High temperature, acid, salt and freeze resistant edible microcapsules, methods of making and applications thereof

Abstract

The application relates to the field of microcapsules, in particular to edible microcapsules with high temperature resistance, acid resistance, salt resistance and frost resistance, a preparation method and application thereof. The preparation method of the edible microcapsules comprises the following steps: respectively preparing a sodium alginate solution and a modifier solution; the modifier at least comprises one of glutamic acid, theanine, lysine or glycine; uniformly mixing the sodium alginate solution and the modifier solution according to a mass ratio of 4:1 to obtain a sodium alginate composite solution; processing food into a slurry, a paste or a granular state, adding a calcium ion source into the food, and uniformly mixing to obtain a core material; dripping the slurry or paste core material into a 1.5% sodium alginate solution through a dripping mold, continuously stirring for 7-10 min, then draining the prepared microcapsules and rinsing the surface residual glue with clean water; screening the microcapsules, controlling the diameter of the microcapsules in a preset range, and obtaining the edible microcapsules with high temperature resistance, acid resistance, salt resistance and frost resistance.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of edible microcapsule preparation, in particular to a high-temperature-resistant, acid-resistant, salt-resistant and freeze-resistant edible microcapsule, a preparation method and application thereof. BACKGROUND

[0002] Sodium alginate is a natural anionic linear polysaccharide, which is a binary copolymer connected by (1→4) bond of β-D-mannuronic acid (β-D-mannuronic, M) and α-L-guluronic acid (α-L-guluronic, G), and is soluble in water. It is often used as a food emulsifier, thickening agent, stabilizer, etc. Sodium alginate can form a gel under conditions containing calcium ions, and the gel has mild conditions and good film-forming properties.

[0003] However, the single sodium alginate gel has high porosity and low mechanical strength, resulting in low environmental tolerance of the microcapsule coated with sodium alginate, which limits the application of the microcapsule in subsequent food processing. At present, there are few researches and patents on the high-temperature-resistant, acid-resistant, salt-resistant and freeze-resistant edible microcapsule coated with sodium alginate system, and there are few edible microcapsule products on the market for embedding common food materials. CN 115944077 A discloses a high-temperature-resistant modified sodium alginate film and a preparation method, and a popping ball and a preparation method, comprising the following steps: S41, preparation of the modified sodium alginate film: ① uniformly mix the weighed sodium alginate and sweet potato leaf extract according to the formula, the addition ratio of sodium alginate is 100 parts, and the addition ratio of sweet potato leaf extract is 3 parts, and the gel is prepared with 58℃ warm water; ② the prepared gel is degassed and cooled by ultrasonic homogenization. S42, preparation of the popping ball core material: ① select oat with good state and full granules, and wash clean; ② mix a certain amount of calcium chloride uniformly; ③ evenly coat the washed oat grains with the above mixed calcium powder. S43, production of the popping ball: ① control the stirring speed of the modified sodium alginate gel, and uniformly disperse the oat grains coated with powder in the gel, so that the oat grains are uniformly coated with the gel during movement in the gel, the forming time is 15 min, the formed oat popping ball has complete shape and stable state, and the diameter of the formed ball is 8 mm; ② wash off the excess gel on the surface of the formed ball, and pick out the balls with unqualified size or adhered together. S44, performance detection of the modified sodium alginate film, including detection of popping intensity, detection of high-temperature-resistant performance, and detection of stability in a milk system. ① the popping intensity is 1000 g measured by a texture analyzer; ② the popping ball still has strong popping feeling after being kept at 121℃ high temperature for 15 min without breaking; ③ the popping ball still has good product quality after being soaked in milk for 14 days. However, the present application found that the popping ball (edible microcapsule) prepared by the method has to be improved in high-temperature-resistant, acid-resistant, salt-resistant and freeze-resistant performance, which is not conducive to its application in the food field. SUMMARY

[0004] TECHNICAL PROBLEM

[0005] The application provides a preparation method of edible microcapsules, which have the properties of high temperature resistance, acid resistance, salt resistance and freeze resistance. The edible microcapsules can maintain sufficient hardness after being immersed in hot water after being frozen in a refrigerator at -18℃ for 48 hours, being sterilized at 121℃ for 30 minutes in salt water with a salt content of 1% and a pH of 4.0.

