Preparation method of functional vegetable fat powder

Abstract

The invention relates to the technical field of grease powder preparation, and provides a preparation method of functional vegetable grease powder, which comprises the following steps: carrying out micro-capsule embedding on plant seed oil by taking sodium caseinate, octenyl succinic acid modified starch and isomaltooligosacharide as wall materials, and adding sodium ascorbate to improve the oxidation resistance. Finally, micro-capsule oil powder is obtained through spray drying, the embedding rate of the vegetable oil capsule powder is greatly improved through the obtained product, and therefore the storage time of the vegetable oil capsule powder is greatly prolonged.

Description

Technical Field

[0001] The present invention relates to the technical field of preparation of oil powders, and specifically, to a method for preparing a functional plant oil powder. Background Art

[0002] Plant seed oils are important sources for supplementing unsaturated fatty acids essential for the human body, such as cottonseed, oats, sesame, soybeans, safflower seeds, sunflower seeds, flaxseeds, perilla seeds, eucommia seeds, camellia seeds, etc. Unsaturated fatty acids play an important role in improving obesity, cardiovascular and cerebrovascular diseases, immunity and other related diseases and the normal development of the visual nervous system of infants. In addition, unsaturated fatty acids also have functions such as improving the water-locking ability of the skin and preventing cell keratin aging, and can be developed and applied to products such as healthcare, food, feed, and daily chemicals. Seed oils rich in unsaturated fatty acids are extremely prone to oxidative rancidity. Therefore, it is necessary to store them in the dark and at low temperature or add antioxidants to extend the shelf life. In view of the problems of easy oxidation and unstable properties in the development and application of the above essential oils and unsaturated fatty acid oils, the microencapsulation technology can effectively solve the above problems;

[0003] After retrieval, the "method for preparing a composite microcapsule structure powder oil" disclosed in Chinese Patent (Publication No.: CN116349736A) includes the following steps: S1: Add 30%-50% of edible vegetable oil and 0.5%-0.75% of citric acid fatty acid glycerol ester to a container, and stir the edible vegetable oil and citric acid fatty acid glycerol ester in the container through a stirring device to form an oil phase; S2: Pour 1%-10% of protein powder and 0.5%-1% of sodium stearoyl lactate into the container and mix and stir to obtain an aqueous phase; S3: Add 0.5%-1.5% of soy lecithin, 0.2%-0.5% of xanthan gum, 0.2-0.5% of arabic gum, 1%-2% of dipotassium hydrogen phosphate, 40%-60% of glucose syrup or maltodextrin, the oil phase and the aqueous phase into the container and mix, and perform emulsification shearing; S4: Homogenize the emulsified and sheared material; S5: Spray-dry the material after high-temperature sterilization; S6: Cool the material after fluidized bed spray drying, and add 0.2%-0.5% of silicon dioxide while cooling; S7: Screen and magnetic separate the cooled material to obtain the composite microcapsule structure powder oil;

[0004] However, there are certain technical defects in the preparation process of plant oil microcapsules in the prior art:

[0005] First, in the prior art, maltodextrin and arabic gum are mainly used as embedding wall materials in the preparation process of plant oil microcapsules. Such wall materials lack natural antioxidant properties. Even when compounded with other antioxidants, the embedding rate of the final plant oil is relatively low, and the cost of arabic gum is relatively high, with poor economy;

[0006] Second, in the current preparation process of plant oil microcapsules, the emulsion needs to be sterilized at high temperature. However, during the sterilization process, there are some oxygen and free gases in the emulsion. In a high-temperature environment, the solubility and diffusion rate of oxygen in the emulsion in the wall material increase, accelerating the oxidation reaction. In view of this, the present invention proposes a method for preparing functional plant oil powder. Summary of the Invention

[0007] The present invention proposes a method for preparing functional plant oil powder, which solves the problem of low embedding rate of the wall material in the prior art.

