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.
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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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