Method for encapsulating vitamin D3 by using glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles and application of vitamin D3

Abstract

The invention provides a method for packaging vitamin D3 by glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles and application, the method comprises the following steps: S1, respectively dissolving glycosylated ovalbumin, chitosan and tea polyphenol in water to obtain a mixed solution, uniformly stirring the mixed solution, then placing the mixed solution under the condition of 0-4 DEG C for overnight hydration, and filtering to obtain a filtrate; performing uniform stirring again, and performing freeze drying to obtain glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles; and S2, preparing a vitamin D3 ethanol solution, adding the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles obtained in the step S1, then removing the ethanol solution, and performing freeze drying, thereby completing packaging of the vitamin D3 by the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles. According to the method for packaging the vitamin D3 through the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles and the application of the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles in preparation of the olive oil ice cream, the texture and freeze-thaw stability of the ice cream are well improved, and the vitamin D3 is released in intestines and stomach in a targeted mode.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and more particularly to a glass fiber reinforced plastic garbage bin with a chassis and a manufacturing method thereof. Background Art

[0002] Olive oil ice cream is a very popular cold drink at present, which can not only satisfy consumers' appetite but also cool down the body. The aroma of olive oil is more harmonious with ice cream. The grassy aroma of olive oil does not make the ice cream greasy, but gives it a refreshing taste. However, as the temperature rises, the ice cream melts faster, which may cause some inconvenience to consumers. Therefore, how to reduce the melting speed of ice cream and improve the quality and taste of ice cream has become the focus of attention of manufacturers and consumers.

[0003] Freeze-thaw stability of ice cream refers to the tolerance of ice cream to room temperature. However, ice cream is a complex mixed system, so freeze-thaw stability is also affected by many factors. When dispersions or emulsions are frozen and thawed, instabilities such as flocculation and / or creaminess, de-oiling, agglomeration or partial agglomeration are often observed. While solving the freeze-thaw stability problem, we find that more and more multifunctional ice creams are slowly emerging.

[0004] Multifunctional ice cream is about reducing fat without losing mouthfeel, and encapsulating sensitive substances, which helps stabilize the entire system and improves nutritional value. Future trends may focus on using Pickering emulsions to achieve targeted stabilization. Summary of the invention

[0005] The purpose of the present invention is to provide a method for encapsulating vitamin D3 in glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles, and the application of the method in preparing olive oil ice cream, which can improve the texture and freeze-thaw stability of the ice cream and release vitamin D3 in the gastrointestinal tract in a targeted manner.

[0006] In order to achieve these purposes and other advantages according to the present invention, a method for encapsulating vitamin D3 in glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles is provided, comprising the following steps:

[0007] S1, dissolving glycosylated ovalbumin, chitosan and tea polyphenols in water respectively to obtain a mixed solution, stirring the mixed solution evenly and hydrating it at 0-4°C overnight, stirring it evenly again and freeze-drying it to obtain glycosylated ovalbumin-chitosan-tea polyphenols nanoparticles;

[0008] S2. Prepare a vitamin D3 ethanol solution, and add the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles obtained in S1, then remove the ethanol solution, and freeze-dry to complete the encapsulation of vitamin D3 by the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles.

[0009] Furthermore, in the method for encapsulating vitamin D3 using glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles, the mass ratio of glycosylated ovalbumin, chitosan and tea polyphenol added to S1 is 2:1:1.

[0010] Furthermore, in the method for encapsulating vitamin D3 with glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles, after glycosylated ovalbumin, chitosan and tea polyphenols are dissolved in water respectively in S1, the mass ratio concentration of the solute in the mixed solution is 0.04-0.06%.

[0011] Furthermore, in the method for encapsulating vitamin D3 with glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles, the pH of the mixed solution before hydration is 7, and the pH after hydration is adjusted to 3-5 before freeze-drying.

