Amino acid embedding method as well as product and application thereof

Abstract

The invention relates to an embedding method of amino acid as well as a product and application thereof, the method comprises the following steps: spraying a first embedding agent solution on the surface of amino acid to obtain a first embedded material; spraying a second embedding agent solution on the surface of the first embedding material to obtain a second embedding material; and spraying the third embedding agent solution on the surface of the second embedding material to obtain the product, the first embedding medium comprises any one or a combination of at least two of sodium alginate, maltodextrin or alpha-cyclodextrine; the second embedding medium comprises any one or a combination of at least two of calcium gluconate, resistant dextrin, starch sodium octenylsuccinate or phospholipid; the third embedding agent comprises any one or a combination of at least two of gellan gum, xanthan gum and sodium carboxymethyl cellulose. Through multi-stage embedding, the bitter taste of the amino acid is improved, the solubility of the amino acid is increased, the embedding rate is high, and the amino acid can be stably applied to food.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and relates to an amino acid encapsulation method, its products, and applications. Background Technology

[0002] Amino acids, as the basic building blocks of proteins, play an indispensable role in the food industry. However, some amino acids have a distinct bitter taste. This bitterness is particularly pronounced in products with stringent taste requirements, significantly reducing consumer acceptance.

[0003] The low solubility of amino acids further limits their application range. This not only leads to poor uniformity of food systems, resulting in phenomena such as layering and turbidity, which affect the appearance quality of products, but also causes uneven distribution of amino acids in food, making it impossible to achieve precise nutritional fortification effects.

[0004] To address these issues, the industry commonly employs encapsulation technology to process amino acids, with microencapsulation being a widely used single encapsulation technique. Microencapsulation, by encapsulating amino acids within microcapsules formed by a wall material, theoretically masks bitterness and improves solubility. However, in practical applications, single microencapsulation technology has significant limitations: First, the encapsulation rate is low. Due to differences in compatibility between amino acids and wall materials, and unreasonable emulsification process parameters, some amino acids cannot be effectively encapsulated, and the free amino acids still release bitterness. Second, flavor masking is incomplete. The wall material of the microcapsules is prone to damage during processing or storage, leading to leakage of internal amino acids and re-contact of bitter components with the taste buds, failing to achieve long-lasting flavor masking. Third, solubility improvement is limited. If the wall material is inappropriately selected or the microcapsule structure is dense, it can hinder the dissolution of amino acids in water, thus affecting their bioavailability.

[0005] Therefore, developing more efficient and stable compound processing technologies has become an urgent need for enhancing the application value of amino acids in the food industry. Summary of the Invention

[0006] In view of the shortcomings of the prior art, the purpose of this invention is to provide an amino acid encapsulation method, its products, and applications.

[0007] To achieve this objective, the present invention adopts the following technical solution:

[0008] In a first aspect, the present invention provides a method for embedding amino acids, the method comprising:

[0009] (1) The first embedding agent solution is sprayed onto the surface of the amino acid to obtain the first embedding material;

[0010] (2) The second embedding agent solution is sprayed onto the surface of the first embedding material to obtain the second embedding material;

[0011] (3) Spray the third embedding agent solution onto the surface of the second embedding material to obtain the final product;

[0012] The first encapsulating agent includes any one or a combination of at least two of sodium alginate, maltodextrin, or α-cyclodextrin;

[0013] The second encapsulating agent includes any one or a combination of at least two of calcium gluconate, resistant dextrin, sodium octenyl succinate starch, or phospholipids;

[0014] The third embedding agent includes any one or a combination of at least two of gellan gum, xanthan gum, or sodium carboxymethyl cellulose.

[0015] This invention improves the bitterness and solubility of amino acids through multi-stage encapsulation, achieving a high encapsulation rate and stable application in food. Furthermore, the choice of encapsulating agent and the encapsulation sequence affect the encapsulation effect.

[0016] Preferably, the amino acid comprises any one or a combination of at least two of the following: L-alanine, glycine, L-glutamine, L-lysine hydrochloride, L-tyrosine, L-leucine, L-proline, L-arginine, L-valine, L-isoleucine, L-threonine, L-serine, L-aspartic acid, L-histidine, L-methionine, L-cysteine, L-tryptophan, L-phenylalanine, or L-lysine.

[0017] Preferably, the mass percentage of the first embedding agent in the first embedding agent solution is 0.5-15%, for example, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, etc. Other specific values ​​within the above range can be selected, and will not be elaborated here.

