CN101797044A - Method for processing microcapsules for functional ingredients of fructus schizandrae - Google Patents
Method for processing microcapsules for functional ingredients of fructus schizandrae Download PDFInfo
- Publication number
- CN101797044A CN101797044A CN201010135053A CN201010135053A CN101797044A CN 101797044 A CN101797044 A CN 101797044A CN 201010135053 A CN201010135053 A CN 201010135053A CN 201010135053 A CN201010135053 A CN 201010135053A CN 101797044 A CN101797044 A CN 101797044A
- Authority
- CN
- China
- Prior art keywords
- functional ingredients
- fructus schizandrae
- microcapsules
- emulsifying
- schizandrae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicinal Preparation (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention belongs to the technical field of food processing and in particular discloses a method for processing microcapsules for functional ingredients of fructus schizandrae. In the method, the emulsifying material ratio is as follow: fructus schizandrae extracts:edible gums:water is 1:3:10; a homogenizer is adopted for homogenizing and emulsifying twice under the pressure of 15-30MPa to obtain 0/w type emulsion; and the spray drying technology is adopted and the inlet air temperature and the outlet air temperature of the drier are respectively 120-180 DEG C and 60-80 DEG C, thereby preparing the powdered microcapsule products with grain size of 10-80pm. The method can protect the functional ingredients of fructus schizandrae, strengthen the stability of the functional ingredients of fructus schizandrae and ensure the microcapsules to keep the bioactivities of the functional ingredients of fructus schizandrae. The products have the functions of protecting liver and improving sleep and are suitable for industrialized production.
Description
Technical field
A kind of schisandra functional composition method for processing microcapsules belongs to technical field of food deep processing
Background technology
The application of the fruit of Chinese magnoliavine is at present mainly extracted with raw material and is used as medicine or does mode such as health products, this mode of production is difficult to guarantee for the content of effective of the fruit of Chinese magnoliavine and the activity of functional component, for stability that improves functional component in the fruit of Chinese magnoliavine and the biologically active that keeps it, the present invention is prepared into the extract of the fruit of Chinese magnoliavine the form of microcapsules, it can strengthen the stability of schisandra functional composition, can keep its biologically active again, but also enlarge its range of application.
Summary of the invention
The present invention is directed to application present situation and stability and the biologically active of the fruit of Chinese magnoliavine in order to improve functional component in the Schisandra chinens P.E, a kind of schisandra functional composition method for processing microcapsules is provided, this method is with the functional component in the Schisandra chinens P.E, embedding effect by microcapsules, the functional component stability of the fruit of Chinese magnoliavine is strengthened, for technical foundation has been established in the exploitation of schisandra chinensis health-care food and medicine.And the technology of the present invention is fit to the suitability for industrialized production application.Can promote fruit of Chinese magnoliavine industrialized development,, the invention provides following technical scheme in order to realize the foregoing invention purpose:
Technological process: fruit of Chinese magnoliavine dry fruit → pulverizing → CO
2Supercritical fluid extraction → emulsification packing → homogeneous → spray-drying → microcapsules
Key technology:
1. emulsification material proportioning: Schisandra chinens P.E: edible glue: water=1: 3: 10
2. emulsifying technology: adopt homogenizer, through 1-2 time, emulsifying is an O/w type emulsion under 15-30MPa.
3. dry technology: utilizing spray drying technology, is 120 °～180 ℃ in dry machine EAT, 60 °～80 ℃ of leaving air temps, thus make the powdery microcapsule product that particle diameter is 10-80pm.
The specific embodiment
1. the schisandra functional composition extracts: after fruit of Chinese magnoliavine dry fruit is pulverized, and through the CO2 supercritical fluid extraction, extracting pressure 30-55MPa, temperature 25-55 ℃, CO
2Flow 200L/h, loadings 10Kg.
2. emulsification embedding: emulsification material proportioning: Schisandra chinens P.E: edible glue: water=1: 3: 10, adopt homogenizer, through 1-2 time, emulsifying is an O/w type emulsion under 15-30MPa.
3. dry: utilizing spray drying technology, is 120 °～180 ℃ in dry machine EAT, 60 °～80 ℃ of leaving air temps, thus make the powdery microcapsule product that particle diameter is 10-80pm.
4. granulation:: make carrier with gained powdery microcapsules, be placed on and sparge in the dry machine fluidized bed granulation chamber, the emulsion through homogeneous that the absorption atomizing that suspends sprays into promptly gets the granular microcapsule product that particle diameter is 70～110pm in the output of dry back.