[0012] Furthermore, in the method for encapsulating vitamin D3 using glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles, the concentration of vitamin D3 in the vitamin D3 ethanol solution in S2 is 9 mg / L.

[0013] Furthermore, in the method for encapsulating vitamin D3 with glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles, after the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles obtained in S1 are added to the vitamin D3 ethanol solution in S2, the mass concentration of ethanol does not exceed 2% of the total concentration.

[0014] The present invention also provides application of any of the above methods in preparing olive oil ice cream.

[0015] The present invention also provides a method for preparing olive oil ice cream, wherein the vitamin D3 encapsulated by any of the above methods comprises the following steps:

[0016] S3.1. Dissolve the encapsulated vitamin D3 in S2 in water to obtain a vitamin D3 solution with a mass concentration of 1%, and mix the vitamin D3 solution with olive oil in a mass ratio of 3:7, and stir homogenously at 14000-16000 r / min for 2-5 min to obtain a Pickering emulsion;

[0017] S3.2, placing the Pickering emulsion obtained in S3.1 in a water bath at 80-90° C. for 10-20 min, stirring the Pickering emulsion during the water bath, homogenizing at 15-20 MPa, and finally aging at 4° C. for 12-18 h to obtain an ice cream mixture;

[0018] S3.3, freezing and hardening the ice cream mixture obtained in S3.2 to obtain the olive oil ice cream.

[0019] The beneficial effects of the present invention are:

[0020] 1. The present invention uses a Pickering emulsion stabilized by glycosylated ovalbumin-chitooligosaccharide-tea polyphenols to encapsulate vitamin D3 in an olive oil ice cream recipe, and evaluates the ice cream texture, freeze-thaw stability, targeted release of vitamin D3, and fat replacement.

[0021] 2. The present invention is of great significance for the application of Pickering emulsion in ice cream and the development of multifunctional ice cream products. It is of great significance for improving the quality of ice cream and providing consumers with a healthier, safer and more nutritious ice cream product.

[0022] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a stability analysis comparison diagram of the olive oil emulsion and the olive oil emulsion stabilized by glycosylated ovalbumin-chitooligosaccharide-tea polyphenols in the embodiment of the present invention;

[0024] Figure 2 This is a comparison chart of the hardness of ice creams prepared in Example 4 and Comparative Example 1 in the embodiments of the present invention;

[0025] Figure 3 This is a comparison chart of the freeze-thaw stability of ice creams prepared in Example 4 and Comparative Example 1 in the embodiments of the present invention;

[0026] Figure 4 This is a comparison chart of fatty acid release rates during intestinal digestion of the ice cream emulsions prepared in Example 4 and Comparative Example 1 in the present invention;

[0027] Figure 5 This is a comparison chart of the melting of ice creams prepared in Example 4 and Comparative Example 1 within 2 hours in the embodiments of the present invention;

[0028] Figure 6 This is a comparison chart of the fatty acid composition of ice cream prepared in Example 4 and Comparative Example 1 in the embodiments of the present invention. DETAILED DESCRIPTION

[0029] The present invention is further described in detail below in conjunction with embodiments so that those skilled in the art can implement the invention with reference to the description.

[0030] It should be noted that the experimental methods described in the following embodiments are conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified; in the description of the present invention, the terms "lateral", "longitudinal", "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0031] Example 1

[0032] A method for preparing olive oil ice cream comprises the following steps:

[0033] S1. Dissolve glycosylated ovalbumin, chitosan and tea polyphenols in water to obtain a mixed solution, wherein the mass ratio of glycosylated ovalbumin, chitosan and tea polyphenols is 2:1:1, and the mass ratio concentration of the solute in the mixed solution is 0.04%; after stirring the mixed solution evenly, adjust the pH to 7, and then hydrate it at 0°C overnight, adjust the pH to 3, stir it evenly again, and then freeze-dry it to obtain glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles;

[0034] S2. Prepare a vitamin D3 ethanol solution with a vitamin D3 concentration of 9 mg / L, and add the glycosylated ovalbumin-chitosan-tea polyphenols nanoparticles obtained in S1, the mass concentration of ethanol does not exceed 2% of the total concentration, and then remove the ethanol solution. After freeze-drying, the encapsulation of vitamin D3 by the glycosylated ovalbumin-chitosan-tea polyphenols nanoparticles is completed.

