CN107865377A - A kind of microcapsules barbecue sauce and preparation method and application - Google Patents
A kind of microcapsules barbecue sauce and preparation method and application Download PDFInfo
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- CN107865377A CN107865377A CN201711277650.0A CN201711277650A CN107865377A CN 107865377 A CN107865377 A CN 107865377A CN 201711277650 A CN201711277650 A CN 201711277650A CN 107865377 A CN107865377 A CN 107865377A
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- 210000000952 spleen Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 230000004382 visual function Effects 0.000 description 1
- 239000012138 yeast extract Substances 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/033—Rearing or breeding invertebrates; New breeds of invertebrates
- A01K67/0331—Snails
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
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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
- 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
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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
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/618—Molluscs, e.g. fresh-water molluscs, oysters, clams, squids, octopus, cuttlefish, snails or slugs
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
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- A61K38/012—Hydrolysed proteins; Derivatives thereof from animals
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Abstract
The present invention relates to field of seasoning, and in particular to a kind of microcapsules barbecue sauce and preparation method and applications.The present invention is directed to oxidizable in barbecue material preparation process, lose nutrition and flavor substance, simultaneously for food roasting in itself to human gastrointestinal tract, the problems such as being injured caused by eyesight etc., one kind is provided and includes sesame, peanut, thyme, basyleave, purple perilla, palm oil, Ovum Limax white powder, nacre protein freeze-dried powder, nacre liquid, Arabic gum, oyster shell whiting, the microcapsules barbecue sauce of maltodextrin etc., not only possess the original flavor of barbecue sauce after barbecue, the flavor of food roasting can be effectively improved simultaneously, possesses resistant to elevated temperatures characteristic, protection nutriment is prevented from losing；The oxidation resistant effect possessed simultaneously with it, can effectively alleviate the infringement to health caused by food barbecuing, effectively alleviate because of the edible food roasting damage brought to human gastrointestinal tract and the infringement brought to teenager's eyesight.
Description
Technical field
The present invention relates to field of seasoning, and in particular to a kind of microcapsules barbecue sauce and preparation method and application.
Background technology
Flavor industry is the important component of food industry, is closely related with people's lives.It as the saying goes that " people are to eat
My god, eat using taste as first ", cuisines be unable to do without delicious food.Data shows that foreign countries begin to the research of compound seasoner from the fifties,
Having arrived the seventies then turns into the problem for falling over each other exploitation, has a great development again in recent years, and very universal, quality
Height, the share of compound seasoner has accounted for more than 80% in market.Though and the annual growth of China's compound seasoner up to 20%,
, far can not also meet demand for total amount.For kind, also focus on a small number of flavors such as pungent.Compound seasoner
At home also in the strength development phase.
And for barbecue seasoning, flavor is one of most important edible quality of food, and the quality of flavor influences production
The final quality of product.Have various differently flavoured barbecue flavoring products on the market now, such as Orleans barbecue sauce, taste god
Barbecue sauce etc..But to meet consumer to differently flavoured demand, it is also necessary to develop the barbecue flavoring of more new flavors
Material.Certainly, as the improvement of people's living standards, more customer demand flavoring products use on the basis of delicious food is required
Convenient and safety.
At present it is disclosed be related to barbecue sauce method it is numerous.Such as application publication number is CN 103494154A
Patent of invention, disclose " a kind of beef flavour barbecue sauce and preparation method thereof ", the invention discloses a kind of beef flavour burning
Roasting flavoring, is made up of the raw material of following weight parts：Fresh beef 20-30, pawpaw 10-20, blueberry 15-20, peppermint 10-15,
Honeysuckle 10-15, green tea 8-10, ginger bamboo shoot 6-8, condiment powder 4-5, caraway powder 2-3, pepper powder 20-24, salt 15-18, the tuber of dwarf lilyturf
1-2, north wind grass 2-3, SEMEN OROXYLI 2-3, Chinese peashrub root 1-2, hawthorn 1-2, fruit of Chinese wolfberry 2-4, mango core 1-2；The invention manufacture craft
Simply, raw material sources are extensive, and cost is cheap, and obtained finished product has strong beef-flavouring and fruit delicate fragrance, and quality is fine and smooth, fragrant
Peppery tasty and refreshing, nutrition is balanced comprehensively, when making baked foods can greatly Titian, go to eliminate the unusual smell, effectively facilitate appetite, more have
Good strengthening spleen and nourishing stomach effect.
Publication No. is the A of CN 102038168 patent of invention, and application discloses " a kind of barbecue sauce ", wherein, seasoning
Material is made up of the primary raw material of following parts by weight：30-40 part black peppers, 3-4 part tangerine peel powders, 1-2 part tomato meals, 1-2 parts are done
Ginger powder, 1-2 part fennel powders, 1-2 parts sugar and 1-2 part salt；First black pepper, dried orange peel, rhizoma zingiberis and fennel are pulverized, tomato is dried
Powder is broken into after dry, sugar is added and salt is well mixed.The barbecue flavor delicate fragrance of barbecue sauce modulation prepared by the invention, color
Pool is fresh, good in taste.
Publication No. is the A of CN 103181537 patent of invention, and application discloses " barbecue sauce and preparation method thereof ",
Wherein, the barbecue sauce includes the component of following parts by weight content：Salt 5-15 parts by weight, capsicum 10-20 parts by weight, cumin
10-25 parts by weight, yeast extract 10-20 parts by weight, shape monosodium glutamate 2-8 parts by weight, berry sugar 2-8 parts by weight, Chinese prickly ash 1-5 weight
Part.The invention barbecue sauce, not only enriched with special barbecue flavor, mellow in taste, aftertaste is long, also because of extraction from yeast
The addition of thing and it is nutritious.In addition, when the flavoring is used to roast, it can directly add, reduce and mixed using various flavorings
The time of allotment is closed, reduces the labor intensity of barbecue, it is easy to use.
Obviously, what invention disclosed above patent solved is to improve the flavor in condiment, and improves condiment and barbecue is eaten
The flavor regulation of thing, but problems with often be present：
Conventional composite seasoning material manufacturing technique is single, using normal temperature is fried or simple compounded technology, makes compound seasoner
Taste compound core body be exposed to air in, light, heat, oxygen have a great influence, exist product special flavour loss it is more, apt to deteriorate,
Storage period is shorter, energy consumption is big and the problems such as low production efficiency.
On the other hand, for food roasting, its condiment is oxidizable in itself during barbecue；Simultaneously in edible barbecue food
During thing, food may also lose nutrition during oxidation simultaneously, while influence the flavor of food.
In terms of nutrient health, if people often eat baked foods, there is the danger for inducing the stomach trouble such as gastric ulcer.Barbecue
A kind of carcinogen in food be present --- nitrosamine.The generation of nitrosamine comes from and pickles link before skewer is baked, if salted down
Overlong time processed, it is easy for producing nitrosamine, so as to produce intestines and stomach bigger harm.In addition, baked foods can also influence
Teenager's eyesight, shown according to the authoritative result of study in one, the U.S. in recent years, meat too is fire-cureed in edible excessive hotting plate will be by
The threat of the diseases such as parasite, or even teen-age eyesight is had a strong impact on, cause hypometropia.
Therefore, the nutrient component damages of conventional composite flavoring are big, pollution is big, energy consumption is big, inefficient and color not
People's will, application limitation are larger to the greatest extent.
The content of the invention
The purpose of the present invention is to be directed to oxidizable in barbecue sauce preparation process, forfeiture nutrition and flavor substance, together
When for food roasting in itself to being injured caused by human gastrointestinal tract, eyesight etc. the problems such as, there is provided one kind includes sesame, flower
Life, thyme, basyleave, purple perilla, palm oil, Ovum Limax white powder, nacre protein freeze-dried powder, nacre liquid, Arabic gum, shellfish
The microcapsules barbecue sauce of shell powder, maltodextrin etc., the original flavor of barbecue sauce is not only possessed after barbecue, while can
To be effectively improved the flavor of food roasting, possesses resistant to elevated temperatures characteristic, protection nutriment is prevented from losing；Possess simultaneously with it
It oxidation resistant effect, can effectively alleviate the infringement to health caused by food barbecuing, while effectively alleviate and burnt because edible
Damage that roast food is brought to human gastrointestinal tract and the infringement brought to teenager's eyesight.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of microcapsules barbecue sauce, mainly prepared by the raw material of following parts by weight：White granulated sugar 2-8 parts, salt 5-
15 parts, Chinese prickly ash 0.5-5 parts, ginger powder 1-5 parts, sesame 5-10 parts, peanut 5-15 parts, carrot 1-6 parts, thyme 2-5 parts, the moon
Osmanthus leaf 2-5 parts, purple perilla 2-5 parts, palm oil 1-5 parts, Ovum Limax white powder 10-30 parts, nacre protein freeze-dried powder 5-20 parts, pearl
Layer liquid 5-20 parts, Arabic gum 2-8 parts, oyster shell whiting 1-4 parts, maltodextrin 4-8 parts；
Further, the microcapsules barbecue sauce has bilayered microcapsule structure, with the Chinese prickly ash, ginger powder, sesame
Fiber crops, peanut, carrot, thyme, basyleave, purple perilla, white granulated sugar, salt, palm oil utilize snail protein as internal layer wall material
Powder and nacre protein freeze-dried powder synthesize with the mode that the calcium in oyster shell whiting is crosslinked, microcapsule in composition, the treasure
Pearl layer liquid is evenly distributed on the surface of interior microcapsule, and the Arabic gum and maltodextrin are coated on as microcapsule shell
The most external of interior microcapsule.
