Method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides

A technology of corn oligopeptide and perilla seed oil, which is applied in the direction of microcapsule preparation, microsphere preparation, food ingredients as antimicrobial preservation, etc., can solve the problems of industrial application limitations, reduce oil content, and meet nutrition and health demand, improve the effect of embedding

Inactive Publication Date: 2020-07-24
GUANGDONG SINO NUTRI-FOOD BIOLOGICAL TECH CO LTD +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Only Xu Jiangbo and Han Lili have conducted relevant research on the preparation of high-load (≥50%) perilla seed oil mi...

Method used

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  • Method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides
  • Method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides
  • Method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides

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Experimental program
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Effect test

Embodiment 1

[0038] A method for preparing perilla seed oil microcapsules by adding corn oligopeptides, comprising the following steps:

[0039] A1: Weigh 250g of modified starch, add it to 1500g of 55°C hot water, stir at high speed to dissolve it completely, and form a water phase;

[0040] A2: Weigh 20g of corn oligopeptide, add it into the water phase, stir at high speed to dissolve it;

[0041] A3: Weigh 250g perilla seed oil, that is, the oil phase, and use a high-speed shearing machine to perform high-speed shearing on the water phase obtained in A2 at 10,000 rpm, and slowly add the oil phase, and keep shearing for 10 minutes after the oil phase is completely added , to obtain emulsion;

[0042] A4: Use a high-pressure homogenizer to homogenize the emulsion obtained in A3 at 30-60°C for 3 times, and the homogenization pressure is 40Mpa;

[0043] A5: Spray-dry the homogenized emulsion in A4, the air inlet temperature is 140°C, and the air outlet temperature is 85°C to obtain corn o...

Embodiment 2

[0051] A method for preparing perilla seed oil microcapsules by adding corn oligopeptides, comprising the following steps:

[0052] B1: Weigh 200g of gum arabic, 100g of sodium caseinate and 50g of soybean protein isolate, add them to 1750g of hot water at 55°C, stir at high speed to dissolve them completely, and form a water phase;

[0053] B2: Weigh 20g of corn oligopeptide, add it into the water phase, stir at high speed to dissolve it;

[0054] B3: Weigh 350g perilla seed oil, that is, the oil phase, and use a high-speed shearer to perform high-speed shearing on the water phase obtained in B2 at 10,000 rpm, and slowly add the oil phase. After the oil phase is completely added, keep shearing for 10 minutes. get an emulsion;

[0055] B4: Use a high-pressure homogenizer to homogenize the emulsion obtained in B3 at 30-60°C for 3 times, and the homogenization pressure is 40Mpa;

[0056] B5: Spray-dry the homogenized emulsion in B4, the air inlet temperature is 140°C, and the ...

Embodiment 3

[0060] A method for preparing perilla seed oil microcapsules by adding corn oligopeptides, comprising the following steps:

[0061] C1: Weigh 200g of soybean protein isolate and 100g of gum arabic, add them to 2000g of hot water at 55°C, stir at high speed to dissolve them completely, and form a water phase;

[0062] C2: Weigh 15g of corn oligopeptide, add it into the water phase, stir at high speed to dissolve it;

[0063] C3: Weigh 300g perilla seed oil, that is, the oil phase, and use the high-speed shearing machine C2 to cut the water phase at 10,000rpm at a high speed, and slowly add the oil phase. After the oil phase is completely added, keep shearing for 10 minutes to obtain Emulsion;

[0064] C4: Use a high-pressure homogenizer to homogenize the emulsion obtained in C3 at 30-60°C for 3 times, and the homogenization pressure is 40Mpa;

[0065] C5: Spray-dry the homogenized emulsion in C4, the air inlet temperature is 140°C, and the air outlet temperature is 83°C, to o...

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Abstract

The invention discloses a method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides, and relates to the technical field of preparing purple perilla seed oil microcapsules. The purple perilla seed oil microcapsules comprise core materials and wall materials. The core materials are prepared from purple perilla seed oil, and the wall materials are mixtures of mixed components of one or more than one of Arabic gum, soluble soybean polysaccharide, modified starch, sodium caseinate and soy protein isolatee and corn oligopeptides; the mass ratio of the core materials tothe wall materials is 1:(1-5); and the mass ratio of corn oligopeptides to the wall materials is 1:(4-50). The surface oil content of the perilla seed oil microcapsules is reduced by adding corn oligopeptides to the wall materials to enhance the wall materials and the emulsification of the core materials, the embedding of the purple perilla seed oil by the wall materials is improved, and the oxidization of the purple perilla seed oil is avoided; and the method can be used in the development of nutritionally fortified foods and special dietary foods.

Description

technical field [0001] The invention belongs to the technical field of preparation of perilla seed oil microcapsules, in particular to a method for preparing perilla seed oil microcapsules by adding corn oligopeptides. Background technique [0002] Studies have shown that ω-3 polyunsaturated fatty acids (Polyunsaturated Fatty Acids, PUFAs) have important nutritional value and functional effects, such as preventing and treating cardiovascular diseases. Perilla seed oil has a high degree of unsaturation and contains about 60% α-linolenic acid, so it can be used as an important source of linolenic acid in the development of functional foods. However, due to the poor oxidation stability, water solubility and dispersibility of perilla seed oil, it cannot be widely added to food. At present, how to protect its biological activity to the greatest extent and improve its stability in functional foods has become an urgent problem to be solved in the development of perilla seed oil in...

Claims

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Application Information

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IPC IPC(8): A23D9/06A23D9/04A23D9/007A23L33/12A23L33/18A23P10/30A23P10/35B01J13/04
CPCA23D9/06A23D9/04A23D9/007A23L33/12A23L33/18A23P10/30A23P10/35B01J13/043A23V2002/00A23V2200/224A23V2200/30A23V2200/10A23V2250/186A23V2250/55
Inventor 林单朱少新张静波侯占群刘义凤段胜林刘家生谢涛
Owner GUANGDONG SINO NUTRI-FOOD BIOLOGICAL TECH CO LTD
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