An alcohol-water dual-soluble, self-adaptive stable double-shell matcha microcapsule powder, a preparation method thereof and full food track application

Abstract

The application discloses a kind of alcohol water double-dissolved, self-adaptive stable double-shell matcha microcapsule powder and its preparation method and full food race application, adopt inner layer hydrophobic alcohol resistance+outer layer hydrophilic instant structure, with 2:1 pH buffer system and 1:1 complex antioxidant system, by anaerobic nitrogen filling, double emulsification, light constant temperature, high pressure homogenization, three-stage gradient spray drying is obtained.Product embedding rate is greater than or equal to 90%, cold water 3 seconds instant, alcohol water double-dissolved, pH2.5-8.5 self-adaptive, in 5%-20%vol rice wine 18 months do not brown, do not precipitate, do not stratify, applicable to liquor, beverage, baking, instant noodle, health food full scene.The application is globally first, solves industry core pain point.

Description

Technical Field

[0001] This invention relates to the field of functional food preparation technology, specifically to an alcohol-water dual-soluble, adaptively stable double-shell matcha microcapsule powder, its preparation method, and its application in the whole food industry. Background Technology

[0002] Matcha is rich in tea polyphenols, chlorophyll, amino acids and dietary fiber, and has excellent antioxidant, anti-inflammatory and metabolic regulating functions. It also has a bright green color and unique flavor, and has been widely used in the food and beverage industry in recent years.

[0003] However, the core active ingredients in matcha (especially chlorophyll and catechin polyphenols) are chemically unstable and easily degraded, oxidized or isomerized by light, oxygen, temperature, pH and solvent environment, resulting in serious quality problems such as browning and fading, flavor deterioration, precipitation and stratification.

[0004] However, existing technologies have five fatal flaws:

[0005] 1) Poor stability: Traditional matcha powder and single-layer microcapsules completely lose their effectiveness within 6 months in an alcohol system;

[0006] 2) Limited solubility: Soluble only in water or only in alcohol, unable to achieve the dual solubility in alcohol and water required for high-end transparent beverages;

[0007] 3) Lacks double-layer protective structure: Insufficient resistance to alcohol, oxygen, acids, and alkalis;

[0008] 4) pH-adaptive system: rapid encapsulation and color change under acidic or alkaline conditions;

[0009] 5) Outdated technology: Single-stage spray drying leads to damage to the wall material and low embedding rate. Summary of the Invention

[0010] The technical problem to be solved by this invention is to overcome the above-mentioned technical defects and provide a fully pH-adaptive, multi-scenario applicable alcohol-water dual-solubility, adaptive stable double-shell matcha microcapsule powder, its preparation method, and its application in the whole food industry.

[0011] To solve the above-mentioned technical problems, the technical solution provided by the present invention is: an alcohol-water dual-soluble, adaptively stable double-shell matcha microcapsule powder, comprising a core material, a double-wall material, a pH adaptive buffer, and a composite antioxidant;

[0012] The core material is ultrafine matcha powder, and the double-layer wall material includes an inner hydrophobic wall material and an outer hydrophilic wall material.

[0013] The inner hydrophobic wall material is composed of β-cyclodextrin and soy protein isolate, and the outer hydrophilic wall material is composed of maltodextrin.

[0014] The pH adaptive buffer is a compound of sodium citrate and sodium bicarbonate, and the compound antioxidant is a compound of rosemary extract and vitamin C.

[0015] Preferably, the mass fractions of each component are: 8-12 parts of ultrafine matcha powder, 35-40 parts of β-cyclodextrin, 15-20 parts of soy protein isolate, 25-30 parts of maltodextrin, 3-5 parts of pH adaptive buffer, and 1-3 parts of compound antioxidant.

[0016] Preferably, the mass ratio of rosemary extract to vitamin C in the composite antioxidant is 1:1;

[0017] The mass ratio of sodium citrate to sodium bicarbonate in the pH adaptive buffer is 2:1.

[0018] Preferably, the ultrafine matcha powder has a particle size ≥800 mesh, a tea polyphenol content ≥18%, and a chlorophyll content ≥6%;

[0019] The DE value of the maltodextrin is 12~17.

