Vitamin B12 micro-capsule powder applied to soft sweets and preparation method of vitamin B12 micro-capsule powder

Abstract

The invention discloses vitamin B12 micro-capsule powder applied to soft sweets and a preparation method of the vitamin B12 micro-capsule powder, and the vitamin B12 micro-capsule powder is prepared from the following raw materials in parts by weight: 0.8-1.2 parts of a vitamin B12 core material, 4-7 parts of protein, 2.25-4 parts of water-soluble chitosan, 40-45 parts of Arabic gum and 40-50 parts of cyclodextrin. The mass ratio of the Arabic gum to the water-soluble chitosan is 10: (0.5-1). Arabic gum is used as a main wall material, water-soluble chitosan is compounded, cyclodextrin is used as a filling agent, protein is used as an emulsifier and a film-forming agent, and the vitamin B12 microcapsule is prepared through a spray drying method. According to the vitamin B12 soft sweets, multiple protections of protein, protein-polysaccharide, the mixed wall material and cyclodextrin are formed outside the vitamin B12 core material, degradation of the vitamin B12 in the soft sweets can be effectively delayed, the problem of content loss in the preparation process of the vitamin B12 soft sweets is solved, and the vitamin B12 soft sweets have the advantages of being simple in process, high in production efficiency, good in stability and the like.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a vitamin B complex for use in gummy candies. 12 Microencapsulated powder and its preparation method. Background Technology

[0002] Vitamin B 12 Also known as cobalamin, it is a class of cobalt-containing corrin complex organic compounds. The trivalent cobalt it contains is located at the center of the corrin ring plane, similar to porphyrin, making it one of the most structurally complex vitamins, and a member of the vitamin B1 group. 12 Vitamin B1 is an essential water-soluble micronutrient that plays a crucial role in hematopoiesis and maintaining a healthy nervous system. Food processing, storage conditions, the presence of oxidizing and reducing agents, light, acidic or alkaline solutions, and the nature of the food matrix can all affect vitamin B1. 12 The stability of water-soluble vitamins is a concern. Water-soluble vitamins generally have poor stability and are easily decomposed by light or heat. Furthermore, the processing of gummies inevitably involves heating, melting, and setting. This means that even among water-soluble vitamins, very few can be added to gummies while maintaining their activity. Most vitamin gummies commonly found on the market only provide vitamin C.

[0003] Currently available technologies utilize modified microencapsulation techniques, such as maltodextrin, sodium carboxymethyl cellulose, and sodium octenyl succinate starch, to effectively enhance vitamin B12. 12 While it exhibits good stability, it is suitable for both liquid and solid dosage forms and does not affect the stability of vitamin B1. 12 The stability at high temperatures was investigated. Other studies have used microencapsulation technology to encapsulate vitamin B12. 12 Microencapsulation is performed using one or more of the following materials to enhance vitamin B: a first hydrophobic material consisting of mono- and diglycerides of fatty acids, and a second hydrophobic material consisting of higher saturated fatty acids or carnauba wax. 12 Encapsulation provides good protection, but it does not solve the problem of vitamin B in gummies. 12 The degradation problem, coupled with the fact that the preparation method uses a large amount of saturated fatty acids, not only has adverse effects on the body with long-term consumption, but also places strict requirements on the equipment, resulting in problems such as the inability to produce in large quantities or low production efficiency. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a vitamin B complex for use in gummies. 12 Microencapsulated powder and its preparation method.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A type of vitamin B used in gummies 12The microencapsulated powder is prepared from the following raw materials in parts by weight: 0.8-1.2 servings of Vitamin B 12 Core material, 4-7 parts protein, 2.25-4 parts water-soluble chitosan, 40-45 parts gum arabic and 40-50 parts cyclodextrin; The mass ratio of gum arabic to water-soluble chitosan is 10:(0.5~1).

[0006] Preferably, the water-soluble chitosan is deacetylated chitosan.

[0007] Preferably, the protein is soy protein isolate.

[0008] This application also provides, as described above, a vitamin B complex for use in gummies. 12 The preparation method of microencapsulated powder includes the following steps: S1. Vitamin B 12 Mix thoroughly with protein; swell gum arabic with water, then add water-soluble chitosan and cyclodextrin, dissolve and disperse thoroughly to prepare a wall material solution; S2. The vitamin B 12 The mixture of protein and shear homogenization is added to the wall material solution to fully emulsify the solution. S3. Then, spray drying is performed to obtain vitamin B. 12 Microcapsule powder.

