Coated plant oil fat emulsified feed additive and preparation method thereof

Abstract

The application discloses a coated vegetable oil emulsion feed additive and a preparation method thereof, and relates to the technical field of feed additives. The additive is prepared from the following raw materials in parts by mass: 100 parts of a vegetable oil core material, 3-18 parts of a composite emulsifier, 0.2-3.0 parts of an oil phase stabilizer, 20-90 parts of a porous adsorption carrier, 8-35 parts of a protein wall material, 4-25 parts of an anionic polysaccharide wall material, 1-10 parts of a calcium salt crosslinking agent, 0.5-6 parts of a buffer salt, 15-70 parts of a lipid coating material, 0.5-8 parts of an anti-caking aid, and 120-600 parts of water. An oil-in-water vegetable oil emulsion is constructed from the vegetable oil core material, the composite emulsifier and the protein water phase, so that the oil and fat has formed small oil droplets before coating, thereby laying a foundation for subsequent re-emulsification in water and gastrointestinal release.

Description

Technical Field

[0001] This invention relates to the field of feed additive technology, specifically to a coated vegetable oil emulsified feed additive and its preparation method. Background Technology

[0002] Vegetable oils are a common energy source in animal feed, increasing feed energy concentration, improving palatability, and providing fatty acid nutrients such as oleic acid, linoleic acid, and linolenic acid for livestock, aquatic animals, and ruminants. Soybean oil, rapeseed oil, sunflower oil, corn oil, rice bran oil, and flaxseed oil are widely available and rich in fatty acid composition, making them valuable in piglet feed, broiler feed, layer poultry feed, aquatic feed, and functional animal feed.

[0003] However, the current application of vegetable oils in feed still has the following shortcomings: First, liquid vegetable oils have strong adhesion, and direct addition to powdered or pelleted feed can easily lead to problems such as sticking to the container, clumping, uneven mixing, and difficulty in measurement; Second, vegetable oils rich in unsaturated fatty acids are prone to oxidative rancidity during storage, transportation, and pelleting heat processing, resulting in increased peroxide value, deteriorated odor, and decreased nutritional value; Third, ordinary adsorbent oil powders mostly rely on physical adsorption by a carrier, and the oil is prone to leakage under extrusion, friction, or high-temperature conditioning conditions, resulting in a high pulverization rate and oil loss rate after pelleting. Summary of the Invention

[0004] The purpose of this invention is to provide a coated vegetable oil emulsified feed additive and its preparation method, so as to solve the problems of easy leakage and oxidation of oil, insufficient reemulsification performance, obvious gastric burst release and insufficient intestinal release of existing vegetable oil feed additives.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a coated vegetable oil emulsified feed additive, which, by weight, is prepared from the following raw materials: 100 parts of vegetable oil core material, 3-18 parts of composite emulsifier, 0.2-3.0 parts of oil phase stabilizer, 20-90 parts of porous adsorption carrier, 8-35 parts of protein wall material, 4-25 parts of anionic polysaccharide wall material, 1-10 parts of calcium salt crosslinking agent, 0.5-6 parts of buffer salt, 15-70 parts of lipid coating material, 0.5-8 parts of anti-caking agent, and 120-600 parts of water.

[0006] The plant oil core material includes one or more of soybean oil, rapeseed oil, sunflower oil, corn oil, rice bran oil, flaxseed oil, palm oil, and palm kernel oil.

[0007] Furthermore, the vegetable oil core material is composed of liquid vegetable oil rich in unsaturated fatty acids and high-melting-point vegetable oil in a mass ratio of 60-95:5-40; the liquid vegetable oil rich in unsaturated fatty acids is one or more selected from soybean oil, rapeseed oil, sunflower oil, corn oil, rice bran oil, or flaxseed oil; the high-melting-point vegetable oil is one or more selected from palm stearin, hydrogenated rapeseed oil, hydrogenated palm oil, or hydrogenated soybean oil. By compounding liquid vegetable oil with high-melting-point vegetable oil, the coating molding properties and thermal processing stability of the oil core material can be improved while ensuring the supply of unsaturated fatty acids.

[0008] Furthermore, the composite emulsifier comprises two or more of the following: phospholipids, glyceryl monostearate, sucrose fatty acid esters, polyglycerol fatty acid esters, and sorbitan monostearate. The composite emulsifier can reduce the interfacial tension between oil and water, enabling the vegetable oil core material to form smaller oil-in-water droplets in the aqueous phase, and promoting the reemulsification and dispersion of the oil after the particles come into contact with water.

[0009] Furthermore, the oil phase stabilizer comprises one or more of the following: mixed tocopherols, rosemary extract, ascorbyl palmitate, citric acid, or citrate. The oil phase stabilizer is used to inhibit the oxidation of unsaturated fatty acids in vegetable oils, reducing the increase in peroxide value during processing and storage.

[0010] Furthermore, the porous adsorption carrier includes one or more of the following: puffed corn flour, porous starch, maltodextrin, porous silica, rice husk powder, corn cob powder, attapulgite clay, and zeolite powder. The porous adsorption carrier is used to adsorb emulsified vegetable oil core material, transforming liquid oil into an emulsified oil adsorption core, thereby reducing the risk of oil leakage and particle adhesion.

[0011] Furthermore, in the emulsified oil adsorption core, the mass ratio of the plant oil core material to the porous adsorption carrier is 1:0.20-0.90; the oil loading rate of the emulsified oil adsorption core is 45-78wt%, and the particle size D50 is 80-450μm.

[0012] Further, the protein wall material includes one or more of soy protein isolate, pea protein, zein, sodium caseinate, and whey protein powder; the anionic polysaccharide wall material includes one or more of gum arabic, sodium alginate, low-methoxyl pectin, sodium carboxymethyl cellulose, and xanthan gum; the mass ratio of the protein wall material to the anionic polysaccharide wall material is 1:0.25-1.50. Under suitable pH conditions, the protein wall material and the anionic polysaccharide wall material are electrostatically deposited onto the surface of the emulsified oil adsorption core, forming a protein-polysaccharide composite emulsified inner wall, which improves the encapsulation stability and reemulsification performance in water of the oil core material.

[0013] Furthermore, the calcium ion cross-linked sustained-release layer is formed of sodium alginate, low-methoxyl pectin, and a calcium salt cross-linking agent; the mass ratio of sodium alginate to low-methoxyl pectin is 1:0.10-1.20; the calcium salt cross-linking agent includes one or more of calcium chloride, calcium lactate, calcium gluconate, and calcium dihydrogen phosphate. The calcium ion cross-linked sustained-release layer can improve the structural stability of the particles in the acidic environment of the stomach, reduce the rapid release of oils in the stomach, and gradually release the plant oil core material in the intestinal segment.

