CN102228249A - Method for manufacturing wheat germ oil microcapsule - Google Patents
Method for manufacturing wheat germ oil microcapsule Download PDFInfo
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- CN102228249A CN102228249A CN201110188964XA CN201110188964A CN102228249A CN 102228249 A CN102228249 A CN 102228249A CN 201110188964X A CN201110188964X A CN 201110188964XA CN 201110188964 A CN201110188964 A CN 201110188964A CN 102228249 A CN102228249 A CN 102228249A
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Abstract
The invention relates to a method for manufacturing a wheat germ oil microcapsule. The method comprises the following steps of preparing wall material phases, blending an emulsifier and preparing a core material phase, mixing, pre-emulsifying, homogenizing, spray-drying and the like. The encapsulation efficiency of a wheat germ oil microcapsule product prepared by the method disclosed by the invention is as high as 80-86%, and a surface oil content of the wheat germ oil microcapsule product is 14.5-19.1%; functional active ingredients of wheat germ oil are greatly kept, oxidation stability is strengthened, odor smell of the wheat germ oil is covered, and quality of products is improved; simultaneously, According to the method disclosed by the invention, the wheat germ oil is changed from liquid to more stable solid, thus the solid wheat germ oil is convenient to store and transport, and is more probably produced in various product forms; in addition, the application range is extended and varying requirements of consumers are met.
Description
Technical field
The invention belongs to the preparation method of functional grease microencapsulation, be specifically related to the preparation of wheat embryo oil microcapsule.
Background technology
Wheat-germ oil is to be a kind of grain germ oil that raw material is produced with the wheat embryo, and it has concentrated the nutrition elite of wheat, is rich in various active compositions such as multiple unrighted acid, vitamin E, phosphatide, sterol, two octadecenoic acids.First of particularly content of vitamin E is vegetable oil, be acknowledged as a kind of functional grease that has much nutrition health-care functions, constantly be developed application in fields such as medicine, food and cosmetics.Wheat-germ oil mainly occurs with the product form of drummed oil at present, because wheat-germ oil is rich in polyunsaturated fatty acid, processing and storage in very easily oxidation deterioration, the generation bad smell, and be difficult to water-soluble substances misciblely in using, greatly limited its product form and range of application.Domestic researcher Zhang Xiaohong, Jia Qingsheng etc. directly with after the cold press without the wheat-germ oil of any refining treatment, drip the green health product of making the soft capsule form.Though this technology has been protected the nutrition in the oil substantially; but preparation of soft capsule is high, strongly professional to the requirement of production technology equipment, cost is bigger; soft capsule is as a kind of its form of oral health products or grease simultaneously, and product form is single, is difficult to add in the food as hardening agent.
In recent years it is many to use having of microcapsules technology embedding functional grease, and emulsification---spray drying process is research and produces and adopt maximum methods, also is the main method of present commodity production and application.The screening of its mesospore material, emulsification and drying process with atomizing are extremely crucial to the stability of microcapsules.Use at present is protein-based, the natural plant gum class, and carbohydrate is more as the wall material, because core, wall material and the proportioning difference thereof used, spraying apparatus is also variant, the microcapsule product nature difference that makes is also different.The scientific research personnel has carried out research and has delivered many reports the spray-drying microencapsulation of multiple core both at home and abroad, adopt spray drying process that oil and fat preparation is become microcapsules, its oxidation stability has had raising to a certain degree, but also there are some problems, low as embedding rate and productive rate, the microcapsules form is irregular, and is dispersed bad, solubility is not high, and the high request that reach application also needs to improve the quality of microcapsule product.At present, the good wheat-germ oil microcapsule product of a kind of quality does not appear in the newspapers as yet.
Summary of the invention
In order to strengthen the wheat-germ oil oxidation stability, cover the bad smell that it has, improve product quality, enlarge range of application, the invention provides a kind of preparation method of wheat embryo oil microcapsule.