[0006] TECHNICAL SCHEME

[0007] In one aspect, the application provides a preparation method of edible microcapsules with the properties of high temperature resistance, acid resistance, salt resistance and freeze resistance, which comprises the following steps:

[0008] (1) Prepare a sodium alginate solution with a mass fraction of 1.5% and a modified agent solution with a mass fraction of 1.5%, wherein the modified agent comprises at least one of glutamic acid, theanine, lysine or glycine; mix the sodium alginate solution and the modified agent solution uniformly at a mass ratio of 4:1 to obtain a sodium alginate composite solution;

[0009] (2) Prepare a core material: process food into a slurry, a paste or a granular form, and add a calcium ion source to the food, and mix uniformly to obtain the core material;

[0010] (3) Prepare the microcapsules according to one of the following methods:

[0011] Drop the slurry or paste core material into the sodium alginate solution with a mass fraction of 1.5% through a dripping mold, continuously stir for 7-10 minutes, then drain the prepared microcapsules and rinse the surface residual glue with clean water; or uniformly disperse the granular core material into the sodium alginate solution with a mass fraction of 1.5%, continuously stir for 7-10 minutes, then drain the prepared microcapsules and rinse the surface residual glue with clean water;

[0012] (4) Screen the microcapsules to control the diameter of the microcapsules within a preset range to obtain edible microcapsules with the properties of high temperature resistance, acid resistance, salt resistance and freeze resistance.

[0013] In some embodiments, the modified agent further comprises at least one of corn peptide, rice peptide, rice bran peptide, wheat peptide, pea peptide, mung bean peptide, soybean peptide, collagen peptide, carboxymethyl cellulose, pectin, konjac gum, guar gum, gum arabic, agar, carrageenan, corn starch, mung bean starch, sweet potato starch, potato starch, cassava starch, acetylated distarch phosphate (modified corn starch) and hydroxypropyl distarch phosphate (modified cassava starch).

[0014] In some embodiments, the modifier is a combination of theanine, rice bran peptide and acetylated distarch phosphate, and the three modifiers are added in a mass ratio of 1:1:1, and heated and stirred to fully dissolve the three modifiers when preparing the modifier solution.

[0015] In some embodiments, the heating temperature when preparing the modifier solution is 80℃.

[0016] In some embodiments, the food material in step (2) comprises fruits, cereals, vegetables, dairy products and taro.

[0017] In some embodiments, step (2) is performed according to one of the following methods: ① separately prepare a 3% carboxymethyl cellulose solution and a 9% calcium chloride solution; mix the mango pulp, the carboxymethyl cellulose solution and the calcium chloride solution in a mass ratio of 1:1:1 to obtain the core material; or, ② prepare a 10.5% calcium chloride solution; steam the taro pieces until cooked; mix the cooked taro pieces with the calcium chloride solution in a mass ratio of 5:2 to obtain the core material; or, ③ mix the cheese and calcium chloride in a mass ratio of 7:3 and stir until uniform; use a pill-making machine to make cheese particles to obtain the core material; or, ④ select black rice with good condition and full grains, clean and steam in a steamer until 80% cooked, then cool; mix the cooled black rice with calcium chloride powder in a mass ratio of 7:3 to evenly coat the cooked black rice grains with calcium chloride to obtain black rice particles, i.e. the core material.

[0018] In some embodiments, the diameter of the dripping mold in step (3) is 6-7 mm.

[0019] In another aspect, the application provides the high-temperature-resistant, acid-resistant, salt-resistant and freeze-resistant edible microcapsules prepared by the method described above.

[0020] In another aspect, the application provides the high-temperature-resistant, acid-resistant, salt-resistant and freeze-resistant edible microcapsules prepared by the method described above.

