CN102406197B - Microcapsule type nutrition-fortified freeze-dried instant soup bases and preparation method thereof - Google Patents
Microcapsule type nutrition-fortified freeze-dried instant soup bases and preparation method thereof Download PDFInfo
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- CN102406197B CN102406197B CN201110301456.8A CN201110301456A CN102406197B CN 102406197 B CN102406197 B CN 102406197B CN 201110301456 A CN201110301456 A CN 201110301456A CN 102406197 B CN102406197 B CN 102406197B
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 75
- 235000014109 instant soup Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000015097 nutrients Nutrition 0.000 claims abstract description 46
- 235000016709 nutrition Nutrition 0.000 claims abstract description 41
- 230000035764 nutrition Effects 0.000 claims abstract description 31
- 235000014347 soups Nutrition 0.000 claims abstract description 27
- 239000000243 solution Substances 0.000 claims description 70
- 238000003756 stirring Methods 0.000 claims description 34
- 239000000661 sodium alginate Substances 0.000 claims description 32
- 229940005550 sodium alginate Drugs 0.000 claims description 32
- 235000013601 eggs Nutrition 0.000 claims description 31
- 239000000839 emulsion Substances 0.000 claims description 30
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 28
- 235000010413 sodium alginate Nutrition 0.000 claims description 28
- 239000003921 oil Substances 0.000 claims description 27
- 235000019198 oils Nutrition 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000002245 particle Substances 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 17
- 239000004615 ingredient Substances 0.000 claims description 15
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
- 102000002322 Egg Proteins Human genes 0.000 claims description 14
- 108010000912 Egg Proteins Proteins 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 210000002969 egg yolk Anatomy 0.000 claims description 12
- 108010046377 Whey Proteins Proteins 0.000 claims description 11
- 235000021119 whey protein Nutrition 0.000 claims description 11
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 10
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 10
- 235000019155 vitamin A Nutrition 0.000 claims description 10
- 239000011719 vitamin A Substances 0.000 claims description 10
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- 102000007544 Whey Proteins Human genes 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 235000010755 mineral Nutrition 0.000 claims description 9
- 239000011707 mineral Substances 0.000 claims description 9
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 claims description 9
- 239000004094 surface-active agent Substances 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 8
- 235000001014 amino acid Nutrition 0.000 claims description 8
- 229940024606 amino acid Drugs 0.000 claims description 8
- 150000001413 amino acids Chemical class 0.000 claims description 8
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 235000013345 egg yolk Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 8
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 7
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 claims description 7
- 229940088594 vitamin Drugs 0.000 claims description 7
- 229930003231 vitamin Natural products 0.000 claims description 7
- 235000013343 vitamin Nutrition 0.000 claims description 7
- 239000011782 vitamin Substances 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 229960000583 acetic acid Drugs 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 239000012362 glacial acetic acid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000019156 vitamin B Nutrition 0.000 claims description 6
- 239000011720 vitamin B Substances 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 4
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 claims description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- 229960005069 calcium Drugs 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 229960003284 iron Drugs 0.000 claims description 4
- 229910052711 selenium Inorganic materials 0.000 claims description 4
- 239000011669 selenium Substances 0.000 claims description 4
- 229940091258 selenium supplement Drugs 0.000 claims description 4
- 229960003080 taurine Drugs 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 239000011701 zinc Substances 0.000 claims description 4
- 229910052725 zinc Inorganic materials 0.000 claims description 4
- HOMROMWVNDUGRI-RVZXSAGBSA-N (2s)-2-aminopentanedioic acid;(2s)-2,6-diaminohexanoic acid Chemical compound NCCCC[C@H](N)C(O)=O.OC(=O)[C@@H](N)CCC(O)=O HOMROMWVNDUGRI-RVZXSAGBSA-N 0.000 claims description 3
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 3
- 102000004407 Lactalbumin Human genes 0.000 claims description 3
