CN110742278B - Vegetable protein system oil microcapsule powder and preparation method thereof - Google Patents

Vegetable protein system oil microcapsule powder and preparation method thereof Download PDF

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CN110742278B
CN110742278B CN201911026972.7A CN201911026972A CN110742278B CN 110742278 B CN110742278 B CN 110742278B CN 201911026972 A CN201911026972 A CN 201911026972A CN 110742278 B CN110742278 B CN 110742278B
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oil
emulsion
protein
vegetable protein
antioxidant
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CN110742278A (en
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任翔
田中乐
徐玉涛
陈剑彬
吴文忠
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Innobio Corp ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • 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
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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

Abstract

Vegetable protein system oil microcapsule powder and a preparation method thereof. The preparation method comprises the steps of preparing a water phase and an oil phase which take vegetable protein as main raw materials, then mixing the oil phase and the water phase, preparing emulsion through shearing, high-pressure homogenization and low-pressure homogenization, and finally spray drying the emulsion to obtain the product. The emulsion prepared by the method has high solid content and stable and excellent performance. After the emulsion is subjected to spray drying, the vegetable protein system oil microcapsule powder further prepared has the advantages of high oil loading, high embedding rate, excellent stability and high production efficiency. The invention breaks through the technical thresholds of poor embedding property of vegetable protein, low solid content of emulsion, difficult amplification production and the like; does not depend on other conventional microencapsulated wall materials, only adopts vegetable protein as a main wall material to embed the grease, has the oil-carrying content of 50-70 percent, and can be widely used for baking, solid beverages, capsules and the like.

Description

Vegetable protein system oil microcapsule powder and preparation method thereof
Technical Field
The invention belongs to the technical field of microcapsules, and particularly relates to a process for preparing plant protein system microcapsule powder by an intermediate state of high-solid-content emulsion.
Background
Over the past few years, the market demand for vegetable protein supplements has increased and has moved the entire protein supplement market demand to the back. Why will consumers have the exclusive idea of the vegetable protein so doing?
A vegetable protein consumer market survey report was conducted in the united states by dupont corporation international to health, involving over 1000 consumers. Survey results show that 52% of us consumers are increasing the intake of plant-derived foods and beverages, and nearly 60% of interviewees even indicate that the diversion to plant-derived foods and beverages is permanent, or planned to eat permanently.
Survey data of the dupont beverage industry market director glergol-plus-Nielsen (Nielsen) indicates that the vegetable protein supplement market is gradually expanding in market share throughout the protein supplement field. By the time of 52 weeks before 13.1.2018, the most popular sales of 15 protein supplements account for 8% of the entire supplement industry sales; the composite annual growth rate is up to 51 percent, and the composite annual growth rate of the whole protein supplement industry is 15 percent.
Nowadays, the vegetable protein market is hot, many terminal customers want to embed fat by using vegetable protein, and fat powder manufacturers face a plurality of problems when using vegetable protein. The low solid content of the emulsion is the biggest problem, the low solid content of the emulsion can cause extremely low production efficiency and poor embedding effect, and even some manufacturers can not realize production at all due to the low solid content.
The prior art records a series of research results of related vegetable protein system oil microcapsule preparations: CN201811336936.6 discloses such a technical solution: preparing vegetable protein into vegetable protein solution with solid content of 2.5-5.0%, adding wall material and emulsifier to obtain solution with solid content of 7.0-25.0%, adding oil, emulsifying, homogenizing, and spray drying. CN201710953550.9 discloses such a technical solution: adding a wall material into water while stirring according to a certain mass ratio, wherein the mass ratio of the wall material to the water is 0.07-0.2, and the mass ratio of the camellia seed oil to the wall material is 0.8-2; the wall material comprises soybean protein isolate and maltodextrin, wherein the mass ratio of the soybean protein isolate to the maltodextrin is 0.4-2. Adding oil into water phase, shearing, homogenizing, and spray drying to obtain powder product. CN201710118838.4 discloses such a technical solution: dissolving soybean protein isolate and maltodextrin into water, adding linseed oil according to the mass ratio of a core to a wall material of 1: 2.5-1: 3, uniformly stirring, and controlling the concentration of solid matters to be 12-18% to obtain an emulsion preliminarily; and shearing and emulsifying the obtained emulsion, adding the sheared and emulsified emulsion into a homogenizer for homogenizing, then carrying out spray drying, and collecting to obtain the non-dairy creamer. These patents all disclose preparation methods of vegetable protein system fat powder, but the solid content is low, and a series of problems such as long time consumption, high production cost, even incapability of industrialization and the like can occur in the actual production process.