[0021] Advantages:

[0022] (1) The application is based on the molecular space advantage, and provides a preparation method of improved sodium alginate film which is resistant to high temperature, acid, salt and freezing, and is applied to the embedding of common food materials such as fruit juice, fruit paste, grains and cheese. The raw materials of the improved sodium alginate film include sodium alginate and an improver containing a specific amino acid (one of glutamic acid, theanine, lysine or glycine). The preparation method is physical blending, that is, 1.5% (w / w) sodium alginate solution and 1.5% (w / w) improver solution are uniformly mixed in a mass ratio of 4:1 to obtain an improved sodium alginate composite solution, and then combined with calcium ions released from the core material to form an improved sodium alginate composite film on the surface of the core material. The improved sodium alginate composite film in the application can be used for and is not limited to the embedding of common food materials such as fruit juice, fruit paste, cheese and grains as core materials, and can maintain good mechanical strength in subsequent high osmotic pressure, low pH, high temperature sterilization and low temperature freezing environment resistance tests. The improved sodium alginate composite film prepared by the application has a wide range of applications, can improve the quality of microcapsules in many aspects, expand the application field of microcapsules, has a simple preparation process, few equipment, low cost and meets the simple operability in the production practice process.

[0023] (2) The application research finds that the mechanical strength (hardness) of the edible microcapsule, the barrier property to the core material and the environmental resistance mainly depend on the performance of the improver itself and the compatibility of the improver and sodium alginate. A large number of improvers are screened in the application research, and it is determined that the specific amino acid (one of glutamic acid, theanine, lysine or glycine) is the key component of the improver; and finally the high temperature resistance, acid resistance, salt resistance and freezing resistance of the edible microcapsule are realized, and the embedding application of common food materials such as fruit juice, fruit paste, cheese and grains is successfully realized.

[0024] (3) The application uses the improved sodium alginate film to prepare edible microcapsules, so that the environmental resistance of the edible microcapsules is significantly increased, and the edible microcapsules are not only suitable for high osmotic pressure and low pH liquid environment, but also maintain excellent mechanical strength under the conditions of 121 DEG C high temperature sterilization and-18 DEG C low temperature freezing, so that the application field of the microcapsules is expanded. In the chewing process after the embedding of common food materials such as fruit juice, fruit paste, grains and the like, a strong explosion is provided, and a unique and surprising taste is brought;

[0025] (4) The improver used in the application is safe, natural, cheap and easy to obtain, and the preparation process of the improved sodium alginate film is safe, green, simple, has few equipment, low cost and strong operability, meets the natural and pure and non-irritating demand of consumers, and also meets the simple operability in the production practice process. DETAILED DESCRIPTION

[0026] The above content of the present application will be further explained in detail by the following specific embodiments, but it should not be understood that the above subject matter of the present application is limited to the following examples. Any technology realized based on the above content of the present application falls within the scope of the present application, and the following examples are completed by using conventional prior art unless otherwise specified.

[0027] Performance test:

[0028] Test of high temperature, acid and salt resistance: The microcapsule product was placed in brine with 1% salt addition and pH 4.0 for sterilization treatment at 121°C for 30 min, and then the hardness (mechanical strength) of the microcapsule product after high-temperature sterilization in brine with 1% salt addition and pH 4.0 was tested by using a texture analyzer;

[0029] Test of freeze resistance: The microcapsule product after high-temperature sterilization (placed in brine with 1% salt addition and pH 4.0 for sterilization treatment at 121°C for 30 min) was placed in a refrigerator at -18°C for 48 hours, then taken out and soaked in hot water for rewarming, and then the hardness (mechanical strength) of the microcapsule product was tested by using a texture analyzer.

[0030] Example 1

[0031] (1) Prepare a 1.5% (w / w) sodium alginate solution;

[0032] (2) Select several different common food materials to prepare core materials:

[0033] ① Prepare 3% (w / w) carboxymethyl cellulose (CMC) solution and 9% (w / w) calcium chloride solution respectively; mix mango pulp, CMC solution and calcium chloride solution in a mass ratio of 1:1:1 to obtain pretreated mango pulp;

[0034] ② Prepare 10.5% (w / w) calcium chloride solution; cut taro into pieces and steam it; according to the mass ratio of steamed taro to calcium chloride solution of 5:2, add the steamed taro into the calcium chloride solution and beat it into taro paste;

[0035] ③ According to the mass ratio of cheese to calcium chloride of 7:3, mix and beat the cheese and calcium chloride uniformly; use a pill-making machine to make the cheese into small balls with a diameter of 5 mm, i.e. cheese particles are obtained;

