CN103657547A - Method for preparing microcapsule cream by using vacuum freeze-drying method - Google Patents
Method for preparing microcapsule cream by using vacuum freeze-drying method Download PDFInfo
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- CN103657547A CN103657547A CN201310672288.2A CN201310672288A CN103657547A CN 103657547 A CN103657547 A CN 103657547A CN 201310672288 A CN201310672288 A CN 201310672288A CN 103657547 A CN103657547 A CN 103657547A
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- butterfat
- microcapsules
- cream
- vacuum freeze
- drying
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000009777 vacuum freeze-drying Methods 0.000 title claims abstract description 12
- 239000006071 cream Substances 0.000 title abstract description 11
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 239000008367 deionised water Substances 0.000 claims abstract description 11
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000006185 dispersion Substances 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 17
- 238000007710 freezing Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 102000007544 Whey Proteins Human genes 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 2
- 235000019219 chocolate Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000015243 ice cream Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000020124 milk-based beverage Nutrition 0.000 abstract description 2
- 235000021119 whey protein Nutrition 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract 3
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000013410 fast food Nutrition 0.000 abstract 1
- 239000003607 modifier Substances 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 102000004407 Lactalbumin Human genes 0.000 description 3
- 108090000942 Lactalbumin Proteins 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a method for preparing a microcapsule cream by using a vacuum freeze-drying method. The method comprises the following steps: adding concentrated whey protein, monoglyceride and cream to deionized water; carrying out high-speed dispersion, homogenizing and pre-freezing, wherein the pre-freezing time is 6-10 hours; and drying by a vacuum freezing dryer for 10-14 hours, so as to obtain microcapsule cream powder of which the cream embedding rate is over 95%. The prepared microcapsule cream product is high in embedding rate, uniform in color and luster, high in mobility, good in solubility, pure in fragrance and long in shelf life. The microcapsule cream product obtained by the method can be applied to food as a nutritious supplementary agent and a texture modifier. The product can be applied to a plurality of foods such as milk beverage, ice cream, cooked wheaten foods, reconstituted foods, quick-frozen foods, fast foods, candies, chocolate, bakery products and the like.
Description
Technical field
The fabricating technology field that the invention belongs to nutraceutical additive, is specifically related to the process that vacuum freeze-drying method is prepared microcapsules butterfat.
Background technology
Butterfat (Milkfat) is one of newborn main component, and the aliphatic acid kind that it contains is many, is of high nutritive value, and has specific fragrance and soft and moist quality.But butter oil is not soluble, fusing point is low, volatile, and butter oil is subject to the effect such as oxygen, light, heat, heavy metal and fat oxidation occurs, and limited the application of butterfat in food.Lactalbumin in milk (Whey protein) is high-quality full price albumen, and essential amino acid forms rationally, is of high nutritive value, easy digested absorption.And there is good associativity and good filming performance, use separately or mix use with carbohydrate, can preferably lipid material, aromatic substance and aroma compound be made to microcapsules.The lactalbumin of take is prepared full milk composition microcapsules as main wall material, butter oil as core, to expanding application and the scope tool significance of milk constituents.
Butterfat microencapsulation is that butterfat is wrapped in the coccoid tiny capsules of sealing of 5～200 μ m, can not only prevent the oxidation of butterfat and the volatilization of flavor substance, and it is Powdered that butterfat is become, and is more convenient to store, transportation and using.The U.S. is the country that carries out the earliest the research of butterfat Micro-Encapsulation Technique, and its main technique is spray drying process.Microcapsules butterfat poor fluidity, shelf life prepared by spray drying process are short, because experiencing pyroprocess, cause volatile materials in butterfat and wall material and loss and the destruction of temperature-sensitive flavor substance.
Summary of the invention
In order to improve butterfat nutritional labeling and its local flavor in microcapsules butterfat, and improve shelf life, the invention provides a kind of method that vacuum freeze-drying method is prepared microcapsules butterfat.The present invention adds WPC, monoglyceride, butterfat in deionized water, carries out high speed dispersion, homogeneous, pre-freeze, pre-freeze time 6h～10h; At vacuum freeze drier, be dried, drying time, 10h～14h, obtained pulverous microcapsules butterfat, and the butterfat embedding rate of described microcapsules butterfat is more than 95%.
