Method for producing vegetable fat microcapsules

A technology of vegetable oil and production method, applied in the biological field, can solve the problems of not being widely applied, high energy consumption, complicated process, etc., and achieve the effects of being beneficial to storage, reducing labor intensity, and saving cumbersome processes

Active Publication Date: 2014-09-03
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technology can solve many problems that cannot be solved by traditional techniques. It can effectively inhibit the oxidation and deterioration of oil, improve the stability of oil, and help storage and transportation. However, this technology is based on the finished product that has been refined. Based on oil, it is necessary to add complex miscibility, emulsification, stabilization and other related processes in the process. Compared with other oil preparation and preservation processes, the process is complicated and the energy consumption is high, so it has not been popularized and applied on a large scale.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A production method of vegetable oil microcapsules, comprising the following steps:

[0018] Remove the seed coat of the walnuts, coarsely crush them, add drinking water at a ratio of 1:5, treat them with a colloid mill for 15 minutes, and then place them in a water bath at 100°C to inactivate the enzyme for 5 minutes; then add drinking water and adjust the ratio of solid to liquid to 1:15 according to the amount of walnut kernels. Add 1.0% flavor enzyme of walnut kernel quality, 0.5% cellulase, 0.5% pectinase, etc. for enzymolysis for 3 hours, filter the impurities and dilute the stock solution 4 times, then add cyclodextrin with 5 times the walnut kernel quality, Stir at a constant temperature of 30°C for 1.5h, refrigerate in a refrigerator at 4°C for 24h, take it out, vacuum filter and dry at low temperature to obtain white powdery walnut oil microcapsules. Pack the product as required.

[0019] A microcapsule product with a walnut oil content of 12.7% (W / W) and a s...

Embodiment 2

[0021] A production method of vegetable oil microcapsules, comprising the following steps:

[0022] After cleaning and removing impurities from the commercially available rapeseed, crush and sieve (40 mesh) with a pulverizer, inactivate the enzyme in a water bath at 100°C for 5 minutes; add drinking water with a material-to-liquid ratio of 1:10; add 1.2% of the mass of rapeseed % flavor enzyme, 1% cellulase, 1% pectinase, etc. for enzymolysis for 5 hours, after filtering the impurities, dilute the stock solution 5 times, then add cyclodextrin 4.5 times the mass of the raw material, at a constant temperature of 40 ℃ Stir for 2 hours, refrigerate in a refrigerator at 4°C for 24 hours, take it out, vacuum filter and dry at low temperature to obtain rapeseed oil microcapsules in the form of white powder. Pack the product as required.

[0023] A microencapsulated product with a rapeseed oil content of 9.3% (W / W) and a surface oil content of less than 0.5% was obtained. The produc...

Embodiment 3

[0025] A production method of vegetable oil microcapsules, comprising the following steps:

[0026] After cleaning and removing impurities from the hemp seeds purchased in the market, crush them with a pulverizer, sieve (40 mesh), and inactivate the enzyme in a water bath at 100°C for 5 minutes; add drinking water with a material-to-liquid ratio of 1:10; add 1.5% of the raw material mass % flavor enzyme, 0.8% cellulase, 1.2% pectinase and other enzymatic hydrolysis for 5 hours, after filtering the impurities, dilute the stock solution 4 times, then add cyclodextrin 4.5 times the mass of the raw material, at a constant temperature of 45 ℃ Stir for 3 hours, refrigerate in a refrigerator at 4°C for 24 hours, take it out, vacuum filter and dry at low temperature to obtain hemp seed oil microcapsules in the form of white powder. Pack the product as required.

[0027] A microcapsule product with a hemp seed oil content of 8.6% (W / W) and a surface oil content of less than 0.5% was o...

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PUM

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Abstract

The invention discloses a method for producing vegetable fat microcapsules. The method comprises the following steps: removing seed coats from oilseeds, pulverizing, sieving or performing wet milling; performing enzyme deactivation on the pulverized raw material, adding drinking water, and adjusting the material-liquid ratio at 1:(10-15); adding 1.0-1.5% of flavor enzyme, 0.5-1% of cellulase and 0.5-1% of pectinase by mass of the raw material, performing enzymolysis for 3-5 hours, filtering to remove impurities, diluting the stock solution by 4-5 times, adding excessive cyclodextrin in an amount which is 4.5-5 times of the mass of the raw material, stirring at a constant temperature of 30-45 DEG C for 1.5-3 hours, refrigerating in a refrigerator at a temperature of 4 DEG C for 24 hours, taking out, performing vacuum filtration, and drying at a low temperature to obtain the vegetable fat microcapsules in the shape of white powder. The method is simple, can be used for reducing the labor intensity and facilitating mechanized and automatic production, and the product is stable in properties and easy to store and transport.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for producing vegetable oil microcapsules. [0002] Background technique [0003] At present, the preparation methods of vegetable oils are mainly pressing method and aqueous enzymatic method. The aqueous enzymatic method uses water as a solvent to prepare oil and the conditions are mild, but there are certain conflicts in the key process of grinding and demulsification, resulting in this method. The yield is low, and it is difficult to realize industrialization. [0004] The microencapsulation of oil is a technology that has emerged in recent years. It mainly uses refined clear oil as the core material, and materials that can form composite network structures or non-polar cavities (such as cyclodextrin, whey, etc.) Protein, carrageenan) are used as the wall material, under proper conditions, the clear oil is fully emulsified in the wall material solution and w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00C11B1/04B01J13/02
Inventor 周鸿翔邱树毅王晓丹王广莉吴凤智陈龙
Owner GUIZHOU UNIV
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