[0036] ④ Select black rice with good condition and full particles, wash it clean, and place it in a steamer to steam to 80% maturity, then take it out and cool it; according to the mass ratio of cooled black rice to calcium chloride powder of 7:3, mix the cooled black rice and calcium chloride powder to make the steamed black rice particles evenly coated with calcium chloride, and black rice particles are obtained;

[0037] (3) Prepare microcapsules:

[0038] ① Respectively, the pretreated mango pulp and taro paste were poured into the dripping mold with a pore size of 6-7mm, and 1.5%(w / w) sodium alginate solution was dripped into the dripping mold. After continuous stirring for 7-10min, the prepared microcapsules were drained and the surface residual glue was washed with clean water;

[0039] ② Respectively, the cheese particles and black rice particles were uniformly dispersed into 1.5%(w / w) sodium alginate solution, and after continuous stirring for 7-10min, the prepared microcapsules were drained and the surface residual glue was washed with clean water;

[0040] (4) The microcapsules were sieved to remove unqualified or adhered together capsule beads, so that the diameter of the microcapsules was controlled at 6-7mm, and the microcapsule product was obtained.

[0041] Examples 2-5

[0042] (1) 1.5%(w / w) sodium alginate solution and 1.5%(w / w) modifier solution were respectively prepared, and the modifier was one of glutamic acid, theanine, lysine and glycine; the sodium alginate solution and the modifier solution were mixed uniformly according to a mass ratio of 4:1 to obtain a sodium alginate two-component composite solution;

[0043] Referring to steps (2) to (4) in Example 1, the only difference is that the 1.5%(w / w) sodium alginate solution is replaced by the sodium alginate two-component composite solution prepared in step (1).

[0044] Examples 6-27

[0045] (1) 1.5%(w / w) sodium alginate solution and 1.5%(w / w) modifier solution were respectively prepared, and the modifier was one of glutamic acid, theanine, lysine and glycine; the sodium alginate solution and the modifier solution were mixed uniformly according to a mass ratio of 4:1 to obtain a sodium alginate two-component composite solution;

[0046] Referring to steps (2) to (4) in Example 1, the only difference is that the 1.5% (w / w) sodium alginate solution is replaced by the sodium alginate three-component complex solution prepared in step (1).

[0047] Examples 28-30

[0048] (1) Prepare a 1.5% (w / w) sodium alginate solution and a 1.5% (w / w) modifier solution, respectively, the modifier being konjac gum combined with one of glutamic acid, lysine or glycine, two kinds of modifiers are added according to the mass ratio of 1:1, the sodium alginate solution and the modifier solution are mixed uniformly according to the mass ratio of 4:1, to obtain a sodium alginate three-component complex solution;

[0049] Referring to steps (2) to (4) in Example 1, the only difference is that the 1.5% (w / w) sodium alginate solution is replaced by the sodium alginate three-component complex solution prepared in step (1).

[0050] Examples 31-33

[0051] (1) Prepare a 1.5% (w / w) sodium alginate solution and a 1.5% (w / w) modifier solution, respectively, the modifier being konjac gum combined with one of glutamic acid, lysine or glycine, two kinds of modifiers are added according to the mass ratio of 1:1, the sodium alginate solution and the modifier solution are mixed uniformly according to the mass ratio of 4:1, to obtain a sodium alginate three-component complex solution;

[0052] Referring to steps (2) to (4) in Example 1, the only difference is that the 1.5% (w / w) sodium alginate solution is replaced by the sodium alginate three-component complex solution prepared in step (1).

[0053] Examples 34-36

[0054] (1) Prepare a 1.5% (w / w) sodium alginate solution and a 1.5% (w / w) modifier solution, respectively, the modifier being acetylated distarch phosphate combined with one of glutamic acid, lysine or glycine, two kinds of modifiers are added according to the mass ratio of 1:1, the water temperature used for preparation is 80℃, and stirring is used to fully dissolve, the sodium alginate solution and the modifier solution are mixed uniformly according to the mass ratio of 4:1, to obtain a sodium alginate three-component complex solution;

[0055] Referring to steps (2) to (4) in Example 1, the only difference is that the 1.5% (w / w) sodium alginate solution is replaced by the sodium alginate three-component complex solution prepared in step (1).

