CN101057636A - Production method for water tolerance food micro capsule - Google Patents
Production method for water tolerance food micro capsule Download PDFInfo
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- CN101057636A CN101057636A CNA2007100279950A CN200710027995A CN101057636A CN 101057636 A CN101057636 A CN 101057636A CN A2007100279950 A CNA2007100279950 A CN A2007100279950A CN 200710027995 A CN200710027995 A CN 200710027995A CN 101057636 A CN101057636 A CN 101057636A
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Abstract
The invention relates to a method for preparing a water resistant food microcapsule. It takes edible fat or soluble edible component as central material, takes edible protein as essential wall material, cures through physical, chemical or biological method, dry sprays and gets even-particular and free-flow solid powder foodstuff microcapsule. The product is characterized by quick dispersion, stable suspension in water, insoluble microcapsule, and suitability to protect foodstuff microcapsule sensitive to light, heat, oxygen, especially to water.
Description
Technical field
The present invention relates to a kind of production method of water tolerance food micro capsule, belong to food processing technology field.
Background technology
Microcapsules are the embedding of a kind of energy and the semi permeability with polymeric shell wall of some material of protection or miniature " container " or " packing material " of sealing.By special method; utilize natural or synthetic macromolecular material to coat solid, liquid or even gaseous matter; make the microencapsulation and the reservation of cyst wall or hold back the particulate of other material; thereby reach effects such as protection, controlled release; this process is called microencapsulation, realizes that the technology of microencapsulation process is called microcapsules technology.During microencapsulation, coated, protected or controlled capsule-core or core, nuclear or the filler that the material that discharges is commonly referred to microcapsules; Be used for coating, protect or control the encystation material that discharges core and be called the cyst wall of microcapsules or wall material, softgel shell.The wall material is the material that constitutes microcapsule shell, and what also have is called dressing or packaging material.
Microcapsules technology develops rapidly abroad at present, and the U.S. maintains the leading position to its research always.Microcapsules technology is more universal the America and Europe as a kind of new method in the food processing, has 60% food to adopt this technology approximately in the U.S..Japan also progressively caught up with in 60～seventies of 20th century, and the patent aspect the relevant microcapsules technology of declaring every year in Japan just reaches up to a hundred.The research of China is started late, but development is very fast.The food micro capsule technology receives publicity day by day in recent years, is used widely in the processing of a lot of food, and this mainly is because food component has great importance through behind the microencapsulation, is embodied in several aspects:
At first, be existence, quality and the volume that changes material.In Applications in Food Industry the earliest, the microcapsules function is the change of material form the most widely, promptly the liquid material solidification, become the powder fine, that tool is mobile, except that easy to use, transportation, preserving, it can also be simplified food production process and develop novel product, core is after encapsulated, and its quality increases to some extent, also can be made into to contain air or Capsules and its volume is increased.
Secondly, be protection sensitiveness composition.Microencapsulation can make core avoid the influence of extraneous undesirable element such as light, oxygen, temperature, humidity, pH, with the original characteristic of protection food composition, improves it in the stability that adds man-hour and prolong the shelf life of product.After the numerous food product component is made microcapsule product, because the protection of wall material is arranged, can prevent its oxidation, avoid or reduce the influence of aspects such as ultraviolet ray, temperature and humidity, guarantee that nutritional labeling do not lose, specific function is not lost.So Multivitamin, the very easy oxidation of highly undersaturated grease materials such as (as DHA, EPA) and lose function, high degree of dispersion is in easily oxidized environment in food to require these compositions in the production again, and microencapsulation is exactly the best method that solves this contradiction.Flavor substances such as essence and flavoring agent volatilize easily, and the volatilization loss of particularly being heated through suppressing to volatilize, prolong its local flavor demurrage behind the microencapsulation, reducing it in processing, loss when preserving, has reduced cost.
The 3rd, microcapsules can be controlled the release of core.Control core rate of release is one of most widely used function of microcapsules technology.Most widely used in medicine, chemical fertilizer industry especially.The example that food industry active ingredient need be controlled release is also a lot.As Japan microencapsulation ethanol antistaling agent is arranged, in packing, slowly discharge alcohol vapour to prevent mould.
