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Water-based beverage containing phytosterol and oryzanol and preparation method thereof

A technology of phytosterols and oryzanol, which is applied in food preparation, food science, application, etc., can solve the problems of not being widely used, large dosage, poor solubility and bioavailability, etc., to reduce the risk of cardiovascular disease, Effect of improving bioavailability and lowering total cholesterol level

Inactive Publication Date: 2011-03-30
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At that time, phytosterol crystals were used, which had poor solubility and bioavailability, so the dosage used was very large, up to 25g per day, and it was not widely used.

Method used

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  • Water-based beverage containing phytosterol and oryzanol and preparation method thereof
  • Water-based beverage containing phytosterol and oryzanol and preparation method thereof
  • Water-based beverage containing phytosterol and oryzanol and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 to 4

[0024] Add sitosterol, oryzanol, caprylic glyceryl caprate and sucrose stearate (HLB 13) shown in the following table 1 in a 500ml container, heat to 120°C, and melt the transparent solution formed under stirring as the oil phase, Add deionized water into a 2L container, heat to 85°C, add the oil phase to the water phase, stir at a high speed of 7000rpm for 20 minutes, cool to 30°C, and filter through a 100-mesh sieve.

[0025] Table 1

[0026] Example

[0027] 2

[0028]The prepared emulsion containing sitosterol and oryzanol was centrifuged at 1500 rpm for 15 minutes, and the emulsion layering and precipitation in the centrifuge tube were observed. The results are shown in Table 2.

[0029] Table 2

[0030] Example

[0031] Store the prepared emulsion in the refrigerator (4°C) and room temperature (25±5°C) for 3 months respectively, and observe the layering and precipitation of the emulsion in the bottle tube. The results are shown in Table ...

Embodiment 5 to 8

[0039] Add campesterol, oryzanol, caprylic glyceryl caprate and sucrose stearate (HLB 13) shown in the following table 5 in a 500ml container, heat to 130°C, and melt the transparent solution formed under stirring as the oil phase, Add deionized water into a 2L container, heat to 85°C, add the oil phase to the water phase, and stir at a high speed of 7000rpm for 20 minutes. The obtained emulsion is treated once with a high-pressure homogenizer at a pressure of 5000psi, and the emulsion is cooled to 30 °C, filter through a 100-mesh sieve.

[0040] table 5

[0041] Example

[0042] The prepared emulsion containing campesterol and oryzanol was centrifuged at 1500 rpm for 15 minutes, and the emulsion layering and precipitation in the centrifuge tube were observed. The results are shown in Table 6.

[0043] Table 6

[0044] Example

[0045] The prepared emulsion containing campesterol and oryzanol was stored in the refrigerator (4°C) and at room temperature (...

Embodiment 9 to 11

[0053] Add sitosterol, oryzanol, sucrose stearate (HLB 13) and polyglyceryl fatty acid ester (HLB 12) shown in Table 9 below to a 500ml container, heat to 130°C, and melt under stirring to form a transparent solution As the oil phase, add deionized water to a 2L container, heat to 85°C, add the oil phase to the water phase, stir at 7000rpm for 20 minutes, cool the emulsion to 30°C, and filter through a 100-mesh screen.

[0054] Table 9

[0055] Example

Sitosterol

Oryzanol

Sucrose Stearate

Polyglyceryl Fatty Acid Ester

Deionized water

9

10g

10g

2g

8g

1000g

10

15g

5g

5g

5g

1000g

11

5g

15g

5g

5g

1000g

[0056] The prepared emulsion was centrifuged at 1500 rpm for 15 minutes, and the emulsion layering and precipitation in the centrifuge tube were observed. The results are shown in Table 10.

[0057] Table 10

[0058] Example

layered...

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Abstract

The invention provides a water-based beverage containing phytosterol and oryzanol and a preparation method thereof. The water-based beverage contains the phytosterol, the oryzanol and at least one emulsifying agent, wherein the weight ratio of the phytosterol, the oryzanol to the emulsifying agent is 1: 0.1-10: 0.01-5; and the emulsifying agent is selected from one or more of sucrose fatty acid ester, octyl and decyl glycerate and polyglyceryl fatty acid ester. The water-based beverage maximizes the fat reducing effects of the phytosterol and the oryzanol by using the synergy of the phytosterol and the oryzanol, and can obviously reduce the total cholesterol level of the human body and reduce the risk of human cardiovascular diseases. In the water-based beverage containing the phytosteroland the oryzanol and the preparation method thereof, the phytosterol and the oryzanol are successfully dispersed into the water-based beverage, and the formed oil phase droplets containing the phytosterol and the oryzanol are less than 2 microns.

Description

technical field [0001] The invention relates to an aqueous beverage and a preparation method thereof, in particular to an aqueous beverage containing phytosterol and oryzanol and a preparation method thereof. Background technique [0002] Phytosterol is the general term for various sterols in plants. It is known that there are more than 40 kinds of them. The main component is sitosterol, which is about 50%; the second is campesterol, which is about 33%; the third is stigmasterol, brassicasterol, etc. Phytosterols are steroidal compounds with a hydroxyl group at the 3-position. According to their chemical structures, they can be divided into three categories: 4-non-methyl sterols, 4-monomethyl sterols and 4,4’-dimethyl sterols. Phytosterols are usually flaky or powdery white solids with relatively high melting points, such as stigmasterol with a melting point of 167-170°C. The relative density of sterol is slightly higher than water, insoluble in water, soluble in ether, be...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/30A23L33/105A23L33/11
Inventor 郝国防任广智
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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