Method for improving stability of water-soluble microcapsule fat powder

Abstract

The invention discloses a method for improving the stability of water-soluble microcapsule fat powder. The method comprises the following steps: mixing and stirring oil, then adding butyric acid mono / diglyceride, glyceryl distearate and sucrose ester, conducting dispersing at a high speed, and performing homogenizing to obtain an oil-phase core material; adding soybean protein isolate into the oil-phase core material, performing dispersing at a high speed, adding disodium hydrogen phosphate at the same time, and adjusting a pH value to 6-7 to obtain a primary emulsion; dissolving maltodextrin, corn syrup, lactose and Arabic gum in water, carrying out uniform stirring at 45-50 DEG C, dropwise adding a formed solution into the primary emulsion while stirring, carrying out homogenizing at 45-60 MPa, and conducting discharging after homogenizing; and sterilizing, concentrating and spray-drying a homogenized mixture to obtain the water-soluble microcapsule fat powder. By optimizing the content of each raw material and using a specific preparation process, the prepared water-soluble microcapsule fat powder is high in embedding rate and uniform in particle size, has a good effect of reducing porcine diarrhea, and is widely applied to the field of pig feeds.

Description

technical field [0001] The invention belongs to the field of feed additives, and in particular relates to a method for improving the stability of water-soluble microcapsule fat powder. Background technique [0002] Microcapsule technology is a technology that uses natural or synthetic polymer compounds as wall materials to embed objects including solid, liquid or gas materials (core materials) to form tiny particles. The formation of microcapsules does not damage the chemical properties of the core material, but protects the core material to isolate it from the outside world, retain its original properties, flavor and biological activity to the greatest extent, and prevent the loss of nutrients . Microencapsulated fat powder is used in milk powder, convenience food, flour products and beverages. [0003] At present, in order to supplement the nutrition needed by livestock, nutrients such as oil and fat are often added during the processing of the feed to increase the funct...

AI Technical Summary

Problems solved by technology

However, because nutrients such as oils and fats are insoluble in water, the absorption effect of livestock is poor in the actual application process, and oils and fats, especially unsaturated fats, are easily oxidized, thereby shortening the shelf life of feed products. Therefore, In the prior art, microcapsule fat powder is prepared by microcapsule technology and added to feed, so that livestock can avoid the defects of poor absorption effect and shortened shelf life of feed products

[0004] However, in the existing microcapsule fat powder products, flocculation is prone to occur when the wall material is wrapped, and there are defects of low embedding rate, uneven particle size, and poor bioavailability stability

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