CN111920023A - Microcapsule composition, microcapsule type fruit and vegetable food and preparation method thereof - Google Patents
Microcapsule composition, microcapsule type fruit and vegetable food and preparation method thereof Download PDFInfo
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- CN111920023A CN111920023A CN202010825500.4A CN202010825500A CN111920023A CN 111920023 A CN111920023 A CN 111920023A CN 202010825500 A CN202010825500 A CN 202010825500A CN 111920023 A CN111920023 A CN 111920023A
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- fruit
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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 claims abstract description 35
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 35
- 239000000661 sodium alginate Substances 0.000 claims abstract description 35
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 35
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Images
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/06—Making microcapsules or microballoons by phase separation
- B01J13/14—Polymerisation; cross-linking
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- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a microcapsule composition, a microcapsule type fruit and vegetable food and a preparation method thereof, wherein the microcapsule composition comprises the following components: sodium alginate, carrageenan, calcium lactate, beta cyclodextrin and hydroxypropyl methylcellulose; the microcapsule type fruit and vegetable product comprises the microcapsule composition and fresh fruit and vegetable juice contained in the microcapsule composition. In the fruit and vegetable food prepared by the microcapsule composition and the preparation method, the microcapsule composition forms a special structure, so that the included fruit and vegetable juice does not leak, and the stability of the product is greatly improved; the microcapsule composition can also be compatible with fresh fruit and vegetable juice to generate synergistic health promotion function. The fruit and vegetable food has beautiful appearance and good taste, can be prepared into various sizes, can be eaten independently, can be added into various foods such as rice gruel, milk, yoghourt and beverages to be eaten in a mixing way, and is a novel food meeting the requirements of human bodies on the nutrition and health care value of fresh fruits and vegetables.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable foods.
Background
The eating of fresh fruit and vegetable foods, especially different fresh fruit and vegetable formula foods on the basis of the cross-fusion research of the theory and experience of traditional Chinese medicine and the theory and method of modern nutrition medicine, is very important and necessary for the nutrition and health of organisms no matter according to the theory and experience of food therapy and food nourishing of the traditional Chinese medicine or based on the latest research of the modern biomedicine and nutrition medicine. Therefore, the preservation of fruit and vegetable food becomes a food processing technology which is urgently needed. So far, the theory and technical research on the fresh-keeping of fruit and vegetable foods continuously progress, and a series of new fresh-keeping technologies for fruit and vegetable foods are created.
In part of the prior art, the effect of fruit and vegetable fresh-keeping is expected to be realized by micro-capsule wrapping, the stability of the fruit and vegetable fresh-keeping agent under poor storage conditions is improved, and a new edible form is provided for fruit and vegetable food.
The technologies have succeeded to a certain extent on specific fresh fruits and vegetables, but still face a plurality of problems, such as that fresh fruit and vegetable juice is easy to leak out by using single microcapsule materials or combined microcapsule materials; the microcapsule material has poor inclusion capacity on micromolecules, particularly hydrophilic micromolecule components, and effective commercial products of the fruit and vegetable juice cannot be obtained; the universal application on the fresh fruit and vegetable juice with high fat-soluble component content and high water-soluble component content is difficult to be simultaneously realized; the general application on the irritant fruit and vegetable juice with strong acidity or alkalinity is difficult to obtain, and the like; it is difficult to obtain regular shapes of different specifications suitable for large-scale preparation or sale, and the like.
Disclosure of Invention
The invention aims to provide a microcapsule composition which can be universally used for inclusion of various fresh fruit and vegetable juices.
The invention also aims to provide a microcapsule type fruit and vegetable food consisting of the microcapsule composition and fresh fruit and vegetable juice, the fruit and vegetable food can contain various fresh fruit and vegetable juices, has rich taste, bright color and regular appearance, and has synergistic effect on health function of the microcapsule composition and the fresh fruit and vegetable juice in the food besides realizing long-term, stable and low-loss-rate fresh keeping of fruit and vegetable components in the fruit and vegetable food, so that more effects can be realized.