Claims (3)
1. emulsification material proportioning: Schisandra chinens P.E: edible glue: water=1: 3: 10
2. emulsifying technology: adopt homogenizer, through 1-2 time, emulsifying is an O/w type emulsion under 15-30MPa.
3. dry technology: utilizing spray drying technology, is 120 °～180 ℃ in dry machine EAT, 60 °～80 ℃ of leaving air temps, thus make the powdery microcapsule product that particle diameter is 10-80pm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010135053A CN101797044A (en) | 2010-03-30 | 2010-03-30 | Method for processing microcapsules for functional ingredients of fructus schizandrae |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010135053A CN101797044A (en) | 2010-03-30 | 2010-03-30 | Method for processing microcapsules for functional ingredients of fructus schizandrae |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101797044A true CN101797044A (en) | 2010-08-11 |
Family
ID=42593021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010135053A Pending CN101797044A (en) | 2010-03-30 | 2010-03-30 | Method for processing microcapsules for functional ingredients of fructus schizandrae |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101797044A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141833A (en) * | 2013-02-04 | 2013-06-12 | 北华大学 | Health food with anti-aging effect and preparation method thereof |
| CN106107988A (en) * | 2016-06-30 | 2016-11-16 | 临沂友康生物科技有限公司 | A kind of Nidus collocaliae microcapsule powder and preparation method thereof, purposes |
| CN113170873A (en) * | 2021-05-31 | 2021-07-27 | 四川省雅士科技有限公司 | Preparation method of microcapsule spicy seasoning |
-
2010
- 2010-03-30 CN CN201010135053A patent/CN101797044A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141833A (en) * | 2013-02-04 | 2013-06-12 | 北华大学 | Health food with anti-aging effect and preparation method thereof |
| CN106107988A (en) * | 2016-06-30 | 2016-11-16 | 临沂友康生物科技有限公司 | A kind of Nidus collocaliae microcapsule powder and preparation method thereof, purposes |
| CN113170873A (en) * | 2021-05-31 | 2021-07-27 | 四川省雅士科技有限公司 | Preparation method of microcapsule spicy seasoning |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101176537B (en) | All-round price wheat germ flour and method of preparing | |
| CN102599309B (en) | Coreopsis tinctoria extract and coreopsis tinctoria health instant tea and production method thereof | |
| CN103859208B (en) | Piglet health protection fodder and preparation method thereof | |
| CN104256183A (en) | Dairy cow heat stress-resistant Chinese herbal fermented feed additive | |
| CN105614358A (en) | Production technology of microcapsule Chinese prickly ash powder or linolenic acid powder | |
| CN107997159A (en) | A kind of microencapsulation seeweed polyphenol extract and preparation method thereof | |
| CN111686093A (en) | Curcumin microcapsule and preparation method and application thereof | |
| CN101797044A (en) | Method for processing microcapsules for functional ingredients of fructus schizandrae | |
| CN107821802A (en) | A kind of sheep ecological feed and preparation method thereof | |
| CN104257847A (en) | Preparation method and application of Chinese magnolcavine fruit volatile oil microcapsule | |
| CN104304674A (en) | Fermented dairy cow traditional Chinese medicinal feed additive for preventing stealth mastitis | |
| CN108157942A (en) | A kind of method of ginkgo gelatinized starch spraying embedding hydroxytyrosol | |
| CN107789335A (en) | The preparation method of qinghaosu microcapsules | |
| CN107468669B (en) | Preparation method of gastrodin micro-capsule granules | |
| CN105981939A (en) | Feed for selenium-enriched beef cattle and raising method of selenium-enriched beef cattle | |
| CN105613829A (en) | Instant health tea and preparation method thereof | |
| CN101543249A (en) | Method for preparing glossy ganoderma coffee | |
| CN101843311A (en) | Method for preparing hippophae rhamnoides seed micro powder capsules | |
| CN104187583B (en) | A kind of processing method of Ganoderma powder | |
| CN106474179A (en) | A kind of preparation method of beautiful millettia root microcapsule granule | |
| CN106116730A (en) | A kind of Special fertilizer for cucumber of effective preventing and treating Fructus Cucumidis sativi bitterness | |
| CN103583763B (en) | Method for preparing peanut coffee beverage by using hot-pressing peanut meal | |
| CN101623010B (en) | Botanical fungicide synergistic agent, extracting technique and application thereof in agricultural fungicide | |
| CN104719895A (en) | Grape polyphenol microcapsule health care product and preparation method thereof | |
| CN104082449A (en) | Tibetan capillaris tea and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100811 |