[0008] The technical solution of the present invention is as follows: A method for preparing functional plant oil powder, comprising the following steps:

[0009] S1: Dissolve sodium caseinate, octenyl succinic anhydride starch ester, and isomaltooligosaccharide in water at 50 - 60 °C, and stir evenly to obtain an aqueous phase;

[0010] S2: Mix plant seed oil bodies, emulsifier, and antioxidant and heat to 50 - 60 °C to form an oil phase;

[0011] S3: Slowly add the oil phase to the aqueous phase, and stir during the addition of the oil phase, with a stirring speed of 550 - 1000 r / min, to form a coarse emulsion;

[0012] S4: Use a homogenizer to refine the emulsion particle size to 1 - 4 microns, where the homogenization pressure is 30 - 65 MPa, to obtain a fine emulsion;

[0013] S5: Place the fine emulsion in S4 at 85 - 90 °C for pasteurization to kill microorganisms and inactivate lipase to avoid deterioration during subsequent drying, and continue for 15 - 30 minutes and then cool to below 4 °C;

[0014] S6: Add sodium ascorbate to the sterilized fine emulsion in S5, and then stir well to obtain a mixed emulsion;

[0015] S7: Spray-dry the mixed emulsion in S6, with an inlet air temperature of 120 - 180 °C and an outlet air temperature of 80 - 90 °C, to quickly solidify the wall material to form microcapsules and obtain microcapsule powder;

[0016] S8: Cool the microcapsule powder in S7, and add silicon dioxide while cooling, and after mixing evenly, sieve to obtain plant oil microcapsule powder;

[0017] S9: Pack the plant oil microcapsule powder in S8 with an aluminum foil bag or vacuum packaging to avoid light and moisture and extend the shelf life.

[0018] Preferably, the plant seed oil bodies are selected from one or more of perilla seed oil, linseed oil, walnut oil, olive oil, soybean oil, rapeseed oil, safflower seed oil, silybum marianum seed oil, eucommia seed oil, peony seed oil, Acer truncatum Bunge seed oil, tea seed oil, seabuckthorn seed oil, hemp seed oil, idesia polycarpa oil, and xanthoceras sorbifolium Bunge oil.

[0019] Preferably, in S1, the weight ratio of sodium caseinate, octenyl succinic anhydride starch ester, isomaltooligosaccharide, and water in the aqueous phase is 1:(20 - 40):(10 - 20):(80 - 90).

[0020] Preferably, in S2, the weight ratio of the plant seed oil bodies, emulsifier, and antioxidant in the oil phase is 1:(0.06 - 0.18):(0.002 - 0.003).

[0021] Preferably, the emulsifier includes mono- and diglycerol fatty acid esters and phospholipids, and the weight ratio of the mono- and diglycerol fatty acid esters to the phospholipids is (3 - 3.5):1.

[0022] Preferably, the antioxidant includes tea polyphenols and vitamin E, and the weight ratio of the tea polyphenols to the vitamin E is 1:(1 - 2).

[0023] Preferably, in S5, the fine emulsion needs to be degassed before sterilization to reduce the oxidation risk of the fine emulsion during the sterilization process. The specific implementation steps are as follows:

[0024] (1) First, heat the fine emulsion to 45 - 60 °C for preheating to reduce the viscosity of the fine emulsion and improve the subsequent degassing efficiency;

[0025] (2) Introduce the preheated fine emulsion into a vacuum degassing tank, and control the pressure in the tank at -0.06 to -0.08 MPa to allow the gas to escape through negative pressure.

[0026] Preferably, the flow rate of the fine emulsion in the vacuum degassing tank is controlled at 4 - 5 m 3 / h to ensure that the residence time in the tank is 5 - 10 minutes.