[0009] Preferably, in step S1, the gum arabic is swollen using hot water at 70-80°C, and in step S2, the vitamin B is added after the wall material solution has cooled to room temperature. 12 A mixture of protein and other ingredients.

[0010] Preferably, in step S2, the vitamin B is added. 12 After mixing with protein, the solid content in the solution is 30-40% by mass.

[0011] Preferably, the shearing and homogenization in step S2 is performed at a rotation speed of 4000~8000 r / m for 5~10 min.

[0012] Preferably, the inlet air temperature of the spray drying in step S3 is 160~180℃, and the outlet air temperature is 90~100℃.

[0013] Preferably, the spray drying process further includes a sieving step, wherein the sieve mesh size is 60-100 mesh.

[0014] This invention uses gum arabic as the main wall material, compounded with water-soluble chitosan, with cyclodextrin as a filler, and protein as an emulsifier and film-forming agent to prepare vitamin B by spray drying. 12Microcapsules. In vitamin B... 12 The core material is surrounded by multiple layers of protection, including proteins, proteoglycans, mixed wall materials, and cyclodextrin, which can effectively delay the absorption of vitamin B1 in the gummies. 12 Degradation, solving vitamin B 12 The problem of content loss during the preparation of gummies has advantages such as simple process, high production efficiency and good stability. Detailed Implementation

[0015] This application provides a vitamin B complex for use in gummy candies. 12 The microencapsulated powder is prepared from the following raw materials in parts by weight: 0.8-1.2 servings of Vitamin B 12 Core material, 4-7 parts protein, 2.25-4 parts water-soluble chitosan, 40-45 parts gum arabic and 40-50 parts cyclodextrin; The mass ratio of gum arabic to water-soluble chitosan is 10:(0.5~1).

[0016] Preferably, the water-soluble chitosan is deacetylated chitosan. Using water-soluble chitosan allows it to fully dissolve and react with the protein during the preparation of the microcapsule powder product. Of course, other chitosans with good water solubility can also be used.

[0017] Preferably, the protein is soy protein isolate. Compared to other proteins, soy protein isolate is a highly effective surfactant. It can reduce the surface tension of water and oil, as well as water and air, easily forming stable emulsions. Furthermore, soy protein isolate contains many polar groups along its peptide backbone, giving it excellent water absorption, water retention, and swelling properties. It also possesses high viscosity, plasticity, and elasticity, making it suitable as a water carrier and a carrier for other complexes, including vitamin B12. 12 It can be embedded inside the protein backbone to achieve the first step of physical embedding.

[0018] This invention employs biopolymer membrane encapsulation technology, using gum arabic as the main wall material, compounded with water-soluble chitosan, cyclodextrin as a filler, and protein as an emulsifier and film-forming agent. Through spray drying, a vitamin B complex that effectively reduces content loss during gummy candy preparation is produced. 12 Microcapsule powder.

[0019] In this invention, a certain amount of protein is added as an emulsifier, which can, on the one hand, interact with vitamin B through protein gaps (such as the peptide chain backbone of soy protein isolate). 12 Cross-linking is performed, and the first layer of physical encapsulation is carried out to avoid vitamin B. 12 Direct contact with the wall material improves the stability of the system; on the other hand, vitamin B... 12After being mixed with protein and then emulsified with gum arabic and water-soluble chitosan wall material, the protein-polysaccharide complex formed by the electrostatic adsorption of protein and polysaccharide at the interface can construct a protective layer for the emulsion droplets, which is beneficial to improving the stability of the emulsion.

[0020] Among the wall materials, the main wall material, gum arabic, has high film-forming properties, high solubility, and good hydrophilic and oleophilic properties. During the spray drying process, it can quickly condense and solidify on the surface of the core material to form a dense film with soft elasticity, which can increase the toughness of the capsule wall. It is also widely available and inexpensive, with high water solubility and low solution viscosity. It is the only natural plant gum that can be prepared into a 50% concentration solution and still have good flowability. It also has certain thermal stability and is compatible with most natural gums, proteins, and sugars. It can fully combine with proteins and water-soluble chitosan to improve product stability.