The 4th, isolate component.The utilization microcapsules technology, the component that may react to each other is made microcapsule product respectively, and they are stabilized in the system, and various effective ingredients discharge in an orderly manner, have an effect in the corresponding moment respectively, to improve and to promote flavours in food products and nutrition.
The 5th, shelter bad flavor and color and luster.Some food component influences the quality that is added food because of being with peculiar smell or color and luster.If it is encapsulated, can cover its bad flavor, color and luster, change its usability in food processing.Some nutriment has offensive odour or flavour, and these tastes can be sheltered with microcapsules technology, and this microcapsule product is insoluble in the oral cavity, and just dissolving in alimentary canal discharges content, the performance trophism.Contain local flavor beastly (as fishlike smell, acid etc.) as cod-liver oil, fish oil, garlic wet goods nutritional oil fat; their application and popularization have been limited to a great extent; after just these greases are made microcapsules respectively; both protected nutritional labeling; shelter bad flavor again, enlarged range of application.
The 6th, the addition and the toxic and side effect of reduction food additives.Because microencapsulation can improve the stability of many sensitiveness food additives, and can control release, therefore can reduce its addition and toxic and side effect.Behind the ferrous sulfate packing, can be by the control rate of release to alleviate to the stomach side effect.After the essence microcapsuleization, owing to can reduce the volatilization loss of the processing and the process of preservation, thus can reduce addition in the food.
The preparation method of microcapsules can be divided into chemical method, physical-chemical process and physics method.Chemical method such as interfacial polymerization, situ aggregation method; Physical-chemical process mainly comprises phase separation method, dry bath method, fusing dispersion method and condensation method, powder bed method, orifice-coagulating bath method; The physics method comprises air suspension coating, spray drying process, extrusion, super molecule inclusion compound forming method, air evaporation sedimentation, static combined techniques etc.The method of Applications in Food Industry mainly contains spray drying process, air suspension coating, extrusion, super molecule inclusion compound formation, phase separation method, orifice-coagulating bath method etc., and wherein using more is spray drying process, extrusion, super molecule inclusion compound forming method.But research at most and commercially produce that to use maximum mainly be the spray-drying microencapsulation.
The principle of spray drying method for preparation microcapsules is the emulsification stably of miniaturization core to be scattered in the solution of coating material form emulsified dispersed liquid, by atomising device this emulsified dispersed liquid is atomized into fine droplets in the thermal current of drying then, the solvent of dissolving wall material is heated and evaporates rapidly, thereby make the wall material that is coated on around the miniaturization core form a kind of reticular membrane structure with sieving actoion, the core that molecule is bigger is stayed in the cyst membrane of formation by bag, and small-molecule substances such as the water in the wall material or other solvent shift out smoothly because of thermal evaporation sees through " mesh ", make the further dry solidification of film, obtain dry powder shape microcapsules.
At present, the wall material of food micro capsule employing, particularly spray-drying microencapsulation wall material, the overwhelming majority all is water miscible, therefore the microcapsules of preparation will dissolve when running into moisture, lose the protective effect of solid-state cyst wall.Near the biotechnology company of the Newton-Le-Willows fluid science and technology the Britain Manchester thinks that there is drawback in many existing microencapsulation technologies, the water-soluble microcapsules that make can not maintain the original state in water environment, and do not have sufficient intensity withstand high temperatures and high pressure.For this reason, studied with widely-used yeast (the brewer's yeast Saccharomyces cerevisial) cell of brewery industry and come the microencapsulation flavor substance, this technology is called as MICAP (Microencapsulated Ingredients to Create Amazing Products) microcapsules technology, the microcapsule product of preparation has water tolerance and tolerates violent shearing, high temperature, evaporates, boils with extrusion etc. harsh processing and handle, the said firm adopts this technology embedding flavor substance, improves heat resistance.Britain Wigan fluid technique company also develops the microcapsules technology embedding flavor substance of this MICAP, makes it can comprise 70% spices, and tradition 30-40% only, and make the spices use amount in the food can reduce 75%.Microcapsule essence production company the biggest in the world-Switzerland Fen Meiyi spices Co., Ltd (Firmenich), the technology that has obtained permission to use the said firm is produced microcapsule essence, thereby improves existing Durarome and Flexarome microcapsules technology.Britain sky drugmaker (Skyepharma Plc.) also invests this technology and is used for controlled delivery of pharmaceutical agents and discharges at the beginning of 2003.Japan is used for grease with this technology, and is very stable by the grease of embedding, can oxidation, also can not leak, and the property digested and assimilated is identical with grease without embedding, is better than using other microencapsulation materials, as protein, wax etc.But, this MICAP novel microcapsules Technology Need water-fast, high temperature resistant, the microcapsule product of anti-the shearing carries out special cultivation and processing to yeast, core need be dissolved in the organic solvent in advance, also will be by the centrifugation core of embedding not, the operating technology complexity, the core utilization rate is low, product cost is high.
