Preparation method for microcapsule powder sesame oil with excellent stability performance

Abstract

The invention discloses a preparation method for microcapsule powder sesame oil with excellent stability performance. Firstly, pretreatment modes of freezing, microwaving, unfreezing and the like anda mode of being assisted by an aqueous enzymatic method are adopted for extracting sesame oil, microwaving and unfreezing utilize the effect of an electromagnetic field to make viscosity of emulsion reduced, oil drops gather in the electric field direction, demulsification can be easily achieved, and the oil extraction rate is greatly increased; then a microcapsule technology is utilized, sesame oil in a liquid state is processed into powdered oil, due to excellent emulsifying and film-forming properties and low oxygen permeation rate, when spreading and making contact with the oil drops, theprotein molecule chains can be intensively adsorbed on the surfaces of the oil drops, hydrophobic groups are adsorbed on the surfaces of the oil drops, hydrophilic groups go deep into a water phase, the interfacial tension is reduced, and the emulsion can be stable; the method is high in embedding rate, overcomes the defects that sesame oil can easily corrupt and oxidize, and the nutritive loss islarge, and improves the stability of the sesame oil and use value.

Description

technical field [0001] The invention relates to the technical field of sesame oil, in particular to a preparation method of microcapsule powder sesame oil with excellent stability. Background technique [0002] Sesame is one of the main oil crops in my country, and it was called sesame or sesame in ancient times. Its seeds are flat and round, with four colors: white, yellow, brown-red and black, and the oil content is higher than 50%. Sesame is rich in fat and protein. It is pressed and used as flavored edible oil. It has a strong fragrance and high nutritional value, and is deeply loved by consumers. Sesame oil is an essential component of human dietary structure and one of the most widely used raw materials in food industry production. Sesame oil is loved by consumers because of its pleasing special fragrance and high nutritional value. Low-temperature pressing is a new sesame oil production process, which reduces the loss of protein and nutrients in sesame. The quality...

AI Technical Summary

Problems solved by technology

Low-temperature pressing is an emerging sesame oil production process, which reduces the loss of protein and nutrients in sesame. The quality and safety of oil products are popular in the market, but there are still problems such as low oil yield, inability to sterilize, poor oil oxidation stability and shelf life Short-term problem, because sesame sesame oil is rich in a large amount of unsaturated fatty acids, it is very easy to be affected by many external factors such as air, water, light in the environment, resulting in the phenomenon of oil oxidation and rancidity, destroying the original nutrition in sesame oil Substances and their flavors

The sesame sesame oil produced and used in the traditional market directly and seriously affects its convenience in some food processing due to its own body shape, viscosity and other properties, which greatly limits the scope of its use