CN107712543A - A kind of deflocculation curcumin microcapsule, preparation method and applications - Google Patents
A kind of deflocculation curcumin microcapsule, preparation method and applications Download PDFInfo
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- CN107712543A CN107712543A CN201710853573.2A CN201710853573A CN107712543A CN 107712543 A CN107712543 A CN 107712543A CN 201710853573 A CN201710853573 A CN 201710853573A CN 107712543 A CN107712543 A CN 107712543A
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- Prior art keywords
- curcumin
- deflocculation
- wall material
- microcapsule according
- curcumin microcapsule
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- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 title claims abstract description 124
- 229940109262 curcumin Drugs 0.000 title claims abstract description 62
- 235000012754 curcumin Nutrition 0.000 title claims abstract description 62
- 239000004148 curcumin Substances 0.000 title claims abstract description 62
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 title claims abstract description 62
- 239000003094 microcapsule Substances 0.000 title claims abstract description 35
- 238000001935 peptisation Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 62
- 235000013361 beverage Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229920001202 Inulin Polymers 0.000 claims abstract description 10
- 229940029339 inulin Drugs 0.000 claims abstract description 10
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 10
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000011162 core material Substances 0.000 claims description 15
- 239000000084 colloidal system Substances 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 7
- 150000003384 small molecules Chemical class 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical group OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 1
- 241000234314 Zingiber Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 229920001285 xanthan gum Polymers 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 abstract description 9
- 239000000049 pigment Substances 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000011149 active material Substances 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000005538 encapsulation Methods 0.000 abstract 1
- 239000001814 pectin Substances 0.000 description 9
- 229920001277 pectin Polymers 0.000 description 9
- 235000010987 pectin Nutrition 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 244000163122 Curcuma domestica Species 0.000 description 4
- 235000003392 Curcuma domestica Nutrition 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 235000003373 curcuma longa Nutrition 0.000 description 4
- 235000019425 dextrin Nutrition 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 125000005909 ethyl alcohol group Chemical group 0.000 description 4
- 235000013976 turmeric Nutrition 0.000 description 4
- 102000004407 Lactalbumin Human genes 0.000 description 3
- 108090000942 Lactalbumin Proteins 0.000 description 3
- 229920002521 macromolecule Polymers 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- 235000004237 Crocus Nutrition 0.000 description 1
- 241000596148 Crocus Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses a kind of deflocculation curcumin microcapsule being applied in beverage, processed and be made by curcumin powder, wall material composition, absolute ethyl alcohol and water.Preparation method includes wall material mixing, core dissolving, high speed is homogeneous and is spray-dried.Present invention comprehensive utilization spray drying micro-encapsulation technology, makes curcumin be protected by compound wall material, improves pigmentolysis degree and active material stability.The compound wall material that framework material is done using inulin embeds curcumin, and pigment can be made sufficiently stable in beverage products, avoid the generation of deposited phenomenon, not only improve the outward appearance of product, also improve the content of dietary fiber in beverage, add its nutritive value.
Description
Technical field
The present invention relates to natural food pigment, more particularly to a kind of deflocculation curcumin microcapsule, preparation method and its should
With.
Background technology
Microencapsulation is a kind of new technology applied to food-processing industry, and targeted activity composition is embedded in spy by the technique
In fixed wall material, so as to improve the property of target component, such as solubility and stability.Wall material has single wall material and compound wall
Material, compound wall material refer to the wall material containing two or more dispensing, and many results of study prove compound wall material than single
One wall material possesses stronger embedding ability.Compound wall material is typically made up of several typical compositions：Macromolecular compound, small point
Sub- compound and hydrophilic colloid.Macromolecular compound such as starch, albumen etc., have stronger film forming, usually as skeleton material
Material, formed network structure by core " lock " internally；Micromolecular compound such as maltodextrin, film forming is very weak, is used as filling out
Fill the network structure that thing is formed with macromolecular substances to agree with, so that wall material is more complete；Hydrophilic colloid such as pectin, although
Compound wall material proportion is less, but it can make emulsion more stable in the case where concentration is very low.
