High-protein micro-capsule coated emulsified fat powder and preparation method thereof

Abstract

The invention discloses high-protein micro-capsule coated emulsified fat powder and a preparation method thereof, and belongs to the field of biotechnology processing. The high-protein micro-capsule coated emulsified fat powder comprises the following raw materials in parts by mass: 10-14 parts of fermentation slurry, 8-12 parts of vegetable oil, 40-60 parts of composite wall material raw materials, 0.5-4 parts of an emulsifier A, 1.5-3 parts of an emulsifier B, 4-10 parts of a polysaccharide compound and 2-6 parts of other auxiliaries, the composite wall material comprises the following raw materials: glycosylated protein and hydrophobic modified maltodextrin in a mass ratio of 1: (2-3). The micromolecular nutrient substances in the fermented slurry can improve the nutrient digestion and absorption rate of livestock and poultry, reduce the pollution of mycotoxin, and can effectively protect the active components as the microcapsule core material. The raw materials of the composite wall material well adapt to a composite core material system, the embedding rate of fermentation slurry is improved, a continuous and compact wall shell is obtained, internal active ingredients are effectively protected, and slow release of the core material in intestinal tracts is controlled.

Description

Technical Field

[0001] This invention relates to the field of biotechnology processing, and in particular to a high-protein microencapsulated emulsified fat powder and its preparation method. Background Technology

[0002] As livestock and poultry farming gradually develops towards large-scale and intensive operations, attempts have begun to combine biotechnology processing techniques to achieve breakthroughs. The nutritional components required for livestock and poultry growth are complex, and natural grains or products such as corn are highly susceptible to contamination by mycotoxins, which can damage the digestive tract, leading to slow nutrient absorption, dysbiosis, and in severe cases, diarrhea or enteritis.

[0003] Furthermore, livestock and poultry require the introduction of oils and fats during their growth process to provide energy and essential fatty acids. However, directly added liquid oils are prone to oxidation and rancidity, especially in young livestock and poultry whose digestive systems are not fully developed, resulting in limited ability to emulsify, digest, and absorb free fats. Therefore, solid fat powder produced using technologies such as spray cooling, where the oil is microencapsulated, can effectively prevent rancidity and oxidation, reducing the occurrence of stress syndrome.

[0004] During the production of fat powder, it was discovered that adding small-molecule biological nutrients produced through fermentation not only improves palatability but also promotes rapid digestion and absorption, thus enhancing the absorption of nutrients by livestock and poultry. Furthermore, it can inhibit the toxicity of fungal toxins. Through this type of biomodification technology, the raw material substrate can be better processed, which can help livestock and poultry, especially weaned young animals that urgently need nutrient supplementation, to obtain better growth conditions.

[0005] However, the microencapsulation technology of fat powder is greatly influenced by the wall material. There are many types of wall materials, which must meet the requirements of food hygiene and food additives, be non-toxic and edible, have good biocompatibility, effectively protect the core material from volatilization and deterioration, and also have certain food processing characteristics such as emulsification and film-forming properties. Among them, carbohydrate-based wall materials are widely used and the raw materials are readily available, but when used alone, the microencapsulation efficiency is low, the stability is poor, and it is difficult to introduce small molecule nutrients. Chinese patent application CN115176880A discloses a method for preparing feed-grade high-protein, emulsion-like, fast-dissolving functional microencapsulated emulsified fat powder, which uses soybean protein concentrate and rice protein concentrate as wall material raw materials. This can produce fat powder with high protein content and good protein quality, but the natural emulsification properties of protein-based wall material raw materials are relatively poor, making it difficult to achieve effective encapsulation.

[0006] Therefore, it is of great significance to obtain a high-quality fat powder that is palatable, has a high digestibility and absorption rate, low mycotoxin content, and can effectively improve the immunity of livestock and poultry and reduce symptoms such as diarrhea. Summary of the Invention

[0007] This invention provides a high-protein microencapsulated emulsified fat powder and its preparation method, which can solve the problems of single nutrient content, poor digestibility and absorption rate, and poor coating effect of existing microencapsulated fat powders.

[0008] In a first aspect, the present invention provides a high-protein microencapsulated emulsified fat powder, comprising the following raw materials in parts by weight: 10-14 parts of fermentation slurry; 8-12 parts vegetable oil; 40-60 parts of composite wall material raw materials; Emulsifier A: 0.5–4 parts; Emulsifier B: 1.5–3 parts; 4-10 parts of polysaccharide compounds; Other auxiliary agents: 2-6 parts; The raw materials for the composite wall material include glycosylated protein and hydrophobically modified maltodextrin in a mass ratio of 1:(2-3).

[0009] Preferably, the raw materials for the fermentation slurry include fermentation substrate and compound enzyme preparation; The fermentation substrate includes one or more combinations of corn flour, broken rice, soybean meal with husk, protein powder, and corn bran; the compound enzyme preparation includes two or more combinations of protease, amylase, lipase, cellulase, xylanase, β-glucanase, and pectinase.

