CN112450285B - Oxidation-resistant pumpkin seed oil capsule and preparation method thereof - Google Patents
Oxidation-resistant pumpkin seed oil capsule and preparation method thereof Download PDFInfo
- Publication number
- CN112450285B CN112450285B CN202011135095.XA CN202011135095A CN112450285B CN 112450285 B CN112450285 B CN 112450285B CN 202011135095 A CN202011135095 A CN 202011135095A CN 112450285 B CN112450285 B CN 112450285B
- Authority
- CN
- China
- Prior art keywords
- parts
- solution
- pumpkin seed
- seed oil
- adhesive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
-
- 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
Abstract
The invention discloses an oxidation-resistant pumpkin seed oil capsule which is prepared from the following raw materials in parts by weight: 10-35 parts of pumpkin seed oil, 0.2-2 parts of emulsifier, 20-60 parts of wall material, 20-65 parts of adhesive, 4-8 parts of glucose and 0.1-0.2 part of rosemary extract; a preparation method of an oxidation-resistant pumpkin seed oil capsule comprises the following steps: step one, weighing 5-15 parts of isolated soy protein, 10-40 parts of pumpkin seed polypeptide and 0.2-2 parts of emulsifier, and mixing to prepare a mixed solution; step two, weighing 10-35 parts of pumpkin seed oil and 0.1-0.2 part of rosemary extract, uniformly mixing, and adding into the mixed solution to obtain mixed emulsion; step three, microcapsule preparation liquid is obtained; step four, weighing glucose and adding the glucose into the microcapsule preparation solution to obtain polypeptide microcapsules; step five, preparing a soft material; step six: obtaining the oxidation-resistant pumpkin seed oil capsule. The oxidation-resistant pumpkin seed oil capsule and the preparation method thereof have the advantages of safe process and convenient preparation.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an oxidation-resistant pumpkin seed oil capsule and a preparation method thereof.
Background
The Cucurbitaceae cucurbita annua herbaceous plant has wide planting range, rich resources, various varieties and sweet and fine mouthfeel in China. Pumpkin is a nutritional health product which integrates high-quality green food, health products and medicines, and is generally recognized at home and abroad at present. The pumpkin seeds have high oil content, the oil content accounts for 35-50% of dry weight, the highest oil content can reach 64.4%, and the health-care functional components mainly exist in oil and can be used as high-quality oil resources. The grease of the oil-water-based composite material is composed of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid which account for absolute advantages, wherein the content of the oleic acid is the highest, and the content of the unsaturated fatty acid reaches 70% of the total amount of the grease. The main phytosterols in the pumpkin seed oil comprise stigmadienol, stigmatrienol, avenasol and spinasterol, and the double bonds on the carbon bonds at the 7 positions of the sterols enable the pumpkin seed oil to have special health care functions. The research proves that the pumpkin seed oil contains a androgen active biological catalyst component, can eliminate the initial swelling of the prostate and has good treatment and prevention effects on the urinary system and the hyperplasia of the prostate.
The protein content of the pumpkin seed kernel is up to 30-40%, the pumpkin seed cake after the oil is prepared from the pumpkin seeds can be up to more than 50%, the proportion of the contained essential amino acids is similar to the composition mode of the amino acids required by a human body, and the amino acids and the energy required by the growth of a special human can be realized, so that the pumpkin seed kernel oil is a young plant protein resource. In recent years, processing and utilization of pumpkin seeds are mainly concentrated on grease, most pumpkin seed cakes are generally treated as industrial waste or used as additives of common feed, and grease and protein resources are wasted. The microcapsule contains abundant unsaturated fatty acid, which is easy to oxidize to cause rancidity in pumpkin seed oil and loss of functional components in the pumpkin seed oil, therefore, rosemary extract is added into the pumpkin seed oil, pumpkin seed polypeptide with antioxidant capacity is used as a main raw material of a wall material to improve the oxidation stability of the oil microcapsule, and the polypeptide serving as the main raw material of the wall material is easier to be absorbed by human bodies compared with protein.
In conclusion, there is a need to research a pumpkin seed oil product which has antioxidant capacity, can fully exert the nutritional value of the pumpkin seeds, fully utilize bioactive substances in the pumpkin seeds, can prevent and improve the function of prostate diseases, and can improve the utilization rate of pumpkin seed resources.
Disclosure of Invention
Aiming at the defects in the technology, the invention provides an oxidation-resistant pumpkin seed oil capsule which is safe in process and convenient and fast to prepare and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows: an oxidation-resistant pumpkin seed oil capsule is characterized by being prepared from the following raw materials in parts by weight: 10-35 parts of pumpkin seed oil, 0.2-2 parts of emulsifier, 20-60 parts of wall material, 20-65 parts of adhesive, 4-8 parts of glucose and 0.1-0.2 part of rosemary extract.
Preferably, the emulsifier is soybean lecithin and/or fatty acid monoglyceride.
Preferably, the wall material comprises: 10-40 parts of pumpkin seed polypeptide with an antioxidant function, 5-15 parts of soybean protein isolate and 5-15 parts of sodium alginate.
Preferably, the adhesive comprises one or more of pregelatinized starch, crystalline lactose and microcrystalline cellulose.
A preparation method of an oxidation-resistant pumpkin seed oil capsule comprises the following steps:
weighing 5-15 parts of isolated soy protein, 10-40 parts of pumpkin seed polypeptide and 0.2-2 parts of emulsifier, mixing, adding 5-15 times of water by weight, stirring and dissolving at 50-80 ℃, and adjusting the pH value to 8-10 by using a 10% sodium hydroxide solution to obtain a mixed solution;
step two, weighing 10-35 parts of pumpkin seed oil and 0.1-0.2 part of rosemary extract, uniformly mixing, adding the mixture into the mixed solution, homogenizing at the speed of 1500r/min for 2-4 minutes, reducing the homogenizing speed to 800r/min, dropwise adding a sodium alginate solution at a certain dropping speed, and uniformly stirring to obtain a mixed emulsion;
regulating the pH of the mixed emulsion to 3-5.5 by using an acetic acid solution with the concentration of 10% at the temperature of 35-55 ℃, standing for 15-40 minutes, and stirring in an ice bath until the temperature is 5-10 ℃ to obtain a microcapsule preparation solution;
step four, weighing glucose, adding the glucose into the microcapsule preparation solution, carrying out solidification and crosslinking reaction on the glucose, filtering, washing and precipitating for 2-4 times, and carrying out freeze drying treatment on the obtained precipitate to obtain polypeptide microcapsules;
step five, weighing 20-65 parts of adhesive, adding the adhesive into water, stirring the mixture into paste to obtain adhesive slurry, and mixing the polypeptide microcapsule and the adhesive slurry to obtain a soft material;
step six: and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly paving the wet granules in a feeding hopper of a fluidized drying machine, drying to obtain dry granules, sieving the dry granules by a sieve of 10-20 meshes, disintegrating parts which cannot pass through the sieve and then sieving, taking undersize materials and filling the undersize materials into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
Preferably, in the second step: and dropwise adding a sodium alginate solution into the mixture at a dropping speed of 2-10 drops/second, wherein the sodium alginate solution is prepared by stirring and dissolving 5-15 parts of sodium alginate and 5-15 times of water by mass.