[0021] The hydroxyl (-OH) and amino (-NH2) groups of the water-soluble chitosan auxiliary wall material can form intermolecular hydrogen bonds with the peptide bonds (-CO-NH-) and carboxyl groups (-COOH) of proteins, further consolidating the complex structure and enhancing the affinity of interactions. This achieves the goal of preventing external factors from interacting with vitamin B. 12 The purpose of contact was to delay the absorption of vitamin B. 12 This reduces losses. Furthermore, chitosan is an ideal microcapsule wall material due to its non-toxicity, biodegradability, biocompatibility, and film-forming properties. In microencapsulation technology, the wall material encapsulates and protects the internal active ingredients, preventing them from being affected by external environmental factors such as oxidation, light, and humidity during storage and transportation. Compared to existing technologies, it exhibits higher stability in gummies, while also allowing for higher loading of active ingredients and significantly improved production efficiency.

[0022] Cyclodextrins have a three-dimensional cavity structure, which can form a further encapsulation, reduce the influence of external factors, and further delay the effects of vitamin B. 12 The loss.

[0023] The second aspect of this application also provides a vitamin B complex for use in gummy candies as described above. 12 The preparation method of microencapsulated powder includes the following steps: S1. Vitamin B 12 Mix thoroughly with protein; swell gum arabic with water, then add water-soluble chitosan and cyclodextrin, dissolve and disperse thoroughly to prepare a wall material solution; S2. Vitamin B 12 The mixture of protein and wall material is added to the wall material solution and sheared and homogenized to fully emulsify the solution; S3. Then, spray drying is performed to obtain vitamin B. 12 Microcapsule powder.

[0024] As mentioned earlier, vitamin B 12 Mixing the protein first, and then adding it to the wall material solution, can avoid vitamin B... 12 Direct contact with wall materials improves system stability and reduces vitamin B. 12 Loss. Then, through high-speed shear homogenization, the solution is fully emulsified, removing vitamin B. 12 Vitamin B1 was prepared by uniform coating and finally spray drying. 12 Microcapsule powder.

[0025] Preferably, in step S1, the gum arabic is swollen using hot water at 70-80°C. Simultaneously, to reduce the impact of high temperature on vitamin B... 12 Due to the influence of step S2, vitamin B is added after the wall material solution has cooled to room temperature. 12 A mixture of protein and other ingredients.

[0026] Preferably, vitamin B is added in step S2. 12 After mixing with protein, the solid content in the solution is 30-40% by mass. Within this concentration range, the substances can be fully mixed, which is beneficial for spray drying.

[0027] Preferably, step S2, shear homogenization, is performed at a rotation speed of 4000-8000 r / m for 5-10 min. This range provides sufficient rotation speed to fully emulsify the solution without compromising the stability of the system due to excessively high rotation speed. 12 This causes losses.

[0028] Preferably, in step S3, the inlet air temperature for spray drying is 160~180℃, and the outlet air temperature is 90~100℃.

[0029] Preferably, in order to ensure the particle size of the product, a sieving step is included after spray drying, with a sieve mesh size of 60-100 mesh.

[0030] This invention uses gum arabic as the main wall material, compounded with water-soluble chitosan, with cyclodextrin as a filler, and protein as an emulsifier and film-forming agent to prepare vitamin B by spray drying. 12 Microcapsules. In vitamin B... 12 The core material is surrounded by multiple layers of protection, including proteins, proteoglycans, mixed wall materials, and cyclodextrin, which can effectively delay the absorption of vitamin B1 in the gummies. 12 Degradation, solving vitamin B 12 The problem of content loss during the preparation of gummies has advantages such as simple process, high production efficiency and good stability.

[0031] As those skilled in the art will understand, the content of each component, such as wall material and protein, affects vitamin B. 12The quality of microencapsulated powder is significantly affected. The following single-factor experiments were conducted to determine the proportions of each component, focusing on vitamin B during the production process. 12 The loss was used as an indicator to optimize the formula.