Disclosure of Invention
The invention aims to provide vegetable protein system oil microcapsule powder obtained by preparing emulsion with high solid content and spray drying. The preparation method of the microcapsule powder comprises the following steps:
(1) dispersing 10-20 parts of vegetable protein in 80-150 parts of water at 70-90 ℃, keeping the temperature for 0.5-2h, and then cooling the system to 40-60 ℃;
(2) adding 1-5 parts of plasticizer into the system obtained in the step (1), controlling the pH value of the system to be 9-11, and standing for 0.5-2 h;
(3) sequentially adding 18-39 parts of small molecular filler, 0.1-1 part of stabilizer and 0-1 part of aqueous phase antioxidant into the system prepared in the step (2), and stirring until the small molecular filler, the stabilizer and the aqueous phase antioxidant are completely dissolved to obtain an aqueous phase;
(4) adding 0-1 part of oil phase antioxidant into 50-70 parts of grease, and stirring at 40-60 ℃ until the oil phase antioxidant is completely dissolved to obtain an oil phase;
(5) adding the oil phase into the water phase, controlling the system temperature at 40-60 deg.C, sequentially shearing and emulsifying, homogenizing under 40-70MPa, and homogenizing under 20-30 MPa; preparing an emulsion;
(6) and (4) spray-drying the emulsion obtained in the step (5), wherein the air inlet temperature of the spray-drying is 90-220 ℃, and the air outlet temperature of the spray-drying is 70-110 ℃.
Through the steps (1) to (5) of the method, an emulsion with the solid content of 45 to 55 percent can be prepared. Namely the high-solid emulsion described in the specification. Further, the high-solid emulsion is subjected to spray drying to prepare the vegetable protein system oil microcapsule powder, wherein the air inlet temperature of the spray drying is 90-220 ℃, and the air outlet temperature of the spray drying is 70-110 ℃. The prepared microcapsule powder has the outstanding advantages of high oil loading, high embedding rate and stability.
The invention breaks through the technical thresholds of poor embedding property of vegetable protein, low solid content of emulsion, difficult amplification production and the like; does not depend on other conventional microencapsulated wall materials (such as modified starch, animal protein, colloid and the like), only adopts vegetable protein as a main wall material to embed the grease, has the oil loading in the product as high as 50-70 percent, and can be widely used for baking, solid beverages, capsules and the like.
Detailed Description
The invention aims to provide an emulsification method for improving the solid content in a product, a method for further preparing vegetable protein system oil microcapsule powder based on a high-solid emulsion of the product, and a product thereof. In the technical scheme of the preparation method, the selection and combination of raw materials are one of the technical means for realizing the technical effect of the invention.
In the preparation method of the vegetable protein system oil microcapsule powder, the vegetable protein is selected from one or a mixture of a plurality of pea protein, soybean protein isolate, wheat protein hydrolysate, pumpkin protein, hemp protein, chickpea protein and barley protein. Pea protein and soy protein isolate are preferred.
In the present invention, the oil and fat include one or a mixture of several of various vegetable oils and animal oils, wherein the vegetable oil and fat can be exemplified by, but not limited to, soybean oil, sunflower oil, linseed oil, conjugated linoleic acid glyceride, medium chain triglyceride, pumpkin seed oil, tomato seed oil, etc.; animal fats and oils may be exemplified by, but not limited to, butter. Preferred are medium chain triglycerides, linseed oil, butter, and the like.
In the present invention, the plasticizer is selected from sorbitol, xylitol or a mixture thereof.
In the invention, the small molecular filler is selected from one or a mixture of more of glucose syrup, maltodextrin, maltooligosaccharide, fructooligosaccharide, solid corn syrup and cyclodextrin. Preferably one or more of oligomeric maltose, solid corn syrup and maltodextrin.
In the present invention, the stabilizer is polyphosphate or citrate.