[0010] Preferably, the vegetable oil includes one or more of soybean oil, corn oil, rapeseed oil, cottonseed oil, palm oil, coconut oil, and flaxseed oil.

[0011] Preferably, emulsifier A comprises one or more of soy protein isolate, sodium caseinate, and sucrose fatty acid esters; emulsifier B is a small molecule emulsifier, which comprises one or more of monoglycerides, sucrose esters, sorbitan monolaurate, and soy lecithin.

[0012] By adopting the above technical solution, the microencapsulated emulsified fat powder of the present invention introduces fermentation slurry. Through pre-digestion treatment of the fermentation substrate, the large molecular proteins contained in the fermentation substrate can be pre-decomposed into small molecular fermentation peptides, organic acids, glucose, and fructose during the enzymatic hydrolysis process. These pre-digested products can be rapidly absorbed in the animal intestine without undergoing a complex digestion process, thereby significantly improving the digestibility and absorption rate of energy and protein in the fat powder by livestock and poultry, especially beneficial to young livestock and poultry whose digestive systems are not yet fully developed. Furthermore, the metabolites produced during the enzymatic fermentation process can effectively destroy the toxic genes of mycotoxins, degrading them into non-toxic products, thereby significantly reducing the mycotoxin content in the fat powder and reducing the probability of diarrhea in livestock and poultry.

[0013] Meanwhile, the fermentation slurry and vegetable oil of the present invention are used together as the core material for microencapsulation. On the one hand, the fermentation slurry is rich in small molecule nutrients. If conventional technical means are used to use it as a protein wall material to only coat the vegetable oil, the bioactive components in the fermentation slurry are easily deactivated during processing, storage or in the acidic environment of the animal's stomach, resulting in a decrease in the nutritional content of the fat powder. The present invention uses it as the main component of the core material, which can effectively protect these small molecule nutrients and ensure that they can be targeted and released into the intestine, thus preserving the nutrients contained in the fermentation substrate to the greatest extent.

[0014] On the other hand, by being encapsulated in microcapsules, nutrients can be released simultaneously and slowly in synergy with the plant oil in the core material. The intestines can absorb nutrients simultaneously, which can maximize the synergistic effect of nutrition and improve the absorption rate of nutrients.

[0015] In this invention, a composite system of glycosylated protein and hydrophobically modified maltodextrin was selected as the raw material for the wall material. The glycosylated protein is amphiphilic, enabling rapid formation of an interfacial film during microencapsulation. The maltodextrin, after hydrophobic modification, also becomes amphiphilic, synergistically complementing the glycosylated protein to effectively fill gaps, resulting in a dense and high-strength microcapsule wall. This optimizes the structure and barrier properties of the wall, meeting the requirements for wall material raw materials for encapsulating fermentation slurries. Furthermore, it can increase the protein content of the fat powder, thereby increasing the proportion of nutrients.

[0016] Preferably, the raw materials for the hydrophobically modified maltodextrin include maltodextrin and octenyl succinic anhydride in a mass ratio of 1:(0.04-0.06).

[0017] Preferably, the hydrophobically modified maltodextrin is prepared according to the following method: Maltodextrin is added to an alcohol solvent at 30–35°C to swell, and the pH is maintained at 8–10. Octenyl succinic anhydride is added, and the mixture is stirred for 3–4 hours. Then, after neutralization, washing, drying, and pulverization, hydrophobic modified maltodextrin is obtained.

[0018] More preferably, the alcohol solvent includes anhydrous ethanol.

[0019] By adopting the above technical solution, maltodextrin, as a common wall material raw material, when used alone, especially under the condition of using fermentation slurry and vegetable oil as core materials in this invention, forms a porous and loose shell structure with poor barrier ability against external oxygen or moisture. Furthermore, the resulting interfacial film is unstable, resulting in poor encapsulation effect of fermentation slurry. The formed microcapsules may have problems such as hollowness, collapse, or surface holes, causing small molecules and oils in the core material to easily leak through the pores or be affected by external factors, resulting in nutrient loss, product moisture absorption and clumping, etc.

[0020] To address this issue, this invention further modifies maltodextrin by introducing hydrophobic groups onto its molecular chain, making it amphiphilic. This allows for the formation of a denser interfacial film at the oil-water interface, improving the stability of the interfacial film. Furthermore, the amphiphilicity enhances the encapsulation effect of the composite wall material raw material on the fermentation slurry, achieving effective encapsulation of small molecule nutrients.

[0021] Furthermore, while combining maltodextrin with protein-based wall materials can improve the density of the wall shell, common protein-based wall materials such as whey protein and sodium caseinate are prone to denaturation, aggregation, and hydrolysis in the acidic environment of animal stomachs, leading to a significant decrease in the stability of the wall material and preventing the complete and effective absorption of nutrients. This invention selects glycosylated proteins and hydrophobically modified maltodextrin for compounding. This not only allows the synergistic effect of the glycosylated proteins to fill the pores in the wall shell network, resulting in a continuous and dense shell, but also increases the steric hindrance and hydrophilicity of the protein molecules through glycosylation modification, enabling the composite wall material raw materials to be quickly and uniformly adsorbed onto the oil-water interface, forming a stable interfacial film. Moreover, glycosylation treatment significantly improves the stability of the protein, meeting the application requirements of fat powders.

