CN105433373A - 一种斥水性微胶囊 - Google Patents
一种斥水性微胶囊 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K9/00—Medicinal preparations characterised by special physical form
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- A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供食品和生物医药领域中一种斥水微胶囊制备方法、配方及用途。所述斥水性微胶囊的主要原料为阿拉伯胶、明胶、辛烯基琥珀酸淀粉钠、酪蛋白、β-环糊精、转谷氨酰胺酶和具有特有气味和滋味的油脂和脂溶性维生素或其混合物、抗氧化剂，本发明提供的斥水性微胶囊不溶于水，且在使用过程中耐高温、高压，不受溶液PH的影响，可以很方便的应用于食品和药品，本发明全部原料均符合GB2760的应用范围，同时微胶囊包埋率达到99％以上，该微胶囊产品氧化稳定性优于市场同类产品。
Description
技术领域：
本发明涉及食品和生物医药领域中一种斥水微胶囊制备方法、配方及用途。具体的说涉及用阿拉伯胶、明胶、变性淀粉、酪蛋白、β-环糊精、转谷氨酰胺酶为主要原料包埋具有特有气味和滋味的油脂和脂溶性营养素或其混合物。
背景技术：
具有特有气味和滋味的油脂和脂溶性维生素或其混合物由于自身的特点，容易氧化，且都具有特有的气味，采用微胶囊包埋后可以提高产品的稳定性，掩盖气味。市场上水溶性微胶囊产品均溶于水，在饮料和需要高温的食品和药品制备过程中不耐高温、高压，且受溶液PH的影响，本发明提供一种斥水性微胶囊的制备工艺、配方及用途，所述的斥水性微胶囊不溶于水，且在使用过程中耐高温、高压，不受溶液PH的影响，可以很方便的应用于食品和药品，本发明全部原料均符合GB2760的应用范围，同时微胶囊包埋率达到99％以上，该微胶囊产品氧化稳定性优于市场同类产品，为具有特有气味和滋味的油脂和脂溶性维生素或其混合物在食品和药品中应用提供了好产品。
发明内容：
(一)要解决的技术问题
本发明的目的在于提供一种可在食品和药品中应用的斥水性微胶囊配方及制备工艺，以满足市场的需要。
(二)发明内容
本发明提供的一种斥水性微胶囊，其特征在于所述斥水性微胶囊的主要原料为阿拉伯胶、明胶、辛烯基琥珀酸淀粉钠、酪蛋白、β-环糊精、转谷氨酰胺酶和具有特有气味和滋味的油脂和脂溶性维生素或其混合物、抗氧化剂。
除上述原料外，还可添加单甘酯、蔗糖酯、柠檬酸甘油酯一种或多种作为乳化剂。
所述抗氧化剂为Vc钠、VE、VC棕榈酸酯、迷迭香提取物、竹叶抗氧化物、甘草提取物一种或多种。
其组分和含量如下：阿拉伯胶8-15％、明胶15-20％、辛烯基琥珀酸淀粉钠22-40％、酪蛋白8-15％、β-环糊精7-10％、转谷氨酰胺酶0.25-0.6％、具有特有气味和滋味的油脂和脂溶性维生素或其混合物22.5-30％；单甘酯0.5-1.2％、柠檬酸甘油酯0.5-1％；VC钠0.5-1.5％；VE0.04-0.08％；VC棕榈酸酯0.1-0.15％；迷迭香提取物0.02-0.07％。
生产步骤如下：(1)将具有特有气味和滋味的油脂和脂溶性维生素或其混合物加热至50-60℃，乳化剂和/或脂溶性抗氧化剂溶解在其中搅拌均匀，备用得到混合物B；
(2)将阿拉伯胶、明胶、辛烯基琥珀酸淀粉钠、酪蛋白、β-环糊精、水溶性抗氧化剂按比例称量后，溶于一定量75-80℃水中，得到固含量为55％-75％的溶液A；
(3)将溶液A和混合物B乳化剪切30min后，用高压均质机进行均质，均质压力为10-45MPa，均质三次，使乳滴直径小于0.5μm。
