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Grease microcapsule prepared by high-pressure homogeneous modification rice starch and method thereof

A high-pressure homogenization and rice starch technology, applied in the field of food processing, can solve the problems of high price, limited output and complex chemical modification process of natural vegetable gum, and achieve low raw material cost, high oil embedding rate and simple processing easy effect

Inactive Publication Date: 2011-07-27
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Various natural vegetable gums are expensive and have limited output, and the process of chemical modification is relatively complicated

Method used

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  • Grease microcapsule prepared by high-pressure homogeneous modification rice starch and method thereof
  • Grease microcapsule prepared by high-pressure homogeneous modification rice starch and method thereof
  • Grease microcapsule prepared by high-pressure homogeneous modification rice starch and method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Treatment of wall materials

[0037] 31.25 g of rice starch (food grade) was mixed with 469 mL of deionized water to form a suspension. The suspension was kept in a water bath at 65° C. for 1 hour, and at the same time, the suspension was stirred at a stirring speed of 300 rpm and a stirring blade radius of 2.5 cm. The rice starch suspension after the water bath is processed by a high-pressure homogenizer, and the pressure is set to 70MPa, and one cycle is passed through the high-pressure homogenizer.

[0038] 2. Preparation of emulsion

[0039] Weigh the high-pressure treated rice starch suspension, and calculate the mass of rice starch therein. And according to the mass ratio of rice starch: starch octenyl succinate = 1:4, starch octenyl succinate (National Starch Chemical (Shanghai) Co., Ltd., product name CAPSUL) was added. The mixture of rice starch and starch octenyl succinate was placed in a 65°C water bath for 30 minutes, while the mixture was stirred at a...

Embodiment 2

[0049] 1. Treatment of wall materials

[0050] 58.8 g of rice starch (food grade) was mixed with 441 mL of deionized water to form a suspension. The suspension was kept in a water bath at 60° C. for 2 hours, and at the same time, the suspension was stirred at a stirring speed of 200 rpm and a stirring blade radius of 2.5 cm. The rice starch suspension after the water bath is processed by a high-pressure homogenizer, and the pressure is set to 60MPa, and passes through the high-pressure homogenizer for one cycle.

[0051] 2. Preparation of emulsion

[0052] Weigh the high-pressure treated rice starch suspension, and calculate the mass of remaining rice starch. And according to the mass ratio of rice starch: starch octenyl succinate = 2:3, starch octenyl succinate (National Starch Chemical (Shanghai) Co., Ltd., product name CAPSUL) was added. The mixed solution of rice starch and starch octenyl succinate was placed in a water bath at 60°C for 30 minutes, while the mixed solut...

Embodiment 3

[0062] 1. Treatment of wall materials

[0063] 58.8 g of rice starch (food grade) was mixed with 441 mL of deionized water to form a suspension. The suspension was kept in a water bath at 70° C. for 0.5 hours, and at the same time, the suspension was stirred at a stirring speed of 400 rpm and a stirring blade radius of 2.5 cm. The rice starch suspension after the water bath is processed by a high-pressure homogenizer, and the pressure is set to 80MPa, and one cycle is passed through the high-pressure homogenizer.

[0064] 2. Preparation of emulsion

[0065] Weigh the high-pressure treated rice starch suspension, and calculate the mass of remaining rice starch. And according to the mass ratio of rice starch: starch octenyl succinate = 2:3, starch octenyl succinate (National Starch Chemical (Shanghai) Co., Ltd., product name CAPSUL) was added. The mixture of rice starch and starch octenyl succinate was placed in a 70°C water bath for 30 minutes, while the mixture was stirred ...

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Abstract

The invention provides a lipid microcapsule prepared with high-pressure homogenized and modified rice starch and a preparation method. The invention adopts the high-pressure homogenized and modified rice starch as the wall material of the microcapsule; then the wall material is mixed with the edible lipid and stirred to get the homogeneous emulsion through a high-pressure homogenizer; and the emulsion is spray-dried to obtain the microcapsule powders. The method uses the food-grade rice starch and is only processed through the physical process, so as to avoid adverse impact possibly caused bylarge-scale use of chemical products. The method has simple process and operation, as well as high lipid-embedded rate, which can significantly reduce the lipid-embedded cost of the microcapsule.

Description

technical field [0001] The invention relates to a grease microcapsule and a preparation method thereof, in particular to a grease microcapsule embedded with high-pressure homogeneously modified rice starch, and a preparation method thereof. It belongs to the technical field of food processing. Background technique [0002] Microcapsule technology is to use natural or synthetic polymer materials (wall materials) to encapsulate solids, liquids or gases (core materials) to form a microcapsule with a semi-permeable or sealed capsule, and under certain conditions, it can Technology to control the release of core material. Microcapsule technology has the advantages of protecting the active substance, reducing the influence of external factors such as light, oxygen and moisture, reducing the diffusion or evaporation of the core material to the environment, controlling the release of the core material, masking the bad flavor of the core material, and facilitating processing and han...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/182A23L7/196
Inventor 李栋汪立君王勇毛志怀
Owner CHINA AGRI UNIV
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