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Garlic fruit oil microcapsules and preparation method thereof

A technology of garlic fruit oil and microcapsules, which is applied in the field of microcapsule preparation, can solve problems such as optimizing the preparation process, and achieve the effects of expanding the application range, improving digestion and absorption effects, and protecting active ingredients

Active Publication Date: 2022-06-28
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a garlic fruit oil microcapsule and a preparation method thereof to solve the problem of how to optimize the preparation process

Method used

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  • Garlic fruit oil microcapsules and preparation method thereof
  • Garlic fruit oil microcapsules and preparation method thereof
  • Garlic fruit oil microcapsules and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method of garlic oil microcapsules, comprising the following steps:

[0049] (1) Weigh gum arabic and dissolve it in distilled water at 60°C, then stir for 30min to prepare mixture a;

[0050] (2) adding maltodextrin to the mixture a prepared in step (1), heating and stirring to dissolve, to prepare mixture b;

[0051] (3) adding emulsifier to the mixture b prepared in step (2) and stirring to prepare mixture c;

[0052] (4) in the mixture c obtained in step (3), after adding garlic clove oil, at 16000r / min high-speed shearing emulsification 5min, obtained emulsion;

[0053] (5) The emulsion obtained in step (4) is spray-dried to obtain garlic oil microcapsules.

[0054] The mass ratio of the gum arabic to maltodextrin is 5:3 (g / g).

[0055] The added amount of the emulsifier in step (3) is 1.5%, and the emulsifier is composed of sucrose ester and monoglyceride in a mass ratio of 1:1.

[0056] In step (4), garlic clove oil is the core material, gum ara...

Embodiment 2

[0062] A preparation method of garlic oil microcapsules, comprising the following steps:

[0063] (1) Weigh gum arabic and dissolve it in distilled water at 60°C, then stir for 30min to prepare mixture a;

[0064] (2) adding maltodextrin to the mixture a prepared in step (1), heating and stirring to dissolve, to prepare mixture b;

[0065] (3) adding emulsifier to the mixture b prepared in step (2) and stirring to prepare mixture c;

[0066] (4) in the mixture c obtained in step (3), after adding garlic clove oil, at 16000r / min high-speed shearing emulsification 5min, obtained emulsion;

[0067] (5) The emulsion obtained in step (4) is spray-dried to obtain garlic oil microcapsules.

[0068] The mass ratio of the gum arabic to maltodextrin is 4:3 (g / g).

[0069] The added amount of the emulsifier in step (3) is 1%, and the emulsifier is composed of sucrose ester and monoglyceride in a mass ratio of 1:1.

[0070] In step (4), garlic clove oil is the core material, gum arabi...

Embodiment 3

[0076] A preparation method of garlic oil microcapsules, comprising the following steps:

[0077] (1) Weigh gum arabic and dissolve it in distilled water at 60°C, then stir for 30min to prepare mixture a;

[0078] (2) adding maltodextrin to the mixture a prepared in step (1), heating and stirring to dissolve, to prepare mixture b;

[0079] (3) adding emulsifier to the mixture b prepared in step (2) and stirring to prepare mixture c;

[0080] (4) in the mixture c obtained in step (3), after adding garlic clove oil, at 16000r / min high-speed shearing emulsification 5min, obtained emulsion;

[0081] (5) The emulsion obtained in step (4) is spray-dried to obtain garlic oil microcapsules.

[0082] The mass ratio of the gum arabic to maltodextrin is 3:3 (g / g).

[0083] The added amount of the emulsifier in step (3) is 0.5%, and the emulsifier is composed of sucrose ester and monoglyceride in a mass ratio of 1:1.

[0084] In step (4), garlic clove oil is the core material, gum ara...

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Abstract

The invention discloses a preparation method of garlic fruit oil microcapsules, which comprises the following steps: (1) weighing Arabic gum and dissolving it in water, and then stirring to obtain mixture a; Adding maltodextrin to mixture a, heating and stirring until dissolved to obtain mixture b; (3) adding emulsifier to mixture b prepared in step (2) and stirring to obtain mixture c; (4) preparing mixture c in step (3) Garlic fruit oil is added to the obtained mixture c and then emulsified to obtain an emulsion; (5) the emulsion prepared in step (4) is spray-dried to obtain garlic fruit oil microcapsules. The garlic fruit oil microcapsules prepared by the present invention are relatively smooth and spherical, have a complete structure, uniform particle size and good fluidity, thermal stability and dispersibility, and the microencapsulation of the garlic fruit oil is beneficial to protect the effective effect of the garlic fruit oil. Components provide a scientific basis for the nutritional fortification and deep processing of garlic fruit oil, and broaden the application of garlic fruit oil in the food industry.

Description

【Technical field】 [0001] The invention belongs to the technical field of microcapsule preparation, and in particular relates to a garlic oil microcapsule and a preparation method thereof. 【Background technique】 [0002] Malaniaoleifera (Malaniaoleifera) is an evergreen tree of the genus Malania oleifera, also known as Shantong fruit, monkey fruit, Malanhou (Zhuang pronunciation), etc. It has been listed as a second-class protected plant in my country. Garlic fruit is only naturally distributed in the narrow areas of southeastern Yunnan and western Guangxi. The main producing areas in Guangxi are Bama, Fengshan and other counties. Garlic nut oil is the oil obtained in Garlic nut oil. At present, there are few reports at home and abroad about Garlic nut oil, mainly focusing on the extraction of Garlic nut oil and fatty acid composition. Tang et al. A large amount of fatty acids, among which nervonic acid is an unsaturated fatty acid with the highest content in the fatty acid ...

Claims

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Application Information

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IPC IPC(8): A23P10/30A23L33/115B01J13/04
CPCA23P10/30A23L33/115B01J13/043A23V2002/00A23V2200/30A23V2200/32A23V2250/5114A23V2200/222
Inventor 唐婷范黄芳丽朱家庆
Owner GUANGXI UNIVERSITY OF TECHNOLOGY