[0020] Preferably, the inner hydrophobic wall material also contains food-grade nano-silica, and the mass fraction of food-grade nano-silica is 5 to 8 parts.

[0021] In the inner hydrophobic wall material, food-grade nano-silica and soy protein isolate form a high-strength hydrophobic anti-alcohol layer, and β-cyclodextrin forms a core-loving anchoring layer.

[0022] Preferably, the double-shell matcha microcapsule powder has a particle size distribution of D50 = 3-5 μm, D90 ≤ 8 μm, moisture content ≤ 4%, and tea polyphenol encapsulation rate ≥ 90%.

[0023] The color remained stable after standing for 30 days within the pH range of 2.5 to 8.5, without any yellowing or blackening.

[0024] Dissolution time in cold water ≤ 3 seconds, dispersion time in systems containing 5%-20% alcohol by volume ≤ 5 seconds;

[0025] After sterilization at 121℃, the retention rate of active ingredients is ≥80%.

[0026] Another aspect of this invention discloses a method for preparing alcohol-water co-soluble, adaptively stable double-shell matcha microcapsule powder, comprising the following steps:

[0027] S1: Oxygen-free nitrogen dissolution: Dissolve the inner wall material and the outer wall material separately in pure water to obtain inner wall material emulsion and outer wall material emulsion;

[0028] S2: Double-layer emulsification and embedding: In a nitrogen atmosphere, ultrafine matcha powder, pH adaptive buffer and inner wall material emulsion are mixed and sheared to obtain inner emulsion. Then, outer wall material emulsion and composite antioxidant are added for secondary shearing and emulsification to form a double-layer structure.

[0029] S3: Light-protected constant temperature embedding: embed at 35-38℃ for 60 minutes;

[0030] S4: High-pressure homogenization and refining: Homogenize under 30MPa pressure to achieve a particle size D50 of 3-5μm;

[0031] S5: Gradient temperature spray drying: The inlet air temperature is successively changed through three stages of temperature drying: 165℃, 170℃, and 175℃, and the outlet air temperature is 80-83℃, until the powder moisture content is ≤4%;

[0032] S6: Cooling and Nitrogen Filling Packaging: Cool to below 25°C and vacuum nitrogen filling packaging.

[0033] Preferably, in S2, the first shear emulsification rate is 12000 rpm and the second shear emulsification rate is 8000 rpm;

[0034] The droplet acceleration rate in S2 is 5~10 mL / min.

[0035] Another aspect of this invention discloses the application of alcohol-water co-soluble, adaptively stable double-shell matcha microcapsule powder in food, including alcoholic beverages, aqueous beverages, tea and coffee, solid foods, and health foods.

[0036] Preferably, the amount added to the alcoholic beverage is 0.5%-2%;

[0037] The amount added to the water-based beverage is 0.3%-1%;

[0038] The tea and coffee contain 1%-3%.

[0039] Preferably, when used in rice wine with 12% vo in alcoholic beverages, it shows no browning, no sedimentation, and no stratification after 18 months of storage at room temperature away from light, and retains ≥85% of tea polyphenols;

[0040] When used in packaged drinking water for use in aquatic beverages, it should be clear and free of residue and suspended matter after 12 months of storage at room temperature.

[0041] When used in milk tea drinks or coffee, it shows no separation, no sedimentation, and no flavor degradation when stored at 2-6℃ for 7 days.

[0042] The advantages of this invention compared to the prior art are:

[0043] This invention features a novel synergistic structure of a hydrophobic inner shell and a hydrophilic outer shell; it also utilizes a pH-adaptive system formed by sodium citrate:sodium bicarbonate = 2:1 and a dual antioxidant system formed by rosemary:vitamin C = 1:1.

[0044] The integrated process of oxygen-free closed-loop drying and three-stage gradient drying in this invention ensures product processing quality and implementation effectiveness.

[0045] This invention enables rice wine to remain unchanged in color for 18 months, achieves dual solubility in alcohol and water, and is applicable to all scenarios, making it easy to promote. Detailed Implementation

[0046] The present invention will now be described in further detail.

