CN111820417A - 一种陈皮油微胶囊及其制备方法 - Google Patents
一种陈皮油微胶囊及其制备方法 Download PDFInfo
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- CN111820417A CN111820417A CN202010665451.2A CN202010665451A CN111820417A CN 111820417 A CN111820417 A CN 111820417A CN 202010665451 A CN202010665451 A CN 202010665451A CN 111820417 A CN111820417 A CN 111820417A
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- tangerine peel
- peel oil
- oil microcapsule
- temperature
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- Edible Oils And Fats (AREA)
Abstract
本发明提供一种陈皮油微胶囊及其制备方法,芯材主要为陈皮油,壁材为酪蛋白、多孔淀粉、β‑环糊精、壳聚糖和低聚甘露糖,其质量百分比分别为酪蛋白40~60%、多孔淀粉30~40%、β‑环糊精1~10%、壳聚糖1~10%、低聚甘露糖1~10%,所述芯材中还含有乳化剂,稳定剂和抗氧化剂。本发明制备的陈皮油微胶囊含油率高(50%),包埋率也高(≥95%),堆密度0.4≥g/ml,流动性非常好,表面油含量低(0.4%~2.1%),过氧化值低(0.010~0.12 g/100g),在40℃可存放3个月以上,25℃下货期为2年以上,具有非常高的稳定性。
Description
技术领域
本发明涉及植物油脂加工技术领域,尤其涉及一种陈皮油微胶囊的制备方法。
背景技术
陈皮是芸香科植物橘以及其栽培变种的成熟干燥果皮,不仅可食用,还可药用,具有显著的保健功能,富含黄酮化合物、柑橘素、柠檬烯、橙皮甙等功能性成分,具有化痰、抗炎、助消化等功效,对消化系统、心血管系统、呼吸系统都有保健作用,应用范围极广,不仅可以应用在日化品香精香料,还可以应用在保健食品,甚至是医药领域。
陈皮油接触空气易氧化,对储存、运输增加难度,液体油可应用范围较小,制备成微胶囊粉末不仅有效隔绝空气减少氧化,同时应用范围更广泛。微胶囊是以高分子物质为微型容器,例如蛋白、淀粉、胶体等,易氧化的液体油脂为芯材,包埋成微小的固体颗粒,从而降低油脂的氧化,延长保质期。
目前对陈皮及陈皮油组分、特点和功能已经有深入研究,但有关陈皮油微胶囊的报告较少,文献《喷雾干燥法制备陈皮油微囊化技术研究》以阿拉伯胶为壁制得陈皮油微胶囊,包埋率仅84.5%。中国专利申请公开的“一种陈皮油速溶茶粉的制备方法及其产品”(CN105076612A),涉及陈皮油微胶囊的制备,其壁材采用变性淀粉、麦芽糊精、β-环状糊精和阿拉伯胶,其只是提及具有所得陈皮油微胶囊的含油量高(未见具体含量),具有典型的陈皮油香味,醇香浓厚,口感饱满陈韵等优点,对提高包埋率、延长保质期等没有明显积极效果。现有技术中对陈皮油安全有效的保存问题一直未能解决。
发明内容
本发明目的在提供一种陈皮油微胶囊的制备方法,该制备方法工艺简单容易进行生产化,制备出的样品不仅含油量高,包埋效果也很好,流动性及稳定性好,可有效延长保质期,应用范围广泛。