The invention also aims to provide a preparation method of the microcapsule type fruit and vegetable food, which can be universally used for preparing the microcapsule type fruit and vegetable food containing various fresh fruit and vegetable juices, the obtained product has stable quality and strong inclusion capacity, and single or compound fresh fruit and vegetable juices can be prepared into the mm-grade microcapsule type food with regular appearance.
The invention firstly provides the following technical scheme:
a microcapsule composition comprising the following components: sodium alginate, carrageenan, calcium lactate, beta cyclodextrin and hydroxypropyl methylcellulose.
In some embodiments, the microcapsule composition may include, by mass, 0.5 to 5 parts of sodium alginate, 0.5 to 5 parts of carrageenan, 0.02 to 5 parts of calcium lactate, 1 to 10 parts of beta cyclodextrin, and 0.1 to 5 parts of hypromellose.
Preferably, the microcapsule composition comprises 1.0-1.5 parts by mass of sodium alginate, 1.0-1.4 parts by mass of carrageenan, 0.025-5 parts by mass of calcium lactate, 0.5-1 part by mass of beta cyclodextrin and 0.1-0.5 part by mass of hypromellose.
The inventors have surprisingly found that the microcapsule composition can form very compact, stable and regular microcapsules, can stably encapsulate various contents of different types for a long time, such as fruit and vegetable juice with high water-soluble component content and/or fruit and vegetable juice with high fat-soluble component content, fruit and vegetable juice with strong acidity and/or fruit and vegetable juice with strong alkalinity, can maintain good chemical stability after encapsulating the various contents of different types, and can effectively protect the contents from being eroded by oxygen, foreign matters, microorganisms and the like.
The invention surprisingly finds that the microcapsule composition is particularly beneficial to wrapping of fruit and vegetable juice with high content of hydrophilic micromolecule components or high water content, concentration of fresh fruit and vegetable juice is not needed in the process of further preparing fruit and vegetable food, nutrient components in the fresh fruit and vegetable juice can be stably and effectively preserved, and obvious water or nutrient component loss phenomenon can not occur in long-term storage.
The invention also provides the following technical scheme:
the microcapsule type fruit and vegetable food comprises the microcapsule composition and fresh fruit and vegetable juice, wherein the fresh fruit and vegetable juice is used as the content of the microcapsule composition.
The fresh fruit and vegetable juice in the scheme refers to fresh juice obtained by pressing, squeezing or other various modes on fruits and/or vegetables.
Because the microcapsule composition has the capability of stably including a plurality of hydrophilic micromolecules, the fresh fruit and vegetable juice in the scheme can be freely selected from all known fresh fruit and vegetable juices.
The inventor surprisingly finds that in the microcapsule type fruit and vegetable food, the microcapsule composition is rich in dietary fiber, can generate a synergistic effect with fresh fruit and vegetable juice in the microcapsule type fruit and vegetable food, and promotes human bodies to absorb different components of the fresh fruit and vegetable juice.
As in some embodiments, the fresh fruit and vegetable juice is selected from one or more of jujube juice, tomato juice, orange juice, cucumber juice, and carrot juice.
In some embodiments, the total polysaccharide content of the juice in the food product is 50-150 mg/g.
Preferably, the total polysaccharide content of the fruit and vegetable juice in the food is 90-150 mg/g.
In some embodiments, the food product has a mass of 40-50 mg.
In some embodiments, the average diameter of the food product is 4-5 mm.
Preferably, the average diameter of the food product is 4-4.5 mm.
The invention also provides the following technical scheme:
the preparation method of the microcapsule type fruit and vegetable food comprises the following steps:
(1) obtaining a component A containing fruit and vegetable juice and distilled water;
(2) obtaining component B containing the microcapsule composition component;
(3) obtaining a calcium lactate-containing fraction C;
(4) and (3) adding the mixed solution of the component A and the component B into the component C at a constant temperature of 60-80 ℃ and at a constant speed, and molding for 5-60min to obtain the product.
In some embodiments, component C is an aqueous calcium lactate solution having a concentration of 0.5-15 wt.%, preferably 0.5-10 wt.%.
