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Method for manufacturing wheat germ oil microcapsule

A wheat germ oil and microcapsule technology, which is applied in food preparation, food forming, food science and other directions, can solve the problems of irregular shape of microcapsules, low embedding rate and yield, poor dispersibility, etc. The effect of functional active ingredients, improving product quality, and simple process

Inactive Publication Date: 2011-11-02
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Researchers at home and abroad have studied the spray-dried microencapsulation of various core materials and published many reports. The spray-dried method is used to prepare oil into microcapsules, and its oxidation stability has been improved to a certain extent, but there are still some Problems, such as low embedding rate and yield, irregular microcapsule shape, poor dispersion, low solubility, etc., to meet the high requirements of the application, it is necessary to improve the quality of the microcapsule product
At present, a wheat germ oil microcapsule product with good quality has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of wheat germ oil microcapsules comprises the following steps:

[0036] 1. Preparation of wall material phase

[0037] Weigh maltodextrin and soybean protein isolate, dissolve in water and mix evenly to form wall material phase solution. Wherein the mass fraction of maltodextrin by mass ratio is 11.11%, and the mass fraction of soybean protein isolate by mass ratio is 5.56%;

[0038] Mass fraction = [solute mass / (solute mass + solvent mass)] × 100%, the solvent is water, and the density of water is known to be 1.0g / cm 2 =1.0g / ml, so 100ml of water is 100g;

[0039] 2. The deployment of compound emulsifier

[0040] Weigh sucrose esters and monoglycerides, dissolve them in water and mix them uniformly to form a compound emulsifier solution. Wherein the mass fraction of sucrose ester by mass ratio is 0.84%, and the mass fraction of monoglyceride by mass ratio is 0.36%;

[0041] 3. Preparation of core phase

[0042] Wheat germ oil is weighed a...

Embodiment 2

[0049] The preparation method of wheat germ oil microcapsules comprises the steps:

[0050]1. Weigh maltodextrin and soybean protein isolate, dissolve in water and mix evenly to form wall material phase solution. Wherein the mass fraction of maltodextrin by mass ratio is 8.82%, and the mass fraction of soybean protein isolate by mass ratio is 2.94%;

[0051] 2. Weigh sucrose ester and monoglyceride, dissolve in water and mix evenly to form a compound emulsifier solution. Wherein the massfraction by mass ratio of sucrose ester is 1.96%, and the massfraction by mass ratio of monoglyceride is 0.84%;

[0052] 3. Weigh the wheat germ oil and add it into the compound emulsifier solution formed in step (2) to form a core material phase solution. Wherein the mass fraction of wheat germ oil by mass ratio is 28.01%;

[0053] 4. Mixing: mix the core material phase solution obtained in step (3) with the wall material phase solution obtained in step (1), and stir evenly;

[0054] 5. Pr...

Embodiment 3

[0059] The preparation method of wheat germ oil microcapsules comprises the steps:

[0060] 1. Weigh maltodextrin and soybean protein isolate, dissolve in water and mix evenly to form wall material phase solution. Wherein the mass fraction of maltodextrin by mass ratio is 5.88%, and the mass fraction of soybean protein isolate by mass ratio is 5.88%;

[0061] 2. Weigh sucrose ester and monoglyceride, dissolve in water and mix evenly to form a compound emulsifier solution. Wherein the mass fraction of sucrose ester by mass ratio is 1.6%, and the mass fraction of monoglyceride by mass ratio is 0.4%;

[0062] 3. Weigh the wheat germ oil and add it into the compound emulsifier solution formed in step (2) to form a core material phase solution. Wherein the mass fraction of wheat germ oil by mass ratio is 16.39%;

[0063] 4. Mixing: mix the core material phase solution obtained in step (3) with the wall material phase solution obtained in step (1), and stir evenly;

[0064] 5. P...

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Abstract

The invention relates to a method for manufacturing a wheat germ oil microcapsule. The method comprises the following steps of preparing wall material phases, blending an emulsifier and preparing a core material phase, mixing, pre-emulsifying, homogenizing, spray-drying and the like. The encapsulation efficiency of a wheat germ oil microcapsule product prepared by the method disclosed by the invention is as high as 80-86%, and a surface oil content of the wheat germ oil microcapsule product is 14.5-19.1%; functional active ingredients of wheat germ oil are greatly kept, oxidation stability is strengthened, odor smell of the wheat germ oil is covered, and quality of products is improved; simultaneously, According to the method disclosed by the invention, the wheat germ oil is changed from liquid to more stable solid, thus the solid wheat germ oil is convenient to store and transport, and is more probably produced in various product forms; in addition, the application range is extended and varying requirements of consumers are met.

Description

technical field [0001] The invention belongs to a preparation method of functional oil microencapsulation, in particular to the preparation of wheat germ oil microcapsules. Background technique [0002] Wheat germ oil is a kind of grain germ oil made from wheat germ. It concentrates the nutritional essence of wheat and is rich in various unsaturated fatty acids, vitamin E, phospholipids, sterols, octacosenoic acid, etc. active ingredient. In particular, the content of vitamin E is the first in vegetable oils. It has been recognized as a functional oil with nutritional and health effects, and has been continuously developed and applied in the fields of medicine, food and cosmetics. At present, wheat germ oil mainly appears in the form of barreled oil. Because wheat germ oil is rich in polyunsaturated fatty acids, it is easily oxidized and deteriorated during processing and storage, and produces bad smell, and it is difficult to be miscible with water-soluble substances durin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23P1/04A23L33/00A23P10/30
Inventor 潘丽军姜绍通牛丽亚翟颖丝
Owner HEFEI UNIV OF TECH
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