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Preparation method of peony seed oil microcapsule

A technology of peony seed oil and microcapsules, which is applied in food forming, edible oil/fat, food science, etc., to achieve the effect of high embedding rate, cheap price and high oil content

Active Publication Date: 2015-09-23
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report about the microencapsulation process of peony seed oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Weigh 300g of peony seed oil and place it in a water bath at 70°C; then add 10g of monoglyceride to fully dissolve; then add 5g of citrate fatty acid glyceride to fully dissolve; then add 5g of sucrose ester to fully dissolve to obtain Peony seed oil emulsion;

[0022] (2) Weigh 336g of maltodextrin, add 1L of water to dissolve it, then add 80g of sucrose, stir evenly, place in a 95°C water bath until the solution is transparent, and obtain a maltodextrin solution, then put it in a 60°C water bath to keep warm;

[0023] (3) Weigh 60g of sodium starch octenyl succinate, add 0.5L of water to dissolve it, place it in a water bath at 95°C, stir thoroughly, keep it for more than 10 minutes, and fully dissolve to obtain a sodium starch octenyl succinate solution, put it in 60°C water bath for heat preservation;

[0024] (4) Weigh 4g of carrageenan and 20g of dipotassium hydrogen phosphate, and dissolve them in the maltodextrin solution in turn to obtain a maltodextrin m...

Embodiment 2

[0032] (1) Weigh 206g of peony seed oil and place it in a water bath at 70°C; then add 16g of monoglyceride to fully dissolve; then add 7g of citrate fatty acid glyceride to fully dissolve; then add 7g of sucrose ester to fully dissolve to obtain Peony seed oil emulsion;

[0033] (2) Weigh 370g of maltodextrin, add 1L of water to dissolve it, then add 80g of sucrose, stir evenly, put it in a 95°C water bath until the solution is transparent, and obtain a maltodextrin solution, then put it in a 60°C water bath to keep warm;

[0034] (3) Weigh 50g of sodium starch octenyl succinate, add 0.5L of water to dissolve it, place it in a water bath at 95°C, stir thoroughly, keep it for more than 10 minutes, and fully dissolve to obtain a sodium starch octenyl succinate solution, put it in 60°C water bath for heat preservation;

[0035] (4) Weigh 4g of carrageenan and 20g of dipotassium hydrogen phosphate, and dissolve them in the maltodextrin solution in turn to obtain a maltodextrin ...

Embodiment 3

[0043] (1) Weigh 400g of peony seed oil and place it in a water bath at 70°C; then add 8g of monoglyceride to fully dissolve; then add 3g of citrate fatty acid glyceride to fully dissolve; then add 5g of sucrose ester to fully dissolve to obtain Peony seed oil emulsion;

[0044] (2) Weigh 300g of maltodextrin, add 1L of water to dissolve, then add 80g of sucrose, stir evenly, place in a 95°C water bath until the solution is transparent to obtain a maltodextrin solution, and then put it in a 60°C water bath to keep warm;

[0045](3) Weigh 40g of sodium starch octenyl succinate, add 0.5L of water to dissolve it, place it in a water bath at 95°C, stir thoroughly, keep it for more than 10 minutes, and fully dissolve to obtain a sodium starch octenyl succinate solution, put it in 60°C water bath for heat preservation;

[0046] (4) Weigh 4g of carrageenan and 20g of dipotassium hydrogen phosphate, and dissolve them in the maltodextrin solution in turn to obtain a maltodextrin mixe...

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Abstract

The invention relates to a preparation method of a peony seed oil microcapsule and belongs to the technical field of oil microencapsulation. The method uses peony seed oil as a core material, monoglyceride, stearyl citrate, sucrose ester and starch sodium octenyl succinate as core material emulsifiers, and maltodextrin, beta-cyclodextrin and sodium caseinate as wall materials. The monoglyceride, monoglyceride, stearyl citrate, sucrose ester and starch sodium octenyl succinate are prepared in accordance with a specific ratio provided by the present invention to produce good emulsifying effect; if the ratio of the four exceeds the scope of the present invention, the emulsification occurs and stabilization effect is decreased significantly; if one of the four is missed, the mixed liquor rapidly stratifies after the homogenization. The maltodextrin, beta-cyclodextrin and sodium caseinate are prepared in accordance with a certain proportion provided by the present invention to produce good coating effect; if the ratio of the four exceeds the scope of the present invention, the phenomena of embedding rate decrease, non-uniform particle size, granularity increase and decrease of product sensory and quality occur.

Description

technical field [0001] The invention relates to a method for preparing peony seed oil microcapsules, which belongs to the technical field of oil microencapsulation. Background technique [0002] Peony seed oil is an oil that is more suitable for human nutrition. It has a reasonable composition structure and is rich in polyunsaturated fatty acids. However, there are certain problems in the storage and use of peony seed oil. There is no report about the peony seed oil microencapsulation process at present. Contents of the invention [0003] In order to overcome the technical problem of peony seed oil storage and use, the invention provides a preparation method of peony seed oil microcapsules with an oil content of 20-40% and an embedding rate of more than 89%. Technical solutions [0004] A method for preparing peony seed oil microcapsules, the raw materials of which are: 20.6%-40% of peony seed oil, 0.8%-1.6% of monoglyceride, 0.3%-0.7% of citrate fatty acid glyceride, ...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/06A23P1/04
Inventor 王维婷孙金月王青郭溆刘超程安玮
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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