Preferably, the curing and crosslinking reaction in the fourth step is as follows: a first stage, when the microcapsule preparation liquid is cooled to 5-10 ℃, adding 2-4 parts of glucose into the microcapsule preparation liquid for curing and crosslinking for 20-40 minutes; and in the second stage, when the temperature of the solution after the first stage is raised to 20-45 ℃, the pH value of the solution is adjusted to 8.0-10.0 by using 10% sodium hydroxide solution, and 2-4 parts of glucose is added into the solution for curing and crosslinking for 40-60 minutes.
Preferably, the freeze-drying process in the fourth step is as follows: pouring the precipitate into a culture dish to be spread evenly, wherein the thickness is not more than 1cm, precooling the precipitate for 6 to 12 hours at the temperature of minus 5 to 20 ℃, and then freeze-drying the precipitate for 10 to 15 hours by a vacuum drier at the temperature of minus 40 to minus 60 ℃.
Preferably, in the fifth step: weighing 20-65 parts of adhesive, adding the adhesive into water with the mass 0.5-1.5 times of the adhesive and the temperature of 30-60 ℃, and stirring for 5-10 minutes to form paste, thus obtaining adhesive slurry.
Preferably, in the sixth step: and flatly spreading the wet particles in a feeding hopper of a fluidized drying machine, setting the pressure to be 0.4-0.6MPa, the air inlet temperature to be 130-170 ℃, the air outlet temperature to be 50-80 ℃, and the drying time to be 40-80 minutes, and drying to obtain dry particles, wherein the water content of the dry particles is 3-5%.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the pumpkin seed oil added with the rosemary extract is embedded in the wall material, so that the pumpkin seed polypeptide and the pure natural rosemary extract are utilized to improve the storage performance and preservation capability of the pumpkin seed oil, and the nutrient components and functional components of the pumpkin seed oil can be better maintained; the embedded wall material takes pumpkin seed polypeptide as a main body, and is added with soybean protein isolate and sodium alginate in an auxiliary way, so that the antioxidant capacity of the prepared microcapsule can be effectively improved, the absorption and utilization rate of a human body to the product can be improved, and the health care capacity of the product can be obviously improved; the pumpkin seed polypeptide microcapsule prepared by the freeze drying method has smooth capsule wall, more uniform and compact structure, small product particle size, uniform particles, regular surface morphology, good mechanical strength and capability of improving the protective performance and the processing performance; one or more of pre-gelatinized starch, crystalline lactose and microcrystalline cellulose are selected as an adhesive, so that the pumpkin seed oil microcapsule particle not only can be bonded, but also can be disintegrated in vivo, and the absorption efficiency is improved; the pumpkin seed polypeptide microcapsule is prepared into capsules, so that the stability of the pumpkin seed polypeptide microcapsule can be improved, the physiological activity of grease and polypeptide can be protected, and the shelf life can be prolonged.
Detailed Description
The present invention is described in further detail below to enable those skilled in the art to practice the invention with reference to the description.
The invention provides an oxidation-resistant pumpkin seed oil capsule which is prepared from the following raw materials in parts by weight: 10-35 parts of pumpkin seed oil, 0.2-2 parts of emulsifier, 20-60 parts of wall material, 20-65 parts of adhesive, 4-8 parts of glucose and 0.1-0.2 part of rosemary extract; the emulsifier is soybean lecithin and/or fatty acid monoglyceride; the wall material comprises: 10-40 parts of pumpkin seed polypeptide with an antioxidant function, 5-15 parts of soybean protein isolate and 5-15 parts of sodium alginate; the adhesive comprises one or more of pregelatinized starch, crystalline lactose and microcrystalline cellulose.
A preparation method of an oxidation-resistant pumpkin seed oil capsule comprises the following steps:
step one, weighing 5-15 parts of isolated soy protein, 10-40 parts of pumpkin seed polypeptide and 0.2-2 parts of emulsifier, mixing, adding 5-15 times of water by weight, stirring and dissolving at 50-80 ℃, and adjusting the pH value of the mixture to 8-10 by using a 10% sodium hydroxide solution to obtain a mixed solution;
step two, weighing 10-35 parts of pumpkin seed oil and 0.1-0.2 part of rosemary extract, uniformly mixing, adding the mixture into the mixed solution, homogenizing at the speed of 1500r/min for 2-4 minutes, reducing the homogenizing speed to 800r/min, dropwise adding a sodium alginate solution at the dropping speed of 2-10 drops/second, and stirring uniformly to obtain a mixed emulsion, wherein the sodium alginate solution is prepared by stirring and dissolving 5-15 parts of sodium alginate and 5-15 times of water by mass of the sodium alginate solution;
regulating the pH of the mixed emulsion to 3-5.5 by using an acetic acid solution with the concentration of 10% at the temperature of 35-55 ℃, standing for 15-40 minutes, and stirring in an ice bath until the temperature is 5-10 ℃ to obtain a microcapsule preparation solution;
step four, weighing glucose, adding the glucose into the microcapsule preparation solution, and carrying out a curing and crosslinking reaction, wherein the curing and crosslinking reaction process comprises the following steps: a first stage, when the microcapsule preparation liquid is cooled to 5-10 ℃, adding 2-4 parts of glucose into the microcapsule preparation liquid for curing and crosslinking for 20-40 minutes; the second stage, when the temperature of the solution after the first stage is raised to 20-45 ℃, adjusting the pH value of the solution to 8.0-10.0 by using 10% sodium hydroxide solution, then adding 2-4 parts of glucose into the solution for solidification and crosslinking for 40-60 minutes, filtering and washing the precipitate for 2-4 times, and carrying out freeze drying treatment on the obtained precipitate, wherein the freeze drying process comprises the following steps: pouring the precipitate into a culture dish, spreading the precipitate to a thickness of no more than 1cm, precooling the precipitate for 6 to 12 hours at the temperature of between 5 ℃ below zero and 20 ℃, and freeze-drying the precipitate for 10 to 15 hours by a vacuum drier at the temperature of between 40 ℃ below zero and 60 ℃ below zero to obtain polypeptide microcapsules;
step five, weighing 20-65 parts of adhesive, adding the adhesive into water with the mass 0.5-1.5 times of the adhesive and the temperature of 30-60 ℃, stirring for 5-10 minutes to form paste to obtain adhesive pulp, and mixing the polypeptide microcapsule and the adhesive pulp to obtain a soft material;
step six: and (2) putting the soft material into a granulator for granulation to obtain wet granules, spreading the wet granules in a feeding hopper of a fluidized drying machine, setting the pressure to be 0.4-0.6MPa, the air inlet temperature to be 130-170 ℃, the air outlet temperature to be 50-80 ℃, and the drying time to be 40-80 minutes, drying to obtain dry granules, wherein the water content of the dry granules is 3-5%, sieving the dry granules in a 10-20-mesh sieve, disintegrating the parts which cannot pass through the sieve, sieving, and filling undersize materials into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
