CN101438721B - 一种维生素c微胶囊面粉改良剂及其制备方法 - Google Patents
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Abstract
本发明涉及一种维生素C微胶囊面粉改良剂及其制备方法。该面粉改良剂的壁材为含有淀粉、硬脂酸单甘酯和硬化油的混合型壁材，囊心物质为维生素C。本发明通过将硬脂酸单甘酯和硬化油混合后熔化，然后向熔融物中加入淀粉和维生素C，搅拌均匀，经冷冻造粒、粉碎操作即得成品。该微胶囊面粉改良剂的稳定性好、释放速度适中、安全无异味、维生素C的利用率高。本发明制备维生素C微胶囊面粉改良剂的方法，所实现的包覆率高达90％，无需使用任何溶剂，不存在环境污染，工艺简单易行，成本低。
Description
技术领域
本发明属于食品技术领域，更具体地说，是涉及维生素C微胶囊面粉改良剂及其制备方法。
背景技术
面粉改良剂是用于改善面制品品质，改善面团流变学特性和机械加工性能的物质，主要包括氧化剂、还原剂、酶制剂、乳化剂等。其中氧化剂在面粉中应用较多，例如溴酸钾、维生素C和偶氮甲酰胺、过氧化钙等。氧化型面粉改良剂通过将面筋中的巯基(-SH)氧化为二硫键(-S-S)，从而有效地改善面团的弹性、韧性及均匀性。溴酸钾由于对人体存在危害，近年来已经被普遍禁用。维生素C又称抗坏血酸，作为面粉改良剂属于中速作用剂，无毒副作用，且能增强面粉的营养价值。维生素C面粉改良剂的作用机理是，当面粉中加水搅拌时，由于氧气充分，维生素C被氧化成脱氢维生素C；当面粉发酵时，由于氧气不足，脱氢维生素C将面筋中的部分巯基氧化成二硫键，使面团筋力增强。相对于其他的面粉改良剂，维生素C具有许多生理功能，安全可靠，是食品行业广泛应用的一种面粉改良剂，对其添加量没有限制。但维生素C的价格较贵，这在一定程度上制约其应用范围的进一步扩大。
维生素C存在的主要问题是性质不稳定，很容易遭受破坏而失去活性。有关人员为此进行了大量研究，最为有效的方法是采用微胶囊技术对其进行包覆。微胶囊技术可以显著提高维生素C的稳定性，掩盖其不良味道，以及控制其释放速度。在微胶囊技术中，选取适当的包覆材料作为壁材是非常重要的。壁材的组成在很大程度上决定微胶囊产品的物理及化学性质，选择原则是不与囊心物质发生反应，同时应具有适当的物理性质，如聚合物熔点、渗透性、弹性、韧性等。此外，包覆材料应能在囊心物质表面形成一层有粘着力的厚膜，以获得良好的包覆效果。已报道的可用于包覆维生素C的材料有乙基纤维素、淀粉、阿拉伯胶、卵磷脂、聚甘油单硬脂酸酯、蜂蜡、环糊精等。维生素C微胶囊的制备方法有喷雾干燥法、喷雾冷冻法、降温相分离法、挤压法、溶剂蒸发法等。喷雾干燥法工艺简单、成本低、产品质量好、不污染环境、易于实现工业化，因此被广泛采用。该方法的维生素C损失很小，但包覆效率较低(＜50％)。
关于维生素C的微胶囊化，国内外已经开展了许多研究工作。例如，段翰英等报道了一种维生素C微胶囊的制备方法(《食品工业科技》，2004年第8期，第107-108页)，是以海藻酸钠为壁材，用CaCl2使其形成凝胶固化，通过挤压法来制备维生素C微胶囊。实验结果表明，用较低量的海藻酸钠得到的维生素C包覆率较高，最佳组合方案为：海藻酸钠用量1.5％、CaCl2浓度3.0％、干燥温度40℃。然而所实现的包覆率仍然较低，而且海藻酸钠本身具有不愉快的海藻味，另外将微量CaCl2引入食品中也会导致明显的苦味。虽然市场上已经有了一些维生素C微胶囊产品，但它们主要是针对添加到食品中作为营养强化剂的需求开发的，并不适合用作面粉改良剂。目前，专门为面粉改良目的而开发的维生素C微胶囊产品还未见报道。
发明内容
为了弥补现有技术的不足，本发明的目的是专门根据面粉改良剂的应用条件，提供一种释放速度适中、包覆率高且成本较低的维生素C微胶囊面粉改良剂。
本发明的另一目的是提供一种制备上述维生素C微胶囊面粉改良剂的方法。
