92 results about "Octenyl succinate" patented technology

The invention discloses a preparation method of a double embedding emulsion preparation / emulsion based on octenyl succinic acid cyclodextrin ester, and relates to an inclusion compound based on modified cyclodextrin and a stable Pickering emulsion system thereof. According to the method, the uniformity of the cyclodextrin modification substitution degree is improved through ultrasonic assistance, the embedding rate and the embedding stability of hydrophobic active ingredients can be improved, meanwhile, the Pickering emulsion is stabilized, preparation of the double-embedded emulsion preparation is achieved, and the stability and the packaging efficiency of an emulsion preparation packaging delivery system can be effectively improved through the method. The method comprises the following steps: 1, preparing octenyl succinic acid cyclodextrin ester; 2, preparing an OSA-beta-CD / phenolic compound clathrate compound; and 3, preparing the dual-embedding emulsion preparation / emulsion. The invention provides a preparation method of a double-embedding emulsion preparation / emulsion based on octenyl succinic acid cyclodextrin ester. The double-embedding emulsion preparation / emulsion can be applied to a double-embedding food functional component delivery system.

The invention discloses a preparation method of liposome for encapsulating euphausia superba oil, and belongs to the field of euphausia superba oil. Through material selection and hierarchical structure design, starch octenyl succinate, sodium alginate and pea protein are screened as composite wall materials, and the materials can achieve a synergistic effect on the molecule-interface-micro-nano scale to delay lipid oxidation, control the targeted release characteristic of active ingredients and improve the absorption efficiency of fat-soluble ingredients. Moreover, the liposome raw material of the euphausia superba oil is screened, and the liposome with low particle size and high stability is prepared.

The invention belongs to the technical field of gel. The invention provides high-strength starch sodium octenylsuccinate gel and a preparation method thereof.The preparation method comprises the steps that S1, corn and cassava starch are mixed according to the mass ratio of 1: (4.4-4.6) to obtain a mixture, and then the mixture and soft water are dispersed according to the mass ratio of 1: 1.1 to obtain starch milk; s2, adjusting the pH value of the starch milk to 9.0 by using a sodium hydroxide solution, then adding octenyl succinic anhydride at 25 DEG C, then adding sucrose ester and pectin, neutralizing the pH value to 4.5 by using an HC1 solution, and carrying out suction filtration, washing and crushing to obtain starch sodium octenyl succinate powder; and S3, gelatinizing the starch sodium octenylsuccinate powder, and storing the gelatinized starch sodium octenylsuccinate powder at low temperature to obtain the high-strength starch sodium octenylsuccinate gel. According to the invention, by reducing the ratio of corn starch to cassava starch, the viscosity of the prepared starch sodium octenylsuccinate is further improved while a lower gelatinization temperature is ensured.

The invention relates to the technical field of functional food preparation, and discloses solid soft sweets capable of remarkably relieving asthenopia and a preparation method of the solid soft sweets, and every 100 parts by mass of the soft sweets comprise the following components: 5.8-6.2 parts of lutein ester microcapsules, the wall material of which is starch octenyl succinate with the substitution degree of 0.02-0.04; the emulsifier is lecithin of which the purity is greater than or equal to 90%, and the particle size lt of the emulsifier is 1t; the particle size is 200 nm; 75 to 85 parts of blueberry anthocyanin-VC compound freeze-dried powder; 18 to 22 parts of lycium barbarum polysaccharide; 45 to 55 parts of galactooligosaccharide; 8 to 12 parts of medium chain triglyceride; and a colloid base material. Through collaborative design of a hydrophobic modified wall material and a gradient mixing process, a multi-level protection network of active ingredients is constructed, so that the retention rate of fat-soluble nutrients in the processing and storage period is increased to 90% or above.