Preferably, a kind of microcapsules barbecue sauce, mainly prepared by the raw material of following parts by weight：White granulated sugar 4-6 parts,
Salt 6-8 parts, Chinese prickly ash 1-4 parts, ginger powder 2-4 parts, sesame 6-8 parts, peanut 8-12 parts, carrot 3-5 parts, thyme 3-4 parts,
Basyleave 3-4 parts, purple perilla 3-4 parts, palm oil 2-4 parts, Ovum Limax white powder 15-25 parts, nacre protein freeze-dried powder 8-16 parts, treasure
Pearl layer liquid 8-15 parts, Arabic gum 4-6 parts, oyster shell whiting 2-3 parts, maltodextrin 6-7 parts.
It is highly preferred that a kind of microcapsules barbecue sauce, is mainly prepared by the raw material of following parts by weight：5 parts of white granulated sugar,
Salt 6.5-7 parts, Chinese prickly ash 2-3 parts, 3 parts of ginger powder, 7 parts of sesame, 10 parts of peanut, 4 parts of carrot, 3.5 parts of thyme, basyleave
3.5 parts, 4 parts of purple perilla, 3.5 parts of palm oil, Ovum Limax white powder 20-21 parts, 11 parts of nacre protein freeze-dried powder, nacre liquid 10-
12 parts, 5 parts of Arabic gum, oyster shell whiting 2.5-3 parts, 6 parts of maltodextrin.
It is a further object of the present invention to provide the preparation method of above-mentioned microcapsules barbecue sauce：
(1) Chinese prickly ash, ginger powder, sesame, peanut, carrot are proportionally mixed, adds 0.4-1.5 times of mixture quality
Water, be beaten 20-40min, heat 40-55 DEG C, 15-30min of boiling, filtering, obtain filtrate A；
(2) thyme, basyleave and purple perilla are proportionally mixed, adds the water of 0.4-1 times of the mixture quality, enter
After row is ground, grinding milk is obtained, grinding milk is placed in microwave device, 350-450W, the microwave treatment 10-25 seconds；
Grinding milk is placed in ultrasonic unit afterwards, 0.5-3min is handled under ultrasonic wave 300W-500W power；It will grind afterwards
Grinding slurry is poured into flat board, is placed in the irradiation 70-120 seconds under infrared light, infrared light supply power is 10-20W；Using sheet frame pressure
Filter, obtains filtrate, afterwards with centrifugation 3000-4000r pm, takes supernatant, obtains liquor B；
(3) filtrate A and liquor B are mixed, obtains mixed liquor A；By Ovum Limax white powder, nacre protein freeze-dried powder, white
Granulated sugar, salt, palm oil, oyster shell whiting mix according to ratio of weight and number, add the water of 0.3-0.6 times of the mixture quality, and adjust
PH 4-6 are saved, mixed liquid B is obtained, mixed liquor A is mixed with mixed liquid B, stir 400-700rpm, stir 10-30min, afterwards
Rotating speed 700-900rpm is adjusted, weakly alkaline solution is added dropwise and is added dropwise in system solution, adjusts pH7-8, and continues to stir 20-
50min, stand, obtain emulsion A；
(4) emulsion A being added drop-wise in nacre liquid, rate of addition is 1-10 drops/sec, while solution is stirred,
Speed of agitator is 500-800rpm, stirs 20-30min, obtains emulsion B；
Arabic gum and maltodextrin are mixed in proportion, obtain mixed liquor C；Mixing is added dropwise into the emulsion B
Liquid C, rate of addition is 1-10 drops/sec, while solution is stirred, speed of agitator 600-800rpm, stirs 20-30min,
Obtain emulsion C；The emulsion C is subjected to high-pressure homogenization processing afterwards, under 40-55 DEG C, 20-30MPa homogenization pressures
Matter, homogenizing time 0.5-1h, obtains homogenizing fluid；
(5) above-mentioned homogenizing fluid is utilized into centrifugal type atomizer, centrifugal type atomizer revolution is 8000-10000rpm, by mist
Homogenizing fluid after change, which is sent into drying machine, to be dried, and the EAT of drying machine is 160-180 DEG C, leaving air temp 50-80
DEG C, obtained Microcapsules Size is 110-200 μm.
Further, the weakly alkaline solution in the step (3) is food-grade sodium carbonate or sodium bicarbonate solution.
Further, the weakly alkaline solution in the step (3) is the food-grade sodium carbonate that concentration is 0.4-0.8mol/L
Or sodium bicarbonate solution.
Further, the emulsion B in the step (4) and nacre liquid volume ratio are 10-20:5-10.
Further, the preparation method of the Ovum Limax white powder, comprises the following steps：
(1) preparation of snail feed liquid：By chrysanthemum, honeysuckle, cassia seed, radix glycyrrhizae, screwtree root, Magnoliaceae, thyme, sieve
Le, celestial grass, selfheal and water are by weight mixing, 100 DEG C of boiling 10-30min, after mashing, are cooled to after room temperature and brown sugar, honeybee
Honey obtains snail feed liquid by weight mixing, homogeneous；The parts by weight of the snail feed liquid form：Chrysanthemum 1-5 parts,
Honeysuckle 1-5 parts, cassia seed 2-5 parts, radix glycyrrhizae 1-5 parts, screwtree root 5-15 parts, Magnoliaceae 1-5 parts, thyme 0.1-3 parts, sweet basil
0.1-2 parts, celestial grass 1-10 parts, selfheal 0.5-2.5 parts, brown sugar 10-30 parts, honey 1-10 parts, water 30-80 parts；
(2) selection enters before estivation period or before hibernation period, and body weight is 45-55 grams, and the monthly age is the snail of -5.5 months 3.5 months,
Snail feed liquid is fed into snail, daily scale of feeding is the 7%-15% of snail body weight, and in 15~30 DEG C of temperature, air humidity
50%~90%, continuously feed 20-50d；
(3) after feeding, and it is 5-10 DEG C that snail is transferred into temperature, and in closed breeding apparatus, nitrogen is poured into device
Gas opens air bleeding valve simultaneously, after the 50-80s that ventilates, closes nitrogen and air bleeding valve, backward obturator in pour oxygen while open
Open air bleeding valve, close oxygen and air bleeding valve after the 15-25s that ventilates, after closed raising 10-30min；Nitrogen is poured into device simultaneously
Open air bleeding valve, after the 60-100s that ventilates, close nitrogen and air bleeding valve, backward obturator in pour oxygen while the row of unlatching
Air valve, closes oxygen and air bleeding valve after the 5-15s that ventilates, and after closed raising 5-10min, is immediately placed in-4-- 20 DEG C of freezings, mechanical
After shelling, crush, be ground into homogenate, be once homogenized；
Once homogenate carries out ultrasound by described in, and 20-50min is handled under 200-600W；Once homogenate uses ultrasonic disruption
The processing mode of instrument is：Ultrasonication 6-10s, interval 6-10s, then ultrasonication 6-10s, interval 6-10s, persistently by upper
Ultrasonic treatment time, intermittent time operation are stated, when ultrasonic treatment time and intermittent time sum reach 20-50min, i.e.,
Completion is handled, and obtains secondary homogenate；Secondary homogenate is placed in-18-- 22 DEG C of freezing 10-30min, crushes, grinding, obtains snail
Albumen powder.
Further, the breeding apparatus is the experimental provision of intermittence low-oxygen environment, and specially patent of invention is " between offer
The animal experiment device of having a rest property low-oxygen environment ", Publication No. CN101491477A, uniquely the difference is that, add in the apparatus
Temperature control equipment, the temperature and constant temperature of the device can be set.
Further, the preparation method of the nacre protein freeze-dried powder, comprises the following steps：
(1) nacre after processing is subjected to mechanical crushing, crosses 100-200 mesh sieves, obtain nacre powder；To pearl
Mass volume ratio 10%-50% acetum is added in layer powder, stirs to nacre powder and all dissolves, filtering, obtain
Filtrate, and precipitated with distillation water washing, cleaning solution is transferred to filtrate, it is final to obtain nacre clear liquid；
(2) nacre clear liquid is pumped into high-voltage pulse electric field processing chamber, electric-field strength with 15-25mL/min flow velocitys through peristaltic pump
Spend 20-40k V/cm, umber of pulse 10-20；
(3) enzymolysis-Microwave Extraction：Above-mentioned nacre clear liquid pH to 5.0-6.5 is adjusted, quality is added into nacre clear liquid
Concentration is 0.01-0.1% protease, is placed under microwave radiation, magnetic agitation, under the conditions of microwave power 200W-300W, carries
5-10min is taken, changes microwave power 1100-1500W, 5-10s is extracted, obtains enzymolysis liquid；The enzyme activity of the protease is 1000-
2000U/g；
(4) by enzymolysis liquid, with enzymolysis reaction, room temperature is rapidly cooled to after enzyme deactivation by enzyme deactivation 1-8min in boiling water bath,
4000-8000rpm, 5-10min is centrifuged, obtain nacre enzymolysis supernatant；
(5) by nacre enzymolysis supernatant by freeze-drying to nacre protein freeze-dried powder.