[0027] Preferably, in S7, the specific implementation steps for spray-drying the mixed emulsion are as follows:

[0028] (1) Start the air heating element to raise the air temperature at the inlet end of the atomization chamber to 120 - 180 °C;

[0029] (2) Introduce the mixed emulsion into a centrifugal atomizer to disperse it into tiny droplets at a rotational speed of 18000 - 25000 rpm, with a droplet diameter of 50 - 100 microns. At the same time, introduce hot air into contact with the tiny droplets, and the water on the surface of the droplets quickly evaporates, and the internal water diffuses to the surface to form porous microcapsule powder;

[0030] (3) The microcapsule powder is sucked out through a cyclone separator for collection;

[0031] (4) Phytosterols are sprayed on the surface of the collected microcapsule powder through a fluidized bed to enhance the antioxidant property and sustained-release performance.

[0032] The working principle and beneficial effects of the present invention are as follows:

[0033] 1. The wall material combination of sodium caseinate, octenyl succinic anhydride starch ester, and isomaltooligosaccharide used in the present invention greatly improves the embedding rate of the plant oil capsule powder, which can greatly extend the storage time of the plant oil capsule powder;

[0034] 2. During the preparation of the plant oil powder, degassing treatment is carried out before emulsion sterilization and sodium ascorbate is added, so that the antioxidant property of the prepared plant oil powder is greatly increased, thereby further extending the storage time of the plant oil powder. Brief Description of the Drawings

[0035] The present invention will be further described in detail below in conjunction with the drawings and specific embodiments.

[0036] Figure 1 It is a table of the fat content of each group of plant oil powders in Test Example 1 of the present invention;

[0037] Figure 2 It is a table of the embedding rate of each group of plant oil powders in Test Example 2 of the present invention;

[0038] Figure 3 It is a table of the peroxide value of each group of plant oil powders at different storage time periods in Test Example 3 of the present invention;

[0039] Figure 4 It is a table of the acid value of each group of plant oil powders at different storage time periods in Test Example 4 of the present invention. Specific Embodiments

[0040] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts fall within the scope of the present invention.

[0041] The present invention provides a preparation method of a functional plant oil powder, including the following steps:

[0042] S1: Dissolve sodium caseinate, octenyl succinic anhydride starch ester, and isomaltooligosaccharide in water at 50 - 60 °C, and stir evenly to obtain an aqueous phase;

[0043] S2: Mix plant seed oil bodies, emulsifiers, and antioxidants and heat them to 50 - 60 °C to form an oil phase;

[0044] S3: Slowly add the oil phase to the water phase. During the addition of the oil phase, stir at a stirring speed of 550 - 1000 r / min to form a coarse emulsion;

[0045] S4: Use a homogenizer to refine the emulsion particle size to 1 - 4 microns, where the homogenization pressure is 30 - 65 MPa to obtain a fine emulsion;

[0046] S5: Perform degassing treatment on the fine emulsion in S4 to reduce the oxidation risk of the fine emulsion during the sterilization process. The specific implementation steps are as follows:

[0047] (1). First, heat the fine emulsion to 45 - 60 °C for preheating to reduce the viscosity of the fine emulsion and improve the subsequent degassing efficiency;

[0048] (2). Introduce the preheated fine emulsion into a vacuum degassing tank, and control the pressure in the tank at -0.06 to -0.08 MPa to allow the gas to escape through negative pressure;

[0049] Then place the degassed fine emulsion at 85 - 90 °C for pasteurization to kill microorganisms and inactivate lipase to avoid deterioration during the subsequent drying process. After 15 - 30 minutes, cool it to below 4 °C;

[0050] S6: Add sodium ascorbate to the sterilized fine emulsion in S5, and then stir well to obtain a mixed emulsion;

[0051] S7: Spray-dry the mixed emulsion in S6. The inlet air temperature is 120 - 180 °C, and the outlet air temperature is 80 - 90 °C to quickly solidify the wall material to form microcapsules and obtain microcapsule powder. The specific implementation process is as follows:

[0052] (1). Start the air heating element to raise the air temperature at the inlet end of the atomization chamber to 120 - 180 °C;