The concrete preparation manipulation step that vacuum freeze-drying method is prepared microcapsules butterfat is as follows:
In 500g deionized water, add WPC, 8.0g～16.0g monoglyceride, 110g～160g butterfat that 100g～220g protein content is 80%; Under temperature 60 C, rotating speed 12000r/min condition, in high speed disperser, disperse 1min; Under normal temperature, pressure 40MPa condition, twice of homogeneous; Under ℃ condition of temperature-20, pre-freeze 6h～10h;
In vacuum freeze drier, be dried, the dry vacuum 1.81mbar of trunk, drying time, 10h～14h, obtained pulverous microcapsules butterfat, and the butterfat embedding rate of described microcapsules butterfat is more than 95%.
Useful technique effect of the present invention embodies in the following areas:
1. in the present invention, butterfat microencapsulation embedding rate can reach more than 95%, and the microcapsules cream product embedding rate of acquisition is high, color and luster is even, mobility is high, instant capacity is good, fragrance is pure, shelf life reaches 160 days;
2. in process of the present invention, dewater, outside monoglyceride, do not add other materials, make microcapsules cream product have good edible safety, technique has the better feature of environmental protection.Monoglyceride is a kind of oil-soluble non-ionic surface active agent, as emulsifying agent, dispersant, emulsion stabilizer and thickener, is widely used in food.Can improve fat dispersed, make fatty particle fine evenly; And can promote fat and the interaction of protein; Can improve instant capacity, prevent precipitation, caking knot grain, improve product quality, Shelf-life, raising food instant capacity;
3. the microencapsulation cream product that the present invention obtains possesses butterfat and lactalbumin double nutrition is worth, and the food additives that can be used as a kind of health care, nutrition, green are applied in food.This product adds in wheaten food dry powder (2%～8%), can strengthen wheaten food chewiness, improve local flavor and the gloss of wheaten food; Add solid reconstituted food as in coffeemate, oatmeal, soymilk, sesame cream (10%～50%) and milk beverage (2%～6%), nutritive value and the heat after can making product reconstitute with milk texture, raising product, correct the poor taste in beverage, product is become, and sweet-smelling is good to eat more; Add quick-frozen food and instant food as quick-freezing boiled dumplings (2%～10%), sausage (3%～8%), convenient soup blend (15%～30%), can make food more fresh and tender good to eat, strengthen local flavor and the mouthfeel of soup stock.This product also can be used for ice cream (8%～16%), candy (1%～10%), chocolate (12%～30%), in the numerous food such as whole milk powder (>=26%), bakery product (10%～12%), also can in medicine, cosmetics and chemical industry, apply;
4. the technology of the present invention has been set up first and take WPC as wall material, utilize the method for vacuum freeze drying to prepare the technology of microencapsulation butterfat, vacuum freeze drying is a kind of technology that material is dehydrated under low temperature, low pressure, compare with drying process with atomizing technology, vacuum freeze drying can retain nutritional labeling and the active material of the material that is dried fully, keep the original natural colored of material, local flavor and form, simultaneously, after dry, product is not perishable, the advantages such as energy long term storage, easy rehydration reduction.
The specific embodiment
Below in conjunction with embodiment, the present invention is described further.
Embodiment 1:
It is as follows that vacuum freeze-drying method is prepared the concrete operation step of microcapsules butterfat:
(1), in 500g deionized water, adding 220g protein content is 80% WPC, 12.7g monoglyceride, 160g butterfat; Under temperature 60 C, rotating speed 12000r/min condition, in high speed disperser, disperse 1min; Under normal temperature, pressure 40MPa condition, twice of homogeneous; Under ℃ condition of temperature-20, pre-freeze 8h;
(2) in vacuum freeze drier, be dried, the dry vacuum 1.81mbar of trunk, drying time, 11h, obtained pulverous microcapsules butterfat, the butterfat embedding rate 98.73% of described microcapsules butterfat.
Embodiment 2:
(1), in 500g deionized water, adding 190g protein content is 80% WPC, 16.0g monoglyceride, 230g butterfat; Under temperature 60 C, rotating speed 12000r/min condition, in high speed disperser, disperse 1min; Under normal temperature, pressure 40MPa condition, twice of homogeneous; Under ℃ condition of temperature-20, pre-freeze 8h;
(2) in vacuum freeze drier, be dried, the dry vacuum 1.81mbar of trunk, drying time, 11h, obtained pulverous microcapsules butterfat, the butterfat embedding rate 96.89% of described microcapsules butterfat.
Embodiment 3:
(1), in 500g deionized water, adding 100g protein content is 80% WPC, 13.0g monoglyceride, 150g butterfat; Under temperature 60 C, rotating speed 12000r/min condition, in high speed disperser, disperse 1min; Under normal temperature, pressure 40MPa condition, twice of homogeneous; Under ℃ condition of temperature-20, pre-freeze 6h;
(2) in vacuum freeze drier, be dried, the dry vacuum 1.81mbar of trunk, drying time, 10h, obtained pulverous microcapsules butterfat, the butterfat embedding rate 96.53% of described microcapsules butterfat.