Curcumin is a kind of natural pigment extracted from turmeric.Curcumin powder is in crocus, and colouring ability is strong, quilt
Food and Drug Administration are classified as the natural additive for foodstuff for allowing to use.In addition to outstanding colorability, curcumin
Health-care efficacy and pharmacological action, including many physiologically actives such as anti-oxidant, lipid-loweringing, anticancer, anti-freezing are in many Chinese and foreign documents
In be all proved.In addition, the relatively low toxicity of curcumin equally also improves its medical value to a certain extent.However, turmeric
Element is more sensitive to light, heat, acid environment factor, and the storage stability for improving curcumin is Jiao of food service industry concern all the time
Point.
Because curcumin itself is not soluble in water, its application in food, particularly as beverage pigment additive,
It is restricted to a certain extent.And micro capsule technology can greatly improve the water solubility and storage stability of curcumin, from
And application of the natural pigment in food service industry can be widened.However, although the curcumin by embedding treatment can dissolve
In beverage, but because many wall materials itself are easily flocculated, some curcumin microcapsules may be during storage just
Precipitation has been formd, consumer is thrown doubt upon the quality of beverage.A kind of suitable wall material is there is no at present, can be stably
Store curcumin.
The content of the invention
To solve problem above, it is an object of the invention to provide a kind of deflocculation curcumin microcapsule.
It is a further object of the present invention to provide the preparation method of above-mentioned deflocculation curcumin microcapsule.
It is yet another object of the invention to provide the application of above-mentioned deflocculation curcumin microcapsule.
To achieve the above object, the present invention uses following technical scheme：
A kind of deflocculation curcumin microcapsule being applied in beverage, including following component by weight：
Wherein, the wall material is prepared by macromolecular skeleton material, small molecule packing material and hydrophilic colloid.
Preferably, the curcumin powder by turmeric raw material through crushing, extracting, filtering, concentrating, crystallizing and be made.
Preferably, the weight ratio of the macromolecular skeleton material, small molecule packing material and hydrophilic colloid is 12-17:12-
17:4-8。
It is further preferred that the macromolecular skeleton material is inulin.
It is further preferred that the small molecule packing material is beta-schardinger dextrin.
It is further preferred that the hydrophilic colloid is pectin.
Present invention also offers the preparation method of above-mentioned deflocculation curcumin microcapsule, comprise the following steps：
(1) wall material mixes：The raw material of wall material is dissolved in the water by weight ratio, and standing overnight makes wall material solution complete
Hydration；
(2) core dissolves：Curcumin powder is dissolved in ethanol core material solution is made；
(3) high speed is homogeneous：By core material solution be slowly added into stirring in wall material solution and high speed it is homogeneous；
(4) it is spray-dried：(3) resulting solution is spray-dried, produces final products.
Preferably, the condition of the spray drying is：160-180 DEG C of EAT, 90-105 DEG C of leaving air temp, hot-air
Flow velocity 40-45m3/ h, feed rate 500-750ml/h.
Preferably, the high speed is homogeneous is carried out using ultrahigh speed homogenizer, rotating speed 2000-2500rpm, 1h.
Preferably, the deflocculation curcumin microcapsule is used in beverage.
Beneficial effects of the present invention
1st, deflocculation curcumin microcapsule of the invention is with macromolecular skeleton material, small molecule packing material and hydrophilic gel
The combination of body is as wall material, it is determined that from inulin-compound wall material of beta-schardinger dextrin-pectin, so as to get deflocculation curcumin
The storage that microcapsules can be stablized in the beverage；
2nd, present invention inulin-compound wall material of beta-schardinger dextrin-pectin for using not only increases curcumin in the beverage
Solvability, also make pigment more stable in the beverage, be not easy coagulation, improve satisfaction of the consumer to beverage products outward appearance
Degree；In addition, inulin can provide health-care effect as dietary fiber while consumer enjoys drink；
3rd, present invention comprehensive utilization spray drying microencapsulation technology, curcumin is allow to be embedded in inulin-β-ring paste
In the compound wall material of essence-pectin, and light, heat, the absolute acid stability of pigmentolysis ability and active material are improved, what is obtained is anti-
Moisture remains in less than 4.55% in flocculation curcumin microcapsule, and turmeric cellulose content is up to more than 17.43mg/g；The ginger of the present invention
Flavine microcapsules are in glassy yellow (L* values 90.09-92.48, a* value 4.13-4.34, b* value 71.29-72.23), and dissolution velocity
Comparatively fast, its 0.2g powder can be completely dissolved in the 100-125 seconds.
