CN108652009A - A kind of preparation method of sustained release digestion fish oil micro-capsule - Google Patents
A kind of preparation method of sustained release digestion fish oil micro-capsule Download PDFInfo
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- CN108652009A CN108652009A CN201810479322.7A CN201810479322A CN108652009A CN 108652009 A CN108652009 A CN 108652009A CN 201810479322 A CN201810479322 A CN 201810479322A CN 108652009 A CN108652009 A CN 108652009A
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- fish oil
- sustained release
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- 235000021323 fish oil Nutrition 0.000 title claims abstract description 49
- 238000013268 sustained release Methods 0.000 title claims abstract description 26
- 239000012730 sustained-release form Substances 0.000 title claims abstract description 26
- 239000003094 microcapsule Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000029087 digestion Effects 0.000 title claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 32
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 8
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 8
- 239000001259 polydextrose Substances 0.000 claims abstract description 8
- 229940035035 polydextrose Drugs 0.000 claims abstract description 8
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- -1 octenyl succinate anhydride Chemical class 0.000 claims abstract description 7
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 7
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 7
- 238000001694 spray drying Methods 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 37
- 239000012065 filter cake Substances 0.000 claims description 29
- 235000019441 ethanol Nutrition 0.000 claims description 20
- 229920002752 Konjac Polymers 0.000 claims description 15
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 15
- 239000002202 Polyethylene glycol Substances 0.000 claims description 12
- 238000000265 homogenisation Methods 0.000 claims description 12
- 229920001223 polyethylene glycol Polymers 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 229920001353 Dextrin Polymers 0.000 claims description 10
- 239000004375 Dextrin Substances 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 10
- 235000019425 dextrin Nutrition 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 9
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 125000005456 glyceride group Chemical group 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 2
- 238000000967 suction filtration Methods 0.000 claims 1
- 230000002459 sustained effect Effects 0.000 claims 1
- 235000010489 acacia gum Nutrition 0.000 abstract description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000011162 core material Substances 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000008855 peristalsis Effects 0.000 abstract 1
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 6
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 4
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 4
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 4
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 3
- 229940090949 docosahexaenoic acid Drugs 0.000 description 3
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000001525 retina Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 206010047571 Visual impairment Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001721 carbon Chemical class 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 210000000196 olfactory nerve Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 208000029257 vision disease Diseases 0.000 description 1
- 230000004393 visual impairment Effects 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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/15—Vitamins
-
- 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)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Medicinal Preparation (AREA)
- Fodder In General (AREA)
Abstract
The present invention relates to a kind of preparation methods of sustained release digestion fish oil micro-capsule.Using triglyceride type fish oil, natural VE, sustained release stabilizer as core material, starch octenyl succinate anhydride, Arabic gum, polydextrose, propylene glycol alginate are wall material, and formulated, stirring, high-pressure homogeneous, spray drying, packaging are made.The present invention's is unique in that, triglyceride type fish oil good absorbing, and bioavailability is high, stability is strong, addition sustained release stabilizer effectively increases bioavailability of the fish oil in human body, wall material is rich in dietary fiber, may advantageously facilitate intestines peristalsis, promotes the absorption of nutriment.Through fish oil micro-capsule embedding rate produced by the present invention height, product cut size is uniform in size, and surface is smooth, and thermal stability and storage-stable are good, and shelf life is long, bioavailability is high.
Description
Technical field
The invention belongs to food engineering fields, more particularly to sustained release digestion fish oil micro-capsule and preparation method thereof.
Technical background
It is rich in polyunsaturated fatty acid, especially eicosapentaenoic acid and docosahexaenoic acid in fish oil, also contains Asia
The essential fatty acids such as oleic acid, leukotrienes and arachidonic acid, have reducing blood lipid, prevention of cardiovascular disease, strengthen immunity,
The effect of brain tonic and intelligence development, protection retina etc. improve vital functions.Fish oil is eicosapentaenoic acid and docosahexaenoic acid
Main source.
Eicosapentaenoic acid have prevent coronary heart disease, blood pressure lowering, dispelling fatigue, prevention of arterial atherosis and cerebral thrombus,
The physiological activity such as anticancer can be applied in the food of prevention of cardiovascular disease；And docosahexaenoic acid is the master of nerve cell
Constituent is wanted, cranial nerve is to maintain and brain nethike embrane is brought into normal play one of physiological action important substance, god can be changed in right amount by ingesting
Physical property through cell membrane improves its irritability, can enhance memory to a certain extent；In addition the group of it or retina
At substance, there is that if eyesight is protected to can be applied to baby's intelligence-improving food there is a serious shortage of visual impairment can be caused.
