CN112790284A - Method for improving stability of water-soluble microcapsule fat powder - Google Patents
Method for improving stability of water-soluble microcapsule fat powder Download PDFInfo
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Abstract
The invention discloses a method for improving the stability of water-soluble microcapsule fat powder, which comprises the steps of mixing and stirring oil, adding butyric acid monoglyceride and diglyceride, distearate and sucrose ester, dispersing at a high speed, and homogenizing to obtain an oil phase core material; adding soybean protein isolate into the oil phase core material, dispersing at a high speed, adding disodium hydrogen phosphate, and adjusting the pH to 6-7 to obtain a primary emulsion; dissolving maltodextrin, corn syrup, lactose and Arabic gum in water, stirring uniformly at 45-50 ℃, dropwise adding into the primary emulsion while stirring, homogenizing at 45-60 MPa, and discharging; and sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder. According to the invention, the content of each raw material component is optimized, and a specific preparation process is combined, so that the prepared product has high embedding rate and uniform particle size, has a good effect of reducing the pig diarrhea, and is widely applied to the field of pig feed.
Description
Technical Field
The invention belongs to the field of feed additives, and particularly relates to a method for improving the stability of water-soluble microcapsule fat powder.
Background
The microcapsule technology is a technology in which a natural or synthetic polymer compound is used as a wall material, and a material (core material) including a solid, a liquid, or a gas as a target is embedded to form fine particles. The chemical property of the core material is not damaged in the forming process of the microcapsule, but the core material is protected to be isolated from the outside, the original property, flavor and biological activity of the core material are kept to the maximum extent, and the loss of nutrients is also prevented. The microcapsule fat powder is applied to milk powder, instant food, flour products, beverages and the like.
At present, in order to supplement nutrients required by livestock, nutrients such as grease and the like are often added in the processing process of the feed so as to improve the functional characteristics of the feed. However, in the practical application process, the livestock absorption effect is poor due to the fact that nutrients such as grease are insoluble in water, and the grease type substances are particularly unsaturated fats which are easily oxidized, so that the storage life of the feed product is shortened.
However, in the existing microcapsule fat powder product, flocculation is easy to occur when the wall material is wrapped, the defects of low embedding rate and uneven particle size exist, and the bioavailability stability is poor.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Therefore, the object of the present invention is to overcome the disadvantages of the prior art and to provide a method for improving the stability of water-soluble microencapsulated fat powder.
In order to solve the technical problems, the invention provides the following technical scheme: a method for improving the stability of water-soluble microcapsule fat powder comprises,
mixing and stirring oil, heating to 50-75 ℃, adding butyric acid monoglyceride and diglyceride, distearate and sucrose ester, dispersing at a high speed, and homogenizing to obtain an oil phase core material;
adding soybean protein isolate into the oil phase core material, dispersing at a high speed, adding disodium hydrogen phosphate, and adjusting the pH to 6-7 to obtain a primary emulsion;
dissolving maltodextrin, corn syrup, lactose and Arabic gum in water, stirring uniformly at 45-50 ℃, dropwise adding into the primary emulsion while stirring, homogenizing at 45-60 MPa, and discharging;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder;
the raw materials comprise, by weight, 0.5-1% of disodium hydrogen phosphate, 0.8-1% of isolated soy protein, 12-14% of maltodextrin, 10-12% of corn syrup, 8-10% of lactose, 6-8% of acacia gum, 2-3% of monobutyric acid diglyceride, 1-3% of distearic acid glyceride, 1-3% of sucrose ester and 50-60% of oil.
As a preferable embodiment of the method for improving the stability of the water-soluble microencapsulated fat powder of the present invention, wherein: the water-soluble microcapsule fat powder is characterized in that the total mass ratio of water to raw materials is 1: 1.
