Method for preparing flour nutrition intensifying Vitamin A microcapsule

A nutritional enhancer and vitamin technology, applied in food preparation, dough processing, active ingredients of hydroxyl compounds, etc., can solve problems such as nutritional deficiencies and nutritional imbalances

Inactive Publication Date: 2007-05-23
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still problems in residents' nutrition and health that cannot be ignored, and they still face the dual challenges of nutritional deficiency and nutritional imbalance

Method used

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  • Method for preparing flour nutrition intensifying Vitamin A microcapsule
  • Method for preparing flour nutrition intensifying Vitamin A microcapsule
  • Method for preparing flour nutrition intensifying Vitamin A microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The amount of octenyl succinic acid starch ester HI-CAP100 is 40-80g, soak in 400ml hot water at 40-50°C for 1-5 hours, stir at 200-400 rpm until completely dissolved, and configure to a concentration of 10% ~20% (W / V) wall material solution. Add 10-35g of vitamin A oil (loading capacity is about 20%-30%) in a fluid form under stirring, disperse at high speed (5000-20000r / m, 1-2min), and homogenize twice under high pressure, the first homogenization pressure is 10-40MPa, the second homogeneous pressure is 10-40MPa, forming O / W emulsion.

[0029] The air inlet temperature is 170-220° C., the air outlet temperature is 70-100° C., and the vibration frequency of the centrifugal atomizer is 20-40 Hz for centrifugal spray granulation to obtain powdered vitamin A microcapsule flour nutrition enhancer.

[0030] The vitamin A microencapsulated flour nutrition fortifier is mixed with the flour at a ratio of 2 mg / kg vitamin A amount to obtain vitamin A nutrition fortified flour. ...

Embodiment 2

[0032] The amount of octenyl succinic acid starch ester HI-CAP100 is 120-160g, soaked in 400ml hot water at 60-70°C for 1-5 hours, stirred at 200-400 rpm until completely dissolved, and configured to a concentration of 30%-40 % (W / V) wall material solution. Then add 50-100g of vitamin A oil (loading capacity is about 30%-40%) in a flowing state under stirring, high-speed dispersion (5000-20000r / m, 1-2min), high-pressure homogenization twice, the first homogenization pressure is 10-40MPa, the second homogeneous pressure is 10-40MPa, forming O / W emulsion.

[0033] The air inlet temperature is 160-210° C., the air outlet temperature is 60-90° C., and the vibration frequency of the centrifugal atomizer is 20-40 Hz for centrifugal spray granulation to obtain powdered vitamin A microcapsule flour nutrition enhancer.

[0034]The vitamin A microcapsule flour nutrition fortifier is mixed with the flour at a ratio of 2 mg / kg vitamin A amount to obtain vitamin A nutrition fortified flou...

Embodiment 3

[0036] The amount of octenyl succinic acid starch ester HI-CAP100 is 160-200g, soaked in 400ml of 70-90°C for 1-5 hours, stirred at 200-400 rpm until completely dissolved and configured to a concentration of 40%-50% ( W / V) wall material solution. Then add 100-200g of vitamin A oil (loading capacity is about 40%-50%) in a flowing state under stirring, high-speed dispersion (5000-20000r / m, 1-2min), high-pressure homogenization twice, the first homogenization pressure is 10-40MPa, the second homogeneous pressure is 10-40MPa, forming O / W emulsion.

[0037] The air inlet temperature is 150-200° C., the air outlet temperature is 60-80° C., and the vibration frequency of the centrifugal atomizer is 20-40 Hz for centrifugal spray granulation to obtain powdered vitamin A microcapsule flour nutrition enhancer.

[0038] The vitamin A microcapsule flour nutrition fortifier is mixed with the flour at a ratio of 2 mg / kg vitamin A amount to obtain vitamin A nutrition fortified flour.

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Abstract

The invention relates to a method for preparing vitamin A microcapsule flour nourishment reinforcer, wherein it uses vitamin A oil as corn, uses HI-CAP100 as wall material, uses O/W high-pressure to emulsify and eccentric atomization technique, to prepare the microcapsule with stable property and flow property. The efficiency of said microcapsule is 99.06%, the yield is 97.81%; with high-pressure liquid test, the vitamin A content is higher than 3.5*105IU/g, the average particle diameter is 85.6 mum; and its bulk specific gravity is not significant different from the bulk specific gravity of flour (P>0.05, stop angle (phi)<=30degree).

Description

technical field [0001] The invention discloses a preparation method of a vitamin A microcapsule flour nutrition enhancer, which belongs to the technical field of food additives and microcapsule preparation. Background technique [0002] The meaning of vitamin A actually includes those substances that have the same biological activity as vitamin A. It is used in the maintenance of body growth, maintenance of epidermal integrity, bone and embryo development, hematopoiesis, maintenance of normal vision, anti-infection and enhancement of immune function. plays an important role. The results of the 2002 national nutrition survey showed that the dietary and nutritional status of urban and rural residents in my country had improved significantly, and the prevalence of malnutrition and nutritional deficiency continued to decline. However, there are still problems in residents' nutrition and health that cannot be ignored, and they still face the dual challenges of nutritional defici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/14A23L1/303A61K31/07A23L33/155
Inventor 周惠明谢岩黎钱海峰朱科学窦武朱振
Owner JIANGNAN UNIV
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