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Manufacture method of energy balls incorporated with microencapsulated mulberry polyphenols

A technology of microencapsulation and production method, which is applied in the functions of food ingredients, the forming of food, and the use of food ingredients as antioxidants, etc., to achieve the effects of broadening the scope of application, high absorption rate, and high purity

Inactive Publication Date: 2019-04-12
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report about the use of mulberry polyphenols in the production of low sugar-based adduct energy balls at home and abroad.

Method used

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  • Manufacture method of energy balls incorporated with microencapsulated mulberry polyphenols
  • Manufacture method of energy balls incorporated with microencapsulated mulberry polyphenols
  • Manufacture method of energy balls incorporated with microencapsulated mulberry polyphenols

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The preparation of embodiment 1 microencapsulated mulberry polyphenols

[0048] Mulberry juice microparticles were prepared by applying spray drying technique with the help of different kinds of wall materials. A monomorphic lattice design with 3 factors (maltodextrin, gum arabic and whey protein), 3 interior points and 1 center point was generated in a total of 10 runs. We chose these wall materials because of their higher recovery and solubility than other materials.

[0049] Based on the integral ratio of the raw material mulberry juice and the solid total soluble solids (1:0.25) of the carrier material, the integral ratio is calculated as 1.9375g per 100mL of raw juice (the total soluble solid content in each 100ml fruit juice is 7.75), in order to achieve the lowest Applicable mix rate. Therefore, the feed mixture was microencapsulated using a laboratory-scale spray dryer with inlet and outlet temperatures of 110 ± 1 °C and 85 ± 1 °C, respectively. The feed solu...

Embodiment 2

[0055] Embodiment 2 prepares and formulates energy ball with MMPs

[0056] We developed new energy ball formulations adding several ratios of MMPs, as shown in Table 2. 25.0 g of glucose was mixed with 25.0 g of aqueous solution at room temperature and heated to 102±1°C in a stainless steel vessel, then 8.3 g of cocoa butter was added and the vessel was cooled at room temperature. While the sugar-water-cocoa butter syrup was cooling, 90.0 g whey protein and 0.01 g sodium benzoate were added to the beaker, then 60 g glycerin was added and mixed for 30 seconds. The microencapsulated mulberry polyphenols prepared in Example 1, the cooled glucose syrup were added to the whey protein-glycerin mixture in the beaker, and mixed with a stirrer until the texture was uniform. After resting for 1 minute, the mixture was manually shaped into small balls and placed in plastic cups, double sealed with parafilm to avoid moisture loss. Finally, the cups were placed in a double-sealed desicca...

Embodiment 3

[0063] Embodiment 3 adds MMPs to the influence of energy ball color change

[0064] Adopt the proportioning of embodiment 2 table 3, control group is the energy ball that does not add MMPs, after storing for 45 days Measure the color change (ΔE) of each energy ball. Such as figure 1 As shown, MMPs significantly reduced the ΔE value of energy balls during storage, especially the ΔE value of energy balls with high MMPs ratio (≥15%) was significantly lower than that of other energy balls (pfigure 1 The one whose middle abscissa is C is the control group) 51.50% lower.

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Abstract

The present invention relates to a manufacture method of energy balls incorporated with microencapsulated mulberry polyphenols. The method comprises the following steps: microencapsulated mulberry polyphenols are prepared by spray drying: mulberry polyphenols are used as a core body, a weight ratio of the core body to a carrier is 1:0.25; the core body and carrier are mixed and stirred, homogenizing and spray-drying are conducted, and the material feed mixture is microencapsulated to obtain the microencapsulated mulberry polyphenols; glucose and distilled water are mixed at room temperature toprepare glucose syrup, heating is conducted until the glucose syrup becomes viscous and thick, cocoa butter is added, and cooling to room temperature is conducted to obtain sugar-water-cocoa butter syrup; whey proteins, sodium benzoate and glycerin are sequentially mixed and stirred to obtain a whey protein-glycerin mixture; and the obtained microencapsulated mulberry polyphenols, sugar-water-cocoa butter syrup and whey protein-glycerin mixture are uniformly mixed, and putting still, then mixing and shaping are conducted. MMPs are used to reduce hardening and glycosylation of the energy balls. The energy balls are relatively high in quality, strong in applicability and long in storage period.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and in particular relates to a preparation method of energy balls mixed with microencapsulated mulberry polyphenols. Background technique [0002] High-protein sugar-based foods, such as snack bars and protein balls, are common energy balls. The main consumers are athletes and outdoor workers, and they have good development prospects. However, due to the high ratio of protein and reducing sugar, high-protein glycation foods may accumulate a large amount of advanced glycation end products such as Nε-(carboxymethyl)-1-lysine through a series of glycation reactions , the production of these glycosylation products reduces the storage stability of high protein foods during storage. In addition, it is expected that the browning or hardening of protein-rich foods during storage is directly related to the formation of glycation products, and the accumulation of glycation...

Claims

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Application Information

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IPC IPC(8): A23L33/19A23L33/125A23L33/10A23L29/00A23L3/3472A23P10/30A23P10/20
CPCA23L3/3472A23V2002/00A23L29/035A23L33/10A23L33/125A23L33/19A23P10/20A23P10/30A23V2200/02A23V2200/30A23V2250/2132A23V2250/5022A23V2250/5114A23V2250/54252A23V2250/61A23V2250/6406A23V2300/10
Inventor 李春美易卜拉欣·哈里发贾洋洋
Owner HUAZHONG AGRI UNIV
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