[0014] Furthermore, the lipid coating material includes one or more of hydrogenated vegetable oil, stearic acid, glyceryl monostearate, calcium stearate, carnauba wax, and rice bran wax. The lipid moisture-proof outer coating layer also contains an anti-caking agent, which includes one or more of fumed silica, calcium silicate, zeolite powder, talc powder, and dicalcium phosphate. The melting point of the lipid moisture-proof outer coating layer is 45-68℃, and the lipid moisture-proof outer coating layer accounts for 8-30 wt% of the total mass of the coated vegetable oil emulsified feed additive.

[0015] Furthermore, the coated vegetable oil emulsified feed additive has an oil content of 35-70 wt%, a moisture content of ≤8 wt%, a peroxide value of ≤8 mmol / kg, and a particle size of 100-1200 μm; after adding the coated vegetable oil emulsified feed additive to water at 39°C and stirring for 10 min, the released oil droplets have a D90 of ≤35 μm.

[0016] This invention also provides a method for preparing a coated vegetable oil emulsified feed additive, comprising the following steps: B1. Mix the vegetable oil core material, composite emulsifier and oil phase stabilizer at 45-75℃ to obtain a stable oil phase; B2. Add the protein wall material to water and dissolve or disperse it for 20-90 minutes at 40-65℃ and 500-1500r / min to obtain the protein aqueous phase. B3. The stable oil phase is added to the protein aqueous phase, and after shear emulsification and homogenization, an oil-in-water vegetable oil emulsion is obtained. B4. Add a porous adsorption carrier and anionic polysaccharide wall material to the oil-in-water type vegetable oil emulsion, adjust the pH to 4.0-6.8, so that the protein wall material and anionic polysaccharide wall material are deposited on the surface of the emulsified oil adsorption core to obtain wet composite particles. B5. The wet composite particles are reacted with a crosslinking liquid containing a calcium salt crosslinking agent to form a calcium ion crosslinking slow-release layer on the surface of the particles, and then dried to obtain pre-coated particles. B6. After melting the lipid coating material, spray it onto the surface of the pre-coated particles, and add anti-caking agents simultaneously or in stages. Cool and sieve to obtain the coated vegetable oil emulsified feed additive.

[0017] Furthermore, in step B3, the shear emulsification speed is 6000-14000 r / min, the shearing time is 5-30 min, the homogenization pressure is 15-60 MPa, and the number of homogenization cycles is 1-3.

[0018] Furthermore, in step B4, the porous adsorption carrier is added at a temperature of 35-55℃, and stirred for 20-80 minutes after addition. The acid used to adjust the pH is one or more of citric acid, lactic acid, phosphoric acid, or acetic acid.

[0019] Furthermore, in step B5, the mass concentration of the calcium salt crosslinking agent in the crosslinking solution is 0.5-6.0 wt%, the crosslinking reaction temperature is 20-45℃, and the crosslinking time is 10-90 min.

[0020] Furthermore, the drying in step B5 is one of spray drying, fluidized bed drying, vacuum belt drying, or low-temperature hot air drying; when spray drying is used, the inlet air temperature is 130-180℃ and the outlet air temperature is 65-95℃.

[0021] Further, in step B6, the temperature of the molten lipid coating material is 55-85℃, the temperature of the pre-coated particles during spraying is 35-60℃, the atomization pressure is 0.10-0.45MPa, and after spraying, the temperature is reduced to 20-35℃ at a cooling rate of 0.5-3.0℃ / min, and then sieved through a 20-80 mesh sieve.

[0022] Compared with the prior art, the present invention provides a coated vegetable oil emulsified feed additive and its preparation method, which has the following beneficial effects: by constructing an oil-in-water vegetable oil emulsion through vegetable oil core material, composite emulsifier and protein aqueous phase, the oil has formed small emulsion droplets before coating, laying the foundation for subsequent re-emulsification in water and gastrointestinal release.

[0023] By fixing emulsified oils in the pores and interparticle spaces of a porous adsorption carrier to form an emulsified oil adsorption core, the adhesion, oil seepage, uneven mixing, and processing difficulties caused by the direct addition of liquid vegetable oils can be significantly reduced.

[0024] By combining protein wall material and anionic polysaccharide wall material, a composite emulsified inner wall is formed on the surface of the emulsified oil adsorption core, which not only improves the oil encapsulation rate, but also improves the emulsification and dispersion ability of particles after they come into contact with water.

[0025] A calcium ion cross-linked slow-release layer is formed by sodium alginate, low-methoxyl pectin and calcium salt cross-linking agent, which makes the particles less prone to rapid breakage in the acidic environment of the stomach, and gradually releases the oil core material in the intestinal environment, which is conducive to improving the effective utilization of plant oils.

[0026] The lipid moisture-proof coating layer and anti-caking agents improve the moisture resistance, flowability, thermal processing stability and antioxidant stability of the granules, reducing the risk of peroxide value increase during storage and oil leakage during granulation. Attached Figure Description

[0027] Figure 1 This is a scanning electron microscope (SEM) image of the emulsified oil adsorption core obtained in Example 3 of the present invention. Figure 2 This is a scanning electron microscope (SEM) image of the emulsified grease adsorption core obtained in Comparative Example 2 of this invention. Figure 3 These are micrographs of oil droplets after reemulsification in water at 39°C in Example 3, Comparative Example 1, and Comparative Example 3 of the present invention. Figure 4 The image shows the droplet size distribution of the oil emulsions after re-emulsification in water at 39°C in Examples 3, 1, and 3 of the present invention. Detailed Implementation

[0028] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0029] Please see Figures 1-4 This invention provides a technical solution for a coated vegetable oil emulsified feed additive and its preparation method: Figure 1 In Example 3, the surface is rough and porous, with the grease mainly embedded in the pores and interparticle spaces. Figure 2 Comparative Example 2 has a smoother surface with fewer pores, and grease adhering to the surface and local agglomeration are visible. Figure 3 and Figure 4 In Example 3, after re-emulsification, the oil droplets were small and evenly distributed. The droplet size was 19.8 μm; the droplets in Comparative Example 1 were significantly larger and had the widest distribution, while the droplets in Comparative Example 3 had increased size and exhibited some aggregation.

