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A kind of vegetable oil microcapsule powder applied to grain granules and preparation method thereof

A vegetable oil, microcapsule powder technology, applied in application, edible oil/fat, food science and other directions, can solve the problems of easy oxidative deterioration, reduce product shelf life, etc., and achieve the effect of changing properties and increasing the scope of application

Active Publication Date: 2022-05-24
镇江市智农食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when high-fat powders such as sesame, walnut, linseed and other powders are added to grain granules, they are easily affected by oxygen, light, heat and moisture, and are easily oxidized and deteriorated, which greatly reduces the shelf life of the product

Method used

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  • A kind of vegetable oil microcapsule powder applied to grain granules and preparation method thereof
  • A kind of vegetable oil microcapsule powder applied to grain granules and preparation method thereof
  • A kind of vegetable oil microcapsule powder applied to grain granules and preparation method thereof

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preparation example Construction

[0027] like figure 1 As shown, the present invention also provides a kind of preparation method of the vegetable oil microcapsule powder applied to grain granules, comprising the following specific steps:

[0028] Step 1: prepare psyllium husk gel emulsion, add a certain amount of sucrose fatty acid ester and citric acid into water and stir to dissolve, then add a certain amount of psyllium husk and maltodextrin, and stir at constant temperature until solid All the substances are dissolved into a uniform gel emulsion;

[0029] Step 2: preparing a vegetable oil emulsion, adding a certain amount of Tween-80 and tocopherol to the vegetable oil, stirring and dissolving at a constant temperature to obtain the emulsified vegetable oil;

[0030] Step 3: blending and emulsification, slowly adding the vegetable oil emulsion in step 2 to the psyllium shell gel emulsion in step 1, and emulsification uniformly at constant temperature;

[0031] Step 4: Preparation of microcapsule powder....

Embodiment 1-5

[0037] The effect of embodiment 1-5 on the gel properties of psyllium husk under different conditions

[0038] Add the required sucrose fatty acid ester and citric acid into 100 mL of water and stir to dissolve, then add the required psyllium husk and maltodextrin, and stir at a constant temperature until the solids are all dissolved into a uniform psyllium husk. Latex, see Table 1 for details.

Embodiment 11-13

[0053] Embodiment 11-13 Determination of emulsification conditions

[0054] Add 2g of sucrose fatty acid ester and 0.8g of citric acid to 100mL of water and stir to dissolve, then add 9g of psyllium husk and 25g of maltodextrin, and stir at constant temperature until the solids are all dissolved into a uniform psyllium husk gel. Lotion, spare. 3 g of Tween-80 and 0.8 g of tocopherol were added to 21 g of vegetable oil, and the mixture was stirred and dissolved at a constant temperature to obtain an emulsified vegetable oil. Then the emulsified vegetable oil was slowly added to the psyllium husk gel emulsion, and the emulsification was uniform, as shown in Table 5.

[0055] Comparative example 1 is based on the mass concentration of 1.2g / 100mL 水 of sodium alginate instead of psyllium husk.

[0056] Comparative example 2 is based on the mass concentration of 1.0g / 100mL 水 of sodium carboxymethylcellulose instead of psyllium husk.

[0057] Table 5 different embodiments:

[0...

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Abstract

The invention discloses a vegetable oil microcapsule powder applied to grain granules, which comprises sucrose fatty acid ester, citric acid, psyllium husk powder, maltodextrin, Tween-80, tocopherol, vegetable oil and calcium chloride solution. Through the above-mentioned method, the vegetable oil microcapsule powder applied to grain granules and the preparation method thereof provided by the present invention emulsify the vegetable oil and psyllium seed husk gel into a uniform "oil / water" gel system through the principle of oil-water emulsification, and then pass Psyllium seed shell gel particles are prepared by the principle of cross-linking and hardening of psyllium seed gel and calcium ions, and finally these particles are dried at low temperature to obtain vegetable oil microcapsule powder. On the basis of retaining the original nutritional value of vegetable oil, the The properties of vegetable oil, the liquid vegetable oil is made into vegetable oil powder through microcapsule technology, which greatly improves the stability and application range of vegetable oil, especially suitable for grain granules.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a vegetable oil microcapsule powder applied to grain granules and a preparation method. Background technique [0002] Microencapsulation technology is a commonly used active substance embedding technology. This technology can not only fix the active substance by embedding method to improve its stability, but also regulate the release rate of the active substance through the embedding technology to increase the active substance’s release rate. Application possibilities. At present, the commonly used preparation methods of microcapsules mainly include emulsification cross-linking method, ion gel method, covalent cross-linking method, precipitation method and so on. [0003] Grain granules made from grain flour have become a hot spot in grain food consumption and are deeply loved by consumers. However, when high-fat powders such as sesame, walnut, flaxseed and other powder...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/007A23D9/013A23D9/04
CPCA23D9/007A23D9/013A23D9/04
Inventor 谢广杰叶明儒黄娴巫超
Owner 镇江市智农食品有限公司
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