根据本发明的一方面，本发明提供了一种维生素C微胶囊面粉改良剂，该微胶囊面粉改良剂的囊心物质为维生素C，囊壁为含有淀粉、硬化油及硬脂酸单甘酯的混合型壁材。
根据本发明的一种优选实施方案，所述各成分的重量百分含量为：维生素C35-60％、淀粉10-20％、硬化油15-25％、硬脂酸单甘酯15-25％。
根据本发明的另一方面，本发明还提供了一种制备上述微胶囊面粉改良剂的方法，该方法包括以下步骤：
a)将硬化油、硬脂酸单甘酯混合后，加热至不高于70℃的温度熔化；
b)向熔融物中加入淀粉和维生素C，将物料混合均匀后冷却造粒；
c)在50℃以下将b)步骤的物料冷却造粒，再用冷冻粉碎机将颗粒物粉碎至粒径低于100μm，即得成品。
优选地，所述各原料的重量百分配比为：硬化油15-25％、硬脂酸单甘酯15-25％、维生素C35-60％、淀粉10-20％。
根据本发明所提供的技术方案，所述淀粉包括但不限于小麦淀粉、玉米淀粉、马铃薯淀粉，优选小麦淀粉。
在制备本发明产品的囊壁原料中，所用的硬化油又称氢化油，是含有不饱和脂肪酸的液体植物油氢化后的产物，性质稳定，抗氧化性能好，在食品工业中是用来制作饼干、糕点、酥皮的重要原料。根据植物油氢化程度的不同，硬化油的熔点不同，通常在30-60℃。在作为微胶囊的囊壁材料时，需要选用适当熔点的硬化油，以使囊心物质在一定的时间释放。本发明所用的硬化油熔点为40-60℃，优选55-60℃。
本发明的微胶囊面粉改良剂的壁材为含有淀粉、硬化油、硬脂酸单甘酯3种成分的混合型壁材，其中的淀粉为亲水性物质，硬脂酸单甘酯为能够起乳化作用的双亲性物质，因此面团中的水分易于将该部分分散形成微孔，这克服了单独使用硬化油作为壁材时释放难度大的问题。在所用的壁材原料中，硬脂酸单甘酯属于油包水型乳化剂，可以使硬化油均匀分散，同时还是常用的面粉乳化剂，因此在面粉形成面团的过程中，能够促进面筋组织的形成，增强面筋的保气性，并改善面团的机械加工性，从而使制得的面制品成品柔软可口；淀粉原料为天然成分，价廉易得，因此产品的成本较低。
该维生素C微胶囊面粉改良剂的稳定性好、释放速度适中、安全无异味、维生素C利用率高。由于价格较贵的维生素C利用率得到提高，使得维生素C作为面粉改良剂的成本显著降低，这有利于维生素C在面粉改良中的应用范围进一步扩大。
另外，微胶囊的制备方法取决于壁材的组成。采用本发明的原料配方，可通过直接将硬化油和硬脂酸单甘酯混合后熔化，再将淀粉和维生素C均匀分散于其中，经冷却造粒、粉碎工序，即可获得较高包覆率的维生素C微胶囊产品。与其他微胶囊化工艺相比，本发明制备维生素C微胶囊的方法包覆率高达90％，无需使用任何溶剂，不存在环境污染，工艺简单易行，成本低。
具体实施方式
为了更好地理解本发明，下面将对本发明的优选实施方案进行说明。下文中描述的优选实施方案，只是为了进一步解释而不是限制本发明。本领域的技术人员应当明白，根据本发明权利要求中限定的实质和范围所作的等同变化，仍属于本发明所涵盖的范围。
以下实施例中所用材料的规格及来源如下：
维生素C：含量≥99.0％，购自：广州市日康食用化工有限公司；
硬脂酸单甘酯：含量95％，购自：广州美晨集团股份有限公司；
硬化油：碘值＜2.0gI2/100g，熔点：57-58℃，购自：斯文化工香港有限公司；
小麦淀粉：烘干至水分≤6％，购自：广州美晨集团股份有限公司；
维生素C微胶囊(对照品1)：维生素C含量为50％，包覆材料为海藻酸钠。按照文献“微胶囊Vc加工方法及性质研究”(《食品工业科技》，2004年第8期，第107-108页)中提供的方法制备；
维生素C微胶囊(对照品2)：维生素C含量为60％，包覆壁材为乙基纤维素。按照文献“乙基纤维素微胶囊化Vc工艺参数及其活性保护的研究”(《食品工业科技》，2005年第5期，第143-145、148页)中提供的方法制备。
实施例1
