CN112471512B - High-stability beta-carotene microcapsule and preparation method thereof - Google Patents

High-stability beta-carotene microcapsule and preparation method thereof Download PDF

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CN112471512B
CN112471512B CN202011459525.3A CN202011459525A CN112471512B CN 112471512 B CN112471512 B CN 112471512B CN 202011459525 A CN202011459525 A CN 202011459525A CN 112471512 B CN112471512 B CN 112471512B
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涂宗财
王辉
毛积华
贾晓燕
张露
刘俊
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Jiangxi Normal University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • 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
    • A23L29/231—Pectin; Derivatives thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention discloses a preparation method of a high-stability beta-carotene microcapsule, which comprises the following steps: (1) Mixing pectin, glycine, pericarpium Citri Junoris-fructus Citri Limoniae extract and water in a container, sealing the container, heating to 55 + -5 deg.C, pressurizing, and keeping the temperature; reducing pressure, and rapidly cooling to below-30 deg.C for solidification; balancing the air pressure inside and outside the container, taking out the coagulum, freeze-drying to constant weight, and standing to normal temperature to obtain the processed pectin; (2) Uniformly mixing the treated pectin and the whey protein, and preserving heat at the temperature of 40-70 ℃ to obtain a wall material A; (3) Dissolving a wall material A in a PBS (phosphate buffer solution) with pH = 4.5-5.5 to obtain a water phase B; dissolving beta-carotene in soybean oil to obtain an oil phase C; (4) dispersing; (5) homogenizing; (6) Spray drying to obtain the beta-carotene microcapsule. The beta-carotene microcapsule prepared by the processing technology greatly reserves the nutrient components and effectively improves the stability.

Description

High-stability beta-carotene microcapsule and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a high-stability beta-carotene microcapsule and a preparation method thereof.
Background
Beta-carotene is a natural pigment, antioxidant and precursor of high-effective vitamin A, and is a safe and harmless food additive. However, β -carotene in its natural state has a very low solubility in water due to the presence of its conjugated unsaturated double bonds, is very unstable in structure, and is susceptible to degradation and isomerization at mild, aerobic and high temperatures (> 50 ℃), which greatly limits its application in the food and medical fields.
The microcapsule technology is a technology for embedding small solid particles, liquid droplets or gas by using a continuous film formed by a material wall material compounded by one or more substances by a physical, chemical or physicochemical method. The microcapsule has functional characteristics mainly depending on wall material, so as to improve the characteristics of the core material, and the microcapsule technology is proved to be an effective method for protecting sensitive substances to light, temperature, oxygen and humidity, realizing the stability and the storage resistance of active compounds and overcoming the transportation property. The stability and the biological accessibility of the beta-carotene are improved, and the beta-carotene is hopeful to be realized by a microcapsule technology.
Disclosure of Invention
The invention provides a preparation method of a high-stability beta-carotene microcapsule, which comprises the following steps:
(1) Mixing pectin, glycine, orange peel-lemon extract and water in a container, sealing the container, heating the mixture to 55 +/-5 ℃, introducing nitrogen into the Wen Houxiang container to ensure that the internal pressure of the container is more than or equal to 3 standard atmospheric pressures, and then preserving heat for 3-6 h; after the heat preservation is finished, pumping the air pressure in the container to be less than or equal to 0.3 standard atmospheric pressure, and then rapidly cooling to below-30 ℃ for solidification; balancing the air pressure inside and outside the container, taking out the solidified substance, freeze-drying at-30 ℃ or below to constant weight, and standing in the air to normal temperature to obtain the processed pectin;
(2) Uniformly mixing the treated pectin and the whey protein, and preserving the temperature of the mixture for 10-15 h at the relative humidity of 60-80% and the temperature of 40-70 ℃ to obtain a wall material A;
(3) Dissolving wall material A in PBS (phosphate buffer solution, solute solubility of 0.01 mol/L, adjusted to the required pH value by 10wt% sodium hydroxide aqueous solution or 10wt% dilute hydrochloric acid, the concentration of the PBS adopted in the invention is the same) with pH = 4.5-5.5 to obtain water phase B; dissolving beta-carotene in soybean oil to obtain an oil phase C;
(4) Dispersing: mixing the oil phase and the water phase evenly, and stirring for 1-4 min at a high speed by a high-speed emulsification dispersion machine;
(5) Homogenizing: homogenizing the dispersed emulsion;
(6) And (3) spray drying: and (3) carrying out spray drying on the homogenized solution to obtain the beta-carotene microcapsule.