Fish oil is in a liquid state at normal temperature, and has a fish like smell and is not easy to be esthetically acceptable to the consumers, and due to eicosapentaenoic acid and 20
Two carbon acids have height unsaturation, all extremely sensitive to oxygen, light and heat so that fish oil is very easy to oxidation and loses it
Physiological function and nutritive value, it is not easy to maintain, greatly limit application of the fish oil in field of food industry.It sells on the market now
The fish oil product sold is less, and capsule is the main supplementary form of fish oil in field of health care products, but requires consumer according to regular
Time take, it is very inconvenient, and fish oil density ratio gastric juice is small, may cause gastric disorder causing nausea.It is difficult for application of the fish oil in food
Topic has scholar by fish oil micro-capsule, but its bioavailability in human body is low.Therefore, it is badly in need of improving its biological utilisation
Rate.
Invention content
The present invention for the distinctive fishy smell of fish oil, bioavailability is low and Storage is poor, a kind of sustained release is now provided and digests fish
The production method of oil microcapsule, this method can produce bioavailability height, stable quality, fish full of nutrition, storage performance is good
Oil microcapsule.
A kind of sustained release digestion fish oil micro-capsule, it is characterised in that comprise the technical steps that：
(1) by triglyceride type fish oil 16-18kg, sustained release stabilizer 12-14kg, natural VE 0.1-0.12 kg and
Single double glyceride 1-1.4kg, stirring and dissolving are made into A liquid；The preparation method of the sustained release stabilizer is as follows：1) 5kg konjakus are formed sediment
Powder is dissolved in 8kg water, and adjusting pH is 5.3-5.5, and heating stirring to starch is gelatinized completely, is cooled to 53-56 DEG C, and addition enzyme activity is
The Pullulanase 160-163ml of 280-290u/ml is digested under 53-56 DEG C of environment and is taken off branch 20-22h, after reaction enzyme deactivation,
It is dried to obtain konjaku linear dextrin；2) polyethylene glycol 2kg, ethyl alcohol 2kg, methanol 1kg are slowly added in konjaku linear dextrin,
28-30min is stirred under 24-26 DEG C of environment, 20-22h is settled under the conditions of 3-4 DEG C, is centrifugally separating to obtain filter cake A；3) it is filtering
Polyethylene glycol 1.5kg, isopropanol 1.5kg, ethyl alcohol 1.5kg are added in cake A, 25-28min is stirred under 24-26 DEG C of environment, in 3-
20-22h is settled under the conditions of 4 DEG C, is centrifugally separating to obtain filter cake B；4) polyethylene glycol 1kg, ethyl alcohol 1.5kg are added in filter cake B,
22-24min is stirred under 24-26 DEG C of environment, 18-20h is settled under the conditions of 3-4 DEG C, is centrifugally separating to obtain filter cake C again；5)
Ethyl alcohol 1kg is added in filter cake C, stirs 22-24min under 24-26 DEG C of environment, 20-22h is settled under the conditions of 3-4 DEG C, filters
Supernatant is taken, sustained release stabilizer is dried to obtain.
(2) pure water 160-200kg is taken, is heated to 80-85 DEG C, sequentially adds starch octenyl succinate anhydride 15-
20kg, Arabic gum 5-10kg, polydextrose 43.5-48.5kg, propylene glycol alginate 0.5-1kg, stirring and dissolving are made into B
Liquid；
(3) continue to stir for A liquid at the uniform velocity to be flowed to plus instilled B liquid in the environment of 1300r/min in 60-62 DEG C, mixing speed
8-10min is mixed, it is 6min that A liquid, which at the uniform velocity flows plus instill B liquid spent times,；
(4) mixed liquor carries out 3 emulsifyings, and the 1st homogenization pressure is 30-35MPa, the 2nd time, 3 homogenization pressures be
40-50MPa；
(5) emulsion obtained by homogeneous is spray-dried, and fish oil micro-capsule, spray drying EAT 180- is made
190 DEG C, leaving air temp is 80-100 DEG C.
The advantages of the present invention are：
(1) use triglyceride type fish oil for core material, triglyceride type fish oil good absorbing, bioavailability height, stability
By force.Addition sustained release stabilizer during fish oil micro-capsule so that fish oil has slow release effect in digestion process, can be effective
Improve bioavailability of the fish oil in human body.