Example 1
Weighing 5 parts of isolated soy protein, 20 parts of pumpkin seed polypeptide and 0.5 part of emulsifier, mixing, adding 15 times of water by weight, stirring and dissolving at 70 ℃, and adjusting the pH value to 8.5 by using a 10% sodium hydroxide solution to obtain a mixed solution; weighing 20 parts of pumpkin seed oil and 0.1 part of rosemary extract, uniformly mixing, adding the mixture into the mixed solution, homogenizing at the speed of 800r/min for 2 minutes, reducing the homogenization speed to 600r/min, dropwise adding a sodium alginate solution at the dropping speed of 4 drops/second, and uniformly stirring to obtain a mixed emulsion, wherein the sodium alginate solution is prepared by stirring and dissolving 5 parts of sodium alginate and 5 times of water by mass of the sodium alginate solution; adjusting the pH of the mixed emulsion to 4 by using an acetic acid solution with the concentration of 10% at the temperature of 55 ℃, standing for 30 minutes, and stirring in an ice bath until the temperature is 6 ℃ to obtain a microcapsule preparation solution; weighing glucose, adding the glucose into the microcapsule preparation solution, and carrying out a curing and crosslinking reaction, wherein the curing and crosslinking reaction comprises the following steps: a first stage of adding 2 parts of glucose to the microcapsule preparation liquid for curing and crosslinking for 20 minutes when the microcapsule preparation liquid is cooled to 6 ℃; and a second stage, when the temperature of the solution after the first stage is raised to 40 ℃, adjusting the pH of the solution to 10.0 by using a 10% sodium hydroxide solution, adding 2 parts of glucose into the solution for solidification and crosslinking for 40 minutes, filtering, washing and precipitating for 2 times, and performing freeze drying treatment on the obtained precipitate, wherein the freeze drying process comprises the following steps: pouring the precipitate into a culture dish, spreading the precipitate to a thickness of no more than 1cm, precooling the precipitate for 8 hours at a temperature of-15 ℃, and freeze-drying the precipitate for 10 hours by a vacuum drier at a temperature of-40 ℃ to obtain polypeptide microcapsules; weighing 36 parts of adhesive, adding the adhesive into 35 ℃ water with the mass 1.2 times of that of the adhesive, stirring for 9 minutes to form paste to obtain adhesive pulp, and mixing the polypeptide microcapsule and the adhesive pulp to obtain a soft material; and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly paving the wet granules in a feeding hopper of a fluidized drying machine, setting the pressure to be 0.5MPa, the air inlet temperature to be 145 ℃, the air outlet temperature to be 50 ℃ and the drying time to be 50 minutes to obtain dry granules, wherein the water content of the dry granules is 4 percent, sieving the dry granules in a 10-mesh sieve, disintegrating the parts which can not pass through the sieve and then sieving, and taking undersize materials to be filled into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
Example 2
Weighing 6 parts of isolated soy protein, 25 parts of pumpkin seed polypeptide and 0.8 part of emulsifier, mixing, adding 12 times of water by weight, stirring at 70 ℃ for dissolving, and adjusting the pH value to 8 by using a 10% sodium hydroxide solution to obtain a mixed solution; weighing 30 parts of pumpkin seed oil and 0.2 part of rosemary extract, uniformly mixing, adding the mixture into the mixed solution, homogenizing at the speed of 1200r/min for 4 minutes, reducing the homogenization speed to 700r/min, dropwise adding a sodium alginate solution into the mixture at the dropping speed of 10 drops/second, and uniformly stirring to obtain a mixed emulsion, wherein the sodium alginate solution is prepared by stirring and dissolving 7 parts of sodium alginate and 7 times of water by mass of the sodium alginate solution; adjusting the pH of the mixed emulsion to 5.5 by using an acetic acid solution with the concentration of 10% at the temperature of 55 ℃, standing for 20 minutes, and stirring in an ice bath until the temperature is 6 ℃ to obtain a microcapsule preparation solution; weighing glucose, adding the glucose into the microcapsule preparation solution, and carrying out a curing and crosslinking reaction, wherein the curing and crosslinking reaction comprises the following steps: a first stage of adding 3 parts of glucose to the microcapsule preparation liquid for curing and crosslinking for 35 minutes when the microcapsule preparation liquid is cooled to 6 ℃; and a second stage, when the temperature of the solution after the first stage is raised to 45 ℃, adjusting the pH of the solution to 9.2 by using a 10% sodium hydroxide solution, adding 3 parts of glucose into the solution for solidification and crosslinking for 60 minutes, filtering, washing and precipitating for 4 times, and performing freeze drying treatment on the obtained precipitate, wherein the freeze drying process comprises the following steps: pouring the precipitate into a culture dish, spreading the precipitate to a thickness of not more than 1cm, precooling the precipitate for 10 hours at the temperature of minus 20 ℃, and then carrying out freeze drying for 15 hours by a vacuum drier at the temperature of minus 45 ℃ to obtain polypeptide microcapsules; weighing 60 parts of adhesive, adding the adhesive into 55 ℃ water with the mass 0.5 times of that of the adhesive, stirring for 8 minutes to form paste to obtain adhesive pulp, and mixing the polypeptide microcapsule and the adhesive pulp to obtain a soft material; and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly paving the wet granules in a feeding hopper of a fluidized drying machine, setting the pressure to be 0.4MPa, the air inlet temperature to be 140 ℃, the air outlet temperature to be 80 ℃, and drying for 50 minutes to obtain dry granules, wherein the water content of the dry granules is 3%, sieving the dry granules in a 12-mesh sieve, disintegrating the parts which can not pass through the sieve and then sieving, and taking undersize materials to be filled into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
Example 3
