Preparation method of novel beta-carotene microcapsules

A technology of carotene and microcapsules, applied in the field of preparation of novel β-carotene microcapsules

Active Publication Date: 2016-08-24
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The protein Maillard reaction product is an excellent anti-oxidation wall material, but in the research on β-carotene microcapsules at home and abroad, the protein Maillard reaction product has not been used to study the embedding of natural pigments

Method used

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  • Preparation method of novel beta-carotene microcapsules
  • Preparation method of novel beta-carotene microcapsules
  • Preparation method of novel beta-carotene microcapsules

Examples

Experimental program
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Effect test

Embodiment 1

[0045] A preparation method of novel beta-carotene microcapsules, comprising the following steps:

[0046] (1) Preparation of wall material: Dissolve whey protein and galactose in water at a ratio of 1:1 (w / w) to make a solution with a solids concentration of 6% (w / w), and adjust the initial The pH value of the reaction is 9, and the whey protein Maillard reaction solution is obtained after reacting for 3 hours at a reaction temperature of 95° C., and after rapid cooling and freeze-drying, the whey protein Maillard reaction product is obtained. is the wall material;

[0047] (2) Preparation of wall material solution: the whey protein Maillard reaction product obtained in step (1) is added with water to make a concentration of 6% (w / w) whey protein Maillard reaction product solution, which is Wall material solution;

[0048] (3) Preparation of core material: make β-carotene into 0.3% (w / w) oil solution of β-carotene, which is the core material;

[0049] (4) Preparation of micr...

Embodiment 2

[0052] A preparation method of novel beta-carotene microcapsules, comprising the following steps:

[0053] (1) Preparation of wall material: Dissolve whey protein and galactose in water at a ratio of 1:1 (w / w) to make a solution with a solids concentration of 9% (w / w), and adjust the initial The pH value of the reaction is 9, and the whey protein Maillard reaction solution is obtained after reacting for 3 hours at a reaction temperature of 95° C., and after rapid cooling and freeze-drying, the whey protein Maillard reaction product is obtained. is the wall material;

[0054] (2) Preparation of wall material solution: the whey protein Maillard reaction product obtained in step (1) is added with water to make a concentration of 6% (w / w) whey protein Maillard reaction product solution, which is Wall material solution;

[0055] (3) Preparation of core material: make β-carotene into 0.3% (w / w) oil solution of β-carotene, which is the core material;

[0056] (4) Preparation of mi...

Embodiment 3

[0059] A preparation method of novel beta-carotene microcapsules, comprising the following steps:

[0060] (1) Preparation of wall material: Dissolve whey protein and galactose in water at a ratio of 1:1 (w / w) to make a solution with a solids concentration of 6% (w / w), and adjust the initial The pH value of the reaction is 9, and the whey protein Maillard reaction solution is obtained after reacting for 3 hours at a reaction temperature of 95° C., and after rapid cooling and freeze-drying, the whey protein Maillard reaction product is obtained. is the wall material;

[0061] (2) Preparation of wall material solution: the whey protein Maillard reaction product obtained in step (1) is added with water to make a concentration of 6% (w / w) whey protein Maillard reaction product solution, which is Wall material solution;

[0062] (3) Preparation of core material: make β-carotene into 0.3% (w / w) oil solution of β-carotene, which is the core material;

[0063] (4) Preparation of mi...

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Abstract

The invention discloses a preparation method of novel beta-carotene microcapsules. A Maillard reaction product of reducing sugar and whey protein is used as an oxidation resistance type wall material, and the beta-carotene microcapsules are prepared by a spray drying method. The method specifically comprises the following steps of firstly making the whey protein and the reducing sugar into a whey protein Maillard reaction product solution under certain conditions, wherein the whey protein Maillard reaction product solution is used as a wall material solution; then compounding beta-carotene into an oil solution of a certain concentration, wherein the oil solution is used as a core material, according to the proportion of the core material to the wall material, adding the core material and an emulsifying agent to the wall material solution, and performing high-speed homogenizing so as to obtain a microcapsule emulsifiable solution; and finally performing spray drying so as to obtain beta-carotene microcapsule products. Through the adoption of the preparation method disclosed by the invention, the beta-carotene microcapsules with good nature can be directly prepared, and the beta-carotene microcapsule can also be used as a nutrient enrichment agent to be directly added to foods.

Description

technical field [0001] The invention belongs to the technical field of preparation of microcapsules, and in particular relates to a preparation method of novel beta-carotene microcapsules. Background technique [0002] Microcapsule technology refers to the use of natural or synthetic polymer materials to wrap dispersed solids, liquids, and even gaseous substances to form tiny particles with semi-permeable or sealed capsules. The formed tiny particles are called microcapsules. , and the diameter is generally in the range of 1 to 1 000 μm. Microencapsulation technology has promoted the transformation of the food industry from a low-level primary processing industry of agricultural products to a high-level industry. [0003] β-carotene is a kind of carotenoid and is the most abundant natural pigment in nature. As a vitamin A precursor, β-carotene can effectively supplement the deficiency of vitamin A, has strong vitamin A activity, and has the effect of nutritional strengthen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/10A23L33/19A23L33/125A23L29/30A23P10/30
Inventor 姜瞻梅赵雪白丽娜张心柳李雪雁姚坤
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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