Method for preparing double-wall-layer fresh ginger volatile oil microcapsules

A technology of volatile oil and microcapsules, which is applied in the field of preparation of double-walled ginger volatile oil microcapsules, can solve problems such as poor stability, achieve good stability, simple preparation process, and good embedding effect

Active Publication Date: 2016-08-03
李洪清
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The ginger essential oil microcapsules prepared by this method are made of gum arabic, maltodextrin, and so

Method used

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  • Method for preparing double-wall-layer fresh ginger volatile oil microcapsules
  • Method for preparing double-wall-layer fresh ginger volatile oil microcapsules

Examples

Experimental program
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Example Embodiment

[0028] Example 1:

[0029] A method for preparing double-walled ginger volatile oil microcapsules, the steps are:

[0030] ⑴ According to the mass ratio of 1:2-8, weigh the core material as supercritically extracted ginger oil, the inner wall material is gelatin, homogenize at room temperature, and prepare a suspension;

[0031] (2) Dissolve 5-15 parts of octenyl succinic acid yam starch as the outer wall material in 60-90 parts of hot water, cool to room temperature, add 3-10 parts of lecithin as emulsifier, adjust PH2-6;

[0032] ⑶ Disperse the suspension prepared in step (1) into the solution in step (2), disperse at a high speed of 15000r / min for 2min, homogenize at 30-100MPa high pressure, repeat 3 times;

[0033] ⑷ freeze-dry the suspension to obtain the double-walled ginger volatile oil microcapsules.

[0034] The components of the double-walled ginger volatile oil microcapsules are: octenyl succinate yam starch ester: gelatin: lecithin: ginger volatile oil: distilled water=10:5:6...

Example Embodiment

[0038] Example 2:

[0039] The difference from Example 1 is the preparation method of octenyl succinic acid yam starch

[0040] (1) Wash fresh yam, peel and slice it, dry it with hot air at 50°C, crush the dried yam, pass through a 100-mesh sieve, and use a 1:8 ratio of material to liquid in sodium hydroxide at pH=9 Soak in the solution for 2 hours, wash with 90% ethanol several times, and dry the precipitate to obtain yam starch.

[0041] (2) Prepare a certain amount of yam starch with distilled water to prepare a certain concentration of starch milk, stir quickly to form a homogenate, adjust the pH value of the starch milk with 2% sodium hydroxide, and keep the entire reaction process at this pH Value, add octenyl succinic anhydride at a certain temperature (the amount of acid anhydride added is 3% of the starch dry basis, the acid anhydride is diluted with absolute ethanol before adding, and the acid anhydride is slowly added to the starch milk within 2h), and react for a certain...

Example Embodiment

[0042] Example 3:

[0043] The difference from Example 1 is that the inner wall material is monoglyceride, and the outer wall material is sodium carboxymethyl cellulose.

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Abstract

The invention relates to a method for preparing double-wall fresh ginger volatile oil microcapsules.The method includes the steps that fresh ginger volatile oil is dispersed in an inner layer wall material and homogenized at normal temperature and high pressure, and a primary suspension is prepared; secondly, the primary suspension is dispersed in an outer layer wall material, emulsifier is added, the primary suspension is homogenized at normal temperature and high pressure, and a secondary suspension is obtained; thirdly, the secondary suspension is dried, and the double-wall fresh ginger volatile oil microcapsules are obtained.The embedding rate of the prepared fresh ginger microcapsules is 81-98%, in the preparation process, the technology that fresh ginger volatile oil is supercritically extracted and normal-temperature double-layer embedding, high-pressure homogenization and freezing or spray drying are conducted is adopted, so that the product embedding rate is high, the embedding effect is good, flowability is good, stability of effective components of the fresh ginger volatile oil can be improved, bioavailability is high, and the method is used in the food and health-care product field.

Description

technical field [0001] The invention belongs to the technical field of food microcapsule embedding, and relates to ginger volatile oil microcapsules, in particular to a preparation method of double-walled ginger volatile oil microcapsules. Background technique [0002] Ginger is a plant of the Zingiberaceae Zingiberaceae plant, which has many health care and medicinal functions. It is a traditional Chinese medicine widely used in clinical practice. Ginger has a wide range of pharmacological activities on the cardiovascular and cerebrovascular systems, digestive system, immune system and nervous system. Modern pharmacological studies have shown that the active ingredients of ginger, ginger oleoresin and volatile oil, have various pharmacological effects such as anticoagulant, boosting blood pressure, lowering blood fat, anti-inflammation, promoting gallbladder and protecting liver, etc. Long-term consumption of ginger can regulate blood lipids and prevent blood clots formatio...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L29/00A23P10/30
CPCA23V2002/00A23V2250/21
Inventor 王丽霞冯硕钱佳张金玲
Owner 李洪清
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