Method for producing fat microcapsules through low temperature electrostatic spray drying

A technology of electrostatic spraying and microcapsules, which is applied in food forming, dairy products, food science, etc. It can solve the problems of unstable physical and chemical properties, cracks, and large particle size of microcapsule structures.

Pending Publication Date: 2020-07-10
NANCHANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application number is 201680007808.X "Flavor Encapsulation Using Electrostatic Atomization" discloses a method of microencapsulating orange oil with OSAN-starch as the wall material. Although the embedding rate can reach more than 92%, the product shelf life It is improved compared with other methods, but the microcapsules produced by it are spray-dried at high temperature, the peroxide value of the product is slightly higher, and the particle size of the microcapsule structure is larger and there are cracks
The physical and chemical properties of the product are unstable

Method used

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  • Method for producing fat microcapsules through low temperature electrostatic spray drying
  • Method for producing fat microcapsules through low temperature electrostatic spray drying
  • Method for producing fat microcapsules through low temperature electrostatic spray drying

Examples

Experimental program
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Effect test

Embodiment 1

[0109] A method for producing infant formula milk powder fat microcapsules by nitrogen-filled low-temperature electrostatic spray drying, comprising the following steps:

[0110] 1. Ingredients: at room temperature, weigh 48.75 grams of lactose, 13.54 grams of whey protein, 2.71 grams of skimmed milk powder, add 195 grams of water to initially dissolve and prepare a wall material solution with a solid content of 25%;

[0111] 2. Wall material dissolution: at room temperature, heat the wall material solution obtained in step 1 in a 65°C water bath for 20 minutes;

[0112] 3. Core material preparation: Weigh 35 grams of mixed oil, add compound emulsifier and emulsification auxiliary agent, and bathe in 60°C water for 10 to 15 minutes to dissolve the oil-soluble mixture evenly to obtain infant formula milk powder oil mixture; The emulsifier is composed of monoglyceride, fatty glyceride citrate, sodium caseinate, and sodium starch octenyl succinate, expressed in parts by weight, a...

Embodiment 2

[0118] A method for producing infant formula milk powder fat microcapsules by nitrogen-filled low-temperature electrostatic spray drying, comprising the following steps:

[0119] 1. Ingredients: at room temperature, weigh 48.75 grams of lactose, 13.63 grams of whey protein, 2.80 grams of skimmed milk powder, add 195 grams of water to initially dissolve and prepare a wall material solution with a solid content of 25%;

[0120] 2. Wall material dissolution: at room temperature, heat the wall material solution obtained in step 1 in a 67°C water bath for 20 minutes;

[0121] 3. Core material preparation: Weigh 35 grams of mixed oil, add compound emulsifier and emulsification auxiliary agent, and bathe in 60°C water for 10 to 15 minutes to dissolve the oil-soluble mixture evenly to obtain infant formula milk powder oil mixture; The emulsifier is composed of monoglyceride, fatty glyceride citrate, sodium caseinate, and sodium starch octenyl succinate, expressed in parts by weight, a...

Embodiment 3

[0127] A method for producing infant formula milk powder fat microcapsules by nitrogen-filled low-temperature electrostatic spray drying, comprising the following steps:

[0128] 1. Ingredients: at room temperature, weigh 43.75 grams of lactose, 16.04 grams of whey protein, 7.21 grams of skimmed milk powder, add 195 grams of water to initially dissolve and prepare a wall material solution with a solid content of 25%;

[0129] 2. Wall material dissolution: at room temperature, heat the wall material solution obtained in step 1 in a 62°C water bath for 20 minutes;

[0130] 3. Core material preparation: Weigh 35 grams of mixed oil, add compound emulsifier and emulsification auxiliary agent, and bathe in 60°C water for 14 minutes to dissolve the oil-soluble mixture evenly to obtain infant formula milk powder oil mixture; the compound emulsification The agent is composed of monoglyceride, fatty glyceride citrate, sodium caseinate, and sodium starch octenyl succinate, expressed in p...

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Abstract

The invention relates to the technical field of functional fat processing, in particular to a method for preparing fat microcapsules by a low temperature electrostatic spray drying method, and a method for producing fat microcapsules through nitrogen-charged low temperature electrostatic spray drying. The method comprises the steps of preparing materials, dissolving wall materials, preparing corematerials, pre-emulsifying the wall materials and the core materials, performing high-pressure homogenizing and performing spray drying. The fat microcapsules for infant formula milk powder, producedby the method disclosed by the invention, are high in oil content, can be stored at normal temperature for 2 years or above, and can be stored at 63 DEG C in a sealed light-away manner for 1 month, and the physical and chemical indexes of products conform to the national standard. The entrapping rate of the obtained perilla herb oil microcapsules disclosed by the invention is as high as 98% or above, compared with microcapsule products prepared by a traditional spray drying method, the fat microcapsules are lower in initial peroxide value and acid value, more stable in quality, simpler in technology and higher in operability, and large-scale continuous production is easy to realize.

Description

[0001] This application claims the priority of the Chinese patent application submitted to the China Patent Office on February 13, 2019, the application number is 201910113009.6, and the invention title is "Method for producing infant milk powder oil microcapsules by nitrogen-filled low-temperature electrostatic spray drying", all of which The contents are incorporated by reference in this application. technical field [0002] The invention relates to the technical field of functional oil processing, in particular to a method for producing oil microcapsules by low-temperature electrostatic spray drying. Background technique [0003] Infant formula milk powder oil is prepared from vegetable oil according to the characteristics of breast milk fat. The SFA, MUFA and PUFA in formula breast milk nutrient oil are close to the fatty acid content in breast milk. The fatty acids in the oil are mainly palmitic acid, oleic acid, palmitic acid Contains up to 35% and oleic acid up to 30%...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/16A23L33/12A23P10/30
CPCA23L33/12A23C9/16A23P10/30
Inventor 李静邓泽元曾俊鹏郑溜丰范亚苇胡流云黄延盛宁初光郭栋张兵
Owner NANCHANG UNIV
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