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Low cholesterol dairy product and crosslinked beta-cyclodextrin, preparation method and application thereof

A low-cholesterol and cyclodextrin technology, which is applied in dairy products, applications, milk preparations, etc., to achieve the effect of repeated utilization, small residue and good effect

Active Publication Date: 2014-02-26
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a kind of cross-linked β-cyclodextrin with good cholesterol removal effect and no sweetness in the prior art to overcome the defect that there is no cross-linked β-cyclodextrin with good cholesterol removal effect and no sweet taste and no toxicity in the prior art. Flavorful, non-toxic new cross-linked β-cyclodextrin and its preparation method, application, also provides a low-cholesterol dairy product and its preparation method

Method used

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  • Low cholesterol dairy product and crosslinked beta-cyclodextrin, preparation method and application thereof

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Effect test

Embodiment 1

[0060] Preparation method of cross-linked β-cyclodextrin:

[0061] Mix uniformly 100 grams of β-cyclodextrin powder and 80 mL of distilled water, and keep stirring at room temperature for 30 minutes, then add 5 grams of adipic acid into the mixed solution and adjust the pH value to 9.8 with 1 mol / L sodium hydroxide, and then dissolve the β-cyclodextrin - The cyclodextrin solution was stirred at room temperature for 100 min, and the pH of the solution was readjusted to 5.0 with acetic acid. Filter the β-cyclodextrin solution with filter paper, wash 5 times with 150 mL of distilled water, dry in an oven at 60° C. for 18 hours, and filter with a 100-mesh sieve to obtain cross-linked β-cyclodextrin.

Embodiment 2

[0063] Preparation method of cross-linked β-cyclodextrin:

[0064] Mix uniformly 100 g of β-cyclodextrin powder and 150 mL of distilled water, and keep stirring at room temperature for 20 minutes, then add 6.67 g of adipic acid into the mixed solution and adjust the pH value to 10.2 with 1 mol / L potassium hydroxide, and then dissolve the β-cyclodextrin - The cyclodextrin solution was stirred at room temperature for 120 min, and the pH of the solution was readjusted to 5.5 with acetic acid. Filter the β-cyclodextrin solution with filter paper, wash 3 times with 300 mL of distilled water, dry in an oven at 65°C for 22 hours, and filter with a 100-mesh sieve to obtain the cross-linked β-cyclodextrin.

Embodiment 3

[0066] Preparation method of cross-linked β-cyclodextrin:

[0067] Mix uniformly 100 g of β-cyclodextrin powder and 150 mL of distilled water, and keep stirring at room temperature for 20 minutes, then add 5.56 g of adipic acid into the mixed solution and adjust the pH value to 10.2 with 1 mol / L potassium hydroxide, and then dissolve the β-cyclodextrin - The cyclodextrin solution was stirred at room temperature for 120 min, and the pH of the solution was readjusted to 5.5 with acetic acid. Filter the β-cyclodextrin solution with filter paper, wash 3 times with 300 mL of distilled water, dry in an oven at 60°C for 22 hours, and filter with a 100-mesh sieve to obtain the cross-linked β-cyclodextrin.

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Abstract

The invention discloses a low cholesterol dairy product and its preparation method, crosslinked beta-cyclodextrin, its preparation method and application. The preparation method of the crosslinked beta-cyclodextrin comprises the steps of: subjecting a swelled aqueous solution of beta-cyclodextrin and beta-cyclodextrin to crosslinking reaction under a pH value of 9.8-10.2 and the action of the crosslinking agent adipic acid at room temperature. Specifically, the beta-cyclodextrin and the adipic acid are in a mass ratio of 20:1-15:1. Application of the crosslinked beta-cyclodextrin provided by the invention to removal of cholesterol from a dairy product can achieve a good effect, and the crosslinked beta-cyclodextrin has a small residue amount, has no sweet taste and does not influence the product taste. Also, the crosslinked beta-cyclodextrin can realize reutilization.

Description

technical field [0001] The invention relates to a low-cholesterol dairy product and a preparation method thereof, a cross-linked β-cyclodextrin, a preparation method thereof and an application thereof. Background technique [0002] The increase of cholesterol content in the blood is closely related to the increase of the incidence of coronary heart disease, and the accumulation of too much cholesterol can lead to a variety of cardiovascular diseases. Although there are many cholesterol-lowering drugs on the market, people hope to start with diet and achieve the goal of lowering cholesterol through non-drug means. [0003] In recent years, with the continuous increase of dairy product consumption, the cholesterol intake of dairy products has been paid attention to. [0004] The upper limit of the human body's daily cholesterol intake is 300mg (equivalent to the cholesterol content of an egg yolk). For patients with high cholesterol, the daily intake of cholesterol should not...

Claims

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Application Information

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IPC IPC(8): C08J3/24C08L5/16C08K5/092A23C9/152
Inventor 苗君莅郭本恒刘振民于鹏任璐肖杨蔡涛王辉
Owner BRIGHT DAIRY & FOOD
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