- 108090000942 Lactalbumin Proteins 0.000 claims description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- 229930003316 Vitamin D Natural products 0.000 claims description 3
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 3
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 3
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 3
- 239000001354 calcium citrate Substances 0.000 claims description 3
- 229960004256 calcium citrate Drugs 0.000 claims description 3
- 239000004227 calcium gluconate Substances 0.000 claims description 3
- 235000013927 calcium gluconate Nutrition 0.000 claims description 3
- 229960004494 calcium gluconate Drugs 0.000 claims description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 3
- 239000004222 ferrous gluconate Substances 0.000 claims description 3
- 235000013924 ferrous gluconate Nutrition 0.000 claims description 3
- 229960001645 ferrous gluconate Drugs 0.000 claims description 3
- 229960001781 ferrous sulfate Drugs 0.000 claims description 3
- 239000011790 ferrous sulphate Substances 0.000 claims description 3
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 3
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 3
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 229960003390 magnesium sulfate Drugs 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 229940091250 magnesium supplement Drugs 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 229960004839 potassium iodide Drugs 0.000 claims description 3
- 235000007715 potassium iodide Nutrition 0.000 claims description 3
- 239000011781 sodium selenite Substances 0.000 claims description 3
- 235000015921 sodium selenite Nutrition 0.000 claims description 3
- 229960001471 sodium selenite Drugs 0.000 claims description 3
- WPLOVIFNBMNBPD-ATHMIXSHSA-N subtilin Chemical compound CC1SCC(NC2=O)C(=O)NC(CC(N)=O)C(=O)NC(C(=O)NC(CCCCN)C(=O)NC(C(C)CC)C(=O)NC(=C)C(=O)NC(CCCCN)C(O)=O)CSC(C)C2NC(=O)C(CC(C)C)NC(=O)C1NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C1NC(=O)C(=C/C)/NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)CNC(=O)C(NC(=O)C(NC(=O)C2NC(=O)CNC(=O)C3CCCN3C(=O)C(NC(=O)C3NC(=O)C(CC(C)C)NC(=O)C(=C)NC(=O)C(CCC(O)=O)NC(=O)C(NC(=O)C(CCCCN)NC(=O)C(N)CC=4C5=CC=CC=C5NC=4)CSC3)C(C)SC2)C(C)C)C(C)SC1)CC1=CC=CC=C1 WPLOVIFNBMNBPD-ATHMIXSHSA-N 0.000 claims description 3
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 3
- 235000019166 vitamin D Nutrition 0.000 claims description 3
- 239000011710 vitamin D Substances 0.000 claims description 3
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 3
- 239000011670 zinc gluconate Substances 0.000 claims description 3
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- 229960000306 zinc gluconate Drugs 0.000 claims description 3
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 3
- 229960001763 zinc sulfate Drugs 0.000 claims description 3
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
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- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 claims 2
- 229930003448 Vitamin K Natural products 0.000 claims 2
- 229910052740 iodine Inorganic materials 0.000 claims 2
- 239000011630 iodine Substances 0.000 claims 2
- 229910052748 manganese Inorganic materials 0.000 claims 2
- 239000011572 manganese Substances 0.000 claims 2
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 claims 2
- 235000019168 vitamin K Nutrition 0.000 claims 2
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- 150000003721 vitamin K derivatives Chemical class 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
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- 238000005406 washing Methods 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
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- 235000013305 food Nutrition 0.000 description 4
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- 229940046008 vitamin d Drugs 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides microcapsule type nutrition-fortified freeze-dried instant soup bases and a preparation method thereof. The fortifying nutrients are added in the soup bases in a microcapsule form so as to prepare nutrition-fortified freeze-dried dewatered instant soup bases. On the premise of not changing the original flavor, nutrition of the instant soup bases provided by the invention is fortified, release rate of nutrients is controllable, oriented release is realized, and stability and bioavailability of the nutrients are improved.
Description
Technical Field
The invention relates to a freeze-dried instant soup base with enriched nutrients and a preparation method thereof, in particular to a freeze-dried instant soup base with enriched nutrients in a microcapsule form and a preparation method thereof, belonging to the field of food processing.
