Microcapsule preparation technology beneficial for quality control

Abstract

The invention discloses a microcapsule preparation technology beneficial for quality control. The technology comprises the following steps that 1, a protein solution is prepared, wherein isolated soybean protein and an emulsifying agent are mixed and then stirred by adding water; 2, a predissolving colloid is prepared, wherein glucose and konjac glucomannan powder are added into water and stirred; 3, emulsifying is performed, wherein vegetable oil and the colloidal solution prepared in the step 2 are sequentially added into the protein solution prepared in the step 1 at the temperature of 50 DEG C-60 DEG C, stirring is performed at low speed, homogenizing is performed at high speed, and then the pH is adjusted; 4, enzyme-catalyzed gelling is performed, wherein a solidified enzyme is added for a gelling reaction; 5, vacuum freeze drying is performed, wherein microcapsule dispersion liquid obtained in the step 4 is centrifuged at low temperature at high speed and then subjected to vacuum drying for 35-50 h at the temperature of minus 30 DEG C-minus 50 DEG C under the pressure of 1.5 Pa-2.5 Pa. According to the microcapsule preparation technology beneficial for the quality control, microcapsules are dried through a low-temperature vacuum freeze drying technology, therefore, the phenomenon that the vegetable oil in the microcapsules are oxidized due to the high temperature is avoided, the nutritional value of the vegetable oil is guaranteed, and the quality of the microcapsules is guaranteed.

Description

technical field [0001] The invention belongs to the field of production and processing of vegetable oil, and in particular relates to a preparation process of microcapsules which is beneficial to the quality of vegetable oil. Background technique [0002] As an important source of oil, vegetable oil is widely distributed in nature and can be obtained from fruits, seeds, and germs of plants. Vegetable oil is usually made of oil-rich plant seeds as raw materials. After cleaning and removing impurities, shelling, crushing, softening, rolling, extruding and other pretreatments, crude oil is extracted by mechanical pressing or solvent leaching. It is obtained after refining, and the obtained vegetable oil can be used in food, medicine, cosmetics and other fields. However, some vegetable oils, such as peony seed oil, jatropha oil, seabuckthorn seed oil, etc., are difficult to preserve for a long time because they are very sensitive to oxygen, ultraviolet rays or high temperature....

AI Technical Summary

Problems solved by technology

However, a higher air inlet temperature, especially when the air inlet temperature exceeds 100°C, is more difficult for vegetable oils with high unsaturated fatty acid content, especially high-end vegetable oils such as peony seed oil, jatropha oil, and seabuckthorn seed oil. High temperature will accelerate the oxidation and deterioration of unsaturated fatty acids, reduce their nutritional value, and greatly reduce the effect of microcapsules