[0035] S3.1. Dissolve the encapsulated vitamin D3 in S2 in water to obtain a vitamin D3 solution with a mass concentration of 1%, and mix the vitamin D3 solution with olive oil in a mass ratio of 3:7, and homogenize and stir at 14000 r / min for 2 min to obtain a Pickering emulsion;

[0036] S3.2, placing the Pickering emulsion obtained in S3.1 in a water bath at 80° C. for 10 min, stirring the Pickering emulsion during the water bath, homogenizing at 15 MPa, and finally aging at 4° C. for 12 h to obtain an ice cream mixture;

[0037] S3.3, freezing and hardening the ice cream mixture obtained in S3.2 to obtain the olive oil ice cream.

[0038] Example 2

[0039] A method for preparing olive oil ice cream comprises the following steps:

[0040] S1. Dissolve glycosylated ovalbumin, chitosan and tea polyphenols in water to obtain a mixed solution, wherein the mass ratio of glycosylated ovalbumin, chitosan and tea polyphenols is 2:1:1, and the mass ratio concentration of the solute in the mixed solution is 0.05%; after stirring the mixed solution evenly, adjust the pH to 7, and then hydrate it at 2°C overnight, adjust the pH to 4, stir it evenly again, and then freeze-dry it to obtain glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles;

[0041] S2. Prepare a vitamin D3 ethanol solution with a vitamin D3 concentration of 9 mg / L, and add the glycosylated ovalbumin-chitosan-tea polyphenols nanoparticles obtained in S1, the mass concentration of ethanol does not exceed 2% of the total concentration, and then remove the ethanol solution. After freeze-drying, the encapsulation of vitamin D3 by the glycosylated ovalbumin-chitosan-tea polyphenols nanoparticles is completed.

[0042] S3.1. Dissolve the encapsulated vitamin D3 in S2 in water to obtain a vitamin D3 solution with a mass concentration of 1%, and mix the vitamin D3 solution with olive oil in a mass ratio of 3:7, and homogenize and stir at 15000 r / min for 4 min to obtain a Pickering emulsion;

[0043] S3.2, placing the Pickering emulsion obtained in S3.1 in a water bath at 85°C for 15 minutes, stirring the Pickering emulsion during the water bath, homogenizing it at 18 MPa, and finally aging it at 4°C for 16 hours to obtain an ice cream mixture;

[0044] S3.3, freezing and hardening the ice cream mixture obtained in S3.2 to obtain the olive oil ice cream.

[0045] Example 3

[0046] A method for preparing olive oil ice cream comprises the following steps:

[0047] S1. Dissolve glycosylated ovalbumin, chitosan and tea polyphenols in water to obtain a mixed solution, wherein the mass ratio of glycosylated ovalbumin, chitosan and tea polyphenols is 2:1:1, and the mass ratio concentration of the solute in the mixed solution is 0.06%; after stirring the mixed solution evenly, adjust the pH to 7, and then hydrate it at 4°C overnight, adjust the pH to 5, stir it evenly again, and then freeze-dry it to obtain glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles;

[0048] S2. Prepare a vitamin D3 ethanol solution with a vitamin D3 concentration of 9 mg / L, and add the glycosylated ovalbumin-chitosan-tea polyphenols nanoparticles obtained in S1, the mass concentration of ethanol does not exceed 2% of the total concentration, and then remove the ethanol solution. After freeze-drying, the encapsulation of vitamin D3 by the glycosylated ovalbumin-chitosan-tea polyphenols nanoparticles is completed.