Further, the acetate concentration in the preparation process (1) of the nacre protein freeze-dried powder is 0.5-2molL-1；
Preferably, the nacre in the preparation process (1) of the nacre protein freeze-dried powder is pearl culturing clam nacre or bird with red feathers
One or both of emerald green pearl mussel layer mixes；
Preferably, the protease in the preparation process (3) of the nacre protein freeze-dried powder is papain, elastic egg
One or more combinations in white enzyme, trypsase；
Further, the preparation method of the nacre liquid, comprises the following steps：
(1) nacre is subjected to trimming processing, the nacre after processing is subjected to mechanical crushing, make particle after crushing
Average diameter is not more than 1-2cm；
(2) nacre particle is being pumped into high-voltage pulse electric field processing chamber, electric field with 15-25mL/min flow velocitys through peristaltic pump
Intensity 20-40kV/cm, umber of pulse 10-20；
(3) nacre particle after treatment is inserted into extraction equipment for purifying, carries out self-burning type continous way dry distillation charring,
Temperature control is at 550-650 DEG C；Then condensed in two stages is carried out, and it is quiet after the liquid obtained by condensed in two stages is mixed in blending tank
Put；Mixed liquor is subjected to one-level distillation under conditions of 50-60 DEG C, more than vacuum 0.1-0.15Mpa, is original to distillation yield
The 80-90% of liquid product, is condensed, wherein, it can add new mixing when distillation yield is the 80-90% of stoste volume
Liquid, continue to be distilled and condensed according to above-mentioned steps, finally give nacre liquid.
Preferably, the nacre mixes for one or both of pearl culturing clam nacre or Perna viridis nacre；
Further, the preparation method of the oyster shell whiting, comprises the following steps：
(1) after shell being carried out into preliminary crushing, ultrasonic cleaning 10-20min is carried out, shell will be crushed afterwards and be placed in drying box
In, 70-90 DEG C, dry 0.5-2.5h；Shell will be crushed to continue to crush 2-8min, and cross 50-100 mesh sieves, obtain shell coarse powder；
(2) by shell coarse powder and water according to mass ratio 1-5:20-100 is mixed, and adjusts pH 6.0-7.0, adds quality percentage
Neutral proteinase than 0.1-0.5%, in 40-50 DEG C of water-bath inside holding 2-3 hours, appropriate neutral proteinase is added,
Continue to be incubated 0.5-1 hours, shell mixed liquor is subjected to microwave treatment afterwards, power 150-200W, is warming up to 80-100 DEG C, by
It is added dropwise to lactic acid.20-40min is incubated at 80-100 DEG C, rotating speed is moderate；After reaction terminates, room temperature, vacuum filtration two are cooled in
It is secondary.Weighed after residue drying.Filtrate is placed in 50-65 DEG C of baking oven, is dried, and grinding, produces oyster shell whiting.
Further, in the preparation process (2) of the oyster shell whiting, the volume ratio that lactic acid and shell mixed liquor is added dropwise is 1-2:
10-15。
Preferably, the shell is one or more groups in awabi shell, clam shell, red spiral case, raw oyster shell, conch shell
Close.
It is a further object of the present invention to provide the application of above-mentioned microcapsules barbecue sauce.
Further, by the microcapsules barbecue sauce and honey, thick chilli sauce according to parts by weight 4-6:1-2:
Mutton surface is coated on after 0.5-2 mixing, is placed in baking box, 150-180 DEG C of progress high temperature barbecue, is baked 10-15min.
Beneficial effect：
1st, the present invention uses bilayered microcapsule structure, and albumen is used using Chinese prickly ash, ginger powder, thyme etc. as internal layer wall material
The mode being crosslinked with the calcium in oyster shell whiting has synthesized interior microcapsule, not only microcapsule flavouring provide enhancing nutrition,
Strengthen the function affect such as calcium uptake, anti-oxidant, and enhance the resistant to elevated temperatures characteristic of microcapsules；Further, by nacre
Liquid is sufficiently mixed with interior microcapsule by high-speed stirred, nacre liquid is evenly distributed on the surface of interior microcapsule, is produced
The interior microcapsule of nacre liquid has been adsorbed, can not only play nacre liquid effect, and further enhance internal layer
The compactness of microcapsules；Finally, Arabic gum and maltodextrin nacre liquid has been adsorbed into as microcapsule shell cladding
Organic phase change material microcapsules, so as to obtain having anti-oxidant, high temperature resistant, possess the original wind of barbecue sauce after barbecue
Taste, the flavor for being effectively improved food roasting, protection nutriment are prevented from losing, effectively alleviated caused by food barbecuing to body
The damaging of health, effectively alleviate because of the edible food roasting damage brought to human gastrointestinal tract and teenager's eyesight is brought
Damage bilayered microcapsule.
2nd, significant antioxidation activity：The microcapsules barbecue sauce of the present invention possesses significant antioxidation activity, micro-
In the antioxygenic property test of capsule barbecue sauce, it can be seen that microcapsules barbecue sauce of the invention is to hydroxy radical
Scavenging activity it is notable, and increase with the increase of its concentration, can to Scavenging action to hydroxyl free radical when concentration is 16mg/mL
Reach 88.65%；Even across 180 DEG C, after 10min high temperature barbecue processing, its inoxidizability stills remain in 71.75%,
Still possess stronger anti-oxidation characteristics.Microcapsules barbecue sauce is to superoxide anion (O2-) scavenging action experiment in can be with
Find out, the microcapsules barbecue sauce in the embodiment of the present invention is to superoxide anion (O2-) there is higher clearance rate, work as concentration
For 16mg/mL when, 89.56% is up to the clearance rate of superoxide anion, even across 180 DEG C, 10min high temperature barbecue is handled
Afterwards, its anti-oxidant or property stills remain in 69.72%.
3rd, significant antiulcer characteristic：The microcapsules barbecue sauce of the present invention has significant antiulcer for intestines and stomach
Characteristic.By antiulcer test in it can be seen from commercially available common barbecue sauce substantially without the effect for improving gastric ulcer, and this
The experimental group and experimental comparison group of invention have the effect of anti-gastric-ulcer；Experimental group anti-gastric-ulcer effect is better than experiment contrast more
Group.The effect of barbecue sauce of the present invention is more beneficial for playing its antiulcer.
4th, it is effectively improved food flavor：The microcapsule flavouring that the barbecue of the present invention makes is in meat-like flavor, freshness, lasting
Between upper better than in the market like product, the meat of smell of mutton is also easy to produce especially for mutton, meat delicate flavour can kept
On the basis of, the effect of mutton smell of mutton is neutralized well, meat products can not be salted down before barbecue using product of the present invention
System reduces salting period.Nutritious, the tasty mouthfeel that is used to roast the flavoring made of the present invention, meat-like flavor is obvious,
It is mellow, time and the labor intensity of culinary art can be reduced, strengthens the delicious mouthfeel of barbecue and mellow flavor, is that its aftertaste is long.And
And as long as the above-mentioned flavoring for being used for barbecue making can deposit 1 year at room temperature, it is on-demand, it is convenient to use.
5th, by test, the powder granularity for the nacre protein freeze-dried powder for finding to be prepared using the present invention is reduced, and powder is equal
Evenness improves, and moisture and calcium carbonate quantity change and unobvious；Found by determining declinate and the degree of compression, the mobility of the two without
Significant difference and the pharmacodynamics test by being influenceed on rat acute mucosal lesion find, the nacre egg prepared with the present invention
White freeze-dried powder can further be remarkably reinforced the drug effect of nacreous layer powder antiulcer.
6th, the present invention is by the way that during snail raising, early stage carries out the nursing of special mixed feed to it, and the later stage is to it
The low temperature of progress, in short-term anoxic treatment, the Ovum Limax white powder that ground homogenate coordinates supersound process to obtain have significant antioxygen
Change characteristic.In the determination experiment of superoxide dismutase, microcapsules barbecue sauce of the invention has significant super oxygen discrimination
Change enzymatic activity, the enzymatic activity of its superoxide dismutase is average up to 1090U/mL, after high-temperature process, its super oxygen discrimination
The enzymatic activity for changing enzyme still can reach 892.5U/mL, it can thus be seen that it has significant high temperature resistant and higher enzyme activity
Property.
7th, there is the effect of nourishing tonifying Qi：During edible food roasting, because barbecue is made by high temperature mode
Moisture in food is reduced, and wants normal stool to absorb the moisture in body in food to body, and the moisture in body is inhaled
Walk, body will be dried, and easily be got angry after eating, and the present invention is eaten during Ovum Limax white powder is prepared by snail
The process of the materials such as chrysanthemum, honeysuckle, radix glycyrrhizae, it is smaller so as to obtain molecular weight by the oxidation Decomposition of snail body, be more easy to by
Body is digested and assimilated while has antioxidation activity concurrently, the benefit materials that nutritive value is higher.
8th, nacre is effectively utilized：
The structure of shell is divided into three layers：Outermost is cuticula, is made up of hardened proteins；Centre is prismatic layer, by calcite
Type calcium carbonate forms；Most interior is nacre, typically (is generally less than by the calcium carbonate minerals such as calcite or aragonite and a small amount of organic matter
5%) form.It is nacreous layer powder by the innermost layer processing grinds of shell, modern pearl culture and the development of processing industry, greatly
Ground adds the yield of nacreous layer powder.These nacre resources how are made full use of, develop Creative product, improve nacreous layer powder
Value, be the focus that scholars study in recent years.
Nacre is obtained protein freeze-dried powder by the present invention, not only reduces production cost, is effectively utilized shellfish
Shell class raw material, there is higher application value and market value；Microwave is coordinated to coordinate enzymolysis experiment using high-pressure pulse electric, most
The nacre protein freeze-dried powder obtained eventually, there is significantly more solubility in terms of hydrolysis degree, and compare conventional heating methods
40-50% is saved, more saves, significantly reduces production cost.
At a certain temperature, the quality dissolved when certain solid matter reaches saturation state in 100g solvents, is called this
Solubility of the kind material in this solvent.Through experiment, 22.3 DEG C of solubility is 20.65g/ to protein freeze-dried powder at normal temperatures
100ml。
9th, nacre liquid：Using nacre as raw material, dry distillation charring and distillation is coordinated to handle by high-pressure pulse electric,
The liquid (referred to here as nacre liquid) of particular matter is obtained, the liquid is for vascular hypertension, tracheitis and phlegm-heat cough, the heart
The illnesss such as popular name for, eczema, skin ulcer, epilepsy have significant curative effect notable, have significant alleviation especially for patients w ith peptic ulcer disease
Effect.
