Preparation method of lycopersicin microcapsule

Abstract

The invention relates to a method for preparing lycopene microcapsule, belonging to food engineering technique. It comprises following steps: (1) putting compound emulsifier and water into solid lycopene powder, grinding in ball grinder to form emulsion; (2) dissolving wall material into water, stirring and getting wall material solution; (3) mixing said lycopene emulsion with wall material, homogenizing with colloid mill; (4) spray drying homogenized mixing liquid and getting lycopene microcapsule. The invention is characterized by simple process, no organic solvent residual, high productivity, and suitability for large production. The produced lycopene microcapsule is characterized by sphere shape, pink color, homogenous granular size, smooth surface, no smelly odor, good fluidity, good water solubility, high content of lycopene, restoration at normal temperature and packed with polyethylene film bag of 0.2mm, and long storage period of more than 4 months.

Description

technical field

[0001] The invention relates to a preparation method in the technical field of food additives, in particular to a preparation method of lycopene microcapsules. technical background

[0002] Lycopene is a kind of carotenoid with molecular formula C 40 h 56 , melting point 174 ° C (trans), insoluble in water, soluble in lipids, its solid powder is red. It is the carotenoid with the strongest antioxidant capacity found so far. Among many antioxidants, lycopene has the strongest ability to quench singlet oxygen. Epidemiological studies have shown that although lycopene has no vitamin A activity, it plays an important role in human health and disease prevention, and has been increasingly valued. However, since lycopene is insoluble in water, it mostly exists in the form of binding with biological macromolecules such as lipids and proteins in natural foods, so its biological value is low and it is not easily absorbed by the human body. Lycopene provided by edi...