CN109645294A - A kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof - Google Patents
A kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof Download PDFInfo
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- CN109645294A CN109645294A CN201910152852.5A CN201910152852A CN109645294A CN 109645294 A CN109645294 A CN 109645294A CN 201910152852 A CN201910152852 A CN 201910152852A CN 109645294 A CN109645294 A CN 109645294A
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- olive oil
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- emulsifier
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- 239000004006 olive oil Substances 0.000 title claims abstract description 46
- 235000008390 olive oil Nutrition 0.000 title claims abstract description 46
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 239000003094 microcapsule Substances 0.000 title claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000006210 lotion Substances 0.000 claims abstract description 26
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000000693 micelle Substances 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 7
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 7
- 239000000839 emulsion Substances 0.000 claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 claims abstract description 6
- 229920002907 Guar gum Polymers 0.000 claims abstract description 5
- 235000010417 guar gum Nutrition 0.000 claims abstract description 5
- 239000000665 guar gum Substances 0.000 claims abstract description 5
- 229960002154 guar gum Drugs 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims abstract description 4
- 239000004094 surface-active agent Substances 0.000 claims abstract description 4
- 238000004090 dissolution Methods 0.000 claims abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract 2
- 238000013019 agitation Methods 0.000 claims description 8
- 240000007817 Olea europaea Species 0.000 claims description 6
- 238000005259 measurement Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 244000241235 Citrullus lanatus Species 0.000 claims description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 240000004507 Abelmoschus esculentus Species 0.000 claims 1
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 239000011162 core material Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000006185 dispersion Substances 0.000 abstract description 2
- 206010034972 Photosensitivity reaction Diseases 0.000 abstract 1
- 239000000470 constituent Substances 0.000 abstract 1
- 230000036211 photosensitivity Effects 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 2
- 244000303965 Cyamopsis psoralioides Species 0.000 description 2
- JUUBCHWRXWPFFH-UHFFFAOYSA-N Hydroxytyrosol Chemical compound OCCC1=CC=C(O)C(O)=C1 JUUBCHWRXWPFFH-UHFFFAOYSA-N 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 2
- -1 alkenyl succinate ester Chemical class 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229940031439 squalene Drugs 0.000 description 2
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 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
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000795633 Olea <sea slug> Species 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 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 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012993 chemical processing Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- ZQPPMHVWECSIRJ-MDZDMXLPSA-N elaidic acid Chemical compound CCCCCCCC\C=C\CCCCCCCC(O)=O ZQPPMHVWECSIRJ-MDZDMXLPSA-N 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229940095066 hydroxytyrosol Drugs 0.000 description 1
- 235000003248 hydroxytyrosol Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof, and using olive oil as core material, nonionic surface active agent is emulsifier, using guar gum, slow-digestion starch, resistant starch as wall material, using natural fruit and vegetables powder as flavouring.Method is as follows: emulsifier is added to the water, carry out dissolution dispersion, when to be emulsified dose of additive amount reaches critical micelle concentration, olive oil is added, oil-in-water particle is formed, then wall material and fruit vegetable powder are slowly added into lotion, forms stable emulsion system, it is finally spray-dried, obtains dried powder.This microcapsule method solves olive oil photosensitivity and oxidizable characteristic, reduces olive oil active constituent and is lost, improve stability, extend storage period, and the addition of fruit tree powder improves the mouthfeel of olive oil powder, is convenient for daily consumption.
Description
Technical field
The invention belongs to the processing and utilization fields of forestry products, are related to the preparation method of Olive oil microcapsule composite powder.
Background technique
Olive oil is that the direct cold press of fruit of Oleaceae Olea aiphyllium olive forms, not heated and chemical
Processing, remains natural nutrient component.Olive oil is rich in fat-soluble A, D, E, K and various trace elements；Unsaturated lipid
Fat acid content is up to 82% ~ 87%, and the rate that is absorbed by the body is up to 93.4%；Oleic acid, linoleic acid, linolenic acid content are needed close to human body
Ratio, it is considered to be the grease of human nutrition is most suitable in the grease found so far, therefore olive oil has " vegetable oil emperor
Afterwards ", the title of " liquid golden ".
Olive oil is initially accepted by people with edible nourishing grease, with the further investigation to it, is found in olive oil
Also contain hydroxytyrosol, triterpene, pigment (chlorophyll and class Hu Luosu), tocopherol, polyphenol, sterol, squalene and volatility
Ingredient isoreactivity object.For these organic active ingredients to preventing and protecting cardiovascular disease, anticancer improves digestive system, promotes bone
The growth of bone, pre- preventing bone rarefaction, anti-oxidant grade have the function of positive.The consumption pattern of olive oil is primarily as cooking at present
It prepares food and uses edible oil, product form and edible way are single, are unable to satisfy market and consumer demand.Research shows that for each person every day
The high-quality olive oil of 10 mL is drunk, physical signs can significantly improve.If directly drinking, most people can not receive it certainly
Greasy mouthfeel.In addition, change since olive oil flavor changes with storage time, it is oxidizable often to cause quality defect for example rancid
The problems such as taste, cucumber flavor, nepheloid sediment.Also, compound full of nutrition, such as triglycerides in olive oil, carrotene,
Chlorophyll, unsaturated fatty acid and phenolic compound, squalene, sterol, vitamin etc. store unstable, pole at normal temperature
Easily vulnerable to destruction under air and illumination condition.Therefore, improve the unicity of olive oil product, Shelf-life is current olive
One of the difficult point of olive oil processing.