[0018] Preferably, the mass percentage of the second embedding agent in the second embedding agent solution is 0.5-15%, for example, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, etc. Other specific values ​​within the above range can be selected, and will not be elaborated here.

[0019] Preferably, the mass percentage of the third embedding agent in the third embedding agent solution is 0.5-15%, for example, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, etc. Other specific values ​​within the above range can be selected, and will not be elaborated here.

[0020] Preferably, the mass ratio of the amino acid to the first encapsulating agent solution is (50-99):(20-100).

[0021] Preferably, the mass ratio of the first embedding material to the second embedding agent solution is (50-99):(20-100).

[0022] Preferably, the mass ratio of the second embedding material to the third embedding agent solution is (50-99):(20-100).

[0023] The specific point values ​​in (50-99) can be selected from 50, 52, 55, 58, 60, 62, 65, 68, 70, 72, 75, 78, 80, 82, 85, 88, 90, 92, 95, 99, etc. The specific point values ​​in (20-100) can be selected from 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, etc. Other specific point values ​​within the above range can be selected, which will not be elaborated here.

[0024] Preferably, the spraying rate is 5-50 mL / min, such as 5 mL / min, 10 mL / min, 15 mL / min, 20 mL / min, 25 mL / min, 30 mL / min, 35 mL / min, 40 mL / min, 45 mL / min, 50 mL / min, etc. Other specific values ​​within the above range can be selected, and will not be elaborated here.

[0025] Preferably, the spraying process described in steps (1)-(3) further includes drying.

[0026] In a second aspect, the present invention provides an encapsulated amino acid prepared according to the encapsulation method of the amino acid described in the first aspect.

[0027] Thirdly, the present invention provides an application of the encapsulated amino acid according to the second aspect in the preparation of food.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] This invention improves the bitterness and solubility of amino acids through multi-stage encapsulation, achieving a high encapsulation rate and enabling stable application in food. Attached Figure Description

[0030] Figure 1 This is an electronic nose image of unencapsulated amino acid raw powder.

[0031] Figure 2This is an electronic nose image of the amino acids after embedding in Example 1.

[0032] Figure 3 This is an electronic nose image of the amino acids after embedding in Comparative Example 1.

[0033] Figure 4 This is an electronic nose image of the amino acids after embedding in Comparative Example 2.

[0034] Figure 5 This is an electronic nose image of the amino acids after embedding in Comparative Example 3.

[0035] Figure 6 This is an electronic nose image of the amino acids after embedding in Comparative Example 4.

[0036] Figure 7 This is an electronic nose image of the amino acids after embedding in Comparative Example 5.

[0037] Figure 8 This is an electronic nose image of the amino acids after embedding in Comparative Example 6.

[0038] Figure 9 This is an electronic nose image of the amino acids after embedding in Comparative Example 7.

[0039] Figure 10 This is an electronic nose image of the amino acids after embedding in ratio 8. Detailed Implementation

[0040] The technical solution of the present invention will be further illustrated below through specific embodiments. Those skilled in the art should understand that the embodiments described are merely illustrative of the present invention and should not be construed as limiting the invention in any way.

[0041] The sources of the active ingredients in the products involved in the following examples and comparative examples are as follows (only the active ingredients are shown; other necessary excipients contained in commercially available raw materials are not described):

[0042] Sodium alginate was purchased from Qingdao Mingyue Seaweed Group Co., Ltd., and its product is called sodium alginate.

[0043] The gellan gum was purchased from Ordos Zhongxuan Biochemical Co., Ltd., and its product was called gellan gum.

[0044] The maltodextrin was purchased from Shandong Xiwang Sugar Industry Co., Ltd. and was named maltodextrin.

[0045] The resistant dextrin was purchased from Baolingbao Biotechnology Co., Ltd. and is a product called resistant dextrin.

[0046] α-Cyclodextrin was purchased from Huaxing Biochemical Co., Ltd. as a product named α-Cyclodextrin;

[0047] Calcium gluconate was purchased from Zhengzhou Ruipu Bioengineering Co., Ltd. as a product called calcium gluconate.

[0048] The sodium octenyl succinate starch was purchased from Hangzhou Prostar Starch Co., Ltd. and was named sodium octenyl succinate starch.

[0049] Xanthan gum was purchased from Shandong Fufeng Fermentation Co., Ltd.

[0050] Sodium carboxymethyl cellulose was purchased from Chongqing Lihong Fine Chemical Co., Ltd.

