Flaxseed oil microcapsule and production method thereof

A linseed oil and microcapsule technology, which is applied in the directions of edible oil/fat, food forming, food science, etc., can solve the problems of difficulty in guaranteeing the shelf life of linseed oil products, affecting product safety and quality, reducing nutritional value, etc. Conducive to industrialization and large-scale production, good taste and flavor, long shelf life

Active Publication Date: 2013-02-20
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation process requires chemical curing treatment, which affects the safety and quality of the product, and the product is prone to agglomeration when it is placed for a long time
[0006] Chinese patent publication CN101019838A reports a method for preparing linseed oil microcapsule powder by using starch sodium octenyl succinate, which uses a single wall material to embed and emulsify linseed oil, and only adds a vitamin E

Method used

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  • Flaxseed oil microcapsule and production method thereof
  • Flaxseed oil microcapsule and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1) Add 80g of maltodextrin, 70g of modified starch and 50g of sodium caseinate into 600g of hot water at 50°C, and stir at high speed to completely dissolve them to form an aqueous phase;

[0038] 2) Weigh 50g of linseed oil, gradually add vitamin E to 200ppm, rosemary to 50ppm and tea polyphenols to 50ppm and stir to dissolve completely to form an oil phase;

[0039] 3) Use a shear to shear the water phase obtained in step 1) at 10,000 rpm at high speed, and slowly add the oil phase obtained in step 2). After the oil phase is completely added, keep shearing for 10 minutes to obtain an emulsion.

[0040] 4) Use a high-pressure homogenizer to homogenize the emulsion obtained in the above step 3) at 30-50°C for 3 times, and the homogenization pressure is 20MPa.

[0041]5) Use an ultra-high temperature instant sterilizer to sterilize the homogenized emulsion obtained in step 4) at 110°C for 15s;

[0042] 6) Spray-dry the sterilized emulsion obtained in step 5), the air in...

Embodiment 2

[0047] 1) Weigh 100g of maltodextrin, 50g of modified starch and 50g of sodium caseinate into 800g of hot water at 60°C, stir at high speed to dissolve them completely, and form an aqueous phase;

[0048] 2) Weigh 100g of linseed oil, gradually add vitamin E to 100ppm, rosemary to 200ppm and tea polyphenols to 100ppm and stir to dissolve completely to form an oil phase;

[0049] 3) Use a shearer to shear the water phase obtained in step 1) at 15,000 rpm at high speed, and slowly add the oil phase obtained in step 2). After the oil phase is completely added, keep shearing for 15 minutes to obtain an emulsion.

[0050] 4) Use a high-pressure homogenizer to homogenize the emulsion obtained in the above step 3) at 30-50°C for 3 times, and the homogenization pressure is 20MPa.

[0051] 5) Use an ultra-high temperature instant sterilizer to sterilize the homogenized emulsion obtained in step 4) at 115°C for 10s;

[0052] 6) Spray-dry the sterilized emulsion obtained in step 5), the...

Embodiment 3

[0054] 1) Add 50g of maltodextrin, 50g of modified starch and 50g of sodium caseinate into 450g of hot water at 45°C, and stir at high speed to completely dissolve them to form a water phase;

[0055] 2) Weigh 150g of linseed oil, gradually add vitamin E to 50ppm, rosemary to 200ppm and tea polyphenols to 50ppm and stir to completely dissolve to form an oil phase;

[0056] 3) Use a shear to shear the water phase obtained in step 1) at 20,000 rpm at high speed, and slowly add the oil phase obtained in step 2). After the oil phase is completely added, keep shearing for 15 minutes to obtain an emulsion.

[0057] 4) Use a high-pressure homogenizer to homogenize the emulsion obtained in the above step 3) at 30-50°C for 3 times, and the homogenization pressure is 20MPa.

[0058] 5) Use an ultra-high temperature instant sterilizer to sterilize the homogenized emulsion obtained in step 4) at 110°C for 10s;

[0059] 6) Spray-dry the sterilized emulsion obtained in step 5), the air inl...

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Abstract

The invention discloses a flaxseed oil microcapsule and a production method thereof. The core material of the flaxseed oil microcapsule is flaxseed oil, and the wall material is made of modified starch, maltodextrin and sodium caseinate. The production method comprises steps of adding the modified starch, the maltodextrin and the sodium caseinate to hot water with high-speed stirring until the the modified starch, the maltodextrin and the sodium caseinate are dissolved completely and forming a water phase; weighing and taking the flaxseed oil, adding vitamin E, rosemary and tea polyphenol step by step, stirring the mixture until the mixture is dissolved completely and forming an oil phase; conducting high-speed cutting for the obtained water phase by using a cutting machine, adding the obtained oil phase slowly and obtaining an emulsion; homogenizing the emulsion by using a high-pressure homogenizer; sterilizing the emulsion which is homogenized by using an ultra high-temperature sterilizing machine; and spraying and drying the sterilized and obtaining the flaxseed oil microcapsule. The embedding rate of the flaxseed oil microcapsule is more than 90%, the capacity of the flaxseed oil can reach 45%, the process is simple, the taste is special, the scent is obvious and the shelf life is long.

Description

technical field [0001] The invention relates to the technical field of deep processing and application of agricultural products, in particular to a production method of linseed oil microcapsules. Background technique [0002] Flaxseed oil, also known as linseed oil or linseed oil, is a drying oil obtained from flaxseed. The unsaturated fatty acid in linseed oil is more than 80%, among which the content of α-linolenic acid is as high as more than 50%. As edible oil, linseed oil has important physiological functions and high nutritional value. First of all, α-linolenic acid is an essential fatty acid for the human body, which cannot be synthesized in the human body. If it is deficient in the diet, it will cause α-linolenic acid deficiency; its metabolites EPA and DHA are the precursors of triene prostaglandins in the body and the brain, retina It can not only improve the function of the nervous system, promote learning and memory and behavioral activities, but also regulate ...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23D9/02A23P1/04A23P10/30
Inventor 侯占群胡瑞连刘凌龚树立李晨悦
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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