The invention provides a multilayer lutein ester liposome as well as a preparation method and application thereof, and belongs to the field of food processing. The multi-layer lutein ester liposome is prepared from the following raw materials: 30 to 50 parts of lutein ester, 40 to 60 parts of soybean phosphatidylcholine, 5 to 20 parts of cholesterol, 10 to 25 parts of starch sodium octenylsuccinate, 20 to 40 parts of trehalose, 15 to 30 parts of mannitol, 4 to 10 parts of phosphatidyl glycerol, 1 to 2 parts of vitamin E acetate and 1 to 2 parts of ascorbyl palmitate. According to the present invention, through the specific food-grade raw material composition and the accurate ratio relationship, the comprehensive delivery system is constructed for the highly hydrophobic and unstable lutein ester, and the system synchronously achieves the high encapsulation efficiency, the excellent stability, the good water dispersibility and the slow release function.

The invention relates to a photocatalyst-based antibacterial modified cotton fiber and a preparation method thereof.The preparation method of the photocatalyst-based antibacterial modified cotton fiber comprises the following steps that S1, bismuth vanadate powder and sodium dodecyl benzene sulfonate are added into water and stirred, and a mixed solution is obtained; s2, adding starch octenyl succinate into water, and gelatinizing under a stirring condition to obtain gelatinized liquid; s3, mixing the gelatinized liquid and the mixed liquid, homogenizing, and spray-drying to obtain microcapsules; s4, adding microcapsules into ethanol, and adding azobisisoheptonitrile under a stirring condition, so as to obtain a modified solution; s5, cotton fibers are put into water in advance to be swelled and then put into the modification liquid, a reaction is carried out under the protective gas atmosphere, washing and drying are carried out, and the antibacterial modified cotton fibers based on the photocatalyst are prepared. The bismuth vanadate powder with photocatalytic activity is introduced into the cotton fiber in a chemical bonding manner, so that the cotton fiber is endowed with a lasting photodynamic antibacterial effect.

The invention relates to the technical field of preparation of health-care products, in particular to a fat-soluble component nano-emulsion and a preparation method thereof. The preparation method comprises the following steps: stirring and dissolving the antioxidant and the caprylic / capric triglyceride, adding the vitamin D3 and the retinyl palmitate, and stirring and dissolving to obtain an oil phase; stirring the starch sodium octenylsuccinate in purified water until the starch sodium octenylsuccinate is dissolved, adding glycerol, and uniformly stirring and mixing to obtain a water phase; adding a small amount of water phase into the oil phase, and stirring at high speed to obtain primary emulsion; adding the primary emulsion into the residual water phase, stirring at a high speed, shearing and homogenizing to obtain a nano embedding emulsion; adding citric acid, cane sugar and sodium ascorbate into purified water, adding the nano embedding emulsion, and uniformly stirring to obtain a concentrated solution; and diluting the concentrated solution and adjusting the pH value to obtain the fat-soluble component nano-emulsion. The fat-soluble component nano-emulsion provided by the invention has good safety; the product can be easily absorbed and utilized by a human body, and is convenient for people to quickly supplement vitamin A and vitamin D3 required by the body.

This invention belongs to the field of crop cultivation technology, specifically relating to a rice nano-flavor enhancer and its application in rice cultivation. The rice nano-flavor enhancer of this invention is prepared from raw materials such as sodium octenyl succinate starch, sodium ascorbate, and sodium selenite. The prepared octenyl succinate starch-nano-selenium has advantages such as small nanoparticle size and system stability. This flavor enhancer can not only significantly improve the overall aroma of fragrant rice, but also enhance the aroma of non-fragrant rice. Specifically, it can significantly increase the content of volatile aroma compounds such as 2-acetyl-1-pyrroline (2-AP) in fragrant rice grains, and significantly increase the content of volatile aroma compounds such as vanillin, benzaldehyde, and geranylacetone in non-fragrant rice grains. Unlike traditional rice flavor enhancers, the rice nano-flavor enhancer of this invention has better applicability and a wider range of applications, helping to meet the growing market demand for high-quality rice.