In some specific embodiments, the mixed solution contains 0.5-5 wt% of sodium alginate, and/or 0.5-5 wt% of carrageenan, and/or 1-10 wt% of beta cyclodextrin, and/or 0.1-5 wt% of hypromellose.
Preferably, the mixed solution contains 1.2 to 1.5 weight percent of sodium alginate, 1.1 to 1.5 weight percent of carrageenan, 0.5 to 1 weight percent of beta-cyclodextrin and 0.1 to 0.5 weight percent of hydroxypropyl methylcellulose.
In some embodiments, the forming time in step (4) is 10 to 25 min.
Preferably, the forming time in the step (4) is 20-25 min.
The invention has the following beneficial effects:
(1) the microcapsule composition can be used for closely, stably and regularly including various fresh fruit and vegetable juices, including acidic, alkaline, high-fat-soluble component content, low-fat-soluble component content, high-molecular-weight, low-molecular-weight, high-water-content, low-water-content and other fresh fruit and vegetable juices.
(2) The microcapsule type fruit and vegetable food provided by the invention provides a new fruit and vegetable processed product form, can meet various deep requirements, and has good taste, attractive appearance, excellent nutrient element protection and product stability and market universality.
(3) The microcapsule type fruit and vegetable food has good chemical/physical stability, slow release property and biocompatibility, and is cheap and easy to obtain.
(4) The microcapsule type fruit and vegetable food can be processed into millimeter-scale regular shape, has good chemical and physical stability, and can form universal and large-scale commercial products.
(5) The microcapsule fruit and vegetable food can be eaten independently, can also be added into various foods such as rice porridge, milk, yoghourt and beverages to be eaten in a mixing way, and is a novel food meeting the requirements of organisms on the nutrition and health care value of fresh fruits and vegetables.
(6) The preparation method has the advantages of simple process, convenient operation, less investment, low cost, uniform shape of the obtained product and excellent quality.
Drawings
Fig. 1 is an illustration of a microcapsule-type food product according to an embodiment of the present invention.
FIG. 2 is a 3D response graph and corresponding plan view for the different factors described in example 28.
Detailed Description
The present invention is described in detail below with reference to the following embodiments and the attached drawings, but it should be understood that the embodiments and the attached drawings are only used for the illustrative description of the present invention and do not limit the protection scope of the present invention in any way. All reasonable variations and combinations that fall within the spirit of the invention are intended to be within the scope of the invention.
The following processes are selected in the following examples to prepare the microcapsule type fruit and vegetable food:
(1) obtaining a component A containing fruit and vegetable juice and distilled water;
(2) obtaining a component B containing a microcapsule component;
(3) obtaining a calcium lactate-containing fraction C;
(4) adding the mixture of component A and B into component C at constant temperature of 60-80 deg.C, molding for 5-60min to obtain microcapsule product, separating, cleaning and drying.
In specific implementation, the following steps can be taken:
weighing appropriate amount of sodium alginate and agar solid powder, adding appropriate amount of distilled water and fresh fruit and vegetable juice, heating, stirring, dissolving, maintaining temperature to avoid agar condensation, and molding in calcium lactate water solution.
Or as follows:
weighing appropriate amount of sodium alginate, agar and rhizoma Amorphophalli powder, adding appropriate amount of distilled water and fresh fruit and vegetable juice, heating, stirring, dissolving, maintaining temperature to avoid agar condensation, and molding in calcium lactate water solution.
Or as follows:
weighing appropriate amount of sodium alginate and carrageenan powder, adding appropriate amount of distilled water and fresh fruit and vegetable juice, heating, stirring, dissolving completely, and molding in calcium lactate water solution.
Or as follows:
weighing a proper amount of sodium alginate, carrageenan powder, beta-cyclodextrin and hydroxypropyl methylcellulose, adding a proper amount of distilled water and fresh fruit and vegetable juice, keeping the temperature to avoid agar condensation, and then forming in a calcium lactate aqueous solution.
