Method for preparing microcapsule cream by using vacuum freeze-drying method

A vacuum freeze-drying and microcapsule technology, which is applied in the direction of microcapsule preparation and microsphere preparation, can solve the problems of poor fluidity of microcapsule milk fat, short shelf life, damage, etc., to improve instant solubility, prolong shelf life, embedding high rate effect

Inactive Publication Date: 2015-07-01
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Microcapsule milk fat prepared by spray drying method has poor fluidity and short shelf life. Because it has to go through high temperature process, it will cause the loss and destruction of volatile substances and heat-sensitive flavor substances in milk fat and wall materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The specific operation steps of preparing microcapsule milk fat by vacuum freeze-drying method are as follows:

[0016] (1) In 500g of deionized water, add 220g of concentrated whey protein with a protein content of 80%, 12.7g of monoglyceride, and 160g of milk fat; disperse in a high-speed disperser for 1min at a temperature of 60°C and a speed of 12000r / min ;Under the conditions of normal temperature and pressure of 40MPa, homogenize twice; under the condition of temperature -20℃, pre-freeze for 8h;

[0017] (2) Drying in a vacuum freeze dryer, the main drying vacuum degree is 1.81 mbar, and the drying time is 11 hours to obtain powdered microcapsule cream, and the milk fat embedding rate of the microcapsule cream is 98.73%.

Embodiment 2

[0019] (1) In 500g of deionized water, add 190g of concentrated whey protein with a protein content of 80%, 16.0g of monoglyceride, and 230g of milk fat; disperse in a high-speed disperser for 1min at a temperature of 60°C and a speed of 12000r / min ;Under the conditions of normal temperature and pressure of 40MPa, homogenize twice; under the condition of temperature -20℃, pre-freeze for 8h;

[0020] (2) Drying in a vacuum freeze dryer, the main drying vacuum degree is 1.81 mbar, and the drying time is 11 hours to obtain powdered microcapsule cream, and the milk fat embedding rate of the microcapsule cream is 96.89%.

Embodiment 3

[0022] (1) In 500g of deionized water, add 100g of concentrated whey protein with a protein content of 80%, 13.0g of monoglyceride, and 150g of milk fat; disperse in a high-speed disperser for 1min at a temperature of 60°C and a speed of 12000r / min ;Under the conditions of normal temperature and pressure of 40MPa, homogenize twice; under the condition of temperature -20℃, pre-freeze for 6h;

[0023] (2) Drying in a vacuum freeze dryer, the main drying vacuum degree is 1.81mbar, and the drying time is 10h, to obtain powdered microcapsule cream, and the milk fat embedding rate of the microcapsule cream is 96.53%.

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Abstract

The invention relates to a method for preparing a microcapsule cream by using a vacuum freeze-drying method. The method comprises the following steps: adding concentrated whey protein, monoglyceride and cream to deionized water; carrying out high-speed dispersion, homogenizing and pre-freezing, wherein the pre-freezing time is 6-10 hours; and drying by a vacuum freezing dryer for 10-14 hours, so as to obtain microcapsule cream powder of which the cream embedding rate is over 95%. The prepared microcapsule cream product is high in embedding rate, uniform in color and luster, high in mobility, good in solubility, pure in fragrance and long in shelf life. The microcapsule cream product obtained by the method can be applied to food as a nutritious supplementary agent and a texture modifier. The product can be applied to a plurality of foods such as milk beverage, ice cream, cooked wheaten foods, reconstituted foods, quick-frozen foods, fast foods, candies, chocolate, bakery products and the like.

Description

technical field [0001] The invention belongs to the technical field of preparation technology of nutritional food additives, and in particular relates to a method for preparing microcapsule milk fat by vacuum freeze-drying. Background technique [0002] Milkfat is one of the main components of milk. It contains many types of fatty acids, has high nutritional value, and has a specific fragrance and soft texture. However, milk fat is not easy to dissolve, has a low melting point, is volatile, and milk fat is easily oxidized by oxygen, light, heat, heavy metals, etc., which limits the application of milk fat in food. Whey protein in milk is a high-quality full-priced protein with reasonable composition of essential amino acids, high nutritional value, and easy digestion and absorption. And it has good combination and good film-forming performance. It can be used alone or mixed with carbohydrates to make lipid substances, aromatic substances and flavor compounds into microcapsu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01J13/02
Inventor 王志耕高凤梅梅林薛秀恒杨彬
Owner ANHUI AGRICULTURAL UNIVERSITY
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