[0053] (2). Introduce the mixed emulsion into a centrifugal atomizer to disperse it into tiny droplets. The rotation speed is 18000 - 25000 rpm, and the droplet particle size is 50 - 100 microns. At the same time, introduce hot air to contact the tiny droplets, and the moisture on the surface of the droplets quickly evaporates, and the internal moisture diffuses to the surface to form porous microcapsule powder;

[0054] (3). Suck out and collect the microcapsule powder through a cyclone separator;

[0055] (4). Spray plant sterols on the surface of the collected microcapsule powder through a fluidized bed to improve the antioxidant property and sustained-release performance;

[0056] S8: Cool the microcapsule powder in S7, add silicon dioxide during cooling, and after mixing evenly, sieve to obtain plant oil microcapsule powder;

[0057] S9: Pack the plant oil microcapsule powder in S8 using aluminum foil bags or vacuum packaging to avoid light and moisture, and extend the shelf life.

[0058] Further, the plant seed oil body is selected from one or more of perilla seed oil, linseed oil, walnut oil, olive oil, soybean oil, rapeseed oil, safflower seed oil, silybum marianum seed oil, eucommia seed oil, peony seed oil, Acer truncatum Bunge seed oil, tea seed oil, seabuckthorn seed oil, hemp seed oil, idesia polycarpa oil, and xanthoceras sorbifolia Bunge oil.

[0059] Further, in S1, the weight ratio of sodium caseinate, octenyl succinic anhydride starch ester, isomaltooligosaccharide, and water in the aqueous phase is 1:(20 - 40):(10 - 20):(80 - 90).

[0060] Further, in S2, the weight ratio of the plant seed oil body, emulsifier, and antioxidant in the oil phase is 1:(0.06 - 0.18):(0.002 - 0.003).

[0061] Further, the emulsifier includes mono- and diglycerol fatty acid esters and phospholipids, and the weight ratio of the mono- and diglycerol fatty acid esters to phospholipids is (3 - 3.5):1.

[0062] Further, the antioxidant includes tea polyphenols and vitamin E, and the weight ratio of the tea polyphenols to vitamin E is 1:(1 - 2).

[0063] Further, the flow rate of the fine emulsion in the vacuum degassing tank is controlled at 4 - 5m 3 / h to ensure that the residence time in the tank is 5 - 10 minutes.

[0064] Example 1:

[0065] This example presents a preparation method of functional plant oil powder, including the following steps:

[0066] S1: Dissolve 10g of sodium caseinate, 20g of octenyl succinic anhydride starch ester, and 10g of isomaltooligosaccharide in water at 50°C, and stir evenly to obtain the aqueous phase;

[0067] S2: Mix 10g of perilla seed oil, 0.45g of mono- and diglycerol fatty acid esters, 0.15g of phospholipids, 0.01g of tea polyphenols, and 0.01g of vitamin E and heat to 50°C to form the oil phase;

[0068] S3: Slowly add the oil phase to the aqueous phase, and during the addition of the oil phase, stir at a stirring speed of 550r / min to form a coarse emulsion;

[0069] S4: Refine the emulsion particle size to 4 μm using a homogenizer, where the homogenization pressure is 30 MPa to obtain a fine emulsion;

[0070] S5: Perform degassing treatment on the fine emulsion in S4 to reduce the oxidation risk of the fine emulsion during the sterilization process. The specific implementation steps are as follows:

[0071] (1). First, heat the fine emulsion to 45 °C for preheating to reduce the viscosity of the fine emulsion and improve the subsequent degassing efficiency;

[0072] (2). Introduce the preheated fine emulsion into a vacuum degassing tank, control the pressure in the tank at -0.06 MPa, and allow the gas to escape through negative pressure;

[0073] Then place the degassed fine emulsion at 85 °C for pasteurization to kill microorganisms and inactivate lipase to avoid deterioration during the subsequent drying process. After 15 minutes, cool it to 3 °C;

[0074] S6: Add sodium ascorbate to the sterilized fine emulsion in S5, and then stir well to obtain a mixed emulsion;

[0075] S7: Spray-dry the mixed emulsion in S6, with the inlet air temperature at 120 °C and the outlet air temperature at 80 °C, and quickly solidify the wall material to form microcapsules to obtain microcapsule powder;

[0076] S8: Cool the microcapsule powder in S7, add silica during cooling, mix evenly and then screen to obtain plant oil microcapsule powder;

[0077] S9: Pack the plant oil microcapsule powder in S8 using aluminum foil bags or vacuum packaging to avoid light and moisture and extend the shelf life.