Further, the following embodiments are specifically selected in the molding process:
dripping the obtained mixture containing fresh fruit and vegetable juice into calcium lactate aqueous solution at uniform speed to form microcapsule, maintaining the temperature of the mixture at about 70 deg.C, forming in calcium lactate aqueous solution, separating out wet capsule, rinsing with clear water to remove residual calcium lactate aqueous solution on the surface, removing water on the microcapsule surface with filter paper, and drying at room temperature.
The following examples were tested for total polysaccharide content using the following procedure:
s1: preparation of a standard curve: precisely measuring glucose reference substance solution 0.2 mL, 0.4 mL, 0.6 mL, 0.8 mL, 1.0 mL and 1.1mL in a test tube with a plug, adding water to 2mL, adding 5% phenol 1mL, shaking uniformly, adding concentrated sulfuric acid 5mL, shaking uniformly for color development, standing for 10min, placing in a 40 ℃ water bath kettle for 30min, taking out and cooling, taking a corresponding color development reagent as a blank, measuring absorbance at 490nm of wavelength according to an ultraviolet spectrophotometer method, drawing a standard curve by taking concentration (X) as a horizontal coordinate and absorbance (Y) as a vertical coordinate, and obtaining the following regression equation: Y-44.752X-0.0034，r20.9921, it shows good linear relation in the concentration range of 0-0.015 mg/mL.
S2: determination of the total polysaccharide content in the sample: precisely weighing about 10g of a proper amount of microcapsule product into a flask, adding 100mL of 80% ethanol, heating and refluxing for 1h, filtering while the solution is hot, washing filter residue and a filter with 25mL of 80% ethanol, putting the filter residue and filter paper into the flask, adding 150mL of water, refluxing for 2h, filtering while the solution is hot, washing the filter with hot water, combining filtrate and washing solution, putting the combined filtrate and washing solution into a 250mL measuring flask to reach a constant volume, and shaking up to be used as a test sample. Then measuring 1mL of a test sample, placing the test sample in a 25mL measuring flask, adding 1mL of 5% phenol solution, shaking up, adding 5mL of concentrated sulfuric acid, shaking up to a constant volume, placing the test sample in a water bath kettle at 40 ℃ for heating for 30min after placing the test sample for 10min, taking out the test sample, cooling the test sample to room temperature, and measuring absorbance at 490nm by using a corresponding color developing agent as a blank to obtain the total polysaccharide content in the test sample.
Some of the microencapsulated fruit and vegetable foods prepared in the following examples are shown in FIG. 1.
Examples 1 to 14
The products of examples 1-14 were prepared with the following different compositions:
wherein, the percentage of each component is the mass ratio of the component in the total mass of the component A, the component B and the component C.
The proportions of the jujube juice and the distilled water in the embodiments are the same.
The calcium lactate aqueous solutions used in the examples were of equal concentration and had a calcium lactate content of not less than 0.5 wt%.
TABLE 1 composition of the different examples
Wherein, the step (4) keeps the mixed solution of the components A and B to be molded in calcium lactate water solution for 20min at about 70 ℃, then separates out wet capsules, uses clear water to rinse and remove the residual calcium water on the surface, then uses filter paper to absorb the water on the surface of the microcapsules, and is dried at room temperature.
The dried microcapsules were weighed precisely and designated m1 and placed in a petri dish, and after 24h the surface moisture of the microcapsules was drained and weighed as m 2. The product stability as shown in table 2 below was obtained:
TABLE 2 stability of the different products after moulding
| Sample numbering | Original weight of microcapsule (m1/g) | The weight of the microcapsule after 24h (m2/g) | Loss of water (. DELTA.m/g) |
| Example 1 | 30.00 | 15.24 | 14.76 |
| Example 2 | 30.12 | 17.42 | 12.70 |
| Example 3 | 30.15 | 23.14 | 7.01 |
| Example 4 | 30.10 | 22.45 | 7.65 |
| Example 5 | 30.11 | 23.52 | 6.59 |
| Example 6 | 30.15 | 24.52 | 5.63 |
| Example 7 | 30.16 | 23.15 | 7.01 |
| Example 8 | 30.15 | 23.12 | 7.03 |
| Example 9 | 30.01 | 22.13 | 7.88 |
| Example 10 | 30.14 | 28.42 | 1.72 |
| Example 11 | 30.82 | 29.21 | 1.61 |
| Example 12 | 30.21 | 29.13 | 1.08 |
| Example 13 | 30.41 | 28.85 | 1.56 |
| Example 14 | 29.77 | 28.52 | 1.25 |
。
From the stability situation, compared with the combination of sodium alginate and agar or the combination of sodium alginate, agar and konjac flour, the combination stability of the sodium alginate, carrageenan, beta-cyclodextrin and hydroxypropyl methylcellulose is better, and products with obviously lower water loss can be obtained by some special formulas.