Concrete technical solution is as follows:
A kind of preparation method of wheat embryo oil microcapsule comprises following operating procedure:
1, the preparation of wall material phase
Get maltodextrin and soybean protein isolate is soluble in water, mix, form wall material phase solution; Wherein maltodextrin is 5.88%～11.11% by the mass fraction of mass ratio, and soybean protein isolate is 2.94%～5.88% by the mass fraction of mass ratio; Mass fraction=[solute quality/(solute quality+solvent quality)] * 100%, solvent is a water, the density of water is 1.0g/cm as can be known
2=1.0g/ml is so the water of 100ml is exactly 100g;
Percentage (DE) value that accounts for the syrup dry with the reduced sugar of glucose meter in the described maltodextrin is 15～20, and the protein content by mass ratio in the soybean protein isolate is 77.78%;
2, the allotment of compound emulsifying agent
Get sucrose ester and monoglyceride is soluble in water, mix, form the composite emulsifying agent solution; Wherein sucrose ester is 0.84%～1.96% by the mass fraction of mass ratio, and monoglyceride is 0.36%～0.84% by the mass fraction of mass ratio;
The hydrophilic hydrophobic balance value (HLB) of described sucrose ester is 15, and the hydrophilic hydrophobic balance value (HLB) of monoglyceride is 3.8;
(the HLB value is the ins and outs of emulsifying agent itself)
3, the preparation of core phase
In the composite emulsifying agent solution, add wheat-germ oil, form core phase solution; Wherein wheat-germ oil is 16.39%～28.33% by the mass fraction of mass ratio;
Linoleic content is 55～65% in the described wheat-germ oil, content of vitamin E is 120～600mg/100g;
4, mix
With core phase solution and the solution mixing mutually of wall material, stir, obtain mixed solution;
5, first emulsification:
Mixed solution is added high-shear emulsion machine carry out emulsification just, the shearing rotating speed is 10000r/min, and shear time 3 minutes obtains the microcapsules emulsion;
6, homogeneous
With the microcapsules emulsion, be under 20～40MPa condition at pressure, high-pressure homogeneous 2～4 times, form oil/water (O/W) emulsion;
7, spray-drying
Oil/aqueous emulsion is carried out spray-drying, and condition is: feeding temperature is that normal temperature, the speed of evacuation 100%, air mass flow 357～473L/h, EAT are 170～190 ℃, charging pump speed 6～9mL/min, promptly gets the wheat-germ oil microcapsule product; The wheat-germ oil microcapsule product is creamy white, and has color and luster and dissolubility preferably, and embedding rate is 80～86%, and surperficial oil content is 14.5～19.1%.
The present invention wraps up wheat-germ oil solid, liquid or even the gaseous matter that disperses with filmogen, forms the fine particle with semi permeability or sealing cyst membrane, plays the effect of protection.With respect to traditional wheat embryo oil product, the wheat embryo oil microcapsule improved its product oxidation stability, eliminated bad smell, keep the original functional components of wheat-germ oil to greatest extent, and storage, easy to use, realized the application of high added value.
Useful technique effect of the present invention embodies in the following areas:
1. this method technology is simple, and its raw material source is extensive and cheap.With the edible protein is main wall material, add carbohydrate simultaneously as filler, the formation microcapsules are easy to later between capsule and the cyst wall surface exists with the glassy state state, having suppressed oxygen enters, simultaneously also suppress overflowing of grease off-flavors, greatly kept the functional active components of wheat-germ oil, strengthened its oxidation stability, covered the bad smell that it had, be difficult for oxidized; Improve product quality, can prolong the shelf-life of product well.Simultaneously, the present invention makes wheat-germ oil be converted into more stable solid-state form by liquid state, is convenient to storage and transportation, helps wheat-germ oil and occurs in multi-form product mode, has enlarged its range of application, has satisfied the diversified demand of consumer;
2. wheat-germ oil microcapsule granule size homogeneous, surperficial free from flaw and depression, embedding rate reaches 80～86%, and surperficial oil content is low, is 14.5～19.1%.Vitamin E and active component retention rate height, mobile good, product is difficult for the generation that breakdown of emulsion causes fishy smell in hot water, and good dispersion, solubility height can be used for aspects such as bread or snack food product, beverage, Biscuits, health food and nourishing reinforced food.
The specific embodiment
Below in conjunction with embodiment, the present invention is done to describe further.
Maltodextrin is purchased to purchase in Shanghai west king's starch group, soybean protein isolate and is purchased in Liuzhou long-range food ingredient Science and Technology Ltd., monoglyceride in Harbin vegetable protein at dawn science and technology limited Company, sucrose ester and purchase in MeiChen Group Co., Ltd, wheat-germ oil and purchase in AY Mantianxue Food Manufacturing Co., Ltd. in following examples.