This invention discloses a method for preparing piperine starch microcapsules with sustained-release properties, belonging to the field of food processing technology. Using piperine as the core material, oleic acid as the oil phase carrier, and PG 2000 type octenyl succinate starch ester as the wall material, sustained-release piperine microcapsules are prepared through oil phase preparation, aqueous phase preparation, high-speed shearing, high-pressure homogenization, and spray drying. The microcapsules prepared by this invention have high encapsulation efficiency, small and uniformly distributed reconstituted particle size, and a stable system that is not prone to sedimentation. This allows for the slow and continuous release of piperine in simulated gastrointestinal fluid, significantly improving its poor water solubility, low stability, and low bioavailability. The resulting product can be widely used in the food, health product, and pharmaceutical fields.

The invention provides a modified starch-based temporary plugging agent suitable for oil-based drilling fluid as well as a preparation method and application of the modified starch-based temporary plugging agent. The preparation method of the modified starch-based temporary plugging agent comprises the following steps: adding starch sodium octenylsuccinate into water, uniformly stirring, then adding acrylamide, butyl acrylate, 2-acrylamido-2-methylpropanesulfonic acid and N, N '-methylene bisacrylamide, uniformly stirring, and adjusting the pH value to 6-8 to obtain a water phase; adding the emulsifier into the white oil, and uniformly stirring to obtain an oil phase; adding the water phase into the oil phase, and emulsifying to obtain an emulsion; adding an initiator into the obtained emulsion, and reacting to obtain a reaction solution; and adding ethanol into the obtained reaction liquid for precipitation, centrifuging, washing, drying and grinding to obtain the product. The temporary plugging agent disclosed by the invention is stable in dispersion in an oil-based drilling fluid system, high in high-temperature plugging capacity, capable of efficiently plugging a high-permeability channel and automatically degrading, and capable of meeting the plugging and reservoir protection requirements of the deep well oil-based drilling fluid.

The present invention relates to the technical field of snake oil deodorization and emulsion preparation, and more particularly to a highly effective deodorizing snake oil Pickering emulsion, its preparation process, and its application. The present invention utilizes β-molecular sieves to deodorize snake oil, and utilizes octenyl succinate starch ester (OSAS) / sodium caseinate (SC) complex particles to construct a stable snake oil-loaded Pickering single emulsion. The Pickering emulsion exhibits excellent performance in terms of pH, ionic strength, thermal stability, and centrifugal stability, providing a new carrier for the delivery of fat-soluble functional ingredients. The snake oil deodorization technology is highly practical and has broad application prospects. The implementation of the project is expected to increase the diversified application of snake oil in the fields of food, medicine, and cosmetics.

The invention discloses an optimized formula of plant organic nano-selenium for activating an immune system, inhibiting cancer cell proliferation, preventing cancers, preventing tumors, resisting oxidation and resisting aging, and belongs to the technical field of functional food formulas. According to the formula, selenium-enriched yeast and dl-alpha-tocopheryl acetate are used as main materials, L-ascorbic acid can be selectively added, auxiliary materials such as microcrystalline cellulose and starch sodium octenylsuccinate are matched to prepare a capsule preparation, and the content of functional components in a single preparation is precisely controlled as follows: 90-100 micrograms of selenium and 40-50 mg of vitamin E, or 90-100 micrograms of selenium, 40-50 mg of vitamin E and 40 mg of vitamin C. According to the invention, synergistic interaction is realized through scientific proportioning of functional components, a fat-soluble and water-soluble dual anti-oxidation system is constructed, an organism immune system can be effectively activated, cancer cell proliferation can be inhibited, and meanwhile, the composition has multiple effects of preventing cancers, preventing tumors, resisting oxidation and resisting aging; the preparation method is simple and convenient in process, easy in parameter control and suitable for industrial large-scale production, the prepared preparation is high in active ingredient stability, excellent in bioavailability, high in safety and capable of being widely applied to preparation of related functional foods, and all raw materials are food-grade. The technical problems that an existing selenium compound formula is unreasonable in proportion, poor in efficacy synergy and poor in preparation performance are solved.