Core material described in the patent of application number 201110393990.6 be olive oil, the wall material be waxy corn starch with it is pungent
The mixture of starch alkenyl succinate ester.The Olive oil microcapsule powder of 201610339606 .7 of application number, core material are still
Olive oil is made by emulsifier and wall material by different proportion.Both methods realizes the microencapsulation of olive oil, protects
It is not affected by environment to protect core material, controls the functions such as the sustainable release of core material.But it is not suitable as directly eating, because of wall
Material mouthfeel is bad.It is only capable of using as food additives.
Object of the present invention is to not only realize the high embedding rate of Olive oil microcapsule, guarantee olive oil quality, also promotion olive
The mouthfeel of oil microcapsule powder becomes the daily drinks to enjoy great popularity, improves the unicity of olive oil product.
Summary of the invention
Emulsifier is added to the water, dissolution dispersion is carried out and adds when to be emulsified dose of additive amount reaches critical micelle concentration
Enter olive oil, forms oil-in-water particle, then wall material is slowly added into lotion, form stable emulsion system, done by spraying
It is dry, obtain dried powder.Technical solution of the present invention and processing step are as follows:
(1) emulsifier (nonionic surface active agent) divides 5-20 step to be gradually added into water, and each additional amount is water inventory
0.05%, the high degree of agitation when being added, and using the surface tension of accelerated surface tensometer measurement lotion, when the surface of lotion
There is inflection point in power, and continues growing emulsifier, but when surface tension value varies less, lotion has reached critical micelle concentration,
Stop that emulsifier is added；
(2) olive oil is slowly added in lotion, additional amount is 5-50 times of emulsifier, then the high degree of agitation when being added exists
Homogeneous 3 times under high pressure homogenizer 20-40MPa pressure.The additional amount of olive oil is set to 1 part；
(3) slowly by one or more of mixtures of 2-3 parts of pure fruit vegetable powder (orange, orange, tomato, peach, watermelon etc.)
Lotion after homogeneous is added, stirs while adding.The guar gum for adding 0.1-1 parts is eventually adding slow consumption starch 1-5
Part, 0.1-1 parts of resistant starch.By mixed liquor again homogeneous 3 times under homogenizer 20-40MPa pressure, stable mixing cream is obtained
Liquid system；
(4) lotion is spray-dried using spray drying, 140-200 DEG C of intake air temperature, 80-120 DEG C of air outlet temperature.Powder
After collection, encapsulate rapidly.
Beneficial effect
The additional amount of emulsifier of the present invention is to reach critical micell, and the surface tension of water is minimized value, adds olive oil.
This advantageously forms the combination of lipophilic group inside olive oil and micella, and forms stable newborn oil-in-water emulsion, and emulsion particle diameter
It is smaller.Wall material guar gum, the addition of slow-digestion starch, resistant starch are conducive to improve wall material to the leakproofness of microcapsules, mention
High embedding rate, and the good fluidity of microscapsule powder, it is not easy to reunite, while fruit vegetable powder is added, mouthfeel can be improved.This makes olive
Oil microcapsule powder can be opened as soymilk powder bag bath it is ready-to-drink, progress into daily life.
Specific embodiment
Example one
(1) sucrose ester is gradually added into water, and each additional amount is the 0.05% of water inventory, the high degree of agitation in addition, and using fast
The surface tension of fast surface tensiometer measurement lotion, when there is inflection point in the surface tension that emulsifier to 0.5% lotion is added, and after
It is continuous to increase emulsifier, but when surface tension value varies less, lotion has reached critical micelle concentration, stops that emulsifier is added；
(2) olive oil is slowly added in lotion, additional amount is 10 times of emulsifier, the high degree of agitation when being added, then in height
It presses under homogenizer 20MPa pressure homogeneous 3 times.The additional amount of olive oil is set to 1 part；
(3) 2 parts of pure tomato meal is slowly added into the lotion after homogeneous, is stirred while adding.Add 0.5 part of cluster bean
Glue is eventually adding slow 3 parts of starch, 0.4 part of resistant starch of consumption.The homogeneous 3 under homogenizer 35MPa pressure again by mixed liquor
It is secondary, obtain stable mixed emulsion system；
(4) lotion is spray-dried using spray drying, 180 DEG C of intake air temperature, 100 DEG C of air outlet temperature.After powder is collected,
Encapsulation rapidly.