Percentage (DE) value that accounts for the syrup dry with the reduced sugar of glucose meter in the maltodextrin is 15～20, and the protein content by mass ratio in the soybean protein isolate is 77.78%;
The hydrophilic hydrophobic balance value (HLB) of sucrose ester is 15, and the hydrophilic hydrophobic balance value (HLB) of monoglyceride is 3.8;
Linoleic content is 55～65% in the wheat-germ oil, content of vitamin E is 120～600mg/100g;
Embodiment 1:
The preparation method of wheat embryo oil microcapsule comprises following operating procedure:
1, the preparation of wall material phase
It is soluble in water and mix to take by weighing maltodextrin and soybean protein isolate, forms wall material phase solution.Wherein maltodextrin is 11.11% by the mass fraction of mass ratio, soybean protein isolate by mass ratio mass fraction be 5.56%;
Mass fraction=[solute quality/(solute quality+solvent quality)] * 100%, solvent is a water, the density of water is 1.0g/cm as can be known
2=1.0g/ml is so the water of 100ml is exactly 100g;
2, the allotment of compound emulsifying agent
It is soluble in water and mix to take by weighing sucrose ester and monoglyceride, forms the composite emulsifying agent solution.Wherein sucrose ester is 0.84% by the mass fraction of mass ratio, and monoglyceride is 0.36% by the mass fraction of mass ratio;
3, the preparation of core phase
Take by weighing wheat-germ oil, join in the composite emulsifying agent solution of step (2) formation, form core phase solution.Wherein wheat-germ oil is 28.33% by the mass fraction of mass ratio;
4, mix: step (3) is obtained core phase solution obtain the solution mixing mutually of wall material, stir with step (1);
5, first emulsification: the mixed solution that step (4) is obtained carries out emulsification just by high-shear emulsifying, and the shearing rotating speed is 10000r/min, shear time 3 minutes;
6, homogeneous: with the microcapsules emulsion of step (5) gained, high-pressure homogeneous 3 times of process 30MPa forms O/W(oil/water) emulsion;
7, the emulsion with step (6) gained carries out spray-drying, and feeding temperature is a normal temperature, the speed of evacuation 100%, and air mass flow 357～473L/h, EAT are 170～190 ℃, charging pump speed 6～9mL/min makes the wheat-germ oil microcapsule product.
The microcapsule product of gained is creamy white, and has color and luster and dissolubility preferably, and embedding rate is 85.74%, and surperficial oil content is 14.53%.
Embodiment 2
The preparation method of wheat embryo oil microcapsule comprises the steps:
1, it is soluble in water and mix to take by weighing maltodextrin and soybean protein isolate, forms wall material phase solution.Wherein maltodextrin is 8.82% by the mass fraction of mass ratio, and soybean protein isolate is 2.94% by the mass fraction of mass ratio;
2, it is soluble in water and mix to take by weighing sucrose ester and monoglyceride, forms the composite emulsifying agent solution.Wherein sucrose ester is 1.96% by the mass fraction of mass ratio, and monoglyceride is 0.84% by the mass fraction of mass ratio;
3, take by weighing wheat-germ oil, join in the composite emulsifying agent solution of step (2) formation, form core phase solution.Wherein wheat-germ oil is 28.01% by the mass fraction of mass ratio;
4, mix: step (3) is obtained core phase solution obtain the solution mixing mutually of wall material, stir with step (1);
5, first emulsification: the mixed solution that step (4) is obtained carries out emulsification just by high-shear emulsifying, and the shearing rotating speed is 10000r/min, shear time 3 minutes;
6, homogeneous: with the microcapsules emulsion of step (5) gained, high-pressure homogeneous 2 times of process 40MPa forms O/W(oil/water) emulsion;
7, the emulsion with step (6) gained carries out spray-drying, and feeding temperature is a normal temperature, the speed of evacuation 100%, and air mass flow 357～473L/h, EAT are 170～190 ℃, charging pump speed 6～9mL/min makes the wheat-germ oil microcapsule product.
The microcapsule product of gained is creamy white, and has color and luster and dissolubility preferably, and embedding rate is 82.44%, and surperficial oil content is 17.56%.