The invention discloses a cinnamon essential oil slow-release fresh-keeping pad based on a hydrogel system and a preparation method and application of the cinnamon essential oil slow-release fresh-keeping pad, and relates to the technical field of biology. The hydrogel base material is prepared from nano dialdehyde microfibrillated cellulose and carboxymethyl chitosan; the cinnamon essential oil nano-emulsion is prepared from Tween 80, cinnamon essential oil, starch sodium octenylsuccinate and deionized water. The hydrogel fresh-keeping pad is reasonable in design, combines hydrogel with a natural antioxidant, is suitable for refrigeration and cold-chain circulation after loquat picking, can remarkably inhibit fruit browning, hardening and water loss, keeps fruit quality, solves the problems that a traditional fresh-keeping sheet / pad / paper is single in function, poor in drug effect lasting performance and the like, and has good conversion and application prospects.

This invention relates to the field of flavoring technology, specifically to a flavoring containing coffee and cocoa compound extracts and its preparation method. The invention uses coffee extract, cocoa extract, isoprene acetate, menthol, cinnamyl alcohol, linalool, sodium octenyl succinate starch, locust bean gum, sodium di(lauramide-glutamine)lysine, an alcohol solvent, and water to prepare the flavoring. It reduces the amount of alcohol solvent used and employs sodium octenyl succinate starch, locust bean gum, and sodium di(lauramide-glutamine)lysine to increase the green safety of the flavoring, while reducing the adverse effects of organic solvents on human health and the environment. The flavoring of this invention has good heat and cold resistance, excellent stability, and is easy to store, transport, and use. It can also effectively improve the aroma quality of tobacco products and reduce off-flavors, showing good application prospects in cigarettes, cigars, and other products.

The invention relates to the technical field of aromatics, and particularly discloses an odor-removing aromatic composition containing microcapsules and a preparation method of the odor-removing aromatic composition. The odor-removing aromatic composition containing the microcapsules is prepared by compounding an odor-removing agent, a protective colloid, a thickening agent, a pH regulator, an aromatic, a microcapsule wall material and water, the protective colloid is formed by compounding starch sodium octenylsuccinate, polyacrylamide-sodium acrylate and polyvinylpyrrolidone; the odor removing agent is a compound of one or more of zinc oxide, 4-ethyl-4-soy-based ethyl sulfate morpholine and zinc diricinoleate; and the wall material of the microcapsule is a melamine-glutaraldehyde resin prepolymer. The detergent has the advantages that the peculiar smell can be well removed after the washing product is stored for a long time, and the washed object is endowed with fragrance.

The invention provides starch sodium octenylsuccinate-free, protein-free and lactose-free fat powder as well as a preparation method and application thereof, and belongs to the technical field of foods. The fat powder provided by the invention comprises 25%-60% of glucose syrup (in terms of solid matter), 1%-20% of maltodextrin, 20%-50% of edible plant blend oil, 0.01%-3% of mono-and diglycerol fatty acid ester, 0.01%-3% of citric acid fatty glyceride, 0.1%-1% of sodium ascorbate, 0.005%-0.02% of ascorbyl palmitate and 0.01%-1% of potassium hydroxide. The fat powder provided by the invention is free of starch sodium octenylsuccinate, protein and lactose, good in solubility, good in dispersity and high in sinking speed. After being dissolved, the emulsion is milky white, has no (or few) small oil droplet floating, no precipitate and no floating object, and after standing, the solution is not layered.

