Sea cucumber polysaccharide microcapsule oral liquid, sea cucumber polysaccharide microcapsule for preparing oral liquid as well as preparation method and application of sea cucumber polysaccharide microcapsule
Through the microcapsule technology prepared by combining specific wall materials, the problems of sea cucumber polysaccharide oral liquid removal and the content of polysaccharide are solved, and the sea cucumber polysaccharide microcapsule oral liquid with high embedding rate and fishy smell are achieved.
Patent Information
- Application Number
- CN202510102524.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-22
- Publication Date
- 2025-05-02
AI Technical Summary
The existing oral solution of sea cucumber polysaccharides has difficulties in removing fishy smell, and the microcapsule technology has poor embedding effect and low embedding rate when wrapping high and low concentration polysaccharides.
Microcapsules prepared by compounding soy protein, maltodextrin, monoglyceride and modified sodium alginate are used to embed sea cucumber polysaccharide solutions through emulsification technology of aqueous and oil phases to improve the embedding rate and quality.
A high embedding rate (up to 99.42%) was achieved to embed the sea cucumber polysaccharide solution within a large mass concentration range, effectively covering up the fishy smell of sea cucumber polysaccharide and without other bad flavors, solving the problem that the fishy smell and ensuring the polysaccharide content in the existing technology cannot be taken into account at the same time.
Smart Images
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Abstract
Description
Technical Field
[0001] The present application belongs to the field of food processing, and relates to a sea cucumber polysaccharide microcapsule oral liquid, a sea cucumber polysaccharide microcapsule for preparing the oral liquid, and a preparation method and application thereof. Background Art
[0002] Sea cucumber polysaccharide is a unique active ingredient of sea cucumbers, usually found in the body wall of sea cucumbers and their processing byproducts. Sea cucumber polysaccharide has biological activities such as anti-tumor, anti-coagulation, antioxidant, immunity enhancement, lipid-lowering, and antiviral, and has low toxicity and high medicinal value. It is a hot spot in the field of marine functional food and drug research and development.
[0003] There are currently sea cucumber polysaccharide oral liquid products on the market, and the commonly used methods for removing fishy smell include sensory masking, dilution, and biological fermentation. However, there are some problems: 1) The sensory masking method is used to add other substances, such as adding a large amount of sugar to mask the fishy smell of sea cucumber polysaccharides. However, due to the obvious flavor of marine polysaccharides, the masking effect of adding a small amount of sugar is not obvious, and adding a large amount of sugar is not easy to be accepted by consumers; the masking juice made of natural spices has a taste that is difficult to control due to raw material batch problems, and the taste of the oral liquid needs to be adjusted again. 2) The dilution method will cause the sea cucumber polysaccharide oral liquid to have a low polysaccharide content. 3) The growth process of the bacteria in the biological fermentation method is difficult to control, and the deodorization effect is inconsistent, which makes it difficult to guarantee the product quality, and some strains of bacteria will produce unpleasant flavors with a strong sour taste.
[0004] Microencapsulation technology is a technology that can encapsulate bioactive substances in one or more wall materials to produce capsules ranging from microns to millimeters. Currently, there are no products on the market that use microencapsulation technology to encapsulate the fishy smell of sea cucumber polysaccharides to make oral liquids; and the current microencapsulation technology has poor encapsulation effect and low encapsulation rate when encapsulating high-concentration and low-concentration polysaccharides. Summary of the invention
[0005] In order to solve the above problems, a sea cucumber polysaccharide microcapsule oral liquid, a sea cucumber polysaccharide microcapsule for preparing an oral liquid, and a preparation method and application thereof are provided. The prepared microcapsules can encapsulate sea cucumber polysaccharide solutions with a large range of mass concentrations, and have good encapsulation effect and high quality; when applied to oral liquids, they can effectively cover up the fishy smell of sea cucumber polysaccharides, and have no other unpleasant flavors, effectively solving 1) the current technical problem of not being able to simultaneously remove the fishy smell of sea cucumber polysaccharide oral liquids and ensure the polysaccharide content; 2) the problem that microcapsules cannot encapsulate high-concentration polysaccharides.