Summary of the invention
Purpose of the present invention just provides a kind of cyst wall and runs into moisture content and can not dissolve; can tolerate the food micro capsule production method of moisture; thereby can make the effective embedding protection of the microcapsules core responsive, also can improve the anti-shearing effect of microcapsules and avoid the influence to core such as soda acid, metal ion water, light, heat, oxygen etc.
Technical conceive of the present invention is, the edible component that maybe can be dissolved in wherein with edible lipid is a core, is main wall material with the edible protein, and through after the curing of physics, chemistry or biological method, spray-drying prepares the food micro capsule of water tolerance.
Technical solution of the present invention is a kind of production method of water tolerance food micro capsule, the steps include:
(1) be main wall material with in the edible proteins such as Cereals peas protein, lactoprotein, egg albumen, glutin one or more, with in the edible carbohydrates such as glucose, sucrose, lactose, maltose, starch syrup, converted starch one or more is the supplementary wall material, and it is 0～90% that the supplementary wall material accounts for wall material amount percentage; The edible component that maybe can be dissolved in wherein with edible lipids such as various function greases, fat soluble vitamin, aromatic condiment essential oil, oily molten essence is a core;
(2) various wall material powders are broken to more than 80 orders, mix, then under stirring state, slowly add core (it is 0.5～60% that core accounts for the microcapsules mass percent), after mixing, under agitation be dispersed in the core material/wall material granule shape mixture that forms in the water, after the abundant aquation of wall material, homogeneous is 2～4 times under process homogenizer 20～40MPa, obtains stable emulsion, finishes microcapsule embedded process;
(3) adopt physics, chemistry or biological methods such as high-temperature heat treatment, aldehydes are crosslinked, enzyme process interchange to solidify wall material albumen, make the microcapsules cyst wall water insoluble, in water, be solid-state or semisolid cyst membrane coating core;
(4) consolidation liquid adopts spray-drying to become the solid state powder that freely scatters, 150 ℃～200 ℃ of spray-drying EATs, 90 ℃～120 ℃ of leaving air temps.
It is to become water insoluble by high-temperature heat treatment albumen that above-mentioned physical method solidifies wall material albumen; It is to become water insoluble by the crosslinked degenerative treatments albumen of aldehydes that chemical method is solidified wall material albumen; It is to become water insoluble by the crosslinked degenerative treatments albumen of enzyme that biological method solidifies wall material albumen; Can be that one or more curings use simultaneously.
Above-mentioned high-temperature heat treatment temperature is more than 80 ℃; Aldehydes is formaldehyde or glutaraldehyde; Enzyme is the glutaminase transaminase.