In the present invention, the aqueous phase antioxidant described in the present invention is selected from sodium ascorbate, ascorbic acid, citric acid, sodium citrate and ascorbyl palmitate. The water phase antioxidant is preferably sodium ascorbate and ascorbic acid. The oil phase antioxidant is selected from one or more of d-alpha tocopherol, dl-alpha tocopherol, mixed tocopherol, rosemary extract, phospholipid, butyl hydroxy anisole, antioxidant 264 and tert-butyl hydroquinone. The antioxidant in oil phase is preferably mixed tocopherol, rosemary extract, phospholipid or butylated hydroxyanisole.
In the preparation method of the present invention, on the other hand, in the step (2), sodium hydroxide, potassium hydroxide, calcium hydroxide or sodium carbonate is preferably used as a pH control agent for controlling the pH of the system.
The solid content of the intermediate product emulsion prepared by the method can reach 40-55%, which is obviously superior to the product parameters in the same field in the prior art.
Further, the prepared high-solid emulsion can be further processed to obtain vegetable protein system oil microcapsule powder. After the dry powder is obtained by spray drying, an anticaking agent can be added; the anticaking agent is selected from silicon dioxide, calcium silicate or tricalcium phosphate.
In the method related to the invention, the shear emulsification step is recommended to be 0.5-2h, and the high-pressure homogenization and the low-pressure homogenization can basically meet the requirement of 1 time of each product.
The following non-limiting examples are further intended to illustrate the technical solutions and effects of the present invention and should not be construed as limiting the present disclosure in any way. Unless otherwise specified, all percentages in this specification mean mass percentages. The material parts described in the present specification are all parts by mass.
Example 1
Weighing 400g of water in a 1000mL beaker, adding 60g of pea protein into the beaker, stirring for 1h, cooling the emulsion to 55 ℃, adding 12g of sorbitol, adding 1.2g of sodium carbonate, stirring for 1h, controlling the pH to be about 9.7, then sequentially adding 72.4g of malto-oligosaccharide, 2g of potassium citrate and 3.2g of sodium ascorbate, and stirring until the materials are completely dissolved to obtain an aqueous phase. To 242.8g of linseed oil was added 0.4g of mixed tocopherols, and stirred at 55 ℃ until completely dissolved to give an oil phase. Adding the oil phase into the water phase, controlling the system temperature at 55 ℃, shearing and emulsifying for 0.5h, then homogenizing for 1 time under 70MPa high pressure and 1 time under 20MPa low pressure to obtain emulsion with solid content of 50%, and carrying out spray drying on the prepared emulsion: the inlet air temperature is 180 ℃, and the outlet air temperature is 90 ℃, so that the pea protein system linseed oil micro-capsule powder is obtained and is recorded as sample 1.
Example 2
409g of water is weighed in a 2000mL beaker, the water temperature is 75 ℃, 60g of soybean protein isolate is added into the beaker, the mixture is stirred for 1.5h, 25g of erythritol and 0.5g of sodium hydroxide are added after the temperature of the emulsion is reduced to 50 ℃, the mixture is stirred for 1h, the pH value is controlled to be about 9.2, then 55g of solid corn syrup and 2g of sodium tripolyphosphate are sequentially added, and the mixture is stirred until the solid corn syrup and the sodium tripolyphosphate are completely dissolved to obtain a water phase. 352.5g of medium chain triglyceride were taken and preheated under stirring at 50 ℃ to obtain an oil phase. Adding the oil phase into the water phase, controlling the system temperature at 50 ℃, shearing and emulsifying for 1h, then homogenizing for 1 time under 60MPa high pressure and 1 time under 25MPa low pressure to obtain emulsion with the solid content of 55%, and carrying out spray drying on the prepared emulsion: the inlet air temperature was 200 ℃ and the outlet air temperature was 95 ℃ to obtain the medium chain triglyceride micro-capsule powder of the isolated soy protein system, which was designated as sample 2.