[0006] The specific technical solutions of this application are as follows:
[0007] A sea cucumber polysaccharide microcapsule, comprising a core material and a wall material;
[0008] The core material is prepared by mixing an aqueous phase and an oil phase; the aqueous phase is a sea cucumber polysaccharide solution;
[0009] The oil phase includes soybean salad oil, rapeseed salad oil, and sunflower salad oil; preferably, soybean salad oil.
[0010] The wall material is obtained by compounding soybean protein, maltodextrin, monoglyceride and modified sodium alginate according to the mass ratio of (2-5): (2-3): (0.5-2): (0.1-0.5).
[0011] Optionally, the mass ratio of the water phase to the oil phase is (5-8):1; the mass ratio of the core material to the wall material is (2-5):(1-2).
[0012] Optionally, the modified sodium alginate is prepared by a mixed reaction of a biological enzyme and a sodium alginate solution. Further, the reaction conditions are a reaction temperature of 37-45°C, a reaction time of 0.5h-2h, and a pH value of 5.5-7.
[0013] Preferably, the biological enzyme is a polysaccharide enzyme, including alginate lyase, amylase, xylan lyase, cellulose lyase, and pectin lyase; preferably, it is obtained by compounding alginate lyase and amylase.
[0014] Optionally, the mass concentration of the sea cucumber polysaccharide solution is 10-80%; the mass concentration of the sodium alginate solution is 0.2-0.7%.
[0015] The present application also provides a method for preparing sea cucumber polysaccharide microcapsules, comprising:
[0016] Step 1:
[0017] 1) adding sea cucumber polysaccharide into deionized water to dissolve as the aqueous phase;
[0018] 2) Weigh the emulsifier and add it to the oil phase, and heat until the emulsifier is completely dissolved; then add the water phase and homogenize at high speed for 10-30 minutes to obtain the core material;
[0019] The water-oil mass ratio is (5-8):1; the amount of emulsifier added is 0.1-0.5% of the mass of soybean salad oil;
[0020] Step 2: adding the wall material to the core material according to the core-to-wall ratio of (2-5): (1-2), mixing evenly, and then performing secondary homogenization, and then freeze-drying to obtain sea cucumber polysaccharide microcapsules;
[0021] The wall material is prepared by mixing soybean protein, maltodextrin, monoglyceride and sodium alginate in a mass ratio of (1-5): (1-3): (0.5-2): (0.1-0.5).
[0022] The present application also provides the use of the above-mentioned sea cucumber polysaccharide microcapsules in the preparation of sea cucumber polysaccharide microcapsule oral liquid.
[0023] The present application also provides a sea cucumber polysaccharide microcapsule oral liquid, which includes the above-mentioned sea cucumber polysaccharide microcapsules.
[0024] Furthermore, the oral liquid also includes but is not limited to the following components: polyols, antioxidants, minerals, and amino acids; the components are mixed according to the formula to prepare the sea cucumber polysaccharide microcapsule oral liquid.
[0025] One point that needs to be emphasized is that in addition to sea cucumber polysaccharide microcapsules, any other nutritional additives can be added to the sea cucumber polysaccharide microcapsule oral liquid in the present application as needed, and all of them can be used with the sea cucumber polysaccharide microcapsules in the present application to make a sea cucumber polysaccharide microcapsule oral liquid without the fishy smell of sea cucumber polysaccharide.
[0026] The beneficial effects of this application include but are not limited to:
[0027] 1. The microcapsules prepared by the specific wall material of the present application have good embedding effect, and the embedding rate can reach up to 99.42%; and can embed sea cucumber polysaccharide solution in a large mass concentration range with a high embedding rate (above 92%), with good embedding rate effect, low peroxide value and good quality. Applied in oral liquid, it can effectively cover up the fishy smell of sea cucumber polysaccharide, and has no other unpleasant flavors, effectively solving 1) the current technical problem of not being able to simultaneously remove the fishy smell of sea cucumber polysaccharide oral liquid and ensure the polysaccharide content; 2) the problem that microcapsules cannot embed high-concentration polysaccharides.
