AU2020102945A4 - Compound oil microcapsule with reasonable fatty acid proportion and high stability and its preparation method thereof - Google Patents
Compound oil microcapsule with reasonable fatty acid proportion and high stability and its preparation method thereof Download PDFInfo
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- AU2020102945A4 AU2020102945A4 AU2020102945A AU2020102945A AU2020102945A4 AU 2020102945 A4 AU2020102945 A4 AU 2020102945A4 AU 2020102945 A AU2020102945 A AU 2020102945A AU 2020102945 A AU2020102945 A AU 2020102945A AU 2020102945 A4 AU2020102945 A4 AU 2020102945A4
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 84
- 150000001875 compounds Chemical class 0.000 title claims abstract description 83
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- 229930195729 fatty acid Natural products 0.000 title claims abstract description 61
- 239000000194 fatty acid Substances 0.000 title claims abstract description 61
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims abstract description 25
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims abstract description 21
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- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 11
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- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 10
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- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 claims description 20
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- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 6
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000010874 in vitro model Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000001335 perilla frutescens leaf extract Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a compound oil microcapsule with reasonable fatty acid proportion and
high stability and a preparation method thereof. The formula of the compound oil microcapsule
comprises the following components in parts by weight: 30-60 parts of oil, 20-45 parts of
carbohydrate, 0-10 parts of protein, 0-10 parts of dietary fiber, 2-5 parts of emulsifier, 0.2-0.5 part of
stabilizer and 0.02-0.5 part of antioxidant, wherein the weight ratio of SFA: MUFA: PUFA in the oil
is 1:(1.5-2.5): (0.5-1.4); the weight ratio of n-6/n-3 PUFA in the oil is (4-6): 1. The compound oil
microcapsule disclosed by the invention is reasonable in fatty acid proportion which effectively
improves the water solubility and dispersibility of the compound oil microcapsule, and greatly
broadens the application range of the compound oil microcapsule in the food industry; with oxidation
stability, the shelf life of the compound oil microcapsule can reach 24 months. The invention has the
advantages of simple process, easy operation, easy continuous production and broad industrialization
prospect.
-1/3
25 Surface oil content * Induction time 5
20 4
51
0 0
5 10 20 30 40
Solid content in the water phase/%
Figure1I
Description
-1/3
Surface oil content * Induction time 5
4
51
0 5 10 20 30 40 Solid content in the water phase/%
Figure1I
Compound oil microcapsule with reasonable fatty acid proportion and high stability and its preparation method thereof
Technical Field of the Invention
The invention relates to the technical field of food industry, in particular to a
compound oil microcapsule with reasonable fatty acid proportion and high stability
and its preparation method thereof.
Background of the Invention
Dietary fat is an important energy source for human body and plays an important
role in maintaining the energy balance of human body, and is composed of glycerol
and fatty acid. Fatty acids can be divided into saturated fatty acids (SFA),
monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA)
according to the presence or absence of double bonds and the number of double bonds
on the carbon chain, wherein the polyunsaturated fatty acids can be divided into n-3
and n-6 polyunsaturated fatty acids. The n-3 polyunsaturated fatty acid (PUFA)
comprises alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA). It mainly comprises ALA which is mainly found in
linseed oil, perilla seed oil, fish oil, seaweed oil and the like. The n-6 polyunsaturated
fatty acids (PUFA) include linoleic acid (LA), y-linolenic acid and arachidonic acid. It
mainly comprises LA which mainly comes from safflower oil, corn oil, soybean oil,
etc. ALA and LA are essential fatty acids, which cannot be synthesized in humans and
can only be obtained from food. A large number of animal tests and in vitro model
tests show that n-3 polyunsaturated fatty acids have important physiological functions
in the aspects of promoting brain development, controlling body weight, preventing
cardiovascular diseases, enhancing immunity, resisting inflammation, treating mental
diseases and the like. The n-6 PUFA also has good a effect on preventing
cardiovascular diseases such as atherosclerosis. The balanced intake of n-6 and n-3
PUFA in diet is an important factor to ensure the health of human body. The World
Health Organization recommends the optimum ratio of n-6/n-3 PUFA intake as 4-6:1.
The 2013 edition of Reference Intake of Dietary Nutrients for Chinese Residents
published by the Chinese Nutrition Society recommended the intake ratio of various
fatty acids for Chinese adults as follows: the fat intake accounts for 20%-30% of total
energy, in which the saturated fatty acid (SFA) is less than 10%, n-6 PUFA is
2.5%-9.0%, n-3 PUFA is 0.5%-2.0%, and the energy supply of rest fat is provided by
monounsaturated fatty acids. It can be seen from the above that the ratio of saturated
fatty acids in the total fat should be lower than 1/3 if the energy supply of fat is 30%.
The daily edible oils of Chinese residents, such as soybean oil, peanut oil, corn
oil, tea oil and olive oil, have the problems of high content of oleic acid and linoleic
acid and low content of linolenic acid, which directly leads to the imbalance of the
body's intake of different kinds of fatty acids. Therefore, it is of great significance to
study the compound oil with a reasonable fatty acid proportion to meet the national
nutrition and health needs.
In recent years, many patents have been carried out on the basis of fatty acid
balance. For example, Chinese patent CN 101822295B reports a blend oil with
balanced fatty acid, which is characterized in that the weight ratio of SFA: MUFA:
PUFA is 0.2-0.9: 1: 1, the weight ratio of n-6 to n-3 PUFA is 4-6: 1, and it contains
EPA and DHA; and Chinese patent CN 101766236A reports a healthy blend oil with
balanced fatty acid, which is characterized in that the weight ratio of SFA: MUFA:
PUFA is 0.2-0.9: 1: 1, the weight ratio of n-6 to n-3 PUFA is 3-8: 1, and it contains
oryzanol and phytosterol. However, MUFA: PUFA=1: 1 is the concept many years
ago, and the ratio of MUFA: PUFA is not recommended in China's latest edition
DRIs.
