Carya cathayensis kernel microcapsule powder and preparation method thereof

A technology of microcapsule powder and pecan powder is applied in the directions of food ingredients as taste improver, food ingredients as taste improver, function of food ingredients, etc. The effect of preservation, unique flavor and outstanding nutrition

Inactive Publication Date: 2016-09-07
ANHUI ZHANSHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But hickory nut powder is easy to oxidize and not easy to preserve. The protein and unsaturated fatty acids necessary for human

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of pecan microcapsule powder that the present invention proposes, its raw material comprises by weight: 100 parts of pecan kernels, 1.5 parts of emulsifier, 1 part of stabilizer, 4 parts of embedding wall material; Wherein the raw material of embedding wall material is Gelatin, beta-cyclodextrin and maltodextrin.

[0032] The preparation method of the above-mentioned pecan microcapsule powder that the present invention also proposes comprises the steps:

[0033] S1. Add water at a temperature of 80°C to hickory kernels for primary refining, then centrifuge to obtain a primary slurry and solid residue, mix the solid residue with water at a temperature of 90°C, and perform secondary refining to obtain a secondary slurry. The primary slurry and the secondary slurry are mixed to obtain a mixed refining slurry, which is filtered by double filter of 100 mesh and 200 mesh, and the hickory kernel feed liquid is obtained homogeneously, and the homogeneous pressure is 40MP...

Embodiment 2

[0038] The hickory nut microcapsule powder provided by the present invention comprises raw materials in parts by weight: 100 parts of hickory kernels, 2.5 parts of sucrose fatty acid ester, 0.5 part of beta-cyclodextrin, and 6 parts of embedding wall material.

[0039] Among the raw materials of the embedding wall material, the weight ratio of gelatin, β-cyclodextrin and maltodextrin is 0.9:4.2:4.4.

[0040] The preparation method of the above-mentioned pecan microcapsule powder that the present invention also proposes comprises the steps:

[0041] S1. Add water at a temperature of 90°C to hickory kernels for primary refining, then centrifuge to obtain a primary slurry and solid residue, mix the solid residue with water at a temperature of 80°C, and perform secondary refining to obtain a secondary slurry. The primary slurry and the secondary slurry are mixed to obtain a mixed refining slurry, which is filtered by 100-mesh and 200-mesh double filter, and the hickory kernel feed...

Embodiment 3

[0046] The hickory nut microcapsule powder provided by the present invention comprises raw materials in parts by weight: 100 parts of hickory kernels, 2 parts of sucrose fatty acid ester, 0.6 part of beta-cyclodextrin, and 5 parts of embedding wall material.

[0047] Among the raw materials for embedding wall materials, the weight ratio of gelatin, β-cyclodextrin and maltodextrin is 1:4:4.

[0048] The preparation method of the above-mentioned pecan microcapsule powder that the present invention also proposes comprises the steps:

[0049] S1. Add water with a temperature of 85°C to hickory kernels for primary refining, then centrifuge to obtain a primary slurry and solid residue, mix the solid residue with water at a temperature of 85°C, and perform secondary refining to obtain a secondary slurry. The primary slurry and the secondary slurry are mixed to obtain a mixed refining liquid, wherein both the primary refining and the secondary refining use a colloid mill; then 100 mes...

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Abstract

The invention discloses carya cathayensis kernel microcapsule powder. The carya cathayensis kernel microcapsule powder comprises the following raw materials in parts by weight: 100 parts of carya cathayensis kernels, 1.5-2.5 parts of an emulsifier, 0.5-1 part of a stabilizer and 4-6 parts of an embedding wall material. The emulsifier is sucrose fatty acid ester, the stabilizer is beta-cyclodextrin, and the embedding wall material consists of gelatin, beta-cyclodextrin and maltodextrin. The invention also discloses a preparation method of the carya cathayensis kernel microcapsule powder. The preparation method comprises the following steps: the carya cathayensis kernels are ground, the ground carya cathayensis kernels are filtered, and the filtered carya cathayensis kernels are homogenized to obtain carya cathayensis kernel material liquid; the emulsifier, the stabilizer and the water are added into the carya cathayensis kernel material liquid to be mixed evenly to obtain mixed material liquid; the mixed material liquid is subjected to grinding, and the ground mixed material liquid is homogenized to obtain carya cathayensis kernel emulsion slurry; and the embedding wall material is added into the carya cathayensis kernel emulsion slurry to conduct embedding, and then the embeeded carya cathayensis kernel emulsion slurry is dried to obtain the carya cathayensis kernel microcapsule powder.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a hickory nut microcapsule powder and a preparation method thereof. Background technique [0002] Hickory is a deciduous tree belonging to the genus Hickory of the family Juglandaceae. There are about 20 species, and China is one of its origins. The fruit of pecan has been recognized by consumers due to its high nutritional value and unique taste and flavor, and has gradually become a popular high-grade nut. Hickory nuts are rich in more protein and unsaturated fatty acids necessary for human nutrition and minerals such as calcium, phosphorus, iron, potassium, magnesium, zinc, manganese, etc., and also contain a large amount of vitamin E. Regular consumption can moisturize the skin, black beard and hair. The function can make the skin moist, smooth and elastic. More protein and unsaturated fatty acids necessary for human nutrition are important substances in the metabolism of brain...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23P10/30
CPCA23V2002/00A23V2200/16A23V2200/14A23V2200/31A23V2200/30
Inventor 赵化银詹权胜方勇邱平
Owner ANHUI ZHANSHI FOOD
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