[0028] The reason is that monoglyceride, soy protein, modified sodium alginate and maltodextrin can play a synergistic role: monoglyceride makes sea cucumber polysaccharide better dispersed on the interface, the hydrophilic group of soy protein combines with the polar part of sea cucumber polysaccharide, and the carboxyl group of modified sodium alginate interacts with the hydroxyl group of sea cucumber polysaccharide. In the good dispersion interface environment created by monoglyceride, the presence of sea cucumber polysaccharide in the system is stabilized, and the dispersibility of sea cucumber polysaccharide is improved together, and no precipitation is produced, which is not conducive to embedding.
[0029] 2. After the sodium alginate is modified by a specific biological enzyme in the present application, the embedding effect is good; the specific biological enzyme in the present application will produce some specific modifications or effects on the sodium alginate molecular chain, so that the structure or properties of the sodium alginate molecular chain change, thereby enhancing its compatibility with monoglyceride. DETAILED DESCRIPTION
[0030] The present application is described in detail below in conjunction with the examples, but the present application is not limited to these examples. Unless otherwise specified, the raw materials in the examples of the present application are purchased through commercial channels.
[0031] The present application provides a sea cucumber polysaccharide microcapsule, comprising a core material and a wall material;
[0032] The core material is prepared by mixing an aqueous phase and an oil phase; the aqueous phase is a sea cucumber polysaccharide solution (obtained by dissolving sea cucumber polysaccharide in water); the oil phase includes soybean salad oil, rapeseed salad oil, and sunflower seed salad oil;
[0033] The wall material is prepared by mixing soybean protein, maltodextrin, monoglyceride and modified sodium alginate in a mass ratio of (2-5): (2-3): (0.5-2): (0.1-0.5).
[0034] Preparation process of modified sodium alginate:
[0035] A sodium alginate solution with a mass concentration of 0.2-0.7% is mixed with a biological enzyme, the reaction temperature is 37-45°C, the reaction time is 0.5h-2h, the pH value is 5.5-7, and the modified sodium alginate is obtained after the enzyme is inactivated.
[0036] The biological enzyme is polysaccharidase, specifically polysaccharide lyase, including alginate lyase, amylase, xylan lyase, cellulose lyase, and pectin lyase. The added amount of the biological enzyme is 0.01%-0.5% of the mass of sodium alginate.
[0037] Preparation process of sea cucumber polysaccharide microcapsules:
[0038] Step 1: adding sea cucumber polysaccharide into deionized water to dissolve as the water phase; and using soybean salad oil as the oil phase;
[0039] Weigh the emulsifier and add it to the soybean salad oil (the amount of the emulsifier added is 0.5% of the mass of the soybean salad oil), place it in a pre-heated constant temperature heating magnetic stirrer, and heat it until the emulsifier is completely dissolved; then add the water phase, and homogenize at high speed (10000-20000rpm) for 10-30 minutes to obtain the core material;
[0040] Among them, the water-oil mass ratio (water phase: oil phase) is (5-8):1.
[0041] Step 2: Add wall material (soy protein, maltodextrin, monoglyceride, sodium alginate are mixed in a mass ratio of (1-5): (1-3): (0.5-2): (0.1-0.5)) to the core material according to the core-wall mass ratio of (2-5): (1-2), mix well and then perform secondary homogenization, and then freeze-dry to obtain sea cucumber polysaccharide microcapsules.
[0042] A sea cucumber polysaccharide microcapsule oral liquid includes the microcapsules prepared above. In addition to the sea cucumber polysaccharide microcapsules, any other nutritional additives can be added to the oral liquid as needed, and all of them can be used with the sea cucumber polysaccharide microcapsules in the present application to prepare a sea cucumber polysaccharide microcapsule oral liquid without the fishy smell of sea cucumber polysaccharides, which is within the protection scope of the present application.
[0043] Furthermore, the oral liquid may include the following components in parts by weight: 10-60 parts of microcapsules, adjuvants (5-30 parts of polyols, 5-10 parts of antioxidants, 1-10 parts of minerals, 1-20 parts of amino acids).
[0044] The components are mixed according to the formula to prepare the sea cucumber polysaccharide microcapsule oral liquid.