[0030] Unless otherwise specified, all parts in the following examples and comparative examples are parts by weight. The vegetable oils, protein wall materials, polysaccharide wall materials, emulsifiers, carriers, calcium salts, lipid coating materials, and anti-caking agents used are all commercially available feed-grade or food-grade raw materials.

[0031] Example 1: Preparation of a coated vegetable oil emulsified feed additive: 1. Raw material components by weight: This embodiment of a coated vegetable oil emulsified feed additive is prepared from the following raw materials by weight: 100 parts vegetable oil core material, 3.0 parts composite emulsifier, 0.2 parts oil phase stabilizer, 20.0 parts porous adsorption carrier, 35.0 parts protein wall material, 25.0 parts anionic polysaccharide wall material, 1.0 part calcium salt crosslinking agent, 0.5 parts buffer salt, 15.0 parts lipid coating material, 0.5 parts anti-caking agent, and 120 parts water.

[0032] The plant oil core material is composed of soybean oil and palm stearin in a mass ratio of 95:5. The composite emulsifier is composed of phospholipids, glyceryl monostearate, and sucrose fatty acid esters in a mass ratio of 50:35:15. The oil phase stabilizer is composed of mixed tocopherols and rosemary extract in a mass ratio of 4:1. The porous adsorption carrier is composed of puffed corn flour, porous starch, and porous silica in a mass ratio of 70:25:5. The protein wall material is soy protein isolate. The anionic polysaccharide wall material is composed of gum arabic, sodium alginate, and low-methoxyl pectin in a mass ratio of 50:35:15. The calcium salt crosslinking agent is calcium chloride. The buffer salt is sodium citrate. The lipid coating material is composed of hydrogenated vegetable oil and glyceryl monostearate in a mass ratio of 80:20. The anti-caking agent is fumed silica.

[0033] 2. Preparation method: B1. Add 95 parts soybean oil and 5 parts palm stearin to the oil phase mixing tank, heat to 45°C, add 3.0 parts composite emulsifier and 0.2 parts oil phase stabilizer, and stir at 600 r / min for 30 min to obtain a stable oil phase.

[0034] B2. Add 35.0 parts of soy protein isolate to 120 parts of water and stir at 40℃ and 500r / min for 90min to obtain the protein aqueous phase.

[0035] B3. The stable oil phase is added to the protein aqueous phase at a uniform flow rate, sheared and emulsified at 6000 r / min for 30 min, and then homogenized once at 15 MPa to obtain an oil-in-water vegetable oil emulsion.

[0036] B4. Add 20.0 parts of porous adsorption carrier to the oil-in-water vegetable oil emulsion, control the system temperature at 35℃, and stir for 80 min; then add 25.0 parts of anionic polysaccharide wall material and 0.5 parts of sodium citrate, and adjust the pH to 6.8 with citric acid, so that the protein wall material and anionic polysaccharide wall material are deposited on the surface of the emulsified oil adsorption core to obtain wet composite particles.

[0037] B5. Add 1.0 part of calcium chloride to water to prepare a crosslinking solution with a mass concentration of 0.5 wt%. Add the wet composite particles to the crosslinking solution and crosslink them at 20°C for 90 min to form a calcium ion crosslinking slow-release layer on their surface. Then filter and dry them at 45°C under low-temperature hot air conditions until the moisture content is ≤8 wt% to obtain pre-coated particles.

[0038] B6. Melt 15.0 parts of lipid coating material at 55°C, place the pre-coated particles in a fluidized bed, control the temperature of the pre-coated particles at 35°C, spray the molten lipid coating material with an atomization pressure of 0.10 MPa, and simultaneously add 0.5 parts of fumed silica; after spraying, cool down to 25°C at a cooling rate of 0.5°C / min, and obtain the coated vegetable oil emulsified feed additive by sieving through an 80-mesh sieve.

[0039] Example 2 Preparation of a coated vegetable oil emulsified feed additive: 1. Raw material components by weight: This embodiment of a coated vegetable oil emulsified feed additive is prepared from the following raw materials by weight: 100 parts vegetable oil core material, 18.0 parts composite emulsifier, 3.0 parts oil phase stabilizer, 90.0 parts porous adsorption carrier, 8.0 parts protein wall material, 4.0 parts anionic polysaccharide wall material, 10.0 parts calcium salt crosslinking agent, 6.0 parts buffer salt, 15.0 parts lipid coating material, 8.0 parts anti-caking agent, and 600 parts water.

[0040] The plant oil core material is composed of flaxseed oil and hydrogenated rapeseed oil in a mass ratio of 60:40. The composite emulsifier is composed of phospholipids, polyglycerol fatty acid esters, and sorbitan monostearate in a mass ratio of 40:35:25. The oil phase stabilizer is composed of mixed tocopherols, rosemary extract, and ascorbate palmitate in a mass ratio of 3:1:1. The porous adsorbent carrier is composed of puffed corn flour, porous starch, and porous silica in a mass ratio of 55:35:10. The protein wall material is pea protein. The anionic polysaccharide wall material is composed of sodium alginate and low-methoxyl pectin in a mass ratio of 80:20. The calcium salt crosslinking agent is calcium lactate. The buffer salt is sodium dihydrogen phosphate. The lipid coating material is composed of hydrogenated vegetable oil, stearic acid, and rice bran wax in a mass ratio of 70:20:10. The anti-caking agent is calcium silicate.

[0041] 2. Preparation method: B1. Add 60 parts of flaxseed oil and 40 parts of hydrogenated rapeseed oil to an oil phase mixing tank, heat to 75°C, add 18.0 parts of composite emulsifier and 3.0 parts of oil phase stabilizer, and stir at 900 r / min for 20 min to obtain a stable oil phase.

[0042] B2. Add 8.0 parts of pea protein to 600 parts of water and stir at 65℃ and 1500r / min for 20min to obtain the protein aqueous phase.

[0043] B3. Add the stabilized oil phase to the protein aqueous phase, shear emulsify at 14000 r / min for 5 min, and then homogenize three times at 60 MPa to obtain an oil-in-water vegetable oil emulsion.

[0044] B4. Add 90.0 parts of porous adsorption carrier to the oil-in-water vegetable oil emulsion, control the system temperature at 55℃, and stir for 20 min; then add 4.0 parts of anionic polysaccharide wall material and 6.0 parts of buffer salt, adjust the pH to 4.0 with lactic acid, and allow the protein wall material and anionic polysaccharide wall material to be deposited in a composite manner to obtain wet composite particles.