[0056] Example 37

[0057] (1) 1.5% (w / w) sodium alginate solution and 1.5% (w / w) of the modifier solution were prepared respectively, the modifier was the compound of theanine, rice bran peptide and konjac gum, three kinds of modifiers were added according to the mass ratio of 1:1:1, the water used for preparation was 80℃, stirring to make it fully dissolved, the sodium alginate solution and the modifier solution were mixed uniformly according to the mass ratio of 4:1, to obtain the sodium alginate four-component composite solution;

[0058] Referring to steps (2) to step (4) in example 1, the only difference is that the 1.5% (w / w) sodium alginate solution is replaced by the sodium alginate four-component composite solution prepared in step (1).

[0059] Example 38

[0060] (1) 1.5% (w / w) sodium alginate solution and 1.5% (w / w) of the modifier solution were prepared respectively, the modifier was the compound of theanine, rice bran peptide and acetylated distarch phosphate, three kinds of modifiers were added according to the mass ratio of 1:1:1, the water used for preparation was 80℃, stirring to make it fully dissolved, the sodium alginate solution and the modifier solution were mixed uniformly according to the mass ratio of 4:1, to obtain the sodium alginate four-component composite solution;

[0061] Referring to steps (2) to step (4) in example 1, the only difference is that the 1.5% (w / w) sodium alginate solution is replaced by the sodium alginate four-component composite solution prepared in step (1).

[0062] Example 39

[0063] (1) 1.5% (w / w) sodium alginate solution and 1.5% (w / w) of the modifier solution were prepared respectively, the modifier was the compound of theanine, konjac gum and acetylated distarch phosphate, three kinds of modifiers were added according to the mass ratio of 1:1:1, the water used for preparation was 80℃, stirring to make it fully dissolved, the sodium alginate solution and the modifier solution were mixed uniformly according to the mass ratio of 4:1, to obtain the sodium alginate four-component composite solution;

[0064] Referring to steps (2) to step (4) in example 1, the only difference is that the 1.5% (w / w) sodium alginate solution is replaced by the sodium alginate four-component composite solution prepared in step (1).

[0065] Example 40

[0066] (1) 1.5% (w / w) sodium alginate solution and 1.5% (w / w) modifier solution were prepared respectively, the modifier was a compound of theanine, rice bran peptide, konjac gum and acetylated distarch phosphate, the four modifiers were added according to the mass ratio of 1:1:1:1, the water used for preparation was 80℃, stirring was used to make it fully dissolved, the sodium alginate solution and the modifier solution were mixed uniformly according to the mass ratio of 4:1, and a sodium alginate five-component composite solution was obtained;

[0067] Referring to steps (2) to step (4) in Example 1, the only difference is that the 1.5% (w / w) sodium alginate solution is replaced by the sodium alginate five-component composite solution prepared in step (1).

[0068] Comparative Example 1

[0069] According to the method of Example 4 of CN 115944077 A, the only difference is that the core material is replaced by mango pulp, taro paste, cheese particles and black rice particles respectively; the specific method is as follows:

[0070] S41, preparation of modified sodium alginate film:

[0071] ① The weighed sodium alginate and sweet potato leaf extract according to the formula were mixed uniformly, the addition ratio of sodium alginate was 100 parts, and the addition ratio of sweet potato leaf extract was 3 parts, and the gel was hydrated with 58℃ warm water;

[0072] ② The hydrated gel was homogenized and degassed by ultrasonic wave, and then cooled.

[0073] S42, several different common food materials were selected to prepare the core material of the explosive pearl:

[0074] ① 3% (w / w) carboxymethyl cellulose (CMC) solution and 9% (w / w) calcium chloride solution were prepared respectively; the mango pulp, CMC solution and calcium chloride solution were mixed uniformly according to the mass ratio of 1:1:1, and a pretreated mango pulp was obtained;

[0075] ② 10.5% (w / w) calcium chloride solution was prepared; taro was cut into pieces and steamed; according to the mass ratio of steamed taro to calcium chloride solution of 5:2, the steamed taro was added to the calcium chloride solution and beaten into taro paste;

