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Preparing method of perilla oil powder and perilla oil powder

A technology of perilla oil and powder, which is applied in food preparation, edible oil/fat production/processing, food forming, etc. It can solve the problems affecting product commercialization, low embedding efficiency, high surface oil rate, etc., and achieves a wide range of applications. Effects of Additiveness, Ease of Acceptance, and Expansion of Applicable Scope

Inactive Publication Date: 2008-07-23
WUHAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But such powdered perilla oil products have not yet appeared on the market
Oil microencapsulation powder has a high surface oil rate and low embedding efficiency, which is the main technical obstacle affecting the commercialization of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Ingredients: heat the water to 70°C in the batching tank, add soybean protein isolate and maltodextrin with a weight ratio of 1:1.2, so that the weight ratio of the sum of soybean protein isolate and maltodextrin to water is 1:4, Prepare a soy protein isolate and maltodextrin solution.

[0055] Phase-inverting emulsification: (1) Pre-emulsification: Add 1% oil weight mixed emulsifier to pressed perilla oil at low temperature, stir at 13,000 rpm with a Fluke high-speed mixer and heat to 70°C to completely dissolve the emulsifier ; Then add soybean protein isolate and maltodextrin solution with oil weight 30-40% under continuous stirring to form a stable W / O emulsion. (2) Phase inversion: lower the temperature of the W / O emulsion to 50°C to convert it into an O / W emulsion. (3) Emulsification: Add soybean protein isolate and maltodextrin solution under continuous stirring, so that the weight ratio of core material and wall material is 3:2, continue stirring for 10 minutes...

Embodiment 2

[0061] This example uses substantially the same materials and methods as those in Example 1, the only difference being that the homogenization process is carried out once with a pressure of 50 MPa; the pH value is adjusted to 6.0 during the coagulation step; the air intake is used during spray drying 150°C, air outlet 60°C.

[0062] result : The surface oil rate of the perilla oil powder product obtained is 0.91%, and the embedding efficiency is 96.6%. The scanning electron microscope observed that the powder particles were smooth and round, with a dense structure, uniform particle size, and no cracks or depressions.

Embodiment 3

[0064] In this embodiment, the soybean protein isolate and maltodextrin in Example 1 are replaced by gelatin and gum arabic in a weight ratio. Other processes and parameters are basically the same as those in Example 1, except that: homogenization is performed three times with a pressure of 30 MPa during homogenization; pH is adjusted to 4.3 during coagulation;

[0065] result : The surface oil rate of the perilla oil powder product obtained is 0.87%, and the embedding efficiency is 97.7%. The scanning electron microscope observed that the powder particles were smooth and round, with a dense structure, uniform particle size, and no cracks or depressions.

[0066] The above Comparative Example 1 did not use the phase inversion emulsification process, nor did it use the coagulation process; in Comparative Example 2, the coagulation process was used, but the phase inversion emulsification process was not used. From the results of the above-mentioned examples and comparative ex...

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PUM

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Abstract

The invention relates to a method for preparing perilla herb oil powder, which comprises the following steps: one part of wall-material aqueous solution combined by protein and amylose is added into the perilla herb oil to form W / O type emulsion which is phase converted into O / W type emulsion; the O / W type emulsion and the remaining two parts of the wall-material aqueous solution form an emulsion, the pH value of which is adjusted to lead the protein in the wall materials after being condensed to be treated with spay drying so as to prepare the perilla herb oil powder. The perilla herb oil powder obtained by the method has low surface oil rate and high encapsulation efficiency. The product is mainly used in infant formula milk power, middle and old-aged people formula milk powder, formula food, pregnant women foods and other functional foods.

Description

technical field [0001] The invention relates to a method for preparing perilla oil by microencapsulation, and a powdered perilla oil product prepared by the method. Background technique [0002] Perilla oil is mainly obtained from perilla seeds, such as the oil produced by dehulling, low-temperature pressing process or pre-pressing-extraction. Currently, edible perilla oil generally appears in the market as a product in the form of liquid oil. Perilla oil in liquid state needs to be kept away from oxygen and light at low temperature. If it is eaten directly, it is difficult to prevent the oxidation loss of its active ingredient - α-linolenic acid. Therefore, in addition, a small amount of edible perilla oil is made into soft capsules for direct oral administration. These two edible forms all have the problems of inconvenient to carry, relatively narrow range of product applications, and difficult long-term storage of products. Made in the form of soft capsules, although i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/28A23L1/39A23D7/02A23P1/06A23L33/10A23P10/47
Inventor 刘大川刘晔李江平黄永刚张贤
Owner WUHAN POLYTECHNIC UNIVERSITY
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