(2) wall material of fish oil micro-capsule produced by the invention is mainly polydextrose, Arabic gum, is rich in dietary fiber,
Stomach can be kept unobstructed after edible, promote the absorption of nutriment.
Description of the drawings：Fig. 1 is the Electronic Speculum observation chart of 2 fish oil micro-capsule of embodiment
Specific implementation mode
With reference to specific embodiment, the present invention is further elaborated, but the present invention is not limited to following embodiments.Institute
It is conventional method to state method unless otherwise instructed.The raw material can obtain unless otherwise instructed from open commercial sources.
Embodiment 1
(1) by triglyceride type fish oil 17kg, natural VE 0.1kg and single double glyceride 1.2kg, stirring and dissolving is matched
At A liquid；
(2) pure water 180kg is taken, is heated to 80-85 DEG C, sequentially adds starch octenyl succinate anhydride 15kg, Arab
Glue 5kg, polydextrose 43.5kg, propylene glycol alginate 0.5kg, stirring and dissolving are made into B liquid；
(3) continue to stir for A liquid at the uniform velocity to be flowed to plus instilled B liquid in the environment of 1300r/min in 60-62 DEG C, mixing speed
8-10min is mixed, it is 6min that A liquid, which at the uniform velocity flows plus instill B liquid spent times,；
(4) mixed liquor carries out 3 emulsifyings, and the 1st homogenization pressure is 35MPa, the 2nd time, 3 homogenization pressures be
50MPa；
(5) emulsion obtained by homogeneous is spray-dried, and fish oil micro-capsule is made, and spray drying EAT is 180 DEG C,
Leaving air temp is 80 DEG C.
Embodiment 2
(1) by triglyceride type fish oil 17kg, sustained release stabilizer 13kg, natural VE 0.1kg and single double glyceride
1.2kg, stirring and dissolving are made into A liquid；The preparation method of the sustained release stabilizer is as follows：1) 5kg konjak starch is dissolved in 8kg water
In, adjusting pH is 5.3-5.5, and heating stirring to starch is gelatinized completely, is cooled to 53-56 DEG C, addition enzyme activity is 280-290u/ml
Pullulanase 160-163ml, digested under 53-56 DEG C of environment and take off branch 20-22h, after reaction enzyme deactivation, be dried to obtain konjaku
Linear dextrin；2) polyethylene glycol 2kg, ethyl alcohol 2kg, methanol 1kg are slowly added in konjaku linear dextrin, in 24-26 DEG C of environment
Lower stirring 28-30min, 20-22h is settled under the conditions of 3-4 DEG C, is centrifugally separating to obtain filter cake A；3) poly- second is added in filter cake A
Glycol 1.5kg, isopropanol 1.5kg, ethyl alcohol 1.5kg, 25-28min is stirred under 24-26 DEG C of environment, is settled under the conditions of 3-4 DEG C
20-22h is centrifugally separating to obtain filter cake B；4) polyethylene glycol 1kg, ethyl alcohol 1.5kg are added in filter cake B, under 24-26 DEG C of environment
22-24min is stirred, 18-20 h are settled under the conditions of 3-4 DEG C, are centrifugally separating to obtain filter cake C again；5) second is added in filter cake C
Alcohol 1kg stirs 22-24min under 24-26 DEG C of environment, and 20-22h is settled under the conditions of 3-4 DEG C, filters and takes supernatant, dry
To sustained release stabilizer.
(2) pure water 180kg is taken, is heated to 80-85 DEG C, sequentially adds starch octenyl succinate anhydride 15kg, Arab
Glue 5kg, polydextrose 43.5kg, propylene glycol alginate 0.5kg, stirring and dissolving are made into B liquid；
(3) continue to stir for A liquid at the uniform velocity to be flowed to plus instilled B liquid in the environment of 1300r/min in 60-62 DEG C, mixing speed
8-10min is mixed, it is 6min that A liquid, which at the uniform velocity flows plus instill B liquid spent times,；
(4) mixed liquor carries out 3 emulsifyings, and the 1st homogenization pressure is 35MPa, the 2nd time, 3 homogenization pressures be
50MPa；
(5) emulsion obtained by homogeneous is spray-dried, and fish oil micro-capsule is made, and spray drying EAT is 180 DEG C,
Leaving air temp is 80 DEG C.