The inventors have surprisingly found that in the above examples 10-14, the compatibility of sodium alginate and carrageenan is very good, the hydrogen bonding effect between the components is very strong, and the calcium lactate in component C can be cross-linked with sodium alginate and carrageenan, so as to further enhance the interaction between sodium alginate and carrageenan, and form a more compact network structure, which can effectively improve the stability of the microcapsule when embedding hydrophilic small molecular substances.
The inventors have also surprisingly found that in the above examples the dropping speed of calcium lactate has an influence on the regularity of the appearance of the product, wherein the preferred dropping speed is 80-120 drops/min, which gives a more stable and regular product shape after class; furthermore, the inventors have surprisingly found that if the concentration of calcium lactate is less than 0.5 wt%, the product is more difficult to form, and therefore the above examples have selected an aqueous solution of calcium lactate having a calcium lactate concentration of not less than 0.5 wt%, on the basis of which a higher concentration can be selected.
In the above embodiment, the capsule wall material formulation can be further improved by adding beta cyclodextrin and hydroxypropyl methylcellulose in addition to sodium alginate and carrageenan. The beta-cyclodextrin is a long-chain high-molecular compound, is commonly used for embedding a plurality of oily substances with lower polarity in the preparation, is easy to dissolve in water under the heating condition, can form a tight package on the oily ingredients by a microcapsule formed by compounding the beta-cyclodextrin with sodium alginate, carrageenan and hydroxypropyl methyl cellulose, and has low loss rate of the oily ingredients after being placed for a long time.
Meanwhile, the inventor unexpectedly finds that after the sodium alginate, the carrageenan, the calcium lactate, the beta-cyclodextrin and the hydroxypropyl methyl cellulose are compounded, the composite material can also have a tight wrapping effect on hydrophilic fruit and vegetable juice and acidic or alkaline fruit and vegetable juice, and can not generate phenomena of dissolution, hydrolysis or oxidation and the like after being placed for a long time.
Examples 15 to 16
The fruit and vegetable foods of examples 15-16 were prepared in the same manner as examples 1-14, with only some of the ingredients in different proportions, as shown in the following table:
TABLE 3 different product compositions
The products of examples 1-14 were tested for total polysaccharide content, with some of the products tested as shown in the table below:
TABLE 4 comparison of the Total polysaccharide content of the products of different Capsule materials
From the results, the addition of the beta-cyclodextrin and the hydroxypropyl methylcellulose (CMC) on the basis of the sodium alginate and the carrageenan can obviously enhance the embedding amount of the microcapsules on the total polysaccharide in the jujube juice and enhance the embedding efficiency, and the addition of the beta-cyclodextrin or the CMC on the basis of the sodium alginate and the carrageenan can also increase the embedding amount of the total polysaccharide, but the addition of the beta-cyclodextrin or the CMC has no obvious difference.
Examples 17 to 21
The product formulation and preparation procedure of example 13 was chosen wherein the mass fraction of sodium alginate in component B was 1% and the mass fraction of carrageenan was 1%, the moulding time (i.e. the fixation time of the mixture in aqueous calcium lactate solution) described in step (4) was adjusted and the total polysaccharide content of the resulting microencapsulated products was tested at different moulding times.