[0022] The wall shell obtained by combining the above two raw materials not only has good density and barrier properties, which can effectively protect the internal active ingredients, but also can effectively control the release of the core material in the intestine and will not affect the solubility of the wall shell in the gastric acid environment, thereby improving the digestion and absorption rate of nutrients.

[0023] Preferably, the polysaccharide compound is a positively charged polysaccharide; the positively charged polysaccharide includes one or a combination of chitosan and chitosan oligosaccharides.

[0024] By adopting the above technical solution, the microencapsulated fat powder obtained by the present invention, based on the composite wall material raw material, also contains polysaccharide compounds. During the microencapsulation process, the positively charged polysaccharide compounds and the negatively charged glycosylated protein molecules will generate a strong electrostatic attraction, and a polysaccharide coating layer will be constructed in situ on the already formed initial composite interface film.

[0025] The newly formed interface layer can increase the cross-linking degree of the shell cross-linking network, reduce the porosity of the shell, and improve the mechanical strength of the shell. Furthermore, it can improve the accurate release of nutrients from the core material in the fat powder into the intestines, thereby enhancing the digestibility and absorption of nutrients by livestock and poultry, and improving animal immunity.

[0026] Preferably, other additives include amino acids and sodium hexametaphosphate in a mass ratio of (0.5-4):(1.5-2).

[0027] By employing the above technical solution, during the preparation process, the active soluble protein molecules in the system will bridge and aggregate, leading to precipitation or turbidity. The precipitate cannot be uniformly dispersed to form a stable shell, resulting in a decline in the performance of the microcapsule shell. The addition of sodium hexametaphosphate and amino acids can cut off the interference of metal ions on protein molecules in the system through chelation, maintain the solubility of the wall material raw materials, and maintain the stability of the emulsification process.

[0028] Furthermore, the introduction of amino acids can not only synergistically eliminate the bridging effect of the wall material raw materials with sodium hexametaphosphate, but also introduce a nitrogen source into the fat powder. The amino acids retained in the wall shell are decomposed and released in the animal body, supplementing the amino acid balance of the fat powder. This, in conjunction with the nutrients in the fermentation slurry in the core material, improves the nutrient utilization rate.

[0029] Secondly, the present invention provides a method for preparing high-protein microencapsulated emulsified fat powder, which includes the following process steps: S1. Fermentation and enzymatic hydrolysis: The fermentation substrate is subjected to ultra-fine grinding and baking explosion treatment to obtain fermentation micro powder; the fermentation micro powder is dispersed in deionized water, the pH value is adjusted to 6.0-6.5, a compound enzyme preparation is added, the temperature is raised to 60-70℃, and enzymatic hydrolysis fermentation is carried out to obtain fermentation slurry; S2. Pre-emulsification: Disperse emulsifier A in deionized water and stir for 1-2 hours, then add vegetable oil and fermentation slurry, and stir at high speed to obtain a pre-emulsion; S3. Microencapsulation: Add composite wall material raw materials, other additives and emulsifier B to deionized water, mix evenly, add pre-emulsion, and obtain a premixed solution by stirring, dispersing and emulsifying homogenize; add an acidic aqueous solution of polysaccharide compound to the premixed solution, continue mixing and homogenizing, and finally dry to obtain the final product.

[0030] Preferably, in step S3, the concentration of the acidic aqueous solution of the polysaccharide compound is 0.5-1.5%, and the pH value is 5.0-6.0.

[0031] More preferably, the particle size of the fermentation powder is 1000-2000 mesh.

[0032] More preferably, the amount of compound enzyme preparation added is 150-220 U / g.

[0033] More preferably, the concentration of emulsifier A is 0.2% to 2%.

[0034] By adopting the above technical solution, the fermentation substrate is first subjected to fermentation enzymatic hydrolysis. The pretreatment process of ultrafine grinding and baking explosion can provide more action sites for the compound enzyme preparation, improve the biotransformation efficiency, and expose mycotoxins, which is conducive to the direct destruction of mycotoxins by the fermentation products. Then, under the action of the compound enzyme preparation, fermentation enzymatic hydrolysis is carried out to achieve pre-digestion of macromolecules in the fermentation substrate, generating small molecule nutrients that are more easily absorbed, thereby improving the digestibility and absorption rate of livestock and poultry.

[0035] Then, the obtained fermentation slurry and vegetable oil were pre-emulsified. Since the addition of hydrophilic fermentation slurry would seriously affect the subsequent emulsification and microencapsulation process, the fermentation slurry and vegetable oil were pre-emulsified to form a pre-emulsified system with a preliminary stable and uniformly distributed fermentation active ingredients, ensuring the uniformity of the core material components and improving the encapsulation rate of active ingredients in the subsequent microencapsulation process.