[0045] Example 1
[0046] Microcapsule 1#
[0047] A sea cucumber polysaccharide microcapsule, comprising a core material and a wall material;
[0048] The core material is prepared by mixing an aqueous phase and an oil phase; the aqueous phase is a sea cucumber polysaccharide solution with a mass concentration of 40% (obtained by dissolving sea cucumber polysaccharide in water); the oil phase is soybean salad oil; and the wall material is prepared by mixing soybean protein, maltodextrin, monoglyceride, and modified sodium alginate in a mass ratio of 2:2:0.5:0.1.
[0049] The preparation process of the modified sodium alginate:
[0050] A sodium alginate solution with a mass concentration of 0.5% was mixed with a biological enzyme, the reaction temperature was 37° C., the reaction time was 0.5 h, and the pH value was 5.5 to obtain modified sodium alginate.
[0051] The biological enzyme is alginate lyase and amylase compounded in a mass ratio of 6:1, and the added amount of the biological enzyme is 0.01% of the mass of sodium alginate.
[0052] Preparation process of sea cucumber polysaccharide microcapsules:
[0053] Step 1: Add sea cucumber polysaccharide to deionized water and completely dissolve it at 100°C to obtain a sea cucumber polysaccharide solution with a mass concentration of 40% as the water phase; use soybean salad oil as the oil phase; weigh the emulsifier-monostearin and add it to the soybean salad oil (the amount of emulsifier added is 0.5% of the mass of the soybean salad oil), place it in a pre-heated constant temperature heating magnetic stirrer, and heat it until the emulsifier is completely dissolved; then add the water phase, homogenize at 12000rpm for 10 minutes to obtain the core material;
[0054] Among them, the water-oil mass ratio (water phase: oil phase) is 5:1.
[0055] Step 2: Add the wall material to the core material at a core-to-wall mass ratio of 3:1, mix well, and then perform secondary homogenization (each time at 12000 rpm for 15 minutes). After homogenization, freeze-drying is performed to obtain sea cucumber polysaccharide microcapsules with a particle size of 20 μm.
[0056] Microcapsule 2#
[0057] A sea cucumber polysaccharide microcapsule, comprising a core material and a wall material;
[0058] The core material is prepared by mixing an aqueous phase and an oil phase; the aqueous phase is a sea cucumber polysaccharide solution with a mass concentration of 40% (obtained by dissolving sea cucumber polysaccharide in water); the oil phase is soybean salad oil; the wall material is prepared by mixing soybean protein, maltodextrin, monoglyceride, and modified sodium alginate in a mass ratio of 2:2:0.5:0.1. The mass concentration of the sodium alginate is 0.7%.
[0059] The preparation process of the modified sodium alginate:
[0060] A sodium alginate solution with a mass concentration of 0.4% was mixed with a biological enzyme, the reaction temperature was 45° C., the reaction time was 2 h, and the pH value was 7 to obtain modified sodium alginate.
[0061] The biological enzyme is alginate lyase and amylase compounded in a mass ratio of 6:1, and the added amount of the biological enzyme is 0.5% of the mass of sodium alginate.
[0062] Preparation process of sea cucumber polysaccharide microcapsules:
[0063] Step 1: Add sea cucumber polysaccharide to deionized water and completely dissolve it at 100°C to obtain a sea cucumber polysaccharide solution with a mass concentration of 40%, which is used as the water phase; use soybean salad oil as the oil phase; weigh the emulsifier-monostearin and add it to the soybean salad oil (the amount of emulsifier added is 0.5% of the mass of the soybean salad oil), place it in a pre-heated constant temperature heating magnetic stirrer, and heat it until the emulsifier is completely dissolved; then add the water phase and homogenize at 12000rpm for 10 minutes to obtain the core material;
[0064] Among them, the water-oil mass ratio (water phase: oil phase) is 8:1.
[0065] Step 2: Add wall material to the core material at a core-to-wall mass ratio of 3:1, mix well, and then perform secondary homogenization (each time at 12000 rpm for 15 minutes). After homogenization, freeze-drying is performed to obtain sea cucumber polysaccharide microcapsules with a particle size of 20 μm.
[0066] The difference between microcapsule 3# and microcapsule 1# is that the wall material is prepared by mixing soybean protein, maltodextrin, monoglyceride, and modified sodium alginate in a mass ratio of 5:3:2:0.5.