[0049] S3.1. Dissolve the encapsulated vitamin D3 in S2 in water to obtain a vitamin D3 solution with a mass concentration of 1%, and mix the vitamin D3 solution with olive oil in a mass ratio of 3:7, and homogenize and stir at 16000 r / min for 5 minutes to obtain a Pickering emulsion;

[0050] S3.2, placing the Pickering emulsion obtained in S3.1 in a water bath at 80-90° C. for 20 min, stirring the Pickering emulsion during the water bath, homogenizing at 20 MPa, and finally aging at 4° C. for 18 h to obtain an ice cream mixture;

[0051] S3.3, freezing and hardening the ice cream mixture obtained in S3.2 to obtain the olive oil ice cream.

[0052] Comparative experiment

[0053] In order to verify the improvement effect of the olive oil ice cream preparation method of the present application on the texture and freeze-thaw stability of olive oil ice cream, the following Example 4 and Comparative Example 1 were set:

[0054] Example 4

[0055] A method for preparing olive oil ice cream comprises the following steps:

[0056] (1) Preparation of glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles

[0057] Glycosylated ovalbumin, chitosan, and tea polyphenols were weighed separately and placed in ultrapure water (concentration 0.05%), stirred at about 500 rpm for 4 hours, the pH was adjusted to neutral, placed in a 4°C refrigerator for hydration overnight, the pH was adjusted to about 4, and freeze-dried for two days to obtain glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles;

[0058] (2) Encapsulated Vitamin D3

[0059] Prepare a 9 mg / L vitamin D3 ethanol solution, add the vitamin D3 ethanol solution to the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles prepared in step (1) (the ethanol concentration does not exceed 2% of the total concentration) by an antisolvent precipitation method, remove the ethanol solution by rotary evaporation at 45-55° C., and freeze-dry for two days to complete the encapsulation of the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles on the vitamin D3;

[0060] (3) Preparation of ice cream

[0061] The encapsulated vitamin D3 in S2 was dissolved in water to obtain a vitamin D3 solution with a mass ratio concentration of 1%, and the vitamin D3 solution was mixed with olive oil at a mass ratio of 3:7, and cut at a speed of 16000r / min for 2min to obtain a Pickering emulsion. Stir and pasteurize in a water bath at 80℃ for 15 minutes to obtain an ice cream mixture. The ice cream mixture was homogenized at 15MPa and then aged in a refrigerator at 4℃ for 12 hours. The ice cream mixture was then frozen and stirred in an ice cream machine, and finally the ice cream was put into a box and hardened at -18℃ in a refrigerator.

[0062] Comparative Example 1

[0063] A method for preparing olive oil ice cream comprises the following steps:

[0064] A 9 mg / L vitamin D3 ethanol solution was prepared, and the vitamin D3 solution was mixed with olive oil in a mass ratio of 3:7, and cut at a speed of 16000 r / min for 2 min to obtain an olive oil emulsion, which was then stirred and pasteurized in a water bath at 80°C for 15 min to obtain an ice cream mixture. The ice cream mixture was homogenized at 15 MPa and then aged in a refrigerator at 4°C for 12 hours. The ice cream mixture was then frozen and stirred in an ice cream machine, and finally the ice cream was put into a box and hardened at -18°C in a refrigerator.

[0065] The rapid stability of the emulsion was monitored using a multifunctional near-infrared stability analyzer. 20 ml of the newly prepared emulsion sample was placed in a vial and measured at 50°C for 2 hours. The emulsion was scanned every 1 min. The stability analysis was performed on the olive oil emulsion (TCTPE) stabilized by glycosylated ovalbumin-chitosan oligosaccharide-tea polyphenol obtained in Example 4 and the olive oil emulsion (Control) obtained in Comparative Example 1. The results are shown in Figure 2. Figure 1 As shown, over time, the top of the droplet Control emulsion flocculated, resulting in changes in BS%, while TCTPE did not have these changes, indicating that TCTPE has a stronger ability to resist droplet flocculation than Control.