为实现上述目的,本发明的实施方案为:一种陈皮油微胶囊的制备方法,芯材主要为陈皮油,其特征在于,壁材为酪蛋白、多孔淀粉、β-环糊精、壳聚糖和低聚甘露糖,其质量百分比分别为酪蛋白40~60%、多孔淀粉30~40%、β-环糊精1~10%、壳聚糖1~10%、低聚甘露糖1~10%,所述芯材中还含有乳化剂,稳定剂和抗氧化剂。
作为优化,所述陈皮油的质量配比为壁材的50-60%。
作为优化,所述壁材的质量百分比为:酪蛋白50.51%、多孔淀粉30.3%、β-环糊精10.1%、壳聚糖5.05%、低聚甘露糖4.04%。
作为优化,所述乳化剂为乳酸脂肪酸甘油酯,添加量为陈皮油质量的的0.2~1%。
作为优化,所述稳定剂为羧甲基纤维素钠,添加量为陈皮油质量的的0.2~1%。
作为优化,所述抗氧剂为羟基硬脂精,添加量为陈皮油质量的的0.2~1%。
本发明所提供的一种陈皮油微胶囊的制备方法,包括以下步骤:
(1)将壁材按比例混合,加入冷水搅拌均匀,加热至80-100℃,保温20~30min,充分溶解为半透明溶液;
(2)将抗氧化剂、稳定剂和乳化剂加入芯材陈皮油中,搅拌混合,经过真空脱气,再升温50-60℃,保温20-30min,搅拌混合均匀;
(3)将上述准备的芯材与壁材溶液混合,温度保持60-80℃,搅拌均匀,制得初乳化液;
(4)将初乳化液立即过胶体磨,再高压均质2-6次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,得到陈皮油微胶囊粉末。
作为优化,步骤(4)中,所述高压均质时,首先在10-30Mpa下均质1-3次,然后在30-50MPa均质1-3次。
作为优化,步骤(5)中,所述雾干燥的进风温度为160-180℃,出风温度为80~100℃,进料温度为20~35℃,进料速度为40~60 L/h。
本发明步骤(1)中采用了先加冷水搅拌,待壁材吸水溶胀再加热的工艺方法,如此,水分子可以彻底渗透,加热后壁材出现高度膨胀,变成半透明溶液,此步骤不仅可以促进溶解,还达到灭菌效果。
本发明步骤(2)中经过真空脱气处理脱除氧气,可减少油脂与氧气的接触,减少加热过程油脂氧化,同时也可以降低油脂酸价。
本发明步骤(2)中加热陈皮油,方便混合均匀。由于混合陈皮油在低温或常温放置久,可能存在分层或者沉淀,上下层分布不均匀,且流动性差,加热使陈皮油有更好的流动性,助于搅拌混合均匀,利于分散、乳化,增加乳化效果。
本发明步骤(4)中胶体磨是通过动齿和定齿旋转,可使初乳化液受到剪切、摩擦、漩涡等物理作用,增加芯材和壁材之间的接触,使初乳化液更有效地粉碎、分散和均质,达到超细粉碎及更好的乳化效果。
本发明步骤(4)中初乳化液经过胶体磨乳化过程温度保持40-60℃,经过高压均质后乳化液粒径分布均匀,且都在毫米以下,200-800nm之间。
与现有技术相比,本发明得到陈皮油微胶囊粉末的制备方法有以下优点:
(1)本发明壁材采用酪蛋白、多孔淀粉、β -环糊精、壳聚糖、低聚甘露糖,其质量百分比分别为40~60%、30~40%、1~10%、1~10%、1~10%;先加冷水搅拌,待壁材吸水溶胀再加热,如此,水分子可以彻底渗透,加热后壁材出现高度膨胀,变成半透明溶液,此步骤不仅可以促进溶解,还达到灭菌效果。壁材中,酪蛋白是含钙磷的乳源高质蛋白,既是幼儿氨基酸来源,同时也是钙和磷的来源,加入配方后可以补充蛋白质,营养更加均衡,应用广泛,包括婴幼儿奶粉,而且酪蛋白具有非常好的乳化性,有助于微胶囊表面光滑细致,保持完整性;多孔淀粉是一种新型变性淀粉,安全无毒、具有非常高效的吸附性包埋材料,多孔淀粉与原淀粉相比,有相同的物理化学特性,但比表面积高、孔隙率高、负载量大,有广阔的应用前景;β-环糊精低粘度,对于黏稠度高的油,成膜快,吸湿性低,不易结块;低聚甘露糖具有低甜度特点,食用不会引发龋齿,同时也不增加血糖浓度,是新一代的功能性食品;壳聚糖的成膜性非常突出,与多孔淀粉可以产生协同效果,减少塌陷;乳酸脂肪酸甘油酯提高油水相容,防止油水分离,羧甲基纤维素钠既可稳定酪蛋白,也可以降低油脂与水的表面张力,有助于油脂充分乳化,羟基硬脂精提高油脂抗氧化性稳定性,避免乳化过程油脂氧化。