CN109380700A - A kind of galic essential oil microcapsules and preparation method thereof - Google Patents
A kind of galic essential oil microcapsules and preparation method thereof Download PDFInfo
- Publication number
- CN109380700A CN109380700A CN201811322889.XA CN201811322889A CN109380700A CN 109380700 A CN109380700 A CN 109380700A CN 201811322889 A CN201811322889 A CN 201811322889A CN 109380700 A CN109380700 A CN 109380700A
- Authority
- CN
- China
- Prior art keywords
- essential oil
- galic essential
- oil
- parts
- microcapsules
- Prior art date
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- 239000000341 volatile oil Substances 0.000 title claims abstract description 138
- 239000003094 microcapsule Substances 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims description 40
- 239000003921 oil Substances 0.000 claims abstract description 46
- 239000000839 emulsion Substances 0.000 claims abstract description 43
- 150000001875 compounds Chemical class 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 37
- 238000001694 spray drying Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 12
- 239000012141 concentrate Substances 0.000 claims abstract description 11
- 235000021119 whey protein Nutrition 0.000 claims abstract description 11
- 229920001202 Inulin Polymers 0.000 claims abstract description 10
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 10
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- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 7
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 7
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- 240000002234 Allium sativum Species 0.000 claims description 7
- 239000005642 Oleic acid Substances 0.000 claims description 7
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 7
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 7
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- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 4
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 4
- 235000021355 Stearic acid Nutrition 0.000 description 4
- 235000010081 allicin Nutrition 0.000 description 4
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000020778 linoleic acid Nutrition 0.000 description 4
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 4
- 229960004488 linolenic acid Drugs 0.000 description 4
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 4
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 4
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 3
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- -1 sulfide compound Chemical class 0.000 description 2
- PCGDBWLKAYKBTN-UHFFFAOYSA-N 1,2-dithiole Chemical compound C1SSC=C1 PCGDBWLKAYKBTN-UHFFFAOYSA-N 0.000 description 1
- 125000003903 2-propenyl group Chemical group [H]C([*])([H])C([H])=C([H])[H] 0.000 description 1
- XUKBDTUPIIADOP-UHFFFAOYSA-N 2-vinyl-4h-1,3-dithiine Chemical compound C=CC1SCC=CS1 XUKBDTUPIIADOP-UHFFFAOYSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- XMWRBQBLMFGWIX-UHFFFAOYSA-N C60 fullerene Chemical compound C12=C3C(C4=C56)=C7C8=C5C5=C9C%10=C6C6=C4C1=C1C4=C6C6=C%10C%10=C9C9=C%11C5=C8C5=C8C7=C3C3=C7C2=C1C1=C2C4=C6C4=C%10C6=C9C9=C%11C5=C5C8=C3C3=C7C1=C1C2=C4C6=C2C9=C5C3=C12 XMWRBQBLMFGWIX-UHFFFAOYSA-N 0.000 description 1
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- 229920001661 Chitosan Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920003134 Eudragit® polymer Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
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- 241000234280 Liliaceae Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- VVQNEPGJFQJSBK-UHFFFAOYSA-N Methyl methacrylate Chemical compound COC(=O)C(C)=C VVQNEPGJFQJSBK-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
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- 229910003472 fullerene Inorganic materials 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The present invention relates to a kind of galic essential oil microcapsules, raw material constituent and parts by weight are as follows: 24 parts~47 parts of Whey Protein Concentrate；6 parts~24 parts of inulin；8 parts~15 parts of galic essential oil；1.5 parts~9.5 parts of compound botanical oil；180 parts~240 parts of water.The present invention is poor from grease system density is reduced, and reduces Ostwald ripening action principle and sets out, strengthens galic essential oil emulsibility, and enhance the stability of galic essential oil emulsion, to significantly improve the embedding rate for preparing galic essential oil microcapsules using spray drying technology；The present invention embeds galic essential oil using Whey Protein Concentrate and inulin as wall material, using spray drying technology, significantly improves the embedding rate of galic essential oil, and up to 74% or more, product is soluble easily in water, and flavor stability is good, has good slow release effect.
Description
Technical field
The invention belongs to food technology field, especially a kind of galic essential oil microcapsules and preparation method thereof.