Example two
(1) polysorbas20 is gradually added into water, and each additional amount is the 0.05% of water inventory, the high degree of agitation in addition, and using fast
The surface tension of fast surface tensiometer measurement lotion, when inflection point, and continuation occurs in the surface tension that emulsifier to 1% lotion is added
Increase emulsifier, but when surface tension value varies less, lotion has reached critical micelle concentration, stops that emulsifier is added；
(2) olive oil is slowly added in lotion, additional amount is 7 times of emulsifier, the high degree of agitation when being added, then in high pressure
Homogeneous 3 times under homogenizer 30MPa pressure.The additional amount of olive oil is set to 1 part；
(3) 3 parts of pure orange powder is slowly added into the lotion after homogeneous, is stirred while adding.Add 0.8 part of cluster bean
Glue is eventually adding slow 2 parts of starch, 0.2 part of resistant starch of consumption.The homogeneous 3 under homogenizer 30MPa pressure again by mixed liquor
It is secondary, obtain stable mixed emulsion system；
(4) lotion is spray-dried using spray drying, 150 DEG C of intake air temperature, 90 DEG C of air outlet temperature.After powder is collected,
Encapsulation rapidly.
Claims (6)
1. a kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof, it is characterised in that: a kind of olive of fruit-vegetable flavor
Oil microcapsule powder.
2. a kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof, it is characterised in that: a kind of olive of fruit-vegetable flavor
The preparation method of oil microcapsule powder:
(1) emulsifier (nonionic surface active agent) divides 5-20 step to be gradually added into water, and each additional amount is water inventory
0.05%, the high degree of agitation when being added, and using the surface tension of accelerated surface tensometer measurement lotion, when the surface of lotion
There is inflection point in power, and continues growing emulsifier, but when surface tension value varies less, lotion has reached critical micelle concentration,
Stop that emulsifier is added；
(2) olive oil is slowly added in lotion, additional amount is 5-50 times of emulsifier, then the high degree of agitation when being added exists
Homogeneous 3 times under high pressure homogenizer 20-40MPa pressure, is set to 1 part for the additional amount of olive oil；
(3) by the one or more of 2-3 parts of pure fruit vegetable powder (orange, orange, tomato, peach, watermelon, broccoli, gumbo etc.)
Mixture be slowly added into the lotion after homogeneous, stir while adding, add 0.1-1 parts of guar gum, be eventually adding slow
Starch 1-5 parts of consumption, by mixed liquor again homogeneous 3 times under homogenizer 20-40MPa pressure, obtains by 0.1-1 parts of resistant starch
Stable mixed emulsion system；
(4) lotion is spray-dried using spray drying, 140-200 DEG C of intake air temperature, 80-120 DEG C of air outlet temperature, powder
After collection, encapsulate rapidly.
3. a kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof, it is characterised in that emulsified described in claim 2
Agent is nonionic surface active agent, and additional amount has to be larger than equal to critical micelle concentration.
4. a kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof, it is characterised in that olive described in claim 2
The addition of oil must be slowly added under vigorous stirring after emulsifier reaches critical micelle concentration.
5. a kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof, it is characterised in that pure fruit described in claim 2
Vegetable powder is pulp particle of the granularity at 1-10 μm after the powder of fruits and vegetables resolvability after filtering, or dissolution.
6. a kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof, it is characterised in that wall material described in claim 2
And auxiliary material (pure fruit vegetable powder, slow-digestion starch, resistant starch, guar gum etc.) must emulsifier reach critical micelle concentration and
It is slow added into after olive oil is added.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910152852.5A CN109645294A (en) | 2019-02-28 | 2019-02-28 | A kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910152852.5A CN109645294A (en) | 2019-02-28 | 2019-02-28 | A kind of fruit-vegetable flavor Olive oil microcapsule powder and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184076A (en) * | 2019-12-10 | 2020-05-22 | 广元市荣生源食品有限公司 | Preparation method of olive oil powder and olive oil powder |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942525A (en) * | 2016-05-20 | 2016-09-21 | 福建师范大学 | Olive oil microcapsule powder and preparation method thereof |
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2019
- 2019-02-28 CN CN201910152852.5A patent/CN109645294A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942525A (en) * | 2016-05-20 | 2016-09-21 | 福建师范大学 | Olive oil microcapsule powder and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 伍敏晖等: "高压微射流均质对姜黄素纳米乳液稳定性的影响", 《中国食品学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184076A (en) * | 2019-12-10 | 2020-05-22 | 广元市荣生源食品有限公司 | Preparation method of olive oil powder and olive oil powder |
| CN111184076B (en) * | 2019-12-10 | 2023-02-28 | 广元市荣生源食品有限公司 | Preparation method of olive oil powder and olive oil powder |
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