The test results shown in the following table can be obtained:
TABLE 5 Effect of different shaping times on the Total polysaccharide content
Examples 22 to 25
The product formulation and preparation procedure of example 13 was chosen, wherein the mass fraction of carrageenan in component B was 1%, the forming time in step (4) was 5min, the mass fraction of sodium alginate in component B was adjusted, and the total polysaccharide content of the resulting microencapsulated product was tested.
The test results shown in the following table can be obtained:
TABLE 6 influence of different sodium alginate mass fractions on the total polysaccharide content
Examples 26 to 29
The product formulation and preparation procedure of example 13 was chosen, wherein the mass fraction of sodium alginate in component B was 1%, the forming time in step (4) was 5min, the mass fraction of carrageenan in component B was adjusted, and the total polysaccharide content of the resulting microencapsulated product was tested.
The test results shown in the following table can be obtained:
TABLE 7 Effect of different carrageenan mass fractions on the total polysaccharide content
Example 30
Selecting the product configuration and preparation process of example 13, adjusting the molding time, the mass fraction of sodium alginate, and the mass fraction of carrageenan (respectively marked as factor a, factor B, and factor C) in step (4) as response variables affecting the product effect, and obtaining a preferred scheme by analyzing a response surface by using Design Expert 8.0.6 software and the total polysaccharide content (Y) in the microcapsule as response values according to a BBD Design principle.
The test results shown in the following table can be obtained:
TABLE 8 Total polysaccharide content test results for different factors
Remarking: the data in parentheses indicates the identity of the factor level in the process optimization, (0) indicates the center point of the level, (-1) the low point of the level, and (+1) the high point of the level.
The 2 nd order equation model for total polysaccharide content, which can be obtained from the three-dimensional stereogram and the above results, is as follows:
Y＝108.12+2.08A+5.39B-2.63C-1.00AB-1.70AC+14.72BC-14.63A2-12.19B2-17.48C2；r2＝0.8515。
the model can explain the change of 85.15% response value, so that the fitting degree is good, the test error is small, and the model can be used for analysis and prediction.
The analysis of variance of the response surface results is shown in table 9:
TABLE 9 analysis of variance of test results of total polysaccharide content corresponding to different factors
According to the obtained model, a 3D response graph of the interaction of the factor A, the factor B and the factor C to the product can be drawn, and as shown in the attached figure 2, the optimal preparation scheme can be further obtained as follows: the mixture in the step (4) is fixed in the calcium lactate aqueous solution for 23.21min, the mass fraction of the sodium alginate is 1.50%, the mass fraction of the carrageenan is 1.40%, and the mixture is subjected to multiple process verifications, wherein in 3 verifications, the average total polysaccharide content of the microcapsule product obtained by the scheme is 90.45mg/g, and the product performance is excellent.
According to the results, by combining factors such as error fluctuation in actual operation, the mass fraction of sodium alginate is 1.2-1.5%, the mass fraction of carrageenan is 1.1-1.5%, and the fixing time is 20-25min, which is considered as the best preparation scheme of the invention.
Examples 31 to 33
The products of examples 29-32 were prepared by selecting different fresh fruit and vegetable juices, wherein the mass fraction of sodium alginate was 1.5%, the mass fraction of carrageenan was 1.4%, the mass fraction of calcium lactate aqueous solution was 5%, the mass fraction of beta-cyclodextrin was 1%, the mass fraction of hydroxypropyl methylcellulose was 0.5%, the curing time in calcium lactate aqueous solution was about 23min, and the fresh fruit and vegetable juices were fresh orange juice, cucumber juice, tomato juice, carrot juice, respectively, in that order.
The obtained product is prepared, washed by clear water, completely absorbed and stored in a sealed way.
And precisely weighing four microcapsule samples on a blank clean culture dish respectively. Weighing once every 24h for three times, and weighing 3 times in parallel to obtain an average value so as to test the stability of 4 different fruit and vegetable microcapsules, wherein the test results are shown in the following table 10:
TABLE 10 stability testing of various products
The test result shows that aiming at fruit and vegetable juice with different properties, such as acidic (tomatoes and oranges), alkaline (cucumbers) and fresh fruit and vegetable juice with more fat-soluble content (carrots), the obtained microcapsule product is stable when placed, is not easy to leak, only has a small amount of water evaporation phenomenon, can be reduced through refrigeration storage, and has better mouthfeel after refrigeration.