The invention has the beneficial effects as follows, with the edible protein is main wall material, through after the curing of physics, chemistry or biological method, spray-drying prepares the water-fast food micro capsule of cyst wall, improve the tolerance of microcapsules to harsh conditions in the food processing, make by the core of embedding can be safer, effectively, in food, use easily.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Implementation column 1
(1) mixes as the wall material for 80 parts with 15 parts of lactoproteins, 5 parts of glutins, maltodextrin;
(2) 20 parts in fish oil is slowly joined under stirring state in 80 parts of wall materials, after mixing, the mixture that forms under agitation is dispersed in 250 parts of water, after the abundant aquation dissolving of wall material, vacuum outgas, homogeneous is 3 times under the mistake homogenizer 40MPa, obtains stable emulsion;
(3) in emulsion, drip 1 part of glutaraldehyde, transfer about pH9, continue to stir 30 minutes, slowly heat up to solidify 50 ℃ the time and finish;
(4) solidifying capsule liquid adopts hig h-speed centrifugal spray drying to become the solid state powder that freely scatters, 180 ℃ of spray-drying EATs, 92 ℃ of leaving air temps.
Implementation column 2
(1) mixes as the wall material for 60 parts with 20 parts of lactoproteins, 20 parts of converted starches, maltodextrin;
(2) 40 parts of oily vitamin Es are slowly joined under stirring state in 60 parts of wall materials, after mixing, the mixture that forms under agitation is dispersed in 300 parts of water, after the abundant aquation dissolving of wall material, vacuum outgas, homogeneous is 3 times under the mistake homogenizer 40MPa, obtains stable emulsion;
(3) add 0.2% glutamine transaminage at emulsion, transfer pH5～8, continue to stir 30 minutes, slowly heat up 50 ℃ the time, insulation 10min, curing is finished, and is warming up to 80 ℃ of enzyme 6min that go out then;
(4) solidifying capsule liquid adopts hig h-speed centrifugal spray drying to become the solid state powder that freely scatters, 180 ℃ of spray-drying EATs, 92 ℃ of leaving air temps.
Implementation column 3
(1) mixes as the wall material for 60 parts with 30 parts of albumen, 10 parts of sucrose, maltodextrin;
(2) 5 parts of aromatic condiment essential oils are slowly joined under stirring state in 95 parts of wall materials, after mixing, the mixture that forms under agitation is dispersed in 300 parts of water, after the abundant aquation dissolving of wall material, vacuum outgas, homogeneous is 3 times under the mistake homogenizer 40MPa, obtains stable emulsion;
(3) under continuous stirring, slowly be heated to 90 ℃, insulation 15min, curing is finished;
(4) solidifying capsule liquid adopts hig h-speed centrifugal spray drying to become the solid state powder that freely scatters, 180 ℃ of spray-drying EATs, 92 ℃ of leaving air temps.
Claims (6)
1. the production method of a water tolerance food micro capsule is characterized in that:
(1) being main wall material to have hydrophilic and edible protein solubility property of good oleophylic, is the supplementary wall material with the edible carbohydrate, and it is 0～90% that the supplementary wall material accounts for wall material amount percentage;
(2) microcapsule embedded process: various wall material powders are broken more than 80 orders, mix; Under condition of stirring, slowly add core, it is 0.5～60% that core accounts for the microcapsules mass percent, mixes; Under agitation be dispersed in the core material/wall material granule shape mixture that forms in the water; After the abundant aquation of wall material, homogeneous is 2～4 times under process homogenizer 20～40MPa, obtains stable emulsion, finishes microcapsule embedded process;
(3) adopt physics, chemistry or biological method to solidify wall material albumen, make the microcapsules cyst wall water insoluble, in water, be solid-state or semisolid cyst membrane coating core;
(4) solidifying capsule liquid adopts spray-drying to become the solid state powder that freely scatters, 150 ℃～200 ℃ of spray-drying EATs, 90 ℃～120 ℃ of leaving air temps.
2. the production method of water tolerance food micro capsule according to claim 1, it is characterized in that: described main wall material is Cereals peas protein, lactoprotein, egg albumen, glutin, as soybean protein, casein, egg white powder, glutin, can be one or more albumen cooperations wherein.
3. the production method of water tolerance food micro capsule according to claim 1 is characterized in that: it is to become water insoluble by high-temperature heat treatment albumen that above-mentioned physical method solidifies wall material albumen; It is to become water insoluble by the crosslinked degenerative treatments albumen of aldehydes that chemical method is solidified wall material albumen; It is to become water insoluble by the crosslinked degenerative treatments albumen of enzyme that biological method solidifies wall material albumen; Can be that one or more curings use simultaneously.