Example 3
367g of water is weighed in a 1000mL beaker, the water temperature is 90 ℃, 30g of wheat protein hydrolysate is added into the beaker, the mixture is stirred for 0.8h, after the temperature of the emulsion is reduced to 45 ℃, 3g of glycerol is added, 0.9g of calcium hydroxide is added, the stirring is carried out for 1h, the pH value is controlled to be about 9.5, then 103.2g of maltodextrin and 2.4g of sodium citrate are sequentially added, and the stirring is carried out until the maltodextrin and the sodium citrate are completely dissolved, so as to obtain a water phase. 152.1g of pumpkin seed oil is taken, 3g of phospholipid is added, and the mixture is uniformly stirred at the temperature of 45 ℃ to obtain an oil phase. Adding the oil phase into the water phase, controlling the system temperature at 45 ℃, shearing and emulsifying for 1.2h, then homogenizing for 1 time under 65MPa high pressure and 1 time under 30MPa low pressure to obtain emulsion with the solid content of 45%, and carrying out spray drying on the prepared emulsion: the air inlet temperature is 170 ℃, the air outlet temperature is 75 ℃, spray-dried microcapsule powder is obtained, and 4.5g of silicon dioxide is added into the microcapsule powder to obtain the pumpkin seed oil microcapsule powder of the wheat protein hydrolysate system, which is marked as a sample 3.
Example 4
Product performance evaluations were performed on sample 1, sample 2, and sample 3, with the results shown in table 1:
TABLE 1
Name(s) Appearance of the product Smell of nourishing Embedding rate Bulk density Particle size Reconstitution property
Sample 1 Off-white powder Inherent smell 99.1％ 0.33g/ml Sieving with 40 mesh sieve at a rate of not less than 95% Emulsion homogeneity
Sample 2 Off-white powder Inherent smell 98.8％ 0.34g/ml Sieving with 40 mesh sieve at a rate of not less than 95% Emulsion homogeneity
Sample 3 Off-white powder Inherent smell 99.3％ 0.37g/ml Sieving with 40 mesh sieve at a rate of not less than 95% Emulsion homogeneity
The results show that the vegetable protein system fat powder obtained by the process disclosed by the patent has high product embedding rate, good reconstitution property and appropriate bulk density and granularity, and the property indexes show that the product has excellent characteristics and can be widely applied to terminal products such as solid beverages, tabletting, baking and the like.
Example 5
Sample 1, sample 2 and sample 3 were placed in an accelerated oven at 40 ℃ and 75% humidity for three months for product stability evaluation with the results shown in table 2:
TABLE 2
Figure BDA0002248961910000051
Figure BDA0002248961910000061
The accelerated stability experiment shows that the appearance, the taste and the smell, the embedding rate and the reconstitution property of the three samples are not changed after the acceleration for 3 months, the peroxide value is slightly increased, but the product with the peroxide value less than or equal to 10meq/kg after the acceleration for three months is generally considered to be qualified. It can be seen that the vegetable protein system oil powder product prepared by the process disclosed by the patent has excellent stability.
Example 6
Referring to the formula and process parameters of example 1, only sorbitol is replaced by different types of plasticizers, and the influence of different plasticizers on the solid content, production efficiency and embedding rate of the emulsion of the pea protein system fat powder is mainly examined:
TABLE 3
Figure BDA0002248961910000062
From the results, the pea protein and the sorbitol or the xylitol have the best combined use effect, the maximum solid content of the system can be improved to more than 50%, the manual work is greatly reduced, and the embedding rate of the product can reach more than 99%.
Example 7
With reference to the formulation and process parameters of example 1, only pea protein was exchanged for different kinds of vegetable or animal protein, and the effects of the same plasticizer and different proteins on the emulsion solid content, production efficiency and embedding rate were examined:
TABLE 4
Figure BDA0002248961910000071
From the results, the combined use effect of the plant protein and the sorbitol is best, the maximum solid content of a system can be improved to more than 40%, the manual operation is greatly reduced, and the embedding rate of a product can reach more than 98%. While animal protein has no effect when matched with sorbitol.