Background technique
Flavour of food products is to determine one of most important attribute of Consumers' Acceptance, research shows that 91% consumer will eat
The key factor that product flavor is chosen as food.Spice food materials are the flavoring seasonings for varieties of food items, be can be changed
The color of food makes people generate strong temptation sense to food, and can improve the self-value and product specification of product.
The aromatic condiment essential oils such as galic essential oil are widely used in food production because of its unique flavor.
Garlic (Allium sativum) is the underground bulb of Liliaceae allium, has the title of " natural antibiotics ", originates in
Central Asia.Garlic is both a kind of time-honored spice, and common Traditional Chinese Medicine medicinal material, except containing allicin,
Outside the bioactive substances such as the sulfide compound of Allicin and a variety of allyls and methyl composition, beneficial mine also rich in
Matter-element element, especially calcium, magnesium, iron, zinc, manganese, phosphorus, selenium and other trace elements, have apparent health care prophylaxis effect.Galic essential oil is made
It is widely used in food service industry for natural antibacterial agent, flavoring agent and antioxidant.However, galic essential oil complicated component, volatilization
Property it is strong, it is more sensitive to light, air and temperature, it is easily decomposes rotten, therefore fragrance and flavor are difficult to persistently；In addition, galic essential oil
It is dissolved in organic solvent, it is not soluble in water, due to its poorly water-soluble, it is restricted in food production application.
In order to solve galic essential oil application problem, common embedding techniques have spray drying, freeze-drying, extrusion, β-
Cyclic dextrin clathrate complex method etc..Wherein, most common is spray drying technology.Spray drying technology belongs to complicated multiphase convection current
Drying process, be related to the atomization of emulsion, the conveying of particle, drop evaporation and particle and/or drop and/or dry wall it
Between interaction, the emulsification degree and stability of emulsion be influence spray-drying process important parameter.It is spray-dried work
Skill requires lotion to have preferable stability, and water phase, partial size in lotion and oil is equal all has weight to the stability of emulsion
It influences.Fernandes etc. passes through research single layer wall material (Dan Bai is concentrated in whey) and double-deck wall material (Whey Protein Concentrate and malt
Dextrin) influence to essential oil embedding rate, i.e. influence of the water phase to embedding rate, the results showed that the double-deck wall material is more advantageous to emulsion
Stablize, embedding rate also increases, and is increased to 61.64% by 47.13%；Using Whey Protein Concentrate and inulin as wall material, pass through
Homogeneous-ultrasonic wave added emulsifying technology, reduces the partial size of emulsion to improve the stability of emulsion, and uses single homogeneous technology
It compares, emulsion stability is improved, and essential oil embedding rate is 41.84%；It is overall although the embedding rate of essential oil increases
It is still lower, in 40%~62% range.And by addition compound botanical oil, from oily phase is changed, reduce grease system density
Difference, reduction Ostwald ripening action principle, which is set out, improves the stability of emulsion, and embedding rate greatly improves, up to 74% or more.Cause
This, studies the efficient carrier for being suitble to load galic essential oil, improves the stability of galic essential oil emulsion, preparation is for high in food
The galic essential oil microcapsules of embedding rate are of great significance to the production application of galic essential oil.
By retrieval, following several patent publication us relevant to present patent application are found:
1, the preparation method and application (CN 105802725) of a kind of new type functional plant powder grease.The invention uses
Vegetable seeds in oil body layer structure be as composed by Lipid monolayer and its amphipathic oil body protein inlayed, with
Plant seed oils embedded plant essential oil, oil body embedded object through ultrafiltration purification and concentration after, using casein sodium, lactalbumin,
Maltodextrin, converted starch, Arabic gum etc. carry out being spray-dried obtained a series of new functional plants powder as wall material
Grease.
2, enteric microcapsule of garlic essential oil and its production method (CN 101664113).The invention is by galic essential oil and adsorbs
Agent white carbon black, cornstarch are pelletized with wet granulation process, after throwing circle, then with fluidized bed drying, with Eudragit coatings
At.The galic essential oil content of enteric microcapsule of garlic essential oil can be increased to 30%~50% by the method, and enteron aisle release rate reaches
90% or more, the bad smell of galic essential oil can be covered substantially.