[0067] The difference between microcapsule 4# and microcapsule 1# is that the mass concentration of sodium alginate is 0.7%.
[0068] The difference between microcapsule 5# and microcapsule 1# is that the mass concentration of sodium alginate is 0.2%.
[0069] The difference between microcapsule 6# and microcapsule 1# is that the biological enzyme is a compound of xylan lyase and amylase in a mass ratio of 6:1.
[0070] The difference between microcapsule 7# and microcapsule 1# is that the biological enzyme is a compound of pectinase and amylase in a mass ratio of 6:1.
[0071] The difference between microcapsule 8# and microcapsule 1# is that the wall material is prepared by mixing soy protein, maltodextrin, monoglyceride, and modified sodium alginate in a mass ratio of 5:1:2:0.5.
[0072] The difference between microcapsule 9# and microcapsule 1# is that the mass concentration of the sodium alginate is 0.8%.
[0073] The difference between microcapsule 10# and microcapsule 1# is that the mass concentration of sodium alginate is 0.1%.
[0074] The difference between microcapsule 11# and microcapsule 1# is that the oil phase is rapeseed salad oil.
[0075] The difference between the comparative microcapsule 1# and the microcapsule 1# is that the wall material is obtained by compounding soybean protein and maltodextrin in a mass ratio of 1:1.
[0076] The difference between microcapsule 2# and microcapsule 1# is that the monoglyceride in microcapsule 1# is replaced with lecithin.
[0077] The difference between microcapsule 3# and microcapsule 1# is that the modified sodium alginate in microcapsule 1# is replaced with sodium alginate.
[0078] Test Example 1
[0079] The above microcapsules are subjected to quality inspection, and the inspection method is as follows:
[0080] Test of embedding rate: The mass of microcapsule surface oil is measured according to the method specified in QBT4791 2015. The total mass of microcapsule oil is measured according to the method specified in GB5009.6 2016. Embedding rate of microcapsule % = [(total oil mass g-surface oil mass g) / total oil mass g] × 100%.
[0081] Determination of peroxide value: The peroxide value test refers to GB 5009.227 2016 National Food Safety Standard Determination of Peroxide Value in Food. The standard is ≤0.13.
[0082] Table 1 Microcapsule quality test
[0083]
[0084]
[0085] According to the data in the table above, the embedding rate of microcapsules 1# to 11# is significantly higher than that of the comparative microcapsules 1# to 3#. And the peroxide value is low, which indicates that the internal oil is well preserved and of high quality. Among them, the effect of microcapsules 1# to 6# is also significantly better than that of microcapsules 7# to 11#.
[0086] This indicates that the use of specific wall materials in microcapsules 1# to microcapsules 11# can more effectively prepare sea cucumber polysaccharide microcapsules with high encapsulation rates.
[0087] This indicates that the reason why the present application is superior to the comparative microcapsule 1# may be the effect of monoglyceride in reducing interfacial tension combined with the charge and polarity interaction of soybean protein and modified sodium alginate. Monoglyceride makes sea cucumber polysaccharide dispersed better at the interface, the hydrophilic group of soybean protein combines with the polar part of sea cucumber polysaccharide, and the carboxyl group of modified sodium alginate interacts with the hydroxyl group of sea cucumber polysaccharide, stabilizing the presence of sea cucumber polysaccharide in the system under the good dispersion interface environment created by monoglyceride, and jointly improving the dispersibility of sea cucumber polysaccharide.
[0088] The reason why it is superior to the comparison microcapsule 2# may be that the hydrophilic hydroxyl group of monoglyceride can form hydrogen bond interactions with the carboxyl group of sodium alginate, the hydroxyl group of maltodextrin and the amino group of soy protein, thereby promoting the fusion and synergistic enhancement between the wall materials. The interaction mode and degree of lecithin with other wall material components are different, and it is not as good as monoglyceride in terms of synergy.
[0089] The reason why it is better than the comparison microcapsule 3# may be that the specific enzyme combination of alginate lyase and amylase may produce some specific modifications or effects on the sodium alginate molecular chain, causing the structure or properties of the sodium alginate molecular chain to change, thereby enhancing its compatibility with monoglycerides. At the same time, polysaccharidase may also promote the cross-linking between sodium alginate molecules, further improving the strength and stability of the gel.