The oil microcapsule with reasonable fatty acid proportion can be used as an
important fat source for the development of functional food. However, because the
compound nutritional oil contains a large amount of unsaturated fatty acid, it is very
unstable to factors such as light, heat, oxygen and the like, and is prone to oxidation
and rancidity, which reduces its nutritional value, and causes its flavor and shelf life to be seriously influenced. At the same time, the hydrophobic property of oil also greatly limits the application of oil in water-based food. At present, adopting the microcapsule embedding technology to change the oil from a liquid state to a powder state can effectively improve its water solubility and dispersibility, and delay the oxidation of the oil.
China patent CN 102934703 A reports a linseed oil microcapsule and its
production method thereof, which is characterized in that the method only carries out
microcapsule embedding to the linseed oil without compounding the linseed oil with
other oils. The Chinese patent CN 103918789 A reports a method for preparing
imitation breast milk cream powder, which is characterized in that the method blends
butter, tea oil, soybean oil and linseed oil, but the fatty acid composition and nutrient
components of the oil powder are close to those of breast milk, and are only suitable
for the production of infant formula milk powder. The Chinese patent CN 102524416
A reports a method for preparing vegetable fat powder, which is characterized by that
the method adopts concentrated whey protein and glucose syrup to embed different
vegetable oils or their combinations, but without adding any antioxidants, it is
difficult ensure the shelf life of vegetable oils or their combinations with higher
unsaturated fatty acid content.
Summary of the Invention
The invention provides a compound oil microcapsule with reasonable fatty acid
proportion and high stability and a preparation method thereof aiming at the current
situation of unbalanced fatty acid intake ratio of Chinese residents and the problems
and defects in the application of oil in the food field.
The technical solution of the invention is as follows:
The invention relates to a compound oil microcapsule with reasonable fatty acid
proportion and high stability, which is prepared from the following components in
parts by weight: 30-60 parts of oil, 20-45 parts of carbohydrate, 0-10 parts of protein,
-10 parts of dietary fiber, 2-5 parts of emulsifier, 0.2-0.5 part of stabilizer and
0.02-0.5 part of antioxidant.
The weight ratio of SFA: MUFA: PUFA in the oil is 1: (1.5-2.5): (0.5-1.4),
preferably 1: (1.8-2.2): (0.7-1.1);
The weight ratio of n-6/n-3 PUFA in the oil (refer to the weight ratio of n-6
PUFA to n-3 PUFA, the same below) is (4-6): 1.
Furthermore, the compound oil microcapsule with reasonable fatty acid
proportion and high stability is prepared from the following components in parts by
weight: 35-55 parts of oil, 35-42 parts of carbohydrate, 2-8 parts of protein, 0-6 parts
of dietary fiber, 2-4 parts of emulsifier, 0.3-0.5 part of stabilizer and 0.05-0.5 part of
antioxidant.
Furthermore, the compound oil microcapsule with reasonable fatty acid
proportion and high stability is prepared from the following components in parts by
weight: 42-50 parts of oil, 36-40 parts of carbohydrate, 4-8 parts of protein, 0-5 parts
of dietary fiber, 2.5-3.5 parts of emulsifier, 0.35-0.5 part of stabilizer and 0.25-0.5 part
of antioxidant.
Wherein, the fat may be prepared as required on the basis of common knowledge
in the field; preferably a mixture of low erucic acid rapeseed oil, corn oil and coconut
oil.
Further, the n-6 PUFA is linoleic acid (LA).
Further, the n-3 PUFA is alpha-linolenic acid (ALA).
Further, the weight content of LA in the oil is 10% or more; preferably 11 to
14%.
Further, the weight content of ALA in the oil is 2% or more; preferably 2.4 to
2.9%.
Furthermore, the compound oil microcapsule with reasonable fatty acid
proportion and high stability has the oil content of 0-3% on the surface, preferably
1.1-2.8%.
In a specific example of the invention, the weight ratio of SFA: MUFA: PUFA in
the oil is 1: 1.81: 0.75, the weight ratio of n-6/n-3 PUFA is 4.21, the content of LA is
11.28%, and the content of ALA is 2.68%; and the surface oil content of the
compound oil microcapsule with reasonable fatty acid proportion and high stability is
2.72%.
In another specific example of the invention, the weight ratio of SFA: MUFA:
PUFA in the grease is 1: 1.94: 1.02, the weight ratio of n-6/n-3 PUFA is 5.58, the
content of LA is 12.6%, and the content of ALA is 2 . 2 6 %; and the compound oil
microcapsule with reasonable fatty acid proportion and high stability has the oil
content of 1.07% on the surface.
In another specific example of the invention, the weight ratio of SFA: MUFA:
PUFA in the oil is 1: 1.75: 0.78, the weight ratio of n-6/n-3 PUFA is 4.56, the content
of LA is 11.84%, and the content of ALA is 2.6%; and the compound oil
microcapsule with reasonable fatty acid proportion and high stability has the oil
content of 2.24% on the surface.
In another specific example of the invention, the weight ratio of SFA: MUFA:
PUFA in the oil is 1: 2.07: 0.95, the weight ratio of n-6/n-3 PUFA is 4.7, the content
of LA is 12.67%, and the content of ALA is 2.7%; and the compound oil
microcapsule with reasonable fatty acid proportion and high stability has the oil
content of 1.19% on the surface.