Embodiment
With reference to specific embodiment, the present invention is described further：
Number refers both to parts by weight in following examples.
Embodiment 1
A kind of deflocculation curcumin microcapsule being applied in beverage, preparation method are as follows：
(1) wall material mixes：13 parts of inulin, 17 parts of beta-schardinger dextrins and 7 parts of pectin are added into 100 parts of water and stirring makes its molten
Solve, then standing overnight makes wall material solution fully hydrated；
(2) core dissolves：1 part of curcumin powder is added into 30 parts of absolute ethyl alcohols and is stirred makes its dissolving；
(3) high speed is homogeneous：The slow ground of core material solution is added in the wall material solution being stirred slowly and to carry out high speed homogeneous,
Homogeneous condition is 2500rpm, 1 hour；
(4) it is spray-dried：Emulsion after will be homogeneous can obtain final products, spray drying condition after being spray-dried
For：165 DEG C of EAT, 95 DEG C of leaving air temp, hot-air flow velocity 42m3/ h, feed rate 600ml/h.
After testing, the curcumin microcapsule total curcumin content of the present embodiment is 17.43mg/g.Its granular size is 1-
100nm, color are in glassy yellow (L values 92.48, a values 4.13, b values 73.23), residual moisture content 2.61%.Its 0.2g powder can
It is dissolved completely in 100s in 100ml water.Colourless soda (concentration 0.06%) is dissolved in, is produced in 48h without precipitation
It is raw.
Embodiment 2
A kind of deflocculation curcumin microcapsule being applied in beverage, preparation method are as follows：
(1) wall material mixes：15 parts of inulin, 15 parts of beta-schardinger dextrins and 5 parts of pectin are added into 100 parts of water and stirring makes its molten
Solve, then standing overnight makes wall material solution fully hydrated；
(2) core dissolves：1 part of curcumin powder is added into 30 parts of absolute ethyl alcohols and is stirred makes its dissolving；
(3) high speed is homogeneous：The slow ground of core material solution is added in the wall material solution being stirred slowly and to carry out high speed homogeneous,
Homogeneous condition is 2000rpm, 1 hour；
(4) it is spray-dried：Emulsion after will be homogeneous can obtain final products, spray drying condition after being spray-dried
For：170 DEG C of EAT, 105 DEG C of leaving air temp, hot-air flow velocity 45m3/ h, feed rate 700ml/h.
After testing, the curcumin microcapsule total curcumin content of the present embodiment is 22.01mg/g.Its granular size is 1-
100nm, color are in glassy yellow (L* values 90.09, a* values 4.34, b* values 71.29), residual moisture content 2.37%.Its 0.2g powder
End can be dissolved completely in 100ml water in 112s.Colourless soda (concentration 0.06%) is dissolved in, nothing is heavy in 48h
Form sediment and produce.
Embodiment 3
A kind of deflocculation curcumin microcapsule being applied in beverage, preparation method are as follows：
(1) wall material mixes：17 parts of inulin, 13 parts of beta-schardinger dextrins and 4 parts of pectin are added into 100 parts of water and stirring makes its molten
Solve, then standing overnight makes wall material solution fully hydrated；
(2) core dissolves：1 part of curcumin powder is added into 30 parts of absolute ethyl alcohols and is stirred makes its dissolving；
(3) high speed is homogeneous：The slow ground of core material solution is added in the wall material solution being stirred slowly and to carry out high speed homogeneous,
Homogeneous condition is：2200rpm, 1 hour；
(4) it is spray-dried：Emulsion after will be homogeneous can obtain final products, spray drying condition after being spray-dried
For：160 DEG C of EAT, 100 DEG C of leaving air temp, hot-air flow velocity 43m3/ h, feed rate 550ml/h.
After testing, the curcumin microcapsule total curcumin content of the present embodiment is 19.48mg/g.Its granular size is 1-
100nm, color are in glassy yellow (L* values 90.50, a* values 4.19, b* values 72.59), residual moisture content 4.55%.Its 0.2g powder
End can be dissolved completely in 100ml water in 125s.Colourless soda (concentration 0.06%) is dissolved in, nothing is heavy in 48h
Form sediment and produce.