[0078] Example 2:

[0079] This example proposes a preparation method for functional plant oil powder, including the following steps:

[0080] S1: Dissolve 10 g of sodium caseinate, 20 g of octenyl succinic anhydride starch ester, and 10 g of isomaltooligosaccharide in water at 50 °C, and stir evenly to obtain an aqueous phase;

[0081] S2: Mix 10 g of linseed oil, 0.45 g of mono- and diglycerol fatty acid esters, 0.15 g of phospholipids, 0.01 g of tea polyphenols, and 0.01 g of vitamin E and heat to 50 °C to form an oil phase;

[0082] S3: Slowly add the oil phase to the aqueous phase, where during the addition of the oil phase, stir while the stirring speed is 550 r / min to form a coarse emulsion;

[0083] S4: Use a homogenizer to refine the emulsion particle size to 4 microns, where the homogenization pressure is 30 MPa to obtain a fine emulsion;

[0084] S5: Perform degassing treatment on the fine emulsion in S4 to reduce the oxidation risk of the fine emulsion during the sterilization process. The specific implementation steps are as follows:

[0085] (1). First, heat the fine emulsion to 45 °C for preheating to reduce the viscosity of the fine emulsion and improve the subsequent degassing efficiency;

[0086] (2). Introduce the preheated fine emulsion into a vacuum degassing tank, control the pressure in the tank at -0.06 MPa, and allow the gas to escape through negative pressure;

[0087] Then place the degassed fine emulsion at 85 °C for pasteurization to kill microorganisms and inactivate lipase to avoid deterioration during the subsequent drying process. After 15 minutes, cool it to 3 °C;

[0088] S6: Add sodium ascorbate to the sterilized fine emulsion in S5, and then stir well to obtain a mixed emulsion;

[0089] S7: Spray-dry the mixed emulsion in S6, with an inlet air temperature of 120 °C and an outlet air temperature of 80 °C, to quickly solidify the wall material to form microcapsules and obtain microcapsule powder;

[0090] S8: Cool the microcapsule powder in S7, add silica during cooling, mix evenly and then sieve to obtain plant oil microcapsule powder;

[0091] S9: Pack the plant oil microcapsule powder in S8 using aluminum foil bags or vacuum packaging to avoid light and moisture and extend the shelf life.

[0092] Example 3:

[0093] This example presents a method for preparing a functional plant oil powder, including the following steps:

[0094] S1: Dissolve 10 g of sodium caseinate, 20 g of octenyl succinic anhydride starch ester, and 10 g of isomaltooligosaccharide in water at 50 °C, and stir evenly to obtain an aqueous phase;

[0095] S2: Mix 10 g of walnut oil, 0.45 g of mono- and diglycerol fatty acid esters, 0.15 g of phospholipids, 0.01 g of tea polyphenols, and 0.01 g of vitamin E and heat to 50 °C to form an oil phase;

[0096] S3: Slowly add the oil phase to the aqueous phase, where during the addition of the oil phase, stir while the stirring speed is 550 r / min to form a coarse emulsion;

[0097] S4: Use a homogenizer to refine the emulsion particle size to 4 microns, where the homogenization pressure is 30 MPa to obtain a fine emulsion;

[0098] S5: Perform degassing treatment on the fine emulsion in S4 to reduce the oxidation risk of the fine emulsion during the sterilization process. The specific implementation steps are as follows:

[0099] (1). First, heat the fine emulsion to 45 °C for preheating to reduce the viscosity of the fine emulsion and improve the subsequent degassing efficiency;

[0100] (2). Introduce the preheated fine emulsion into a vacuum degassing tank, control the pressure in the tank at -0.06 MPa, and allow the gas to escape through negative pressure;

[0101] Then place the degassed fine emulsion at 85 °C for pasteurization to kill microorganisms and inactivate lipase to avoid deterioration during the subsequent drying process. After 15 minutes, cool it to 3 °C;

[0102] S6: Add sodium ascorbate to the sterilized fine emulsion in S5, and then stir well to obtain a mixed emulsion;

[0103] S7: Spray-dry the mixed emulsion in S6, with the inlet air temperature at 120 °C and the outlet air temperature at 80 °C, and quickly solidify the wall material to form microcapsules to obtain microcapsule powder;

[0104] S8: Cool the microcapsule powder in S7, and add silicon dioxide while cooling. After mixing evenly, sieve it to obtain plant oil microcapsule powder;

[0105] S9: Pack the plant oil microcapsule powder in S8 using aluminum foil bags or vacuum packaging to avoid light and moisture and extend the shelf life.

[0106] Example 4:

[0107] This example proposes a preparation method for functional plant oil powder, including the following steps:

[0108] S1: Dissolve 10 g of sodium caseinate, 20 g of octenyl succinic anhydride starch ester, and 10 g of isomaltooligosaccharide in water at 50 °C, and stir evenly to obtain an aqueous phase;

[0109] S2: Mix 10 g of safflower oil, 0.45 g of mono- and diglycerol fatty acid esters, 0.15 g of phospholipids, 0.01 g of tea polyphenols, and 0.01 g of vitamin E and heat to 50 °C to form an oil phase;

[0110] S3: Slowly add the oil phase to the aqueous phase, and stir during the addition of the oil phase at a stirring speed of 550 r / min to form a coarse emulsion;

[0111] S4: Refine the emulsion particle size to 4 microns using a homogenizer, where the homogenization pressure is 30 MPa to obtain a fine emulsion;

[0112] S5: Perform degassing treatment on the fine emulsion in S4 to reduce the oxidation risk of the fine emulsion during the sterilization process. The specific implementation steps are as follows:

[0113] (1). First, heat the fine emulsion to 45 °C for preheating to reduce the viscosity of the fine emulsion and improve the subsequent degassing efficiency;

[0114] (2). Introduce the preheated fine emulsion into a vacuum degassing tank, control the pressure in the tank at -0.06 MPa, and allow the gas to escape through negative pressure;

[0115] Then place the degassed fine emulsion at 85 °C for pasteurization to kill microorganisms and inactivate lipase to avoid deterioration during the subsequent drying process. After 15 minutes, cool it to 3 °C;

[0116] S6: Add sodium ascorbate to the sterilized fine emulsion in S5, and then stir well to obtain a mixed emulsion;

[0117] S7: Spray-dry the mixed emulsion in S6, with the inlet air temperature at 120 °C and the outlet air temperature at 80 °C, quickly solidify the wall material to form microcapsules, and obtain microcapsule powder;

[0118] S8: Cool the microcapsule powder in S7, add silica during cooling, mix evenly, and then screen to obtain plant oil microcapsule powder;

[0119] S9: Pack the plant oil microcapsule powder in S8 using aluminum foil bags or vacuum packaging to avoid light and moisture and extend the shelf life.

[0120] Example Five:

[0121] This example presents a method for preparing a functional plant oil powder, which is basically the same as the steps in Example One. The only difference is that the aqueous phase is obtained by dissolving 10 g of sodium caseinate, 30 g of octenyl succinic anhydride starch ester, and 10 g of isomaltooligosaccharide in water at 55 °C and stirring evenly.