Further, the carbohydrate may be selected from one or more of maltodextrin,
glucose syrup, sucrose, and the like.
Further, the protein is selected from one or more of sodium caseinate, calcium
caseinate, whey protein isolate, whey protein concentrate, milk protein isolate,
soybean protein isolate, and the like.
Further, the dietary fiber is selected from one or more of gum Arabic, modified
starch, resistant starch, oat fiber, fructo-oligosaccharide, inulin, galactooligosaccharide, polydextrose, and the like.
Furthermore, the emulsifier is selected from one or more of sodium stearoyl
lactate, mono - and diglycerol fatty acid ester, sucrose fatty acid ester, modified
soybean lecithin, polyglycerol fatty acid ester and the like.
Further, the stabilizer is selected from one or more of sodium tripolyphosphate,
sodium hexametaphosphate, dipotassium hydrogen phosphate, disodium hydrogen
phosphate and the like.
Further, the antioxidant is selected from one or more of vitamin E, tea
polyphenol, rosemary extract, epigallocatechin gallate (EGCG), and the like.
In addition, it is to be understood that the terms "comprising", "including",
"containing" in this article also include "consisting of', "composed of', "made of' and
the like.
The invention also provides a preparation method of the above compound oil
microcapsule with reasonable fatty acid proportion and high stability, which
comprises the following steps:
1) Weighing carbohydrate, protein, dietary fiber and stabilizer according to the
proportion, adding the mixture into pure water at the temperature of 50-60°C, and
stirring the mixture until the mixture is completely dissolved to prepare a water phase,
wherein the solid content in the water phase is between 15 and 35 %;
2) Weighing the oil according to the proportion, mixing the oil evenly, adding
antioxidant and emulsifier, and stirring the mixture until completely dissolved to
prepare an oil phase;
3) Carrying out high-speed shearing (for example, applying a high-speed
shearing machine) on the water phase obtained in step 1), with the shearing speed of
,000-14,000rpm, then adding the oil phase obtained in step 2) into the water phase,
and keeping the shearing with the above speed for 10-20min after the oil phase is
completely added to prepare a crude emulsion;
4) Homogenizing the crude emulsion obtained in step 3) at 45-65°C for 2-3 times
(for example, applying a high-pressure homogenizer) under the homogenizing
pressure of 25-45MPa to obtain a stable emulsion; and then sterilizing it;
5) Carrying out spray drying on the sterilized emulsion obtained in step 4), with
the inlet air at the temperature of 150-190°C, and the outlet air at the temperature of
-90 0 C.
Wherein, the ultra-high temperature instantaneous sterilization can be adopted in
step 4), such as sterilization at 115-1250 C for 10-20s.
Unless otherwise specified, the percentages in the invention refer to the
percentages by weight.
On the basis of meeting the common knowledge in the field, the
above-mentioned preferred conditions can be combined with each other to obtain the
preferred examples of the present invention.
The present invention also includes the application of the compound oil
microcapsule with reasonable fatty acid proportion and high stability in preparing
common food, health food, special diet food, etc.
Advantageous effects
According to the standard of adults' intake of fatty acid in the 2013 edition of
China DRIs, the low erucic acid rapeseed oil, the corn oil and the coconut oil are
compounded according to a certain proportion to achieve a reasonable proportion of
the fatty acid; the compound oil is embedded by the microcapsule technology, which
can effectively improve the water solubility and the dispersibility, and greatly
broadens the application range of the compound oil in the food industry; and the
natural antioxidants are added to further improve the oxidation stability of the
compound oil, and the shelf life can be up to 24 months.
The invention has the advantages of simple process, easy operation, easy
continuous production and broad industrialization prospect.
Brief Description of the Drawings
Figure 1 shows the influence of solid content in the water phase on surface oil
content and induction time of compound oil microcapsules;
Figure 2 shows the influence of homogenization pressure on the surface oil
content and induction time of the compound oil microcapsule;
Figure 3 shows the influence of inlet air temperature on the surface oil content
and induction time of the compound oil microcapsule.
Specific mode of examples
The following examples are provided to illustrate the invention and are not used
to limit the scope of the invention. In the absence of specific techniques or conditions
in the example, follow the technologies or conditions described in the literature in the
field, or follow the product specification. The reagents or instruments used that do not
indicate the manufacturers are all conventional products that are commercially
available through regular channels.
Example 1
A compound oil microcapsule with reasonable fatty acid proportion and high
stability is prepared from the following components in parts by weight: 32.609 parts
of low erucic acid rapeseed oil, 6.522 parts of corn oil, 10.87 parts of coconut oil,
38.868 parts of maltodextrin, 7 parts of sodium caseinate, 0.5 part of oat fiber, 1 part
of sodium stearoyl lactate, 2 parts of mono - and diglycerol fatty acid ester, 0.45 part
of sodium hexametaphosphate, 0.032 part of vitamin E and 0.15 part of EGCG.