This invention discloses a high-temperature resistant OSA starch-based monosodium glutamate (MSG) composite coagulated microcapsule and its preparation method, belonging to the field of condiment processing technology. The main steps of this invention include: 1) preparing an octenyl succinate starch sodium solution; 2) preparing a chitosan solution; 3) preparing an octenyl succinate starch sodium / chitosan composite coagulated solution; 4) adding monosodium glutamate; and 5) drying and shaping the microcapsules. The high-temperature resistant OSA starch-based MSG composite coagulated microcapsules of this invention can significantly improve the thermal stability of MSG, with a umami loss rate of only 3.9% after heat treatment in a 230℃ oven for 8 minutes. The developed microcapsules can effectively prevent the deterioration of MSG during high-temperature cooking, possess sustained-release properties, and can be widely used in the fields of fried foods, baked goods, instant noodle seasonings, and pre-prepared dishes, combining the characteristics of being green, safe, and efficient.

The preparation method comprises the following steps: adding a first wall material into water to obtain a first material liquid, the first wall material being one or more of chicken protein powder, cyclodextrin, soybean protein isolate and casein; adding a core material into the first material liquid to obtain second material liquid, wherein the core material is oily spice; adding the second wall material into water at 50-60 DEG C to obtain a third material liquid; the second wall material is one or more of starch sodium octenylsuccinate, Arabic gum, modified Arabic gum and gelatin; adding the second material liquid into the third material liquid, stirring, passing through a colloid mill, and homogenizing to obtain a microcapsule essence base; and adding the microcapsule essence base into the Maillard reactant, adding the thickening agent, stirring, passing through a colloid mill, and homogenizing to obtain the product. According to the invention, a molecular encapsulation technology and a microcapsule embedding technology are combined and are applied to the development of the paste essence product for the first time, so that the heat resistance of the paste essence product is greatly improved.

The invention provides a preparation method of a carotenoid dispersion emulsion, which comprises the following steps: preparing a water phase by using a protective colloid, a filler and water, preparing an oil phase by using carotenoid crystals, an antioxidant and a supercritical solvent, mixing the oil phase and the water phase, emulsifying, and removing the supercritical solvent after emulsifying to obtain the carotenoid dispersion emulsion. The protective colloid is starch sodium octenylsuccinate of which the molar substitution degree does not exceed 6%. The invention also provides a preparation method of the carotenoid microcapsule. According to the preparation method provided by the invention, by selecting the specific protective colloid and the oil-phase solvent, the carotenoid can be better protected, side reaction caused by a high-temperature process can be avoided, and the risk of solvent residue is reduced.

The application relates to the field of water treatment, and particularly discloses a degradable biological flocculation precipitator and a preparation method thereof. The degradable biological flocculation precipitator comprises a degradable capsule wall material and a capsule core biological flocculation agent wrapped in the capsule wall material, the degradable capsule wall material comprises modified chitosan, sodium octenyl succinate starch, sucrose ester and calcium carbonate, and the modified chitosan is prepared by modifying chitosan with polyethylene glycol. The preparation method comprises the following steps: configuring an aqueous phase containing the capsule wall material; dispersing the biological flocculation agent in the aqueous phase containing the capsule wall material to prepare an emulsion; and performing low-temperature vacuum spray drying on the emulsion to form microcapsules, so that the degradable biological flocculation precipitator is obtained. The composition disclosed by the application can be used for sewage treatment, water purification treatment and the like, and has the advantages of good stability and good flocculation effect.

The invention discloses water-soluble melatonin applied to a liquid beverage and a preparation method of the water-soluble melatonin, and the water-soluble melatonin is prepared from the following components: 10-15% of melatonin; 5-10% of caprylic / capric triglyceride; 50-60% of a mixed wall material; the balance is starch sodium octenylsuccinate; the components are metered in percentage by mass; the mixed wall material is composed of cyclodextrin and povidone in a mass ratio of (4-5): 1. According to the water-soluble melatonin obtained in the invention, the content of the melatonin can reach 15%, the water-soluble melatonin has good water solubility and stability, the absorption and application effects of the melatonin are effectively improved, the preparation process of the solution before spraying is simple, high-speed shearing and homogenizing are not needed, and the water-soluble melatonin is more suitable for large-scale production.