[0076] ③ According to the mass ratio of cheese to calcium chloride of 7:3, the cheese and calcium chloride were mixed and stirred uniformly; the cheese was made into small balls with a diameter of 5mm by a pill making machine, and cheese particles were obtained;

[0077] ④ Select black rice with good condition and full particles, wash clean, and steam in a steamer to 80% maturity, take out and cool; according to the mass ratio of cooled black rice to calcium chloride powder of 7:3, the cooled black rice and calcium chloride powder were mixed uniformly, so that the steamed black rice particles were evenly coated with calcium chloride, and black rice particles were obtained;

[0078] S43, the production of the exploding bead:

[0079] ① Control the stirring speed of the improved sodium alginate colloid, disperse the exploding bead core material uniformly in the colloid, and make the exploding bead core material uniformly coated with the colloid during movement in the colloid. The forming time is 15 min, the shape of the formed bead is complete, the state is stable, and the diameter of the formed bead is 8 mm;

[0080] ② Wash off the excess colloid on the surface of the formed bead, pick off the beads that are not qualified in size or are stuck together, and obtain the microcapsule product.

[0081] Table 1-1 Hardness (g) of microcapsules prepared by adding one kind of modifier and placed in brine with 1% salt addition and pH 4.0 after high-temperature sterilization

[0082]

[0083]

[0084] Table 1-2 Hardness (g) of microcapsules prepared by adding two kinds of modifiers (one of which is theanine) and placed in brine with 1% salt addition and pH 4.0 after high-temperature sterilization

[0085]

[0086]

[0087] Table 1-3 Hardness (g) of microcapsules prepared by adding two kinds of modifiers (one of which is rice bran peptide) and placed in brine with 1% salt addition and pH 4.0 after high-temperature sterilization

[0088]

[0089] Table 1-4 Hardness (g) of microcapsules prepared by adding two kinds of modifiers (one of which is konjac gum) and placed in brine with 1% salt addition and pH 4.0 after high-temperature sterilization

[0090]

[0091] Table 1-5 Hardness (g) of microcapsules prepared by adding two kinds of modifiers (one of which is acetylated distarch phosphate) and placed in brine with 1% salt addition and pH 4.0 after high-temperature sterilization

[0092]

[0093] Table 1-6 Hardness (g) of microcapsules prepared by adding three to four kinds of modifiers and placed in brine with 1% salt addition and pH 4.0 after high-temperature sterilization

[0094]

[0095]

[0096] Hardness (g) of microcapsules prepared with 1 additive after high temperature sterilization and re-freezing and thawing

[0097]

[0098] Hardness (g) of microcapsules prepared with 2 additives (one of which is theanine) after high temperature sterilization and re-freezing and thawing

[0099]

[0100]

[0101] Hardness (g) of microcapsules prepared with 2 additives (one of which is rice bran peptide) after high temperature sterilization and re-freezing and thawing

[0102]

[0103] Hardness (g) of microcapsules prepared with 2 additives (one of which is konjac gum) after high temperature sterilization and re-freezing and thawing

[0104]

[0105] Hardness (g) of microcapsules prepared with 2 additives (one of which is acetylated distarch phosphate) after high temperature sterilization and re-freezing and thawing

[0106]

[0107] Hardness (g) of microcapsules prepared with 3 to 4 additives after high temperature sterilization and re-freezing and thawing

[0108]

[0109] Tables 1-1 to 1-6 are the results of high temperature, acid and salt resistance performance tests of microcapsule products prepared according to the method of Example 140. Tables 2-1 to 2-6 are the results of anti-freezing performance tests of microcapsule products prepared according to the method of Example 140 after high temperature sterilization in salt and acid environments.

[0110] Compared, it can be seen that the edible microcapsule prepared by the application has good high-temperature resistance, acid resistance, salt resistance and anti-freezing performance, can be used as a food raw material, is not limited by high-temperature, acid, salt or low-temperature food processing conditions, can be applied to various food systems, has a long shelf life and has a very wide application prospect.

[0111] It can be seen from Comparative Example 2-40 and Comparative Example 1 that the hardness of the microcapsule product prepared in Comparative Example 1 is much lower than that of Example 2-40 after sterilization treatment at 121 DEG C for 30 min in salt water with a salt addition amount of 1% and a pH of 4.0; the hardness of the microcapsule product prepared in Comparative Example 1 is much lower than that of Example 2-40 after being placed in a refrigerator at-18 DEG C for 48 hours after sterilization treatment at 121 DEG C for 30 min in salt water with a salt addition amount of 1% and a pH of 4.0 and then soaked in hot water for temperature recovery.

