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Beta-cyclodextrin recovering method

A recovery method, cyclodextrin technology, applied in the field of β-cyclodextrin recovery, can solve the problem that the high cholesterol removal rate cream whipping and foam stability cannot be satisfied at the same time, and β-cyclodextrin cannot be recycled , unfavorable cream foam stability and other problems, to achieve the effect of good whipping, good foam stability and good economic benefits

Active Publication Date: 2015-07-22
BRIGHT DAIRY & FOOD CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved in the present invention is in order to overcome the beta-cyclodextrin in the prior art and the cross-linked beta-cyclodextrin will have adverse effects on the cream foam stability when removing the cholesterol in the cream, cannot Simultaneously meet the high removal rate of cholesterol and the whipping and foam stability of the product cream, and the defect that β-cyclodextrin cannot be recycled, provide a low-cholesterol cream and its preparation method and a β-cyclodextrin Dextrin recovery method

Method used

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  • Beta-cyclodextrin recovering method

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Effect test

preparation example Construction

[0057] Preparation of cholesterol standard solution: Accurately weigh 200mg of cholesterol, dissolve it with n-hexane and dilute to 100ml to obtain a cholesterol standard stock solution with a mass concentration of 2g / L; then absorb 10ml of the stock solution and dilute to 100ml with n-hexane to obtain a mass concentration It is 0.2g / L cholesterol standard working solution.

[0058] 1.2 Measurement wavelength selection

[0059] Take 0 and 0.5ml of cholesterol standard working solution, evaporate the solvent in a vacuum drying oven at 60°C, add 0.2ml of glacial acetic acid, 0.4ml of o-phthalaldehyde-ethanol solution (1mg / ml), 4ml of mixed acid (1:1 on ice Acetic acid-concentrated sulfuric acid), vortex mixing, cooling, color development for 15min, scanning at 480-650nm, the result is a maximum absorption at 553nm, so the measurement wavelength is selected as 553nm.

[0060] 1.3 Establishment of working curve

[0061] Aspirate 0, 0.2, 0.4, 0.6, 0.8 and 1ml of the cholesterol w...

Embodiment 1

[0071] 1. Cross-linking reaction of β-cyclodextrin and adipic acid

[0072] Add 100g of β-CD to 80mL of distilled water, stir at room temperature for 30min, add 3g of adipic acid, adjust the pH to 10 with 1M sodium hydroxide solution, continue to stir the mixture at room temperature for 1h, then add 1M of acetic acid The solution was adjusted to pH 4. Filter the solution with Whatman No. 2 filter paper, remove the filter residue and wash it with 150ml of distilled water three times, then dry the filter residue in an oven at 40°C for 12 hours, and the obtained product is the cross-linked product of β-cyclodextrin and adipic acid.

[0073] Wherein, the filtrate after filtration by Whatman No. 2 filter paper is collected and measured to determine the content of β-cyclodextrin, and the amount of β-cyclodextrin cross-linked with adipic acid can be calculated by the following formula:

[0074] Amount of cross-linked β-cyclodextrin (gβ-cyclodextrin / g adipic acid)=A-B / C, where A is t...

Embodiment 2

[0084] 1. Cross-linking reaction of β-cyclodextrin and adipic acid

[0085] Add 100g of β-CD to 80mL of distilled water, stir at room temperature for 3h, add 7g of adipic acid, adjust the pH to 10 with 1M sodium hydroxide solution, continue to stir the mixture at room temperature for 90min, then add 1M of acetic acid The solution was adjusted to pH 4. Use whatman No. 2 filter paper to filter the solution, remove the filter residue and wash it with 150ml distilled water for 4 times, then dry the filter residue in an oven at 70°C for 4 hours, and the obtained product is the cross-linked product of β-cyclodextrin and adipic acid. The final filtrate was collected to measure the content of β-cyclodextrin, and the amount of β-cyclodextrin cross-linked with adipic acid can be calculated by the following formula:

[0086] Amount of cross-linked β-cyclodextrin (gβ-cyclodextrin / g adipic acid)=A-B / C, where A is the total amount of β-cyclodextrin added, i.e. 100g; B is the β-cyclodextrin...

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Abstract

The invention discloses watery cream with low cholesterol, a preparation method thereof and a beta-cyclodextrin recycling method. The preparation method of the watery cream comprises the following steps: carrying out cross-linking reaction on beta-cyclodextrin under the action of adipic acid to obtain cross-linked beta-cyclodextrin; uniformly stirring and mixing homogenized and sterilized watery cream and the cross-linked beta-cyclodextrin under the temperature of 30-50 DEG C at the stirring speed of 850-1,500rpm; and diluting by a factor of 0.5-2 with water, and carrying out centrifugation and deslagging to obtain the watery cream. The beta-cyclodextrin recycling method comprises the following steps: uniformly mixing acetic acid, isopropyl alcohol and the cross-linked beta-cyclodextrin absorbing the cholesterol, carrying out ultrasonic treatment, stirring and centrifugation. The watery cream prepared by using the preparation method has the advantages that the content of the cholesterol is very low, the quality is stable, and the whipability is good; due to use of the beta-cyclodextrin recycling method, the recycling utilization rate of the beta-cyclodextrin is increased.

Description

[0001] This application is a divisional application of the patent application with the application number 201410142429.4, the application date is April 10, 2014, and the invention title is "low cholesterol cream and its preparation method and β-cyclodextrin recovery method". technical field [0002] The invention relates to a method for recovering β-cyclodextrin. Background technique [0003] According to the World Health Organization (WHO) survey in 2010, cardiovascular disease is one of the top ten diseases that cause human death. About 16.7 million people die from various cardiovascular diseases every year, accounting for 29.2% of the total annual death toll in the world. Clinical trials have proved that high blood cholesterol levels are directly related to cardiovascular diseases, and the body's cholesterol levels can be controlled by controlling dietary cholesterol intake (Pyorala, 1987). [0004] The cholesterol content in dairy products is relatively high. In milk wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/00
Inventor 孙颜君郭本恒莫蓓红刘振民郑远荣石春权朱培焦晶凯凌勇飚
Owner BRIGHT DAIRY & FOOD CO LTD
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