Example 8
With reference to the formulation and process of example 1, the pH was controlled in different ranges and the encapsulation and reconstitution properties of the product were examined:
TABLE 5
Figure BDA0002248961910000072
Figure BDA0002248961910000081
It can be seen that the lower the pH, the less favourable the embedding and even the inability to form a powder. When the pH is alkaline, the embedding rate is relatively high. From the experimental results, the following conclusions can be drawn:
TABLE 6
Name (R) pH value of the solution Embedding rate Reconstitution property
Condition 1 pH 9-11 71.6～76.7％ Quick dissolution, obvious particles and floating oil
Condition 2 pH 6-8 64.3～68.1％ Quick dissolution, obvious particles and floating oil
Condition 3 pH 3-5 The direct flocculation can not be made into powder /
Condition 4 pH 1-2 The direct flocculation can not be made into powder /
Example 9
With reference to the formulation and process of example 1, the temperature was controlled in different ranges and the embedding rate and reconstitution properties of the product were examined:
TABLE 7
Temperature treatment conditions Embedding rate Reconstitution property
90℃ 70.6％ Quick dissolution, obvious particles and floating oil
80℃ 69.4％ Fast dissolving, obvious grains and floating oil
70℃ 68.7％ Quick dissolution, obvious particles and floating oil
60℃ 65.8％ Quick dissolution, obvious particles and floating oil
50℃ 62.9％ The solution is quickly dissolved and the solvent is quickly dissolved,has obvious particles and floating oil
40℃ 61.4％ Quick dissolution, obvious particles and floating oil
30℃ 57.3％ Fast dissolving, obvious grains and floating oil
20℃ 55.1％ Quick dissolution, obvious particles and floating oil
10℃ 50.9％ Quick dissolution, obvious particles and floating oil
From the results, it can be seen that the embedding rate is different at different temperatures, and the higher the temperature is, the more favorable the embedding is. From the experimental results, the following conclusions can be drawn:
TABLE 8
Name (R) Temperature of Embedding rate Reconstitution property
Condition 5 70-90℃ 68.7～70.6％ Quick dissolution, obvious particles and floating oil
Condition 6 40-69℃ 61.4～67.9％ Quick dissolution, obvious particles and floating oil
Condition 7 10-39℃ 50.9～59.2％ Rapidly dissolve and separate layers
Example 10
The embedding rate and reconstitution properties of the product were examined by controlling the pH at 10 and the temperature within the different ranges of the following table, with reference to the formulation and process parameters of example 1:
TABLE 9
Figure BDA0002248961910000091
From the results, it can be seen that when the pH is 10, the higher the temperature is, the higher the embedding rate is and the better the reconstitution property is. From the experimental results, the following conclusions can be drawn:
watch 10
Name (R) Temperature of pH value Embedding rate Reconstitution property
Condition 8 70-90℃ pH 9-11 98.4～99.2％ Fast dissolving and homogeneous emulsion
Condition 9 40-69℃ pH 9-11 79.2～96.4％ Fast dissolving, fine particles
Condition 10 10-39℃ pH 9-11 73.3～78.1％ Fast dissolving, obvious grains and floating oil
Example 11
The embedding rate and the reconstitution property of the product were examined by controlling the heat treatment temperature at 80 ℃ and the pH within the different ranges of the following table with reference to the formulation and process parameters of example 1:
TABLE 11
Figure BDA0002248961910000101
As can be seen from the results, at a temperature of 80 ℃ a higher pH favors the encapsulation, while at a lower pH the powdering by flocculation is not possible. From the experimental results, the following conclusions can be drawn:
TABLE 12
Name(s) Temperature of pH value Embedding rate Reconstitution property
Condition 8 70-90℃ pH 9-11 98.4～99.2％ Fast dissolving and homogeneous emulsion
Condition 11 70-90℃ pH 6-8 69.3～72.3％ Quickly dissolved and has obvious granules
Condition 12 70-90℃ pH 3-5 The direct flocculation can not be made into powder /
Condition 13 70-90℃ pH 1-2 The direct flocculation can not be made into powder /
Example 12
Referring to the formulation and process parameters of example 1, the heat treatment time was controlled to 0.3h, and the alkalization time was controlled to different ranges in the following table, to examine the embedding rate and reconstitution property of the product:
watch 13
Figure BDA0002248961910000102
Figure BDA0002248961910000111
The results show that the heat treatment time is 0.3h, the embedding rate is relatively high when the alkali treatment time is 0.5-2h, and the emulsion is gelatinous and cannot be powdered when the alkali treatment time exceeds 2 h. From the experimental results, the following conclusions can be drawn:
TABLE 14
Name (R) Time of heat treatment Time of alkalization treatment Embedding rate Reconstitution property
