CN104305056A - Microencapsulated kiwi fruit ultramicropowder and preparation method thereof - Google Patents
Microencapsulated kiwi fruit ultramicropowder and preparation method thereof Download PDFInfo
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- CN104305056A CN104305056A CN201410633182.6A CN201410633182A CN104305056A CN 104305056 A CN104305056 A CN 104305056A CN 201410633182 A CN201410633182 A CN 201410633182A CN 104305056 A CN104305056 A CN 104305056A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
The invention relates to microencapsulated kiwi fruit ultramicropowder and a preparation method thereof. According to the method, kiwi fruit subjected to peel and seed removal is microencapsulated and superfinely grinded; microencapsulating and superfine grinding processes are fused into a preparation process; in the same processing process, the kiwi fruit can be microencapsulated, superfinely grinded and powdered (juice). The microencapsulated kiwi fruit ultramicropowder is uniform and stable in color, basically keeps the original flavor, is low in nutrition loss, long in storage time, convenient to transport and use, good in dispersity and easy to digest and absorb, can be widely used as various food ingredients, functional food ingredients, special nutritional food and the like, and is especially suitable for making foods for olds, foods for children, beauty foods, nutritional healthcare foods, baked foods and the like.
Description
Technical field
The present invention relates to a kind of capsule raw material, particularly a kind of Kiwi berry microencapsulation Ultramicro-powder and preparation method.
Background technology
Kiwifruit fruit juice is many, and meat is soft, unique flavor, rich in nutrition content, but not shelf-stable, be unfavorable for transport, be vulnerable to the impact of the extraneous factors such as light, heat, oxygen, pH value in process, the nutritional labeling of loss Kiwi berry.Therefore, how effectively to preserve the nutritional labeling of Kiwi berry, and improve its storage property, be Kiwi berry processing industry technical barrier in the urgent need to address always.
Rao Fuxiang, Sun Rongjun, Gao Yousheng etc. (production technology of fruit vegetable micropowder tablet, food and machinery [j], the 22nd volume the 5th phase: in September, 80,2006) describe a kind of preparation method of fruits and vegetables micro mist.Its technical process is " fresh fruit of vegetables → pretreatment → making beating (protecting look) → wet method micro mist ", in wet method micro mist link, " selects high shear cutter to carry out ultramicro grinding to 80 order (175 μm, aperture) left and right." defect of this technology: do not have microencapsulation in this preparation method, the particle diameter of the micro mist of preparation does not reach the requirement of Ultramicro-powder to particle diameter yet, and in preparation process the nutritional labeling of easy loss Kiwi berry.
Application number is the patent application of 200910305773, discloses a kind of Kiwi fruit juice powdered milk and preparation method thereof.The method adopts micro-embedded technology to be undertaken micro-embedded by concentrated kiwi-fruit juice modified food starch, and modified food starch forms external capsule parcel Kiwi berry inspissated juice, forms the granule of encapsulated structure.The preparation method of this patent application has following steps: (1) Kiwi berry pulp squeezes into juice, and Vacuum Concentration obtains Kiwi berry inspissated juice; (2) fluidizer is passed through, with converted starch, Kiwi berry inspissated juice is embedded, obtain embedding type kiwi fruit powder, in embedding type Kiwi berry particle, the part by weight of converted starch and Kiwi berry inspissated juice is 15-25:1, and the diameter of described embedding type kiwi fruit powder particle is 0.15 ~ 0.7mm (150 ~ 700 μm).The defect of this technology: (1) is only fruit juice for the core of microcapsules, pulp fraction fails to obtain microencapsulation, causes the utilization rate of raw material low; (2) need before carrying out microencapsulation to fruit juice, through concentrated, easily to cause the loss of the flavor substance (as some fragrance components etc.) of sensitiveness nutritional labeling (as vitamin C etc.) and some low volatilities.(3) its embed after the diameter of kiwi fruit powder particle be 0.15 ~ 0.7mm (150 ~ 700 μm), do not reach the requirement of Ultramicro-powder (particle diameter is generally less than 100 μm).