Weighing 8 parts of isolated soy protein, 40 parts of pumpkin seed polypeptide and 1 part of emulsifier, mixing, adding 14 times of water by weight, stirring and dissolving at 75 ℃, and adjusting the pH value to 8.8 by using a 10% sodium hydroxide solution to obtain a mixed solution; weighing 30 parts of pumpkin seed oil and 0.1 part of rosemary extract, uniformly mixing, adding the mixture into the mixed solution, homogenizing at the speed of 1200r/min for 3 minutes, reducing the homogenization speed to 800r/min, dropwise adding a sodium alginate solution at the dropping speed of 4 drops/second, and uniformly stirring to obtain a mixed emulsion, wherein the sodium alginate solution is prepared by stirring and dissolving 9 parts of sodium alginate and 13 times of water by mass of the sodium alginate solution; adjusting the pH of the mixed emulsion to 4.3 by using an acetic acid solution with the concentration of 10% at the temperature of 35 ℃, standing for 35 minutes, and stirring in an ice bath until the temperature is 7 ℃ to obtain a microcapsule preparation solution; weighing glucose, adding the glucose into the microcapsule preparation solution, and carrying out a curing and crosslinking reaction, wherein the curing and crosslinking reaction comprises the following steps: a first stage of adding 4 parts of glucose to the microcapsule preparation liquid for curing and crosslinking for 25 minutes when the microcapsule preparation liquid is cooled to 7 ℃; and a second stage, when the temperature of the solution after the first stage is raised to 30 ℃, adjusting the pH of the solution to 9.4 by using a 10% sodium hydroxide solution, adding 3 parts of glucose into the solution for solidification and crosslinking for 50 minutes, filtering and washing the precipitate for 3 times, and performing freeze drying treatment on the obtained precipitate, wherein the freeze drying process comprises the following steps: pouring the precipitate into a culture dish, spreading the precipitate to a thickness of no more than 1cm, precooling the precipitate for 10 hours at a temperature of-5 ℃, and freeze-drying the precipitate for 14 hours by a vacuum drier at a temperature of-45 ℃ to obtain polypeptide microcapsules; weighing 40 parts of adhesive, adding the adhesive into 50 ℃ water with the mass 0.8 times that of the adhesive, stirring the mixture for 8.5 minutes to form paste to obtain adhesive slurry, and mixing the polypeptide microcapsules with the adhesive slurry to obtain a soft material; and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly paving the wet granules in a feeding hopper of a boiling dryer, setting the pressure to be 0.4MPa, the air inlet temperature to be 145 ℃, the air outlet temperature to be 70 ℃, drying for 60 minutes to obtain dry granules, wherein the water content of the dry granules is 4.5%, sieving the dry granules in a 16-mesh sieve, disintegrating the parts which can not pass through the sieve and then sieving, and taking undersize materials to be filled into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
Comparative example 1
Weighing 5 parts of soybean protein isolate, 20 parts of pumpkin protein and 0.5 part of emulsifier, mixing, adding 15 times of water by weight, stirring and dissolving at 70 ℃, and adjusting the pH value to 8.5 by using a 10% sodium hydroxide solution to obtain a mixed solution; weighing 20 parts of pumpkin seed oil, adding the pumpkin seed oil into the mixed solution, homogenizing for 2 minutes at the speed of 800r/min, reducing the homogenization speed to 600r/min, dropwise adding a sodium alginate solution into the mixed solution at the dropping speed of 4 drops/second, and stirring uniformly to obtain a mixed emulsion, wherein the sodium alginate solution is prepared by stirring and dissolving 5 parts of sodium alginate and 5 times of water by mass of the sodium alginate solution; adjusting the pH of the mixed emulsion to 4 by using an acetic acid solution with the concentration of 10% at the temperature of 55 ℃, standing for 30 minutes, and stirring in an ice bath until the temperature is 6 ℃ to obtain a microcapsule preparation solution; weighing glucose, adding the glucose into the microcapsule preparation solution, and carrying out a curing and crosslinking reaction, wherein the curing and crosslinking reaction comprises the following steps: a first stage of adding 2 parts of glucose to the microcapsule preparation liquid for curing and crosslinking for 20 minutes when the microcapsule preparation liquid is cooled to 6 ℃; and a second stage, when the temperature of the solution after the first stage is raised to 40 ℃, adjusting the pH of the solution to 10.0 by using a 10% sodium hydroxide solution, adding 2 parts of glucose into the solution for solidification and crosslinking for 40 minutes, filtering, washing and precipitating for 2 times, and performing freeze drying treatment on the obtained precipitate, wherein the freeze drying process comprises the following steps: pouring the precipitate into a culture dish, spreading the precipitate to a thickness of no more than 1cm, precooling the precipitate for 8 hours at a temperature of-15 ℃, and freeze-drying the precipitate for 10 hours by a vacuum drier at a temperature of-40 ℃ to obtain polypeptide microcapsules; weighing 36 parts of adhesive, adding the adhesive into 35 ℃ water with the mass 1.2 times of that of the adhesive, stirring for 9 minutes to form paste to obtain adhesive pulp, and mixing the polypeptide microcapsule and the adhesive pulp to obtain a soft material; and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly paving the wet granules in a feeding hopper of a fluidized drying machine, setting the pressure to be 0.5MPa, the air inlet temperature to be 145 ℃, the air outlet temperature to be 50 ℃ and the drying time to be 50 minutes to obtain dry granules, wherein the water content of the dry granules is 4 percent, sieving the dry granules in a 10-mesh sieve, disintegrating the parts which can not pass through the sieve and then sieving, and taking undersize materials to be filled into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
Comparative example 2
Weighing 6 parts of isolated soy protein, 25 parts of pumpkin seed protein and 0.8 part of emulsifier, mixing, adding 12 times of water by weight, stirring at 70 ℃ for dissolving, and adjusting the pH value to 8 by using a 10% sodium hydroxide solution to obtain a mixed solution; weighing 30 parts of pumpkin seed oil, adding the pumpkin seed oil into the mixed solution, homogenizing for 4 minutes at the speed of 1200r/min, reducing the homogenization speed to 700r/min, dropwise adding a sodium alginate solution into the pumpkin seed oil at the dropping speed of 10 drops/second, and stirring uniformly to obtain a mixed emulsion, wherein the sodium alginate solution is prepared by stirring and dissolving 7 parts of sodium alginate and 7 times of water by mass of the sodium alginate solution; adjusting the pH of the mixed emulsion to 5.5 by using an acetic acid solution with the concentration of 10% at the temperature of 55 ℃, standing for 20 minutes, and stirring in an ice bath until the temperature is 6 ℃ to obtain microcapsule preparation liquid; weighing glucose, adding the glucose into the microcapsule preparation solution, and carrying out a curing and crosslinking reaction, wherein the curing and crosslinking reaction comprises the following steps: a first stage of adding 3 parts of glucose to the microcapsule preparation liquid for curing and crosslinking for 35 minutes when the microcapsule preparation liquid is cooled to 6 ℃; and a second stage, when the temperature of the solution after the first stage is raised to 45 ℃, adjusting the pH of the solution to 9.2 by using a 10% sodium hydroxide solution, adding 3 parts of glucose into the solution for solidification and crosslinking for 60 minutes, filtering, washing and precipitating for 4 times, and performing freeze drying treatment on the obtained precipitate, wherein the freeze