Preparation technology for double-layer fat slow-release microcapsule ball

Abstract

The invention belongs to the field of food science and technology, and particularly relates to a preparation technology for a double-layer fat slow-release microcapsule ball. The preparation technology comprises the steps of preparation of an oil phase: dissolving 0.1%-5% of an emulsifier and 0.01%-0.05% of an antioxidant in 30-80% of fat at a dissolution temperature of 65 DEG C-85 DEG C; preparation of a water phase: dissolving 1%-10% of a protein wall material, 10%-50% of a carbohydrate wall material, 0.1%-2% of buffer salt and 0.1%-1% of sodium alginate in water, wherein the water accountsfor 30%-60% of the total dry matter, and the water temperature keeps at 65 DEG C-85 DEG C; high-speed shearing: slowly pouring the oil phase into the water phase under the state of high-speed shearingof the water phase, wherein the shearing speed is 3000 r / min-10000 r / min, the shearing time is 10-30 min, and the shearing temperature is controlled to be 65 DEG C-85 DEG C; high-pressure homogenization: homogenizing the sheared emulsion for 1-3 times by a secondary high-pressure homogenizer, wherein the primary homogenizing pressure is 10-50 MPa, the secondary homogenizing pressure is 5-15 MPa,and the temperature of homogenized feed liquid is controlled to be 65 DEG C-85 DEG C. The preparation technology for the double-layer fat slow-release microcapsule ball designed by the invention is suitable for microencapsulated products of various fats, in particular fat with high unsaturated fatty acid content and easiness in oxidation.

Description

technical field [0001] The invention relates to the field of food science and technology, in particular to a preparation technology of double-layer oil sustained-release microcapsules. Background technique [0002] The existing oil microencapsulation technology mainly adopts oil powderization technology, and fat powder is prepared by two-phase fusion, high-speed shearing, emulsification homogenization, and spray drying. , and its stability is also different. The core material content is thinner than the fat balloon wall, and the fat globule is unstable, which is easy to cause oil precipitation and oxidation reaction, which affects the shelf life of the product. Contents of the invention [0003] In order to solve the defects mentioned in the background technology, the present invention demonstrates a preparation technology of double-layer oil sustained-release microcapsules. [0004] In order to achieve the above purpose, the technical solutions are provided as follows: ...

AI Technical Summary

Problems solved by technology

[0002] The existing oil microencapsulation technology mainly adopts oil powderization technology, and fat powder is prepared by two-phase fusion, high-speed shearing, emulsification homogenization, and spray drying. , its stability is also different, the core material content is thinner than the fat balloon wall, the fat globule is unstable, easy to cause oil precipitation and oxidation reaction, affecting the shelf life of the product

Images