[0051] Hydroxypropyl methylcellulose was purchased from Qufu Bestide Biomedical Co., Ltd.

[0052] The microcrystalline cellulose was purchased from Qufu Besti Biomedical Co., Ltd.

[0053] The gum arabic was purchased from Taian Dingli Adhesive Industry Co., Ltd.

[0054] The amino acid used in Example 1 was L-proline;

[0055] The amino acid used in Example 2 was L-tryptophan;

[0056] The amino acid used in Example 3 was a mixture of 50% L-threonine and 50% L-serine;

[0057] The amino acids used in Example 4 were a mixture of 5% L-alanine, 5% glycine, 5% L-glutamine, 5% L-lysine hydrochloride, 5% L-tyrosine, 5% L-leucine, 5% L-proline, 5% L-arginine, 5% L-valine, 5% L-isoleucine, 20% L-threonine, 5% L-serine, 5% L-aspartic acid, 5% L-histidine, 5% L-methionine, 5% L-cysteine, and 5% L-tryptophan.

[0058] Example 1

[0059] This embodiment provides a method for embedding amino acids, the embedding method comprising:

[0060] (1) Spray 1 wt% sodium alginate solution onto the surface of amino acids and dry to obtain the first embedding material. The mass ratio of sodium alginate solution to amino acids is 60:70 and the spraying rate is 20 mL / min.

[0061] (2) A 10 wt% calcium gluconate solution was sprayed onto the surface of the first embedding material and dried to obtain the second embedding material; the mass ratio of calcium gluconate solution to the first embedding material was 60:70, and the spraying rate was 20 mL / min.

[0062] (3) Spray 0.5 wt% gellan gum solution onto the surface of the second embedding material and dry it to obtain the product; the mass ratio of gellan gum solution to the second embedding material is 60:70 and the spraying rate is 20 mL / min.

[0063] Example 2

[0064] This embodiment provides a method for embedding amino acids, the embedding method comprising:

[0065] (1) A 5 wt% maltodextrin solution was sprayed onto the surface of amino acids and dried to obtain the first embedding material. The mass ratio of maltodextrin solution to amino acids was 100:50, and the spraying rate was 5 mL / min.

[0066] (2) A 6 wt% resistant dextrin solution was sprayed onto the surface of the first embedding material and dried to obtain the second embedding material. The mass ratio of the resistant dextrin solution to the first embedding material was 100:50, and the spraying rate was 5 mL / min.

[0067] (3) Spray 0.5 wt% gellan gum solution onto the surface of the second embedding material and dry it to obtain the product; the mass ratio of gellan gum solution to the second embedding material is 100:50 and the spraying rate is 5 mL / min.

[0068] Example 3

[0069] This embodiment provides a method for embedding amino acids, the embedding method comprising:

[0070] (1) Spray 8 wt% maltodextrin solution onto the surface of amino acids and dry to obtain the first embedding material. The mass ratio of maltodextrin solution to amino acids is 20:99 and the spraying rate is 50 mL / min.

[0071] (2) Spray 3 wt% sodium octenyl succinate starch solution onto the surface of the first embedding material and dry it to obtain the second embedding material. The mass ratio of sodium octenyl succinate starch solution to the first embedding material is 20:99, and the spraying rate is 50 mL / min.

[0072] (3) Spray 1 wt% xanthan gum solution onto the surface of the second embedding material and dry it to obtain the product; the mass ratio of xanthan gum solution to the second embedding material is 20:99, and the spraying rate is 50 mL / min.

[0073] Example 4

[0074] This embodiment provides a method for embedding amino acids, the embedding method comprising:

[0075] (1) A 10 wt% maltodextrin solution was sprayed onto the surface of amino acids and dried to obtain the first embedding material. The mass ratio of maltodextrin solution to amino acids was 60:90, and the spraying rate was 40 mL / min.

[0076] (2) A 2wt% resistant dextrin solution was sprayed onto the surface of the first embedding material and dried to obtain the second embedding material. The mass ratio of the resistant dextrin solution to the first embedding material was 60:90, and the spraying rate was 40 mL / min.

[0077] (3) Spray 1.5wt% xanthan gum solution onto the surface of the second embedding material and dry it to obtain the product; the mass ratio of xanthan gum solution to the second embedding material is 60:90 and the spraying rate is 40 mL / min.