[0112] The above provided examples are not used to limit the scope covered by the application, and the described steps are not used to limit the execution order. Those skilled in the art make obvious improvements to the application in combination with the existing common knowledge, which also falls within the protection scope defined by the claims of the application.

Claims

1. A method for preparing high temperature, acid, salt and freeze resistant edible microcapsules, characterized by, Comprising the following steps: (1) respectively prepare a 1.5% sodium alginate solution and a 1.5% modifier solution; the modifier at least includes one of glutamic acid, theanine, lysine or glycine; Mix the sodium alginate solution and the modifier solution uniformly according to a mass ratio of 4:1 to obtain a sodium alginate composite solution; the modifier further includes at least one of corn peptide, rice peptide, rice bran peptide, wheat peptide, pea peptide, mung bean peptide, soybean peptide, collagen peptide, carboxymethyl cellulose, pectin, konjac gum, guar gum, gum arabic, agar, carrageenan, corn starch, mung bean starch, sweet potato starch, potato starch, cassava starch, acetylated distarch phosphate and hydroxypropyl distarch phosphate; (2) Prepare the core material: process the food material into a slurry, paste or granules, and add a calcium ion source to the food material, mix well to obtain the core material; the food material includes fruits, grains, vegetables, dairy products and taro; (3) Prepare the microcapsule according to one of the following methods: Drop the slurry or paste core material into the sodium alginate composite solution prepared in step (1) through a drop casting mold, continuously stir for 7-10 min, then drain the prepared microcapsule and rinse the surface with water; the drop casting mold has a pore size of 6-7 mm; Or, Disperse the granular core material uniformly into the sodium alginate composite solution prepared in step (1), continuously stir for 7-10 min, then drain the prepared microcapsule and rinse the surface with water; (4) Screen the microcapsule to control the diameter of the microcapsule within a predetermined range, and obtain a high-temperature-resistant, acid-resistant, salt-resistant and freeze-resistant edible microcapsule.

2. The method of claim 1, wherein, The modifier is a combination of theanine, rice bran peptide and acetylated distarch phosphate, and the three modifiers are added according to a mass ratio of 1:1:

1. When preparing the modifier solution, heat and stir to fully dissolve the three modifiers.

3. The method of claim 2, wherein, The heating temperature when preparing the modifier solution is 80°C.

4. The method of claim 1, wherein, Step (2) according to one of the following methods: ① Respectively prepare a 3% carboxymethyl cellulose solution and a 9% calcium chloride solution; mix the mango pulp, carboxymethyl cellulose solution and calcium chloride solution uniformly according to a mass ratio of 1:1:1 to obtain the core material; Or, ② Prepare a 10.5% calcium chloride solution; Cut the taro into pieces and steam it; according to a mass ratio of 5:2 of the steamed taro and the calcium chloride solution, add the steamed taro into the calcium chloride solution and beat it into taro paste to obtain the core material; Or, ③ According to a mass ratio of 7:3 of cheese and calcium chloride, mix and beat the cheese and calcium chloride uniformly; use a pill making machine to make cheese particles to obtain the core material; Or, ④ Select black rice with good condition and full particles, wash clean, steam in a steamer to 80% maturity, take out and cool; according to a mass ratio of 7:3 of the cooled black rice and calcium chloride powder, mix the cooled black rice and calcium chloride powder uniformly to make the steamed black rice particles evenly coated with calcium chloride to obtain black rice particles, i.e. the core material.

5. The high-temperature-resistant, acid-resistant, salt-resistant and freeze-resistant edible microcapsule prepared by the method of any one of claims 1-4.

6. The edible microcapsule of claim 5, wherein, Maintains good mechanical strength in high osmotic pressure, low pH, high temperature sterilization and low temperature freezing environment tolerance test.

7. The use of the high-temperature-resistant, acid-resistant, salt-resistant and freeze-resistant edible microcapsules of claim 5 as raw materials in the field of food.

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