多孔淀粉表面积高、孔隙率高、负载量大,将油脂吸附于空穴中,利用β-环糊精、壳聚糖成膜特性,对吸附油脂的多孔淀粉进行包裹填充,小分子低聚甘露糖辅助填充,大分子酪蛋白在微球外围包裹,酪蛋白助于油脂乳化同时也助于微胶囊表面光滑细致、完整,多种壁材通过协同相互作用,对油脂吸附填充包埋,减少塌陷,得到光滑细致、完整的微胶囊。
(2)本发明油脂经过真空脱气处理脱除氧气,减少油脂与氧气的接触,减少加热过程油脂氧化,同时也可以降低油脂酸价;加热使油脂有更好的流动性,助于搅拌混合均匀,利于分散、乳化,增加乳化效果;本发明中应用胶体磨增加壁材于芯材的接触,再经过高压均质机得到稳定的乳液体系,喷雾干燥可以快速蒸干水分,最高程度保持微胶囊的完整度,工艺简单,可操作性强,非常容易实现大规模生产
(3)本发明制备的陈皮油微胶囊不仅含油率高(50%),而且包埋率也高(≥95%),堆密度0.4≥g/ml,流动性非常好;多甲氧基黄酮含量≥0.5%、总黄酮≥2%,品质较好;本发明制备的陈皮油微胶囊表面油含量低(0.4%~2.1%),过氧化值低(0.010~0.12 g/100g),在40℃可存放3个月以上,说明25℃下货期为2年以上,具有非常高的稳定性;本发明制备的陈皮油微胶囊在水中分散非常好,不结块,添加到其他食用中不会改变原来的溶解性、分散性,可以直接添加至粉末食品中,应用广泛。
附图说明
图1所示为本发明的制备方法得到的陈皮油微胶囊粉末在40℃贮存6个月后测过氧化值的对比图。图中,从左至右分别为对照组1、实施例1-5。
图2所示为本发明的制备方法得到的陈皮油微胶囊粉末在40℃贮存过程中过氧化值的变化情况。
图3所示为本发明的制备方法得到的陈皮油微胶囊粉末在40℃贮存过程中表面油的变化情况。
具体实施方式
实施例1:一种陈皮油微胶囊的制备,包括以下步骤:
(1)壁材溶解:称取酪蛋白、多孔淀粉、β-环糊精、壳聚糖、低聚甘露糖重量分别为20kg、20 kg、5 kg、2.5 kg、2 kg,加入冷水搅拌均匀,加热至80℃,保温30min,充分溶解为半透明溶液;
(2)芯材准备:抗氧化剂、稳定剂和乳化剂分别为羟基硬脂精0.2 kg、羧甲基纤维素钠0.1 kg、乳酸脂肪酸甘油酯0.2 kg,加入芯材陈皮油50 kg中,混合均匀,经过真空脱气,再升温50℃,保温30min,搅拌均匀;
(3)芯壁混合:将上述准备的芯材与壁材溶液混合,温度保持60℃,搅拌均匀,制得初乳化液;
(4)初乳化液立即过胶体磨,温度保持40℃,再高压均质:30MPa均质1次,50MPa均质2次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,进风温度180℃,出风温度100℃,进料温度35℃,进料速度为60L/h,得到陈皮油微胶囊粉末。
结果:得到的陈皮油微胶囊粉末的过氧化值0.012 g/100g,表面油为0.05%,得率89.61%,微胶囊化效率99.75%。。
实施例2:一种陈皮油微胶囊的制备,包括以下步骤:
(1)壁材溶解:称取酪蛋白、多孔淀粉、β-环糊精、壳聚糖、低聚甘露糖重量分别为250g、150 g、50 g、25 g、20 g,加入冷水搅拌均匀,加热至80℃,保温30min,充分溶解为半透明溶液;
(2)芯材准备:抗氧化剂、稳定剂和乳化剂分别为羟基硬脂精2 g、羧甲基纤维素钠1 g、乳酸脂肪酸甘油酯2 g,加入芯材陈皮油500 g中,混合均匀,经过真空脱气,再升温50℃,保温30min,搅拌均匀;