[0036] Finally, the pre-emulsion is microencapsulated. In the first stage, the composite wall material raw material is mixed and homogenized with the pre-emulsion, during which an interfacial film is formed on the surface of the pre-emulsion droplets. In the second stage, an acidic aqueous solution of polysaccharide compounds is added. Through electrostatic attraction, the polysaccharide compounds adsorb onto negatively charged glycosylated proteins, further improving the stability and mechanical strength of the formed shell, thereby enhancing the protection of the core material. At the same time, this does not affect the solubility of the formed microcapsules, promoting the absorption of nutrients by animals. Finally, after drying and solidification, a solid shell is formed, yielding microencapsulated emulsified fat powder.

[0037] The resulting microencapsulated emulsified fat powder encapsulates fermented slurry as a core material within microcapsules, effectively preventing the loss of small-molecule nutrients and improving the absorption rate of nutrients by livestock and poultry. Furthermore, glycosylated proteins and hydrophobically modified maltodextrin are selected as wall material raw materials to adapt to the characteristics of the composite core material and improve the encapsulation rate of the fermented slurry. Finally, the adsorption of positively charged polysaccharide compounds further enhances the continuity, density, barrier properties, and mechanical strength of the formed shell, resulting in a microencapsulated fat powder with good palatability, high digestibility and absorption, effectively improving livestock and poultry immunity, and reducing symptoms such as diarrhea.

[0038] Preferably, in step S2, an antioxidant is also added to the pre-emulsion; the antioxidant includes one or more of vitamin E, tea polyphenols, and rosemary extract.

[0039] More preferably, the amount of antioxidant added is 0.5% to 1%.

[0040] By adopting the above technical solution, natural antioxidants are also added to the pre-emulsion, which can effectively protect the easily oxidized bioactive substances in the oil and fermentation slurry, thereby improving the shelf life of the obtained fat powder and ensuring the functionality and bioactivity of the active ingredients.

[0041] The beneficial effects of this invention are: 1. The high-protein microencapsulated emulsified fat powder provided by this invention incorporates fermented slurry. This primarily utilizes advanced bioprocessing technology to pre-digest the fermentation substrate, breaking it down into small-molecule nutrients. This improves the digestibility and absorption rate of nutrients by livestock and poultry while reducing mycotoxin contamination. Furthermore, the fermented slurry and vegetable oil used together as the core material for microencapsulation effectively protect the small-molecule active substances in the fermented slurry, reducing inactivation and loss, and achieving simultaneous slow release of nutrients.

[0042] 2. The wall material raw materials of the high-protein microcapsule-coated emulsified fat powder provided by the present invention include glycosylated protein and hydrophobically modified maltodextrin, which can effectively adapt to the composite core material system of fermentation slurry and vegetable oil, increase the encapsulation rate of fermentation slurry, improve the overall stability, and reduce the porosity of the wall shell after composite, resulting in a continuous and dense wall shell, effectively protecting the internal active ingredients and controlling the release of the core material in the intestine.

[0043] 3. The high-protein microencapsulated emulsified fat powder provided by this invention also introduces positively charged polysaccharide compounds during the microencapsulation process. These compounds can generate a strong electrostatic attraction between the polysaccharide compounds and negatively charged glycosylated protein molecules, which can further reduce the porosity of the shell, improve the mechanical strength of the shell, and achieve precise release of the core material. Moreover, it does not affect the solubility of the fat powder. Finally, a microencapsulated fat powder with good palatability, high digestibility and absorption rate, effective improvement of livestock and poultry immunity, and reduction of symptoms such as diarrhea is obtained. Detailed Implementation

[0044] The specific embodiments of the present invention will be described in detail below, but it should be understood that the scope of protection of the present invention is not limited to the specific embodiments.

[0045] Preparation Example

[0046] Preparation Example 1: A hydrophobically modified maltodextrin was prepared according to the following method: At 30°C, 10g of maltodextrin (DE value 16.5, food grade) was added to anhydrous ethanol for swelling, and the pH value was maintained at 8.5. 0.5g of octenyl succinic anhydride was added, and the mixture was stirred for 3 hours. Then, after neutralization, washing, drying and pulverizing, hydrophobic modified maltodextrin was obtained.

