A kind of composite embedding wall material and microencapsulated tartary buckwheat nutrient and preparation process

A preparation process and nutrient technology, applied in food science, food ingredients containing natural extracts, food ingredients as encapsulants, etc., can solve the problem of difficulty in controlling the degree of esterification of sodium sulfate, limited product processing conditions, and many rhodiola It is difficult to disperse phenol and other problems, so as to improve the embedding effect, enhance the ability of resisting Maillard reaction, and reduce the change of color.

Active Publication Date: 2022-05-13
西昌市正中食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • A kind of composite embedding wall material and microencapsulated tartary buckwheat nutrient and preparation process
  • A kind of composite embedding wall material and microencapsulated tartary buckwheat nutrient and preparation process
  • A kind of composite embedding wall material and microencapsulated tartary buckwheat nutrient and preparation process

Examples

Experimental program
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Effect test

Embodiment 1

[0046] A composite embedding wall material, the weight ratio of each component, resistant dextrin: maltodextrin-stearic acid compound is 1:3. The preparation process of maltodextrin-stearic acid compound is that after maltodextrin and stearic acid are mixed in a ratio of 1:0.4, 500u / g of lipase is added, and the quality of lipase is calculated on the dry basis of dextrin. Water bath at 40°C for 8 hours to inactivate the enzyme to obtain the maltodextrin-stearic acid complex.

Embodiment 2

[0048] A composite embedding wall material, the weight ratio of each component, resistant dextrin: maltodextrin-stearic acid compound is 1:5. The preparation process of the maltodextrin-stearic acid compound is as follows: after maltodextrin and stearic acid are mixed in a ratio of 1:0.8, then 500u / g of lipase is added, and the quality of the lipase is calculated on a dry basis of dextrin. Water bath at 60°C for 10 hours to inactivate the enzyme to obtain the maltodextrin-stearic acid complex.

Embodiment 3

[0050] A composite embedding wall material, the weight ratio of each component is low PI resistant dextrin:maltodextrin-stearic acid compound ratio of 1:3. Low PI resistant dextrin is obtained from resistant dextrin through ethanol fractional precipitation. The preparation process of the maltodextrin-stearic acid compound is that after maltodextrin and stearic acid are mixed in a ratio of 1:0.2, 500u / g of lipase is added, and the quality of the lipase is calculated on a dry basis of dextrin. Water bath at 45°C for 10 hours to inactivate the enzyme to obtain the maltodextrin-stearic acid complex.

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Abstract

The invention provides a composite embedding wall material, which comprises resistant dextrin and maltodextrin-stearic acid compound. Microencapsulated buckwheat nutrients, including tartary buckwheat extract and resistant dextrin. Its preparation process includes: S1 removing impurities and cleaning tartary buckwheat, soaking and germination, vacuum negative pressure freezing-hot air combined drying, and then shelling to obtain tartary buckwheat kernels and tartary buckwheat skin; S2 making tartary buckwheat kernels and tartary buckwheat skin with water / ethanol Leaching and filtering to obtain the extract and extract residue; S3 Concentrate the extract, add composite embedding wall material, and dry to obtain microencapsulated tartary buckwheat nutrients. The composite embedding wall material of the present invention makes the dextrin liquid not easy to gather and coagulate to cause precipitation, and the embedding rate is high; by microencapsulating the tartary buckwheat nutrients, the application range of tartary buckwheat is expanded; its preparation process uses tartary buckwheat The raw material is extracted according to the solvent difference of nutritional components of tartary buckwheat, and the process operation is simple.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P10/30A23L33/105
CPCA23P10/30A23L33/105A23V2002/00A23V2200/224A23V2250/21A23V2300/20A23V2300/10
Inventor 邓燕袁健林永翅朱长勇刘友群
Owner 西昌市正中食品有限公司
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