[0066] The hardness of ice cream was determined using a texture analyzer. After 48 hours of freezing (-18°C), the ice cream samples were taken out of the freezer and immediately measured. The parameters of these measurement settings were as follows: P / 5 cylindrical stainless steel probe (5 mm diameter), probe descent speed before measurement was 2 mm / s, test speed was 3 mm / s, probe return speed after measurement was 5 mm / s, penetration distance was 20 mm, and trigger force was 5 g.

[0067] By the attached Figure 2 The data obtained in the experiment show that the hardness of ice cream made with TCTPE is significantly higher than that of ice cream made with Control. The texture of ice cream made with olive oil emulsion stabilized by glycosylated ovalbumin-chitooligosaccharide-tea polyphenols in Example 4 is better than that of ice cream made with olive oil alone in Comparative Example 1.

[0068] The flocculation index (FI) was used to evaluate the flocculation state of oil droplets in the initial emulsion and the freeze-thaw cycle emulsion. FI (%) was calculated by formula (1).

[0069]

[0070] Where D 4,3 Water and D 4,3SDS It is the volume average diameter measured using deionized water or 1% SDS as the dispersion medium.

[0071] The emulsion was placed in a static state after three freeze-thaw cycles and centrifuged at 3000×g for 10 min. The emulsification index (CI) % is the ratio of the bottom transparent layer height to the total height of the emulsion. The freeze-thaw stability comparison of the ice cream prepared in Example 4 and the ice cream prepared in Comparative Example 1 is shown in the figure below. Figure 3 As shown;

[0072] The flocculation and emulsification degree of ice cream made with olive oil emulsion stabilized by glycosylated ovalbumin-chitooligosaccharide-tea polyphenols are better than those made with olive oil alone.

[0073] Artificial SIF was preheated at 37°C for 5 min, the sample was mixed with SIF, and the mixture was placed in a pH-stat automatic potentiometric titrator and stirred in a 37°C water bath for 2 h. The pH value of the mixed system was maintained at 7.0 by real-time titration with 0.1 mol / L NaOH solution. The concentration of free fatty acids in intestinal digestion was calculated based on the volume of 0.1 M NaOH.

[0074] Figure 4 Fatty acid release rate during intestinal digestion of the emulsion of ice cream prepared in Example 4 and ice cream prepared in Comparative Example 1 In the simulated intestinal digestion process, TCTPE maintained a high digestibility for a long time. After 2 hours of intestinal digestion, the digestibility of TCTPE and Control was 100% and 65%, respectively, and the encapsulated vitamin D3 was also released.

[0075] Ice cream was placed in a sieve and melted in an oven at 30°C. A large amount of melted ice cream passed through the sieve and was collected in a petri dish. Images of the ice cream melting process were taken every 30 minutes.

[0076] The melting pictures of the ice cream prepared in Example 4 and the ice cream prepared in Comparative Example 1 within 2 hours are as follows: Figure 5As shown in the figure, the ice cream made with TCTPE has a smoother texture, while the surface of the control ice cream is rougher. Figure 5 It can be seen that the control ice cream completely melted within 120 min, while the TCTPE ice cream did not completely melt within 120 min.

[0077] Add 100mg of pyrogallic acid to 0.1g of emulsion, then add 2ml of 95% ethanol and 4ml of water, and mix well. Add 8ml of 2% NaOH methanol solution, connect a reflux condenser, and reflux the water bath at 80℃ until the oil droplets disappear. Add 7ml of 15% boron trifluoride methanol solution from the upper end of the reflux condenser, and continue to reflux in an 80℃ water bath for 2 minutes. Stop heating and quickly cool to room temperature. Accurately add 10ml-30ml of n-heptane, shake well for 2min, then add saturated sodium chloride solution, and let stand to separate. Take 5ml~25ml of the upper n-heptane extract in a test tube, add about 3-5g of anhydrous sodium sulfate, shake well for 1min, let stand for 5min, and absorb the upper n-heptane extract into the sample bottle to be measured. Capillary column (100m X 0.25mm X 0.2um); injector temperature 270℃, detector temperature 280℃, initial temperature 100℃, duration 13min, nitrogen, split ratio 100:1, injection volume 10ul.

