Food vitamin enhancer and preparing method thereof

A technology of vitamins and fortifiers, applied in the field of food additives, can solve the problems of poor heat resistance, high content of heavy metals, and high loss on drying, and achieve the effect of good heat resistance

Inactive Publication Date: 2015-04-29
NANTONG SHUANGHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] This application aims at the technical problems of low melting point, poor heat resistance, high weight loss on drying and high heavy metal content of existing food vitamin fortifiers, and provides a food vitamin fortifier and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Weigh 100 parts of ergosterol, 15 parts of cyclohexane, 20 parts of liver, 15 parts of isopropanol, 20 parts of milk, 25 parts of 7-dehydrocholesterol, 10 parts of egg yolk, 20 parts of ergocalciferol , 15 parts of soybean oil, 30 parts of phosphoric acid, 30 parts of yeast, 5 parts of magnesium oxide, 10 parts of chloroform, and 10 parts of vitamin D2.

[0028] Put ergosterol, milk, egg yolk and liver into the reaction kettle in turn, raise the temperature to 30°C, stir for 30 minutes at a stirring speed of 100 rpm, then add chloroform and cyclohexane, and irradiate with ultraviolet rays for 40 minutes.

[0029] Add 7-dehydrocholesterol, heat up to 35°C, stir for 10 minutes at a stirring speed of 150 rpm, add yeast and soybean oil, and react for 20 minutes, then add isopropanol and remaining materials, react for 20 minutes at 40°C, and use after standing The product is converted by ultraviolet irradiation.

[0030] The melting point of the product is 100°C, the loss o...

Embodiment 2

[0032] Weigh 100 parts of ergosterol, 35 parts of cyclohexane, 40 parts of liver, 35 parts of isopropanol, 40 parts of milk, 45 parts of 7-dehydrocholesterol, 30 parts of egg yolk, 60 parts of ergocalciferol , 55 parts of soybean oil, 50 parts of phosphoric acid, 50 parts of yeast, 45 parts of magnesium oxide, 50 parts of chloroform, and 30 parts of vitamin D2.

[0033] Put ergosterol, milk, egg yolk and liver into the reaction kettle in sequence, raise the temperature to 50°C, stir for 50 minutes at a stirring speed of 300 rpm, then add chloroform and cyclohexane, and irradiate with ultraviolet rays for 60 minutes.

[0034] Add 7-dehydrocholesterol, heat up to 55°C, stir for 30 minutes at a stirring speed of 350 rpm, add yeast and soybean oil, react for 40 minutes, then add isopropanol and remaining materials, react for 60 minutes at 60°C, and use after standing The product is converted by ultraviolet irradiation.

[0035]The melting point of the product is 105°C, the loss o...

Embodiment 3

[0037] Weigh 100 parts of ergosterol, 20 parts of cyclohexane, 25 parts of liver, 20 parts of isopropanol, 25 parts of milk, 30 parts of 7-dehydrocholesterol, 15 parts of egg yolk, and 30 parts of cholecalciferol , 25 parts of soybean oil, 35 parts of phosphoric acid, 35 parts of yeast, 15 parts of magnesium oxide, 20 parts of chloroform, and 15 parts of sodium caseinate.

[0038] Put ergosterol, milk, egg yolk and liver into the reaction kettle in sequence, raise the temperature to 35°C, stir for 35min at a stirring speed of 150 rpm, then add chloroform and cyclohexane, and irradiate with ultraviolet light for 45min.

[0039] Add 7-dehydrocholesterol, heat up to 40°C, stir for 15 minutes at a stirring speed of 200 rpm, add yeast and soybean oil, react for 25 minutes, then add isopropanol and remaining materials, react for 30 minutes at 45°C, and use after standing The product is converted by ultraviolet irradiation.

[0040] The melting point of the product is 110°C, the los...

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PUM

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Abstract

The invention discloses a food vitamin enhancer and a preparing method thereof. The food vitamin enhancer can be obtained by stirring and then drying ergosterol, cyclohexane, livers, isopropanol, milk, 7-dehydrocholesterol, yolk, a neutralizer, soybean oil, phosphoric acid, yeast, magnesium oxide, chloroform and auxiliaries. The melting point of the product is 100-120 DEG C. The weight loss on drying is 0.1-0.3%, and the product comprises 0.01-0.1% of residue on ignition, 0.001-0.003% of heavy metal and 0.0001-0.0003% of arsenic on the basis of the content of 98-105%.

Description

technical field [0001] The application relates to food additives, in particular to a vitamin fortifier for food and a preparation method thereof. Background technique [0002] Vitamin fortifiers are a type of trace organic substances that humans and animals must obtain from food in order to maintain normal physiological functions, and play an important role in the growth, metabolism, and development of the human body. Vitamin supplements neither participate in the construction of human cells nor provide energy for the body. [0003] Vitamin fortifiers are different from the three major substances of carbohydrates, fats and proteins. They only account for a very small proportion in natural foods, but they are necessary for the human body. Some vitamin fortifiers such as: B6.K can be synthesized by bacteria in the intestines of animals, and the amount of synthesis can meet the needs of animals. Animal cells can convert tryptophan into niacin (a B vitamin fortifier), but th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/302A23L1/30A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/7104
Inventor 何灿华张迎阳
Owner NANTONG SHUANGHE FOOD
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