Embodiment 3
(1) by triglyceride type fish oil 17kg, sustained release stabilizer 13kg, natural VE 0.1kg and single double glyceride
1.2kg, stirring and dissolving are made into A liquid；The preparation method of the sustained release stabilizer is as follows：1) 5kg konjak starch is dissolved in 8kg water
In, adjusting pH is 5.3-5.5, and heating stirring to starch is gelatinized completely, is cooled to 53-56 DEG C, addition enzyme activity is 280-290u/ml
Pullulanase 160-163ml, digested under 53-56 DEG C of environment and take off branch 20-22h, after reaction enzyme deactivation, be dried to obtain konjaku
Linear dextrin；2) polyethylene glycol 2kg, ethyl alcohol 2kg, methanol 1kg are slowly added in konjaku linear dextrin, in 24-26 DEG C of environment
Lower stirring 28-30min, 20-22h is settled under the conditions of 3-4 DEG C, is centrifugally separating to obtain filter cake A；3) poly- second is added in filter cake A
Glycol 1.5kg, isopropanol 1.5kg, ethyl alcohol 1.5kg, 25-28min is stirred under 24-26 DEG C of environment, is settled under the conditions of 3-4 DEG C
20-22h is centrifugally separating to obtain filter cake B；4) polyethylene glycol 1kg, ethyl alcohol 1.5kg are added in filter cake B, under 24-26 DEG C of environment
22-24min is stirred, 18-20 h are settled under the conditions of 3-4 DEG C, are centrifugally separating to obtain filter cake C again；5) second is added in filter cake C
Alcohol 1kg stirs 22-24min under 24-26 DEG C of environment, and 20-22h is settled under the conditions of 3-4 DEG C, filters and takes supernatant, dry
To sustained release stabilizer.
(2) pure water 180kg is taken, is heated to 80-85 DEG C, sequentially adds starch octenyl succinate anhydride 15kg, Arab
Glue 5kg, polydextrose 43.5kg, propylene glycol alginate 0.5kg, stirring and dissolving are made into B liquid；
(3) continue to stir for A liquid at the uniform velocity to be flowed to plus instilled B liquid in the environment of 1300r/min in 60-62 DEG C, mixing speed
8-10min is mixed, it is 5min that A liquid, which at the uniform velocity flows plus instill B liquid spent times,；
(4) mixed liquor carries out 3 emulsifyings, and the 1st homogenization pressure is 35MPa, the 2nd time, 3 homogenization pressures be
50MPa；
(5) emulsion obtained by homogeneous is spray-dried, and fish oil micro-capsule is made, and spray drying EAT is 180 DEG C,
Leaving air temp is 80 DEG C.
Embodiment 4
(1) by triglyceride type fish oil 17kg, sustained release stabilizer 13kg, natural VE 0.1kg and single double glyceride
1.2kg, stirring and dissolving are made into A liquid；The preparation method of the sustained release stabilizer is as follows：1) 5kg konjak starch is dissolved in 8kg water
In, adjusting pH is 5.3-5.5, and heating stirring to starch is gelatinized completely, is cooled to 53-56 DEG C, addition enzyme activity is 280-290u/ml
Pullulanase 160-163ml, digested under 53-56 DEG C of environment and take off branch 20-22h, after reaction enzyme deactivation, be dried to obtain konjaku
Linear dextrin；2) polyethylene glycol 2kg, ethyl alcohol 2kg, methanol 1kg are slowly added in konjaku linear dextrin, in 24-26 DEG C of environment
Lower stirring 28-30min, 20-22h is settled under the conditions of 3-4 DEG C, is centrifugally separating to obtain filter cake A；3) poly- second is added in filter cake A
Glycol 1.5kg, isopropanol 1.5kg, ethyl alcohol 1.5kg, 25-28min is stirred under 24-26 DEG C of environment, is settled under the conditions of 3-4 DEG C
20-22h is centrifugally separating to obtain filter cake B；4) polyethylene glycol 1kg, ethyl alcohol 1.5kg are added in filter cake B, under 24-26 DEG C of environment
22-24min is stirred, 18-20 h are settled under the conditions of 3-4 DEG C, are centrifugally separating to obtain filter cake C again；5) second is added in filter cake C
Alcohol 1kg stirs 22-24min under 24-26 DEG C of environment, and 20-22h is settled under the conditions of 3-4 DEG C, filters and takes supernatant, dry
To sustained release stabilizer.