将2.5kg硬化油和2.5kg硬脂酸单甘酯混合后，在低于70℃条件下加热熔化，向熔融物中加入6.0kg维生素C和1.5kg小麦淀粉，搅拌均匀，在50℃以下送入螺旋挤出机造粒，再用液氮冷冻粉碎机将颗粒物粉碎至粒径低于100μm，即得成品，其中维生素C的含量为48.0％。
实施例2
将2.0kg硬化油和2.0kg硬脂酸单甘酯混合后，在低于70℃条件下加热熔化，向熔融物中加入7.0kg维生素C和1.5kg小麦淀粉，搅拌均匀，在50℃以下送入螺旋挤出机造粒，再用液氮冷冻粉碎机将颗粒物粉碎至粒径低于100μm，即得成品，其中维生素C的含量为56.0％。
实施例3
将3.0kg硬化油和2.0kg硬脂酸单甘酯混合后，在低于70℃条件下加热熔化，向熔融物中加入4.6kg维生素C和2.4kg小麦淀粉，搅拌均匀，在50℃以下送入螺旋挤出机造粒，再用液氮冷冻粉碎机将颗粒物粉碎至粒径低于100μm，即得成品，其中维生素C的含量为38.3％。
实施例4
性能测试实验
在本实施例中，以实施1中的得到产品，以及根据现有技术制备的对照品1和2、市售维生素C纯品为实验对象，对其性能进行了测试。实验内容及结果如下：
1)实验配方
面包配方1：面粉1.0kg、干酵母10g、砂糖200g、盐10g、油脂80g、水560g、酶30ppm、维生素C微胶囊100pp(由实施例1制得，相当于含纯维生素48ppm)
面包配方2：面粉1.0kg、干酵母10g、砂糖200g、盐10g、油脂80g、水560g，纯维生素C 100ppm
面包配方3：面粉1.0kg、干酵母10g、砂糖200g、盐10g、油脂80g、水500g、酶30ppm、维生素C 0ppm
面包配方4：面粉1.0kg、干酵母10g、砂糖200g、盐10g、油脂80g、水500g、对照品1 96ppm(相当于含纯维生素48ppm)
面包配方5：面粉1.0kg、干酵母10g、砂糖200g、盐10g、油脂80g、水500g、对照品2 80ppm(相当于含纯维生素48ppm)
2)面包的制作
按照1)中的5个配方分别制作面团，对面团分切后，将切片在环境条件下静置10分钟，然后在温度为38℃、相对湿度为80％-85％的条件醒发120分钟，190-200℃下烘烤12分钟，得面包成品(将由配方1、2、3、4、5制得的面包分别标记为样品1、2、3、4、5)。
3)面包品质评分
参照GB/T14611-93国家标准，对2)中制得的样品1、2、3、4、5的品质进行评分，得到的结果如下表1中所示。
表1不同面粉改良剂添加情况的面包品质评分结果
从表1中的结果可以看出，添加了维生素C的面包配方，所制得的面包产品在膨胀性、色泽、质地、平滑度等性能指标上都有了显著改善。而对于1.0kg面粉原料来说，向其中添加100ppm本发明的维生素C微胶囊(由实施例1制得，相当于含纯维生素48ppm)，所制得的面包性能，即可达到优于100ppm维生素C纯品的效果。而且，通过对比样品1、4、5的总得分，可以看出，用本发明提供的维生素C微胶囊作为面粉改良剂，维生素C的利用率得到显著提高，性能明显优于现有技术提供的维生素C微胶囊。
Claims (2)
1.一种维生素C微胶囊面粉改良剂，由囊心和囊壁组成，其特征在于，所述囊心为维生素C，所述囊壁为含有淀粉、硬化油及硬脂酸单甘酯的混合型壁材；
所述维生素C、淀粉、硬化油和硬脂酸单甘酯的重量百分含量为：维生素C 35-60％、淀粉10-20％、硬化油15-25％和硬脂酸单甘酯15-25％；
所述硬化油的熔点为50-60℃；
所述维生素C微胶囊面粉改良剂的制备方法包括以下步骤：
a)将硬化油、硬脂酸单甘酯混合后，加热至不高于70℃的温度熔化；
b)向熔融物中加入淀粉和维生素C，将物料混合均匀后冷却造粒；
c)在50℃以下将b)步骤的物料冷却造粒，再用冷冻粉碎机将颗粒物粉碎至粒径低于100μm，即得成品。
2.如权利要求1所述的面粉改良剂，其特征在于，所述淀粉为小麦淀粉。
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