Background
In the new century, people pursue convenient and fast life style more and more, and convenience food is favored by people. At present, various instant soup bases are available in the market, and the instant soup bases are ready to eat and bring convenience to the life of people. However, some of the nutrients of the soup are insufficient and incomplete because of the lack of natural nutrients of some foods and the loss of nutrients due to heating, oxidation and the like during processing and storage. Meanwhile, the dietary structure of Chinese people is mainly vegetable food, so that the human body is easy to lack vitamin A, vitamin B, vitamin D, mineral elements such as calcium, iron, zinc, selenium and the like. With the improvement of the living standard of people, the life of people basically realizes the transformation from a saturated type to a nutritional type, the public has increasingly strong requirements on nutrition and health, and only healthy food with comprehensive nutrition can meet the requirements of people.
Because the color, the fragrance, the taste and the chemical properties of the fortifier have limitations, such as unstable chemical properties, peculiar smell and the like, vitamin C is easy to be oxidized and decomposed by light, oxygen and the like, if the nutrient fortifier is directly added, the comprehensive quality of partial nutrient fortified food is easy to be satisfied by consumers, so a special adding mode is needed to be adopted for solving, and the microcapsule technology can well solve the problem. The microcapsule not only plays a role in embedding protection, but also has the functions of slow release and directional release.
Disclosure of Invention
The invention aims to provide a microcapsule nutrition-enriched freeze-dried instant soup base and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a microcapsule nutrition-enriched freeze-dried instant soup base which is characterized in that enriched nutritional ingredients are added into the soup base in a microcapsule form to prepare the freeze-dried dehydrated instant soup base.
Specifically, eggs can be prepared into micro-encapsulated emulsion containing enhanced nutrient components, and then the micro-encapsulated emulsion is beaten into egg flowers to produce freeze-dried dehydrated instant soup bases;
or making the enriched nutrient components into microcapsule, and adding into lyophilized dehydrated instant soup during soup production.
Wherein the nutrient components capable of being enhanced are classified into oil-soluble enhanced nutrient components and water-soluble enhanced nutrient components according to the solubility, or are classified into vitamins, amino acids and other nitrogen-containing compounds, minerals and the like according to the substance category.
In a preferred embodiment of the invention, the water-soluble fortified nutrient component can be dispersed into the egg liquid to prepare a microencapsulated emulsion, the water-soluble fortified nutrient component can be mixed with sodium alginate and then dispersed into the egg liquid to prepare a microencapsulated emulsion, and the oil-soluble fortified nutrient component can be firstly dispersed in egg yolk uniformly and then mixed with egg white to prepare the microencapsulated egg liquid, wherein the conditions for preparing the microencapsulated emulsion are that the stirring speed is 400-1000 r/min and the time is 10-20 min. Then egg flower is made from the micro-encapsulated enriched emulsion and used in freeze-dried soup.
In another preferred embodiment of the present invention, the nutrient-enriched ingredient can be made into microcapsules, wherein the nutrient-enriched microcapsules are prepared by using whey protein alone as a wall material, or the nutrient-enriched microcapsules are prepared by using whey protein and sodium alginate or gelatin or the like in a compound manner as a wall material, or the nutrient-enriched microcapsules are prepared by using sodium alginate-chitosan as a wall material.
The preparation method of the microcapsule for enhancing the nutrient components by taking the whey protein as the wall material comprises the steps of firstly preparing a Whey Protein Isolate (WPI) solution with the concentration of 5-10%, adjusting the pH value of the solution to 7-9, and heating the solution in a water bath at the temperature of 75-85 ℃ for 30-40 min to fully denature the solution. Adding one of lecithin, sucrose fatty ester or distilled monoglyceride as an emulsifier into the enhanced nutrient component, slowly adding the emulsifier into a WPI solution sheared by a high-speed shearing disperser, shearing at 10000rpm for 8-15 min, homogenizing by a high-pressure homogenizer at the homogenizing pressure of 100-500 bar for 5-10 min to obtain an emulsion;
and then, spray-drying the emulsion by using a spray dryer or drying by using a vacuum freeze dryer, and adding the obtained microcapsules in the preparation process of the soup base to obtain the freeze-dried instant soup base with strengthened nutrition.