Further, the preparation method of the orange peel-lemon extract comprises the following steps: mixing dry orange peels and fresh lemon pulps, chopping, putting the mixture into ethanol, carrying out water bath at constant temperature of 60 +/-5 ℃, carrying out constant temperature extraction for 2-4 h, carrying out air cooling to normal temperature after extraction, filtering, and carrying out liquid phase concentration under reduced pressure until no alcohol smell exists, thus obtaining the orange peel-lemon extract.
Further, the mixing mass ratio of the dry orange peel to the fresh lemon pulp is 0.2-0.8; the mixture of the dried orange peels and the lemon pulps is placed in ethanol solution, and the solid-liquid mass ratio of the mixture/ethanol = 1:5-6.
Further, in the step (1), the mixing mass ratio of pectin, glycine, orange peel-lemon extract and water is pectin: glycine: orange peel-lemon extract: water = 10; the cooling speed is 8-10 ℃/5min.
Further, the mixing mass ratio of the pectin after the treatment to the whey protein is 3.5 to 4.5.
Further, the mass volume fraction of the wall material A in the water phase B is 1-2%, and the mass volume fraction of the wall material A in the oil phase C is 1-2%β-the mass fraction of carotene is 0.05% -0.15%.
Further, the mixing mass ratio of the oil phase to the water phase is from 8.5 to 9.5.
Therefore, the technical scheme shows that the invention has the beneficial effects that: the beta-carotene microcapsule prepared by the processing technology of the invention greatly reserves the nutrient components and effectively improves the stability.
Drawings
FIG. 1 is a graph comparing the stability of the prepared beta-carotene microcapsules with untreated beta-carotene for each experimental group.
Detailed Description
The following is a detailed description with reference to examples:
example 1
A preparation method of high-stability beta-carotene microcapsules comprises the following steps:
(1) Mixing pectin, glycine, orange peel-lemon extract and water according to the mass ratio of pectin: glycine: orange peel-lemon extract: mixing water = 10; after the heat preservation is finished, pumping the air pressure in the container to 0.3 standard atmospheric pressure, and then rapidly cooling to-30 ℃ at a cooling speed of 10 ℃/5min for solidification; balancing the air pressure inside and outside the container, taking out the coagulum, freeze-drying at-30 ℃ to constant weight, and standing in the air to normal temperature to obtain the treated pectin;
(2) Uniformly mixing the treated pectin and the whey protein according to the mass ratio of pectin/whey protein =1, and preserving the temperature of the mixture at 70% humidity and 60 ℃ for 10h to obtain a wall material A;
(3) Dissolving wall material A in PBS (phosphate buffer solution) with pH =5 to obtain water phase B; dissolving beta-carotene in soybean oil to obtain an oil phase C; wherein the mass volume fraction of the wall material A in the water phase B is 1 percent, and the oil phase C isβ-a mass fraction of carotene of 0.05%;
(4) Dispersing: uniformly mixing an oil phase and a water phase according to the mass ratio of the oil phase to the water phase = 1.5, and stirring for 3min at a high speed by using a high-speed emulsification dispersion machine;
(5) Homogenizing: homogenizing the dispersed emulsion;
(6) Spray drying: and (3) carrying out spray drying on the homogenized solution to obtain the beta-carotene microcapsule.
The preparation method of the orange peel-lemon extract comprises the following steps: mixing and chopping dry orange peels and fresh lemon pulps according to the mass ratio of dry orange peels/fresh lemon pulps = 1.2, placing the mixture in ethanol, and mixing the solid-liquid mass ratio of the mixture/ethanol =1:5; performing water bath at constant temperature of 60 +/-5 ℃, extracting at constant temperature for 2h, air-cooling to normal temperature after extraction is completed, filtering, and concentrating a liquid phase under reduced pressure until no alcohol smell exists to obtain the orange peel-lemon extract.
