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Preparation method of vitamin A microcapsule nutrition enhancer for beverage

A nutritional enhancer and vitamin technology, which is applied in the field of microcapsule preparation, can solve the problems of poor emulsification efficiency and vitamin A damage, and achieve the effects of good product stability, less activity reduction, and improved oxygen resistance and antioxidant capacity

Active Publication Date: 2011-10-26
泉州雷恩生化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using the above-mentioned high-gravity rotary packed bed emulsifier, its emulsification efficiency is not as good as that of a high-shear emulsifier; in addition, if the water used in emulsification is not deoxidized, vitamin A will be destroyed during the preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Operate the oil melting pot in an anaerobic state in advance, that is, evacuate, the vacuum degree reaches above -0.9Mpa, close the vacuum valve, and replenish nitrogen to normal pressure. After repeating the above operation three times, open the feeding port, slightly open the nitrogen, add vitamin A palmitate 30KG, natural VE oil 15g. Close the feed port, evacuate and fill the vacuum once with nitrogen. Turn on stirring and heat to an internal temperature of 55°C.

[0022] 184kg of purified water was deoxidized by thermal spray, added to the deoxygenated emulsification pot, and then 45kg of sodium caseinate, 22.5kg of maltodextrin, and 11.3kg of white sugar were added to form a 30% sodium caseinate solution. After the emulsification pot is deoxygenated again, it is heated to dissolve. The dissolution temperature is 50-60°C, and the mixture is stirred for 20 minutes.

[0023] The dissolved vitamin A palmitate oil enters the emulsification pot, and under anaerobic co...

Embodiment 2

[0025] Operate the oil melting pot in anaerobic state in advance, that is, vacuumize, the vacuum degree reaches above -0.09Mpa, close the vacuum valve, and replenish nitrogen to normal pressure. After repeating the above operation three times, open the feeding port, slightly open the nitrogen, add 30KG of vitamin A palmitate, 60g of natural VE oil with a tocopherol content of 50%, close the feeding port, vacuumize and fill the vacuum once with nitrogen, start stirring, and heat to an internal temperature of 55°C.

[0026] 195kg of purified water was deoxidized by thermal spray, added to the deoxygenated emulsification pot, and then 60kg of sodium caseinate, 30kg of maltodextrin, and 15kg of white sugar were added to make a 35% sodium caseinate solution. After the emulsification pot is deoxygenated again, it is heated and dissolved at a temperature of 50-60°C. Stir for 20 minutes.

[0027]The dissolved vitamin A palmitate oil enters the emulsification pot, and under anaerobic ...

Embodiment 3

[0029] Operate the oil melting pot in anaerobic state in advance, that is, vacuumize, the vacuum degree reaches above -0.09Mpa, close the vacuum valve, and replenish nitrogen to normal pressure. After repeating the above operation three times, open the feeding port, slightly open the nitrogen, add 30KG of vitamin A palmitate, 150g of natural VE oil with a tocopherol content of 50%, close the feeding port, vacuumize and fill the vacuum once with nitrogen, start stirring, and heat to an internal temperature of 55°C.

[0030] 236kg of purified water was deoxygenated by thermal spray, added to the deoxygenated emulsification pot, and then 90kg of sodium caseinate, 45kg of maltodextrin, and 22.5kg of white sugar were added to form a 40% sodium caseinate solution. After the emulsification pot is deoxygenated again, it is heated and dissolved at a temperature of 50-60°C. Stir for 20 minutes.

[0031] The dissolved vitamin A palmitate oil enters the emulsification pot. Under anaerobi...

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Abstract

The invention relates to a preparation method of a vitamin A microcapsule nutrition enhancer for a beverage. The method comprises the following steps of: first, preparing vitamin A palmitate and an anti-oxidant into a vitamin A palmitate oil solution containing anti-oxidant in an anaerobic state; then adding sodium caseinate, maltodextrin and white sugar into purified water which has been deoxidized through a thermal spray deoxygenator, and dissolving by heating; mixing dissolved vitamin A palmitate oil and the sodium caseinate solution, emulsifying under an anaerobic condition, and homogenizing 3-5 times; carrying out hot air spray drying on the emulsion to obtain a vitamin A microcapsule. A product prepared by the invention can be used as a nutrition enhancer for a beverage. The product can not be destroyed during beverage processing and will not influence mouthfeel flavor of the beverage; besides the prepared product has good dissolvability and stable quality in beverage, and performance of the product will not change after one year storage.

Description

technical field [0001] The invention relates to a preparation process of microcapsules, in particular to a preparation method of a vitamin A microcapsule nutrition enhancer for beverages. Background technique [0002] Vitamin A is a substance necessary to maintain human growth, development, reproduction and the stability of cell membranes. Vitamin A is sensitive to low light and is related to dark vision. When it is deficient, it can lead to night blindness. It can maintain the integrity and soundness of the epithelial tissue structure. , urinary tract and reproductive system epithelium are significantly affected; long-term lack of vitamin A, lacrimal gland epithelium is not perfect, tears decrease, can develop dry eye disease and corneal softening, with corneal perforation, and finally blindness; vitamin A can also promote normal growth, lack of When the bone growth is poor, the growth and development are hindered, and the reproductive function declines. Children need 0.4...

Claims

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Application Information

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IPC IPC(8): A23L1/303A23P1/04A23L2/52A23L33/155A23P10/30
Inventor 何德海
Owner 泉州雷恩生化有限公司
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