[0032] The composition of each component in the microcapsule powder is shown in Table 1. Vitamin B was prepared using the following steps. 12 Microencapsulated powder, as detailed below: S1. Swell gum arabic in water at 75°C, then add water-soluble chitosan (deacetylated chitosan) and cyclodextrin, fully dissolve and disperse, and stir until completely dissolved and dispersed to prepare a wall material solution; S2. Vitamin B 12 Mix with soy protein isolate, and after the wall material solution has cooled to room temperature, add it to the wall material solution. After stirring and dissolving thoroughly, the solid content of the wall material solution is 35%. Then use a high-speed shear machine to shear and homogenize at 6000 r / min for 8 min to fully emulsify the solution. S3. Then, spray drying is performed, with the inlet air temperature set at 170℃, the outlet air temperature at 95℃, and the atomizer frequency at 330Hz. The collected material is passed through an 80-mesh national standard sieve to obtain vitamin B. 12 Microcapsule powder.

[0033] The obtained vitamin B 12 The microcapsule powder was used in experiments simulating the production and storage conditions of gummies, and then the vitamin B content was measured at different experimental times. 12 The loss rate results are shown in Table 2.

[0034] The simulated high-temperature conditions for gummy candy production are as follows: Each microcapsule powder sample is prepared into gummy candies under the same production conditions. The gummy candies contain vitamin B... 12 The content is 0.2ug / g, and the gummy candy specifications are 3g / piece. The specific production process of the gummy candy is as follows: First, the syrup is boiled. When the sugar content reaches the set value, the syrup is allowed to cool. When the temperature drops to about 80℃, vitamin B is added. 12 Microcapsule powder is added, and the mixture is stirred again. Finally, the mixture is poured into soft candy molds, then demolded and dried at 30°C and 45% humidity. Vitamin B is added later. 12 After stirring the microcapsule powder, samples were taken at regular intervals to test for vitamin B. 12 content.

[0035] The simulated gummies were stored under simulated production conditions: light, 30°C, and approximately 40% humidity. Samples were taken periodically to test for vitamin B. 12 content.

[0036] Table 1

[0037] Table 2

[0038] As shown in Tables 1-2, the vitamin B content of the example samples decreased after 15-30 minutes of testing under simulated high-temperature conditions in gummy production. 12 There was virtually no further loss, with only minor loss occurring under simulated gummy storage conditions. In contrast, the comparative sample experienced continuous loss under both simulated gummy production high-temperature conditions and simulated gummy storage conditions (the simulated gummy storage conditions were tested at the initial stage of 0 months for Vitamin B1). 12 Content and Experimental Results of Vitamin B Content under Simulated High-Temperature Conditions in Gummy Production 12 The content data has some deviation, mainly due to minor errors inherent in the testing method itself.

[0039] When the ratio of gum arabic to chitosan is too high (i.e., Comparative Example 1), and when the ratio of gum arabic to chitosan is too low (i.e., Comparative Examples 2 and 5), the product yield decreases slightly, and vitamin B... 12 The loss is relatively large. Chitosan has a certain viscosity after dissolution. If the amount used is too high, it will increase the overall viscosity of the solution, which is not conducive to subsequent spray drying and reduces the product yield.

[0040] However, when the amount of protein is excessive, in addition to vitamin B... 12 In addition to significant losses, it also severely affected the product yield (i.e., Comparative Example 4). The main reason is that excessive protein usage can lead to insolubility, and the solubility of protein will affect the subsequent spraying effect.

[0041] When the protein dosage is too low, the product yield decreases slightly, which has a negative impact on vitamin B. 12 Unable to completely encapsulate, Vitamin B 12 The losses are significant.

[0042] Example 4 The group allocation ratio is: 1.2% Vitamin B 12 Core material, 5% protein, 3% water-soluble chitosan, 42% gum arabic and 48.8% cyclodextrin.

[0043] Vitamin B1 was prepared using the following method. 12 Microcapsule powder.

[0044] S1. Swell gum arabic in water at 80°C, then add water-soluble chitosan and cyclodextrin, fully dissolve and disperse, and stir until completely dissolved and dispersed to prepare a wall material solution; S2. Vitamin B 12Mix with protein, and after the wall material solution cools to room temperature, add to the wall material solution. After stirring and dissolving thoroughly, the solid content of the wall material solution is 33%. Then use a high-speed shear machine to shear and homogenize at 8000 r / min for 5 min to fully emulsify the solution. S3. Then, spray drying is performed, with the inlet air temperature set at 170℃, the outlet air temperature at 95℃, and the atomizer frequency at 330Hz. The collected material is passed through an 80-mesh national standard sieve to obtain vitamin B. 12 Microcapsule powder.

