Olive oil microcapsule powder and preparation method thereof
A technology of olive oil and microcapsules, which is applied in the field of food processing, can solve the problems of unstable active ingredients, difficulty in mixing uniformly, inconvenient industrial use, etc., and achieve the effects of convenient application, broadened application range, and convenient consumption
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Embodiment 1
[0027] A preparation method of olive oil microcapsule powder, wherein the olive oil microcapsule powder is prepared from the following raw materials by weight: 30 parts of olive oil; 0.5 part of emulsifier; 1 part of wall material; 20 parts of filler; Olive oil microcapsule powder is made up of core material olive oil and the wall material that wraps outside the core material, and described preparation method comprises the following steps:
[0028] 1) Preparation of water phase: add wall material, antioxidant and filler to water in sequence, keep the temperature at 80°C and stir for 15 minutes until dissolved to obtain water phase; the wall material is made of pure rubber and butter with a weight ratio of 2:1 Composed of sodium proteinate; the antioxidant is tea polyphenol; the filler is cornstarch; the weight ratio is 2:1 of pure gum and sodium caseinate as the microcapsule wall material, and the microencapsulation effect is good. And the production cost can be reduced.
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Embodiment 2
[0034] A kind of preparation method of olive oil microcapsule powder, described olive oil microcapsule powder comprises the raw material preparation of following weight powder: 80 parts of olive oil (core material); 3 parts of emulsifier; 10 parts of wall material; 40 parts of filler Part; described preparation method comprises the steps:
[0035] 1) Preparation of water phase: Add wall material, antioxidant, and filler to water in sequence, keep the temperature at 90°C and stir for 30 minutes until dissolved to obtain the water phase; the wall material is made of pure rubber and butter with a weight ratio of 2:1 Composed of sodium proteinate; the antioxidant is tea polyphenol; the filler is maltodextrin;
[0036] 2) Preparation of oil phase: mixing olive oil and emulsifier at a temperature of 90° C. to obtain an oil phase; the emulsifier is composed of monoglyceride and sucrose ester in a weight ratio of 1:1;
[0037] 3) Primary emulsification: Slowly add the oil phase obtai...
Embodiment 3
[0041] A preparation method of olive oil microcapsule powder, comprising the steps of:
[0042]Each composition in the olive oil microcapsule powder is: refined olive oil (core material) 70g, emulsifier (monoglyceride: sucrose ester=1:1) 2.5g, wall material (pure gum: sodium caseinate=2:1 ) 7.9g, filler (corn starch) 20g, antioxidant (tea polyphenol) 0.1g.
[0043] 1) Water phase preparation: add wall material, filler, and antioxidant to water in sequence, keep the temperature at 80°C and stir for 15-30 minutes until dissolved to obtain the water phase;
[0044] 2) Preparation of oil phase: mixing olive oil and emulsifier at a temperature of 40°C-90°C to obtain an oil phase;
[0045] 3) Emulsification: Slowly add the oil phase to the water phase to prepare the mixture. The high-speed shearing machine performs high-speed shearing on the mixture at a rate of 12000r / min. The shearing time is 16min, and finally emulsifies to form an O / W emulsion;
[0046] 4) Homogenization: use ...
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