A kind of preparation method of double-walled ginger volatile oil microcapsules

A technology of volatile oil and microcapsules is applied in the field of preparation of double-walled ginger volatile oil microcapsules, which can solve problems such as poor stability and achieve the effects of good stability, concise preparation process and uniform ultrafine powder.

Active Publication Date: 2019-07-12
李洪清
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  • Summary
  • 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 soybean protein to make a wall material. The wall material has only one layer, and the stability is relatively poor.

Method used

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  • A kind of preparation method of double-walled ginger volatile oil microcapsules
  • A kind of preparation method of double-walled ginger volatile oil microcapsules
  • A kind of preparation method of double-walled ginger volatile oil microcapsules

Examples

Experimental program
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Effect test

Embodiment 1

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

[0030] (1) taking by mass ratio 1:2-8, taking the ginger oil that the core material is supercritical extraction, and the inner layer wall material is gelatin, homogeneous at normal temperature, and preparing the suspension;

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

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

[0033] (4) freeze-drying the suspension to obtain double-walled ginger volatile oil microcapsules.

[0034] The composition of the double-walled ginger volatile oil microcapsules is: yam starch octenyl succinate: gelatin: lecithin: ginger volati...

Embodiment 2

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

[0040] (1) Fresh yams are washed, peeled and sliced, dried with hot air at 50°C, crushed dried yam slices, passed through a 100-mesh sieve, and mixed with sodium hydroxide at pH=9 according to a solid-liquid ratio of 1:8 Soak in the solution for 2 hours, wash with 90% ethanol for several times, and dry the precipitate to obtain yam starch.

[0041] (2) A certain amount of yam starch is prepared into starch milk of a certain concentration with distilled water, stirred quickly to make a homogenate, adjust the pH value of the starch milk with 2% sodium hydroxide, and keep the whole reaction process at this pH value, add octenyl succinic anhydride at a certain temperature (the amount of anhydride added is 3% of the dry base of starch, the anhydride is diluted with absolute ethanol before adding, and the anhydride is slowly added to the starch milk within 2 hours), and react for a certai...

Embodiment 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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Patent Type & Authority Patents(China)
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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