Specifically, the conditions for spray drying the emulsion by using a spray dryer are as follows: the air inlet temperature is 170-190 ℃, the air outlet temperature is 85-95 ℃, and the sample injection amount is 8-12 ml/min. Or drying the emulsion for 24-48h by using a vacuum freeze dryer.
Wherein, the compound of lactalbumin and sodium alginate or gelatin and the like is used as a wall material for preparing the microcapsule for strengthening the nutrient components, 5 to 9 percent of WPI solution and 1 to 5 percent of sodium alginate solution are respectively prepared by deionized water, after the solutions are fully dissolved, adjusting the pH value of the WPI solution to 7-9, heating in a water bath at 75-85 ℃ for 30-40 min to fully denature the WPI solution, then mixing the WPI solution and the sodium alginate solution according to the volume ratio of 1: 1-9: 1, adding the fortified nutrient components into the obtained solution with the total concentration of 5% -8%, then adding 0.5-5 g of calcium carbonate into the solution, stirring to uniformly disperse the mixture, dispersing the mixed solution into an oil phase, wherein the volume ratio of the water phase to the oil phase is 1: 2-1: 7, stirring for 15-30 min at a stirring speed of 100-1100 rpm, adding 40-100 mul of glacial acetic acid, and continuously stirring for 15-20 min to obtain microcapsule particles with the particle size of 100-900 mu m. And pouring out the floating oil, washing with 0.5-3% surfactant solution to remove oil on the surface of the particles, and naturally drying or drying with a vacuum freeze dryer for 24-48h to obtain the lactalbumin-sodium alginate microcapsule. The microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
More preferably, if particles of 30 to 50 μm are to be obtained, a surfactant may be added to the oil phase, and the aqueous phase may be added to the oil phase and then stirred by a dispersing machine for 3 to 5min at a stirring speed of 6500 to 10000 rpm.
The microcapsule with the enhanced nutrient components is prepared by taking sodium alginate-chitosan as a wall material, dissolving the enhanced nutrient components in 1.5-2% sodium alginate solution, titrating the solution into a curing solution containing 0.1-0.5% of chitosan and 1-3% of calcium chloride by using a 1, 2 or 5ml syringe with the same volume, curing for 1-3 h, cleaning, and drying the obtained microcapsule for 24-48h by using a vacuum freeze dryer to obtain the sodium alginate-chitosan microcapsule particles. The microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
According to the microcapsule nutrition-enriched freeze-dried instant soup base provided by the invention, the nutritional ingredients are added into the soup base in a microcapsule form through a unique preparation method, so that the nutrition of the soup base is enhanced, the release speed can be controlled, the directional release can be realized, and the stability and the bioavailability of the nutritional ingredients are improved on the premise of not changing the original flavor of food.
Detailed description of the preferred embodiments
The invention provides a microcapsule nutrition-enriched freeze-dried instant soup base which is characterized in that enriched nutritional ingredients are added into the soup base in a microcapsule form to prepare the freeze-dried dehydrated instant soup base. The concentrations of the solutions described below are all mass percent.
Wherein the nutrient components capable of being enhanced are classified into oil-soluble enhanced nutrient components and water-soluble enhanced nutrient components according to the solubility, or are classified into vitamins, amino acids and other nitrogen-containing compounds, minerals and the like according to the substance category.
Specifically, the vitamins include vitamin A, D, E, K, C, B vitamins and the like, wherein vitamin A, D, E, K is oil-soluble, and vitamin C and B vitamins are water-soluble; the amino acid and other nitrogen-containing compounds comprise L-lysine hydrochloride, taurine, L-lysine, L-aspartate, L-lysine-L-glutamate and the like; the minerals include calcium, iron, zinc, selenium, magnesium, manganese, iodine, etc., preferably ferrous sulfate, ferrous gluconate, calcium citrate, calcium gluconate, zinc sulfate, zinc gluconate, sodium selenite, magnesium sulfate, potassium iodide, etc.
The microcapsule nutrition-enriched freeze-dried instant soup base provided by the invention can be prepared by preparing eggs into microcapsule emulsion containing enriched nutritional ingredients, and then beating egg flowers to produce the freeze-dried dehydrated instant soup base.