Embodiment
The preparation of the Ovum Limax white powder of embodiment 1
The preparation method of Ovum Limax white powder, comprises the following steps：
(1) preparation of snail feed liquid：By 3 parts of chrysanthemum, 3 parts of honeysuckle, 4 parts of cassia seed, 3 parts of radix glycyrrhizae, 10 parts of screwtree root,
By weight mixing, 100 DEG C are steamed for 4 parts of Magnoliaceae, 2 parts of thyme, 1.5 parts of sweet basil, 6 parts of celestial grass, 1.5 parts of selfheal, 60 parts of water
10-30min is boiled, after mashing, is cooled to after room temperature with 25 parts of brown sugar, 6 parts of honey than mixing, homogeneous, obtains snail feed liquid；
(2) selection will enter before estivation period or before hibernation period, and body weight is 45-55 grams, and the monthly age is the snail of 5 months, will
Nourishing slurry feeds snail, and daily scale of feeding is the 12% of snail body weight, and continuous to raise in 25 DEG C of temperature, air humidity 70%
Feed 35d；
(3) after feeding, it is 6 DEG C that snail is transferred into temperature, and in closed breeding apparatus, nitrogen is poured into device simultaneously
Open air bleeding valve, after the 70s that ventilates, close nitrogen and air bleeding valve, backward obturator in pour oxygen while open air bleeding valve,
Ventilate and oxygen and air bleeding valve are closed after 20s, after closed raising 25min；Nitrogen is poured into device while opens air bleeding valve, is ventilated
After 80s, close nitrogen and air bleeding valve, backward obturator in pour oxygen while open air bleeding valve, close oxygen after ventilation 10s
Gas and air bleeding valve, after closed raising 8min, it is immediately placed in -10 DEG C of freezings, after mechanical dejacketing, crushes, be ground into homogenate, obtain one
Secondary homogenate；
Progress ultrasound will be once homogenized, 30min is handled under 400W；Once homogenate uses the processing mode of sonicator
It is：Ultrasonication 8s, interval 6s, then ultrasonication 8s, interval 6s, persistently by above-mentioned ultrasonic treatment time, interval when
Between operate, when ultrasonic treatment time and intermittent time sum reach 30min, i.e. completion is handled, and obtains secondary homogenate；By two
Secondary homogenate is placed in -20 DEG C of freezing 20min, crushes, grinding, obtains Ovum Limax white powder.
Further, the breeding apparatus is the experimental provision of intermittence low-oxygen environment, and specially patent of invention is " between offer
The animal experiment device of having a rest property low-oxygen environment ", Publication No. CN101491477A, uniquely the difference is that, add in the apparatus
Temperature control equipment, the temperature and constant temperature of the device can be set.
The preparation of the nacre protein freeze-dried powder of embodiment 2
The preparation method of nacre protein freeze-dried powder, comprises the following steps：
(1) nacre after processing is subjected to mechanical crushing, crosses 100-200 mesh sieves, obtain nacre powder；To pearl
The acetum of mass volume ratio 30% is added in layer powder, stirs to nacre powder and all dissolves, filtering, obtain filtrate,
And precipitated with distillation water washing, cleaning solution is transferred to filtrate, it is final to obtain nacre clear liquid；
(2) nacre clear liquid is pumped into high-voltage pulse electric field processing chamber, electric-field intensity with 20mL/min flow velocitys through peristaltic pump
35kV/cm, umber of pulse 16；
(3) enzymolysis-Microwave Extraction：Above-mentioned nacre clear liquid pH to 5.5 is adjusted, mass concentration is added into nacre clear liquid
For 0.06% protease, it is placed under microwave radiation, magnetic agitation, under the conditions of microwave power 250W, extracts 8min, conversion is micro-
Wave power 1300W, 8s is extracted, obtains enzymolysis liquid；The enzyme activity of the protease is 1500U/g；
(4) by enzymolysis liquid, with enzymolysis reaction, room temperature is rapidly cooled to after enzyme deactivation by enzyme deactivation 4min in boiling water bath,
6000rpm, 8min is centrifuged, obtain nacre enzymolysis supernatant；
(5) by nacre enzymolysis supernatant by freeze-drying to nacre protein freeze-dried powder.
Wherein, the acetate concentration in step (1) is 0.5-2molL-1；
Wherein, the nacre in step (1) is the mixing of pearl culturing clam nacre and Perna viridis nacre in any proportion；
Wherein, the protease in step (3) is papain, the combination of elastoser in any proportion.
The preparation of the nacre liquid of embodiment 3
The preparation method of nacre liquid, comprises the following steps：
(1) nacre is subjected to trimming processing, the nacre after processing is subjected to mechanical crushing, make particle after crushing
Average diameter is not more than 1-2cm；
(2) nacre particle is being pumped into high-voltage pulse electric field processing chamber, electric-field strength with 25mL/min flow velocitys through peristaltic pump
Spend 35k V/cm, umber of pulse 15；
(3) nacre particle after treatment is inserted into extraction equipment for purifying, carries out self-burning type continous way dry distillation charring,
Temperature control is at 600 DEG C；Then condensed in two stages is carried out, and is stood after the liquid obtained by condensed in two stages is mixed in blending tank；
Mixed liquor is subjected to one-level distillation under conditions of 55 DEG C, more than vacuum 0.15Mpa, is stoste volume to distillation yield
85%, condensed, wherein, new mixed liquor can be added when distillation yield is the 90% of stoste volume, is continued according to upper
State step to be distilled and condensed, finally give nacre liquid.
Wherein, nacre is pearl culturing clam nacre.
The preparation of the oyster shell whiting of embodiment 4
The preparation method of oyster shell whiting, comprises the following steps：
(1) after shell being carried out into preliminary crushing, ultrasonic cleaning 15min is carried out, shell will be crushed afterwards and be placed in drying box,
85 DEG C, dry 2h；Shell will be crushed to continue to crush 5min, and cross 80-85 mesh sieves, obtain shell coarse powder；
(2) by shell coarse powder and water according to mass ratio 3:65 mixing, adjust pH 6.0-7.0, add mass percent
0.3% neutral proteinase, in 45 DEG C of water-bath inside holding 2.5 hours, appropriate neutral proteinase is added, continues to be incubated
0.6 hour, shell mixed liquor is subjected to microwave treatment afterwards, power 160W, 90 DEG C is warming up to, lactic acid is added dropwise.At 85 DEG C
25min is incubated, rotating speed is moderate；After reaction terminates, room temperature is cooled in, vacuum filtration is twice.Weighed after residue drying.Filtrate is placed in
In 55 DEG C of baking ovens, dry, grinding, produce oyster shell whiting.
Wherein, in the step (2), the volume ratio that lactic acid and shell mixed liquor is added dropwise is 1:12.
Wherein, shell is that awabi shell, clam shell, red spiral case mix according to any proportion.
The preparation and application of the microcapsules barbecue sauce of embodiment 5：
(1) 0.5 part of Chinese prickly ash, 1 part of ginger powder, 5 parts of sesame, 5 parts of peanut, 1 part of carrot are proportionally mixed, added mixed
The water that 0.4 times of compound quality, 20min is beaten, heats 40 DEG C, 15min of boiling, filtering, obtain filtrate A；
(2) 2 parts of 2 parts of thyme, 2 parts of basyleave and purple perilla are proportionally mixed, adds 0.4 times of the mixture quality
Water, after being ground crushing, obtain grinding milk, grinding milk be placed in microwave device, 350W, microwave treatment 10 seconds；
Grinding milk is placed in ultrasonic unit afterwards, 0.5min is handled under ultrasonic wave 300W power；Afterwards by grinding milk
It is poured into flat board, is placed under infrared light and irradiates 70 seconds, infrared light supply power is 10W；Using plate compression, filtrate is obtained, it
Afterwards with centrifugation 3000rpm, supernatant is taken, obtains liquor B；
(3) by filtrate A and liquor B according to mass ratio 1：1 mixing, obtains mixed liquor A；By 10 parts of Ovum Limax white powder, treasure
5 parts of pearl layer protein freeze-dried powder, 2 parts of white granulated sugar, 5 parts of salt, 1 part of palm oil, 1 part of oyster shell whiting mix according to ratio of weight and number, and
PH 4 is adjusted, obtains mixed liquid B, by mixed liquor A and mixed liquid B according to mass ratio 1:1 mixing, stir 400rpm, stirring
10min, rotating speed 700rpm is adjusted afterwards, weakly alkaline solution is added dropwise and is added dropwise in system solution, adjusts pH7, and continue to stir
20min, stand, obtain emulsion A；
(4) emulsion A is added drop-wise in nacre liquid, rate of addition is 1 drop/sec, while solution is stirred, and is stirred
Rotating speed is 500rpm, stirs 20min, obtains emulsion B；
4 parts of 2 parts of Arabic gum and maltodextrin are mixed in proportion, obtain mixed liquor C；Dripped into the emulsion B
Add mixed liquor C, rate of addition is 1 drop/sec, while solution is stirred, speed of agitator 600rpm, stirs 20min, obtains
Emulsion C；The emulsion C is subjected to high-pressure homogenization processing, the homogeneous under 40 DEG C, 20MPa homogenization pressures, homogenizing time afterwards
0.5h, obtain homogenizing fluid；
(5) above-mentioned homogenizing fluid is utilized into centrifugal type atomizer, centrifugal type atomizer revolution is 8000rpm, after atomization
Homogenizing fluid is sent into drying machine and is dried, and the EAT of drying machine is 160 DEG C, and leaving air temp is 50 DEG C, obtained micro- glue
Capsule particle diameter is 110 μm.