[0090] In addition, during the experiment, the present application found that the embedding effect of alginate lyase: amylase mixed in a ratio of 6:1 was relatively the best, which could increase the embedding rate by about 3% compared with other ratios such as 1:1.
[0091] In practice, it was found that when preparing microcapsules, when the mass ratio of the water phase to the oil phase is (5-8):1, and the mass ratio of the core material to the wall material is within the range of (2-5):(1-2), the encapsulation effect is best and the encapsulation rate is relatively higher.
[0092] Furthermore, the sea cucumber polysaccharide aqueous solution in microcapsule 1#, comparison microcapsule 1#, and comparison microcapsule 2# was set to different gradient mass concentrations: 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, and the other conditions were the same. The embedding rate under different mass concentrations was explored, and the specific results are shown in Table 2 below.
[0093] Table 2 Encapsulation efficiency of different sea cucumber polysaccharide aqueous solution mass concentrations
[0094]
[0095]
[0096] According to the results in the above table, the microcapsules of the present application are capable of encapsulating sea cucumber polysaccharide solutions in a wide range of mass concentrations. Even when the concentration of sea cucumber polysaccharides is 80% and 10%, it still has a high encapsulation rate, which solves the technical problem that the current prior art cannot achieve a high encapsulation rate for high-concentration and low-concentration polysaccharide microcapsules.
[0097] Example 1 A sea cucumber polysaccharide microcapsule oral liquid is prepared from the following components in parts by weight: 40 parts of microcapsule 1#, 5 parts of polyol (mannitol and sorbitol mixed in a 1:1 mass ratio), 10 parts of antioxidant (vitamin C and vitamin E mixed in a 1:1 mass ratio), 10 parts of minerals (calcium gluconate), and 20 parts of amino acids (tryptophan, threonine, methionine, and lysine are added in equal parts by mass).
[0098] The components are mixed according to the formula to prepare the sea cucumber polysaccharide microcapsule oral liquid.
[0099] Example 2 is a sea cucumber polysaccharide microcapsule oral liquid, which differs from Example 1 in that 40 parts of microcapsules 1# are replaced by 40 parts of microcapsules 2#, and the rest are the same.
[0100] Example 3 is a sea cucumber polysaccharide microcapsule oral liquid, which is different from Example 1 in that 40 parts of microcapsules 1# are replaced by 40 parts of microcapsules 3#, and the rest are the same.
[0101] Example 4 is a sea cucumber polysaccharide microcapsule oral liquid, which is different from Example 1 in that 40 parts of microcapsules 1# are replaced by 40 parts of microcapsules 4#, and the rest are the same.
[0102] Example 5 is a sea cucumber polysaccharide microcapsule oral liquid. The difference from Example 1 is that 40 parts of microcapsules 1# are replaced by 40 parts of microcapsules 5#, and the rest are the same.
[0103] Example 6 is a sea cucumber polysaccharide microcapsule oral liquid. The difference from Example 1 is that 40 parts of microcapsules 1# are replaced by 40 parts of microcapsules 6#, and the rest are the same.
[0104] Comparative Example 1 is a sea cucumber polysaccharide microcapsule oral liquid, which is different from Example 1 in that 40 parts of microcapsules 1# are replaced by 40 parts of comparative microcapsules 1#, and the rest are the same.
[0105] Comparative Example 2 is a sea cucumber polysaccharide microcapsule oral liquid, which differs from Example 1 in that 40 parts of microcapsules 1# are replaced by 40 parts of comparative microcapsules 2#, and the rest are the same.
[0106] Comparative Example 3 is a sea cucumber polysaccharide microcapsule oral liquid, which differs from Example 1 in that 40 parts of microcapsules 1# are replaced by 40 parts of comparative microcapsules 3#, and the rest are the same.
[0107] Table 3 Flavor evaluation of microcapsule oral liquid
[0108]
[0109] According to the data in the above table, after adding microcapsules 1#-6# into the oral liquid, the obtained oral liquid does not have any fishy smell of sea cucumber polysaccharides during the storage period, nor does it have caramel smell and other odors produced by maltodextrin in other production and preparation processes.