Embodiment 3
The preparation method of wheat embryo oil microcapsule comprises the steps:
1, it is soluble in water and mix to take by weighing maltodextrin and soybean protein isolate, forms wall material phase solution.Wherein maltodextrin is 5.88% by the mass fraction of mass ratio, and soybean protein isolate is 5.88% by the mass fraction of mass ratio;
2, it is soluble in water and mix to take by weighing sucrose ester and monoglyceride, forms the composite emulsifying agent solution.Wherein sucrose ester is 1.6% by the mass fraction of mass ratio, and monoglyceride is 0.4% by the mass fraction of mass ratio;
3, take by weighing wheat-germ oil, join in the composite emulsifying agent solution of step (2) formation, form core phase solution.Wherein wheat-germ oil is 16.39% by the mass fraction of mass ratio;
4, mix: step (3) is obtained core phase solution obtain the solution mixing mutually of wall material, stir with step (1);
5, first emulsification: the mixed solution that step (4) is obtained carries out emulsification just by high-shear emulsifying, and the shearing rotating speed is 10000r/min, shear time 3 minutes;
6, homogeneous: with the microcapsules emulsion of step (5) gained, high-pressure homogeneous 4 times of process 20MPa forms O/W(oil/water) emulsion;
7, the emulsion with step (6) gained carries out spray-drying, and feeding temperature is a normal temperature, the speed of evacuation 100%, and air mass flow 357～473L/h, EAT are 170～190 ℃, charging pump speed 6～9mL/min makes the wheat-germ oil microcapsule product.
The microcapsule product of gained is creamy white, and has color and luster and dissolubility preferably, and embedding rate is 80.98%, and surperficial oil content is 19.02%.
Claims (1)
1. the preparation method of a wheat embryo oil microcapsule is characterized in that comprising following operating procedure:
1.1, the preparation of wall material phase
Get maltodextrin and soybean protein isolate is soluble in water, mix, form wall material phase solution; Wherein maltodextrin is 5.88%～11.11% by the mass fraction of mass ratio, and soybean protein isolate is 2.94%～5.88% by the mass fraction of mass ratio;
The percent value that accounts for the syrup dry with the reduced sugar of glucose meter in the described maltodextrin is 15～20, and the protein content by mass ratio in the soybean protein isolate is 77.78%;
1.2, the allotment of compound emulsifying agent
Get sucrose ester and monoglyceride is soluble in water, mix, form the composite emulsifying agent solution; Wherein sucrose ester is 0.84%～1.96% by the mass fraction of mass ratio, and monoglyceride is 0.36%～0.84% by the mass fraction of mass ratio;
The hydrophilic hydrophobic balance value of described sucrose ester is 15, and the hydrophilic hydrophobic balance value of monoglyceride is 3.8;
1.3, the preparation of core phase
In the composite emulsifying agent solution, add wheat-germ oil, form core phase solution; Wherein wheat-germ oil is 16.39%～28.33% by the mass fraction of mass ratio;
Linoleic content is 55～65% in the described wheat-germ oil, content of vitamin E is 120～600mg/100g;
1.4, mix
With core phase solution and the solution mixing mutually of wall material, stir, obtain mixed solution;
1.5, first emulsification:
Mixed solution is added high-shear emulsion machine carry out emulsification just, the shearing rotating speed is 10000r/min, and shear time 3 minutes obtains the microcapsules emulsion;
1.6, homogeneous
With the microcapsules emulsion, be under 20～40MPa condition at pressure, high-pressure homogeneous 2～4 times, form oil/water (O/W) emulsion;
1.7, spray-drying
Oil/aqueous emulsion is carried out spray-drying, and condition is: feeding temperature is that normal temperature, the speed of evacuation 100%, air mass flow 357～473L/h, EAT are 170～190 ℃, charging pump speed 6～9mL/min, promptly gets the wheat-germ oil microcapsule product; The wheat-germ oil microcapsule product is creamy white, and has color and luster and dissolubility preferably, and embedding rate is 80～86%, and surperficial oil content is 14.5～19.1%.
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| CN103005436A (en) * | 2012-12-14 | 2013-04-03 | 广东省农业科学院蚕业与农产品加工研究所 | Mulberry resource auxiliary blood sugar decreasing health food and preparation method thereof |
| CN103039962A (en) * | 2011-10-15 | 2013-04-17 | 北京以岭药业有限公司 | Jujube seed oil soft capsule and preparation method thereof |
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Application publication date: 20111102 |