Wherein, the weakly alkaline solution in step (3) is food-grade sodium carbonate liquor, concentration 0.4mol/L.
Wherein, the volume ratio of the emulsion B in step (4) and nacre liquid is 15:8.
By microcapsules barbecue sauce and honey, thick chilli sauce according to parts by weight 4:1:Mutton is coated on after 0.5 mixing
Surface, place in baking box, 150 DEG C of progress high temperature barbecues, be baked 10min.
Ovum Limax white powder above, nacre protein freeze-dried powder, nacre liquid, oyster shell whiting are prepared by embodiment 1-4 respectively
Obtain.The preparation and application of the microcapsules barbecue sauce of experimental example 6
(1) 5 parts of Chinese prickly ash, 5 parts of ginger powder, 10 parts of sesame, 15 parts of peanut, 6 parts of carrot are proportionally mixed, added mixed
The water that 1.5 times of compound quality, 40min is beaten, heats 55 DEG C, 30min of boiling, filtering, obtain filtrate A；
(2) 5 parts of 5 parts of thyme, 5 parts of basyleave and purple perilla are proportionally mixed, adds 1 times of the mixture quality
Water, after being ground crushing, grinding milk is obtained, grinding milk is placed in microwave device, 450W, microwave treatment 25 seconds；It
Grinding milk is placed in ultrasonic unit afterwards, 3min is handled under ultrasonic wave 500W power；Grinding milk is poured into afterwards
Irradiated 120 seconds in flat board, being placed under infrared light, infrared light supply power is 20W；Using plate compression, filtrate, Zhi Houyong are obtained
4000r pm are centrifuged, supernatant is taken, obtains liquor B；
(3) by filtrate A and liquor B according to mass ratio 1：1 mixing, obtains mixed liquor A；By 30 parts of Ovum Limax white powder, treasure
20 parts of pearl layer protein freeze-dried powder, 8 parts of white granulated sugar, 15 parts of salt, 5 parts of palm oil, 4 parts of oyster shell whiting mix according to ratio of weight and number,
And pH 6 is adjusted, mixed liquid B is obtained, by mixed liquor A and mixed liquid B according to mass ratio 1:1 mixing, stir 700rpm, stirring
30min, rotating speed 900rpm is adjusted afterwards, weakly alkaline solution is added dropwise and is added dropwise in system solution, adjusts pH8, and continue to stir
50min, stand, obtain emulsion A；
(4) emulsion A is added drop-wise in nacre liquid, rate of addition is 10 drops/sec, while solution is stirred, and is stirred
Mix rotating speed is 800rpm, stirs 30min, obtains emulsion B；
8 parts of 8 parts of Arabic gum and maltodextrin are mixed in proportion, obtain mixed liquor C；Dripped into the emulsion B
Add mixed liquor C, rate of addition is 10 drops/sec, while solution is stirred, speed of agitator 800rpm, stirs 30min, obtains
To emulsion C；The emulsion C is subjected to high-pressure homogenization processing, the homogeneous under 55 DEG C, 30MPa homogenization pressures, during homogeneous afterwards
Between 1h, obtain homogenizing fluid；
(5) above-mentioned homogenizing fluid is utilized into centrifugal type atomizer, centrifugal type atomizer revolution is 10000rpm, after atomization
Homogenizing fluid is sent into drying machine and is dried, and the EAT of drying machine is 180 DEG C, and leaving air temp is 80 DEG C, obtained micro- glue
Capsule particle diameter is 200 μm.
Weakly alkaline solution in step (3) is food-grade sodium bicarbonate solution, concentration 0.8mol/L.
Wherein, the volume ratio of the emulsion B in step (4) and nacre liquid is 20:10.
By microcapsules barbecue sauce and honey, thick chilli sauce according to parts by weight 6:2:Mutton table is coated on after 2 mixing
Face, place in baking box, 180 DEG C of progress high temperature barbecues, be baked 15min.
Ovum Limax white powder above, nacre protein freeze-dried powder, nacre liquid, oyster shell whiting are prepared by embodiment 1-4 respectively
Obtain.The preparation and application of the microcapsules barbecue sauce of experimental example 7
(1) 3 parts of Chinese prickly ash, 2 parts of ginger powder, 8 parts of sesame, 8 parts of peanut, 3 parts of carrot are proportionally mixed, adds mixing
The water that 1 times of amount of substance, 35min is beaten, heats 45 DEG C, 20min of boiling, filtering, obtain filtrate A；
(2) 3 parts of 3 parts of thyme, 4 parts of basyleave and purple perilla are proportionally mixed, adds 0.5 times of the mixture quality
Water, after being ground crushing, obtain grinding milk, grinding milk be placed in microwave device, 400W, microwave treatment 15 seconds；
Grinding milk is placed in ultrasonic unit afterwards, 2min is handled under ultrasonic wave 350W power；Grinding milk is inclined afterwards
Note and irradiate 100 seconds in flat board, being placed under infrared light, infrared light supply power is 15W；Using plate compression, filtrate is obtained, afterwards
With centrifugation 3500r pm, supernatant is taken, obtains liquor B；
(3) by filtrate A and liquor B according to mass ratio 1：1 mixing, obtains mixed liquor A；By 25 parts of Ovum Limax white powder, treasure
16 parts of pearl layer protein freeze-dried powder, 6 parts of white granulated sugar, 8 parts of salt, 4 parts of palm oil, 3 parts of oyster shell whiting mix according to ratio of weight and number, and
PH 6 is adjusted, obtains mixed liquid B, by mixed liquor A and mixed liquid B according to mass ratio 1:1 mixing, stir 500rpm, stirring
15min, rotating speed 800rpm is adjusted afterwards, weakly alkaline solution is added dropwise and is added dropwise in system solution, adjusts pH7-8, and continue to stir
30min, stand, obtain emulsion A；
(4) emulsion A is added drop-wise in nacre liquid, rate of addition is 4-5 drops/sec, while solution is stirred, and is stirred
Mix rotating speed is 600rpm, stirs 25min, obtains emulsion B；
7 parts of 6 parts of Arabic gum and maltodextrin are mixed in proportion, obtain mixed liquor C；Dripped into the emulsion B
Add mixed liquor C, rate of addition is 5-6 drops/sec, while solution is stirred, speed of agitator 700rpm, stirs 25min, obtains
To emulsion C；The emulsion C is subjected to high-pressure homogenization processing, the homogeneous under 45 DEG C, 25MPa homogenization pressures, during homogeneous afterwards
Between 0.6h, obtain homogenizing fluid；
(5) above-mentioned homogenizing fluid is utilized into centrifugal type atomizer, centrifugal type atomizer revolution is 9000rpm, after atomization
Homogenizing fluid is sent into drying machine and is dried, and the EAT of drying machine is 170 DEG C, and leaving air temp is 60-70 DEG C, obtained micro-
Capsule grain diameter is 150-160 μm.
Wherein, weakly alkaline solution is food-grade sodium bicarbonate solution, concentration 0.5mol/L.
Wherein, the volume ratio of the emulsion B in step (4) and nacre liquid is 16:9.
By microcapsules barbecue sauce and honey, thick chilli sauce according to parts by weight 5:1.5:Mutton is coated on after 1 mixing
Surface, place in baking box, 160 DEG C of progress high temperature barbecues, be baked 13min.
Ovum Limax white powder above, nacre protein freeze-dried powder, nacre liquid, oyster shell whiting are prepared by embodiment 1-4 respectively
Obtain.The preparation and application of the microcapsules barbecue sauce of experimental example 8
(1) 3 parts of Chinese prickly ash, 3 parts of ginger powder, 7 parts of sesame, 10 parts of peanut, 4 parts of carrot are proportionally mixed, adds mixing
The water that 1 times of amount of substance, 30min is beaten, heats 45 DEG C, 20min of boiling, filtering, obtain filtrate A；
(2) 4 parts of 3.5 parts of thyme, 3.5 parts of basyleave and purple perilla are proportionally mixed, adds the mixture quality
0.6 times of water, after being ground crushing, grinding milk is obtained, grinding milk is placed in microwave device, 400W, microwave treatment
15 seconds；Grinding milk is placed in ultrasonic unit afterwards, 1.5min is handled under ultrasonic wave 400W power；Afterwards will grinding
Slurries are poured into flat board, are placed under infrared light and are irradiated 100 seconds, infrared light supply power is 15W；Using plate compression, filtered
Liquid, afterwards with centrifugation 3500rpm, supernatant is taken, obtains liquor B；
(3) filtrate A and liquor B are mixed, obtains mixed liquor A；By 20 parts of Ovum Limax white powder, nacre protein freeze-dried powder
11 parts, 5 parts of white granulated sugar, 6.5 parts of salt, 3.5 parts of palm oil, oyster shell whiting 2.5-3 parts mixes according to ratio of weight and number, and adjusts pH
4-6, mixed liquid B is obtained, mixed liquor A is mixed with mixed liquid B, stir 500rpm, stirred 15min, adjust rotating speed afterwards
800rpm, weakly alkaline solution is added dropwise and is added dropwise in system solution, adjusts pH7-8, and continue to stir 30min, stand, emulsified
Liquid A；
(4) emulsion A is added drop-wise in nacre liquid, rate of addition is 5 drops/sec, while solution is stirred, and is stirred
Rotating speed is 600rpm, stirs 25min, obtains emulsion B；
6 parts of 5 parts of Arabic gum and maltodextrin are mixed in proportion, obtain mixed liquor C；Dripped into the emulsion B
Add mixed liquor C, rate of addition is 5 drops/sec, while solution is stirred, speed of agitator 700rpm, stirs 25min, obtains
Emulsion C；The emulsion C is subjected to high-pressure homogenization processing, the homogeneous under 45 DEG C, 26MPa homogenization pressures, homogenizing time afterwards
0.5h, obtain homogenizing fluid；
(5) above-mentioned homogenizing fluid is utilized into centrifugal type atomizer, centrifugal type atomizer revolution is 9000rpm, after atomization
Homogenizing fluid is sent into drying machine and is dried, and the EAT of drying machine is 170 DEG C, and leaving air temp is 70 DEG C, obtained micro- glue
Capsule particle diameter is 150-160 μm.