The obtained product is further subjected to specified tests such as edibility and the like as follows:
the test criteria included:
GB/T4789.2 determination of total number of bacterial colonies for food hygiene microbiological examination
GB/T4789.3 determination of coliform group in food hygiene microbiological examination
GB/T4789.4 test for Salmonella in food hygiene and microbiology
GB/T4789.5 Shigella test for food hygiene microbiological test
GB/T4789.10 food hygiene microbiological test Staphylococcus aureus test
GB/T4789.15 food hygiene microbiological examination mould and yeast counts
Determination of total arsenic and inorganic arsenic in GB/T5009.11 food
Determination of lead in GB/T5009.12 food
GB/T27305-2008 food safety management system fruit juice and vegetable juice production enterprise requirements
Determination of moisture in GB 5009.3-2016 food products
Determination of reducing sugar in GB 5009.7-2016 food
GB/T7718 universal standard for food labels
GB/T16740 general standard for health-care (functional) food
JJF 1070 quantitative packed commodity net content measurement inspection rules.
Tests on fresh fruit and vegetable juice show that the fruit and vegetable juice meets the regulation of the GB/T27305-2008 juice concentrated juice, and other ingredients meet the corresponding product standard and the national food sanitation standard.
The product was subjected to sensory testing, which consisted of laying approximately 20g of the microencapsulated spheres flat into a white porcelain dish, examined by the inspector and tasted the mouthfeel under conditions of no off-flavor and adequate light. The test shows that: all products are regular spherical, glittering and translucent, uniform and consistent, and have no foreign body visible for normal vision and no mildew; the fruit juice or vegetable juice has little fragrance, and has no rancidity, fermentation and other peculiar smells; has different tastes.
The product was subjected to specification tests, which included measuring the diameter of the micro-balloons with a caliper with a precision of 0.1mm and measuring the weight of each micro-balloon with a balance with a precision of 0.001 g. The test shows that: the average diameter of individual specification of the microcapsule ball is 4.3-4.5 mm, and the average weight of each microcapsule ball is 44-45 mg.
Performing physical and chemical index test on the product, including performing moisture measurement according to a reduced pressure drying method in GB 5009.3-2016, namely heating to 60 +/-5 ℃ after the pressure of 40-50 kPa is reached by utilizing the physical property of moisture in food, adopting a reduced pressure drying method to remove moisture in a sample, and calculating the moisture content through the numerical values before and after drying; and (3) detecting soluble solids, namely taking a proper amount of fruit and vegetable microcapsules, mashing the fruit and vegetable microcapsules by using a tissue mashing machine or a spoon to prepare a test solution, taking the test solution, and directly measuring the test solution by using a digital display saccharimeter or measuring the test solution by using an Abbe refractometer according to a method specified in GB/T10786-2006. The average results after the test are shown in table 11 below:
TABLE 11 testing of physicochemical indexes of fruit and vegetable microcapsules
| Inspection item | Unit of | Results |
| Water content | ％ | 78.9 |
| Soluble solid | ％ | 11.33 |
。
The product is subjected to safety and sanitation index test, which comprises the steps of heating a sealed sample to 70 ℃ by adopting a pasteurization method, keeping the temperature for 30min, then placing the sealed sample in a 4 ℃ refrigeration for 12h, then preserving the sample at room temperature, taking the sterilized sample in a 37 ℃ microbial incubator for stability acceleration experiment, taking the sample out after 25d, opening a package, taking a proper amount of microcapsules, placing the microcapsules on an AAM sterile culture medium, simultaneously taking the non-sterilized microcapsules on another sterile culture medium, repeating the steps for 2 times, placing the microcapsules in the 37 ℃ microbial incubator for 24h, then taking the microcapsules out, observing the number of bacterial colonies, and displaying that the bacterial colonies are not found on the culture medium after 24h sterilization, and partial bacterial colonies are found on the culture medium by the non-sterilized microcapsules. The results of the hygiene indicators for the sterilized products are shown in table 12 below:
TABLE 12 testing of safety and hygiene indicators for fruit and vegetable microcapsules
| Inspection item | Unit of | Results | Execution criteria |
| Lead (II) | mg/g | ≤5mg/kg | GB/T 5009.12 |
| Arsenic (As) | mg/g | ≤3mg/kg | GB/T 5009.11 |
| Total number of colonies | cfu/g | Is free of | GB/T 4789.2 |
| Coliform group bacteria | MPN/100g | Is free of | GB/T 4789.3 |
| Salmonella | Is free of | GB/T 4789.4 | |
| Shigella | Is free of | GB/T 4789.5 | |
| Staphylococcus aureus | Is free of | GB/T 4789.10 |
The results also indicate that the sterilized product can be stored stably for a long period of time.