[0045] B5. Add 10.0 parts of calcium lactate to water to prepare a crosslinking solution with a mass concentration of 6.0 wt%. Add the wet composite particles to the crosslinking solution and crosslink at 45°C for 10 min. Then, spray dry the particles, controlling the inlet air temperature to 180°C and the outlet air temperature to 95°C to obtain pre-coated particles.

[0046] B6. Melt 15.0 parts of lipid coating material at 85°C, place the pre-coated particles in a fluidized bed, control the temperature of the pre-coated particles at 60°C, spray the molten lipid coating material with an atomization pressure of 0.45 MPa, and simultaneously add 8.0 parts of calcium silicate; after spraying, cool down to 30°C at a cooling rate of 3.0°C / min, and obtain the coated vegetable oil emulsified feed additive by sieving through a 20-mesh sieve.

[0047] Example 3 Preparation of a coated vegetable oil emulsified feed additive: 1. Raw material components by weight: This embodiment of a coated vegetable oil emulsified feed additive is prepared from the following raw materials by weight: 100 parts vegetable oil core material, 10.0 parts composite emulsifier, 1.5 parts oil phase stabilizer, 55.0 parts porous adsorption carrier, 22.0 parts protein wall material, 14.0 parts anionic polysaccharide wall material, 5.0 parts calcium salt crosslinking agent, 3.0 parts buffer salt, 42.0 parts lipid coating material, 4.0 parts anti-caking agent, and 360 parts water.

[0048] The plant oil core material is composed of rapeseed oil, sunflower oil, and hydrogenated palm oil in a mass ratio of 45:35:20. The composite emulsifier is composed of phospholipids, glyceryl monostearate, and sucrose fatty acid esters in a mass ratio of 45:35:20. The oil phase stabilizer is composed of mixed tocopherols and rosemary extract in a mass ratio of 4:1. The porous adsorption carrier is composed of puffed corn flour, porous starch, and porous silica in a mass ratio of 60:32:8. The protein wall material is composed of soy protein isolate and pea protein in a mass ratio of 70:30. The anionic polysaccharide wall material is composed of gum arabic, sodium alginate, and low-methoxyl pectin in a mass ratio of 45:40:15. The calcium salt crosslinking agent is composed of calcium chloride and calcium lactate in a mass ratio of 60:40. The buffer salt is sodium citrate. The lipid coating material is composed of hydrogenated vegetable oil, stearic acid, and glyceryl monostearate in a mass ratio of 70:15:15. The anti-caking agent is composed of fumed silica and dicalcium phosphate in a mass ratio of 40:60.

[0049] 2. Preparation method: B1. Add 45 parts rapeseed oil, 35 parts sunflower oil and 20 parts hydrogenated palm oil to an oil phase mixing tank, heat to 60°C, add 10.0 parts composite emulsifier and 1.5 parts oil phase stabilizer, stir at 800 r / min for 25 min to obtain a stable oil phase.

[0050] B2. Add 22.0 parts of protein wall material to 360 parts of water and stir at 55℃ and 1000r / min for 50min to obtain the protein aqueous phase.

[0051] B3. Add the stabilized oil phase to the protein aqueous phase, shear emulsify at 10000 r / min for 20 min, and then homogenize twice at 35 MPa to obtain an oil-in-water vegetable oil emulsion.

[0052] B4. Add 55.0 parts of porous adsorption carrier to the oil-in-water vegetable oil emulsion, control the system temperature at 45℃, and stir for 50 min; then add 14.0 parts of anionic polysaccharide wall material and 3.0 parts of sodium citrate, and adjust the pH to 5.4 with citric acid, so that the protein wall material and anionic polysaccharide wall material are deposited on the surface of the emulsified oil adsorption core to obtain wet composite particles.

[0053] B5. Add 5.0 parts of calcium salt crosslinking agent to water to prepare a crosslinking solution with a mass concentration of 3.0 wt%. Add the wet composite particles to the crosslinking solution and crosslink at 30°C for 60 min. Then, use fluidized bed drying to control the material temperature at 55°C and dry until the moisture content is ≤8 wt% to obtain pre-coated particles.

[0054] B6. Melt 42.0 parts of lipid coating material at 70°C, place the pre-coated particles in a fluidized bed, control the temperature of the pre-coated particles at 48°C, spray the molten lipid coating material with an atomization pressure of 0.28 MPa, and simultaneously add 4.0 parts of anti-caking agent; after spraying, cool down to 25°C at a cooling rate of 1.5°C / min, and obtain the coated vegetable oil emulsified feed additive by sieving through a 40-mesh sieve.

[0055] Example 4 The preparation of a coated vegetable oil emulsified feed additive follows the same method as in Example 3, except that: This embodiment is prepared from the following raw materials by weight: 100 parts of vegetable oil core material, 6.0 parts of composite emulsifier, 1.0 part of oil phase stabilizer, 90.0 parts of porous adsorption carrier, 35.0 parts of protein wall material, 25.0 parts of anionic polysaccharide wall material, 7.0 parts of calcium salt crosslinking agent, 4.0 parts of buffer salt, 70.0 parts of lipid coating material, 6.0 parts of anti-caking agent, and 420 parts of water.

[0056] The plant oil core material is composed of corn oil and hydrogenated soybean oil in a mass ratio of 70:30. The composite emulsifier is composed of phospholipids, glyceryl monostearate, and polyglycerol fatty acid esters in a mass ratio of 40:40:20. The oil phase stabilizer is composed of mixed tocopherols and rosemary extract in a mass ratio of 4:1. The porous adsorption carrier is composed of puffed corn flour, porous starch, and porous silica in a mass ratio of 58:34:8. The protein wall material is soy protein isolate. The anionic polysaccharide wall material is composed of gum arabic, sodium alginate, and low-methoxyl pectin in a mass ratio of 40:45:15. The calcium salt crosslinking agent is calcium chloride. The lipid coating material is composed of hydrogenated vegetable oil, calcium stearate, and carnauba wax in a mass ratio of 75:15:10. The anti-caking agent is composed of zeolite powder and fumed silica in a mass ratio of 80:20.