Wherein, the weakly alkaline solution in step (3) is food-grade sodium carbonate liquor, concentration 0.5mol/L.
Wherein, the volume ratio of the emulsion B in step (4) and nacre liquid is 15:8.
By microcapsules barbecue sauce and honey, thick chilli sauce according to parts by weight 5:1.5:Sheep is coated on after 1.5 mixing
Meat surface, place in baking box, 180 DEG C of progress high temperature barbecues, be baked 15min.
Ovum Limax white powder above, nacre protein freeze-dried powder, nacre liquid, oyster shell whiting are prepared by embodiment 1-4 respectively
Obtain.The antioxygenic property test of the microcapsules barbecue sauce of embodiment 9
Sample is classified：Control group：Commercially available common barbecue sauce；Experimental group 1：The microcapsules prepared using embodiment 7 are burnt
Roasting flavoring (being roasted without high temperature)；Experimental group 2：Experimental group 1 pass through 180 DEG C, 15min high temperature barbecue after flavoring；
Sample treatment：Sample is weighed, is put into the mortar of precooling, adds the distilled water of precooling at 4 DEG C, sample and distilled water
Mass volume ratio be 0.1g：0.5ml, it is ground into slurry rapidly in ice bath, is transferred to centrifuge tube, at 4 DEG C, 10000-
12000rpm is centrifuged 15 minutes, is taken supernatant, is obtained solution to be measured, is placed into 4 DEG C of refrigerators and preserves；
The sample preparation of experimental group 2：The microcapsules barbecue sauce of certain mass is weighed, by 180 DEG C, 10min height
After warm barbecue processing, then by weighing quality, add weight of the water polishing because of barbecue loss, and dissolved, other samples
Processing step is same as above.
(1) scavenging action of the microcapsules barbecue sauce to hydroxy radical：
Experiment uses Fenton reaction systems.6mmol/L FeSO are added in test tube42mL, various concentrations VCIt is or to be measured
Solution 2mL, 6mmol/L H2O2Solution 2mL, shakes up, and stands 10min, adds 6mmol/L salicylic acids-ethanol 2mL and reacts, and 37
DEG C warm bath 30min, light absorption value is surveyed in 510nm.
Clearance rate s=[A0-(Ai-Ai O)]/A0× 100%
In formula：A0For control, sample is not added with；AiFor certain concentration when light absorption value；Ai OConcentration during for without developer
Background values.
Table 1 is reference substance VC, the removing of flavoring prepared by commercially available flavoring and the embodiment of the present invention 8 to hydroxy radical
The table of comparisons of rate
The table of comparisons of the clearance rate of the hydroxy radical of table 1
As shown by data, microcapsules barbecue sauce of the invention is notable to the Scavenging activity of hydroxy radical, and as its is dense
The increase of degree and increase, when concentration is 16mg/mL, 88.65% can reach to Scavenging action to hydroxyl free radical；Even across 180 DEG C,
After 15min high temperature barbecue processing, its inoxidizability stills remain in 71.75%, still possesses stronger anti-oxidation characteristics.Therefore
The microcapsules barbecue sauce of the present invention has very strong anti-oxidation function.Which increase the anti-oxidant of microcapsules barbecue sauce
Functional importance.
Simultaneously as can be seen that after microcapsules barbecue sauce bakees by high temperature, still have higher anti-oxidant
Performance.
(2) microcapsules barbecue sauce is to superoxide anion (O2-) scavenging action
With reference to article, " Meng Liyuan, Wang Feng wave broccoli polyphenols extraction process and its antioxidation activity research [J] China food
Conduct and learning report, 2013,13 (5):62-68 " is on determination sample to superoxide anion (O2-) scavenging action method：Polypeptide
Sample is to superoxide anion (O2-) scavenging action choose 1,2,4,8,16mg/mL polypeptide sample lysates, it is right to determine its
The clearance rate of superoxide anion.Wherein, sample packet, processing and classification are same as above.
The table of comparisons of the clearance rate of the superoxide anion of table 2
It should be noted that：Polypeptide powder prepared by 5-7 of the embodiment of the present invention equally has above-mentioned experiment effect, each reality
Apply between example and little with above-mentioned experiment effect otherness.
The measure of the superoxide dismutase of embodiment 10
Assay method：0.1 gram of sample is weighed, is put into the mortar of precooling, adds the pH7.5 0.1M of precooling at 4 DEG C
Tis-HCl buffer solutions (including 1mM EDTA) 0.5ml, slurry is ground into rapidly in ice bath, is transferred to centrifuge tube, at 4 DEG C,
10000-12000rpm is centrifuged 15 minutes, is taken supernatant to insert in 4 DEG C of refrigerators and is preserved, for determining SOD activity, all samples
Product have been surveyed after centrifugation in 6 hours.
Room temperature is adjusted to 25 DEG C, the preheated pH8.2 in 25 DEG C of water-baths, 50mmol/L Tis-HCl buffer solutions exist
First light absorption value is returned to zero at 32nm, separately takes optical path 1cm quartz cuvette, is sequentially added preheated in 25 DEG C of water-baths
PH8.2,50mmol/L Tis-HCl buffer solutions 3ml, the μ L of 45m mol/L pyrogallols solution 6.5, capping survey 320nm after shaking up
The light absorption value at place, take out cuvette and add the μ L of enzyme liquid 6.5 preheated in 25 DEG C of water-baths, timing immediately after shaking up, every 30
Second surveys a light absorption value, continuous to survey 3 minutes, is plotted against time with light absorption value, calculates the reduced value of light absorption value per minute.This experiment
Under the conditions of SOD active unit be defined as at 25 DEG C, the enzyme amount of the autoxidation speed suppression 50% of every milliliter of reaction solution is set to one
Individual unit.
Wherein commercially available control group is from common commercially available barbecue sauce；
Experimental comparison group 1 is prepared by the microcapsules barbecue sauce prepared according to embodiment 8, unique the difference is that not adding
Ovum Limax white powder, other method step is the same as the present invention；
Experimental comparison group 2 is prepared by the microcapsules barbecue sauce prepared according to embodiment 8, uniquely the difference is that, is being made
Ovum Limax white powder prepares different during standby, and in step (1), snail feed liquid replaces with common white dish leaf slurries, its
The same present invention of his method and step；
Experimental comparison group 3 is prepared by the microcapsules barbecue sauce prepared according to embodiment 8, uniquely the difference is that, is being made
Ovum Limax white powder prepares different during standby, in step (3), continues to feed snail, directly freezed after 10-20 days, machine
After tool shells, crush, other method step is the same as the present invention；
Measurement result such as table 3：
The superoxide dismutase vigour of table 3
The antiulcer of embodiment 11 is tested
Experimental method
Rat is grouped at random, is respectively classified into different groups, according to raw material various dose (0.5g/100g water, 2g/100g
Water) carry out feeding；Every group of each 10 animal, male and female half and half, weight (180 ± 10) g.Tested according to literature method, rat
After water 24h is can't help in fasting, each administration group is designed according to dosage, and nacreous layer powder (raw material powder or Ultramicro-powder) is mixed with distilled water
It is even that decoction, gastric infusion is made；Blank control group gavages isometric(al) distilled water, gavage volume 10mL/kg.1h after administration, every
Rats gavaged 1.5mL ethanol solution hydrochlorides are (per the hydrochloric 1.7mL of 100mL ethanol solution hydrochlorides, absolute ethyl alcohol 60mL, distilled water
Prepare), animal is put to death after 1h, stomach is won, cuts off coat of the stomach along greater curvature after formaldehyde fixation, stomach is turned up, gently used with clear water
Clear water gently washes away gastric content.Observe mucosal lesion situation.Ulcer index computational methods are with the streak damage of stomach lining
Length score, per 1mm be 1 point, if length be less than 1mm person count 0.5 point.
Wherein, blank control group is distilled water；Commercially available control group 1 is commercially available common barbecue sauce；
Experimental comparison group 1 is the microcapsules barbecue sauce prepared according to embodiment 8, unique the difference is that nacre albumen
The preparation of freeze-dried powder is using the method for ultramicro grinding, and other method step is the same as the present invention；
Experimental comparison group 2 is prepared by the microcapsules barbecue sauce prepared according to embodiment 8, unique the difference is that not adding
Ovum Limax white powder, other method step is the same as the present invention；
Experimental comparison group 3 is prepared by the microcapsules barbecue sauce prepared according to embodiment 8, uniquely the difference is that, is being made
Ovum Limax white powder prepares different during standby, and in step (1), snail feed liquid replaces with common white dish leaf slurries, its
The same present invention of his method and step；
Experimental comparison group 4 is the microcapsules barbecue sauce prepared according to embodiment 8, uniquely the difference is that, does not add treasure
Pearl layer liquid, and the nacreous layer powder by ultramicro grinding of the quality such as addition, other method step is the same as the present invention；
Experimental group 1-4 is respectively microcapsules barbecue sauce prepared by 5-8 of the embodiment of the present invention, is passing through 180 DEG C,
Flavoring after 10min high temperature barbecue processing, then by weighing quality, add weight of the water polishing because of barbecue loss, and entered
Row dissolving, other sample handling procedures are same as above.
