Walnut oil microcapsule and preparation method thereof

A technology of walnut oil and microcapsules, which is applied in the fields of edible oil/fat, edible oil/fat product preservation, food science, etc., can solve the problems of poor compactness of the microcapsule wall, cracks and depressions on the surface, and uneven particles, etc., to achieve High density, reduced sugar content, and uniform particle size
CN103238680AActive Publication Date: 2013-08-14INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
Publication Date
2013-08-14

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Abstract

In order to solve the problems that the granules are non-uniform, the surface is provided with cracks and recesses and the compactness of the microcapsule wall is low in the conventional microcapsule product and the product is low in thermal solubility, low in emulsifying property and high in sugar content and has the soybean smell, the invention provides a walnut oil microcapsule and a preparation method thereof belonging to the technical field of oil microencapsulation. The walnut oil microcapsule is prepared by taking 15-25 parts of walnut oil, 0.6-3.4 part of sucrose ester and 1.5-3.2 parts of monoglyceride as the core material and taking 3-10 parts of cane sugar, 18.3-27.6 parts of maltodextrin, 17.6-28.3 parts of peanut protein isolate and 1.3-3.5 parts of dipotassium phosphate as the wall material. Therefore, the prepared walnut oil microcapsule has the advantages of smooth surface, uniform particle size and high compactness of microcapsule wall.
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Description

technical field

[0001] The invention relates to a walnut oil microcapsule and a preparation method thereof, belonging to the technical field of oil microencapsulation. Background technique

[0002] Walnut oil is a kind of oil obtained by physical pressing of walnut kernels. It concentrates the nutritional essence of walnuts and is rich in various active ingredients such as unsaturated fatty acids, vitamin E, phospholipids, and octadecenoic acid. . At present, walnut oil is mainly in the form of barreled liquid products, but because walnut oil is rich in too much unsaturated fatty acid, it is easily oxidized and rancid during processing and storage, resulting in an unpleasant smell.

[0003] Microcapsule technology is a comprehensive modern high-tech technology, using certain wall materials combined with stabilizers, emulsifiers and other auxiliary materials, using modern bioengineering, food engineering high-tech and other technologies to embed oil, and process it into micr...

Claims

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