Method for preparing sweet almond oil microcapsules

A sweet almond oil and microcapsule technology is applied in the field of oil microencapsulation and spray drying to prepare oil microcapsules, which can solve the problem of high price of milk protein isolate, and achieve the effects of low price, convenient use and sufficient supply.

Inactive Publication Date: 2010-10-20
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been research reports on microencapsulation technology related to walnut oil and hazelnut oil. The wall material used is a combination of milk protein isolate and maltodextrin. The price of milk protein isolate is relatively high, and there is no related sweet almond The emergence of oil microcapsule products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment one: the preparation of sweet almond oil microcapsule

[0024] Put the sweet almond oil at a certain temperature, and add protein separation, stabilizers, emulsifiers and other auxiliary materials as a composite wall material, fully and evenly disperse and dissolve, so that the sweet almond oil becomes a stable emulsion state. After running through the colloid mill, the After the almond oil is embedded, the emulsified liquid is homogenized, and then the mixed liquid is spray-dried to prepare sweet almond oil microcapsules. The specific steps of preparation are as follows:

[0025] (1) Weigh 30% sweet almond oil and place it in a water bath at 60°C.

[0026] (2) Add 1.5% monoglyceride into the sweet almond oil and fully dissolve it.

[0027] (3) Add 0.3% sucrose ester into the sweet almond oil, stir evenly, dissolve for later use.

[0028] (4) Weigh 29.1% maltodextrin and add water to dissolve it, add 2% dipotassium hydrogen phosphate and 8% sucrose, and st...

Embodiment 2

[0034] Embodiment two: the preparation of sweet almond oil microcapsule

[0035] (1) Weigh 40% sweet almond oil and place it in a water bath at 60°C.

[0036] (2) Add 1.8% monoglyceride into the sweet almond oil, fully dissolve.

[0037] (3) Add 0.4% sucrose ester into the sweet almond oil, stir evenly, dissolve for later use.

[0038] (4) Weigh 22.6% maltodextrin and add water to dissolve, and add 2.6% dipotassium hydrogen phosphate, 10% sucrose, and stir well. Place in a 90°C water bath until the solution is transparent.

[0039] (5) Weigh 22.6% soybean protein isolate, add water to dissolve, place in 90°C water bath, fully stir to dissolve, and maintain for 45 minutes.

[0040] (6) Mix the maltodextrin solution and soybean protein isolate solution into the colloid mill, start the colloid mill and slowly add the dissolved sweet almond oil, keep the colloid mill running for 2 minutes, and pass the mixed solution through the colloid mill 3 times.

[0041] (7) Add the mixed...

Embodiment 3

[0044] Embodiment three: the preparation of sweet almond oil microcapsule

[0045] (1) Weigh 35% sweet almond oil and place it in a water bath at 60°C.

[0046] (2) Add 1.6% monoglyceride into the sweet almond oil and fully dissolve it.

[0047] (3) Add 0.35% sucrose ester into the sweet almond oil, stir evenly, dissolve for later use.

[0048] (4) Weigh 25% maltodextrin and add water to dissolve, add 2.3% dipotassium hydrogen phosphate, 9% sucrose, and stir evenly. Place in a 90°C water bath until the solution is transparent.

[0049] (5) Weigh 25% soybean protein isolate, add water to dissolve, place in 90°C water bath, fully stir to dissolve, and maintain for 40 minutes.

[0050] (6) Mix the maltodextrin solution and soybean protein isolate solution into the colloid mill, start the colloid mill and slowly add the dissolved sweet almond oil, keep the colloid mill running for 2 minutes, and pass the mixed solution through the colloid mill 3 times.

[0051] (7) Add the mix...

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PUM

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Abstract

The invention discloses a method for preparing sweet almond oil microcapsules, which comprises the following steps of: based on W / W, adding 1.5 to 1.8 percent of monoglyceride into 30 to 40 percent of sweet almond oil in a 60 DEG C water bath kettle, fully dissolving the monoglyceride, adding 0.3 to 0.4 percent of sugar ester, and uniformly dispersing and dissolving; adding water to dissolve 22.6 to 29.1 percent of maltodextrin, adding 2 to 2.6 percent of dipotassium phosphate, adding 8 to 10 percent of cane sugar, and dissolving to a transparent state; and adding water to fully dissolve 22.6 to 29.1 percent of isolated soy protein, keeping the temperature for 30 to 45 minutes, mixing the dissolved maltodextrin solution and the isolated soy protein, making the mixture enter a colloid mill, slowly adding the mixture into the oil which is subjected to heat preservation in the water bath, passing through a mixed liquor colloid mill, and performing homogenization and spray drying to obtain the sweet almond oil microcapsules. The embedding rate of the sweet almond oil is over 94 percent and the method has wide application field.

Description

field of invention [0001] The invention relates to the technical field of oil microencapsulation. Specifically, the invention relates to the technical field of preparation of oil microcapsules by spray drying. Background technique [0002] Vegetable oil is an important non-staple food for human beings. It is mainly used for cooking, cakes, canned food, etc. It can also be processed into vegetable oil, margarine, baking oil, etc. for people to eat. Oil is incompatible with water, and it is not easy to mix evenly with food raw materials. It is inconvenient to use or store in industry, and most multifunctional oils are easy to oxidize because they are rich in unsaturated fats. Some oils have special odor, so they are not suitable for direct consumption. limit. As a novel oil product, powdered oil, that is, stabilized oil, is very beneficial to solve these problems. Microcapsule technology is a comprehensive modern high-tech technology, using corn syrup, high-quality protein,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/305A23P1/04A23L33/10A23L33/185A23P10/30
Inventor 杨海燕王青陈士利孔令明逄焕明阿布力米提·克力木马燕黄文书方华王英郭金喜
Owner XINJIANG AGRI UNIV
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