Example 2
A preparation method of high-stability beta-carotene microcapsules comprises the following steps:
(1) Mixing pectin, glycine, orange peel-lemon extract and water according to the mass ratio of pectin: glycine: orange peel-lemon extract: water =10, 0.1; after the heat preservation is finished, pumping the air pressure in the container to 0.3 standard atmospheric pressure, and then rapidly cooling to-30 ℃ at a cooling speed of 10 ℃/5min for solidification; balancing the air pressure inside and outside the container, taking out the solidified substance, freeze-drying at-30 ℃ to constant weight, and standing in the air to normal temperature to obtain the processed pectin;
(2) Uniformly mixing the treated pectin and the whey protein according to the mass ratio of pectin/whey protein =1:4, and preserving the temperature of the mixture for 10 hours at 70% of humidity and 60 ℃ to obtain a wall material A;
(3) Dissolving wall material A in a PBS solution with pH =5 to obtain a water phase B; dissolving beta-carotene in soybean oil to obtain an oil phase C; wherein the mass volume fraction of the wall material A in the water phase B is 1 percent, and the oil phase C isβ-a mass fraction of carotene of 0.1%;
(4) Dispersing: uniformly mixing the oil phase and the water phase according to the mass ratio of the oil phase to the water phase =1:9, and stirring for 3min at a high speed by using a high-speed emulsification dispersion machine;
(5) Homogenizing: homogenizing the dispersed emulsion;
(6) Spray drying: and (3) carrying out spray drying on the homogenized solution to obtain the beta-carotene microcapsule.
The preparation method of the orange peel-lemon extract comprises the following steps: mixing dry orange peel and fresh lemon pulp according to the mass ratio of dry orange peel/fresh lemon pulp =1, chopping, placing the mixture in ethanol, and mixing the mixture with solid-liquid mass ratio/ethanol =1:5; keeping the temperature of the water bath constant to 60 +/-5 ℃, extracting at the constant temperature for 3h, cooling the mixture to the normal temperature after the extraction is finished, filtering, and concentrating the liquid phase under reduced pressure until no alcohol smell exists to obtain the orange peel-lemon extract.
Example 3
A preparation method of high-stability beta-carotene microcapsules comprises the following steps:
(1) Mixing pectin, glycine, orange peel-lemon extract and water according to the mass ratio of pectin: glycine: orange peel-lemon extract: water =10, 0.12; after the heat preservation is finished, pumping the air pressure in the container to 0.3 standard atmospheric pressure, and then rapidly cooling to-30 ℃ at a cooling speed of 10 ℃/5min for solidification; balancing the air pressure inside and outside the container, taking out the coagulum, freeze-drying at-30 ℃ to constant weight, and standing in the air to normal temperature to obtain the treated pectin;
(2) Uniformly mixing the treated pectin and the whey protein according to the mass ratio of pectin/whey protein =1:4, and preserving the temperature of the mixture for 10 hours at 70% of humidity and 60 ℃ to obtain a wall material A;
(3) Dissolving wall material A in PBS (phosphate buffer solution) with pH =5 to obtain water phase B; dissolving beta-carotene in soybean oil to obtain an oil phase C; wherein the mass volume fraction of the wall material A in the water phase B is 2 percent, and the oil phase C isβ-the mass fraction of carotene is 0.1%;
(4) Dispersing: uniformly mixing the oil phase and the water phase according to the mass ratio of the oil phase to the water phase =1:9, and stirring at a high speed for 3min by using a high-speed emulsification dispersion machine;
(5) Homogenizing: homogenizing the dispersed emulsion;
(6) And (3) spray drying: and (3) carrying out spray drying on the homogenized solution to obtain the beta-carotene microcapsule.
The preparation method of the orange peel-lemon extract comprises the following steps: mixing dry orange peel and fresh lemon pulp according to the mass ratio of dry orange peel/fresh lemon pulp =1, chopping, placing the mixture in ethanol, and mixing the mixture with solid-liquid mass ratio/ethanol =1:6; keeping the temperature of the water bath constant to 60 +/-5 ℃, extracting at the constant temperature for 3h, cooling the mixture to the normal temperature after the extraction is finished, filtering, and concentrating the liquid phase under reduced pressure until no alcohol smell exists to obtain the orange peel-lemon extract.