drying process comprises the following steps: pouring the precipitate into a culture dish, spreading the precipitate to a thickness of no more than 1cm, precooling the precipitate for 10 hours at the temperature of minus 20 ℃, and then freeze-drying the precipitate for 15 hours by a vacuum drier at the temperature of minus 45 ℃ to obtain polypeptide microcapsules; weighing 60 parts of adhesive, adding the adhesive into water with the mass 0.5 times of the adhesive and the temperature of 55 ℃, stirring the mixture for 8 minutes to form paste to obtain adhesive pulp, and mixing the polypeptide microcapsule and the adhesive pulp to obtain a soft material; and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly paving the wet granules in a feeding hopper of a fluidized drying machine, setting the pressure to be 0.4MPa, the air inlet temperature to be 140 ℃, the air outlet temperature to be 80 ℃, and drying for 50 minutes to obtain dry granules, wherein the water content of the dry granules is 3%, sieving the dry granules in a 12-mesh sieve, disintegrating the parts which can not pass through the sieve and then sieving, and taking undersize materials to be filled into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
Comparative example 3
Weighing 8 parts of isolated soy protein, 40 parts of pumpkin seed protein and 1 part of emulsifier, mixing, adding 14 times of water by weight, stirring and dissolving at 75 ℃, and adjusting the pH value to 8.8 by using a 10% sodium hydroxide solution to obtain a mixed solution; weighing 30 parts of pumpkin seed oil, adding the pumpkin seed oil into the mixed solution, homogenizing for 3 minutes at the speed of 1200r/min, reducing the homogenization speed to 800r/min, dropwise adding a sodium alginate solution at the dropping speed of 4 drops/second, and stirring uniformly to obtain a mixed emulsion, wherein the sodium alginate solution is prepared by stirring and dissolving 9 parts of sodium alginate and 13 times of water by mass of the sodium alginate solution; adjusting the pH of the mixed emulsion to 4.3 by using an acetic acid solution with the concentration of 10% at the temperature of 35 ℃, standing for 35 minutes, and stirring in an ice bath until the temperature is 7 ℃ to obtain a microcapsule preparation solution; weighing glucose, adding the glucose into the microcapsule preparation solution, and carrying out a curing and crosslinking reaction, wherein the curing and crosslinking reaction comprises the following steps: a first stage of adding 4 parts of glucose to the microcapsule preparation liquid for curing and crosslinking for 25 minutes when the microcapsule preparation liquid is cooled to 7 ℃; and a second stage, when the temperature of the solution after the first stage is raised to 30 ℃, adjusting the pH of the solution to 9.4 by using a 10% sodium hydroxide solution, adding 3 parts of glucose into the solution for solidification and crosslinking for 50 minutes, filtering, washing and precipitating for 3 times, and performing freeze drying treatment on the obtained precipitate, wherein the freeze drying process comprises the following steps: pouring the precipitate into a culture dish, spreading the precipitate to a thickness of no more than 1cm, precooling the precipitate for 10 hours at a temperature of-5 ℃, and freeze-drying the precipitate for 14 hours by a vacuum drier at a temperature of-45 ℃ to obtain polypeptide microcapsules; weighing 40 parts of adhesive, adding the adhesive into 50 ℃ water with the mass 0.8 times of that of the adhesive, stirring for 8.5 minutes to form paste to obtain adhesive pulp, and mixing the polypeptide microcapsule and the adhesive pulp to obtain a soft material; and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly paving the wet granules in a feeding hopper of a boiling dryer, setting the pressure to be 0.4MPa, the air inlet temperature to be 145 ℃, the air outlet temperature to be 70 ℃, drying for 60 minutes to obtain dry granules, wherein the water content of the dry granules is 4.5%, sieving the dry granules in a 16-mesh sieve, disintegrating the parts which can not pass through the sieve and then sieving, and taking undersize materials to be filled into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
Comparative example 4
Weighing 5 parts of isolated soy protein, 20 parts of pumpkin seed polypeptide and 0.5 part of emulsifier, mixing, adding 15 times of water by weight, stirring and dissolving at 70 ℃, and adjusting the pH value to 8.5 by using a 10% sodium hydroxide solution to obtain a mixed solution; weighing 20 parts of pumpkin seed oil and 0.1 part of rosemary extract, uniformly mixing, adding the mixture into the mixed solution, homogenizing at the speed of 800r/min for 2 minutes, reducing the homogenization speed to 600r/min, dropwise adding a sodium alginate solution into the mixture at the dropping speed of 4 drops/second, and uniformly stirring to obtain a mixed emulsion, wherein the sodium alginate solution is prepared by stirring and dissolving 5 parts of sodium alginate and 5 times of water by mass of the sodium alginate solution; adjusting the pH of the mixed emulsion to 4 by using an acetic acid solution with the concentration of 10% at the temperature of 55 ℃, standing for 30 minutes, and stirring in an ice bath until the temperature is 6 ℃ to obtain a microcapsule preparation solution; weighing glucose, adding the glucose into the microcapsule preparation solution, and carrying out a curing and crosslinking reaction, wherein the curing and crosslinking reaction comprises the following steps: heating the microcapsule preparation solution to 40 ℃, adjusting the pH value of the microcapsule preparation solution to 10.0 by using a 10% sodium hydroxide solution, adding 4 parts of glucose into the microcapsule preparation solution for curing and crosslinking for 60 minutes, filtering, washing and precipitating for 2 times, and performing freeze drying treatment on the obtained precipitate, wherein the freeze drying process comprises the following steps: pouring the precipitate into a culture dish, spreading the precipitate to a thickness of no more than 1cm, precooling the precipitate for 8 hours at a temperature of-15 ℃, and freeze-drying the precipitate for 10 hours by a vacuum drier at a temperature of-40 ℃ to obtain polypeptide microcapsules; weighing 36 parts of adhesive, adding the adhesive into 35 ℃ water with the mass 1.2 times of that of the adhesive, stirring for 9 minutes to form paste to obtain adhesive pulp, and mixing the polypeptide microcapsule and the adhesive pulp to obtain a soft material; and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly paving the wet granules in a feeding hopper of a fluidized drying machine, setting the pressure to be 0.5MPa, the air inlet temperature to be 145 ℃, the air outlet temperature to be 50 ℃ and the drying time to be 50 minutes to obtain dry granules, wherein the water content of the dry granules is 4 percent, sieving the dry granules in a 10-mesh sieve, disintegrating the parts which can not pass through the sieve and then sieving, and taking undersize materials to be filled into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
Comparative example 5