Firstly, the yolk and the albumen of the egg are separated, the yolk contains more than 10 percent of phospholipid and can play a role in emulsification, so the yolk is taken as an emulsification system, the oil-soluble nutrition enhancer is taken as a core material to be added into the yolk, and the mixture is stirred uniformly. The egg white is mainly composed of protein and serves as a wall material, egg yolk is dispersed in the egg white to form oil-in-water microcapsules, and the stirring speed is 400-1000 r/min and the stirring time is 10-20 min. And then preparing the egg flower by using the emulsion containing the microencapsulated nutrient enhancer, and using the egg flower in freeze-dried soup bases.
Or, the water-soluble nutrient-enriched components can be directly added into the egg liquid and stirred uniformly at the stirring speed of 400-1000 r/min for 10-20 min, and then the egg is beaten. The egg flower is used in lyophilized soup.
Or adding water-soluble enhanced nutrient components into 1.5-3% of sodium alginate solution by mass percent, then adding 1-5 ml of sodium alginate solution into 40ml of egg liquid, stirring uniformly at the stirring speed of 400-1000 r/min for 10-20 min, and beating the egg. The egg flower is used in lyophilized soup.
The microcapsule nutrition-enriched freeze-dried instant soup base provided by the invention can also be prepared by preparing the enriched nutrition components into microcapsules, and then adding the microcapsules in the production process of the soup base to produce the freeze-dried dehydrated instant soup base.
Independently using whey protein as a wall material to prepare microcapsules by a spray drying method: preparing a Whey Protein Isolate (WPI) solution with the concentration of 5-10%, adjusting the pH value of the WPI solution to 7-9, and heating in a water bath at the temperature of 75-85 ℃ for 30-40 min to fully denature the WPI solution. Adding an emulsifier into an enhanced nutrient component (such as vitamin A), wherein the emulsifier is selected from one of lecithin, sucrose fatty ester or distilled monoglyceride, slowly adding the emulsifier into a WPI solution sheared by a high-speed shearing disperser, shearing at 10000rpm for 8-15 min, homogenizing by a high-pressure homogenizer at the homogenizing pressure of 100-500 bar for 5-10 min, and spray-drying the obtained emulsion by a spray dryer at the inlet air temperature of 170-190 ℃, the outlet air temperature of 85-95 ℃ and the sample injection amount of 8-12 ml/min. The microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
Or, independently using the whey protein as a wall material to prepare the microcapsule by a freeze drying method: the emulsion is prepared as above, and the obtained emulsion is dried for 24-48h by a vacuum freeze dryer. The microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
Or the compound of the whey protein and the sodium alginate or the gelatin and the like is used as a wall material to prepare the microcapsule, and the mechanism of the formation of the wall material of the microcapsule is as follows: calcium ions are used to trigger sodium alginate to form gel. Specifically, 5% -9% of WPI solution and 1% -5% of sodium alginate solution are respectively prepared by deionized water, after the WPI solution and the sodium alginate solution are fully dissolved, the pH value of the WPI solution is adjusted to 7-9, the WPI solution and the sodium alginate solution are heated in a water bath at 75-85 ℃ for 30-40 min to be fully denatured, then the WPI solution and the sodium alginate solution are mixed according to the volume ratio of 1: 1-9: 1, the total concentration of the obtained solution is 5% -8%, enhanced nutrient components (such as amino acids) are added, 0.5-5 g of calcium carbonate is added into the solution, the solution is stirred to be uniformly dispersed, the mixed solution is dispersed into an oil phase, the volume ratio of the water phase to the oil phase is 1: 2-1: 7, the solution is stirred for 15-30 min at the stirring speed of 100-1100 rpm, 40-100 mul of glacial acetic acid (the glacial acetic acid releases calcium ions in the calcium carbonate, the calcium ions initiate, the particle size range is 100 to 900 μm. And pouring out the floating oil, washing with 0.5-3% surfactant solution to remove oil on the surface of the particles, and naturally drying or drying with a vacuum freeze dryer for 24-48h to obtain the lactalbumin-sodium alginate microcapsule. The microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
If particles with a particle size of 30-50 μm are to be obtained, a surfactant may be added to the oil phase, and the aqueous phase may be added to the oil phase and then stirred by a dispersing machine for 3-5 min at a stirring speed of 6500-10000 rpm.