As a result it is as follows：
The flavoring of table 4 is put into acidic alcohol Ulcer Models ulcer index comparative result
As can be seen from Table 4, effect of the commercially available common barbecue sauce substantially without improvement gastric ulcer, and the present invention
Experimental group and experimental comparison group have the effect of anti-gastric-ulcer；Experimental group anti-gastric-ulcer effect is better than experimental comparison group more.This hair
The effect of bright barbecue sauce is more beneficial for playing its antiulcer.
In addition, by test, the powder granularity for the nacre protein freeze-dried powder for finding to be prepared using the present invention is reduced, powder
The uniformity improves, and moisture and calcium carbonate quantity change and unobvious；Found by determining declinate and the degree of compression, the mobility of the two
Found without significant difference by the pharmacodynamics test influenceed on rat acute mucosal lesion, the nacre prepared with the present invention
Protein freeze-dried powder can also be remarkably reinforced the drug effect of nacreous layer powder antiulcer.
The visual function of embodiment 12 is evaluated
Be directed to influence of the baked foods to eyesight, this experiment to its whether to edible food roasting after, to visual impairment
There is the effect of alleviation to be verified.
Wherein, commercially available control group 1 is commercially available common barbecue sauce；
Experimental comparison group 1 is prepared by the microcapsules barbecue sauce prepared according to embodiment 8, unique the difference is that not adding
Ovum Limax white powder, other method step is the same as the present invention；
Experimental comparison group 2 is prepared by the microcapsules barbecue sauce prepared according to embodiment 8, uniquely the difference is that, is being made
Ovum Limax white powder prepares different during standby, and in step (1), snail feed liquid replaces with common white dish leaf slurries, its
The same present invention of his method and step；Experimental comparison group 3 is prepared by the microcapsules barbecue sauce prepared according to embodiment 8, uniquely not
In the preparation process of the step of same is Ovum Limax white powder (1) snail feed liquid, cassia seed is not added；According to the weight of above-mentioned steps
Amount is than depending on 4 parts of pine torch, 7.5 parts of water, 100 DEG C of boiling 10-30min, after cassia seed mixed liquor is beaten with Ovum Limax white powder
After once homogenate mixing in step (3), other method step is the same as the present invention；.
Experimental comparison group 4 is prepared by the microcapsules barbecue sauce prepared according to embodiment 8, unique the difference is that in micro- glue
Carrot is not added in the step of preparation method of capsule barbecue sauce (1), after step (2) obtains liquor B, takes 4 parts in mass ratio
Carrot, the supernatant after crushing, be homogenized, filter are added directly in liquor B, follow-up preparation process and the phase of embodiment 8
Together；
Experimental group 1-3 is respectively microcapsules barbecue sauce prepared by the embodiment of the present invention 5,6,8.
Experimental procedure, selects average age between 15-25 year, eyesight is on close level, likes eating the crowd of barbecue, is divided into
9 groups, every group of 40 people, everyone eyesight is detected before experiment starts and after terminating.Experiment starts, 9 groups of people's difference
On every Wendesdays, five, Sunday eat identical barbecue beef, fired temperature is 190 DEG C, 25 minutes, it is unique unlike every group
Respectively using corresponding different barbecue sauce before barbecue；Experimental period is 3 weeks.
From table 5,6, after 4 weeks, the images of left and right eyes distant vision change of different groups and improvement situation.
Table 5 tests front and rear distant vision situation of change
Note：* represents the P ＜ 0.01 compared with before testing
It is directed to table 5 to can be seen that after food roasting was eaten, the food for eating common commercially available barbecue material,
Its eyesight is declined slightly really, and uses experimental comparison group 1-2 barbecue material to play the role of alleviation to its visual impairment, is tested
Control group 3-4 has more obvious mitigation compared with experimental comparison group 1-2；And experimental group 1-3 not only has significant delay to eyesight
Solution acts on, but also can improve often the crowd of edible barbecue group food, has significant characteristic.
It is directed to before and after edible food roasting, the Syndrome Scale that eyes occur is investigated, and refers to table 6.
Table 6 tests front and rear distant vision symptomatic condition
The wherein A of table 6 represents the number for corresponding symptom occur；B represents the number for not occurring corresponding symptom.
As can be seen from Table 6, after food roasting was eaten, for the group of edible common commercially available barbecue material food
In, its eye occurs that swollen obvious eye, ophthalmodynia, photophobia, blurred vision, eye are dry and astringent to be occupied most of, and uses experimental comparison group
1-2 barbecue material plays the role of alleviation to its eye conditions, and experimental comparison group 3-4 has compared with experimental comparison group 1-2 to be become apparent from
Mitigation；And experimental group 1-3 not only has significant mitigation to eye conditions, but also edible burn can be improved often
The crowd of roasting group food, has significant characteristic.
The sensory evaluation of embodiment 13
Experimental procedure is as follows：
Major ingredient：Mutton 500g
Auxiliary material：The flavoring for being used to roast making and commercial like product 1 and 2 prepared by 5-8 of the embodiment of the present invention is opposed
Ratio.
Way：
1. mutton cleaning is cut into slices.
2. by the barbecue sauce of the present invention and water 1：7 mixing, add appropriate salt, sodium bicarbonate, sliced mutton are soaked into 2-3
Hour.
3. the sliced mutton after immersion is roasted on charcoal or directly roasted with baking box.
Assessment method：Select all ages and classes stage, 5-15 year, 25-30 year, 35-45 year, 50-65 year, 75-85 year each 5 people
Evaluating member is formed, comprehensive grading is carried out after trial test.Scoring content includes meat-like flavor, freshness, fragrance remaining time and peculiar smell.Scoring
According to as shown in the table.Each index evaluation result takes the average value of eight evaluating member scores, the factor and weight such as table 7, comments
Determine result such as table 8：
The factor of table 7 and weight
| The factor | Meat-like flavor | Freshness | Fragrance remaining time | Peculiar smell |
| Weight | 0.6 | 0.5 | 0.3 | -0.4 |
Table 8 (scoring item each single item full marks are 10 points)
As can be seen that the microcapsule flavouring of the barbecue making of the present invention is in meat-like flavor, freshness, lasting from table 7,8
Between upper better than in the market like product, the meat of smell of mutton is also easy to produce especially for mutton, meat delicate flavour can kept
On the basis of, well neutralize mutton smell of mutton effect.The flavoring for being used to roast making of the present invention is nutritious, and mouthfeel is fresh
U.S., meat-like flavor are obvious, mellow.Product of the present invention adds when pickling and roast before barbecue, can reduce time and the work of culinary art
Intensity, strengthen the delicious mouthfeel of barbecue and mellow flavor, be that its aftertaste is long.Moreover, above-mentioned be used to roast the flavoring made
It is on-demand as long as 1 year can be deposited at room temperature, it is convenient to use.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should be included in the scope of the protection.
Claims (10)
1. a kind of microcapsules barbecue sauce, it is characterised in that mainly prepared by the raw material of following parts by weight：White granulated sugar 2-8
Part, salt 5-15 parts, Chinese prickly ash 0.5-5 parts, ginger powder 1-5 parts, sesame 5-10 parts, peanut 5-15 parts, carrot 1-6 parts, thyme
2-5 parts, basyleave 2-5 parts, purple perilla 2-5 parts, palm oil 1-5 parts, Ovum Limax white powder 10-30 parts, nacre protein freeze-dried powder 5-
20 parts, nacre liquid 5-20 parts, Arabic gum 2-8 parts, oyster shell whiting 1-4 parts, maltodextrin 4-8 parts；
Wherein, the microcapsules barbecue sauce has bilayered microcapsule structure, with the Chinese prickly ash, ginger powder, sesame, peanut,
Carrot, thyme, basyleave, purple perilla, white granulated sugar, salt, palm oil utilize Ovum Limax white powder and treasure as internal layer wall material
The mode that pearl layer protein freeze-dried powder is crosslinked with the calcium in oyster shell whiting synthesizes, microcapsule in composition, and the nacre liquid is equal
The even surface for being distributed in interior microcapsule, the Arabic gum and maltodextrin are coated on the micro- glue of internal layer as microcapsule shell
The most external of capsule.
A kind of 2. microcapsules barbecue sauce as claimed in claim 1, it is characterised in that：Mainly by the original of following parts by weight
It is prepared by material：White granulated sugar 4-6 parts, salt 6-8 parts, Chinese prickly ash 1-4 parts, ginger powder 2-4 parts, sesame 6-8 parts, peanut 8-12 parts, carrot
3-5 parts, thyme 3-4 parts, basyleave 3-4 parts, purple perilla 3-4 parts, palm oil 2-4 parts, Ovum Limax white powder 15-25 parts, nacre
Protein freeze-dried powder 8-16 parts, nacre liquid 8-15 parts, Arabic gum 4-6 parts, oyster shell whiting 2-3 parts, maltodextrin 6-7 parts.