[0057] During preparation, the oil phase temperature in B1 was 65℃; the protein aqueous phase temperature in B2 was 60℃; the shear emulsification speed in B3 was 12000 r / min, the shearing time was 15 min, the homogenization pressure was 45 MPa, and the homogenization was performed twice; the adsorption temperature in B4 was 50℃, the adsorption stirring time was 40 min, and the pH was adjusted to 5.0; the calcium salt concentration in the crosslinking solution in B5 was 4.0 wt%, the crosslinking temperature was 35℃, the crosslinking time was 45 min, and fluidized bed drying was used; the melting temperature of the lipid coating material in B6 was 78℃, the temperature of the pre-coated particles was 52℃, the atomization pressure was 0.32 MPa, the cooling rate was 2.0℃ / min, and the mixture was sieved through a 30-mesh sieve to obtain the coated vegetable oil emulsified feed additive.

[0058] Example 5 The preparation of a coated vegetable oil emulsified feed additive follows the same method as in Example 3, except that: This embodiment is prepared from the following raw materials by weight: 100 parts of vegetable oil core material, 14.0 parts of composite emulsifier, 2.0 parts of oil phase stabilizer, 70.0 parts of porous adsorption carrier, 18.0 parts of protein wall material, 10.0 parts of anionic polysaccharide wall material, 3.0 parts of calcium salt crosslinking agent, 2.0 parts of buffer salt, 70.0 parts of lipid coating material, 3.0 parts of anti-caking agent, and 300 parts of water.

[0059] The plant oil core material is composed of rice bran oil, soybean oil, and palm stearin in a mass ratio of 45:40:15. The composite emulsifier is composed of phospholipids, sucrose fatty acid esters, and sorbitan monostearate in a mass ratio of 50:30:20. The oil phase stabilizer is composed of mixed tocopherols, rosemary extract, and citrate in a mass ratio of 4:1:0.5. The porous adsorption carrier is composed of puffed corn flour, porous starch, and porous silica in a mass ratio of 65:30:5. The protein wall material is composed of soy protein isolate and pea protein in a mass ratio of 60:40. The anionic polysaccharide wall material is composed of sodium alginate, low-methoxyl pectin, and sodium carboxymethyl cellulose in a mass ratio of 65:25:10. The calcium salt crosslinking agent is composed of calcium gluconate and calcium chloride in a mass ratio of 50:50. The lipid coating material is composed of hydrogenated vegetable oil, stearic acid, and rice bran wax in a mass ratio of 75:15:10. The anti-caking agent is calcium silicate.

[0060] During preparation, the oil phase temperature in B1 was 55℃; the protein aqueous phase temperature in B2 was 50℃; the shear emulsification speed in B3 was 9000 r / min, the shearing time was 18 min, the homogenization pressure was 30 MPa, and the homogenization was performed twice; the adsorption temperature in B4 was 40℃, the adsorption stirring time was 55 min, and the pH was adjusted to 5.8; the calcium salt concentration in the crosslinking solution in B5 was 2.0 wt%, the crosslinking temperature was 28℃, the crosslinking time was 70 min, and vacuum belt drying was used; the melting temperature of the lipid coating material in B6 was 72℃, the pre-coated particle temperature was 45℃, the atomization pressure was 0.25 MPa, the cooling rate was 1.2℃ / min, and the mixture was sieved through a 40-mesh sieve to obtain the coated vegetable oil emulsified feed additive.

[0061] Example 6 The preparation of a coated vegetable oil emulsified feed additive follows the same method as in Example 3, except that: This embodiment is prepared from the following raw materials by weight: 100 parts of vegetable oil core material, 8.0 parts of composite emulsifier, 0.8 parts of oil phase stabilizer, 45.0 parts of porous adsorption carrier, 8.0 parts of protein wall material, 4.0 parts of anionic polysaccharide wall material, 1.0 part of calcium salt crosslinking agent, 0.5 parts of buffer salt, 35.0 parts of lipid coating material, 0.5 parts of anti-caking agent, and 600 parts of water.

[0062] The plant oil core material is composed of rapeseed oil, flaxseed oil, and hydrogenated palm oil in a mass ratio of 45:30:25. The composite emulsifier is composed of phospholipids, glyceryl monostearate, and sucrose fatty acid esters in a mass ratio of 60:30:10. The oil phase stabilizer is a mixed tocopherol. The porous adsorption carrier is composed of puffed corn flour and porous starch in a mass ratio of 70:30. The protein wall material is pea protein. The anionic polysaccharide wall material is composed of sodium alginate and low-methoxyl pectin in a mass ratio of 75:25. The calcium salt crosslinking agent is calcium chloride. The buffer salt is sodium citrate. The lipid coating material is composed of hydrogenated vegetable oil and stearic acid in a mass ratio of 85:15. The anti-caking agent is fumed silica.

[0063] During preparation, the oil phase temperature in B1 was 50℃; the protein aqueous phase temperature in B2 was 45℃; the shear emulsification speed in B3 was 8000 r / min, the shearing time was 25 min, the homogenization pressure was 25 MPa, and the homogenization was performed once; the adsorption temperature in B4 was 38℃, the adsorption stirring time was 60 min, and the pH was adjusted to 6.2; the calcium salt concentration in the crosslinking solution in B5 was 1.0 wt%, the crosslinking temperature was 25℃, the crosslinking time was 80 min, and low-temperature hot air drying was used; the melting temperature of the lipid coating material in B6 was 65℃, the pre-coated particle temperature was 40℃, the atomization pressure was 0.18 MPa, the cooling rate was 0.8℃ / min, and the mixture was sieved through a 60-mesh sieve to obtain the coated vegetable oil emulsified feed additive.

[0064] Comparative Example 1 The preparation of a vegetable oil emulsified feed additive is based on the raw material composition and preparation method of Example 3, except that the composite emulsifier in Example 3 is replaced with an equal mass of single phospholipid, that is, only 10.0 parts of phospholipid are used as emulsifier. The other raw material composition and preparation process are the same as in Example 3.

[0065] Comparative Example 2 The preparation of a vegetable oil emulsified feed additive is based on the raw material composition and preparation method of Example 3, except that 55.0 parts of porous adsorption carrier in Example 3 are replaced with an equal mass of ordinary corn flour, while the remaining raw material composition and preparation process are the same as in Example 3.

[0066] Comparative Example 3 The preparation of a vegetable oil emulsified feed additive is based on the raw material composition and preparation method of Example 3, except that: 14.0 parts of anionic polysaccharide wall material in Example 3 are replaced with an equal mass of maltodextrin so that the system cannot form a protein-polysaccharide electrostatic composite emulsified inner wall. The remaining raw material composition and preparation process are the same as in Example 3.

[0067] Comparative Example 4 The preparation of a vegetable oil emulsified feed additive is based on the raw material composition and preparation method of Example 3, except that: 5.0 parts of calcium salt crosslinking agent in Example 3 are replaced with an equal mass of sodium chloride so that the system cannot form a calcium ion crosslinking slow-release layer. The remaining raw material composition and preparation process are the same as in Example 3.