(2) pure water 180kg is taken, is heated to 80-85 DEG C, sequentially adds starch octenyl succinate anhydride 15kg, Arab
Glue 5kg, polydextrose 43.5kg, propylene glycol alginate 0.5kg, stirring and dissolving are made into B liquid；
(3) continue to stir for A liquid at the uniform velocity to be flowed to plus instilled B liquid in the environment of 1300r/min in 60-62 DEG C, mixing speed
8-10min is mixed, it is 7min that A liquid, which at the uniform velocity flows plus instill B liquid spent times,；
(4) mixed liquor carries out 3 emulsifyings, and the 1st homogenization pressure is 35MPa, the 2nd time, 3 homogenization pressures be
50MPa；
(5) emulsion obtained by homogeneous is spray-dried, and fish oil micro-capsule is made, and spray drying EAT is 180 DEG C,
Leaving air temp is 80 DEG C.
Embodiment effect analysis：
Fish oil micro-capsule physical and chemical index
By analysis it is found that compared with embodiment 1, embodiment 3, embodiment 4, the micro- glue of fish oil of the production gained of embodiment 2
Capsule sustained release digestion effect is more preferable, high in intestinal juice release rate, effectively increases bioavailability of the fish oil in human body.In addition,
Embodiment 2 can effectively prevent the oxidation of fish oil, improve the bin stability of microcapsules, after storing 48 days at normal temperatures, fish oil
Peroxide value is only 10.21meq/kg, and the fish oil micro-capsule particle size produced is uniform, and surface is smooth, and corrugationless is (see figure
1) antioxidant effect of fish oil, has effectively been reached.The sustained release stabilizer of the present invention improves the bioavailability of fish oil, fish oil
Value is obviously improved.
Claims (2)
1. a kind of preparation method of sustained release digestion fish oil micro-capsule, it is characterized in that comprising the steps of：
(1) by triglyceride type fish oil 16-18kg, sustained release stabilizer 12-14kg, natural VE 0.1-0.12kg and Dan Shuan
Glyceride 1-1.4kg, stirring and dissolving are made into A liquid；
(2) take pure water 160-200kg, be heated to 80-85 DEG C, sequentially add starch octenyl succinate anhydride 15-20kg, I
Primary glue 5-10kg, polydextrose 43.5-48.5kg, propylene glycol alginate 0.5-1kg, stirring and dissolving are made into B liquid；
(3) continue to stir 8- for A liquid at the uniform velocity to be flowed to plus instilled B liquid in the environment of 1300r/min in 60-62 DEG C, mixing speed
It is 6min that 10min, A liquid, which at the uniform velocity flow plus instill B liquid spent times,；
(4) mixed liquor carries out 3 emulsifyings, and the 1st homogenization pressure is 30-35MPa, the 2nd time, 3 homogenization pressures be 40-
50MPa；
(5) emulsion obtained by homogeneous is spray-dried, and fish oil micro-capsule is made, and spray drying EAT is 180-190 DEG C,
Leaving air temp is 80-100 DEG C.
2. preparation method according to claim 1, it is characterised in that be sustained the preparation method of stabilizer described in step (1)
It is as follows：
(1) 5kg konjak starch is dissolved in 8kg water, adjusting pH is 5.3-5.5, and heating stirring to starch is gelatinized, is cooled to completely
53-56 DEG C, the Pullulanase 160-163ml that addition enzyme activity is 280-290u/ml is digested under 53-56 DEG C of environment and is taken off branch 20-
22h, after reaction enzyme deactivation, be dried to obtain konjaku linear dextrin；
(2) it is slowly added to polyethylene glycol 2kg, ethyl alcohol 2kg, methanol 1kg in konjaku linear dextrin, is stirred under 24-26 DEG C of environment
28-30min is mixed, 20-22h is settled under the conditions of 3-4 DEG C, is centrifugally separating to obtain filter cake A；
(3) polyethylene glycol 1.5kg, isopropanol 1.5kg, ethyl alcohol 1.5kg are added in filter cake A, is stirred under 24-26 DEG C of environment
25-28min settles 20-22h under the conditions of 3-4 DEG C, is centrifugally separating to obtain filter cake B；
(4) polyethylene glycol 1kg, ethyl alcohol 1.5kg are added in filter cake B, 22-24min is stirred under 24-26 DEG C of environment, at 3-4 DEG C
Under the conditions of settle 18-20h, be centrifugally separating to obtain filter cake C again；
(5) ethyl alcohol 1kg is added in filter cake C, stirs 22-24min under 24-26 DEG C of environment, 20- is settled under the conditions of 3-4 DEG C
22h, suction filtration take supernatant, are dried to obtain sustained release stabilizer.
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