[0078] Comparative Example 1

[0079] This comparative example provides a method for embedding amino acids, the embedding method comprising:

[0080] (1) A 1 wt% sodium alginate solution was sprayed onto the surface of amino acids and dried to obtain the first embedding material. The mass ratio of sodium alginate solution to amino acids was 60:70, and the spraying rate was 20 mL / min.

[0081] Comparative Example 2

[0082] This comparative example provides a method for embedding amino acids, the embedding method comprising:

[0083] (1) Spray 1 wt% sodium alginate solution onto the surface of amino acids and dry to obtain the first embedding material. The mass ratio of sodium alginate solution to amino acids is 60:70 and the spraying rate is 20 mL / min.

[0084] (2) Spray 10 wt% calcium gluconate solution onto the surface of the first embedding material and dry it to obtain the product; the mass ratio of calcium gluconate solution to the first embedding material is 60:70 and the spraying rate is 20 mL / min.

[0085] Comparative Example 3

[0086] This comparative example provides a method for embedding amino acids, which differs from Example 1 only in that step (1) is "spraying 1wt% hydroxypropyl methylcellulose solution onto the surface of amino acids, drying, and obtaining the first embedding material, the mass ratio of hydroxypropyl methylcellulose solution to amino acids is 60:70, and the spraying rate is 20 mL / min", while other operations remain unchanged.

[0087] Comparative Example 4

[0088] This comparative example provides a method for embedding amino acids, which differs from Example 1 only in that step (2) is "spraying a 10wt% microcrystalline cellulose solution onto the surface of the first embedding material, drying it, and obtaining the second embedding material; the mass ratio of the microcrystalline cellulose solution to the first embedding material is 60:70, and the spraying rate is 20 mL / min", while other operations remain unchanged.

[0089] Comparative Example 5

[0090] This comparative example provides a method for embedding amino acids, which differs from Example 1 only in that step (3) is "spraying a 0.5 wt% gum arabic solution onto the surface of the second embedding material and drying it to obtain the second embedding material; the mass ratio of gum arabic solution to the second embedding material is 60:70, and the spraying rate is 20 mL / min", while other operations remain unchanged.

[0091] Comparative Example 6

[0092] This comparative example provides a method for embedding amino acids, the embedding method comprising:

[0093] (1) A 10wt% calcium gluconate solution was sprayed onto the surface of amino acids and dried to obtain the first embedding material. The mass ratio of calcium gluconate solution to amino acids was 60:70, and the spraying rate was 20 mL / min.

[0094] (2) Spray 1 wt% sodium alginate solution onto the surface of the first embedding material and dry it to obtain the second embedding material. The mass ratio of sodium alginate solution to the first embedding material is 60:70, and the spraying rate is 20 mL / min.

[0095] (3) Spray 0.5 wt% gellan gum solution onto the surface of the second embedding material and dry it to obtain the product; the mass ratio of gellan gum solution to the second embedding material is 60:70 and the spraying rate is 20 mL / min.

[0096] Comparative Example 7

[0097] This comparative example provides a method for embedding amino acids, the embedding method comprising:

[0098] (1) Spray 0.5 wt% gellan gum solution onto the surface of amino acids and dry to obtain the first embedding material. The mass ratio of gellan gum solution to amino acids is 60:70 and the spraying rate is 20 mL / min.

[0099] (2) A 10 wt% calcium gluconate solution was sprayed onto the surface of the first embedding material and dried to obtain the second embedding material; the mass ratio of calcium gluconate solution to the first embedding material was 60:70, and the spraying rate was 20 mL / min.

[0100] (3) Spray 1 wt% sodium alginate solution onto the surface of the second embedding material and dry it to obtain the product; the mass ratio of sodium alginate solution to the second embedding material is 60:70 and the spraying rate is 20 mL / min.

[0101] Comparative Example 8

[0102] This comparative example provides a method for embedding amino acids, the embedding method comprising:

[0103] (1) Spray 1 wt% sodium alginate solution onto the surface of amino acids and dry to obtain the first embedding material. The mass ratio of sodium alginate solution to amino acids is 60:70 and the spraying rate is 20 mL / min.

[0104] (2) Spray 0.5 wt% gellan gum solution onto the surface of the first embedding material and dry it to obtain the second embedding material; the mass ratio of gellan gum solution to the first embedding material is 60:70 and the spraying rate is 20 mL / min;

[0105] (3) Spray 10 wt% calcium gluconate solution onto the surface of the second embedding material and dry it to obtain the product; the mass ratio of calcium gluconate solution to the second embedding material is 60:70 and the spraying rate is 20 mL / min.