[0068] Comparative Example 5 The preparation of a vegetable oil emulsified feed additive is based on the raw material composition and preparation method of Example 3, except that: 42.0 parts of lipid coating material in Example 3 are replaced with an equal mass of maltodextrin, so that no lipid moisture-proof outer coating layer is formed. The other raw material composition and preparation process are the same as in Example 3.

[0069] Comparative Example 6 The preparation of a vegetable oil emulsified feed additive is the same as that in Example 3, except that: no oil phase stabilizer is added, and the oil phase mass is made up with an equal mass of rapeseed oil. The other raw material composition and preparation process are the same as in Example 3.

[0070] Performance testing 1. Sample preparation All samples obtained in the examples and comparative examples were prepared in the laboratory according to GB / T 20195-2024 "Preparation of Animal Feed Samples". Before testing, the samples were equilibrated at 25°C and 50% relative humidity for 24 hours.

[0071] 2. Moisture content test The moisture content of each sample was determined according to GB / T 6435-2014 "Determination of Moisture in Feed". Moisture content is used to evaluate the dryness and storage stability of the sample. The higher the moisture content, the more prone the sample is to clumping and oxidative deterioration.

[0072] 3. Crude fat content test The crude fat content of each sample was determined according to GB / T 6433-2025 "Determination of Crude Fat in Feed". Crude fat content is used to evaluate the loading level of oil components in coated vegetable oil emulsified feed additives.

[0073] 4. Particle size test The particle size of each sample was determined by sieving according to GB / T 5917.1-2008 "Determination of Particle Size of Feed Powder - Two-Layer Sieve Method", and the particle size D50 was measured using a laser particle size analyzer. The particle size D50 is used to evaluate the compatibility of the particles during feed mixing and pelleting.

[0074] 5. Peroxide value test The peroxide value of each sample was determined according to NY / T 4424-2023 "Determination of Peroxide Value of Feed Raw Materials". To evaluate storage stability, the samples were stored in a 40℃ constant temperature incubator in the dark for 30 days, and the peroxide value after storage was measured. The lower the peroxide value, the lower the degree of oil oxidation and the better the storage stability.

[0075] 6. Water reemulsification performance test Weigh 5.00 g of each sample and add it to 95.00 g of deionized water at 39 ± 0.5 °C. Stir at 300 r / min for 10 min, let stand for 1 min, and then take the middle layer emulsion. Use a laser particle size analyzer to determine the D90 of the released oil droplets. The smaller the D90 of the droplets, the better the reemulsification performance of the sample after contact with water.

[0076] 7. In vitro gastric segment protection and intestinal segment release test Weigh 2.00g of each sample and add it to 100mL of artificial gastric fluid. Control the pH at 2.0±0.1, the temperature at 39±0.5℃, and the shaking speed at 100r / min. After treatment for 2h, centrifuge and determine the oil content in the supernatant and precipitate. Calculate the 2h oil release rate of the gastric segment.

[0077] The precipitate from the gastric segment was transferred to 100 mL of artificial intestinal fluid. The pH was controlled at 6.8±0.1, the temperature at 39±0.5℃, and the shaking speed at 100 r / min. Treatment continued for 4 h, and the amount of released oil was measured to calculate the cumulative release rate of the intestinal segment over 4 h. The lower the release rate of the gastric segment, the better the protective performance of the gastric segment; the higher the cumulative release rate of the intestinal segment, the better the potential for subsequent release and utilization.

[0078] 8. Hot working oil seepage rate test Weigh 20.00g of each sample, spread them evenly on filter paper, and treat them under 80℃ hot air for 90s. Use the filter paper to absorb the oil seeping from the sample surface, weigh the increase in weight of the filter paper, and calculate the oil seepage rate during hot working using the following formula: Oil seepage rate during hot working / % = weight gain of filter paper / mass of sample × 100%.

[0079] The lower the oil leakage rate during heat processing, the less likely the sample is to experience oil leakage under feed pelleting, conditioning, or short-term heat processing conditions.

[0080] Table 1

[0081] Table 2

[0082] As shown in Table 1, the moisture content of the coated vegetable oil emulsified feed additives obtained in Examples 1-6 is no higher than 8%, the crude fat content is maintained above 50%, and the particle size D50 is in the range of 185-510 μm, making them suitable for use in powdered feed, pelleted feed, and premixed feed systems. After stirring in water at 39°C for 10 minutes, the D90 of the released oil droplets in each example is no higher than 35 μm, indicating that the products obtained by this invention have good reemulsification performance in water and can redisperse the coated vegetable oil into smaller oil droplets.

[0083] Example 1 is an example with some raw materials and process parameters close to the low end range. Its droplet D90 is 32.1 μm, the gastric segment release rate is 34.2% after 2 hours, the intestinal segment cumulative release rate is 78.0% after 4 hours, and the hot processing oil penetration rate is 2.8%. This shows that even with lower amounts of emulsifier, lower oil phase stabilizer, lower porous adsorbent carrier, and lower lipid coating material, it is still possible to obtain a product with an effective coating structure and acceptable release performance.

[0084] Example 2 is an example with some raw materials and process parameters close to the high end range. Its droplet D90 is 17.6 μm, the gastric segment release rate is 18.7% after 2 hours, the intestinal segment cumulative release rate is 86.5% after 4 hours, the peroxide value is 4.9 mmol / kg after 30 days of storage at 40°C, and the hot processing oil penetration rate is 1.2%. This indicates that the higher dosage of composite emulsifier, higher dosage of porous adsorbent carrier, higher dosage of calcium salt crosslinking agent and higher dosage of oil phase stabilizer are beneficial to improving reemulsification performance, gastric segment protection performance and storage stability.

[0085] Example 3 is an intermediate region example, with a moisture content of 4.8%, a crude fat content of 59.0%, a droplet D90 of 19.8 μm, a gastric release rate of 23.5% over 2 hours, a cumulative intestinal release rate of 88.2% over 4 hours, a peroxide value of 4.6 mmol / kg after storage at 40°C for 30 days, and a heat treatment oil penetration rate of 0.9%. These results indicate that, under the intermediate composition and intermediate process conditions defined in the claims, the obtained product exhibits a superior balance between oil loading, reemulsification performance, gastric protection, intestinal release, antioxidant stability, and oil penetration resistance.

