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Preparation method of microencapsulated fish oil milk sugar

A technology of microencapsulation and microencapsulation, which is used in confectionery, confectionery industry, food forming and other directions, can solve the problems of low nutritional value, no health care effect, and high sugar content, achieve high bioavailability, improve biological Utilization, good absorption effect

Inactive Publication Date: 2018-11-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the types of toffee currently on the market, the sugar content is high, eating too much can easily lead to obesity, its nutritional value is not high, and it has no health benefits

Method used

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  • Preparation method of microencapsulated fish oil milk sugar
  • Preparation method of microencapsulated fish oil milk sugar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Stir and dissolve 17kg of triglyceride-type fish oil, 0.1kg of natural vitamin E and 1.2kg of mono- and diglycerides, and make A liquid;

[0022] Take 180kg of purified water, heat it to 80-85°C, add 15kg of starch octenyl succinate, 5kg of gum arabic, 43.5kg of polydextrose, and 0.5kg of propylene glycol alginate in sequence, stir to dissolve, and make B liquid;

[0023] (2) Under the environment of 60-62°C and a stirring speed of 1300r / min, pour liquid A into liquid B at a constant speed, and continue to stir for 8-10 minutes. The time taken for liquid A to pour into liquid B at a constant speed is 6 minutes; The mixed solution was subjected to homogeneous emulsification for 3 times, the first homogenization pressure was 35MPa, and the second and third homogenization pressures were 50MPa; the homogenized emulsion obtained was spray-dried to obtain fish oil microcapsules, and the spray-drying inlet air temperature is 180°C, and the outlet air temperature is 80°C. ...

Embodiment 2

[0029](1) With triglyceride type fish oil 17kg, slow-release stabilizer 13kg, natural vitamin E0.1kg and mono-diglyceride 1.2kg, stir and dissolve, be made into A liquid; The preparation method of described slow-release stabilizer is as follows: 1 ) dissolving 5kg of konjac starch in 8kg of water, adjusting the pH to 5.3-5.5, heating and stirring until the starch is completely gelatinized, cooling to 53-56°C, adding 160-163ml of pullulanase with an enzyme activity of 280-290u / ml, Enzymatically debranch at 53-56°C for 20-22 hours. After the reaction, inactivate the enzyme and dry to obtain konjac linear dextrin; 2) Slowly add 2 kg of polyethylene glycol, 2 kg of ethanol, and 1 kg of methanol to the konjac linear dextrin , stirred at 24-26°C for 28-30min, settled at 3-4°C for 20-22h, and centrifuged to obtain filter cake A; 3) Add 1.5kg of polyethylene glycol and isopropanol to filter cake A 1.5kg, ethanol 1.5kg, stirred at 24-26°C for 25-28min, settled at 3-4°C for 20-22h, and ...

Embodiment 3

[0037] (1) With triglyceride type fish oil 17kg, slow-release stabilizer 13kg, natural vitamin E0.1kg and mono-diglyceride 1.2kg, stir and dissolve, be made into A liquid; The preparation method of described slow-release stabilizer is as follows: 1 ) dissolving 5kg of konjac starch in 8kg of water, adjusting the pH to 5.3-5.5, heating and stirring until the starch is completely gelatinized, cooling to 53-56°C, adding 160-163ml of pullulanase with an enzyme activity of 280-290u / ml, Enzymatically debranch at 53-56°C for 20-22 hours. After the reaction, inactivate the enzyme and dry to obtain konjac linear dextrin; 2) Slowly add 2 kg of polyethylene glycol, 2 kg of ethanol, and 1 kg of methanol to the konjac linear dextrin , stirred at 24-26°C for 28-30min, settled at 3-4°C for 20-22h, and centrifuged to obtain filter cake A; 3) Add 1.5kg of polyethylene glycol and isopropanol to filter cake A 1.5kg, ethanol 1.5kg, stirred at 24-26°C for 25-28min, settled at 3-4°C for 20-22h, and...

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Abstract

The present invention discloses a preparation method of microencapsulated fish oil milk sugar. Triglyceride type fish oil is used as a main raw material; emulsification, homogenization and spray drying are conducted to prepare fish oil microcapsules; the fish oil microcapsules are added into milk sugar; sugar dissolving, boiling, stirring, cooling, cutting and packaging are conducted to prepare fish oil milk sugar. Unique features are as follows: in the manufacture process of the fish oil microcapsules, a slow release stabilizer is added to effectively improve the bioavailability of the fishoil; a main manufacture raw material of the milk sugar is sugar alcohol which has the characteristics of low sugar and low calorie; L-arabinose is added to solve problems of milk sugar eating by patients with obesity, hyperglycemia, insulin secretion disorders, diabetes, etc.; and inulin and polydextrose are added, so that the fish oil milk sugar is rich in dietary fibers. The manufactured fish oil milk sugar is mellow in milk taste, good in mouthfeel, uniform in color and luster and fine in texture and has certain chewiness.

Description

technical field [0001] The invention relates to the field of edible candies, in particular to a preparation method of microencapsulated fish oil toffee. technical background [0002] Fish oil is rich in polyunsaturated fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid, and also contains essential fatty acids such as linoleic acid, linolenic acid and arachidonic acid, which have the functions of lowering blood fat and preventing heart disease. Vascular disease, enhancing immunity, strengthening brain and improving intelligence, protecting retina, etc. can improve vital functions. Fish oil is a major source of eicosapentaenoic acid and docosahexaenoic acid. [0003] Fish oil is liquid at room temperature, and its fishy smell is not easy to be accepted by consumers, and because eicosapentaenoic acid and docosahexaenoic acid are highly unsaturated, they are extremely sensitive to oxygen, light and heat, making fish oil It is very easy to oxidize and lose i...

Claims

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Application Information

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IPC IPC(8): A23G3/38A23G3/40A23G3/42A23G3/50A23P10/30
CPCA23G3/38A23G3/40A23G3/42A23G3/50A23V2002/00A23P10/30A23V2200/224A23V2200/212A23V2250/1868A23V2250/187A23V2200/15A23V2250/64A23V2250/602
Inventor 涂宗财李柯宏王辉叶云花沙小梅张露
Owner NANCHANG UNIV
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