Summary of the invention
The object of this invention is to provide a kind of Kiwi berry microencapsulation Ultramicro-powder and preparation method, described Kiwi berry microencapsulation Ultramicro-powder, Kiwi fresh fruit and cyclodextrin and emulsifying agent is adopted to be obtained by the method for the invention, it has uniform color and stablizes, the former fruit local flavor of basic maintenance, nutrient component damages is few, storage tolerance, be convenient to transport, easy to use, good dispersion, the advantage of absorption easy to digest, varieties of food items batching can be widely used as, the various aspects such as functional food ingredient and special dietary meals, be particularly suitable for making old people food, infant foods, beauty food, nutritional health food and bakery etc.
Technical scheme of the present invention is as described below:
In Kiwi berry microencapsulation Ultramicro-powder, the percentage by weight of each component is: Kiwi berry 40% ~ 55%, cyclodextrin 45 ~ 60%, emulsifying agent 0.8 ~ 3.5%.
Described emulsifying agent is mono-fatty acid glyceride and sucrose fatty ester or wherein any one.
Described cyclodextrin is beta-schardinger dextrin-.
The preparation method of Kiwi berry microencapsulation Ultramicro-powder has following steps:
1) get clean Kiwi berry, juice-extraction centrifugal is separated, and removes seed, obtains the thick pulp of Kiwi berry;
2) step 1) the thick pulp pressure of gained is homogenate process under 20 ~ 40MP condition, obtains the thin pulp of figure's uniformity;
3) step 2) add beta-schardinger dextrin-in the thin pulp of gained, grind 3 ~ 6 times, obtain lapping liquid;
4) step 3) add emulsifying agent homogeneous in gained lapping liquid, homogeneous 1 ~ 3 time, obtains homogenizing fluid:
5) step 3) gained homogenizing fluid carries out spraying dry, obtains Kiwi berry microencapsulation Ultramicro-powder.
Step 3) described in the weight that adds of beta-schardinger dextrin-be 6% ~ 20% of thin pulp weight.
Step 4) described in the weight added of emulsifying agent be 0.1% ~ 1.5% of lapping liquid weight.
Step 5) described in spraying dry, its technological parameter is: EAT 110 ~ 160 DEG C, leaving air temp 50 DEG C ~ 90 DEG C, charging solid content 10% ~ 30%, charging rate 3 ~ 8rpm, spinning disc atomizer rotating speed 16000 ~ 23000rpm.
The description of product of the present invention:
1, the composition of product
Kiwi berry 40% ~ 55%, cyclodextrin 45 ~ 60%, emulsifying agent 0.8 ~ 3.5%.
2, properties of product
Sense organ (proterties): micro-green to light green or pistac, tool Kiwi berry delicate fragrance and flavour.
Granularity: 5 μm ~ 80 μm.
Moisture (%) :≤5%.
Dissolubility: Yi Rong.
Vitamin C content (mg/100g): 200 ~ 500
Through the Kiwi berry microencapsulation Ultramicro-powder that microcapsules process technology is produced, in ultra micro powdery, uniform color is stablized, the former fruit local flavor of basic maintenance, nutrient component damages is few, storage tolerance, is convenient to transport, easy to use, good dispersion, absorption easy to digest, can be widely used as the various aspects such as varieties of food items batching, functional food ingredient and special dietary meals, be particularly suitable for making old people food, infant foods, beauty food, nutritional health food and bakery etc.
Technical characterstic of the present invention:
1, the centrifugal decortication of Mechanical Crushing.The problem that this xenobiotics blanching can being avoided to peel cause the loss of nonrefractory nutritional labeling and Chemopeel to bring is residual.
2, beta-schardinger dextrin-(β-CD) is as wall (capsule) material.Cyclodextrin is the cyclic oligosaccharide be connected to form with α-Isosorbide-5-Nitrae-glycosidic bond by D-Glucose.Its molecule is looped cylindrical or the conical structure in hole in centre.The material that size and shape is applicable to can embed in hole and form bag and connect complex compound, namely forms molecule embedding.Beta-schardinger dextrin-is the one in cyclodextrin, its most widely used in each field.Beta-schardinger dextrin-can directly embed vitamin C in Kiwi berry, vitamin E, pigment, fragrance component and flavor components etc., itself and external environment are completely cut off, it is prevented to be subject to the extraneous factor such as ultraviolet, oxygen destroy and go bad, also the capsule heart can be reduced because of volatilization, the loss brought of gasifying, and spices rate of release can be made to slow down, play the effect of Co ntrolled release.Compared with other wall material, the microcapsules shelf life obtained with beta-schardinger dextrin-is longer.