3, the preparation method (CN 104194935) of a kind of galic essential oil microcapsules.The main technique step that the invention is included
Suddenly are as follows: preparation → emulsification → homogeneous → high-temperature atomizing of wall material and core material is drying to obtain galic essential oil microcapsules.Using this kind of side
Method prepares galic essential oil microcapsules, and rate of drying is fast, products obtained therefrom purity is high, gained microcapsules have well dispersibility and
Dissolubility, operating process simple possible, it is easy to accomplish industrialized production.
4, a kind of allicin compound microcapsule and preparation method thereof (CN 107412190).A kind of garlic described in the invention
Plain compound microcapsule, including wall material and core material, wherein wall material with chitosan and mixed solution of sodium alginate for dual wall material, wherein
It is obtained that mixed solution of sodium alginate is that sodium alginate soln, polylysin solution according to volume ratio are that 1:1 is uniformly mixed；Core
Material comprises the following components in parts by weight: 10 parts~20 parts of allicin, 2 parts~10 parts of fullerene, 30 parts~50 parts of cavings essential oil；Packet
Burying rate is 35%~45%.
By comparison, there is essential difference in present patent application and above-mentioned patent publication us.
Summary of the invention
Present invention aims at the microcapsule embedded rate of galic essential oil is improved, overcomes between galic essential oil and aqueous phase system and exist
The problems such as density contrast, emulsifying effectiveness are poor, emulsification system is unstable provides a kind of galic essential oil microcapsules and preparation method thereof,
Invention significantly improves the embedding rates of galic essential oil, and product is soluble easily in water, and flavor stability is good, have good sustained release effect
Fruit.
The technical solution adopted by the present invention to solve the technical problems is:
A kind of galic essential oil microcapsules, raw material constituent and parts by weight are as follows:
Moreover, compound botanical oil the preparation method is as follows:
Two or more vegetable oil is mixed to form compound botanical oil, makes stearic quality in compound botanical oil
Percentage composition reaches 2.30%~3.97%, and the mass percentage of oleic acid reaches 23.70%~30.0%, linoleic quality
Percentage composition reaches 51.00%~56.00%, and linolenic mass percentage reaches 1.40%~7.00% to get compounding
Vegetable oil.
Moreover, the vegetable oil is corn oil, soybean oil, olive oil, sunflower oil, rapeseed oil or peanut oil.
A kind of preparation method of galic essential oil microcapsules as described above, steps are as follows:
(1) the preparation of wall material solution: weighing Whey Protein Concentrate and inulin respectively, and after mixing plus water is configured to wall material
Solution places 8~16h, it is ensured that wall material is fully hydrated at room temperature；
(2) the preparation of galic essential oil emulsion: galic essential oil and compound botanical oil are mixed into wall material solution, using high speed
1~5min is handled under homogenizer 1000r/min, forms initial galic essential oil emulsion；Then it is ultrasonically treated 1~5min, is obtained
Stable galic essential oil emulsion；
(3) the preparation of galic essential oil microcapsules: by above-mentioned galic essential oil emulsion, by spray drying, to form galic essential oil micro-
Capsule, setting spray drying condition are 120~170 DEG C of inlet air temperature, and 40~70 DEG C of leaving air temp, it is micro- that production obtains galic essential oil
Capsule.
Moreover, the galic essential oil microcapsules of the step (3) are solid powdery.
The advantages of present invention obtains and good effect are as follows:
1, the present invention is poor from grease system density is reduced, and reduces Ostwald ripening action principle and sets out, and strengthens galic essential oil cream
The property changed, and enhances the stability of galic essential oil emulsion, to significantly improve, to prepare galic essential oil using spray drying technology micro-
The embedding rate of capsule；The present invention embeds galic essential oil using Whey Protein Concentrate and inulin as wall material, using spray drying technology, shows
The embedding rate for improving galic essential oil is write, up to 74% or more, product is soluble easily in water, and flavor stability is good, has good slow
Release effect.