[0110] The sea cucumber polysaccharide microcapsule oral liquid prepared in the present application has a good embedding effect, and even a high-concentration sea cucumber polysaccharide aqueous solution can achieve an embedding effect of more than 95%. It can also mask the unpleasant odor of polysaccharides (fishy smell and other peculiar smells), improve people's acceptance, and has a significant effect.
[0111] Any other nutritional supplements can also be added to the oral liquid in the present application as needed, and can be made into the sea cucumber polysaccharide microcapsule oral liquid without the fishy smell of sea cucumber polysaccharide with the sea cucumber polysaccharide microcapsule in the present application. The above is only the embodiment of the present application, and the protection scope of the present application is not limited by these specific embodiments, but is determined by the claims of the present application. For those skilled in the art, the present application can have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the technical ideas and principles of the present application should be included in the protection scope of the present application.
Claims
1. A sea cucumber polysaccharide microcapsule, characterized in that: Includes core and wall materials; The core material is prepared by mixing an aqueous phase and an oil phase; the aqueous phase is a sea cucumber polysaccharide solution; The oil phase includes any one of soybean salad oil, rapeseed salad oil and sunflower seed salad oil; The wall material is obtained by compounding soybean protein, maltodextrin, monoglyceride and modified sodium alginate according to the mass ratio of (2-5): (2-3): (0.5-2): (0.1-0.5).
2. The sea cucumber polysaccharide microcapsule according to claim 1, characterized in that: The modified sodium alginate is prepared by a mixed reaction of biological enzyme and sodium alginate solution; The mass ratio of the water phase to the oil phase is (5-8):1; the mass ratio of the core material to the wall material is (2-5):(1-2).
3. The sea cucumber polysaccharide microcapsule according to claim 2, characterized in that: The biological enzyme is a polysaccharide enzyme, including alginate lyase, amylase, xylan lyase, cellulose lyase, and pectin lyase; preferably, the biological enzyme is obtained by compounding alginate lyase and amylase.
4. The sea cucumber polysaccharide microcapsule according to claim 2, characterized in that: The mass concentration of the sea cucumber polysaccharide solution is 10-80%; the mass concentration of the sodium alginate solution is 0.2-0.7%.
5. The sea cucumber polysaccharide microcapsule according to claim 2, characterized in that: The reaction conditions are reaction temperature of 37-45°C, reaction time of 0.5h-2h, and pH value of 5.5-7.
6. The sea cucumber polysaccharide microcapsule according to claim 1, characterized in that: The oil phase is soybean salad oil.
7. A method for preparing sea cucumber polysaccharide microcapsules according to any one of claims 1 to 6, characterized in that: include: Step 1: 1) adding sea cucumber polysaccharide into deionized water to dissolve as the aqueous phase; 2) Weigh the emulsifier and add it to the oil phase, and heat until the emulsifier is completely dissolved; then add the water phase and homogenize at high speed for 10-30 minutes to obtain the core material; The water-oil mass ratio is (5-8):1; the amount of emulsifier added is 0.1-0.5% of the mass of soybean salad oil; Step 2: adding the wall material to the core material according to the core-to-wall ratio of (2-5): (1-2), mixing evenly, and then performing secondary homogenization, and then freeze-drying to obtain sea cucumber polysaccharide microcapsules; The wall material is prepared by mixing soybean protein, maltodextrin, monoglyceride and sodium alginate in a mass ratio of (1-5): (1-3): (0.5-2): (0.1-0.5).
8. Use of the sea cucumber polysaccharide microcapsules as described in any one of claims 1 to 6 in the preparation of sea cucumber polysaccharide microcapsule oral liquid.
9. A sea cucumber polysaccharide microcapsule oral liquid, characterized in that: The invention comprises the sea cucumber polysaccharide microcapsules as described in any one of claims 1 to 6.
10. The sea cucumber polysaccharide microcapsule oral liquid according to claim 9, characterized in that: The oral liquid also includes the following components: polyol, antioxidant, minerals, amino acids; the components are mixed according to the formula to prepare the sea cucumber polysaccharide microcapsule oral liquid.