The preparation method of the compound oil microcapsule with reasonable fatty
acid proportion and high stability in the example comprises the following steps:
1) Weighing 388.68g of maltodextrin, 70g of sodium caseinate, 5g of oat fiber
and 4.5g of sodium hexametaphosphate and adding the mixture into 1,800g of water
at the temperature of 60°C and stirring at high speed to dissolve the mixture
completely to form a water phase;
2) Weighing 326.09 g of low erucic acid rapeseed oil, 65.22 g of corn oil and
108.7 g of coconut oil, stirring and mixing it evenly, adding 0.32g of vitamin E, 1.5g
of EGCG, 20g of mono- and diglycerol fatty acid ester and lOg of sodium stearoyl
lactate, stirring and dissolving completely to form an oil phase;
3) Carrying out high-speed shearing on the water phase obtained in step 1) by
using a high-speed shearing machine with the shearing speed of 14,000rpm, adding
the oil phase obtained in step 2), keeping the shearing with the above speed for 15min
after the oil phase is completely added to obtain a crude emulsion;
4) Homogenizing the crude emulsion obtained in step 3) at 55°C for two times by
using a high-pressure homogenizer under the homogenizing pressure of 35MPa to
obtain stable emulsion;
5) Sterilizing the emulsion obtained in step 4) at 115°C for 15s by using an
ultra-high temperature instantaneous sterilizer;
6) Carrying out spray drying on the sterilized emulsion obtained in step 5) with
inlet air at the temperature of 160°C, and the outlet air at the temperature of 850 C.
Example 2
A compound oil microcapsule with reasonable fatty acid proportion and high
stability is prepared from the following components in parts by weight: 20 parts of
low erucic acid rapeseed oil, 8 parts of corn oil, 6 parts of coconut oil, 50.68 parts of
glucose syrup (based on dry basis), 6 parts of sodium caseinate, 6 parts of modified
starch, 1.5 parts of mono - and diglycerol fatty acid ester, 1.2 parts of modified
soybean phospholipid, 0.5 part of sodium tripolyphosphate and 0.12 part of tea
polyphenol.
The preparation method of the compound oil microcapsule with reasonable fatty
acid proportion and high stability in the example comprises the following steps:
1) Weighing 506.8g of glucose syrup (calculated by dry basis), 60g of modified
starch, 60g of sodium caseinate and 5g of sodium tripolyphosphate, adding the
mixture into 2,000g of water at 50 0C, stirring the mixture at high speed to dissolve the
mixture completely to form a water phase;
2) Weighing 200g of low erucic acid rapeseed oil, 80g of corn oil and 60g of
coconut oil, stirring and mixing it evenly, adding 1.2g of tea polyphenol, 15g of
mono- and diglycerol fatty acid ester and 12g of modified soybean lecithin, stirring
and dissolving completely to form an oil phase;
3) Performing high-speed shearing on the water phase obtained in step 1) by
using a high-speed shearing machine, with the shearing speed of 12,000 rpm, and
adding the oil phase obtained in step 2), keeping the continuous shearing with the
above speed for 12 minutes after the oil phase is completely added to obtain crude
emulsion;
4) Homogenizing the crude emulsion obtained in step 3) at 60°C for two times by
using a high-pressure homogenizer under the homogenizing pressure of 30MPa to
obtain stable emulsion;
5) Sterilizing the emulsion obtained in step 4) at 115°C for 15s by using an
ultra-high temperature instantaneous sterilizer;
6) Carrying out spray drying on the sterilized emulsion obtained in step 5), with
the inlet air at the temperature of 170°C, and the outlet air at the temperature of 85°C.
Example 3
A compound oil microcapsule with reasonable fatty acid proportion and high
stability is prepared from the following components in parts by weight: 30 parts of
low erucic acid rapeseed oil, 7.5 parts of corn oil, 10.5 parts of coconut oil, 37.02
parts of maltodextrin, 4 parts of milk protein isolate, 1.05 parts of mono- and
diglycerol fatty acid ester, 0.65 part of modified soybean phospholipid, 0.78 part of
sodium stearoyl lactate, 0.2 part of dipotassium hydrogen phosphate, 8 parts of
modified starch, 0.15 part of EGCG and 0.15 part of rosemary extract.
The preparation method of the compound oil microcapsule with reasonable fatty
acid proportion and high stability in the example comprises the following steps:
1) Weighing 80g of modified starch, 370.2g of maltodextrin, 40g of milk protein
isolate and 2g of dipotassium hydrogen phosphate and adding the mixture into 1,500g
of water at the temperature of 60°C, and stirring at high speed to dissolve the mixture
completely to form a water phase;
2) Weighing 300g of low erucic acid rapeseed oil, 75g of corn oil and 105g of
coconut oil, stirring and mixing the mixture evenly, adding 1.5g of rosemary extract,
1.5g of EGCG, 10.5g of mono- and diglycerol fatty acid ester, 6.5g of modified
soybean phospholipid and 7.8g of sodium stearoyl lactate, stirring and dissolving the
mixture completely to form an oil phase;
3) Performing high-speed shearing on the water phase obtained in step 1) by
using a high-speed shearing machine, with the shearing speed of 13,000rpm, adding
the oil phase obtained in step 2), keeping the continuous shearing with the above
speed for 15min after the oil phase is completely added to obtain crude emulsion;
4) Homogenizing the crude emulsion obtained in step 3) at 60°C for three times
by using a high-pressure homogenizer under the homogenizing pressure of 30MPa to
obtain stable emulsion;
5) Sterilizing the emulsion obtained in step 4) at 120°C for 15s by using an
ultra-high temperature instantaneous sterilizer;
6) Carrying out spray drying on the sterilized emulsion obtained in step 5), with
the inlet air at the temperature of 170°C, and the outlet air at the temperature of 85 °C.
Example 4
A compound oil microcapsule with reasonable fatty acid proportion and high
stability is prepared from the following components in parts by weight: 22 parts of
low erucic acid rapeseed oil, 6 parts of corn oil, 6 parts of coconut oil, 49.33 parts of
glucose syrup (based on dry basis), 4 parts of sodium caseinate, 5 parts of modified
starch, 1.2 parts of mono - and diglycerol fatty acid ester, 0.8 part of sodium stearoyl
lactate, 0.45 part of sodium tripolyphosphate, 0.12 part of tea polyphenol and 0.1 part
of rosemary extract.