[0122] Example Six: This example presents a method for preparing a functional plant oil powder, which is basically the same as the steps in Example One. The only difference is that the aqueous phase is obtained by dissolving 10 g of sodium caseinate, 35 g of octenyl succinic anhydride starch ester, and 10 g of isomaltooligosaccharide in water at 60 °C and stirring evenly.

[0123] Comparative Example One:

[0124] This embodiment presents a method for preparing functional plant oil powder, which is basically the same as the steps in Example 1, with the only difference being that the aqueous phase is obtained by dissolving 10 g of sodium caseinate, 20 g of gum arabic, and 10 g of maltodextrin in water at 50 °C and stirring evenly.

[0125] Comparative Example 2: This embodiment presents a method for preparing functional plant oil powder, which is basically the same as the steps in Example 1, with the only difference being that degassing treatment is not performed before emulsion sterilization;

[0126] Comparative Example 3:

[0127] This embodiment presents a method for preparing functional plant oil powder, which is basically the same as the steps in Example 1, with the only difference being that sodium ascorbate is not added after emulsion sterilization;

[0128] Test Example 1:

[0129] In this test example, the plant oil powders prepared in Example 1, Example 2, Example 3, and Example 4 were used to extract fat respectively according to the "Second Method of Acid Hydrolysis" in GB 5009.6 and determined according to GB 5009.168. The determination results are as Figure 1 ;

[0130] As can be seen from Figure 1 the plant oils prepared in each example meet the national food safety standards;

[0131] Test Example 2:

[0132] In this test example, the encapsulation rates of the plant oil powders prepared in Example 1 and Example 5 were determined. The specific steps are as follows:

[0133] First, 5 g of each of the plant oil powders in Example 1 and Comparative Example 1 were dissolved in water respectively, and then the surface oil content of the two oil solutions was determined according to the provisions of the "First Method" in GB5009.6. Finally, the encapsulation rate was calculated according to the following formula:

[0134] Calculation results Figure 2 ;

[0135] As can be seen from Figure 2 the wall material combination of sodium caseinate, octenyl succinic anhydride starch ester, and isomaltooligosaccharide greatly improves the encapsulation rate of the plant oil capsule powder, which can greatly extend the storage time of the plant oil capsule powder;

[0136] Test Example 3:

[0137] In this test example, 5 g of each of the plant oil powders in Example 1, Example 5, Example 6, Comparative Example 2, and Comparative Example 3 were respectively placed in three containers and stored in an environment at 40 °C. Then, equal amounts of samples were taken out at 10 days, 20 days, 30 days, 40 days, and 50 days to measure the peroxide value and acid value;

[0138] Among them, the steps for measuring the peroxide value are as follows: First, extract the fat according to the "Second Method: Acid Hydrolysis Method" in GB 5009.6, and then measure the peroxide value according to the method in GB 5009.227. The measurement results are as Figure 3 ;

[0139] Among them, the steps for measuring the acid value are as follows: First, extract the fat according to the "Second Method: Acid Hydrolysis Method" in GB 5009.6, and then measure the acid value according to the method in GB 5009.229. The measurement results Figure 4 ;

[0140] It can be seen from Figure 3 and Figure 4 that after degassing before emulsion sterilization and adding sodium ascorbate, the antioxidant property of the prepared plant oil powder is greatly increased, thus greatly extending the storage time of the plant oil powder.