(3)芯壁混合:将上述准备的芯材与壁材溶液混合,温度保持60℃,搅拌均匀,制得初乳化液;
(4)初乳化液立即过胶体磨,温度保持60℃,再高压均质:30MPa均质1次,50MPa均质2次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,进风温度180℃,出风温度100℃,进料温度35℃,进料速度为60L/h,得到陈皮油微胶囊粉末。
结果:得到的陈皮油微胶囊粉末的过氧化值0.067 g/100g,表面油为0.81%,得率85.25%,微胶囊化效率98.38%,
实施例3:一种陈皮油微胶囊的制备,包括以下步骤:
(1)壁材溶解:称取酪蛋白、多孔淀粉、β-环糊精、低聚甘露糖重量分别为300 g、150 g、25 g、20 g,加入冷水搅拌均匀,加热至90℃,保温20min,充分溶解为半透明溶液;
(2)芯材准备:抗氧化剂、稳定剂和乳化剂分别为羟基硬脂精2 g、羧甲基纤维素钠1 g、乳酸脂肪酸甘油酯2 g加入芯材陈皮油500 g中,混合均匀,经过真空脱气,再升温60℃,保温20min,搅拌均匀;
(3)芯壁混合:将上述准备的芯材与壁材溶液混合,温度保持70℃,搅拌均匀,制得初乳化液;
(4)初乳化液立即过胶体磨,温度保持50℃,再高压均质:30MPa均质2次,50MPa均质2次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,进风温度160℃,出风温度80℃,进料温度20℃,进料速度为40L/h,得到陈皮油微胶囊粉末。
结果:得到的陈皮油微胶囊粉末的过氧化值0.071 g/100g,表面油为0.93%,得率84.27%,微胶囊化效率98.14%。
实施例4:一种陈皮油微胶囊的制备,包括以下步骤:
(1)壁材溶解:称取酪蛋白、多孔淀粉、β-环糊精、壳聚糖、低聚甘露糖重量分别为200g、150 g、50 g、25 g、20 g,加入冷水搅拌均匀,加热至80℃,保温30min,充分溶解为半透明溶液;
(2)芯材准备:抗氧化剂、稳定剂和乳化剂分别为羟基硬脂精2 g、羧甲基纤维素钠1 g、乳酸脂肪酸甘油酯2 g,加入芯材陈皮油550 g中,混合均匀,经过真空脱气,再升温50℃,保温30min,搅拌均匀;
(3)芯壁混合:将上述准备的芯材与壁材溶液混合,温度保持60℃,搅拌均匀,制得初乳化液;
(4)初乳化液立即过胶体磨,温度保持40℃,再高压均质:30MPa均质1次,50MPa均质3次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,进风温度180℃,出风温度90℃,进料温度30℃,进料速度为50L/h,得到陈皮油微胶囊粉末。
结果:得到的陈皮油微胶囊粉末的过氧化值0.077 g/100g,表面油为2.13%,得率83.66%,微胶囊化效率96.13%。
实施例5:一种陈皮油微胶囊的制备,包括以下步骤:
(1)壁材溶解:称取酪蛋白、多孔淀粉、β-环糊精、壳聚糖重量分别为200 g、150 g、25g、20 g,加入冷水搅拌均匀,加热至80℃,保温30min,充分溶解为半透明溶液;
(2)芯材准备:抗氧化剂、稳定剂和乳化剂分别为羟基硬脂精2 g、羧甲基纤维素钠1 g、乳酸脂肪酸甘油酯2 g,加入芯材陈皮油600 g中,混合均匀,经过真空脱气,再升温50℃,保温30 min,搅拌均匀;
(3)芯壁混合:将上述准备的芯材与壁材溶液混合,温度保持60℃,拌均匀,制得初乳化液;