Embodiment 4:
(1), in 500g deionized water, adding 210g protein content is 80% WPC, 10.0g monoglyceride, 160g butterfat; Under temperature 60 C, rotating speed 12000r/min condition, in high speed disperser, disperse 1min; Under normal temperature, pressure 40MPa condition, twice of homogeneous; Under ℃ condition of temperature-20, pre-freeze 7h;
(2) in vacuum freeze drier, be dried, the dry vacuum 1.81mbar of trunk, drying time, 12h, obtained pulverous microcapsules butterfat, the butterfat embedding rate 96.22% of described microcapsules butterfat.
Embodiment 5:
(1), in 500g deionized water, adding 110g protein content is 80% WPC, 8.33g monoglyceride, 110g butterfat; Under temperature 60 C, rotating speed 12000r/min condition, in high speed disperser, disperse 1min; Under normal temperature, pressure 40MPa condition, twice of homogeneous; Under ℃ condition of temperature-20, pre-freeze 9h;
(2) in vacuum freeze drier, be dried, the dry vacuum 1.81mbar of trunk, drying time, 13h, obtained pulverous microcapsules butterfat, the butterfat embedding rate 96.01% of described microcapsules butterfat.
Embodiment 6:
(1), in 500g deionized water, adding 128g protein content is 80% WPC, 8.33g monoglyceride, 155g butterfat; Under temperature 60 C, rotating speed 12000r/min condition, in high speed disperser, disperse 1min; Under normal temperature, pressure 40MPa condition, twice of homogeneous; Under ℃ condition of temperature-20, pre-freeze 10h;
(2) in vacuum freeze drier, be dried, the dry vacuum 1.81mbar of trunk, drying time, 14h, obtained pulverous microcapsules butterfat, the butterfat embedding rate 95.27% of described microcapsules butterfat.
Claims (2)
1. vacuum freeze-drying method is prepared the method for microcapsules butterfat, it is characterized in that: in deionized water, add WPC, monoglyceride, butterfat, carry out high speed dispersion, homogeneous, pre-freeze, pre-freeze time 6h～10h; At vacuum freeze drier, be dried, drying time, 10h～14h, obtained pulverous microcapsules butterfat, and the butterfat embedding rate of described microcapsules butterfat is more than 95%.
2. vacuum freeze-drying method according to claim 1 is prepared the method for microcapsules butterfat, it is characterized in that concrete preparation manipulation step is as follows:
In 500g deionized water, add WPC, 8.0g～16.0g monoglyceride, 110g～160g butterfat that 100g～220g protein content is 80%; Under temperature 60 C, rotating speed 12000r/min condition, in high speed disperser, disperse 1min; Under normal temperature, pressure 40MPa condition, twice of homogeneous; Under ℃ condition of temperature-20, pre-freeze 6h～10h; In vacuum freeze drier, be dried, the dry vacuum 1.81mbar of trunk, drying time, 10h～14h, obtained pulverous microcapsules butterfat, and the butterfat embedding rate of described microcapsules butterfat is more than 95%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310672288.2A CN103657547B (en) | 2013-12-12 | 2013-12-12 | Method for preparing microcapsule cream by using vacuum freeze-drying method |
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| CN201310672288.2A CN103657547B (en) | 2013-12-12 | 2013-12-12 | Method for preparing microcapsule cream by using vacuum freeze-drying method |
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| CN103657547A true CN103657547A (en) | 2014-03-26 |
| CN103657547B CN103657547B (en) | 2015-07-01 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053947A (en) * | 2015-08-06 | 2015-11-18 | 安徽农业大学 | Preparation method of whey protein-sweet orange oil clathrate |
| CN108740068A (en) * | 2018-06-14 | 2018-11-06 | 宁夏亿美生物科技有限公司 | A kind of microcapsule-type cream powder and preparation method thereof |
-
2013
- 2013-12-12 CN CN201310672288.2A patent/CN103657547B/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053947A (en) * | 2015-08-06 | 2015-11-18 | 安徽农业大学 | Preparation method of whey protein-sweet orange oil clathrate |
| CN108740068A (en) * | 2018-06-14 | 2018-11-06 | 宁夏亿美生物科技有限公司 | A kind of microcapsule-type cream powder and preparation method thereof |
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| Publication number | Publication date |
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| CN103657547B (en) | 2015-07-01 |
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