[0106] Test Example 1

[0107] Embedding effect test

[0108] Test method: The Kjeldahl method was used to determine the protein content in unencapsulated and encapsulated amino acids to determine the encapsulation rate.

[0109]

[0110] Table 1

[0111]

[0112] As shown in Table 1, the method described in this invention has a high encapsulation rate for amino acids. The replacement of the encapsulating material, the change of the encapsulation order, or the reduction of the number of encapsulations will all affect the encapsulation effect.

[0113] Test Example 2

[0114] Sensory evaluation

[0115] Testing Method: Sensory evaluation was conducted by 10 experienced evaluators, who assessed the encapsulated amino acids from four aspects: color, aroma, texture, and taste. The score was the average of the 10 evaluators, with a total score of 100 points. The sensory evaluation criteria are shown in Table 2.

[0116] Table 2

[0117]

[0118] Table 3

[0119]

[0120] As shown in Table 3, the method described in this invention can improve the taste of amino acids by encapsulating them. The replacement of the encapsulating material, the change of the encapsulation order, or the reduction of the number of encapsulations will all affect the above effect.

[0121] Test Example 3

[0122] Solubility test

[0123] Test method: Prepare 5g of amino acids and mix them with 40℃ warm water at a ratio of 1:10. After shaking slightly, observe: (1) Dissolution and dispersion time: the time required for complete dispersion in water; (2) Sedimentation amount: the proportion of undissolved particles or powder remaining at the bottom; (3) Solution homogeneity: whether it separates into layers or clumps.

[0124] Based on the above results, the differences in solubility are comprehensively determined.

[0125] Table 4

[0126]

[0127] As shown in Table 4, the method described in this invention can accelerate the dissolution of amino acids, reduce insoluble precipitates, and improve the homogeneity of the solution. The replacement of the embedding material, the change of the embedding order, or the reduction of the number of embedding times will all affect the above effects.

[0128] Test Example 4

[0129] Electronic nose test

[0130] Test method: Take 2 grams of each sample to be tested, place them in the electronic nose device, perform the test, and record the results.

[0131] Table 5

[0132]

[0133] The results are as follows Figure 1-10 As shown in the results of the electronic nose, the W5S sensor (nitrogen oxides), W6S sensor (hydrides), W1S sensor (methyl compounds), W1W sensor (sulfides), W2S sensor (for alcohols, aldehydes and ketones), and W2W sensor (aromatic components) of the product embedded using the method described in this invention have a certain masking effect. However, changing the choice of embedding agent or adjusting the embedding order will result in a poorer overall masking effect.

[0134] Test Example 5

[0135] I. Preparation of raw and auxiliary materials

[0136] Prepare qualified raw and auxiliary materials according to production volume.

[0137] II. Ingredient Weighing

[0138] Weigh the following ingredients according to the formula ratio and production volume: 73.9g purified water, 1g lemon powder, 2g L-alanine, 2g glycine, 2g L-glutamine, 2g L-lysine hydrochloride, 13g of the encapsulation material from Example 1 (containing 4% L-tyrosine, 4% L-leucine, 4% L-proline, 4% L-arginine, 4% L-valine, 10% L-isoleucine, 10% L-threonine, 10% L-serine, 10% L-aspartic acid, 10% L-histidine, 10% L-methionine, 10% L-cysteine, 10% L-tryptophan), 3g white sugar, 0.5g L-malic acid, 0.3g citric acid, 0.2g carrageenan, 0.05g monk fruit glycoside, and 0.05g edible flavoring.

[0139] III. Mixing

[0140] Add the prescribed amount of purified water to the mixing jar and heat it to about 70°C. Add the premixed formula of lemon powder, L-alanine, glycine, L-glutamine, L-lysine hydrochloride, encapsulated ingredients (including L-tyrosine, L-leucine, L-proline, L-arginine, L-valine, L-isoleucine, L-threonine, L-serine, L-aspartic acid, L-histidine, L-methionine, L-cysteine, L-tryptophan), white sugar, L-malic acid, citric acid, carrageenan, and monk fruit extract. Turn on the stirrer and stir at 30 revolutions per minute for 30 minutes. Add the prescribed amount of edible flavoring and stir for another 30 minutes.

[0141] IV. Filling

[0142] Filling is done using a filling machine.

[0143] V. Sterilization

[0144] After filling, the product is sterilized at 80℃ for 30 minutes to obtain the final product.