Example 4
A preparation method of high-stability beta-carotene microcapsules comprises the following steps:
(1) Mixing pectin, glycine, orange peel-lemon extract and water according to the mass ratio of pectin: glycine: orange peel-lemon extract: mixing water = 10; after the heat preservation is finished, pumping the air pressure in the container to 0.3 standard atmospheric pressure, and then rapidly cooling to-30 ℃ at a cooling speed of 10 ℃/5min for solidification; balancing the air pressure inside and outside the container, taking out the coagulum, freeze-drying at-30 ℃ to constant weight, and standing in the air to normal temperature to obtain the treated pectin;
(2) Uniformly mixing the treated pectin and the whey protein according to the mass ratio of pectin/whey protein =1, and preserving the temperature of the mixture at 70% humidity and 60 ℃ for 10h to obtain a wall material A;
(3) Dissolving wall material A in a PBS solution with pH =5 to obtain a water phase B; dissolving beta-carotene in soybean oil to obtain an oil phase C; wherein the mass volume fraction of the wall material A in the water phase B is 2 percent, and the oil phase C isβ-the mass fraction of carotene is 0.15%;
(4) Dispersing: uniformly mixing the oil phase and the water phase according to the mass ratio of the oil phase to the water phase = 1.5, and stirring for 3min at a high speed by using a high-speed emulsification dispersion machine;
(5) Homogenizing: homogenizing the dispersed emulsion;
(6) Spray drying: and (3) carrying out spray drying on the homogenized solution to obtain the beta-carotene microcapsule.
The preparation method of the orange peel-lemon extract comprises the following steps: mixing dry orange peel and fresh lemon pulp according to the mass ratio of dry orange peel/fresh lemon pulp =1, chopping, placing the mixture in ethanol, and mixing the mixture with solid-liquid mass ratio/ethanol =1:6; performing water bath at constant temperature of 60 +/-5 ℃, extracting at constant temperature for 4h, air-cooling to normal temperature after extraction is completed, filtering, and concentrating a liquid phase under reduced pressure until no alcohol smell exists to obtain the orange peel-lemon extract.
Comparative example 1
A preparation method of a beta-carotene microcapsule comprises the following steps:
(1) Mixing pectin, glycine, orange peel extract and water according to the mass ratio of pectin: glycine: orange peel extract: water =10, 0.1; after the heat preservation is finished, pumping the air pressure in the container to 0.3 standard atmospheric pressure, and then rapidly cooling to-30 ℃ at a cooling speed of 10 ℃/5min for solidification; balancing the air pressure inside and outside the container, taking out the solidified substance, freeze-drying at-30 ℃ to constant weight, and standing in the air to normal temperature to obtain the processed pectin;
(2) Uniformly mixing the treated pectin and the whey protein according to the mass ratio of pectin/whey protein =1:4, and preserving the temperature of the mixture for 10 hours at 70% of humidity and 60 ℃ to obtain a wall material A;
(3) Dissolving wall material A in PBS (phosphate buffer solution) with pH =5 to obtain water phase B; dissolving beta-carotene in soybean oil to obtain an oil phase C; wherein the mass volume fraction of the wall material A in the water phase B is 1 percent, and the oil phase C isβ-the mass fraction of carotene is 0.1%;
(4) Dispersing: uniformly mixing the oil phase and the water phase according to the mass ratio of the oil phase to the water phase =1:9, and stirring at a high speed for 3min by using a high-speed emulsification dispersion machine;
(5) Homogenizing: homogenizing the dispersed emulsion;
(6) Spray drying: the homogenized solution was spray dried to obtain the beta-carotene microcapsules of this comparative example.
The preparation method of the orange peel extract comprises the following steps: cutting dried orange peels into pieces, placing the cut pieces into ethanol, wherein the solid-liquid mass ratio of the orange peels to the ethanol is =1:5; keeping the temperature of the water bath constant to 60 +/-5 ℃, extracting at the constant temperature for 3h, cooling the mixture to the normal temperature in air after the extraction is finished, filtering, and concentrating the liquid phase under reduced pressure until no alcohol smell exists to obtain the orange peel extract.
