CN103053910B - 一种ω-3脂肪酸食品添加剂的生产方法 - Google Patents
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Abstract
本发明提供了一种ω-3脂肪酸食品添加剂的生产方法，是将胡麻油，葫芦巴胶，大豆卵磷脂，维生素E，麦芽糊精的混合液超声处理后，喷雾干燥得到ω-3脂肪酸食品添加剂固体粉末。本发明添加剂消除了胡麻油的不良气味，显著提高了油脂的包埋率，产品为均匀固态颗粒粉末，流动性和抗氧化性得到了改善。
Description
技术领域
本发明涉及一种食品添加剂的生产方法，特别是涉及一种富含ω-3脂肪酸的食品添加剂的生产方法。
背景技术
ω-3脂肪酸是近些年来营养学研究中最热的一个话题。ω-3是一种人体不能自行合成但又必需的脂肪酸，在人体中有着不可替代的重要生理功能。人体所需的ω-3中，78%来源于鱼油，13%来源于一些植物。已知富含ω-3的植物包括胡麻和紫苏，其胡麻油和紫苏油中的ω-3含量在45-60%左右。
亚麻籽油又称胡麻油，富含ω-3脂肪酸，其ALA含量可高达57%，我国北方地区有种植食用习惯。
200710063829.6公开了一种亚麻油微胶囊粉末，该微胶囊粉末以辛烯基琥珀酸淀粉钠做包埋材料，优点是简化了处方，缺点是原材料价格昂贵，大幅度提高了生产成本。同时该微胶囊粉末采用机械乳化，乳滴直径较大，不能达到理想的乳化效果。
01112968.9提供的α-亚麻酸微胶囊的制造方法采用高浓度二氧化碳超临界提取α-亚麻酸，以阿拉伯胶壁材料和变性淀粉为填充料。缺点是超临界提取设备昂贵，生产成本过高，普通机械乳化乳滴直径大，不能达到理想乳化效果。
发明内容
本发明的目的是提供一种ω-3脂肪酸食品添加剂的生产方法，以显著提高ω-3脂肪酸食品添加剂的乳化质量和乳化液体的稳定性。
本发明ω-3脂肪酸食品添加剂的具体生产方法是将15%-80%胡麻油，1%-2%葫芦巴胶，1.5%-3%大豆卵磷脂，0.5%-1%维生素E，15%-80%麦芽糊精加入水中，搅拌15-30min后，再以28-30KHz、功率1000-1200W的超声波处理15-30min，喷雾干燥得到ω-3脂肪酸食品添加剂固体粉末。
其中，所述喷雾干燥的进口温度120℃-200℃，出口温度60℃-80℃。
本发明应用超声波乳化技术，将胡麻油爆裂乳化成平均粒径100nm以下的超微乳滴，乳化质量好，进一步降低了乳滴的表面张力，在有卵磷脂参与的作用下使用葫芦巴胶为壁材，增加了包裹芯材的亲和力，产品包埋率达到80%以上，产品颗粒流动性好。
本发明添加剂消除了胡麻油的不良气味，显著提高了油脂的包埋率，产品为均匀固态颗粒粉末，流动性和抗氧化性得到了改善。
具体实施方式
实施例1
取6Kg胡麻油，0.2Kg葫芦巴胶，0.2Kg大豆卵磷脂，0.1Kg维生素E，3.5Kg麦芽糊精，加入到10Kg水中，搅拌15min，使用JP600G超声波乳化机，以28KHz、功率1200W超声处理15min得到乳化液。使用DelsaNano纳米粒度分析仪测定乳化液的乳滴粒径为0.2-2μm。
控制喷雾干燥机进口温度150℃，出口温度80℃，将乳化液送入喷雾干燥机中干燥，过30目筛，得到ω-3脂肪酸食品添加剂固体粉末成品。
实施例2
取5Kg胡麻油，0.1Kg葫芦巴胶，0.3Kg大豆卵磷脂，0.1Kg维生素E，4.5Kg麦芽糊精，加入到10Kg水中，搅拌30min，使用JP600G超声波乳化机，以30KHz、功率1000W超声处理30min得到乳化液。控制喷雾干燥机进口温度180℃，出口温度80℃，将乳化液送入喷雾干燥机中干燥，过30目筛，得到ω-3脂肪酸食品添加剂固体粉末成品。
实施例3
取3Kg胡麻油，0.3Kg葫芦巴胶，0.15Kg大豆卵磷脂，0.05Kg维生素E，6.5Kg麦芽糊精，加入到10Kg水中，搅拌20min，使用JP600G超声波乳化机，以30KHz、功率1200W超声处理20min得到乳化液。控制喷雾干燥机进口温度120℃，出口温度60℃，将乳化液送入喷雾干燥机中干燥，过30目筛，得到ω-3脂肪酸食品添加剂固体粉末成品。
Claims (2)
1.一种ω-3脂肪酸食品添加剂的生产方法，其特征是将15%-80%胡麻油，1%-2%葫芦巴胶，1.5%-3%大豆卵磷脂，0.5%-1%维生素E，15%-80%麦芽糊精加入水中，搅拌15-30min后，再以28-30KHz、功率1000-1200W的超声波处理15-30min，喷雾干燥得到ω-3脂肪酸食品添加剂固体粉末。
2.根据权利要求1所述的ω-3脂肪酸食品添加剂的生产方法，其特征是所述喷雾干燥的进口温度120℃-200℃，出口温度60℃-80℃。
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