[0047] Example

[0048] Example 1: A high-protein microencapsulated emulsified fat powder was prepared according to the following method: S1. Fermentation and enzymatic hydrolysis: Corn flour is subjected to ultra-fine grinding and baking explosion treatment to obtain fermentation micro powder with an average particle size of 2000 mesh; the fermentation micro powder is dispersed in deionized water with a material-to-liquid ratio of 1:9, the pH is adjusted to 6.0, a compound enzyme preparation is added, which includes protease, cellulase and amylase in a mass ratio of 2:1:1, the amount of compound enzyme preparation added is 200 U / g, the temperature is raised to 65℃, and enzymatic hydrolysis is carried out to obtain fermentation slurry; S2. Pre-emulsification: Disperse 2 parts of sodium caseinate in deionized water and stir for 1 hour, controlling the concentration of sodium caseinate to be 2%. Then add 10 parts of soybean oil and 12 parts of the fermented slurry obtained above, and stir at high speed to obtain a pre-emulsion at a speed of 10000 r / min for 2 minutes. S3. Microencapsulation: 50 parts of composite wall material raw material, 4 parts of other additives and 2 parts of monoglyceride were added to deionized water. The composite wall material raw material included glycosylated protein and hydrophobic modified maltodextrin prepared in Preparation Example 1 at a mass ratio of 1:2.5. The other additives included amino acids and sodium hexametaphosphate at a mass ratio of 2.5:1.5. After mixing evenly, the pre-emulsion obtained above was added. The mixture was stirred, dispersed and emulsified at a speed of 3000 r / min to obtain a premixed solution. A 0.5% acidic aqueous solution of chitosan oligosaccharide was added to the premix, with the amount of chitosan oligosaccharide added being 7 parts and the pH value of the acidic aqueous solution of chitosan oligosaccharide being 6.0. The mixture was then further mixed and homogenized, with a homogenization pressure of 40 MPa, an inlet air temperature of 170℃, and an outlet air temperature of 80℃. Finally, the mixture was spray-dried to obtain high-protein microcapsule-coated emulsified fat powder.

[0049] Example 2: A high-protein microcapsule-coated emulsified fat powder was prepared according to the following method: S1. Fermentation and enzymatic hydrolysis: Corn flour is subjected to ultra-fine grinding and baking / explosion treatment to obtain fermentation micro powder with an average particle size of 1500 mesh; the fermentation micro powder is dispersed in deionized water with a material-to-liquid ratio of 1:9, the pH is adjusted to 6.0, a compound enzyme preparation is added, which includes protease, cellulase and amylase in a mass ratio of 2:1:1, the amount of compound enzyme preparation added is 220 U / g, the temperature is raised to 70℃, and enzymatic hydrolysis is carried out to obtain fermentation slurry; S2. Pre-emulsification: Disperse 3 parts of sodium caseinate in deionized water and stir for 2 hours, controlling the concentration of sodium caseinate to be 2%. Then add 12 parts of soybean oil and 10 parts of the fermented slurry obtained above, and stir at high speed to obtain a pre-emulsion at a speed of 10000 r / min for 2 minutes. S3. Microencapsulation: Add 40 parts of composite wall material raw material, 5 parts of other additives and 3 parts of monoglyceride to deionized water. The composite wall material raw material includes glycosylated protein and hydrophobic modified maltodextrin prepared in Preparation Example 1 at a mass ratio of 1:2. The other additives include amino acids and sodium hexametaphosphate at a mass ratio of 3.5:1.5. After mixing evenly, add the pre-emulsion obtained above. Stir, disperse and emulsify at a speed of 3000 r / min to obtain a premixed solution. A 0.5% acidic aqueous solution of chitosan oligosaccharide was added to the premix, with the amount of chitosan oligosaccharide added being 4 parts and the pH value of the acidic aqueous solution of chitosan oligosaccharide being 6.0. The mixture was then further mixed and homogenized, with a homogenization pressure of 40 MPa, an inlet air temperature of 170℃, and an outlet air temperature of 80℃. Finally, the mixture was spray-dried to obtain high-protein microcapsule-coated emulsified fat powder.

[0050] Example 3: A high-protein microcapsule-coated emulsified fat powder was prepared according to the following method: S1. Fermentation and enzymatic hydrolysis: Corn flour is subjected to ultra-fine grinding and baking / explosion treatment to obtain fermentation micro powder with an average particle size of 2000 mesh; the fermentation micro powder is dispersed in deionized water with a material-to-liquid ratio of 1:9, the pH is adjusted to 6.0, a compound enzyme preparation is added, which includes protease, cellulase and amylase in a mass ratio of 2:1:1, the amount of compound enzyme preparation added is 150 U / g, the temperature is raised to 60℃, and enzymatic hydrolysis is carried out to obtain fermentation slurry; S2. Pre-emulsification: Disperse 2 parts of sodium caseinate in deionized water and stir for 1 hour, controlling the concentration of sodium caseinate to be 1%. Then add 8 parts of soybean oil and 14 parts of the fermented slurry obtained above, and stir at high speed to obtain a pre-emulsion at a speed of 10000 r / min for 2 minutes. S3. Microencapsulation: 60 parts of composite wall material raw material, 5 parts of other additives and 2 parts of monoglyceride were added to deionized water. The composite wall material raw material included glycosylated protein and hydrophobic modified maltodextrin prepared in Preparation Example 1 at a mass ratio of 1:3. The other additives included amino acids and sodium hexametaphosphate at a mass ratio of 3:2. After mixing evenly, the pre-emulsion obtained above was added. The mixture was stirred, dispersed and emulsified at a speed of 3000 r / min to obtain a premixed solution. A 1% acidic aqueous solution of chitosan oligosaccharide was added to the premix, with the amount of chitosan oligosaccharide added being 10 parts and the pH value of the acidic aqueous solution of chitosan oligosaccharide being 5.5. The mixture was then further mixed and homogenized, with a homogenization pressure of 40 MPa, an inlet air temperature of 170℃, and an outlet air temperature of 80℃. Finally, the mixture was spray-dried to obtain high-protein microcapsule-coated emulsified fat powder.