The preparation method of the compound oil microcapsule with reasonable fatty
acid proportion and high stability comprises the following steps:
1) Weighing 493.3g of glucose syrup (calculated by dry basis), 40g of sodium
caseinate, 50g of modified starch, 12g of mono - and diglycerol fatty acid ester, 8g of
sodium stearoyl lactate and 4.5g of sodium tripolyphosphate, adding the mixture into
2,000g of water at 60°C stirring the mixture at high speed to dissolve the mixture
completely to form a water phase;
2) Weighing 220g of low erucic acid rapeseed oil, 60g of corn oil and 60g of
coconut oil, stirring and mixing the mixture evenly, adding 1.2g of tea polyphenol,1g
of rosemary extract, 12g of mono - and diglycerol fatty acid ester and 8g of sodium
stearoyl lactate, stirring and dissolving the mixture completely to form an oil phase;
3) Performing high-speed shearing on the water phase obtained in step 1) by
using a high-speed shearing machine, with the shearing speed of 11,000 rpm, adding
the oil phase obtained in step 2), keeping the continuous shearing with the above
speed for 12 minutes after the oil phase is completely added to obtain crude emulsion;
4) Homogenizing the crude emulsion obtained in step 3) at 60°C for two times by
using a high-pressure homogenizer under the homogenizing pressure of 35MPa to
obtain stable emulsion;
5) Sterilizing the emulsion obtained in step 4) at 115°C for 15s by using an
ultra-high temperature instantaneous sterilizer;
6) Carrying out spray drying on the sterilized emulsion obtained in step 5), with
the inlet air at the temperature of 180°C, and the outlet air at the temperature of 90°C.
Comparative Example 1
The invention relates to a compound oil microcapsule which is only different
from the preparation method of example 1, and the preparation method of the
compound oil microcapsule comprises the following steps:
1) 388.68g of maltodextrin, 70g of sodium caseinate, 5g of oat fiber and 4.5g of
sodium hexametaphosphate are weighed and added into 1,800g of 40°C water, stirred
at high speed to dissolve the mixture completely to form a water phase;
2) Weighing 326.09g of low erucic acid rapeseed oil, 65.22g of corn oil and
108.7g of coconut oil, stirring and mixing the mixture evenly, adding 0.32g of vitamin
E, 1.5g of EGCG, 20g of mono - and diglycerol fatty acid ester and lOg of sodium
stearoyl lactate, stirring and dissolving the mixture completely to form an oil phase;
3) Performing high-speed shearing on the water phase obtained in step 1) by
using a high-speed shearing machine, with the shearing speed of 14,000rpm, adding
the oil phase obtained in step 2), keeping the shearing with the above speed for 5min
after the oil phase is completely added to obtain a crude emulsion;
4) Homogenizing the crude emulsion obtained in step 3) at 55°C for one time by
using a high-pressure homogenizer under the homogenizing pressure of 1OMPa to
obtain emulsion;
5) Sterilizing the emulsion obtained in step 4) at 115°C for 15s by using an
ultra-high temperature instantaneous sterilizer;
6) Carrying out spray drying on the sterilized emulsion obtained in step 5), with
the inlet air at the temperature of 160°C, and the outlet air at the temperature of 85°C.
Comparative Example 2
The invention relates to a compound oil microcapsule which is only different
from the preparation method of example 2, and the preparation method of the
compound oil microcapsule comprises the following steps:
1) Weighing 506.8g of glucose syrup (based on dry basis), 60g of modified
starch, 60g of sodium caseinate and 5g of sodium tripolyphosphate, adding the
mixture into 3,000g of water at 50°C, stirring the mixture at high speed to dissolve the
mixture completely to form a water phase;
2) Weighing 200g of low erucic acid rapeseed oil, 80g of corn oil and 60g of
coconut oil, stirring and mixing the mixture evenly, adding 1.2g of tea polyphenol,
g of mono- and diglycerol fatty acid ester and 12g of modified soybean lecithin,
stirring and dissolving the mixture completely to form an oil phase;
3) Using a high-speed shearing machine to carry out high-speed shearing on the
water phase obtained in step 1), with the shearing speed of 12,000 rpm, and adding the oil phase obtained in step 2), keeping the shearing with the above speed for 5 minutes after the oil phase is completely added to obtain a crude emulsion;
4) Homogenizing the crude emulsion obtained in step 3) at 60°C for one time by
using a high-pressure homogenizer under the homogenizing pressure of 20MPa to
obtain a emulsion;
5) Sterilizing the emulsion obtained in step 4) at 115°C for 15s by using an
ultra-high temperature instantaneous sterilizer;
6) Carrying out spray drying on the sterilized emulsion obtained in step 5), with
the inlet air at the temperature of 200°C, and the outlet air at the temperature of 95°C.