3, colloidal grinding, normal temperature capsule close.Whole capsule process of closing is carried out bag by the form of colloidal grinding at normal temperatures and is connect capsule conjunction, has in solution the double action being uniformly mixed embedding and mechanical lapping embedding, not only realizes embedding effect but also can avoid heat loss.
4, by emulsifying homogeneous process, not only make spray liquid uniformity, thus ensure product quality also uniformity, also can strengthen the performances such as the dissolubility of product, stability.In homogenizing process, further can carry out capsule conjunction and ultramicro grinding.
5, in spray-drying process, because the surface area of droplet group is very large, so the drying time needed for material is very short, only has several seconds to tens of second, in high temperature gas flow, droplet surface temperature can not exceed the temperature of drying medium, add that drying time is short, the temperature of finished product is not high, pulp solution can be dried to powder, and the original color of dried material and bioactivator can be kept
Technique effect of the present invention
Fruit parts after Kiwi berry is removed pericarp, fruit seed by the present invention carries out microencapsulation and ultramicro grinding, and microencapsulation and ultramicro grinding are blended in a preparation process, the microencapsulation of berry, miniaturization, powdered (fruit juice) can be realized in same process, effective minimizing nutriment loss and brown stain, the local flavor of the former fruit of basic maintenance, obtains the Kiwi berry Ultramicro-powder through microencapsulation.Beta-schardinger dextrin-is while as wall material, play again the effect of antitackiness agent, the viscosity that causes because of materials such as sugars in pulp can be overcome and be unfavorable for dry shortcoming, that processes for follow-up drying etc. lays a good foundation smoothly, energy-and time-economizing, greatly increase the storage property of product, there is easy to use and broad-spectrum advantage.
Kiwi berry microencapsulation Ultramicro-powder of the present invention is done following experimental analysis:
1. the experimental data of nutrient component damages situation and analysis:
Kiwi berry microcapsules are compared with former fruit, and its VC storage rate reaches 83%, effectively reduce its loss.And product is solid powdery, be more conducive to storage.
2. the comparative analysis of spraying dry effect:
Microcapsules technology utilizes high-polymer encapsulated material that is natural or synthesis, by solid, liquid or even the coated a kind of microencapsulation technology with semi permeability or sealing cyst membrane being formed as diameter 1 ~ 1000 μm of the small capsule nuclear matter of gas.After microencapsulation, both can prevent material volatilizing loss, the bad smell of material can be covered again, be conducive to the quality improving product.The particle diameter of micron order ultrafine powder is generally 1 ~ 100 μm.Ultrafine powder has the physical and chemical performance of many uniquenesses, and such as, good dispersiveness, adsorptivity, dissolubility and chemism etc., therefore apply very extensive in the food industry.
The present invention adopts microcapsules technology to carry out deep processing to Kiwi berry, fruit juice and pulp is made to be formed microcapsules, its microcapsules granularity is less than 80 μm, in ultra micro powdery, there is good mobility, resistive connection and dispersiveness, and maintain the nutritional quality of fruit and vegetable materials to the utmost, preparation method of the present invention, less demanding to raw material exterior quality, the problem such as the fruit raw material quality in traditional drying, pulverizing process solving high sugared content is really up to the mark, easily cohere, bad dispersibility.Kiwi berry microencapsulation Ultramicro-powder of the present invention, uniform color is stablized, the former fruit local flavor of basic maintenance, and fragrance matter loss is little, and the nutrient component damages such as sensitive species such as Vc, dimension E are few; Improve the mouthfeel of dietary fiber, color and luster; Improve the color and luster of fabricated product; Change the states of matter of Kiwi berry, volume and quality, improve its physical and chemical performance and improve physiologically active; Greatly improve the storage property of product, varieties of food items batching, functional food ingredient and special dietary meals etc. can be widely used as, there is easy to use, widely used advantage.
Detailed description of the invention
Mono-fatty acid glyceride of the present invention and sucrose fatty ester, beta-schardinger dextrin-, be commercially available food additives.
Kiwi berry of the present invention adopts commercially available ripe fresh fruit.
Technology flow process of the present invention is as follows:
Feeding: the pulp obtained after Kiwi berry (seed is removed in peeling) accounts for 80% ~ 90% heavy (its moisture is 80% ~ 94%) of fresh fruit, the amount of adding beta-schardinger dextrin-is 6% ~ 20% of pulp weight, and the amount of adding emulsifying agent is 0.1% ~ 1.5% of pulp weight.