[0051] Example 4: A high-protein microcapsule-coated emulsified fat powder was prepared according to the following method: S1. Fermentation and enzymatic hydrolysis: Corn flour is subjected to ultra-fine grinding and baking explosion treatment to obtain fermentation micro powder with an average particle size of 2000 mesh; the fermentation micro powder is dispersed in deionized water with a material-to-liquid ratio of 1:9, the pH is adjusted to 6.0, a compound enzyme preparation is added, which includes protease, cellulase and amylase in a mass ratio of 2:1:1, the amount of compound enzyme preparation added is 200 U / g, the temperature is raised to 65℃, and enzymatic hydrolysis is carried out to obtain fermentation slurry; S2. Pre-emulsification: Disperse 2 parts of sodium caseinate in deionized water and stir for 1 hour, controlling the concentration of sodium caseinate to be 2%. Add vitamin E and stir, with the amount of vitamin E added being 0.5%. Then add 10 parts of soybean oil and 12 parts of the fermented slurry obtained above, and stir at high speed to obtain a pre-emulsion at a speed of 10000 r / min for 2 minutes. S3. Microencapsulation: 50 parts of composite wall material raw material, 4 parts of other additives and 2 parts of monoglyceride were added to deionized water. The composite wall material raw material included glycosylated protein and hydrophobic modified maltodextrin prepared in Preparation Example 1 at a mass ratio of 1:2.5. The other additives included amino acids and sodium hexametaphosphate at a mass ratio of 2.5:1.5. After mixing evenly, the pre-emulsion obtained above was added. The mixture was stirred, dispersed and emulsified at a speed of 3000 r / min to obtain a premixed solution. A 0.5% acidic aqueous solution of chitosan oligosaccharide was added to the premix, with the amount of chitosan oligosaccharide added being 7 parts and the pH value of the acidic aqueous solution of chitosan oligosaccharide being 6.0. The mixture was then further mixed and homogenized, with a homogenization pressure of 40 MPa, an inlet air temperature of 170℃, and an outlet air temperature of 80℃. Finally, the mixture was spray-dried to obtain high-protein microcapsule-coated emulsified fat powder.

[0052] Comparative Example

[0053] Comparative Example 1 is a high-protein microencapsulated emulsified fat powder, which differs from Example 1 only in that an equal amount of unmodified maltodextrin is used to replace the hydrophobic modified maltodextrin prepared in Preparation Example 1.

[0054] Comparative Example 2 is a high-protein microencapsulated emulsified fat powder, which differs from Example 1 only in that an equal amount of whey protein is used to replace the hydrophobic modified maltodextrin prepared in Example 1.

[0055] Comparative Example 3, a high-protein microcapsule-coated emulsified fat powder, differs from Example 1 only in that the composite wall material raw material includes only the hydrophobic modified maltodextrin prepared in Example 1.

[0056] Comparative Example 4: A high-protein microcapsule-coated emulsified fat powder was prepared according to the following method: S1. Fermentation and enzymatic hydrolysis: Corn flour is subjected to ultra-fine grinding and baking explosion treatment to obtain fermentation micro powder with an average particle size of 2000 mesh; the fermentation micro powder is dispersed in deionized water with a material-to-liquid ratio of 1:9, the pH is adjusted to 6.0, a compound enzyme preparation is added, which includes protease, cellulase and amylase in a mass ratio of 2:1:1, the amount of compound enzyme preparation added is 200 U / g, the temperature is raised to 65℃, and enzymatic hydrolysis is carried out to obtain fermentation slurry; S2. Pre-emulsification: Disperse 2 parts of sodium caseinate in deionized water and stir for 1 hour, controlling the concentration of sodium caseinate to be 2%. Then add 10 parts of soybean oil and 12 parts of the fermented slurry obtained above, and stir at high speed to obtain a pre-emulsion at a speed of 10000 r / min for 2 minutes. S3. Microencapsulation: 50 parts of composite wall material raw material, 4 parts of other additives and 2 parts of monoglyceride were added to deionized water. The composite wall material raw material included glycosylated protein and hydrophobic modified maltodextrin prepared in Preparation Example 1 at a mass ratio of 1:2.5. The other additives included amino acids and sodium hexametaphosphate at a mass ratio of 2.5:1.5. After mixing evenly, the pre-emulsion obtained above was added. The mixture was stirred, dispersed and emulsified at a speed of 3000 r / min. The homogenization pressure was 40 MPa, the inlet air temperature was 170℃ and the outlet air temperature was 80℃. Finally, the mixture was spray-dried to obtain high-protein microencapsulated emulsified fat powder.