[0078] The fatty acid composition analysis of the ice cream prepared in Example 4 and the ice cream prepared in Comparative Example 1 is as follows: Figure 6 As shown, compared with traditional olive oil ice cream, Pickering emulsion ice cream has a lower content of saturated fatty acid palmitic acid, significantly reduces the content of saturated fatty acids in ice cream, and significantly increases the proportion of unsaturated fatty acids. The study found that Pickering emulsion has the function of partial fat replacement.

[0079] Comprehensive evaluation shows that the use of the formula in Example 4 can improve the texture and freeze-thaw stability of olive oil ice cream to a certain extent. The use of glycosylated ovalbumin-chitooligosaccharide-tea polyphenols in the ice cream formula can stabilize olive oil and achieve targeted release of vitamin D3 in the human body, replacing part of the fat.

[0080] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes. They can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the embodiments shown and described herein.

Claims

1. A method for encapsulating vitamin D3 using glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles, characterized in that: The following steps are involved: S1, dissolving glycosylated ovalbumin, chitosan and tea polyphenols in water respectively to obtain a mixed solution, stirring the mixed solution evenly and hydrating it at 0-4°C overnight, stirring it evenly again and freeze-drying it to obtain glycosylated ovalbumin-chitosan-tea polyphenols nanoparticles; S2. Prepare a vitamin D3 ethanol solution, and add the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles obtained in S1, then remove the ethanol solution, and freeze-dry to complete the encapsulation of vitamin D3 by the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles.

2. The method for encapsulating vitamin D3 using glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles according to claim 1, characterized in that: The mass ratio of glycosylated ovalbumin, chitosan and tea polyphenols added to S1 is 2:1:

1.

3. The method for encapsulating vitamin D3 using glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles according to claim 1, characterized in that: In S1, after glycosylated ovalbumin, chitosan and tea polyphenols are dissolved in water respectively, the mass ratio concentration of the solute in the mixed solution is 0.04-0.06%.

4. The method for encapsulating vitamin D3 using glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles according to claim 1, characterized in that: The pH of the mixed solution before hydration is 7, and the pH after hydration is adjusted to 3-5 before freeze-drying.

5. The method for encapsulating vitamin D3 using glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles according to claim 1, characterized in that: The concentration of vitamin D3 in the vitamin D3 ethanol solution in S2 is 9 mg / L.

6. The method for encapsulating vitamin D3 using glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles according to claim 1, characterized in that: In S2, after the glycosylated ovalbumin-chitosan-tea polyphenol nanoparticles obtained in S1 are added to the vitamin D3 ethanol solution, the mass concentration of ethanol does not exceed 2% of the total concentration.

7. Use of the method according to any one of claims 1 to 6 in preparing olive oil ice cream.

8. A method for preparing olive oil ice cream, using vitamin D3 encapsulated by the method according to any one of claims 1 to 6, characterized in that: The following steps are involved: S3.

1. Dissolve the encapsulated vitamin D3 in S2 in water to obtain a vitamin D3 solution with a mass concentration of 1%, and mix the vitamin D3 solution with olive oil in a mass ratio of 3:7, and stir homogenously at 14000-16000 r / min for 2-5 min to obtain a Pickering emulsion; S3.2, placing the Pickering emulsion obtained in S3.1 in a water bath at 80-90° C. for 10-20 min, stirring the Pickering emulsion during the water bath, homogenizing at 15-20 MPa, and finally aging at 4° C. for 12-18 h to obtain an ice cream mixture; S3.3, freezing and hardening the ice cream mixture obtained in S3.2 to obtain the olive oil ice cream.

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