The above detailed description is intended to illustrate the objects, aspects and advantages of the present invention, and it should be understood that the above detailed description is only exemplary of the present invention and is not intended to limit the scope of the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. A microcapsule composition characterized by: comprises the following components: sodium alginate, carrageenan, calcium lactate, beta cyclodextrin and hydroxypropyl methylcellulose.
2. A microcapsule composition according to claim 1, wherein: the calcium alginate gel comprises, by mass, 0.5-5 parts of sodium alginate, 0.5-5 parts of carrageenan, 0.02-5 parts of calcium lactate, 1-10 parts of beta cyclodextrin and 0.1-5 parts of hydroxypropyl methylcellulose; preferably, the sodium alginate-containing oral liquid comprises 1.0-1.5 parts of sodium alginate, 1.0-1.4 parts of carrageenan, 0.025-5 parts of calcium lactate, 0.5-1 part of beta cyclodextrin and 0.1-0.5 part of hydroxypropyl methylcellulose.
3. The microcapsule type fruit and vegetable food is characterized in that: comprising the microcapsule composition of any of claims 1 or 2 and fruit and vegetable juice.
4. A microencapsulated fruit and vegetable food product as claimed in claim 3, characterized in that: the fresh fruit and vegetable juice is selected from one or more of jujube juice, tomato juice, orange juice, cucumber juice and carrot juice.
5. A microencapsulated fruit and vegetable food product as claimed in claim 3, characterized in that: the total polysaccharide content of the fruit and vegetable juice in the product is 50-150mg/g, preferably 90-150 mg/g.
6. A microencapsulated fruit and vegetable food product as claimed in claim 3, characterized in that: the average diameter of the product is 4-5mm, preferably 4-4.5 mm.
7. A process for the preparation of a microencapsulated fruit and vegetable food product as claimed in any one of claims 3 to 6, characterized in that: the method comprises the following steps:
(1) obtaining a component A containing fruit and vegetable juice and distilled water;
(2) obtaining component B containing the microcapsule composition component;
(3) obtaining a calcium lactate-containing fraction C;
(4) and (3) adding the mixed solution of the component A and the component B into the component C at a constant temperature of 60-80 ℃ and at a constant speed, and molding for 5-60min to obtain the product.
8. The method of claim 7, wherein: the component C is calcium lactate water solution, and its concentration is 0.5-15 wt%, preferably 0.5-10 wt%.
9. The method of claim 7, wherein: the mixed solution contains 0.5-5 wt% of sodium alginate, and/or 0.5-5 wt% of carrageenan, and/or 1-10 wt% of beta-cyclodextrin, and/or 0.1-5 wt% of hydroxypropyl methylcellulose, preferably, the mixed solution contains 1.2-1.5 wt% of sodium alginate, 1.1-1.5 wt% of carrageenan, 0.5-1 wt% of beta-cyclodextrin and 0.1-0.5 wt% of hydroxypropyl methylcellulose.
10. The production method according to any one of claims 7 to 9, characterized in that: the forming time in the step (4) is 10-25min, and preferably 20-25 min.
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Application publication date: 20201113 |