The present application relates to a kind of photo-variable pigment and its preparation method and application, the photo-variable pigment includes the following mass parts of component: water 60-80 parts, water-based film forming agent 35-50 parts, photochromic microcapsule 15-20 parts, light stabilizer 2-5 parts, thickening agent 1-5 parts, dispersing agent 1-5 parts, toner 1-5 powder, pH adjusting agent 0.3-1 part, antifoam 0.2-0.5 parts and preservative 0.1-0.3 parts.The present application is by adding photochromic microcapsule, so that photo-variable pigment has reversible photochromic property under the action of sunlight or ultraviolet light, the wall material of the photochromic microcapsule of the present application does not add the component that will release formaldehyde in preparation process, and the addition of octenyl succinate starch, water-based polyurethane prepolymer and composite emulsifier in wall material collectively improves the chemical stability, mechanical stability and long-term storage stability of photo-variable pigment microcapsule.

The invention relates to alcohol-free perfume based on a microfluidic technology and a preparation method thereof, and belongs to the technical field of cosmetics. The preparation method comprises the following steps: firstly, preparing O / W type liquid drops containing sodium alginate by utilizing a two-phase flow liquid drop generation technology in a micro-fluidic chip, and then preparing the perfume micro-beads by utilizing a cross-linking curing technology of sodium alginate and calcium chloride. The starch sodium octenylsuccinate, the mannose glycoprotein, the lubrajel and the Arabic gum are added into the perfume microbead, so that the embedding rate of the perfume microbead on plant essential oil and the slow release effect on aroma molecules are synergistically improved, and the storage stability of the perfume microbead is improved. The raw materials of the perfume microbead and the preparation process do not involve alcohol components, and the perfume microbead is safe and non-irritant, so that the perfume microbead has important application value in preparation of high-stability, long-acting and slow-release alcohol-free perfume.

The application provides an amidated pectin and a preparation method and application thereof, and belongs to the technical field of food additives.The preparation method of the amidated pectin comprises the following steps: mixing citrus high methoxyl pectin, an ethanol solution and concentrated ammonia water to react, and then obtaining the amidated pectin after washing and drying.The amidated pectin has gel stability and environmental tolerance, and is especially suitable for being used as a stabilizer of stirred yogurt.The amidated pectin is applied to stirred yogurt, mixed with a sweetening agent, and then added into preheated fresh milk, and then the stirred yogurt is subjected to the steps of homogenization, sterilization, inoculation fermentation, demulsification and post-ripening, so that a product with uniform texture, high water holding capacity and high freeze-thaw stability can be prepared.In addition, the amidated pectin and sodium octenyl succinate starch are compounded, the freeze-thaw water holding capacity of the gel, the gel strength and the TPA index can be improved without adding sucrose, and the product can be applied to sucrose-free and frozen food.

The present invention relates to the use of octenyl succinate starch, in particular sodium octenyl succinate starch as a binder in wet granulation, in particular for pharmaceutical solid dosage form and the granule obtainable by the method thereof.

The invention discloses slow-release tea polyphenol carrying pellets with a blood sugar regulation effect and a preparation method of the slow-release tea polyphenol carrying pellets. The slow-release tea polyphenol carrying pellets comprise the following components: tea polyphenol, OSA starch and sodium alginate. The starch-tea polyphenol complex with high carrying capacity and carrying rate is prepared by using octenyl succinic anhydride starch (OSA starch) with slow digestibility and emulsibility, and then the outer wall structure of the complex is wrapped by using the chemical induction gelling property of sodium alginate; and constructing a preparation technology of the slow-release tea polyphenol carrying pellets with the blood glucose regulation and control effect. Compared with the existing tea polyphenol carrying technology, the technology disclosed by the invention is simple in preparation process, has better food compatibility, and has important significance on the development of novel healthy food.