Embodiment 1
(1) cleaning peeling: intact for 10kg, ripe Kiwi fresh fruit Drinking Water to be cleaned up and after draining, stripping and slicing, be placed in beater and pulverize (mechanical exfoliation), by centrifugal action, thick pulp (containing pulp and fruit juice) is separated with skin slag, fruit seed.
(2) homogenized: the biological refiner of thick pulp is carried out homogenized, obtains the uniform thin pulp of figure.
(3) grind capsule to close: by 0.8kg beta-schardinger dextrin-evenly, slowly, stir under join in thin pulp, and to stir; Enter in colloid mill and grind 2 times; Obtain colloidal grinding liquid.
(4) emulsifying homogeneous: after mono-fatty acid glyceride 64g is dissolved, slowly, stir under join in colloidal grinding liquid, after mixing, enter homogenizer homogeneous process 2 times under 30MPa pressure, obtain emulsifying homogeneous liquid.
(5) spraying dry: emulsifying homogeneous liquid pump is entered drying machine with centrifugal spray and carries out spraying dry, technological parameter is: EAT 140 DEG C, leaving air temp 80 DEG C, charging solid content 20%, charging rate 5rpm, spinning disc atomizer rotating speed 20000rpm, obtains powdery product after spraying dry, is be Kiwi berry microencapsulation Ultramicro-powder.
(6) pack: adopt aluminium plastic bag packaging or glass bottle packaging, all will seal.
Embodiment 2:
(1) cleaning peeling: intact for 10kg, ripe Kiwi fresh fruit Drinking Water to be cleaned up and after draining, stripping and slicing, be placed in beater and pulverize (mechanical exfoliation), by centrifugal action, thick pulp (containing pulp and fruit juice) is separated with skin slag.
(2) homogenized: the biological refiner of thick pulp is carried out homogenized, obtains the uniform thin pulp of figure.
(3) grind capsule to close: by 1kg beta-schardinger dextrin-evenly, slowly, stir under join in thin pulp, and to stir; Enter in colloid mill and grind 3 times; Obtain colloidal grinding liquid.
(4) emulsifying homogeneous: after mono-fatty acid glyceride 40g, sucrose fatty ester 30g are dissolved, slowly, stir under join in colloidal grinding liquid, enter homogenizer homogeneous process 2 times under 40MPa pressure, obtain emulsifying homogeneous liquid.
(5) spraying dry: emulsifying homogeneous liquid pump is entered drying machine with centrifugal spray and carries out spraying dry, technological parameter is: EAT 160 DEG C, leaving air temp 90 DEG C, charging solid content 25%, charging rate 7rpm, spinning disc atomizer rotating speed 22000rpm, obtains powdery product after spraying dry, is be Kiwi berry microencapsulation Ultramicro-powder.
(6) pack: adopt aluminium plastic bag packaging or glass bottle packaging, sealing.
Embodiment 3:
(1) cleaning peeling: intact for 10kg, ripe Kiwi fresh fruit Drinking Water to be cleaned up and after draining, stripping and slicing, be placed in beater and pulverize (mechanical exfoliation), by centrifugal action, thick pulp (containing pulp and fruit juice) is separated with skin slag.
(2) homogenized: the biological refiner of thick pulp is carried out homogenized, obtains the uniform thin pulp of figure.
(3) grind capsule to close: by 0.5kg beta-schardinger dextrin-evenly, slowly, stir under join in thin pulp, and to stir; Enter in colloid mill and grind 2 times; Obtain colloidal grinding liquid.
(4) emulsifying homogeneous: after sucrose fatty ester 40g is dissolved, slowly, stir under join in colloidal grinding liquid, enter homogenizer homogeneous process 2 times under 25MPa pressure, obtain emulsifying homogeneous liquid.
(5) spraying dry: emulsifying homogeneous liquid pump is entered drying machine with centrifugal spray and carries out spraying dry, technological parameter is: EAT 150 DEG C, leaving air temp 80 DEG C, charging solid content 15%, charging rate 4rpm, spinning disc atomizer rotating speed 18000rpm, obtains powdery product after spraying dry, is be Kiwi berry microencapsulation Ultramicro-powder.