Comparative Example 3
The invention relates to a compound oil microcapsule which is only different
from the preparation method of example 3, and the preparation method of the
compound oil microcapsule comprises the following steps:
1) Weighing 80g of modified starch, 370.2g of maltodextrin, 40g of milk protein
isolate and 2g of dipotassium hydrogen phosphate and adding the mixture into 1,500g
of water at the temperature of 60°C, and stirring at high speed to dissolve the mixture
completely to form a water phase;
2) Weighing 300g of low erucic acid rapeseed oil, 75g of corn oil and 105g of
coconut oil, stirring and mixing the mixture evenly, adding 1.5g of rosemary extract,
1.5g of EGCG, 10.5g of mono- and diglycerol fatty acid ester, 6.5g of modified
soybean phospholipid and 7.8g of sodium stearoyl lactate, stirring and dissolving the
mixture completely to form an oil phase;
3) Carrying out high-speed shearing on the water phase obtained in step 1) by
using a high-speed shearing machine, with the shearing speed of 8,000 rpm; and
adding the oil phase obtained in step 2), keeping the shearing with the above speed for
minutes after the oil phase is completely added to obtain a crude emulsion;
4) Homogenizing the crude emulsion obtained in step 3) at 60°C for one time by
using a high-pressure homogenizer under the homogenizing pressure of 20MPa to
obtain emulsion;
5) Sterilizing the emulsion obtained in step 4) at 120°C for 15s by using an
ultra-high temperature instantaneous sterilizer;
6) Carrying out spray drying on the sterilized emulsion obtained in step 5), with
the inlet air at the temperature of 130°C, and the outlet air at the temperature of 85°C.
Comparative Example 4
The invention relates to a compound oil microcapsule which is only different
from the preparation method of example 4, and the preparation method of the
compound oil microcapsule comprises the following steps:
1) Weighing 493.3g of glucose syrup (based on dry basis), 40g of sodium
caseinate, 50g of modified starch, 12g of mono- and diglycerol fatty acid ester, 8g of
sodium stearoyl lactate and 4.5g of sodium tripolyphosphate, adding the mixture into
,000g of water at 60°C, stirring the mixture at high speed to dissolve the mixture
completely to form a water phase;
2) Weighing 220g of canola oil, 60g of corn oil and 60g of coconut oil, stirring
and mixing the mixture evenly, adding 1.2g of tea polyphenol, lg of rosemary extract,
12g of mono - and diglycerol fatty acid ester and 8g of sodium stearoyl lactate,
stirring and dissolving the mixture completely to form an oil phase;
3) Performing high-speed shearing on the water phase obtained in step 1) by
using a high-speed shearing machine, with the shearing speed of 11,000 rpm, and
adding the oil phase obtained in step 2), keeping the shearing with the above speed for
minutes after the oil phase is completely added to obtain a crude emulsion;
4) Homogenizing the crude emulsion obtained in step 3) at 60°C for two times by
using a high-pressure homogenizer under the homogenizing pressure of 15MPa to
obtain emulsion;
5) Sterilizing the emulsion obtained in step 4) at 115°C for 15s by using an
ultra-high temperature instantaneous sterilizer;
6) Carrying out spray drying on the sterilized emulsion obtained in step 5), with
the inlet air at the temperature of 180°C, and the outlet air at the temperature of 90°C.
The detection methods used in the following experimental examples are as
follows:
(1) The method for measuring the content of surface oil comprises the following
steps of: accurately weighing 2g of the sample, placing the sample in a conical flask,
adding 15mL of petroleum ether (with the boiling range between 30 and 60°C), fully
oscillating for 2min, filtering to a fat bottle with constant weight in advance,
oscillating and extracting twice with 1OmL of petroleum ether, merging filtrate into
the fat bottle, recovering the solvent by using a rotary evaporator, drying the fat bottle
at 100±5°C to a constant weight, and weighing it. The oil content on the surface is the
ratio of the difference in the weight of the fat bottle to the weight of the sample;
(2) The oxidation stability is characterized by induction time, and the longer the
induction time, the better the oxidation stability of the product. The Rancimat oil
oxidation stability instrument is adopted for measurement, with the temperature of 120°C
and the gas flow rate of 20L/h as the parameter setting.
Experimental Example 1
The test results of the components of oil (mixtures of low erucic acid rapeseed
oil, corn oil, coconut oil) used in the compound oil microcapsules prepared in
example 1-4 are shown in Table 1 as below:
Table 1 Test Results of Mixed Oil Components
Oil in example Oil in example Test results Oil in example 1 Oil in example 2 3 4
Weight ratio of SFA: 1:1.94:1.02 1:1.75:0.78 1:2.07:0.95 MUFA: PUFA 1:1.81:0.75
Weight ratio of 4.21 5.58 4.56 4.7 n-6/n-3 PUFA
Content % of LA 11.28 12.6 11.84 12.67
Content % of ALA 2.68 2.26 2.6 2.7
Experimental Example 2
The test result of surface oil content and oxidation stability of the compound oil
microcapsules described in example 1 to 4 and the compound oil microcapsules
described in Comparative Examples 1to 4 are shown in Table 2 as below:
Table 2 Surface oil content and induction time of examples and comparative
examples
Test results Surface Oil Content/% Induction time/h
example 1 2.72±0.09 3.83±0.03
Comparative Example 1 8.87+0.05** 2.04±0.05*
example 2 1.07±0.06 4.11±0.06
Comparative Example 2 4.38±0.03* 1.83+0.04*
example 3 2.24±0.03 4.15±0.05
Comparative Example 3 7.89±0.03** 2.08±0.05*
example 4 1.19±0.07 4.32±0.08
Comparative Example 4 6.51+0.04** 2.29+0.04*
Note: *indicates that P is less than 0.05 compared with examples;**
indicates that P is less than 0.01 compared with examples.
The experimental results in Table 2 show that the surface oil content of the
comparative example is significantly higher than that of the example, and the
induction time of the surface oil content of the comparative example is significantly
lower than that of the example, which further indicates that the setting of important
parameters in the preparation process of the compound oil microcapsule has important
influence on the embedding effect and the oxidation stability of the compound oil
microcapsule.