Condition A ＜0.5h ＜0.5h 61～68％ Fast dissolving, obvious grains and floating oil
Condition B ＜0.5h 0.5-2h 70～77％ Quick dissolution, obvious particles and floating oil
Condition C ＜0.5h ＞2h Is in gel form and cannot be powdered /
Example 13
Referring to the formulation and process parameters of example 1, the heat treatment time was controlled to 1h, the alkalization time was controlled to different ranges in the following table, and the embedding rate and reconstitution property of the product were examined:
watch 15
Figure BDA0002248961910000112
The results show that the heat treatment time is 1h, the embedding rate is high when the emulsion is alkalized for 0.5-2h, and the emulsion is gelatinous and cannot be powdered when the alkalization time exceeds 2 h. From the experimental results, the following conclusions can be drawn:
TABLE 16
Name(s) Time of heat treatment Time of alkalization treatment Embedding rate Reconstitution property
Condition D 0.5-2h ＜0.5h 58～63％ Quick dissolution, obvious particles and floating oil
Condition E 0.5-2h 0.5-2h 98.5～99.7％ Fast dissolving and homogeneous emulsion
Condition F 0.5-2h ＞2h Is in gel form and cannot be powdered /
Example 14
The heat treatment time is controlled to be 3h and the alkalization time is controlled to be in different ranges of the following table according to the formula and the process parameters of the example 1, and the embedding rate and the reconstitution property of the product are examined:
TABLE 17
Figure BDA0002248961910000121
The results show that the heat treatment time is 3 hours, the embedding rate is relatively high when the alkali treatment time is 0.5 to 2 hours, and the emulsion is gelatinous and cannot be powdered when the alkali treatment time exceeds 2 hours. From the experimental results, the following conclusions can be drawn:
watch 18
Name (R) Time of heat treatment Time of alkalization treatment Embedding rate Reconstitution property
Condition G ＞2h ＜0.5h 54～68％ Rapidly dissolve and separate layers
Condition H ＞2h 0.5-2h 70～75％ Fast dissolving and homogeneous emulsion
Condition I ＞2h ＞2h Is in gel form and cannot be powdered /

Claims (8)

1. The preparation method of the vegetable protein system oil microcapsule powder comprises the following steps: (1) dispersing 10-20 parts of vegetable protein in 80-150 parts of water at 70-90 ℃, keeping the temperature for 0.5-2h, and then cooling the system to 40-60 ℃; (2) adding 1-5 parts of plasticizer into the system obtained in the step (1), controlling the pH value of the system to be 9-11, and standing for 0.5-2 h; the plasticizer is selected from sorbitol, xylitol or a mixture thereof; (3) sequentially adding 18-39 parts of small molecule filler, 0.1-1 part of stabilizer and 0-1 part of aqueous phase antioxidant into the system prepared in the step (2), and stirring until the small molecule filler, the stabilizer and the aqueous phase antioxidant are completely dissolved to obtain an aqueous phase; (4) adding 0-1 part of oil phase antioxidant into 50-70 parts of oil, and stirring at 40-60 ℃ until the oil phase antioxidant is completely dissolved to obtain an oil phase; (5) adding the oil phase into the water phase, sequentially shearing and emulsifying at 40-60 deg.C, homogenizing at 40-70MPa and 20-30MPa to obtain emulsion; (6) and (4) spray-drying the emulsion obtained in the step (5), wherein the air inlet temperature is 90-220 ℃, and the air outlet temperature is 70-110 ℃.
2. The method according to claim 1, wherein the vegetable protein is selected from one or more of pea protein, soy protein isolate, wheat protein hydrolysate, pumpkin protein, hemp protein, chickpea protein, and barley protein.
3. The method of claim 1, wherein the oil is selected from the group consisting of medium chain triglycerides, glycerol conjugated linoleate, linseed oil, sunflower oil, and butter.
4. The method according to claim 1, wherein the small molecule filler is selected from one or more of glucose syrup, maltodextrin, malto-oligosaccharide, fructo-oligosaccharide, corn syrup solids, and cyclodextrin.
5. The method of claim 1, wherein the stabilizing agent is a polyphosphate or a citrate.
6. The method of claim 1, wherein said aqueous phase antioxidant is selected from the group consisting of sodium ascorbate, ascorbic acid, citric acid, sodium citrate, and ascorbyl palmitate; the oil phase antioxidant is selected from d-alpha tocopherol, dl-alpha tocopherol, mixed tocopherol, rosemary extract, phospholipid, butyl hydroxy anisole, antioxidant 264 and tert-butyl hydroquinone.
7. The method according to claim 1, wherein the pH of the system is controlled using sodium hydroxide, potassium hydroxide, calcium hydroxide or sodium carbonate in the step (2).
8. A vegetable protein-based oil-and-fat microcapsule powder obtained by the method according to claim 1.
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