[0141] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing functional vegetable oil powder, characterized in that: The steps include: S1: dissolve sodium caseinate, octenyl succinate starch ester and isomaltooligosaccharide in 50-60°C water and stir evenly to obtain an aqueous phase; S2: mixing the plant seed oil body, emulsifier and antioxidant and heating them to 50-60° C. to form an oil phase; S3: slowly adding the oil phase into the water phase, wherein stirring is performed during the addition of the oil phase at a stirring speed of 550-1000 r / min to form a crude emulsion; S4: using a homogenizer to refine the emulsion particle size to 1-4 microns, wherein the homogenization pressure is 30-65 MPa to obtain a fine emulsion; S5: The miniemulsion in S4 is placed at 85-90°C for pasteurization to kill microorganisms and inactivate lipase to prevent deterioration during subsequent drying, and the temperature is maintained for 15-30 minutes before cooling to below 4°C; S6: adding sodium ascorbate to the sterilized miniemulsion in S5, and then stirring thoroughly to obtain a mixed emulsion; S7: spray drying the mixed emulsion in S6, with the air inlet temperature being 120-180°C and the air outlet temperature being 80-90°C, to rapidly solidify the wall material to form microcapsules, thereby obtaining microcapsule powder; S8: cooling the microcapsule powder in S7, adding silicon dioxide while cooling, mixing evenly and sieving to obtain vegetable oil microcapsule powder; S9: The vegetable oil microcapsule powder in S8 is packaged in an aluminum foil bag or vacuum packed to protect from light and moisture to extend the shelf life.

2. The method for preparing a functional vegetable oil powder according to claim 1, characterized in that: The plant seed oil body is selected from one or more of perilla seed oil, linseed oil, walnut oil, olive oil, soybean oil, rapeseed oil, safflower seed oil, milk thistle seed oil, eucommia seed oil, peony seed oil, ginkgo seed oil, tea seed oil, sea buckthorn seed oil, hemp seed oil, tung oil, and Xanthoceras sorbifolia oil.

3. The method for preparing a functional vegetable oil powder according to claim 1, characterized in that: In S1, the weight ratio of sodium caseinate, octenyl succinate starch, isomaltooligosaccharide and water in the aqueous phase is 1: (20-40): (10-20): (80-90).

4. The method for preparing a functional vegetable oil powder according to claim 1, characterized in that: In S2, the weight ratio of plant seed oil bodies, emulsifiers, and antioxidants in the oil phase is 1:(0.06-0.18):(0.002-0.003).

5. The method for preparing a functional vegetable oil powder according to claim 4, characterized in that: The emulsifier includes mono- and di-glycerol fatty acid esters and phospholipids, and the weight ratio of the mono- and di-glycerol fatty acid esters to the phospholipids is (3-3.5):

1.

6. The method for preparing a functional vegetable oil powder according to claim 4, characterized in that: The antioxidant comprises tea polyphenols and vitamin E, and the weight ratio of the tea polyphenols to vitamin E is 1:(1-2).

7. The method for preparing a functional vegetable oil powder according to claim 1, characterized in that: In S5, the miniemulsion needs to be degassed before sterilization to reduce the oxidation risk of the miniemulsion during the sterilization process. The specific implementation steps are as follows: (1) First, the miniemulsion is heated to 45-60°C for preheating to reduce the viscosity of the miniemulsion and improve the subsequent degassing efficiency; (2) The preheated miniemulsion is introduced into a vacuum degassing tank. The pressure in the tank is controlled at -0.06 to -0.08 MPa, and the gas is released by negative pressure.

8. The method for preparing a functional vegetable oil powder according to claim 7, characterized in that: The flow rate of the miniemulsion in the vacuum degassing tank is controlled at 4-5 m / s. 3 / h, ensuring that the residence time in the tank is 5-10 minutes.

9. The method for preparing a functional vegetable oil powder according to claim 1, characterized in that: In S7, the specific implementation steps of spray drying the mixed emulsion are as follows: (1) Start the air heating element to raise the air temperature at the inlet of the atomization chamber to 120-180°C; (2) The mixed emulsion is introduced into a centrifugal atomizer to be dispersed into tiny droplets at a rotation speed of 18,000-25,000 rpm and a droplet size of 50-100 microns. At the same time, hot air is introduced to contact the tiny droplets, and the water on the droplet surface evaporates rapidly, and the internal water diffuses to the surface to form porous microcapsule powder; (3) The microcapsule powder is sucked out and collected by a cyclone separator; (4) Spraying phytosterols on the surface of the collected microcapsule powder through a fluidized bed to enhance the antioxidant and sustained-release properties.

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