Experimental Example 3
The influences of solid content in the water phase, homogenization pressure, inlet
air temperature and antioxidant on the embedding effect and oxidation stability of
compound microcapsules were studied according to the formula of the compound oil
microcapsules shown in Table 3 as below.
1. The influence of solid content in the water phase on the embedding effect and
oxidation stability of compound oil microcapsules
Referring to the preparation method of the composite oil microcapsule in
Example 1, the difference is that the solid content in the water phase in step 1) is
adjusted to 5%, 10%, 20%, 30% and 40% respectively to test the surface oil content of the prepared compound oil microcapsule respectively, and the results are shown in
Figure 1.
The results show that with the increase of solid content in water phase, the
embedding effect of compound oil microcapsule increases first and then decreases,
and the induction time decreases first and then increases.
2. Influence of homogenization pressure on embedding effect and oxidation
stability of compound microcapsules
With reference to the preparation method of the compound oil microcapsule in
Example 1, the difference is only that the homogenization pressure of step 4) is
adjusted to 5MPa, 15MPa, 25MPa, 35MPa and 45MPa respectively to test the surface
oil contents of the prepared compound oil microcapsule respectively, and the results
are shown in Figure 2.
The experimental results show that with the increase of homogenization pressure,
the surface oil content of the compound oil microcapsule is gradually reduced, and
when the pressure exceeds 25MPa, the surface oil content is lower than 3%; and on
the other hand, the induction time is gradually increased, indicating that the oxidation
stability of the sample is improved.
3. The influence of inlet air temperature of spray drying on the embedding effect
and oxidation stability of compound oil microcapsules.
With reference to the preparation method of the compound oil microcapsule in
Example 1, the difference is that the inlet air temperature for spray drying in step 6) is
adjusted to 130°C-190°C to test the oil content on the surface of the prepared
compound oil microcapsule respectively, and the results are shown in Figure 3.
The experimental results show that the oil content on the surface of the
compound oil microcapsule decreases continuously with the increase of the inlet air
temperature. When the inlet air temperature exceeds 150°C, the oil content on the
surface decreases below 3%; on the other hand, the oxidation stability of the sample increases continuously.
Table 3 Formula of Compound Microcapsules
Components Parts by weight
Maltodextrin 52.72
Whey protein 5 concentrate
Modified starch 8
Low erucic acid 20 rapeseed oil
Corn oil 5
Coconut oil 7
Mono - and diglycerol 0.8 fatty acid esters
Modified soybean 1.2 phospholipid
Sodium 0.2 tripolyphosphate
Although the present invention has been described in detail above with the
general description and specific examples thereof, some modifications and
improvements may be made thereto on the basis of the present invention, which is
obvious to those skilled in the field. Accordingly, such modifications or improvements made without departing from the spirit of the invention are within the scope of protection required by the invention.
Claims (10)
1. A compound oil microcapsule with reasonable fatty acid proportion and high
stability, which is characterized by being prepared from the following components in
parts by weight: 30-60 parts of oil, 20-45 parts of carbohydrate, 0-10 parts of protein,
-10 parts of dietary fiber, 2-5 parts of emulsifier, 0.2-0.5 part of stabilizer and
0.02-0.5 part of antioxidant;
The weight ratio of SFA: MUFA: PUFA in the oil is 1: (1.5-2.5): (0.5-1.4);
The weight ratio of n-6/n-3 PUFA in the oil is (4-6): 1.
2. The compound oil microcapsule according to claim 1, which is characterized
in that it is prepared from the following components in parts by weight: 35-55 parts of
oil, 35-42 parts of carbohydrate, 2-8 parts of protein, 0-6 parts of dietary fiber, 2-4
parts of emulsifier, 0.3-0.5 part of stabilizer and 0.05-0.5 part of antioxidant;
Preferably, the compound oil microcapsule is prepared from the following
components in parts by weight: 42-50 parts of oil, 36-40 parts of carbohydrate, 4-8
parts of protein, 0-5 parts of dietary fiber, 2.5-3.5 parts of emulsifier, 0.35-0.5 part of
stabilizer and 0.25-0.5 part of antioxidant.
3. The compound oil microcapsule according to claim 1 or 2, which is
characterized in that the weight ratio of SFA: MUFA: PUFA in the oil is 1: (1.8-2.2):
(0.7-1.1).
4. The compound oil microcapsule according to claim 1-3, which is characterized
in that the oil is a mixture of low erucic acid rapeseed oil, corn oil and coconut oil;
and/or,
The n-6 PUFA is LA and/or,
The n-3 PUFA is ALA.
5. The compound oil microcapsule according to any one of claims 1 to 4, which
is characterized in that
The weight content of LA in the oil is 10% or more; preferably 11-14%; and/or,
The weight content of ALA in the oil is 2% or more; preferably 2.4-2.9%;
and/or,
The surface oil content of the compound oil microcapsule is 0-3%, preferably
1.1-2.8%.
6. The compound oil microcapsule according to claim 1 or 2, which is
characterized in that the weight ratio of SFA: MUFA: PUFA in the oil is 1: 1.81: 0.75,
the weight ratio of n-6/n-3 PUFA is 4.21, the content of LA is 11.28%, and the
content of ALA is 2.68%; the surface oil content of the compound oil microcapsule is
2.72%;
Or the weight ratio of SFA: MUFA: PUFA in the oil is 1: 1.94: 1.02, the weight ratio of n-6/n-3 PUFA is 5.58, the content of LA is 12.6%, and the content of ALA is
2.26%; the surface oil content of the compound oil microcapsule is 1.07%;
Or the weight ratio of SFA: MUFA: PUFA in the oil is 1: 1.75: 0.78, the weight
ratio of n-6/n-3 PUFA is 4.56, the content of LA is 11.84%, and the content of ALA is
2.6%; the surface oil content of the compound oil microcapsule is 2.24%;
Or the weight ratio of SFA: MUFA: PUFA in the oil is 1: 2.07: 0.95, the weight ratio of n-6/n-3 PUFA is 4.7, the content of LA is 12.67%, and the content of ALA is
2.7%; and the surface oil content of the compound oil microcapsule is 1.19%.
