Composite embedding wall material, microcapsule tartarian buckwheat nutrient, and preparation technology

Abstract

The invention provides a composite embedding wall material. The composite embedding wall material comprises resistant dextrin / low-PI resistant dextrin and a maltodextrin-stearic acid compound. A microcapsule tartarian buckwheat nutrient comprises a tartarian buckwheat leaching solution and resistant dextrin / low-PI resistant dextrin. A preparation technology comprises the steps of S1, performing impurity removal on tartarian buckwheat, performing cleaning, performing soaking for germination, performing vacuum negative pressure freezing-hot air united drying treatment, and performing shelling toobtain tartarian buckwheat kernels and tartarian buckwheat peels; S2, leaching the tartarian buckwheat kernels and the tartarian buckwheat peels with water / ethanol, and performing filtration so as toobtain a leaching solution and leaching residues; and S3, concentrating the leaching solution, adding the embedding wall material, and performing drying so as to obtain the microcapsule tartarian buckwheat nutrient. Through the adoption of the embedding wall material disclosed by the invention, dextrin liquid is not liable to gather and coagulate to cause precipitate, and the embedding rate is high; the tartarian buckwheat nutrient is subjected to microcapsule treatment, so that the application range of the tartarian buckwheat is enlarged; and according to the preparation technology, the tartarian buckwheat is used as a raw material, extraction is performed according to solvent property differences of nutrient components of the tartarian buckwheat, and the technology is simple to operate.

Description

technical field [0001] The invention belongs to the technical field of tartary buckwheat comprehensive processing, and in particular relates to a composite embedding wall material, microencapsulated tartary buckwheat nutrients and a preparation process. Background technique [0002] Maltodextrin is an embedding wall material commonly used in food and medicine with excellent performance. Maltodextrin is a mixture of dextrins with different DE values. DE value (glucose equivalent) refers to the percentage of direct reducing sugar (expressed as glucose) in the total solids in starch hydrolyzate. At present, the product quality of maltodextrin is not stable, and it is difficult to accurately control the DE value and component distribution of the product. Ordinary maltodextrin with low DE value has a large molecular weight and a large content of straight chain dextrin, which easily leads to association between dextrin molecules and flocculation and precipitation in water. Ordin...

AI Technical Summary

Problems solved by technology

In these application processes, most of the tartary buckwheat is directly added to the target product after preliminary processing, which easily destroys the nutritional components of tartary buckwheat and greatly reduces the nutritional value

[0006] Patent application number CN201010111965.X discloses a Rhodiola rosea polyphenol microcapsule and its preparation process. The wall material is formed by combining maltodextrin, β-cyclodextrin, soybean protein isolate and colloid. Rhodiola polyphenols form microcapsules, and the colloid increases the viscosity of the wall material liquid, which makes it difficult to disperse the rhodiola polyphenols, and the embedding effect is poor. When the microcapsules are applied to medicine or functional products, they are easily digested by the body Enzyme digestion

[0007] Patent application number CN201110244865.9 discloses a high-calcium tartary buckwheat flavone instant beverage production technology, which uses xanthan gum, β-cyclodextrin and sodium carboxymethylcellulose to coat the flavonoid extract. Xanthan gum has a low The characteristics of high concentration and high viscosity can easily affect the dispersion of flavonoids. The solution of sodium carboxymethyl cellulose is in a state of high viscosity under neutral and alkaline conditions, which limits the processing conditions of embedded products.

[0008] The patent application number CN201710979729.1 discloses a method for preparing esterified maltodextrin. The esterification of maltodextrin is initiated by the inorganic initiator sodium sulfate, but it is difficult for sodium sulfate to control the degree of esterification.

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