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Camellia oil micro capsule, and its preparing method and use

A camellia oil and microcapsule technology, applied in the application, edible oil/fat, food science and other directions, can solve the problems of affecting the shelf life, rancidity, etc., and achieve the effects of prolonging the storage time, good fluidity, and simple and feasible process

Inactive Publication Date: 2005-12-21
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the double bonds of unsaturated fatty acids in refined camellia oil are more likely to be oxidized by oxygen in the air, causing rancidity and affecting the shelf life
As a healthy edible oil rich in unsaturated fatty acids, the best way to eat camellia oil is to avoid high-temperature cooking and drink it directly, but due to habits and taste, this way is generally not acceptable to consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Get β-cyclodextrin 90g, maltodextrin 190g, modified starch 14g, monoglyceride and sucrose fatty acid ester compound emulsifier 6g, camellia oil 65g, water 635g.

[0017] Preparation method: Put 90g of β-cyclodextrin and 500g of water into container A, heat to 90°C, stir continuously to dissolve until the solution becomes transparent, then add 190g of maltodextrin and continue stirring, stop heating after it is completely dissolved , naturally cooled to 60 ° C, A solution was obtained. Take another container B, add 14g of modified starch, 6g of monoglyceride + sucrose fatty acid ester compound emulsifier, 135g of water, heat to 60°C, stir evenly, then add 65g of camellia oil, stir evenly, as the core material, this is B solution. Use a shearing machine to shear solution A at 3000 rpm, and at the same time slowly add solution b. After adding solution B, shear at 6000 rpm for 5 minutes to obtain solution C. Use high-pressure homogenization equipment to homogenize the abo...

Embodiment 2

[0025] Take β-cyclodextrin 75g, maltodextrin 160g, modified starch 9g, monoglyceride and sucrose fatty acid ester composite emulsifier 3g, camellia oil 53g, water 700g.

[0026] Preparation method: Put 75g of β-cyclodextrin and 500g of water into container A, heat to 80°C, stir continuously to dissolve, then add 160g of maltodextrin and continue stirring, stop heating after completely dissolving, and cool naturally to 50°C °C, A solution was obtained. Take another container B, add 9g of modified starch, 3g of monoglyceride and sucrose fatty acid ester compound emulsifier, 200g of water, heat to 60°C, stir evenly, after the temperature drops to room temperature, add 53g camellia oil, stir evenly, this is B solution. Use a shearing machine to shear the solution A at 4000 rpm, and slowly add the solution b at the same time. After adding the solution B, shear it at 8000 rpm for 3 minutes to obtain the mixed solution C. Use high-pressure homogenization equipment to homogenize the...

Embodiment 3

[0028] Get 58g of β-cyclodextrin, 130g of maltodextrin, 9g of modified starch, 3g of monoglyceride and sucrose fatty acid ester composite emulsifier, 40g of camellia oil, and 660g of water.

[0029] Preparation method: Put 58g of β-cyclodextrin and 500g of water into container A, heat to 85°C, stir continuously to dissolve, then add 130g of maltodextrin and continue stirring, stop heating after completely dissolving, and cool naturally to 40 °C, A solution was obtained. Take another container B, add 9g of modified starch, 3g of monoglyceride and sucrose fatty acid ester compound emulsifier, 160g of water, heat to 70°C, stir evenly, then add 40g of camellia oil, stir evenly, as the core material, this is B solution. Use a shearing machine to shear solution A at 4000 rpm, and at the same time slowly add solution b. After adding solution B, shear at 7000 rpm for 4 minutes to obtain mixed solution C. Use high-pressure homogenization equipment to homogenize the above C solution t...

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PUM

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Abstract

The present invention discloses a camellia oil microcapsule, its preparation method and application. Said camellia oil microcapsule (by 1000g prescription raw material) contains 20-90g of beta-cyclodextrin, 130-244g of malt dextrin, 6-14g of modified starch, 2-6g of monoglyceride and sucrose fatty ester compound emulsifying agent, 40-90g of camellia oil and the rest is water. Said camellia oil microcapsule can be used as general food, health-care food, medicine, food additive and feed additive. Besides, said invention also provides the concrete steps of its preparation method.

Description

technical field [0001] The invention relates to a camellia oil microcapsule, a preparation method and application thereof. Background technique [0002] Camellia oil (also known as camellia oil, camellia oil, Camellia oil) is a kind of woody edible vegetable oil obtained by pressing the mature nuts of Camellia and Camellia plants, which are special products in my country. It contains monounsaturated fatty acid oleic acid More than 80%, rich in essential polyunsaturated fatty acids such as linoleic acid and linolenic acid. The composition of fatty acids is similar to that of olive oil. It is also a high-quality edible oil like olive oil. It is known as oriental olive oil. In addition, camellia oil contains trace active ingredients such as camellia glycosides, camellia saponins, and tea polyphenols, which are lacking in olive oil. It also contains vitamin E and various trace elements. Contains erucic acid. Regular consumption of camellia oil has nutritional and health effects...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23L29/212A23L29/30A23L33/115
Inventor 沈立荣来鸽飞
Owner ZHEJIANG UNIV
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