Weighing 6 parts of isolated soy protein, 25 parts of pumpkin seed polypeptide and 0.8 part of emulsifier, mixing, adding 12 times of water by weight, stirring and dissolving at 70 ℃, and adjusting the pH value to 8 by using a 10% sodium hydroxide solution to obtain a mixed solution; weighing 30 parts of pumpkin seed oil and 0.2 part of rosemary extract, uniformly mixing, adding the mixture into the mixed solution, homogenizing at the speed of 1200r/min for 4 minutes, reducing the homogenization speed to 700r/min, dropwise adding a sodium alginate solution at the dropping speed of 10 drops/second, and uniformly stirring to obtain a mixed emulsion, wherein the sodium alginate solution is prepared by stirring and dissolving 7 parts of sodium alginate and 7 times of water by mass of the sodium alginate solution; adjusting the pH of the mixed emulsion to 5.5 by using an acetic acid solution with the concentration of 10% at the temperature of 55 ℃, standing for 20 minutes, and stirring in an ice bath until the temperature is 6 ℃ to obtain microcapsule preparation liquid; weighing glucose, adding the glucose into the microcapsule preparation solution, and carrying out a curing and crosslinking reaction, wherein the curing and crosslinking reaction comprises the following steps: heating the microcapsule preparation liquid to 45 ℃, adjusting the pH value of the microcapsule preparation liquid to 9.2 by using a 10% sodium hydroxide solution, adding 6 parts of glucose into the microcapsule preparation liquid for curing and crosslinking for 95 minutes, filtering, washing and precipitating for 4 times, and performing freeze drying treatment on the obtained precipitate, wherein the freeze drying process comprises the following steps: pouring the precipitate into a culture dish, spreading the precipitate to a thickness of no more than 1cm, precooling the precipitate for 10 hours at the temperature of minus 20 ℃, and then freeze-drying the precipitate for 15 hours by a vacuum drier at the temperature of minus 45 ℃ to obtain polypeptide microcapsules; weighing 60 parts of adhesive, adding the adhesive into 55 ℃ water with the mass 0.5 times of that of the adhesive, stirring for 8 minutes to form paste to obtain adhesive pulp, and mixing the polypeptide microcapsule and the adhesive pulp to obtain a soft material; and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly paving the wet granules in a feeding hopper of a fluidized drying machine, setting the pressure to be 0.4MPa, the air inlet temperature to be 140 ℃, the air outlet temperature to be 80 ℃, and drying for 50 minutes to obtain dry granules, wherein the water content of the dry granules is 3%, sieving the dry granules in a 12-mesh sieve, disintegrating the parts which can not pass through the sieve and then sieving, and taking undersize materials to be filled into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
Comparative example 6
Weighing 8 parts of isolated soy protein, 40 parts of pumpkin seed polypeptide and 1 part of emulsifier, mixing, adding 14 times of water by weight, stirring and dissolving at 75 ℃, and adjusting the pH value to 8.8 by using a 10% sodium hydroxide solution to obtain a mixed solution; weighing 30 parts of pumpkin seed oil and 0.1 part of rosemary extract, uniformly mixing, adding the mixture into the mixed solution, homogenizing at the speed of 1200r/min for 3 minutes, reducing the homogenization speed to 800r/min, dropwise adding a sodium alginate solution at the dropping speed of 4 drops/second, and uniformly stirring to obtain a mixed emulsion, wherein the sodium alginate solution is prepared by stirring and dissolving 9 parts of sodium alginate and 13 times of water by mass of the sodium alginate solution; adjusting the pH of the mixed emulsion to 4.3 by using an acetic acid solution with the concentration of 10% at the temperature of 35 ℃, standing for 35 minutes, and stirring in an ice bath until the temperature is 7 ℃ to obtain a microcapsule preparation solution; weighing glucose, adding the glucose into the microcapsule preparation solution, and carrying out a curing and crosslinking reaction, wherein the curing and crosslinking reaction comprises the following steps: heating the microcapsule preparation liquid to 30 ℃, adjusting the pH value of the microcapsule preparation liquid to 9.4 by using a 10% sodium hydroxide solution, adding 7 parts of glucose into the microcapsule preparation liquid to perform solidification and crosslinking for 75 minutes, filtering, washing and precipitating for 3 times, and performing freeze drying treatment on the obtained precipitate, wherein the freeze drying process comprises the following steps: pouring the precipitate into a culture dish, spreading the precipitate to a thickness of not more than 1cm, precooling the precipitate for 10 hours at the temperature of minus 5 ℃, and then carrying out freeze drying on the precipitate for 14 hours by a vacuum drier at the temperature of minus 45 ℃ to obtain polypeptide microcapsules; weighing 40 parts of adhesive, adding the adhesive into 50 ℃ water with the mass 0.8 times of that of the adhesive, stirring for 8.5 minutes to form paste to obtain adhesive pulp, and mixing the polypeptide microcapsule and the adhesive pulp to obtain a soft material; and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly paving the wet granules in a feeding hopper of a boiling dryer, setting the pressure to be 0.4MPa, the air inlet temperature to be 145 ℃, the air outlet temperature to be 70 ℃, drying for 60 minutes to obtain dry granules, wherein the water content of the dry granules is 4.5%, sieving the dry granules in a 16-mesh sieve, disintegrating the parts which can not pass through the sieve and then sieving, and taking undersize materials to be filled into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
The effect of the oxidation-resistant pumpkin seed oil capsule is comprehensively evaluated by comparing relevant properties and granulation indexes of the polypeptide microcapsule in the preparation process of the product as in the above examples and comparative examples, the polypeptide microcapsule is used as an intermediate product of the product, and the surface oil reflects the embedding rate of the pumpkin seed oil; the acid value and the peroxide value reflect the oxidation degree of grease in the preparation process of the polypeptide microcapsule. Table 1 gives the data on the surface oil, acid value and peroxide number of the polypeptide microcapsules during the preparation of the products of examples 1-3 and comparative examples 1-6;
wherein, the surface oil determination method comprises the following steps: weighing 1.0g of polypeptide microcapsule into a 50mL centrifuge tube, adding 10mL of normal hexane, shaking for 60s, centrifuging at 10000r/min for 3min, taking 5mL of supernatant, putting the supernatant into a 10mL volumetric flask, fixing the volume with the normal hexane, measuring the absorbance of the supernatant at 229nm, and calculating the surface oil content through a standard curve; the acid value and the peroxide value are respectively measured according to the measurement of the acid value in GB5009.229-2016 national food safety standard and the measurement of the peroxide value in GB5009.227-2016 national food safety standard.