4. the production method of water tolerance food micro capsule according to claim 3, it is characterized in that: the high-temperature heat treatment temperature is more than 80 ℃; Aldehydes is formaldehyde or glutaraldehyde; Enzyme is the glutaminase transaminase.
5. the production method of water tolerance food micro capsule according to claim 1 is characterized in that: described core comprises that edible lipid maybe can be dissolved in edible component wherein, as various function greases, fat soluble vitamin, aromatic condiment essential oil, oily molten essence.
6. the production method of water tolerance food micro capsule according to claim 1, it is characterized in that: described supplementary wall material is one or more in glucose, sucrose, lactose, maltose, starch syrup, the converted starch.
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| CNA2007100279950A CN101057636A (en) | 2007-05-14 | 2007-05-14 | Production method for water tolerance food micro capsule |
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| CNA2007100279950A CN101057636A (en) | 2007-05-14 | 2007-05-14 | Production method for water tolerance food micro capsule |
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Cited By (19)
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| CN102550817A (en) * | 2011-12-31 | 2012-07-11 | 厦门金达威集团股份有限公司 | Functional oil microencapsulation and manufacturing method thereof |
| CN103005006A (en) * | 2012-12-14 | 2013-04-03 | 孟松林 | Microencapsulated powder grease and production method thereof |
| CN103238674A (en) * | 2013-05-02 | 2013-08-14 | 宁波大学 | Waxberry seed oil microcapsule powder grease and preparation method thereof |
| CN103284290A (en) * | 2013-05-24 | 2013-09-11 | 肇庆巨元生化有限公司 | Good microencapsulation method for carotenoid |
| CN103478710A (en) * | 2013-08-30 | 2014-01-01 | 南京泛成生物化工有限公司 | L-carnitine micro-capsule powder and preparation method thereof |
| CN103549157A (en) * | 2013-11-14 | 2014-02-05 | 厦门金达威集团股份有限公司 | Method for preparing hydrophobic vitamin microcapsules |
| CN104988742A (en) * | 2015-06-11 | 2015-10-21 | 江苏阳光股份有限公司 | Cold-feeling easy-care treating method of cotton shirt |
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| CN105124604A (en) * | 2015-09-18 | 2015-12-09 | 华南理工大学 | High-dispersion phytosterol ester microcapsule, as well as preparation method and application thereof |
| CN105433373A (en) * | 2015-11-24 | 2016-03-30 | 武汉武达博硕园科技有限公司 | Repellent microcapsules |
| CN105747201A (en) * | 2016-02-29 | 2016-07-13 | 南通香佳纺织科技有限公司 | Method for preparing microcrystalline cellulose micro-capsule low-energy food additive |
| CN107048315A (en) * | 2017-04-28 | 2017-08-18 | 哈尔滨商业大学 | A kind of Chicken Albumin supermolecule embeds the preparation method of garlic flavor material |
| CN107484985A (en) * | 2016-06-12 | 2017-12-19 | 华中农业大学 | A kind of self-emulsifying fish oil micro-capsule and its production technology |
| CN108782924A (en) * | 2018-05-11 | 2018-11-13 | 中玺（天津）枣业技术工程中心 | Jujube maltose and preparation method thereof |
| CN109044987A (en) * | 2018-09-17 | 2018-12-21 | 青海清华博众生物技术有限公司 | A kind of hydroxypropul starch Capsules and preparation method thereof |
| CN109645355A (en) * | 2018-12-03 | 2019-04-19 | 临沂金锣文瑞食品有限公司 | A kind of children's breakfast sausage and preparation method thereof |
| CN112106991A (en) * | 2020-09-27 | 2020-12-22 | 中国疾病预防控制中心营养与健康所 | Microcapsule carrying fish oil or algae oil and preparation method and application thereof |