(4)将转谷氨酰胺酶按比例称量后,溶于35-40℃水中。
(5)将均质后乳液降温至50℃以下，加入转谷氨酰胺酶水溶液,搅拌均匀,用10％磷酸调节乳液PH至4.6左右，加入50℃水适量使之悬浮，继续降温加冰水冷却至5-10℃，固化1-2h进行喷雾干燥，即得成品。
具有特有气味和滋味的油脂包括：微藻DHA(二十二碳六烯酸)油、微藻EPA(二十碳五烯酸)油、AA(花生四烯酸)油、鱼油、月见草油、琉璃苣油、γ-亚麻酸油、松籽油、大豆油、葡萄籽油、中药中提取挥发油等中的一种或几种物质的混合物。
脂溶性营养素包括：维生素A、维生素D、维生素E、辅酶Q10、叶黄素、茄红素、β-胡萝卜素、卵磷脂、植物甾醇、植物甾醇酯中的一种或几种物质的混合物。
所述斥水性微胶囊可应用于食品和药品中。
本发明的优点在于:
本发明提供的斥水性微胶囊不溶于水，且在使用过程中耐高温、高压，不受溶液PH的影响，可以很方便的应用于食品和药品，本发明全部原料均符合GB2760的应用范围，同时微胶囊包埋率达到99％以上，该微胶囊产品氧化稳定性优于市场同类产品。
具体实施方式
实施例一：
按比例称取阿拉伯胶75g、明胶75g、辛烯基琥珀酸淀粉钠127.1g、DHA油脂125g、酪蛋白50g、β-环糊精40g、转谷氨酰胺酶(酶活为80万单位)1.5g；VC钠5g；VE0.3g；VC棕榈酸酯0.75g；迷迭香提取物0.35g。将DHA油脂加热至50-60℃，VE、VC棕榈酸酯、迷迭香提取物溶解在其中搅拌均匀，备用得到混合物B。将阿拉伯胶、明胶、辛烯基琥珀酸淀粉钠、酪蛋白、β-环糊精、VC钠按比例称量后，溶于600ml水中，得到溶液A。将溶液A和混合物B乳化剪切30min后，用高压均质机进行均质，均质压力为10-45MPa，均质三次，使乳滴直径小于0.5μm。将1.5g转谷氨酰胺酶,溶于50ml35℃水中。将均质后乳液降温至45℃，加入转谷氨酰胺酶水溶液,搅拌均匀,用10％磷酸调节乳液PH至4.6左右，加入50℃水150ml使之悬浮，继续降温加冰水冷却至5-10℃，固化1-2h进行喷雾干燥，进风温度控制在180-200℃,出风温度控制在80-85℃,即得成品。测得表面油为0.38％，将该产品加入玉米饮料中，均质压力为25MPa，不影响饮料的口感和气味。且将该微胶囊产品加入饼干中，使之DHA含量为100mg/kg，在温度为200℃10min，饼干无异味。
实施例二：
按比例称取阿拉伯胶40g、明胶75g、辛烯基琥珀酸淀粉钠162.1g、AA油脂125g、酪蛋白50g、β-环糊精40g、单甘酯5g、柠檬酸甘油酯5g、转谷氨酰胺酶(酶活为80万单位)1.5g；VC钠5g；VE0.3g；VC棕榈酸酯0.75g；迷迭香提取物0.35g。将AA油脂加热至50-60℃，单甘酯、柠檬酸甘油酯、VE、VC棕榈酸酯、迷迭香提取物溶解在其中搅拌均匀，备用得到混合物B。将阿拉伯胶、明胶、辛烯基琥珀酸淀粉钠、酪蛋白、β-环糊精、VC钠按比例称量后，溶于600ml水中，得到溶液A。将溶液A和混合物B乳化剪切30min后，用高压均质机进行均质，均质压力为10-45MPa，均质三次，使乳滴直径小于0.5μm。将1.5g转谷氨酰胺酶,溶于50ml35℃水中。将均质后乳液降温至45℃，加入转谷氨酰胺酶水溶液,搅拌均匀,用10％磷酸调节乳液PH至4.6左右，加入50℃水150ml使之悬浮，继续降温加冰水冷却至5-10℃，固化1-2h进行喷雾干燥，进风温度控制在180-200℃,出风温度控制在80-85℃,即得成品。测得表面油为0.28％，将该产品加入玉米饮料中，均质压力为25MPa，不影响饮料的口感和气味。且将该微胶囊产品加入饼干中，使之AA含量为200mg/kg，在温度为200℃10min，饼干无异味。
实施例三：