TABLE 1 basic index of polypeptide microcapsules in the preparation of the products of the examples and comparative examples
As can be seen from Table 1, there is no significant difference between the acid value and the peroxide value of the intermediate polypeptide microcapsules in examples 1-3 and comparative examples 1-6; comparative examples 4-6 did not crosslink with staged curing, so comparative examples 4-6 had higher surface oil content than the other embodiments.
Comparative examples 1-3 the intermediate polypeptide microcapsules were left at 60 + -3 deg.C for 30 days in accelerated oxidation experiments during the preparation of the products, and Table 2 shows the data of the acid value and the peroxide value of the polypeptide microcapsules in the accelerated oxidation experiments during the preparation of the products of examples 1-3 and comparative examples 1-3 as a function of time. The acid value and the peroxide value are respectively measured according to the measurement of the acid value in GB5009.229-2016 national food safety standard and the measurement of the peroxide value in GB5009.227-2016 national food safety standard.
Table 2, examples and comparative examples the change in acid value and peroxide value of the polypeptide microcapsules during the accelerated oxidation experiment, during the preparation of the products
As can be seen from Table 2, in the accelerated oxidation storage test at 60 + -3 deg.C, the acid value and the peroxide value of the polypeptide microcapsules prepared in examples 1-3 and comparative examples 1-3 increased with the increase of the storage time, but the increase rate of the polypeptide microcapsules in examples 1-3 was much lower than that in comparative examples 1-3, which indicates that the oxidation stability of the polypeptide microcapsules can be effectively improved by using pumpkin seed polypeptide as the raw material of the wall material and adding certain amount of rosemary extract to the core material.
Table 3 compares the influence of staged curing and crosslinking on the embedding rate of the polypeptide microcapsules as an intermediate product in the preparation process of the products of examples 1-3 and comparative examples 4-6, and the embedding rate determination method comprises the following steps: centrifuging the prepared microcapsule preparation solution, taking the lower layer precipitate, washing with distilled water for 2-3 times, ventilating and drying in the shade, then placing in 15mL absolute ethyl alcohol, shaking and extracting for 2 hours at 50 ℃ in water bath, then centrifuging for 15min at 5000r/min, taking a small amount of supernatant, fixing the volume with 25mL absolute ethyl alcohol, measuring the absorbance at the wavelength of the maximum ultraviolet absorption peak, obtaining the mass concentration of the polypeptide microcapsule embedded pumpkin seed oil through a linear regression equation, and calculating the embedding rate of the pumpkin seed oil.
TABLE 3 Effect of staged curing of crosslinking on the encapsulation efficiency of the polypeptide microcapsules
As can be seen from Table 3, the embedding rate of examples 1-3 is significantly higher than that of comparative examples 4-6, and the embedding rate of the polypeptide microcapsule is significantly improved and the embedding effect is better after the staged curing and crosslinking treatment of the invention.
Table 4 shows the relevant indexes of granulation in the manufacturing process of the products of examples 1 to 3 and comparative examples 1 to 6, including the soft material making condition, the granulation condition and the granule forming rate, the soft material making condition is described by the characterization observation of the soft material; the granulation condition is objectively described by the granulation effect of the soft material; the particle forming rate was calculated by the second method of 0982, the second method of pharmacopoeia of China (2015 edition).
TABLE 4 pelletization during production of the examples and comparative examples
| In case of soft material making | Situation of granulation | Particle formation Rate (%) | |
| Example 1 | Is moderate | Easy to granulate | 80.3 |
| Example 2 | Is moderate | Easy granulation | 78.2 |
| Example 3 | Slightly sticky | Is not easy to pelletize | 72.6 |
| Comparative example 1 | Is moderate | Easy to granulate | 81.3 |
| Comparative example 2 | Is very sticky | Is not easy to pelletize | 73.2 |
| Comparative example 3 | Is moderate | Easy to granulate | 80.2 |
| Comparative example 4 | Is moderate | Easy granulation | 84.3 |
| Comparative example 5 | Is moderate | Easy to granulate | 82.7 |
| Comparative example 6 | Is moderate | Easy granulation | 83.4 |
As can be seen from table 4, the granulation method described in this patent provides good soft material production and granulation, and high granule forming rate, and good granulation can be obtained by slightly adjusting the parameters within the above ranges according to the raw material conditions.
While embodiments of the invention have been described above, it is not limited to the applications set out in the description and embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (5)
1. The preparation method of the oxidation-resistant pumpkin seed oil capsule is characterized by comprising the following steps:
weighing 5-15 parts of isolated soy protein, 10-40 parts of pumpkin seed polypeptide and 0.2-2 parts of emulsifier, mixing, adding 5-15 times of water by weight, stirring and dissolving at 50-80 ℃, and adjusting the pH value to 8-10 by using a 10% sodium hydroxide solution to obtain a mixed solution;
step two, weighing 10-35 parts of pumpkin seed oil and 0.1-0.2 part of rosemary extract, uniformly mixing, adding the mixture into the mixed solution, homogenizing at the speed of 800-1500r/min for 2-4 minutes, then reducing the homogenizing speed to 500-800r/min, dropwise adding a sodium alginate solution into the mixture at a certain dropping speed, and uniformly stirring to obtain a mixed emulsion;
regulating the pH of the mixed emulsion to 3-5.5 by using an acetic acid solution with the concentration of 10% at the temperature of 35-55 ℃, standing for 15-40 minutes, and stirring in an ice bath until the temperature is 5-10 ℃ to obtain a microcapsule preparation solution;
step four, weighing glucose, adding the glucose into the microcapsule preparation solution, carrying out solidification and crosslinking reaction on the glucose, filtering, washing and precipitating for 2-4 times, and carrying out freeze drying treatment on the obtained precipitate to obtain polypeptide microcapsules; the curing and crosslinking reaction process in the fourth step comprises the following steps: a first stage, when the microcapsule preparation liquid is cooled to 5-10 ℃, adding 2-4 parts of glucose into the microcapsule preparation liquid for curing and crosslinking for 20-40 minutes; the second stage, when the temperature of the solution after the first stage is raised to 20-45 ℃, adjusting the pH of the solution to 8.0-10.0 by using 10% sodium hydroxide solution, and then adding 2-4 parts of glucose into the solution for curing and crosslinking for 40-60 minutes;
step five, weighing 20-65 parts of adhesive, adding the adhesive into water, stirring the mixture into paste to obtain adhesive slurry, and mixing the polypeptide microcapsule and the adhesive slurry to obtain a soft material;
step six: and (2) putting the soft material into a granulator for granulation to obtain wet granules, flatly spreading the wet granules in a feeding hopper of a boiling dryer, drying to obtain dry granules, sieving the dry granules with a 10-20-mesh sieve, breaking the parts which cannot pass through the sieve, sieving, taking undersize materials, and filling into a capsule shell to obtain the oxidation-resistant pumpkin seed oil capsule.