7. The compound oil microcapsule according to any one of claims 1 to 6, which
is characterized in that
The carbohydrate is selected from one or more of maltodextrin, glucose syrup
and sucrose; and/or,
The protein is selected from one or more of sodium caseinate, calcium caseinate,
whey protein isolate, whey protein concentrate, milk protein isolate and soybean
protein isolate; and/or,
The dietary fiber is selected from one or more of gum Arabic, modified starch,
resistant starch, oat fiber, fructo-oligosaccharide, inulin, galacto-oligosaccharide and
polydextrose; and/or,
The emulsifier is selected from one or more of sodium stearoyl lactate, mono
and diglycerol fatty acid ester, sucrose fatty acid ester, modified soybean lecithin and
polyglycerol fatty acid ester; and/or,
The stabilizer is selected from one or more of sodium tripolyphosphate, sodium
hexametaphosphate, dipotassium hydrogen phosphate and disodium hydrogen
phosphate; and/or,
The antioxidant is selected from one or more of vitamin E, tea polyphenol,
rosemary extract and epigallocatechin gallate (EGCG).
8. The compound oil microcapsule according to claim 1 is characterized in that it
is composed of the following components in parts by weight: 32.609 parts of low
erucic acid rapeseed oil, 6.522 parts of corn oil, 10.87 parts of coconut oil, 38.868
parts of maltodextrin, 7 parts of sodium caseinate, 0.5 part of oat fiber, 1 part of
sodium stearoyl lactate, 2 parts of mono - and diglycerol fatty acid ester, 0.45 part of
sodium hexametaphosphate, 0.032 part of vitamin E and 0.15 part of EGCG;
Or the compound oil microcapsule is prepared from the following components in
parts by weight: 20 parts of low erucic acid rapeseed oil, 8 parts of corn oil, 6 parts of
coconut oil, 50.68 parts of glucose syrup, 6 parts of sodium caseinate, 6 parts of
modified starch, 1.5 parts of mono - and diglycerol fatty acid ester, 1.2 parts of
modified soybean phospholipid, 0.5 part of sodium tripolyphosphate and 0.12 part of
tea polyphenol;
Or the compound oil microcapsule is prepared from the following components in
parts by weight: 30 parts of low erucic acid rapeseed oil, 7.5 parts of corn oil, 10.5
parts of coconut oil, 37.02 parts of maltodextrin, 4 parts of milk protein isolate, 1.05
parts of mono - and diglycerol fatty acid ester, 0.65 part of modified soybean phospholipid, 0.78 part of sodium stearoyl lactate, 0.2 part of dipotassium hydrogen phosphate, 8 parts of modified starch, 0.15 part of EGCG and 0.15 part of rosemary extract;
Or the compound oil microcapsule is prepared from the following components in
parts by weight: 22 parts of low erucic acid rapeseed oil, 6 parts of corn oil, 6 parts of
coconut oil, 49.33 parts of glucose syrup, 4 parts of sodium caseinate, 5 parts of
modified starch, 1.2 parts of mono-and diglyceride fatty acid ester, 0.8 part of sodium
stearoyl lactate, 0.45 part of sodium tripolyphosphate, 0.12 part of tea polyphenol and
0.1 part of rosemary extract.
9. The preparation method of the compound oil microcapsule according to any
one of claim 1 to 8, which is characterized by comprising the following steps:
1) Weighing carbohydrate, protein, dietary fiber and stabilizer according to the
proportion, adding the mixture into pure water at the temperature of 50-60°C, and
stirring the mixture until the mixture is completely dissolved to prepare a water phase,
wherein the solid content in the water phase is between 15 and 35%;
2) Weighing the oil according to the proportion, mixing it evenly, adding
antioxidant and emulsifier, and stirring until the mixture is completely dissolved to
prepare an oil phase;
3) Carrying out high-speed shearing (for example, applying a high-speed
shearing machine) on the water phase obtained in step 1) with the shearing speed of
,000-14,000rpm, then adding the oil phase obtained in step 2) into the water phase,
and keeping shearing with the above speed for 10-20min after the oil phase is
completely added to prepare a crude emulsion;
4) Homogenizing the crude emulsion obtained in step 3) at 45-65°C for 2-3 times
under the homogenizing pressure of 25-45MPa to obtain a stable emulsion; and then
sterilizing it;
5) Carrying out spray drying to the sterilized emulsion obtained in step 4) with
the inlet air at the temperature of 150-190°C, and outlet air at the temperature of
-90 0 C.
10. The application of the compound oil microcapsule according to any one of
claim 1 to 8 or the compound oil microcapsule prepared by the method according to
claim 9 in the preparation of ordinary food, health food or special dietary food.
-1/3-
Surface oil content Induction time 2020102945
Surface oil content/%
Induction time/h Solid content in the water phase/%
Figure 1
-2/3- 2020102945
Surface oil content Induction time
Induction time/h Surface oil content/%
Homogenization pressure/MPa
Figure 2
-3/3-
Induction time 2020102945
Surface oil content Surface oil content/%
Induction time/h Inlet air temperature/℃
Figure 3
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