The oil phase in the invention is selected from edible oil such as soybean oil, peanut oil, tea seed oil or olive oil.
The surfactant in the invention is tween series or span series, such as tween 80, span 80 and the like.
Or, the microcapsule for enhancing nutrient components is prepared by utilizing sodium alginate-chitosan, and the mechanism of the formation of the wall material of the microcapsule is as follows: the sodium alginate reacts with the calcium chloride to form a water insoluble sodium alginate, thus forming the wall material of the microcapsule. The chitosan is also a wall material component, plays a role in strengthening the wall material of the microcapsule and also has certain antibacterial performance. Specifically, the nutrient components (such as vitamin B) are enriched2) Dissolving the core material in 1.5-2% sodium alginate solution, titrating the solution into a curing solution containing 0.1-0.5% chitosan and 1-3% calcium chloride by using a 1ml or 2ml or 5ml isovolumetric injector, curing for 1-3 h, cleaning, and drying the obtained microcapsule by using a vacuum freeze dryer for 24-48h to obtain the sodium alginate-chitosan microcapsule particles. The microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
The present invention is further illustrated, but is not limited, by the following examples:
example 1
Separating egg yolk and egg white of egg, adding 10mg vitamin E into 1kg egg yolk, stirring, dispersing into separated egg white, stirring at 400r/min for 15min to form emulsion containing microencapsulated vitamin E, and beating egg flower. The application of the frangipani in the freeze-dried instant soup base can obtain the freeze-dried instant soup base with enhanced nutrition.
Example 2
Adding 1ml of 0.5% vitamin C and 1.5% sodium alginate solution into 40ml egg liquid, stirring at 400r/min for 15min, and beating egg flower. The application of the frangipani in the freeze-dried instant soup base can obtain the freeze-dried instant soup base with enhanced nutrition.
Example 3
Deionized water is used for preparing 8 percent WPI solution, magnetic stirring is carried out for 2 hours at room temperature, and the solution is kept stand overnight to be completely dissolved. Adjusting pH to 8.0 with 1mol/L NaOH, heating in 80 deg.C water bath for 30min for denaturation, adding lecithin as emulsifier into vitamin A, stirring to obtain 2.5% lecithin, slowly adding 10mg vitamin A into 100ml WPI solution highly sheared by high speed shearing disperser, and shearing at 10000rpm for 8 min. Homogenizing with a high pressure homogenizer to form O/W emulsion with homogenizing parameter of 100bar and 9 min. And (3) carrying out spray drying on the emulsion to obtain microcapsule powder, wherein in the spray drying process, the air inlet temperature is 180 ℃, the air outlet temperature is 90 ℃, and the sample injection amount is 10 ml/min. The microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
Example 4
And (3) preparing a 5% WPI solution by using deionized water, magnetically stirring for 2 hours at room temperature, and standing overnight to completely dissolve the WPI solution. Adjusting pH to 8.0 with 1mol/L NaOH, heating in 80 deg.C water bath for 30min for denaturation, adding lecithin as emulsifier into vitamin A, stirring to obtain 2.5% lecithin, slowly adding 10mg vitamin A into 100ml WPI solution highly sheared by high speed shearing disperser, and shearing at 10000rpm for 8 min. Homogenizing with a high pressure homogenizer to form O/W emulsion with homogenizing parameter of 100bar and 9 min. Freeze drying the emulsion for 24h to obtain microcapsule powder. The microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
Example 5
Respectively preparing 5% sodium alginate solution and 5% WPI solution with deionized water, dissolving completely, adjusting pH of WPI solution to 8.0, and heating in 80 deg.C water bath for 40min for denaturation. Mixing the sodium alginate solution and the WPI solution according to the volume of 1: 9. Taking 20ml of the mixed solution, adding 0.05mg of L-lysine hydrochloride, stirring uniformly, adding 0.5g of calcium carbonate, and stirring to uniformly disperse. Dispersing the mixed solution into soybean oil, wherein the ratio of the water phase to the oil phase is about 1: 3, stirring for 30min at a stirring speed of 100-1100 rpm, then dropwise adding 40 mul of glacial acetic acid, and continuously stirring for 15min to obtain microcapsule particles with the particle size of 100-900 mu m. Washing off oil on the surface of the microcapsule by using 3 percent of span 80, and drying for 24-48h by using a vacuum freeze dryer to obtain the sodium alginate-lactalbumin microcapsule particles. The microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