A kind of 3. preparation method of microcapsules barbecue sauce as described in claim 1-2 is any, it is characterised in that：Prepare step
It is rapid as follows：
(1) Chinese prickly ash, ginger powder, sesame, peanut, carrot are proportionally mixed, add the water of 0.4-1.5 times of mixture quality,
20-40min is beaten, 40-55 DEG C, 15-30min of boiling is heated, filtering, obtains filtrate A；
(2) thyme, basyleave and purple perilla are proportionally mixed, adds the water of 0.4-1 times of mixture quality, be ground
After crushing, grinding milk is obtained, grinding milk is placed in microwave device, 350-450W, the microwave treatment 10-25 seconds；Afterwards will
Grinding milk after microwave treatment is placed in ultrasonic unit, 300W-500W, is ultrasonically treated 0.5-3min；Afterwards by ultrasound
Grinding milk after reason is poured into flat board, is placed in the irradiation 70-120 seconds under infrared light, infrared light supply power is 10-20W；Using
Plate compression, filtrate is obtained, afterwards with centrifugation 3000-4000rpm, take supernatant, obtain liquor B；
(3) filtrate A and liquor B are mixed, obtains mixed liquor A；By Ovum Limax white powder, nacre protein freeze-dried powder, white granulated sugar,
Salt, palm oil, oyster shell whiting mix according to ratio of weight and number, add the water of 0.3-0.6 times of mixture quality, and adjust pH 4-
6, mixed liquid B is obtained, mixed liquor A is mixed with mixed liquid B, speed of agitator 400-700rpm, 10-30min is stirred, adjusts afterwards
Speed of agitator 700-900rpm, weakly alkaline solution is added dropwise and is added dropwise in system solution, adjusts pH7-8, and continue to stir 20-
50min, stand, obtain emulsion A；
(4) emulsion A is added drop-wise in nacre liquid, rate of addition is 1-10 drops/sec, while solution is stirred, and is stirred
Rotating speed is 500-800rpm, stirs 20-30min, obtains emulsion B；
Arabic gum and maltodextrin are mixed in proportion, obtain mixed liquor C；Mixed liquor C is added dropwise into the emulsion B,
Rate of addition is 1-10 drops/sec, while solution is stirred, speed of agitator 600-800rpm, stirs 20-30min, obtains
Emulsion C；Afterwards by emulsion C progress high-pressure homogenization processing, the homogeneous under 40-55 DEG C, 20-30MPa homogenization pressures,
Matter time 0.5-1h, obtains homogenizing fluid；
(5) above-mentioned homogenizing fluid is utilized into centrifugal type atomizer, centrifugal type atomizer revolution is 8000-10000rpm, after atomization
Homogenizing fluid be sent into drying machine and be dried, the EAT of drying machine is 160-180 DEG C, and leaving air temp is 50-80 DEG C, system
The Microcapsules Size obtained is 110-200 μm.
A kind of 4. preparation method of microcapsules barbecue sauce as claimed in claim 3, it is characterised in that：The snail protein
The preparation method of powder, comprises the following steps：
(1) preparation of snail feed liquid：By chrysanthemum, honeysuckle, cassia seed, radix glycyrrhizae, screwtree root, Magnoliaceae, thyme, sweet basil,
Celestial grass, selfheal and water are by weight mixing, 100 DEG C of boiling 10-30min, after mashing, are cooled to after room temperature and brown sugar, honey
By weight mixing, homogeneous, snail feed liquid is obtained；The parts by weight of the snail feed liquid form：Chrysanthemum 1-5 parts, gold
Honeysuckle flower 1-5 parts, cassia seed 2-5 parts, radix glycyrrhizae 1-5 parts, screwtree root 5-15 parts, Magnoliaceae 1-5 parts, thyme 0.1-3 parts, sweet basil
0.1-2 parts, celestial grass 1-10 parts, selfheal 0.5-2.5 parts, brown sugar 10-30 parts, honey 1-10 parts, water 30-80 parts；
(2) selection enters before estivation period or before hibernation period, and body weight is 45-55 grams, and the monthly age is the snail of -5.5 months 3.5 months, by snail
Ox feed liquid feeds snail, and daily scale of feeding is the 7%-15% of snail body weight, and in 15~30 DEG C of temperature, air humidity 50%
~90%, continuously feed 20-50d；
(3) after feeding, it is 5-10 DEG C that snail is transferred into temperature, and in closed breeding apparatus, nitrogen is poured into device simultaneously
Open air bleeding valve, after the 50-80s that ventilates, close nitrogen and air bleeding valve, backward obturator in pour oxygen while open exhaust
Valve, closes oxygen and air bleeding valve after the 15-25s that ventilates, after closed raising 10-30min；Nitrogen while the row of opening are poured into device
Air valve, after the 60-100s that ventilates, close nitrogen and air bleeding valve, backward obturator in pour oxygen while open air bleeding valve, it is logical
Close oxygen and air bleeding valve after gas 5-15s, after closed raising 5-10min, be immediately placed in -4~-20 DEG C of freezings, after mechanical dejacketing,
It is broken, homogenate is ground into, is once homogenized；
Once homogenate carries out ultrasound by described in, and 20-50min is handled under 200-600W；Once homogenate uses sonicator
Processing mode is：Ultrasonication 6-10s, interval 6-10s, then ultrasonication 6-10s, interval 6-10s, persistently by above-mentioned super
Sonication times, intermittent time operation, when ultrasonic treatment time and intermittent time sum reach 20-50min, that is, are completed
Processing, obtains secondary homogenate；Secondary homogenate is placed in -18~-22 DEG C of freezing 10-30min, crushes, grinding, obtains snail protein
Powder.
A kind of 5. preparation method of microcapsules barbecue sauce as claimed in claim 3, it is characterised in that：The nacre egg
The preparation method of white freeze-dried powder, comprises the following steps：
(1) nacre after processing is subjected to mechanical crushing, crosses 100-200 mesh sieves, obtain nacre powder；To nacreous layer powder
Mass volume ratio 10%-50% acetum is added in end, stirs to nacre powder and all dissolves, filtering, obtain filtrate,
And precipitated with distillation water washing, cleaning solution is transferred to filtrate, it is final to obtain nacre clear liquid；
(2) nacre clear liquid is pumped into high-voltage pulse electric field processing chamber, electric-field intensity with 15-25mL/min flow velocitys through peristaltic pump
20-40k V/cm, umber of pulse 10-20；
(3) enzymolysis-Microwave Extraction：Above-mentioned nacre clear liquid pH to 5.0-6.5 is adjusted, mass concentration is added into nacre clear liquid
For 0.01-0.1% protease, it is placed under microwave radiation, magnetic agitation, under the conditions of microwave power 200W-300W, extracts 5-
10min, microwave power 1100-1500W is changed, extract 5-10s, obtain enzymolysis liquid；The enzyme activity of the protease is 1000-
2000U/g；
(4) by enzymolysis liquid, enzyme deactivation 1-8min with enzymolysis reaction, is rapidly cooled to room temperature, 4000- in boiling water bath after enzyme deactivation
8000rpm, 5-10min is centrifuged, obtain nacre enzymolysis supernatant；
(5) by nacre enzymolysis supernatant by freeze-drying to nacre protein freeze-dried powder.
A kind of 6. preparation method of microcapsules barbecue sauce as claimed in claim 5, it is characterised in that：The nacre egg
One kind for pearl culturing clam nacre or in Perna viridis nacre of nacre in the step of preparation method of white freeze-dried powder (1) or
Two kinds of mixing；Protease in the step of preparation method of the nacre protein freeze-dried powder (3) is papain, elastic egg
One or more combinations in white enzyme, trypsase.
A kind of 7. preparation method of microcapsules barbecue sauce as claimed in claim 3, it is characterised in that：The nacre liquid
Preparation method, comprise the following steps：
(1) nacre is subjected to trimming processing, the nacre after processing is subjected to mechanical crushing, make being averaged for particle after crushing
Diameter is not more than 1-2cm；
(2) nacre particle is being pumped into high-voltage pulse electric field processing chamber, electric-field intensity with 15-25mL/min flow velocitys through peristaltic pump
20-40k V/cm, umber of pulse 10-20；
(3) nacre particle after treatment is inserted into extraction equipment for purifying, carries out self-burning type continous way dry distillation charring, temperature
Control is at 550-650 DEG C；Then condensed in two stages is carried out, and is stood after the liquid obtained by condensed in two stages is mixed in blending tank；
Mixed liquor is subjected to one-level distillation under conditions of 50-60 DEG C, more than vacuum 0.1-0.15Mpa, is stoste to distillation yield
The 80-90% of volume, is condensed, wherein, it can add new mixing when distillation yield is the 80-90% of stoste volume
Liquid, continue to be distilled and condensed according to above-mentioned steps, finally give nacre liquid.
A kind of 8. preparation method of microcapsules barbecue sauce as claimed in claim 3, it is characterised in that：The oyster shell whiting
Preparation method, comprise the following steps：
(1) after shell being carried out into preliminary crushing, ultrasonic cleaning 10-20min is carried out, shell will be crushed afterwards and be placed in drying box,
70-90 DEG C, dry 0.5-2.5h；Shell will be crushed to continue to crush 2-8min, and cross 50-100 mesh sieves, obtain shell coarse powder；
(2) by shell coarse powder and water according to mass ratio 1-5:20-100 is mixed, and adjusts pH 6.0-7.0, adds mass percent
0.1-0.5% neutral proteinase, in 40-50 DEG C of water-bath inside holding 2-3 hours, appropriate neutral proteinase is added, after
Continue insurance warm 0.5-1 hours, shell mixed liquor is subjected to microwave treatment afterwards, power 150-200W, is warming up to 80-100 DEG C, dropwise
Add lactic acid；20-40min is incubated at 80-100 DEG C, rotating speed is moderate；After reaction terminates, room temperature is cooled in, vacuum filtration is twice；
Weighed after residue drying；Filtrate is placed in 50-65 DEG C of baking oven, is dried, and grinding, produces oyster shell whiting.
A kind of 9. preparation method of microcapsules barbecue sauce as claimed in claim 8, it is characterised in that：The oyster shell whiting
In the step of preparation method (2), the volume ratio that lactic acid and shell mixed liquor is added dropwise is 1-2:10-15.
10. the application of any described microcapsules barbecue sauces of claim 1-2.
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