Comparative example 1
A kind of deflocculation curcumin microcapsule being applied in beverage, preparation method are as follows：
(1) wall material mixes：15 parts of lactalbumin separation, 15 parts of beta-schardinger dextrins and 5 parts of pectin are added into 100 parts of water and are stirred
Mixing makes its dissolving, and then standing overnight makes wall material solution fully hydrated；
(2) core dissolves：1 part of curcumin powder is added into 30 parts of absolute ethyl alcohols and is stirred makes its dissolving；
(3) high speed is homogeneous：The slow ground of core material solution is added in the wall material solution being stirred slowly and to carry out high speed homogeneous,
Homogeneous condition is：2000rpm, 1 hour；
(4) it is spray-dried：Emulsion after will be homogeneous can obtain final products, spray drying condition after being spray-dried
For：165 DEG C of EAT, 95 DEG C of leaving air temp, hot-air flow velocity 42m3/ h, feed rate 600ml/h.
After testing, the curcumin microcapsule total curcumin content of this comparative example is 19.65mg/g.Its granular size is 1-
100nm, color is in yellow (L* values 87.22, a* values 1.48, b* values 67.03), and has slight brown stain, residual moisture content
2.46%.Its 0.2g powder can be dissolved completely in 100ml water in 57s.It is dissolved in colourless soda (concentration
0.06%) a large amount of precipitations, are produced after 48h in beverage, liquid almost fades completely.
By relatively understanding, the curcumin color and luster of embedding is separated more compared to lactalbumin using the curcumin of inulin embedding
It is bright.Separated compared to lactalbumin, the curcumin embedded by inulin is sufficiently stable in the beverage.In addition, inulin is as meals
Food fiber greatly improves the nutritive value of beverage.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Belong to those skilled in the art the invention discloses technical scope in, the change or replacement that can readily occur in, all should
It is included within the scope of the present invention.Therefore, protection scope of the present invention should be defined by scope of the claims.
Claims (10)
1. a kind of deflocculation curcumin microcapsule, it is characterised in that including following component by weight：
Wherein, the wall material is prepared by macromolecular skeleton material, small molecule packing material and hydrophilic colloid.
2. a kind of deflocculation curcumin microcapsule according to claim 1, it is characterised in that the curcumin powder is by ginger
Xanthan material is through crushing, extracting, filtering, concentrating, crystallizing and be made.
A kind of 3. deflocculation curcumin microcapsule according to claim 1, it is characterised in that the macromolecular skeleton material
The weight ratio of material, small molecule packing material and hydrophilic colloid is 12-17:12-17:4-8.
A kind of 4. deflocculation curcumin microcapsule according to claim 1, it is characterised in that the macromolecular skeleton material
It is inulin.
A kind of 5. deflocculation curcumin microcapsule according to claim 1, it is characterised in that the small molecule packing material
It is beta-schardinger dextrin.
6. a kind of deflocculation curcumin microcapsule according to claim 1, it is characterised in that the hydrophilic colloid is fruit
Glue.
7. the preparation method of the deflocculation curcumin microcapsule according to claim 1-6, it is characterised in that including following step
Suddenly：
(1) wall material mixes：The raw material of wall material is dissolved in the water by weight ratio, and standing overnight makes the complete water of wall material solution
Close；
(2) core dissolves：Curcumin powder is dissolved in ethanol core material solution is made；
(3) high speed is homogeneous：By core material solution be slowly added into stirring in wall material solution and high speed it is homogeneous；
(4) it is spray-dried：(3) resulting solution is spray-dried, produces final products.
8. the preparation method of deflocculation curcumin microcapsule according to claim 7, it is characterised in that the spray drying
Condition be：160-180 DEG C of EAT, 90-105 DEG C of leaving air temp, hot-air flow velocity 40-45m3/ h, feed rate 500-
750ml/h。
9. the preparation method of deflocculation curcumin microcapsule according to claim 7, it is characterised in that high in step (3)
Homogeneous speed is carried out using ultrahigh speed homogenizer, rotating speed 2000-2500rpm, time 1h.
10. the application of the deflocculation curcumin microcapsule according to claim 1-6, it is characterised in that by the deflocculation
Curcumin microcapsule is used in beverage.
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