The invention discloses a high-temperature qualitative curcumin-embedded slow-release Pickering emulsion and a preparation method thereof. The curcumin-embedded slow-release Pickering emulsion is prepared from a water phase, an oil phase and curcumin, the water phase comprises chitosan-starch sodium octenylsuccinate-sodium tripolyphosphate ternary composite nanoparticles, and the mass fractions of chitosan, starch sodium octenylsuccinate and sodium tripolyphosphate in water in the ternary composite nanoparticles are respectively 1%, 0.84% and 0.08%; the oil phase is corn oil, soybean oil or rapeseed oil, and the volume fraction of the oil phase is 50%; chitosan, starch sodium octenylsuccinate and sodium tripolyphosphate are adopted to prepare ternary composite nanoparticles as a Pickering emulsion stabilizer, through electrostatic interaction, hydrogen bond and hydrophobic interaction, the composite particles form a net-shaped vein structure with dense pores, the adsorption capacity of the particles on an oil-water interface is remarkably improved, and the stability of the Pickering emulsion is improved. Therefore, the physical and chemical stability of the emulsion is enhanced.

The present application relates to a kind of alcohol-free perfume based on microfluidic technology and its preparation method, belong to the technical field of cosmetics.The present application is prepared by using two-phase flow droplet generation technology in microfluidic chip to obtain O / W type droplet containing sodium alginate, then using the crosslinking solidification technology of sodium alginate and calcium chloride to prepare perfume microbead.The present application adds sodium octenyl succinate starch, mannose protein, karaya gum, arabic gum in the perfume microbead, synergistically improves the embedding rate of perfume microbead to plant essential oil and the slow-release effect of aroma molecule, and improves the storage stability of perfume microbead.As the raw material and preparation process of the perfume microbead do not involve alcohol component, it is safe and non-irritating, therefore, the perfume microbead has important application value in preparing high-stability, long-acting slow-release alcohol-free perfume.

The invention discloses a preparation method of a specific full-nutrition formula food which comprises the following components in percentage by mass: 18%-23% of protein, 15%-25% of fat, 40%-50% of carbohydrate, 4%-5.3% of dietary fiber, 3.1%-3.3% of composite mineral, 0.28%-0.33% of vitamin, 7%-8% of nucleotide, 6%-8% of immune nutritional factor, 0.1%-0.2% of edible essence and 0.2%-0.3% of food additive. The preparation method comprises the following steps: weighing, dissolving protein, adding carbohydrates and dietary fibers, preparing an oil phase, shearing, adding nutrients through secondary acid regulation, homogenizing, sterilizing, spray-drying, maintaining the stability of a system through secondary acid regulation, increasing the oil embedding rate to 98.04% through starch sodium octenylsuccinate and homogenizing parameters, delaying oxidation and prolonging the shelf life by 3-4 months.

The application discloses a kind of intelligent active packaging nanofiber membrane materials with pH indication and antibacterial function and its preparation method and application, belong to food preservation material technical field.Preparation method is first mixed with antibacterial agent to prepare core layer spinning fluid, polyvinyl alcohol, octenyl succinate starch and water-soluble pH color response indicator are mixed to prepare shell layer spinning fluid, and the target nanofiber material is obtained by coaxial electrospinning technology one-step forming.The application realizes the accurate core-shell partition loading of pH indicator and antibacterial agent by coaxial spinning, effectively avoids the mutual reaction of both, while greatly simplifying the preparation process, without pre-synthesizing functional nanodispersion.The obtained membrane material has rapid pH response color change and long-acting antibacterial performance, can realize food freshness visual monitoring and preservation, and is suitable for intelligent active packaging of perishable food such as aquatic products.