[0045] Example 5 The group allocation ratio is: 0.8% Vitamin B 12 Core material, 4% protein, 4% water-soluble chitosan, 41.2% gum arabic and 50% cyclodextrin.

[0046] Vitamin B1 was prepared using the following method. 12 Microcapsule powder.

[0047] S1. Swell gum arabic in 70°C water, then add water-soluble chitosan and cyclodextrin, fully dissolve and disperse, and stir until completely dissolved and dispersed to prepare a wall material solution; S2. Vitamin B 12 Mix with protein, and after the wall material solution cools to room temperature, add to the wall material solution. After stirring and dissolving thoroughly, the solid content of the wall material solution is 35%. Then use a high-speed shear machine to shear and homogenize at 5000 r / min for 10 min to fully emulsify the solution. S3. Then, spray drying is performed, with the inlet air temperature set at 170℃, the outlet air temperature at 95℃, and the atomizer frequency at 330Hz. The collected material is passed through an 80-mesh national standard sieve to obtain vitamin B. 12 Microcapsule powder.

[0048] Although preferred embodiments of the invention have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including both the preferred embodiments and all changes and modifications falling within the scope of the invention. Clearly, those skilled in the art can make various alterations and modifications to the invention without departing from its spirit and scope. Thus, if these modifications and modifications of the invention fall within the scope of the claims and their equivalents, the invention is also intended to include these modifications and modifications.

Claims

1. A vitamin B complex used in gummies 12 Microencapsulated powder, characterized in that, It is prepared from the following raw materials in parts by weight: 0.8-1.2 servings of Vitamin B 12 Core material, 4-7 parts protein, 2.25-4 parts water-soluble chitosan, 40-45 parts gum arabic and 40-50 parts cyclodextrin; The mass ratio of gum arabic to water-soluble chitosan is 10:(0.5~1).

2. The vitamin B complex as described in claim 1 applied to gummies 12 Microencapsulated powder, characterized in that, The water-soluble chitosan is deacetylated chitosan.

3. The vitamin B complex as described in claim 1 applied to gummies 12 Microencapsulated powder, characterized in that, The protein in question is soy protein isolate.

4. Vitamin B1 as described in any one of claims 1 to 3 for use in gummies 12 The method for preparing microcapsule powder is characterized by, Includes the following steps: S1. Vitamin B 12 Mix thoroughly with protein; swell gum arabic with water, then add water-soluble chitosan and cyclodextrin, dissolve and disperse thoroughly to prepare a wall material solution; S2. The vitamin B 12 The mixture of protein and shear homogenization is added to the wall material solution to fully emulsify the solution. S3. Then, spray drying is performed to obtain vitamin B. 12 Microcapsule powder.

5. The vitamin B complex as described in claim 4, applied to gummies. 12 The method for preparing microcapsule powder is characterized by, In step S1, the gum arabic is swollen using hot water at 70-80°C. In step S2, vitamin B is added after the wall material solution has cooled to room temperature. 12 A mixture of protein and egg white.

6. The vitamin B complex as described in claim 4 for use in gummies 12 The method for preparing microcapsule powder is characterized by, Step S2: Add the vitamin B. 12 After mixing with protein, the solid content in the solution is 30-40% by mass.

7. The vitamin B complex as described in claim 4 for use in gummies 12 The method for preparing microcapsule powder is characterized by, The shearing and homogenization in step S2 is carried out at a rotation speed of 4000~8000 r / m for 5~10 min.

8. The vitamin B complex as described in claim 4 for use in gummies 12 The method for preparing microcapsule powder is characterized by, The inlet air temperature of the spray dryer in step S3 is 160~180℃, and the outlet air temperature is 90~100℃.

9. The vitamin B complex as described in claim 4 for use in gummies 12 The method for preparing microcapsule powder is characterized by, The spray drying process also includes a sieving step, wherein the sieve mesh size is 60-100 mesh.

Images