Example 6
Respectively preparing 2% sodium alginate solution and 8% WPI solution with deionized water, dissolving completely, adjusting pH of WPI solution to 8.0, and heating in 80 deg.C water bath for 30min for denaturation. And mixing the sodium alginate solution and the WPI solution in equal volumes. And (3) taking 20ml of the mixed solution, adding 0.05mg of taurine, uniformly stirring, adding 5g of calcium carbonate, and uniformly dispersing by stirring. Dispersing the mixed solution into soybean oil, adding span 80 into the soybean oil as a surfactant, wherein the ratio of the water phase to the oil phase is about 1: 5, adding the water phase into the oil phase, and stirring for 3-5 min by using an Ultra-Turrax T25 dispersion machine at the stirring speed of 6500-10000 rpm. Then, 100 mul of glacial acetic acid is dripped, and the mixture is continuously stirred for 20min to obtain microcapsule particles with the particle size of 30-50 mu m. Washing off oil on the surface of the microcapsule by using 1% of Tween 80, and naturally drying to obtain the lactalbumin-sodium alginate microcapsule particles. The microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
Example 7
Deionized water to prepare the product containing 0.5% of vitamin B2And 2% sodium alginate solution, dropping the solution into the solidified solution containing 0.2% chitosan and 3% calcium chloride with 1ml syringe needle to form gel beads with uniform particles, and controlling the dropping speed to obtain particles with different sizes. And (3) after titration, curing in the curing liquid for 1h, washing the obtained gel beads for 3 times by using tap water, and drying in a vacuum freeze dryer for 48h to obtain the sodium alginate-chitosan microcapsule particles. The obtained microcapsule soup blendThe freeze-dried instant soup blend with strengthened nutrition is obtained by adding the ingredients in the preparation process.
Claims (11)
1. The microcapsule nutrition-enriched freeze-dried instant soup base is characterized in that eggs are prepared into microcapsule emulsion containing enriched nutrient components, and then are beaten into egg flowers to produce freeze-dried dehydrated instant soup bases; wherein,
the method for preparing the microcapsule nutrition-enriched freeze-dried instant soup base comprises the steps of independently dispersing water-soluble enriched nutrient components into egg liquid to prepare microcapsule emulsion, or mixing the water-soluble enriched nutrient components with sodium alginate and then dispersing the mixture into the egg liquid to prepare microcapsule emulsion, or firstly uniformly dispersing oil-soluble enriched nutrient components into egg yolk and then mixing the egg yolk with egg white to prepare microcapsule egg liquid; the preparation conditions of the microencapsulated emulsion are that the stirring speed is 400-1000 r/min and the time is 10-20 min; then egg flower is made from the micro-encapsulated enriched emulsion and used in freeze-dried soup.
2. The microencapsulated nutrient-fortified freeze-dried instant soup base according to claim 1, wherein the fortified nutritional ingredient is selected from an oil-soluble fortified nutritional ingredient or a water-soluble fortified nutritional ingredient.
3. The microencapsulated nutrient-fortified freeze-dried instant soup base according to claim 1, wherein the fortified nutritional ingredients are selected from vitamins, amino acids and other nitrogen-containing compounds or minerals; the amino acid and other nitrogen-containing compounds comprise L-lysine hydrochloride, taurine, L-lysine, L-aspartate or L-lysine-L-glutamate; the minerals include calcium, iron, zinc, selenium, magnesium, manganese or iodine.
