DHA microcapsules and preparation technology thereof

Abstract

The invention discloses DHA microcapsules. Crosslinking protein and carbohydrate are taken as the microcapsule wall materials, wherein the weight of carbohydrate accounts for 80-99% of the total weight of the wall materials; DHA grease is taken as the microcapsule core materials, wherein the weight of DHA grease accounts for 10-40% of the total weight of the microcapsules. The invention discloses a preparation technology of the above DHA microcapsules. The DHA microcapsules in the invention take edible protein as the main wall material, wherein an enzymatic crosslinking technology is utilized to establish the emulsion matrix skeleton structure to form a protein embedding network system, thus reducing the grease not embedded to the minimum limit, also reducing the impact of external factors on the grease in the process of forming the microcapsules; and simultaneously, edible carbohydrate is added to serve as the filling agent, and the filling agent is easy to exist in the glass state between capsules and on the surface of the capsule walls after the microcapsules are formed, thus inhibiting the entrance of oxygen, preventing the generation of fishy abnormal flavor of the grease, and the shelf life of the formed DHA microcapsules is over 24 months.

Description

technical field [0001] The invention relates to a microcapsule containing DHA grease and a preparation method thereof, in particular to a DHA microcapsule suitable for milk powder additive and a preparation method thereof. Background technique [0002] DHA (docosahexaenoic acid) is an essential polyunsaturated fatty acid for the human body. It is an important fatty acid component in the brain, nerves, and visual cells, and plays a very important role in the development of the brain and visual system of infants. Microalgae DHA, as the only DHA nutrient supplement approved by the US FDA, has attracted widespread attention and favor. Compared with the traditional DHA supplement fish oil, the outstanding advantages of microalgae DHA lie in its high purity (no EPA), no pollution, stable unsaturated fatty acid content in the product, etc., so DHA oil replaces fish oil Applications will be the general trend. [0003] At present, DHA oil has been produced by industrialized ferment...

AI Technical Summary

Problems solved by technology

[0004] To sum up, at present, the emulsion is formed by simply compounding the wall materials. Due to the weak interaction effect between the wall materials, the formed emulsion cannot be closely attached to the oil and adsorbed, and the formed cyst wall is easy to absorb. Loose and porous; secondly, it cannot withstand the high energy of spray drying and atomization, and it is easy to cause "emulsification", and the fat is oxidized when exposed to high temperature; thirdly, the microcapsules formed are easily affected by the external environment such as humidity and temperature, thus causing the capsule wall The structure collapses, oxygen enters, the oil oxidizes, and the fishy smell overflows

Therefore, based on the above three points, the microcapsules produced today cannot meet the high requirements for use in milk powder. The capsule wall can well protect DHA oil within the consumption limit of milk powder (generally 24 months). No oxidation degradation, no fishy smell

At present, a kind of high stability (comprising anti-oxidation, capsule wall compactness, surface oil as little as possible) is extremely high, and the manufacturing process of DHA microcapsules that can be well applied in milk powder has not been reported yet