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- 2007-05-14 CN CNA2007100279950A patent/CN101057636A/en active Pending
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| CN102550817A (en) * | 2011-12-31 | 2012-07-11 | 厦门金达威集团股份有限公司 | Functional oil microencapsulation and manufacturing method thereof |
| CN103005006A (en) * | 2012-12-14 | 2013-04-03 | 孟松林 | Microencapsulated powder grease and production method thereof |
| CN103238674A (en) * | 2013-05-02 | 2013-08-14 | 宁波大学 | Waxberry seed oil microcapsule powder grease and preparation method thereof |
| CN103284290A (en) * | 2013-05-24 | 2013-09-11 | 肇庆巨元生化有限公司 | Good microencapsulation method for carotenoid |
| CN103478710B (en) * | 2013-08-30 | 2015-08-19 | 南京泛成生物化工有限公司 | L-carnitine micro-capsule powder and preparation method thereof |
| CN103478710A (en) * | 2013-08-30 | 2014-01-01 | 南京泛成生物化工有限公司 | L-carnitine micro-capsule powder and preparation method thereof |
| CN103549157A (en) * | 2013-11-14 | 2014-02-05 | 厦门金达威集团股份有限公司 | Method for preparing hydrophobic vitamin microcapsules |
| CN103549157B (en) * | 2013-11-14 | 2015-09-02 | 厦门金达威集团股份有限公司 | Scold the preparation method of water type vitamin microcapsule |
| CN104988742B (en) * | 2015-06-11 | 2017-06-13 | 江苏阳光股份有限公司 | A kind of cool feeling no-iron treatment method of cotton shirt |
| CN104988742A (en) * | 2015-06-11 | 2015-10-21 | 江苏阳光股份有限公司 | Cold-feeling easy-care treating method of cotton shirt |
| CN105053745A (en) * | 2015-07-22 | 2015-11-18 | 福建农林大学 | Preparation method for curcumin microcapsule with egg white powder as wall material |
| CN105124604A (en) * | 2015-09-18 | 2015-12-09 | 华南理工大学 | High-dispersion phytosterol ester microcapsule, as well as preparation method and application thereof |
| CN105433373A (en) * | 2015-11-24 | 2016-03-30 | 武汉武达博硕园科技有限公司 | Repellent microcapsules |
| CN105747201A (en) * | 2016-02-29 | 2016-07-13 | 南通香佳纺织科技有限公司 | Method for preparing microcrystalline cellulose micro-capsule low-energy food additive |
| CN107484985A (en) * | 2016-06-12 | 2017-12-19 | 华中农业大学 | A kind of self-emulsifying fish oil micro-capsule and its production technology |
| CN107048315A (en) * | 2017-04-28 | 2017-08-18 | 哈尔滨商业大学 | A kind of Chicken Albumin supermolecule embeds the preparation method of garlic flavor material |
| CN108782924A (en) * | 2018-05-11 | 2018-11-13 | 中玺（天津）枣业技术工程中心 | Jujube maltose and preparation method thereof |
| CN109044987A (en) * | 2018-09-17 | 2018-12-21 | 青海清华博众生物技术有限公司 | A kind of hydroxypropul starch Capsules and preparation method thereof |
| CN109645355A (en) * | 2018-12-03 | 2019-04-19 | 临沂金锣文瑞食品有限公司 | A kind of children's breakfast sausage and preparation method thereof |
| CN109645355B (en) * | 2018-12-03 | 2022-08-09 | 临沂金锣文瑞食品有限公司 | Breakfast sausage for children and preparation method thereof |
| CN112106991A (en) * | 2020-09-27 | 2020-12-22 | 中国疾病预防控制中心营养与健康所 | Microcapsule carrying fish oil or algae oil and preparation method and application thereof |
| CN113367307A (en) * | 2021-06-23 | 2021-09-10 | 天津春发生物科技集团有限公司 | Long-acting microcapsule essence and preparation method thereof |
| CN115349622A (en) * | 2022-08-24 | 2022-11-18 | 天津春发生物科技集团有限公司 | Boiling-resistant microcapsule meat-flavor essence prepared from chicken protein powder and preparation method thereof |
| CN115349622B (en) * | 2022-08-24 | 2024-03-29 | 天津春发生物科技集团有限公司 | Boiling-resistant microcapsule meat flavor essence prepared from egg white powder and preparation method thereof |
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