4. The microencapsulated nutrient-fortified freeze-dried instant soup base according to claim 3, characterized in that the mineral is ferrous sulfate, ferrous gluconate, calcium citrate, calcium gluconate, zinc sulfate, zinc gluconate, sodium selenite, magnesium sulfate, or potassium iodide.
5. The microencapsulated nutrient-fortified freeze-dried instant soup base according to claim 3, wherein the vitamins comprise vitamin A, D, E, K, C and B vitamins.
6. A method for preparing the microencapsulated nutrient-fortified freeze-dried instant soup base according to claim 1, which comprises the steps of dispersing a water-soluble nutrient-fortifying ingredient into egg liquid alone to prepare a microencapsulated emulsion, or mixing the water-soluble nutrient-fortifying ingredient with sodium alginate and then dispersing the mixture into the egg liquid to prepare a microencapsulated emulsion, or first uniformly dispersing an oil-soluble nutrient-fortifying ingredient into egg yolk and then mixing the egg yolk with the oil-soluble nutrient-fortifying ingredient to prepare the microencapsulated egg liquid; the preparation conditions of the microencapsulated emulsion are that the stirring speed is 400-1000 r/min and the time is 10-20 min; then egg flower is made from the micro-encapsulated enriched emulsion and used in freeze-dried soup.
7. A method for preparing microcapsule nutrition-enriched freeze-dried instant soup material from microcapsule emulsion containing enriched nutrient components prepared from lactalbumin is to compound lactalbumin and sodium alginate or gelatin as wall material to prepare microcapsules of enriched nutrient components,
wherein the enriched nutrient component is selected from vitamins, amino acids and other nitrogen-containing compounds or minerals; the amino acid and other nitrogen-containing compounds comprise L-lysine hydrochloride, taurine, L-lysine, L-aspartate or L-lysine-L-glutamate; the minerals comprise calcium, iron, zinc, selenium, magnesium, manganese or iodine;
the preparation method comprises the following specific steps:
respectively preparing 5-9% whey protein isolate solution and 1-5% sodium alginate solution by using deionized water, fully dissolving, adjusting the pH value of the whey protein isolate solution to 7-9, heating in a water bath at 75-85 ℃ for 30-40 min to fully denature, then mixing the whey protein isolate solution and the sodium alginate solution according to the volume ratio of 1: 1-9: 1 to obtain a solution with the total concentration of 5-8%, adding a nutrient-enriched component, adding 0.5-5 g of calcium carbonate into the solution, and stirring to uniformly disperse the calcium carbonate; adding a surfactant into an oil phase, dispersing the water-phase mixed solution into the oil phase with a water-oil phase volume ratio of 1: 2-1: 7, stirring for 3-5 min by using a dispersion machine at a stirring speed of 6500-10000 rpm, adding 40-100 mu l of glacial acetic acid, and continuously stirring for 15-20 min to obtain particles with a particle size of 30-50 mu m; pouring out the floating oil on the surface, cleaning the floating oil by using 0.5 to 3 percent of surfactant solution to remove the oil on the surface of the particles, and naturally drying the floating oil or drying the floating oil for 24 to 48 hours by using a vacuum freeze dryer to obtain the lactalbumin-sodium alginate microcapsule; the microcapsule is added in the preparation process of the soup base to obtain the freeze-dried instant soup base with enhanced nutrition.
8. The preparation method of the microencapsulated nutrient-fortified freeze-dried instant soup base according to claim 7, wherein the minerals are ferrous sulfate, ferrous gluconate, calcium citrate, calcium gluconate, zinc sulfate, zinc gluconate, sodium selenite, magnesium sulfate, or potassium iodide.
9. The method of preparing a microencapsulated nutrient-fortified freeze-dried instant soup base according to claim 7, wherein the vitamins include vitamin A, D, E, K, C and B vitamins.
10. The method of preparing a microencapsulated nutrient-fortified freeze-dried instant soup base according to claim 7, wherein the oil phase is selected from soybean oil, peanut oil, tea seed oil or olive oil.
11. The method of preparing a microencapsulated nutrient-fortified freeze-dried instant soup base according to claim 7, wherein the surfactant is selected from the tween series or the span series.
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