Comparative example 2
A preparation method of a beta-carotene microcapsule comprises the following steps:
(1) Uniformly mixing pectin and whey protein according to the mass ratio of pectin/whey protein =1:4, and preserving the temperature of the mixture for 10 hours at 70% of humidity and 60 ℃ to obtain a wall material A;
(2) Dissolving wall material AObtaining an aqueous phase B in a PBS solution at pH = 5; dissolving beta-carotene in soybean oil to obtain an oil phase C; wherein the mass volume fraction of the wall material A in the water phase B is 1 percent, and the oil phase C isβ-a mass fraction of carotene of 0.1%;
(3) Dispersing: uniformly mixing the oil phase and the water phase according to the mass ratio of the oil phase to the water phase =1:9, and stirring for 3min at a high speed by using a high-speed emulsification dispersion machine;
(4) Homogenizing: homogenizing the dispersed emulsion;
(5) Spray drying: the homogenized solution was spray-dried to obtain the beta-carotene microcapsules of this comparative example.
Comparative example 3
A preparation method of a beta-carotene microcapsule comprises the following steps:
(1) Dissolving pectin in PBS solution with pH =5 to obtain aqueous phase B; dissolving beta-carotene in soybean oil to obtain an oil phase C; wherein the mass volume fraction of pectin in the water phase B is 1%, and the mass volume fraction of pectin in the oil phase C isβ-the mass fraction of carotene is 0.1%;
(2) Dispersing: uniformly mixing the oil phase and the water phase according to the mass ratio of the oil phase to the water phase =1:9, and stirring for 3min at a high speed by using a high-speed emulsification dispersion machine;
(3) Homogenizing: homogenizing the dispersed emulsion;
(4) Spray drying: the homogenized solution was spray dried to obtain the beta-carotene microcapsules of this comparative example.
Comparative example 4
A preparation method of a beta-carotene microcapsule comprises the following steps:
(1) Mixing pectin, glycine, lemon extract and water according to the mass ratio of pectin: glycine: lemon extract: water =10, 0.1; after the heat preservation is finished, pumping the air pressure in the container to 0.3 standard atmospheric pressure, and then rapidly cooling to-30 ℃ at a cooling speed of 10 ℃/5min for solidification; balancing the air pressure inside and outside the container, taking out the solidified substance, freeze-drying at-30 ℃ to constant weight, and standing in the air to normal temperature to obtain the processed pectin;
(2) Uniformly mixing the treated pectin and the whey protein according to the mass ratio of pectin/whey protein =1:4, and preserving the temperature of the mixture for 10 hours at 70% of humidity and 60 ℃ to obtain a wall material A;
(3) Dissolving wall material A in PBS (phosphate buffer solution) with pH =5 to obtain water phase B; dissolving beta-carotene in soybean oil to obtain an oil phase C; wherein the mass volume fraction of the wall material A in the water phase B is 1 percent, and the oil phase C isβ-the mass fraction of carotene is 0.1%;
(4) Dispersing: uniformly mixing the oil phase and the water phase according to the mass ratio of the oil phase to the water phase =1:9, and stirring for 3min at a high speed by using a high-speed emulsification dispersion machine;
(5) Homogenizing: homogenizing the dispersed emulsion;
(6) Spray drying: and (3) carrying out spray drying on the homogenized solution to obtain the beta-carotene microcapsule.
The preparation method of the lemon extract in the comparative example comprises the following steps: cutting fresh lemon pulp, placing in ethanol after cutting, wherein the solid-liquid mass ratio of the lemon pieces/ethanol =1:5; and (3) carrying out constant temperature extraction in a water bath to 60 +/-5 ℃ for 3h, cooling to normal temperature after extraction is finished, filtering, and concentrating the liquid phase under reduced pressure until no alcohol smell exists to obtain the lemon extract of the comparative example.
Example 5
Beta-carotene stability evaluations were performed using a uv spectrophotometer on the beta-carotene microcapsules prepared in example 1~4 and comparative example 1~4. The evaluation method comprises the following steps: after leaving the β -carotene microcapsules for 7 days, they were dissolved in 0.01 mol/L PBS solution (pH 5) together with the untreated sample (freshly prepared β -carotene), and the sample was extracted with a mixture of 2 mL ethanol and 3 mL n-hexane (1 mL). After shaking the mixture thoroughly, the hexane phase was removed. The extraction was repeated twice and the hexane phases were combined. After appropriate dilution with n-hexane, the absorbance was measured at 450 nm using an ultraviolet-visible spectrophotometer. The concentration of beta-carotene was obtained by referring to a standard curve of beta-carotene prepared under the same conditions. The stability of the β -carotene microcapsules was expressed as: c (t)/C0, wherein C (t) and C0 refer to the beta-carotene content after 7 days and of the freshly prepared microcapsules, respectively. The results are shown in FIG. 1, using β -carotene that was not microencapsulated as a control.