2. The method for preparing the oxidation-resistant pumpkin seed oil capsule according to claim 1, wherein in the second step: and dropwise adding a sodium alginate solution into the mixture at a dropping speed of 2-10 drops/second, wherein the sodium alginate solution is prepared by stirring and dissolving 5-15 parts of sodium alginate and 5-15 times of water by mass.
3. The preparation method of the oxidation-resistant pumpkin seed oil capsule according to claim 1, wherein the freeze-drying process in the fourth step is as follows: pouring the precipitate into a culture dish to be spread evenly, wherein the thickness is not more than 1cm, precooling the precipitate for 6 to 12 hours at the temperature of minus 5 to 20 ℃, and then freeze-drying the precipitate for 10 to 15 hours by a vacuum drier at the temperature of minus 40 to minus 60 ℃.
4. The method for preparing the oxidation-resistant pumpkin seed oil capsule according to claim 1, wherein in the fifth step: weighing 20-65 parts of adhesive, adding the adhesive into water with the mass 0.5-1.5 times of the adhesive and the temperature of 30-60 ℃, and stirring for 5-10 minutes to form paste, thus obtaining adhesive slurry.
5. The method for preparing the oxidation-resistant pumpkin seed oil capsule according to claim 1, wherein in the sixth step: spreading the wet particles in a feeding hopper of a fluidized bed dryer, setting the pressure at 0.4-0.6MPa, the air inlet temperature at 130-170 ℃, the air outlet temperature at 50-80 ℃, and the drying time at 40-80 minutes, and drying to obtain dry particles, wherein the water content of the dry particles is 3-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011135095.XA CN112450285B (en) | 2020-10-21 | 2020-10-21 | Oxidation-resistant pumpkin seed oil capsule and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011135095.XA CN112450285B (en) | 2020-10-21 | 2020-10-21 | Oxidation-resistant pumpkin seed oil capsule and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112450285A CN112450285A (en) | 2021-03-09 |
| CN112450285B true CN112450285B (en) | 2022-09-27 |
Family
ID=74833474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011135095.XA Active CN112450285B (en) | 2020-10-21 | 2020-10-21 | Oxidation-resistant pumpkin seed oil capsule and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112450285B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114532412B (en) * | 2021-12-29 | 2023-05-23 | 武汉轻工大学 | Method for efficiently delivering functional activity of pumpkin seed oil |
| CN114868922B (en) * | 2022-05-23 | 2023-08-18 | 新疆农垦科学院 | Pumpkin seed oil microcapsule and preparation method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110000250A (en) * | 2009-06-26 | 2011-01-03 | 중앙대학교 산학협력단 | Health-supplementary food utilizing natural material for the healthy prostate and method of manufacturing thereof |
| CN107811297A (en) * | 2017-09-22 | 2018-03-20 | 华侨大学 | A kind of setose abelmoschus seed oil microcapsule and preparation method thereof |
| CN107712900A (en) * | 2017-10-24 | 2018-02-23 | 宝得瑞（湖北）健康产业有限公司 | Long-chain fat acid glyceride microcapsules and its production method in a kind of feature |
| CN108866138A (en) * | 2018-08-29 | 2018-11-23 | 宝得瑞（湖北）健康产业有限公司 | A kind of preparation method of pumpkin polypeptide |
| CN109430873A (en) * | 2018-11-26 | 2019-03-08 | 荣海生物科技有限公司 | A kind of anti-oxidant linseed oil microcapsules and preparation method thereof |
| CN110742278B (en) * | 2019-10-26 | 2022-09-13 | 大连医诺生物股份有限公司 | Vegetable protein system oil microcapsule powder and preparation method thereof |
-
2020
- 2020-10-21 CN CN202011135095.XA patent/CN112450285B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN112450285A (en) | 2021-03-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2755532C1 (en) | Microcapsules containing probiotics and maintening the activity of strains thereof, and method for production thereof | |
| CN112450285B (en) | Oxidation-resistant pumpkin seed oil capsule and preparation method thereof | |
| CN101791119B (en) | Chaga nutrient composition | |
| CN107137376A (en) | A kind of black fruit fructus lycii extract microcapsule and wolfberry formulation prepared therefrom | |
| CN109331038A (en) | A kind of production technology of deer haemin and its preparation method of health care product | |
| CN104082821A (en) | Manufacturing method for haw crystal | |
| CN108175810A (en) | A kind of efficient Chlortetracycline premix of 10% content and preparation method thereof | |
| CN105106241B (en) | A kind of thyroid raw material and preparation method thereof | |
| CN105168170B (en) | A kind of thyroid tablet and preparation method thereof | |
| JPS6053590B2 (en) | Manufacturing method of health nutritional food | |
| KR101223746B1 (en) | Mixed Tea Using Leaf, Root Bark and Fruit of Mulberry Tree | |
| CN107162802A (en) | A kind of utilization vinegar lees for vegetable seedlings nutritious soil additive method | |
| CN112931859A (en) | Preparation method of mulberry leaf and black tea hypoglycemic tablets | |
| CN113662105A (en) | Traditional Chinese medicine feed additive, micropterus salmoides feed containing additive and preparation method of micropterus salmoides feed | |
| CN112401231A (en) | A method for preparing propolis composition and propolis composition prepared by the method | |
| CN111528344A (en) | Method for preparing turtle immunity feed by using cordyceps militaris waste culture medium | |
| CN110791398A (en) | Walnut wine and preparation method thereof | |
| CN101940575B (en) | Cefditoren pivoxil solid preparation and preparation method thereof | |
| CN114868880A (en) | Black chickpea granules and production process thereof | |
| CN109336960A (en) | A kind of technique that liquid fluidizes state method preparation catechin fibroin admittedly | |
| CN112868934B (en) | Nano montmorillonite meat rabbit feed additive compound for detoxification and diarrhea prevention | |
| AU2021105255A4 (en) | Method for Preparing Dietary Fiber from Sweet Potato Residue by Using Drum Drying and Its Application | |
| JPH0435149B2 (en) | ||
| CN106261449A (en) | A kind of Haematococcus Pluvialis effervescent tablet nourishing nourishing the stomach and preparation method thereof | |
| CN109619247A (en) | It is a kind of with blood pressure lowering, blood lipid, the pressed candy of blood glucose and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |