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A kind of Rosa roxburghii vc microcapsule and preparation method thereof

A technology of microcapsules and Rosa roxburghii, which is applied in the field of Rosa roxburghii VC microcapsules and its preparation, can solve problems such as unstable properties and limited applications, and achieve the effects of easy storage and transportation, rich nutrition, expanded performance and scope of application

Active Publication Date: 2021-07-02
NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vitamin C has many biological, pharmaceutical and dermatological functions, but its application is limited due to its unstable properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1, Preparation of Pear Juice VC Microcapsules

[0038] (1) Pick fresh pear fruit, wash it with tap water, go to the seed, and quickly use the pure water of 90 ° C for 3 minutes to carry the pear fruit for 3 minutes, and then add -20 ° C. At room temperature, 0.9% citric acid was added to the thorn pear, and the water ratio was 30 min at 30 ° C for 30 min, and the juicer juicer was pressed to obtain a homochi. 4 ° C 10000 rpm centrifuge for 30 min, sporn pear juice, and sealed low temperature avoidance preservation. The juice of the pear pear juice was 69%, the Vc content was 1687.3 mg / 100 mL, and the polyphenol content was 2203.5 mgGA / 100 mL.

[0039] (2) Based on bacteria strain in brewing yeast cells, maltotrophone medium is used to medium activated yeast cells and prepared seed fluid, YPD medium shake flask fermentation, fermentation conditions are: 5% inoculation, 20%, temperature 30 ° C, Rotate 180 rpm.

[0040](3) After the fermentation, centrifugation was...

Embodiment 2

[0045] Example 2, Preparation of Pear Juice VC Microcapsules

[0046] (1) Select fresh pear fruit, wash it with tap water, go to the seed, and quickly use the pure water of 90 ° C for 1 min to drift the nuts, and the drip is added to -20 ° C. Room temperature is thawed, and 1.1% citric acid was added to the thorn pear. The pear passed by the juicer, and the purified water was added to 1: 0.2, and the purified water was added to 1: 0.2, and the temperature was soaked in the temperature of 20 ° C. 45 MIN, purified by juicer juicer is filtered. 4 ° C 10000 rpm centrifuge for 30 min, sporn pear juice, and sealed low temperature avoidance preservation. The juice of the pear juice was 73%, the Vc content was 1812.4 mg / 100 mL, and the polyphenol content was 2377.5 mg g of 100 mL.

[0047] (2) Based on bacteria strain in brewing yeast cells, maltotrophone medium is used to medium activated yeast cells and prepared seed fluid, YPD medium shake flask fermentation, fermentation conditions ...

Embodiment 3

[0052] Example 3, the performance of the laid-embedded pear VC microcapsules

[0053] Microcapsules have increased by 2.3 to 4.4 times, and polyphenol bubble ratio increased by 3.2 to 6.9 times compared to unburried. Microcapsules have increased reincarnation performance after whey protein bag, the cumulative release rate of initial 2 h in the simulated gastric juice decreased by 89.2% before embedded to 66.3%. At 25 ° C, the relative humidity is 75% and 25 ° C, the relative humidity is 90%, and the whey protein embedded labeled pear Vc microcapsules are 98% or more, and under both conditions The difference was not significant; at 60 ° C, the relative humidity was 75%, and the exposure was 87.2%, and the VC deposit rate was 87.2%, and the polyphenol memory rate was 90.8%. The results show that the embedded rate and stability of the laid-embedded pear VC microcapsules are very ideal, and the sustained release ability is enhanced, effectively improve the utilization of raw pear reso...

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PUM

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Abstract

The invention provides a Rosa roxburghii VC microcapsule and a preparation method thereof, comprising preparation of Rosa roxburghii juice, treatment of yeast cell wall materials and preparation of Rosa roxburghii VC microcapsules. The core material of the microcapsules is Rosa roxburghii juice, which is obtained from Rosa roxburghii through blanching, freezing, thawing, soaking and squeezing; the core material of the microcapsules is permeabilized yeast cells, which are permeabilized by fermented bacteria, washed with water, centrifuged, 60 It is obtained by vacuum drying at ℃; under certain conditions, the two are mixed, vacuum-embedded, washed with water, and centrifuged to collect the microcapsules; the outer layer of the microcapsules is encapsulated with heat-modified whey protein solution, washed with water, centrifuged, Freeze-drying to prepare Rosa roxburghii VC microcapsules rich in active ingredients such as VC and polyphenols, stable in property and good in sustained-release performance. The preparation process of the Rosa roxburghii VC microcapsules of the present invention is simple, safe, efficient, and has high bioavailability. It can not only effectively protect the sensitive functional components in the Rosa roxburghii juice, eliminate the discomfort of taste, but also enhance the slow-release characteristics, and improve the health care of Rosa roxburghii effect. Rosa roxburghii VC microcapsules can be used as a new type of nutritional raw material and antioxidant in food, feed, daily chemical products and other fields.

Description

Technical field [0001] The present invention belongs to the field of food processing, and in particular, the present invention relates to a lamb VC microcapsule and a preparation method thereof. Background technique [0002] The pear has a wide range of wild and cultivated resources in Southwest my country, and the fruit is nutritious, and it is flat, and it has a spleen, heat-free hemostasis, and converges diarrhea. The vitamin C, superoxide dismutase and vitamin P, which laid pear fruit is significantly higher than that of other similar fruits, is a known veritable king. The horn is short, not stocked, and the appearance is bracked, the mouthfeel is biased, the fresh food flavor is poor, and it is necessary to find a suitable processing route for this purpose. At present, the utilization of pear peppers is mainly processed into dried fruit, juice, fruit wine, fruit and other products. However, the high content of nutrient ingredient in the pear fruit is extremely unstable, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01J13/02A23L19/00A23L31/10A23L29/00A23L33/00A23P10/30
CPCA23V2002/00A23L19/01A23L29/045A23L29/065A23L31/10A23L33/00A23P10/30A23V2200/048A23V2300/24A23V2300/20A23V2250/032A23V2250/762A23V2200/224A23V2250/54252A23V2200/02A23V2200/30A23V2300/10
Inventor 姚正颖孙力军侯北伟张卫明
Owner NANJING INST FOR THE COMPREHENSIVE UTILIZATION OF WILD PLANTS CHINA COOP
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