按比例称取阿拉伯胶50g、明胶75g、辛烯基琥珀酸淀粉钠147.75g、月见草油125g、酪蛋白50g、β-环糊精45g、转谷氨酰胺酶(酶活为80万单位)1.5g；VC钠5g；VC棕榈酸酯0.75g；将月见草油加热至50-60℃，VE、VC棕榈酸酯溶解在其中搅拌均匀，备用得到混合物B。将阿拉伯胶、明胶、辛烯基琥珀酸淀粉钠、酪蛋白、β-环糊精、VC钠按比例称量后，溶于600ml水中，得到溶液A。将溶液A和混合物B乳化剪切30min后，用高压均质机进行均质，均质压力为10-45MPa，均质三次，使乳滴直径小于0.5μm。将1.5g转谷氨酰胺酶,溶于50ml35℃水中。将均质后乳液降温至45℃，加入转谷氨酰胺酶水溶液,搅拌均匀,用10％磷酸调节乳液PH至4.6左右，加入50℃水150ml使之悬浮，继续降温加冰水冷却至5-10℃，固化1-2h进行喷雾干燥，进风温度控制在180-200℃,出风温度控制在80-85℃,即得成品。测得表面油为0.33％，取该产品适量加入冲剂中，不影响冲剂的口感和气味。经加速稳定性试验冲剂保质期为2年。
Claims (8)
1.一种斥水性微胶囊，其特征在于所述斥水性微胶囊的主要原料为阿拉伯胶、明胶、辛烯基琥珀酸淀粉钠、酪蛋白、β-环糊精、转谷氨酰胺酶和具有特有气味和滋味的油脂和脂溶性维生素或其混合物、抗氧化剂。
2.根据权利要求1所述一种斥水性微胶囊，其特征在于除上述原料外，还可添加单甘酯、蔗糖酯、柠檬酸甘油酯一种或多种作为乳化剂。
3.根据权利要求1或权利要求2所述任一种斥水性微胶囊，其特征在于所述抗氧化剂为Vc钠、VE、VC棕榈酸酯、迷迭香提取物、竹叶抗氧化物、甘草提取物一种或多种。
4.根据权利要求2所述一种斥水性微胶囊，其特征在于其组分和含量如下：阿拉伯胶8-15％、明胶15-20％、辛烯基琥珀酸淀粉钠22-40％、酪蛋白8-15％、β-环糊精7-10％、转谷氨酰胺酶0.25-0.6％、具有特有气味和滋味的油脂和脂溶性维生素或其混合物22.5-30％；单甘酯0.5-1.2％、柠檬酸甘油酯0.5-1％；VC钠0.5-1.5％；VE0.04-0.08％；VC棕榈酸酯0.1-0.15％；迷迭香提取物0.02-0.07％。
5.根据权利要求3所述一种斥水性微胶囊，其特征在于生产步骤如下：(1)将具有特有气味和滋味的油脂和脂溶性维生素或其混合物加热至50-60℃，乳化剂和/或脂溶性抗氧化剂溶解在其中搅拌均匀，备用得到混合物B；
(2)将阿拉伯胶、明胶、辛烯基琥珀酸淀粉钠、酪蛋白、β-环糊精、水溶性抗氧化剂按比例称量后，溶于一定量75-80℃水中，得到固含量为55％-75％的溶液A；
(3)将溶液A和混合物B乳化剪切30min后，用高压均质机进行均质，均质压力为10-45MPa，均质三次，使乳滴直径小于0.5μm；
(4)将转谷氨酰胺酶按比例称量后,溶于35-40℃水中；
(5)将均质后乳液降温至50℃以下，加入转谷氨酰胺酶水溶液,搅拌均匀,用10％磷酸调节乳液PH至4.6左右，加入50℃水适量使之悬浮，继续降温加冰水冷却至5-10℃，固化1-2h进行喷雾干燥，即得成品。
6.根据权利要求1所述一种斥水性微胶囊，其特征在于具有特有气味和滋味的油脂包括：微藻DHA(二十二碳六烯酸)油、微藻EPA(二十碳五烯酸)油、AA(花生四烯酸)油、鱼油、月见草油、琉璃苣油、γ-亚麻酸油、松籽油、大豆油、葡萄籽油、中药中提取挥发油等中的一种或几种物质的混合物。
7.根据权利要求1所述一种斥水性微胶囊，其特征在于，脂溶性营养素包括：维生素A、维生素D、维生素E、辅酶Q10、叶黄素、茄红素、β-胡萝卜素、卵磷脂、植物甾醇、植物甾醇酯中的一种或几种物质的混合物。
8.根据权利要求1、2、4、5、6、7所述任一种斥水性微胶囊，其特征在于所述斥水性微胶囊可应用于食品和药品中。
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