[0057] Comparative Example 5, a high-protein microencapsulated emulsified fat powder, differs from Example 1 only in that other additives include only amino acids.

[0058] Comparative Example 6: A high-protein microcapsule-coated emulsified fat powder was prepared according to the following method: S1. Fermentation and enzymatic hydrolysis: Corn flour is subjected to ultra-fine grinding and baking explosion treatment to obtain fermentation micro powder with an average particle size of 2000 mesh; the fermentation micro powder is dispersed in deionized water with a material-to-liquid ratio of 1:9, the pH is adjusted to 6.0, a compound enzyme preparation is added, which includes protease, cellulase and amylase in a mass ratio of 2:1:1, the amount of compound enzyme preparation added is 200 U / g, the temperature is raised to 65℃, and enzymatic hydrolysis is carried out to obtain fermentation slurry; S2. Microencapsulation: 50 parts of composite wall material raw material, 10 parts of soybean oil, 12 parts of the fermentation slurry obtained above, 4 parts of other additives and 2 parts of monoglyceride were added to deionized water. The composite wall material raw material included glycosylated protein and hydrophobic modified maltodextrin prepared in Preparation Example 1 at a mass ratio of 1:2.5. The other additives included amino acids and sodium hexametaphosphate at a mass ratio of 2.5:1.5. After mixing evenly, the pre-emulsion obtained above was added. The mixture was stirred, dispersed and emulsified at a speed of 3000 r / min to obtain a premixed solution. A 0.5% acidic aqueous solution of chitosan oligosaccharide was added to the premix, with the amount of chitosan oligosaccharide added being 7 parts and the pH value of the acidic aqueous solution of chitosan oligosaccharide being 6.0. The mixture was then further mixed and homogenized, with a homogenization pressure of 40 MPa, an inlet air temperature of 170℃, and an outlet air temperature of 80℃. Finally, the mixture was spray-dried to obtain high-protein microcapsule-coated emulsified fat powder.

[0059] Performance testing

[0060] The experimental subjects were weaned piglets aged 21–35 days. 16% of the high-protein microencapsulated emulsified fat powder obtained in the examples and comparative examples was added to the creep feed. A control group was set up, replacing the feed with an equal amount of a mixture of imported steamed fishmeal, soy protein isolate, emulsified fat powder, whey powder, glucose, and fermented soybean meal. The production performance of the piglets was calculated, as shown in Table 1. Table 1 Results of piglet production performance test

[0061] According to Table 1, combined with Example 1 and the control group, it can be seen that the daily weight gain and feed intake of Example 1 were significantly increased compared with the control group, and the diarrhea rate was greatly reduced. This indicates that the high-protein microencapsulated emulsified fat powder in Example 1 has a good digestion and absorption rate, is rich in nutrients, and can effectively reduce the probability of diarrhea in piglets.

[0062] Based on Examples 1 and Comparative Examples 1-3, it can be seen that the production performance of Comparative Examples 1-3 is lower than that of Example 1. This may be because the raw materials for the composite wall material in Comparative Examples 1-3 were replaced. Specifically, Comparative Example 1 used unmodified maltodextrin, resulting in a decreased wall density, leading to oil oxidation and loss of active ingredients within the core material. This release of the core material in the stomach reduces the digestibility and absorption of fat powder in piglets, increasing the risk of diarrhea. In Comparative Example 2, whey protein was used instead of glycosylated protein. Since whey protein is easily denatured and degraded in gastric acid, the wall ruptures prematurely, releasing a large amount of the core material in the stomach, resulting in low digestibility and irritation of the gastrointestinal tract, causing diarrhea. In Comparative Example 3, the wall material only uses hydrophobically modified maltodextrin, which loses the emulsifying backbone of glycosylated proteins and antioxidants, resulting in a decrease in the continuity of the formed wall material. It is also difficult for polysaccharide compounds to find adsorption sites, the porosity of the wall shell increases, the protective effect on the core material decreases, and digestion and absorption are poor.

[0063] Combining Example 1 and Comparative Example 4, it can be seen that the production performance of Comparative Example 4 is lower than that of Example 1. The reason may be that no polysaccharide compound was added in Comparative Example 4, which reduced the mechanical strength and stability of the shell, causing the active ingredients to escape and fail to be effectively delivered to the intestine to exert immune regulation function. This resulted in a decrease in the absorption rate of nutrients and a significant increase in the diarrhea rate.

[0064] Combining Example 1 and Comparative Example 5, it can be seen that the production performance of Comparative Example 5 is lower than that of Example 1. The reason may be that the other additives added in Comparative Example 5 only include amino acids and do not include sodium hexametaphosphate. Therefore, the anti-deposition effect on proteins in the system is greatly reduced, resulting in unstable wall material raw materials, defective microcapsules, and reduced overall protective performance. This leads to increased oxidation or ineffective release of the core material, resulting in decreased production performance.