(6) pack: adopt aluminium plastic bag packaging or glass bottle packaging, sealing.
The performance of embodiment 1-3 products obtained therefrom:
Sense organ (proterties): micro-green to light green or pistac, the delicate fragrance of tool Kiwi berry and flavour.
Granularity: 5 μm ~ 80 μm.
Moisture (%) :≤5%.
Dissolubility: Yi Rong.
Vitamin C content (mg/100g): 200 ~ 500
Embodiment 1-3 products obtained therefrom is tasted through 12 famous person triers, reflects that it keeps former fruit local flavor substantially.
Illustrated Kiwi berry microencapsulation Ultramicro-powder detects station, Chongqing through China Light Industry Federation's food quality supervision and detects, and its testing result is as being shown in Table 1.
Each index content in table 1 Kiwi berry microencapsulation Ultramicro-powder
| Numbering | Testing index | Testing result |
| 1 | Moisture (g/100g) | 3.88 |
| 2 | Total reducing sugar (g/100g) | 25.6 |
| 3 | Total acid (g/100g) | 8.3 |
| 4 | Potassium (mg/100g) | 507 |
| 5 | Calcium (mg/100g) | 20.62 |
| 6 | Vitamin C (mg/kg) | 259 |
| 7 | Vitamin E (mg/100g) | 3.21 |
| 8 | General flavone (mg/100g) | 5.4 |
| 9 | Nitrite (mg/kg) | 5.0 |
| 10 | Plumbous (mg/kg) | 0.70 |
| 11 | Arsenic (mg/kg) | 0.019 |
| 12 | Cadmium (mg/kg) | 0.019 |
| 13 | Mercury (mg/kg) | Do not detect |
Claims (7)
1. a Kiwi berry microencapsulation Ultramicro-powder, is characterized in that: in this Kiwi berry microencapsulation Ultramicro-powder, the percentage by weight of each component is: Kiwi berry 40% ~ 55%, cyclodextrin 45 ~ 60%, emulsifying agent 0.8 ~ 3.5%.
2. Kiwi berry microencapsulation Ultramicro-powder according to claim 1, is characterized in that: described emulsifying agent is mono-fatty acid glyceride and sucrose fatty ester or wherein any one.
3. Kiwi berry microencapsulation Ultramicro-powder according to claim 1, is characterized in that: described cyclodextrin is beta-schardinger dextrin-.
4. a preparation method for Kiwi berry microencapsulation Ultramicro-powder, is characterized in that, has following steps:
1) get clean Kiwi berry, juice-extraction centrifugal is separated, and removes seed, obtains the thick pulp of Kiwi berry;
2) step 1) the thick pulp pressure of gained is homogenate process under 20 ~ 40MP condition, obtains the thin pulp of figure's uniformity;
3) step 2) add beta-schardinger dextrin-in the thin pulp of gained, grind 3 ~ 6 times, obtain lapping liquid;
4) step 3) add emulsifying agent homogeneous in gained lapping liquid, homogeneous 1 ~ 3 time, obtains homogenizing fluid:
5) step 3) gained homogenizing fluid carries out spraying dry, obtains Kiwi berry microencapsulation Ultramicro-powder.
5. method according to claim 4, is characterized in that, step 3) described in the weight that adds of beta-schardinger dextrin-be 6% ~ 20% of thin pulp weight.
6. method according to claim 4, is characterized in that, step 4) described in the weight added of emulsifying agent be 0.1% ~ 1.5% of lapping liquid weight.
7. method according to claim 4, it is characterized in that, step 5) described in spraying dry, its technological parameter is: EAT 110 ~ 160 DEG C, leaving air temp 50 DEG C ~ 90 DEG C, charging solid content 10% ~ 30%, charging rate 3 ~ 8rpm, spinning disc atomizer rotating speed 16000 ~ 23000rpm.
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| CN107397159B (en) * | 2017-01-09 | 2021-08-27 | 西北农林科技大学 | Preparation method of high-meal kiwi fruit superfine powder capable of relaxing bowels and chewable tablet thereof |
| CN110897118A (en) * | 2019-12-06 | 2020-03-24 | 广东省农业科学院蚕业与农产品加工研究所 | Fruit and vegetable microcapsule powder, fruit and vegetable microcapsule potato powder and preparation methods |
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