As can be seen from FIG. 1, the wall material obtained by the method of the present invention has higher stability after subsequent dispersion, homogenization and spraying. Comparing comparative example 2 and comparative example 3, it can be seen that the whey protein treatment of the wall material has a synergistic effect, so that the embedding effect of the wall material subjected to whey protein treatment on beta-carotene is better and the prepared beta-carotene has higher stability compared with the untreated wall material.
The technical solutions provided by the present invention are described in detail above, and for those skilled in the art, the ideas according to the embodiments of the present invention may be changed in the specific implementation manners and the application ranges, and in summary, the content of the present description should not be construed as limiting the present invention.

Claims (6)

1. A preparation method of high-stability beta-carotene microcapsules is characterized by comprising the following steps:
(1) Mixing pectin, glycine, orange peel-lemon extract and water in a container, sealing the container, heating the mixture to 55 +/-5 ℃, introducing nitrogen into the Wen Houxiang container to ensure that the internal pressure of the container is more than or equal to 3 standard atmospheric pressures, and then preserving heat for 3-6 h; after the heat preservation is finished, pumping the air pressure in the container to be less than or equal to 0.3 standard atmospheric pressure, and then rapidly cooling to below-30 ℃ for solidification; balancing the air pressure inside and outside the container, taking out the coagulum, freeze-drying at the temperature of-30 ℃ or below to constant weight, and standing in the air to normal temperature to obtain the treated pectin;
(2) Uniformly mixing the treated pectin and the whey protein, and preserving the temperature of the mixture for 10-15 h at the relative humidity of 60-80% and the temperature of 40-70 ℃ to obtain a wall material A;
(3) Dissolving a wall material A in a PBS (phosphate buffer solution) with pH = 4.5-5.5 to obtain a water phase B; dissolving beta-carotene in soybean oil to obtain an oil phase C;
(4) Dispersing: mixing the oil phase and the water phase evenly, and stirring for 1-4 min at a high speed by a high-speed emulsification dispersion machine;
(5) Homogenizing: homogenizing the dispersed emulsion;
(6) Spray drying: spray drying the homogenized solution to obtain the beta-carotene microcapsule;
the preparation method of the orange peel-lemon extract comprises the following steps: mixing and chopping dry orange peels and fresh lemon pulps, putting the mixture into ethanol, carrying out water bath at constant temperature of 60 +/-5 ℃, extracting at constant temperature for 2-4 h, cooling in air to normal temperature after extraction, filtering, and concentrating a liquid phase under reduced pressure until no alcohol smell exists to obtain the orange peel-lemon extract.
2. The preparation method of the high-stability beta-carotene microcapsule according to claim 1, characterized in that the mixing mass ratio of the dry orange peel to the fresh lemon pulp is dry orange peel/fresh lemon pulp = 1; the solid-liquid mass ratio of the mixture of the dried orange peels and the lemon pulps in the ethanol solution is 1:5-6.
3. The preparation method of the high-stability beta-carotene microcapsule according to claim 2, wherein in the step (1), the mixing mass ratio of the pectin, the glycine, the orange peel-lemon extract and the water is pectin: glycine: orange peel-lemon extract: water = 10; the cooling speed is 8-10 ℃/5min.
4. The preparation method of the high-stability beta-carotene microcapsule according to claim 2, wherein the mixing mass ratio of the processed pectin to the whey protein is 3.5 to 4.5.
5. The method for preparing beta-carotene microcapsule with high stability according to claim 2, wherein the mass volume fraction of the wall material A in the water phase B is 1-2%, and the oil phase C isβ-the mass fraction of carotene is 0.05% -0.15%.
6. The method for preparing a highly stable β -carotene microcapsule according to claim 2, wherein the mixing mass ratio of the oil phase and the water phase is oil phase/water phase = 1.
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