[0047] This invention uses a double-shell structure: including an inner hydrophobic, alcohol-resistant layer and an outer hydrophilic, rapidly dissolving layer;

[0048] The formula is: β-cyclodextrin + soy protein isolate + maltodextrin + 2:1 buffer + 1:1 antioxidant.

[0049] The mass fractions of each component are as follows: 8-12 parts ultrafine matcha powder, 35-40 parts β-cyclodextrin, 15-20 parts soy protein isolate, 25-30 parts maltodextrin, 3-5 parts pH adaptive buffer, and 1-3 parts compound antioxidant. The mass ratio of rosemary extract to vitamin C in the compound antioxidant is 1:1; the mass ratio of sodium citrate to sodium bicarbonate in the pH adaptive buffer is 2:1. The resulting product has a particle size distribution of D50 = 3-5 μm, D90 ≤ 8 μm, moisture content ≤ 4%, and tea polyphenol encapsulation rate ≥ 90%.

[0050] The color remained stable after standing for 30 days within the pH range of 2.5 to 8.5, without any yellowing or blackening.

[0051] Dissolution time in cold water ≤ 3 seconds, dispersion time in systems containing 5%-20% alcohol by volume ≤ 5 seconds;

[0052] After sterilization at 121℃, the retention rate of active ingredients is ≥80%.

[0053] In one embodiment:

[0054] The inner hydrophobic wall material also contains food-grade nano-silica, with a mass fraction of 5 to 8 parts.

[0055] At this time, the food-grade nano-silica in the inner hydrophobic wall material forms a high-strength hydrophobic anti-alcohol layer with soy protein isolate, and the β-cyclodextrin forms a core-loving anchoring layer. Example 1: Special for alcoholic beverage racetracks (rice wine / fruit wine)

[0056] Matcha powder: 500g

[0057] β-Cyclodextrin: 1800g

[0058] Maltodextrin DE15: 1400g

[0059] Soy protein isolate: 900g

[0060] Buffer: 200g

[0061] Antioxidant: 100g

[0062] Water: 7500g

[0063] Results: 12% vol rice wine showed no browning, sedimentation, or separation after 18 months. Example 2: Clear beverage preparation (water / capsule water)

[0064] Matcha powder: 400g

[0065] β-Cyclodextrin: 1900g

[0066] Maltodextrin DE12: 1450g

[0067] Soy protein isolate: 850g

[0068] Buffer: 150g

[0069] Antioxidant: 50g

[0070] Water: 7200g

[0071] Results: Dissolves instantly in cold water in 3 seconds, leaving a clear, residue-free finish. Example 3: For Baking / Convenience Foods

[0072] Matcha powder: 600g

[0073] β-Cyclodextrin: 1750g

[0074] Maltodextrin DE17: 1250g

[0075] Soy protein isolate: 1000g

[0076] Buffer: 250g

[0077] Antioxidant: 150g

[0078] Water: 7800g

[0079] Results: Sterilizes at 121℃ / does not change color when boiled at 100℃ for 90 minutes.

[0080] Current technology typically involves 500g of matcha powder and 4100g of single-layer maltodextrin, without buffers or antioxidants, and using conventional single-stage drying.

[0081] Results: The rice wine turns brown in 7 days and settles completely in 30 days.

[0082] When preparing and using this invention:

[0083] Step 1: Oxygen-free nitrogen-filled dissolution (stepwise dissolution of double-layer wall material)

[0084] Open the stainless steel reaction vessel, evacuate the vacuum → fill with high-purity nitrogen until the oxygen content is ≤1%, and maintain the nitrogen atmosphere.

[0085] Dissolving the inner wall material: Add β-cyclodextrin and soy protein isolate to 60℃ pure water, stir at 300r / min for 40min until completely dissolved to obtain the inner wall material solution;

[0086] Dissolving the outer wall material: Add maltodextrin to another container, dissolve it in 60°C purified water, stir at 200 rpm for 30 minutes to obtain the outer wall material liquid (for later use).

[0087] Step 2: Double-layer emulsification and embedding (forming a double-shell structure)

[0088] Cool the inner wall material liquid to 40°C, maintain a nitrogen atmosphere, add ultrafine matcha powder, sodium citrate, and sodium bicarbonate, and shear at 12000 rpm for 10 minutes to obtain the inner emulsion.

[0089] The outer wall material liquid was slowly added to the inner emulsion, and the mixture was sheared at 8000 rpm for 5 minutes under a nitrogen atmosphere at 40°C to form a bilayer emulsion (hydrophobic inner layer + hydrophilic outer layer).

[0090] Add the compound antioxidant and stir for 10 minutes until well mixed.

[0091] Step 3: Light-protected, temperature-controlled embedding

[0092] Close the light-transmitting parts of the reaction vessel to create a light-proof environment. Keep the temperature of the double-layer emulsion constant at 35-38℃ and stir at 150r / min for 60min to allow the double shells to fully combine and complete the primary encapsulation.

[0093] Step 4: High-pressure homogenization and refining

[0094] The primary encapsulated emulsion was fed to a high-pressure homogenizer and homogenized once at 30 MPa to refine the particle size to D50=3-5μm, thereby improving dispersibility and solubility.

[0095] Step 5: Gradient temperature spray drying

[0096] A centrifugal spray dryer is used, with a three-stage gradient air inlet: 165℃ (preheating) → 170℃ (main drying) → 175℃ (final drying), and the outlet air temperature is controlled at 80-83℃.

[0097] Feeding speed 15L / h, turntable speed 20000r / min, spray drying to form double-shell matcha microcapsule powder, moisture content ≤4%.

[0098] Step 6: Cooling and Nitrogen Filling Packaging

[0099] The microcapsule powder is cooled to below 25°C using a cooling sieve;

[0100] Immediately transfer to a nitrogen-filled sealing packaging machine, use aluminum foil bags for vacuum nitrogen-filled packaging, and store in a light-proof and moisture-proof environment.

[0101] Table 1 Basic Physicochemical Indicators

[0102]

[0103] Table 2 Stability data for multiple scenarios

[0104]

[0105] Table 3 Comparison with comparative examples and existing technologies

[0106]

[0107] In practical use:

[0108] Alcoholic beverages: low-alcohol rice wine, fruit wine, sparkling wine, yellow wine, and premixed cocktails, added at 0.5%-2% to enhance flavor and color, with long-term stability;

[0109] Aqueous beverages: packaged drinking water, instant capsule mixed water, functional drinking water, added at 0.3%-1%, quick-dissolving and clear, convenient to drink;

[0110] Tea and coffee: milk tea, latte, instant coffee, functional drinks, add 1%-3%, smooth taste, no sediment;

[0111] Solid foods: solid beverages, meal replacement powders, baked goods, candies, and chocolates, with an addition amount of 2%-5% to extend shelf life;

[0112] Health food products: tea polyphenol supplements and dietary fiber health foods, with an addition amount of 3%-6%, to protect active ingredients and improve absorption efficiency.

[0113] The contents not described in detail in this specification are existing technologies known to those skilled in the art.

[0114] The present invention and its embodiments have been described above. This description is not restrictive, and the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and, without departing from the spirit of the invention, design similar structures and embodiments without creative effort, all such designs should fall within the protection scope of the present invention.

Claims

1. A water- and alcohol-soluble, self-adaptive stable double-shell matcha microcapsule powder, characterized in that: It consists of a core material, a double-layer wall material, a pH-adaptive buffer, and a composite antioxidant. The core material is ultrafine matcha powder, and the double-layer wall material includes an inner hydrophobic wall material and an outer hydrophilic wall material. The inner hydrophobic wall material is composed of β-cyclodextrin and soy protein isolate, and the outer hydrophilic wall material is composed of maltodextrin. The pH adaptive buffer is a compound of sodium citrate and sodium bicarbonate, and the compound antioxidant is a compound of rosemary extract and vitamin C.

2. The alcohol-water dual-soluble, adaptively stable double-shell matcha microcapsule powder according to claim 1, characterized in that: The mass fractions of each component are as follows: 8-12 parts ultrafine matcha powder, 35-40 parts β-cyclodextrin, 15-20 parts soy protein isolate, 25-30 parts maltodextrin, 3-5 parts pH adaptive buffer, and 1-3 parts compound antioxidant.

3. The alcohol-water dual-soluble, adaptively stable double-shell matcha microcapsule powder according to claim 2, characterized in that: The mass ratio of rosemary extract to vitamin C in the compound antioxidant is 1:

1. The mass ratio of sodium citrate to sodium bicarbonate in the pH adaptive buffer is 2:

1.

4. The alcohol-water dual-soluble, adaptively stable double-shell matcha microcapsule powder according to claim 2, characterized in that: The ultrafine matcha powder has a particle size ≥800 mesh, a tea polyphenol content ≥18%, and a chlorophyll content ≥6%. The DE value of the maltodextrin is 12~17.

5. The alcohol-water dual-soluble, adaptively stable double-shell matcha microcapsule powder according to claim 2, characterized in that: The inner hydrophobic wall material also contains food-grade nano-silica, with the mass fraction of food-grade nano-silica being 5 to 8 parts. In the inner hydrophobic wall material, food-grade nano-silica and soy protein isolate form a high-strength hydrophobic anti-alcohol layer, and β-cyclodextrin forms a core-loving anchoring layer.

6. The alcohol-water co-soluble, adaptively stable double-shell matcha microcapsule powder according to any one of claims 1 to 5, characterized in that: The double-shell matcha microcapsule powder has a particle size distribution of D50 = 3-5 μm, D90 ≤ 8 μm, moisture content ≤ 4%, and tea polyphenol encapsulation rate ≥ 90%. The color remained stable after standing for 30 days within the pH range of 2.5 to 8.5, without any yellowing or blackening. Dissolution time in cold water ≤ 3 seconds, dispersion time in systems containing 5%-20% alcohol by volume ≤ 5 seconds; After sterilization at 121℃, the retention rate of active ingredients is ≥80%.

7. A method for preparing the alcohol-water co-soluble, adaptively stable double-shell matcha microcapsule powder as described in claim 6, characterized in that: Includes the following steps: S1: Oxygen-free nitrogen dissolution: Dissolve the inner wall material and the outer wall material separately in pure water to obtain inner wall material emulsion and outer wall material emulsion; S2: Double-layer emulsification and embedding: In a nitrogen atmosphere, ultrafine matcha powder, pH adaptive buffer and inner wall material emulsion are mixed and sheared to obtain inner emulsion. Then, outer wall material emulsion and composite antioxidant are added for secondary shearing and emulsification to form a double-layer structure. S3: Light-protected constant temperature embedding: embed at 35-38℃ for 60 minutes; S4: High-pressure homogenization and refining: Homogenize under 30MPa pressure to achieve a particle size D50 of 3-5μm; S5: Gradient temperature spray drying: The inlet air temperature is successively changed through three stages of temperature drying: 165℃, 170℃, and 175℃, and the outlet air temperature is 80-83℃, until the powder moisture content is ≤4%; S6: Cooling and Nitrogen Filling Packaging: Cool to below 25°C and vacuum nitrogen filling packaging.

8. The method for preparing double-shell matcha microcapsule powder according to claim 7, characterized in that: In S2, the first shear emulsification rate is 12000 rpm, and the second shear emulsification rate is 8000 rpm. The droplet acceleration rate in S2 is 5~10 mL / min.

9. The application of the alcohol-water co-soluble, adaptively stable double-shell matcha microcapsule powder as described in claim 6 in food, characterized in that: The food products include alcoholic beverages, aqueous beverages, tea and coffee, solid foods, and health foods.

10. The application according to claim 9, characterized in that: The amount added to the alcoholic beverages is 0.5%-2%; The amount added to the water-based beverage is 0.3%-1%; The tea and coffee contain 1%-3%; When used in rice wine with 12% vo in alcoholic beverages, it shows no browning, no sedimentation, and no stratification after 18 months of storage at room temperature away from light, with a tea polyphenol retention rate of ≥85%. When used in packaged drinking water for use in aquatic beverages, it should be clear and free of residue and suspended matter after 12 months of storage at room temperature. When used in milk tea drinks or coffee, it shows no separation, no sedimentation, and no flavor degradation when stored at 2-6℃ for 7 days.

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