[0086] In Examples 4 and 5, the amount of lipid coating material and composite wall material used was relatively high. The oil penetration rate during hot processing was 0.7% and 1.0%, respectively, and the 2-hour release rate in the gastric segment was 15.6% and 16.8%, respectively, both lower than that in Examples 1 and 6. This indicates that a higher proportion of lipid moisture-proof outer coating layer, protein-polysaccharide composite emulsified inner wall, and calcium ion cross-linked sustained-release layer can enhance the stability of particle structure and reduce premature leakage of oil in the gastric segment and under hot processing conditions.

[0087] In Example 6, the amounts of protein wall material, anionic polysaccharide wall material, and calcium salt crosslinking agent were relatively low. The droplet D90 was 24.7 μm, the gastric release rate was 29.5% after 2 hours, the cumulative release rate in the intestinal segment was 83.1% after 4 hours, the peroxide value was 6.0 mmol / kg after 30 days of storage at 40°C, and the hot processing oil penetration rate was 2.1%. This indicates that even with low amounts of composite wall material and crosslinking agent, the product can still maintain good coating stability and reemulsification release effect.

[0088] Compared with Example 3, Comparative Example 1 only replaced the composite emulsifier with a single phospholipid. Its droplet D90 increased from 19.8 μm to 68.4 μm, and the cumulative release rate of the intestinal segment over 4 hours decreased from 88.2% to 65.2%. This shows that a single phospholipid is difficult to achieve the effects of oil emulsification, coating stability and reemulsification in water, while the composite emulsifier can significantly reduce the size of the reemulsified droplets and improve the release level of the intestinal segment.

[0089] Comparative Example 2, which replaced the porous adsorbent carrier with ordinary corn flour, showed a droplet D90 of 55.6 μm, a gastric release rate of 52.3% over 2 hours, and a heat treatment oil leakage rate of 5.9%, all significantly worse than Example 3. These results demonstrate that the porous adsorbent carrier can improve the stability of the emulsified oil adsorbent core through pore adsorption and interparticle immobilization, reducing premature release and leakage of oil in the gastric segment and under heat treatment conditions.

[0090] In Comparative Example 3, when the anionic polysaccharide wall material was replaced with maltodextrin, the gastric 2-hour release rate increased to 61.0%, and the heat treatment oil penetration rate increased to 6.4%. This indicates that without the anionic polysaccharide wall material, the protein-polysaccharide composite emulsion inner wall could not be effectively formed, and the density and crack resistance of the outer layer of the particles decreased.

[0091] Comparative Example 4, which replaced the calcium salt crosslinking agent with sodium chloride, showed a 2-hour gastric segment release rate of 64.2%, significantly higher than the 23.5% in Example 3. This indicates that the calcium ion crosslinking sustained-release layer plays a crucial role in improving the protective performance of the gastric segment. Although sodium chloride can provide ionic strength, it cannot form an effective crosslinking network with sodium alginate and low-methoxyl pectin, and therefore cannot achieve the same sustained-release protective effect.

[0092] Comparative Example 5, which replaced the lipid coating material with maltodextrin, showed that the moisture content increased to 8.6%, the peroxide value increased to 12.4 mmol / kg after 30 days of storage at 40°C, and the oil penetration rate during hot processing increased to 13.8%. This indicates that the lipid moisture-proof coating layer can significantly improve the product's moisture resistance, antioxidant stability, and resistance to oil penetration during hot processing.

[0093] Comparative Example 6, with only the oil phase stabilizer removed, showed similar results to Example 3 in terms of droplet D90, gastric segment 2h release rate, intestinal segment 4h cumulative release rate, and hot-processing oil penetration rate. However, after 30 days of storage at 40°C, the peroxide value increased to 15.6 mmol / kg, indicating that the oil phase stabilizer mainly inhibits the oxidation of the vegetable oil core material and can significantly improve the product's storage stability.

[0094] Table 1 shows that the overall trend indicates that Examples 1-6 can all produce coated vegetable oil emulsified feed additives with low moisture content, high crude fat load, good reemulsification performance, controlled gastric release, sufficient intestinal release, low storage oxidation, and low heat processing oil leakage rate.

[0095] Comparative Examples 1-6 were all based on Example 3, with single-factor variable comparisons. Disruption of any key structure among the composite emulsifier, porous adsorbent carrier, protein-polysaccharide composite emulsion inner wall, calcium ion cross-linked sustained-release layer, lipid moisture-proof outer coating layer, or oil phase stabilizer resulted in a significant decrease in at least one core performance characteristic. Specifically, disruption of the composite emulsifier system significantly increased droplet size and reduced intestinal release rate; disruption of the porous adsorbent structure increased gastric release rate and thermal processing oil leakage rate; disruption of the protein-polysaccharide composite emulsion inner wall weakened particle embedding stability; disruption of the calcium ion cross-linked sustained-release layer exacerbated gastric burst release; disruption of the lipid moisture-proof outer coating layer significantly increased the risk of moisture absorption, oxidation, and oil leakage; and removal of the oil phase stabilizer significantly increased the peroxide value after storage.

[0096] Therefore, the technical effect of this invention does not stem from a simple replacement of a single material, but rather from the synergistic effect of pre-emulsification of vegetable oils, porous adsorption and fixation, protein-polysaccharide composite deposition, calcium ion cross-linking and slow release, and lipid moisture-proof coating. This multi-layer structure can simultaneously solve problems such as oil leakage, oxidative rancidity, insufficient emulsification and dispersion, and insufficient gastric and intestinal release in vegetable oil feed additives, demonstrating that this invention represents a substantial improvement over ordinary vegetable oil powders, single-adsorption oil powders, or single-layer coated oil products.

Claims

1. A coated vegetable oil emulsified feed additive, characterized in that, By weight, it is prepared from the following raw materials: 100 parts of vegetable oil core material, 3-18 parts of composite emulsifier, 0.2-3.0 parts of oil phase stabilizer, 20-90 parts of porous adsorption carrier, 8-35 parts of protein wall material, 4-25 parts of anionic polysaccharide wall material, 1-10 parts of calcium salt crosslinking agent, 0.5-6 parts of buffer salt, 15-70 parts of lipid coating material, 0.5-8 parts of anti-caking agent, and 120-600 parts of water; The plant oil core material includes one or more of soybean oil, rapeseed oil, sunflower seed oil, corn oil, rice bran oil, flaxseed oil, palm oil, and palm kernel oil. The composite emulsifier includes two or more of the following: phospholipids, glyceryl monostearate, sucrose fatty acid esters, polyglycerol fatty acid esters, and sorbitan monostearate. The coated vegetable oil emulsified feed additive has a multi-layered granular structure consisting of an emulsified oil adsorption core, a protein-polysaccharide composite emulsified inner wall, a calcium ion cross-linked slow-release layer, and a lipid moisture-proof outer coating layer.

2. The coated vegetable oil emulsified feed additive according to claim 1, characterized in that, The vegetable oil core material is composed of liquid vegetable oil rich in unsaturated fatty acids and high-melting-point vegetable oil in a mass ratio of 60-95:5-40. The liquid vegetable oil rich in unsaturated fatty acids is one or more of soybean oil, rapeseed oil, sunflower seed oil, corn oil, rice bran oil, or flaxseed oil. The high-melting-point vegetable oil is one or more of palm stearin, hydrogenated rapeseed oil, hydrogenated palm oil, or hydrogenated soybean oil. The oil phase stabilizer includes one or more of mixed tocopherols, rosemary extract, ascorbyl palmitate, citric acid, or citrate.

3. The coated vegetable oil emulsified feed additive according to claim 1, characterized in that, The porous adsorbent carrier includes one or more of the following: puffed corn flour, porous starch, maltodextrin, porous silica, rice husk powder, corn cob powder, attapulgite clay, and zeolite powder. In the emulsified oil adsorption core, the mass ratio of vegetable oil core material to porous adsorption carrier is 1:0.20-0.90; The oil loading rate of the emulsified oil adsorption core is 45-78 wt%, and the particle size D50 is 80-450 μm.

4. The coated vegetable oil emulsified feed additive according to claim 1, characterized in that, The protein wall material includes one or more of soy protein isolate, pea protein, zein, sodium caseinate, and whey protein powder. The anionic polysaccharide wall material includes one or more of gum arabic, sodium alginate, low-methoxyl pectin, sodium carboxymethyl cellulose, and xanthan gum; The mass ratio of the protein wall material to the anionic polysaccharide wall material is 1:0.25-1.50; The protein-polysaccharide composite emulsion inner wall is formed by electrostatic composite deposition under pH conditions of 4.0-6.8 and coats the surface of the emulsion oil adsorption core.

5. The coated vegetable oil emulsified feed additive according to claim 1, characterized in that, The calcium ion cross-linked sustained-release layer is formed by sodium alginate, low-methoxyl pectin and calcium salt cross-linking agent; The mass ratio of sodium alginate to low-methoxyl pectin is 1:0.10-1.20; The calcium salt crosslinking agent includes one or more of calcium chloride, calcium lactate, calcium gluconate, and calcium dihydrogen phosphate. The calcium ion cross-linked slow-release layer accounts for 3-18 wt% of the total mass of the coated vegetable oil emulsified feed additive.

6. The coated vegetable oil emulsified feed additive according to claim 1, characterized in that, The lipid coating material includes one or more of hydrogenated vegetable oil, stearic acid, glyceryl monostearate, calcium stearate, carnauba wax, and rice bran wax. The lipid moisture-proof outer coating layer also contains an anti-caking agent, which includes one or more of fumed silica, calcium silicate, zeolite powder, talc powder, and dicalcium phosphate. The melting point of the lipid moisture-proof outer coating layer is 45-68℃, and the lipid moisture-proof outer coating layer accounts for 8-30 wt% of the total mass of the coated vegetable oil emulsified feed additive.

7. The coated vegetable oil emulsified feed additive according to claim 1, characterized in that, The coated vegetable oil emulsified feed additive has an oil content of 35-70 wt%, a moisture content of ≤8 wt%, a peroxide value of ≤8 mmol / kg, and a particle size of 100-1200 μm. When the coated vegetable oil emulsified feed additive is added to water at 39°C and stirred for 10 minutes, the released oil droplets have a D90 ≤ 35 μm.

8. A method for preparing a coated vegetable oil emulsified feed additive as described in any one of claims 1-7, characterized in that, Includes the following steps: B1. Mix the vegetable oil core material, composite emulsifier and oil phase stabilizer at 45-75℃ to obtain a stable oil phase; B2. Add the protein wall material to water and dissolve or disperse it for 20-90 minutes at 40-65℃ and 500-1500r / min to obtain the protein aqueous phase. B3. The stable oil phase is added to the protein aqueous phase, and after shear emulsification and homogenization, an oil-in-water vegetable oil emulsion is obtained. B4. Add a porous adsorption carrier and anionic polysaccharide wall material to the oil-in-water type vegetable oil emulsion, adjust the pH to 4.0-6.8, so that the protein wall material and anionic polysaccharide wall material are deposited on the surface of the emulsified oil adsorption core to obtain wet composite particles. B5. The wet composite particles are reacted with a crosslinking liquid containing a calcium salt crosslinking agent to form a calcium ion crosslinking slow-release layer on the surface of the particles, and then dried to obtain pre-coated particles. B6. After melting the lipid coating material, spray it onto the surface of the pre-coated particles, and add anti-caking agents simultaneously or in stages. Cool and sieve to obtain the coated vegetable oil emulsified feed additive.

9. The method for preparing a coated vegetable oil emulsified feed additive according to claim 8, characterized in that, In step B3, the shear emulsification speed is 6000-14000 r / min, the shearing time is 5-30 min, the homogenization pressure is 15-60 MPa, and the number of homogenizations is 1-3. In step B4, the porous adsorption carrier is added at a temperature of 35-55℃, and stirred for 20-80 minutes after addition. The acid used to adjust the pH is one or more of citric acid, lactic acid, phosphoric acid, or acetic acid. In step B5, the mass concentration of calcium salt crosslinking agent in the crosslinking solution is 0.5-6.0 wt%, the crosslinking reaction temperature is 20-45℃, and the crosslinking time is 10-90 min.

10. The method for preparing a coated vegetable oil emulsified feed additive according to claim 8, characterized in that, The drying in step B5 is one of the following: spray drying, fluidized bed drying, vacuum belt drying, or low-temperature hot air drying; When using spray drying, the inlet air temperature is 130-180℃ and the outlet air temperature is 65-95℃. In step B6, the temperature of the molten lipid coating material is 55-85℃, the temperature of the pre-coated particles during spraying is 35-60℃, the atomization pressure is 0.10-0.45MPa, and after spraying, the temperature is reduced to 20-35℃ at a cooling rate of 0.5-3.0℃ / min, and then sieved through a 20-80 mesh sieve.

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