2, the present invention addition compound botanical oil microcapsules compared with the galic essential oil microcapsules for being not added with compound botanical oil,
Embedding rate significantly improves, and stearic acid content reaches 2.30%~3.95% in compound botanical oil, and oleic acid content reaches 23.80%~
30.0%, linoleic acid content reaches 51.00%~56.00%, when linolenic acid content reaches 2.00%~7.00%, can effectively subtract
The density contrast of small water-oil phase significantly improves the emulsifying effectiveness of essential oil, and can inhibit Ostwald ripening, to improve galic essential oil
Embedding rate, embedding rate is up to 74% or more.
3, the flavor stability of galic essential oil emulsion and the galic essential oil emulsus for being not added with compound botanical oil in the present invention
Liquid phase ratio significantly improves, and has been effectively retained Trisulfide, di-2-propenyl, 2-Vinyl-4H-1,3-dithiine, 3H-
1,2-Dithiole and 4H-1, the organic sulfur compounds such as 2,3-Trithiine, and 90% or more aroma compound is all obtained
With stabilization.
4, the galic essential oil surface of microcapsule that the present invention is prepared by spray drying technology is smooth, without obvious slight crack, favorably
In the reservation of flavor substance, and 4h is placed at 30 DEG C, flavor substance release rate is only 1.25% or so, is had good slow
Release effect.
Detailed description of the invention
Fig. 1, Fig. 2, Fig. 3 and Fig. 4 are addition compound botanical oil and the galic essential oil for being not added with compound botanical oil in the present invention
Microcapsules micromorphology comparison diagram；Wherein, Fig. 1 is not added with compound botanical oil, and Fig. 2 adds the plant of corn oil and olive oil compounding
Oil, Fig. 3 add the vegetable oil of corn oil and soybean oil compounding, and Fig. 4 adds the vegetable oil of soybean oil and sunflower oil compounding；
Fig. 5 is that addition compound botanical oil and the flavor for the galic essential oil emulsion for being not added with compound botanical oil are steady in the present invention
Qualitative comparison diagram；
Fig. 6 is that addition compound botanical oil is sustained with the galic essential oil microcapsules flavor for being not added with compound botanical oil in the present invention
Effect contrast figure.
Specific embodiment
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited
, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1
A kind of galic essential oil microcapsules, raw material constituent and parts by weight are as follows:
Wherein, compound botanical oil the preparation method is as follows:
It selects corn oil to mix with soybean oil, so that stearic acid content in compound botanical oil is reached 2.99%, oleic acid content reaches
To 25.00%, linoleic acid content reaches 52.38%, and linolenic acid content reaches 4.40%.
A kind of preparation method of galic essential oil microcapsules as described above, the specific steps are as follows:
(1) the preparation of wall material solution: weighing 24 parts of Whey Protein Concentrate and 8 parts of inulin respectively, after mixing plus 180 parts
Water be configured to wall material solution, place 12h at room temperature, it is ensured that wall material is fully hydrated；
(2) the preparation of galic essential oil emulsion: galic essential oil and compound botanical oil are mixed into wall material solution, using high speed
5min is handled under homogenizer 1000r/min, forms initial galic essential oil emulsion；Then it is ultrasonically treated 2min, is obtained stable
Galic essential oil emulsion；
(3) the preparation of galic essential oil microcapsules: by above-mentioned galic essential oil emulsion, by spray drying, to form galic essential oil micro-
Capsule, setting spray drying condition are 170 DEG C of inlet air temperature, and 60 DEG C of leaving air temp, production obtains galic essential oil microcapsules solid
Powder.
By drawing the standard curve of galic essential oil, the embedding rate for measuring galic essential oil microcapsules is 74%.Pass through scanning
Electron microscope observation microcapsules microscopic appearance (as shown in Figure 2) is it is found that galic essential oil surface of microcapsule is smooth, without obvious slight crack
And particle is uniformly dispersed, and is conducive to the reservation of galic essential oil flavor.By measuring the flavor stability of galic essential oil emulsion (such as
Shown in Fig. 5), it is known that the emulsion flavor stability of addition compound botanical oil (corn oil and soybean oil mixing) is good.Pass through measurement
The flavor slow release effect (as shown in Figure 6) of galic essential oil microcapsules, it is known that galic essential oil microcapsules Flavor release rate, which is less than, not to be added
Add the microcapsules of compound botanical oil, slow release effect is preferable.
Embodiment 2
A kind of galic essential oil microcapsules, raw material constituent and parts by weight are as follows:
Wherein, compound botanical oil the preparation method is as follows:
It selects soybean oil to mix with sunflower oil, so that stearic acid content in compound botanical oil is reached 3.92%, oleic acid content
Reach 23.73%, linoleic acid content reaches 53.02%, and linolenic acid content reaches 6.40%.
A kind of preparation method of galic essential oil microcapsules as described above, the specific steps are as follows:
(1) the preparation of wall material solution: weighing 24 parts of Whey Protein Concentrate and 8 parts of inulin respectively, after mixing plus 180 parts
Water be configured to wall material solution, place 12h at room temperature, it is ensured that wall material is fully hydrated；
(2) the preparation of galic essential oil emulsion: galic essential oil and compound botanical oil are mixed into wall material solution, using high speed
5min is handled under homogenizer 1000r/min, forms initial galic essential oil emulsion；Then it is ultrasonically treated 2min, is obtained stable
Galic essential oil emulsion；
(3) the preparation of galic essential oil microcapsules: by above-mentioned galic essential oil emulsion, by spray drying, to form galic essential oil micro-
Capsule, setting spray drying condition are 170 DEG C of inlet air temperature, and 60 DEG C of leaving air temp, production obtains galic essential oil microcapsules solid
Powder.
By drawing the standard curve of galic essential oil, the embedding rate for measuring galic essential oil microcapsules is 71%.Pass through scanning
Electron microscope observation microcapsules microscopic appearance (as shown in Figure 3) is it is found that galic essential oil surface of microcapsule is smooth, without obvious slight crack
And particle is uniformly dispersed, and is conducive to the reservation of galic essential oil flavor.By measuring the flavor stability of galic essential oil emulsion (such as
Shown in Fig. 5), it is known that the emulsion flavor stability of addition compound botanical oil (soybean oil and sunflower oil mixing) is good.Pass through survey
Determine the flavor slow release effect (as shown in Figure 6) of galic essential oil microcapsules, it is known that galic essential oil microcapsules Flavor release rate is less than not
The microcapsules of compound botanical oil are added, slow release effect is preferable.
Embodiment 3
A kind of galic essential oil microcapsules, raw material constituent and parts by weight are as follows:
Wherein, compound botanical oil the preparation method is as follows:
It selects corn oil to mix with olive oil, so that stearic acid content in compound botanical oil is reached 3.97%, oleic acid content reaches
To 29.80%, linoleic acid content reaches 53.01%, and linolenic acid content reaches 1.45%.
A kind of preparation method of galic essential oil microcapsules as described above, the specific steps are as follows:
(1) the preparation of wall material solution: weighing 24 parts of Whey Protein Concentrate and 8 parts of inulin respectively, after mixing plus 180 parts
Water be configured to wall material solution, place 12h at room temperature, it is ensured that wall material is fully hydrated；
(2) the preparation of galic essential oil emulsion: galic essential oil and compound botanical oil are mixed into wall material solution, using high speed
5min is handled under homogenizer 1000r/min, forms initial galic essential oil emulsion；Then it is ultrasonically treated 2min, is obtained stable
Galic essential oil emulsion；
(3) the preparation of galic essential oil microcapsules: by above-mentioned galic essential oil emulsion, by spray drying, to form galic essential oil micro-
Capsule, setting spray drying condition are 170 DEG C of inlet air temperature, and 60 DEG C of leaving air temp, production obtains galic essential oil microcapsules solid
Powder.
By drawing the standard curve of galic essential oil, the embedding rate for measuring galic essential oil microcapsules is 50%.Pass through scanning
Electron microscope observation microcapsules microscopic appearance (as shown in Figure 4) it is found that galic essential oil surface of microcapsule has apparent recess, and
Part is assembled, and the reservation of galic essential oil flavor is unfavorable for.By measuring the flavor stability of galic essential oil emulsion (as schemed
Shown in 5), it is known that the emulsion flavor stability of addition compound botanical oily (corn oil is mixed with olive oil) is poor.Pass through measurement
The flavor slow release effect (as shown in Figure 6) of galic essential oil microcapsules, it is known that galic essential oil microcapsules Flavor release rate, which is greater than, not to be added
Add the microcapsules of compound botanical oil, slow release effect is poor.
Embodiment 4
A kind of galic essential oil microcapsules, raw material constituent and parts by weight are as follows:
More preferably, compound botanical oil the preparation method is as follows:
Two or more vegetable oil is mixed to form compound botanical oil, makes stearic quality in compound botanical oil
Percentage composition reaches 2.30%~3.97%, and the mass percentage of oleic acid reaches 23.70%~30.0%, linoleic quality
Percentage composition reaches 51.00%~56.00%, and linolenic mass percentage reaches 1.40%~7.00% to get compounding
Vegetable oil.
More preferably, the vegetable oil is corn oil, soybean oil, olive oil, sunflower oil, rapeseed oil or peanut oil.
A kind of preparation method of galic essential oil microcapsules as described above, steps are as follows:
(1) the preparation of wall material solution: weighing Whey Protein Concentrate and inulin respectively, and after mixing plus water is configured to wall material
Solution places 8~16h, it is ensured that wall material is fully hydrated at room temperature；
(2) the preparation of galic essential oil emulsion: galic essential oil and compound botanical oil are mixed into wall material solution, using high speed
1~5min is handled under homogenizer 1000r/min, forms initial galic essential oil emulsion；Then it is ultrasonically treated 1~5min, is obtained
Stable galic essential oil emulsion；
(3) the preparation of galic essential oil microcapsules: by above-mentioned galic essential oil emulsion, by spray drying, to form galic essential oil micro-
Capsule, setting spray drying condition are 120~170 DEG C of inlet air temperature, and 40~70 DEG C of leaving air temp, it is micro- that production obtains galic essential oil
Capsule.
More preferably, the galic essential oil microcapsules of the step (3) are solid powdery.
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that: not
Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this
The range of invention is not limited to the embodiment and attached drawing disclosure of that.
Claims (5)
1. a kind of galic essential oil microcapsules, it is characterised in that: its raw material constituent and parts by weight are as follows:
2. galic essential oil microcapsules according to claim 1, it is characterised in that: the preparation method of the compound botanical oil is such as
Under:
Two or more vegetable oil is mixed to form compound botanical oil, makes stearic quality percentage in compound botanical oil
Content reaches 2.30%~3.97%, and the mass percentage of oleic acid reaches 23.70%~30.0%, linoleic quality percentage
Content reaches 51.00%~56.00%, and linolenic mass percentage reaches 1.40%~7.00% to get compound botanical
Oil.
3. galic essential oil microcapsules according to claim 1 or 2, it is characterised in that: the vegetable oil is corn oil, soybean
Oil, olive oil, sunflower oil, rapeseed oil or peanut oil.
4. a kind of preparation method of galic essential oil microcapsules as described in any one of claims 1 to 3, it is characterised in that: step
It is as follows:
(1) the preparation of wall material solution: weighing Whey Protein Concentrate and inulin respectively, and after mixing plus water is configured to wall material solution,
8~16h is placed at room temperature, it is ensured that wall material is fully hydrated；
(2) the preparation of galic essential oil emulsion: galic essential oil and compound botanical oil are mixed into wall material solution, using high speed homogenization
1~5min is handled under machine 1000r/min, forms initial galic essential oil emulsion；Then it is ultrasonically treated 1~5min, is stablized
Galic essential oil emulsion；
(3) above-mentioned galic essential oil emulsion the preparation of galic essential oil microcapsules: is formed into the micro- glue of galic essential oil by spray drying
Capsule, setting spray drying condition are 120~170 DEG C of inlet air temperature, and 40~70 DEG C of leaving air temp, production obtains the micro- glue of galic essential oil
Capsule.
5. the preparation method of galic essential oil microcapsules according to claim 4, it is characterised in that: the garlic of the step (3)
Essential oil microcapsules are solid powdery.
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| CN114938849B (en) * | 2022-04-16 | 2023-10-03 | 福建闽威食品有限公司 | Preparation method of dried fish |
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