[0065] Combining Example 1 and Comparative Example 6, it can be seen that the production performance of Comparative Example 6 is lower than that of Example 1. The reason may be that no pre-emulsification treatment was performed in Comparative Example 6. When vegetable oil and fermented slurry are used together as core materials, the microcapsule coating effect of the composite wall material raw materials is poor, some active ingredients are not fully encapsulated, and they are easily lost or inactivated, resulting in unstable nutrient intake, reduced digestion and absorption efficiency, and a greatly increased risk of diarrhea.

[0066] The above-disclosed embodiments are merely a few specific examples of the present invention. However, the embodiments of the present invention are not limited thereto, and any variations that can be conceived by those skilled in the art should fall within the protection scope of the present invention.

Claims

1. A high-protein microencapsulated emulsified fat powder, characterized in that, The raw materials include the following parts by weight: 10-14 parts of fermentation slurry; 8-12 parts vegetable oil; 40-60 parts of composite wall material raw materials; Emulsifier A: 0.5–4 parts; Emulsifier B: 1.5–3 parts; 4-10 parts of polysaccharide compounds; Other auxiliary agents: 2-6 parts; The composite wall material raw materials include glycosylated protein and hydrophobically modified maltodextrin in a mass ratio of 1:(2-3).

2. The high-protein microencapsulated emulsified fat powder according to claim 1, characterized in that, The raw materials for the fermentation slurry include fermentation substrate and compound enzyme preparation; The fermentation substrate includes one or more of the following: corn flour, broken rice, soybean meal with husk, protein powder, and corn bran; the compound enzyme preparation includes two or more of the following: protease, amylase, lipase, cellulase, xylanase, β-glucanase, and pectinase.

3. The high-protein microencapsulated emulsified fat powder according to claim 1, characterized in that, The raw materials for the hydrophobically modified maltodextrin include maltodextrin and octenyl succinic anhydride in a mass ratio of 1:(0.04-0.06).

4. The high-protein microencapsulated emulsified fat powder according to claim 3, characterized in that, The hydrophobically modified maltodextrin was prepared according to the following method: Maltodextrin is added to an alcohol solvent at 30–35°C to swell, and the pH is maintained at 8–10. Octenyl succinic anhydride is added, and the mixture is stirred for 3–4 hours. Then, after neutralization, washing, drying, and pulverization, hydrophobic modified maltodextrin is obtained.

5. The high-protein microencapsulated emulsified fat powder according to claim 1, characterized in that, The polysaccharide compound is a positively charged polysaccharide; the positively charged polysaccharide includes one or a combination of chitosan and chitosan oligosaccharides.

6. The high-protein microencapsulated emulsified fat powder according to claim 1, characterized in that, The other adjuvants include amino acids and sodium hexametaphosphate in a mass ratio of (0.5-4):(1.5-2).

7. The high-protein microencapsulated emulsified fat powder according to claim 1, characterized in that, Emulsifier A comprises one or more of soy protein isolate, sodium caseinate, and sucrose fatty acid esters; emulsifier B is a small molecule emulsifier, comprising one or more of monoglycerides, sucrose esters, sorbitan monolaurate, and soy lecithin.

8. A method for preparing a high-protein microencapsulated emulsified fat powder, used to prepare the high-protein microencapsulated emulsified fat powder according to any one of claims 1 to 7, characterized in that, The process includes the following steps: S1. Fermentation and enzymatic hydrolysis: The fermentation substrate is subjected to ultra-fine pulverization and baking explosion treatment to obtain substrate micro powder; the substrate micro powder is dispersed in deionized water, the pH value is adjusted to 6.0-6.5, a compound enzyme preparation is added, the temperature is raised to 60-70℃, and enzymatic hydrolysis and fermentation are carried out to obtain fermentation slurry; S2. Pre-emulsification: Emulsifier A is dispersed in deionized water and stirred for 1-2 hours. Then, vegetable oil and fermentation slurry are added and stirred at high speed to obtain a pre-emulsion. S3. Microencapsulation: Add composite wall material raw materials, other additives and emulsifier B to deionized water, mix evenly, add pre-emulsion, and obtain a premixed solution by stirring, dispersing and emulsifying homogenize; add an acidic aqueous solution of polysaccharide compound to the premixed solution, continue mixing and homogenizing, and finally dry to obtain the final product.

9. The method for preparing high-protein microencapsulated emulsified fat powder according to claim 8, characterized in that, In step S2, an antioxidant is also added to the pre-emulsion; the antioxidant includes one or more of vitamin E, tea polyphenols, and rosemary extract.

10. The method for preparing high-protein microencapsulated emulsified fat powder according to claim 8, characterized in that, In step S3, the concentration of the acidic aqueous solution of the polysaccharide compound is 0.5-1.5%, and the pH value is 5.0-6.0.

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