A kind of preparation method of garlic oil microcapsule powder
A technology of garlic oil and microcapsules, which is applied in the fields of food forming, food ingredients as emulsifiers, food science, etc., can solve the problems of complex process and high freeze-drying cost, and achieve simple process, ideal dissolution rate and high production efficiency. Effect
Active Publication Date: 2020-10-16
GUANGXI UNIV
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Problems solved by technology
This method adopts complex coacervation method to prepare garlic oil microcapsules, but the disadvantage is that the process is relatively complicated, the pH needs to be adjusted, and the cost of freeze-drying is relatively high.
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[0022] Below in conjunction with specific examples, the specific technical scheme of the preparation method of the garlic oil microcapsule powder of the present invention is further described. It should be understood that these examples are only used to illustrate the present invention and are not intended to limit the embodiments of the present invention.
[0023] One. The method for preparing garlic oil microcapsules with regenerated silk fibroin and gelatin as wall material. Example Group 1:
[0024] 1. Main process: the garlic oil, microcapsule wall material, emulsifier and other raw materials are first prepared by emulsion, and then spray-dried to obtain powdered garlic oil with microcapsule structure; among them, the microcapsule wall material used is It is obtained by mixing regenerated silk fibroin with a molecular weight of 35-245KDa and gelatin with a Bloom value of 150-190g at a mass ratio of 6:4-4:6; the emulsifier used is a compound emulsifier. It is obtained by ...
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Abstract
The invention discloses a method for preparing garlic oil microcapsule powder. The method comprises the raw materials of garlic oil, a microcapsule wall material, and an emulsifier, and comprises the following steps of emulsion preparation and spray drying, and then the garlic oil powder with a microcapsule structure can be obtained. The microcapsule wall material comprises regenerated silk fibroin with molecular weight of 35-245 kDa and gelatin with a Bloom value of 150-190 g with the mass ratio of 6:4-4:6, and the emulsifier employs span 20 with a HLB valve of 8.9 and tween 20 with the HLB valye of 16.9 according to the mass ratio of 1:1-1:3 through mixing complex formulation. The method has the advantages of simple process and low cost, the microcapsule has better valves on embedding rate, yield and dissolving rate; the product can be stored under normal temperature and normal pressure, the storage time is prolonged by compared with the prior art, and the storage effect is good.
Description
technical field [0001] The invention relates to the processing of garlic products, in particular to a preparation method of garlic oil microcapsule powder. Background technique [0002] Studies have shown that the medicinal value of garlic is mainly due to the fact that it contains sulfur compounds, among which allicin is the most effective; the sulfur atom in allicin is highly active and can spontaneously transform into a variety of organic sulfur compounds under the influence of the external environment These organic sulfur compounds can be transformed into other sulfur-containing compounds under the action of physical, chemical and biological factors. This series of sulfur-containing compounds is collectively called garlic oil. Garlic oil can usually be obtained by mashing raw garlic and then steam distillation or organic solvent extraction. Its main components are allyl sulfides such as diallyl disulfide (DADS), diallyl Trisulfide (DATS), diallyl sulfide, allyl methyl s...
Claims
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IPC IPC(8): A23L33/10A23L33/105A23L29/10A23P10/30
CPCA23V2002/00A23V2200/222A23V2250/542
Inventor 刘小玲赵谋明陈佳弘江虹锐余炼王成华
Owner GUANGXI UNIV