(4)初乳化液立即过胶体磨,温度保持40℃,再高压均质:30 MPa均质3次,50 MPa均质3次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,进风温度180℃,出风温度100℃,进料温度30℃,进料速度为60L/h,得到陈皮油微胶囊粉末。
结果:得到的陈皮油微胶囊粉末的过氧化值0.089 g/100g,表面油为2.73%,得率84.33%,微胶囊化效率95.45%。
实施例6:为验证本发明采用壁材的积极效果,本发明作了以下对比试验:
1、对比实验组1:不同壁材,相同比例
按实施例1的制备方法制备微胶囊,壁材重量分别为200 g、200 g、50 g、25 g、20 g。对照组1不同之处:壁材种类为玉米蛋白、辛烯基琥珀酸淀粉钠、明胶、蔗糖、葡萄糖;
结果:得到的陈皮油微胶囊粉末的过氧化值0.93 g/100g,表面油为11.34%,得率80.45%,微胶囊化效率77.32%。
2、对比实验组2:相同壁材,不同比例
按实施例1的制备方法制备微胶囊,壁材种类一样。对照组2不同之处:壁材重量分别为100 g、300 g、20 g、50 g、25 g;
结果:得到的陈皮油微胶囊粉末的过氧化值0.096 g/100g,表面油为7.21%,得率83.22%,微胶囊化效率85.58%。
由对比实验组得出:相同比例、不同的壁材和相同壁材、壁材比例超出范围,制备的微胶囊包埋率都较低。
Claims (9)
1.一种陈皮油微胶囊,芯材主要为陈皮油,其特征在于,壁材为酪蛋白、多孔淀粉、β-环糊精、壳聚糖和低聚甘露糖,其质量百分比分别为酪蛋白40~60%、多孔淀粉30~40%、β-环糊精1~10%、壳聚糖1~10%、低聚甘露糖1~10%,所述芯材中还含有乳化剂,稳定剂和抗氧化剂。
2.根据权利要求1所述的陈皮油微胶囊,其特征在于,所述芯材陈皮油的质量配比为壁材的50-60%。
3.根据权利要求1所述的陈皮油微胶囊,其特征在于,所述壁材的质量百分比为:酪蛋白50.51%、多孔淀粉30.3%、β-环糊精10.1%、壳聚糖5.05%、低聚甘露糖4.04%。
4.根据权利要求1所述的陈皮油微胶囊,其特征在于,,所述乳化剂为乳酸脂肪酸甘油酯,添加量为陈皮油质量的的0.2~1%。
5.根据权利要求1所述的陈皮油微胶囊,其特征在于,所述稳定剂为羧甲基纤维素钠,添加量为陈皮油质量的的0.2~1%。
6.根据权利要求1所述的陈皮油微胶囊,其特征在于,所述抗氧剂为羟基硬脂精,添加量为陈皮油质量的的0.2~1%。
7.一种如权利要求1所述的陈皮油微胶囊的制备方法,其特征在于,包括以下步骤:
(1)将壁材按比例混合,加入冷水搅拌均匀,加热至80-100℃,保温20~30min,充分溶解为半透明溶液;
(2)将抗氧化剂、稳定剂和乳化剂加入芯材陈皮油中,搅拌混合,经过真空脱气,再升温50-60℃,保温20-30min,搅拌混合均匀;
(3)将上述准备的芯材与壁材溶液混合,温度保持60-80℃,搅拌均匀,制得初乳化液;
(4)将初乳化液立即过胶体磨,再高压均质2-6次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,得到陈皮油微胶囊粉末。
8.根据权利要求7所述的陈皮油微胶囊的制备方法,其特征在于,步骤(4)中,所述高压均质时,首先在10-30Mpa下均质1-3次,然后在30-50MPa均质1-3次。
9.根据权利要求7所述的陈皮油微胶囊的制备方法,其特征在于,步骤(5)中,所述雾干燥的进风温度为160-180℃,出风温度为80~100℃,进料温度为20~35℃,进料速度为40~60L/h。
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