[0145] (Based on the above steps, the same amount of unencapsulated amino acid raw materials were used to prepare the product as a control sample.)

[0146] VI. Stability Test

[0147] Sensory evaluation was conducted on both products. Ten experienced evaluators assessed the products based on four aspects: color, aroma, texture, and taste. The scores were the average of the ten evaluators, with a total score of 100. The sensory evaluation criteria are shown in Table 2.

[0148] VII. Results

[0149] Table 6

[0150]

[0151] As shown in the table above, the encapsulated product has a greater sensory advantage.

[0152] Test Example 6

[0153] I. Preparation of raw and auxiliary materials

[0154] Prepare qualified raw and auxiliary materials according to production volume.

[0155] II. Ingredient Weighing

[0156] Weigh 99.9 grams of encapsulated material according to the formula ratio based on the production volume of the product (containing 10% L-alanine, 10% glycine, 10% L-glutamine, 10% L-lysine hydrochloride, 10% L-tyrosine, 10% L-leucine, 10% L-proline, 2% L-arginine, 3% L-valine, 1% L-isoleucine, 4% L-threonine, 1% L-serine, 1% L-aspartic acid, 4% L-histidine, 4% L-methionine, 7% L-cysteine, and 3% L-tryptophan) and 0.1 grams of edible flavoring.

[0157] III. Mixing

[0158] A three-dimensional motion mixer was used, with a mixing frequency of 40Hz and a mixing time of 20 minutes. A sandwich feeding method was adopted, and raw materials were added according to the production volume. The feeding sequence was approximately 1 / 2 of the encapsulated material, edible flavoring, and approximately 1 / 2 of the encapsulated material. The mixture was mixed for 20 minutes to obtain the total mixture.

[0159] IV. Filling

[0160] The mixed materials are then filled to obtain the final product.

[0161] V. Product Hygroscopicity Test

[0162] After opening the product, place it in an environment with a humidity of 75±5% and a temperature of 25℃ to test the product's moisture absorption and weight gain.

[0163] Table 7

[0164]

[0165] As shown in the table above, the encapsulated product has a lower moisture absorption and weight gain rate, which helps to improve the product's stability during its shelf life.

[0166] The applicant declares that this invention illustrates an amino acid encapsulation method, its product, and its application through the above embodiments. However, this invention is not limited to the above embodiments, meaning that this invention does not necessarily rely on the above embodiments for implementation. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of raw materials for the product, addition of auxiliary components, and selection of specific methods, etc., all fall within the protection and disclosure scope of this invention.

[0167] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0168] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. An embedding method of an amino acid, characterized by, The method comprises: (1) spraying a first embedding agent solution on the surface of the amino acid to obtain a first embedding; (2) spraying a second embedding agent solution on the surface of the first embedding to obtain a second embedding; (3) spraying a third embedding agent solution on the surface of the second embedding, and the embedding amino acid is obtained; The first embedding agent comprises any one or a combination of at least two of sodium alginate, maltodextrin or α-cyclodextrin; The second embedding agent comprises any one or a combination of at least two of calcium gluconate, resistant dextrin, sodium octenyl succinate starch or phospholipid; The third embedding agent comprises any one or a combination of at least two of gellan gum, xanthan gum or sodium carboxymethyl cellulose.

2. The method of embedding amino acids according to claim 1, characterized in that, The mass percentage content of the first embedding agent in the first embedding agent solution is 0.5-15%.

3. The method of embedding amino acids according to claim 1, characterized in that, The mass percentage content of the second embedding agent in the second embedding agent solution is 0.5-15%.

4. The method of embedding amino acids according to claim 1, characterized in that, The mass percentage content of the third embedding agent in the third embedding agent solution is 0.5-15%.

5. The method of embedding amino acids according to claim 1, wherein The mass ratio of the amino acid to the first embedding agent solution is (50-99):(20-100).

6. The method of embedding amino acids according to claim 1, wherein The mass ratio of the first embedding to the second embedding agent solution is (50-99):(20-100).

7. The method of embedding amino acids according to claim 1, wherein The mass ratio of the second embedding to the third embedding agent solution is (50-99):(20-100).

8. The method of embedding amino acids according to claim 1, wherein The spraying rate is 5-50 mL / min.

9. The embedded amino acid prepared by the embedding method of the amino acid according to any one of claims 1-8.

10. The use of the embedded amino acid according to claim 9 in the preparation of food.

Images