As a preferable embodiment of the method for improving the stability of the water-soluble microencapsulated fat powder of the present invention, wherein: the content of the disodium hydrogen phosphate is 0.8%, the content of the isolated soy protein is 0.8%, the content of the maltodextrin is 12%, the content of the corn syrup is 10%, the content of the lactose is 8%, the content of the acacia gum is 6%, the content of the monobutyric acid diglyceride is 2.4%, the content of the distearic acid glyceride is 2%, the content of the sucrose ester is 1%, and the content of the oil is 57%.
As a preferable embodiment of the method for improving the stability of the water-soluble microencapsulated fat powder of the present invention, wherein: the formula of the oil is as follows: 56-58% of soybean oil, 4-6% of olive oil, 14-15% of coconut oil, 1-2% of milk fat, 10-12% of corn oil and 10-12% of peanut oil by weight of the total mass of the oil.
As a preferable embodiment of the method for improving the stability of the water-soluble microencapsulated fat powder of the present invention, wherein: the formula of the oil is as follows: 56 percent of soybean oil, 4 percent of olive oil, 15 percent of coconut oil, 1 percent of cow milk fat, 12 percent of corn oil and 12 percent of peanut oil by taking the total mass of the oil as hundred percent.
As a preferable embodiment of the method for improving the stability of the water-soluble microencapsulated fat powder of the present invention, wherein: and dispersing at a high speed, and homogenizing to obtain the oil phase core material, wherein the dispersing speed is 2000 r/min-3500 r/min, the dispersing time is 6-8 min, the homogenizing pressure is 20-25 MPa, and the homogenizing time is 6-8 min.
As a preferable embodiment of the method for improving the stability of the water-soluble microencapsulated fat powder of the present invention, wherein: and slowly dripping the mixture into the primary emulsion while stirring, wherein the stirring speed is 2000 r/min-3500 r/min, and the dripping speed is 50 mL-100 mL/min.
As a preferable embodiment of the method for improving the stability of the water-soluble microencapsulated fat powder of the present invention, wherein: the emulsion is sterilized, concentrated and spray-dried, wherein the sterilization temperature is 90-92 ℃, the concentration is carried out until the solid content is 56-60%, the spray-drying is carried out, the nozzle pressure is 0.15-0.2 MPa, the drying air inlet temperature is 170-180 ℃, and the air outlet temperature is 80-85 ℃.
The invention has the beneficial effects that:
the invention provides a method for improving the stability of water-soluble microcapsule fat powder, which realizes high embedding rate and uniform particle size of the prepared product by optimizing the content of each raw material component and combining a specific preparation process, has good effect of reducing pig diarrhea, improves the bioavailability stability of the product, and is widely applied in the field of pig feed.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The invention discloses a method for measuring stability of microencapsulated emulsion, which comprises the following steps:
the stability of the emulsion is an important index for judging whether the emulsifier plays an emulsifying role in grease, and the unstable emulsion can generate a layering phenomenon and influence the subsequent spray drying process. Measuring 10mL of emulsion, putting the emulsion into a 70 ℃ water bath kettle for 8h, and observing whether the emulsion is layered or not.
The stability determination formula is as follows:
emulsion stability ═ (emulsion volume-free water layer volume)/emulsion volume × 100%
The invention discloses a method for calculating surface oil of a microcapsule product, which comprises the following steps: weighing 3g +/-0.01 g of microcapsule fat powder sample, putting the microcapsule fat powder sample into a 50mL beaker, adding 45mL of petroleum ether, stirring for about one minute, standing, filtering supernatant liquid of an upper layer into a clean beaker, washing obtained solid with 10mL of petroleum ether, combining washed organic phases, putting the combined organic phases into a water bath kettle in a fume hood to evaporate a solvent, putting the beaker into a 105 ℃ oven after the solvent is evaporated, and heating to constant weight:
surface oil (%). surface oil x 100%/total oil
The formula for calculating the embedding rate is as follows:
entrapment rate (%) (total oil-surface oil) × 100%/total oil
Example 1
This example provides a method for improving the stability of water-soluble microencapsulated fat powder:
(1) materials: the oil comprises disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, Arabic gum, monobasic and dibasic butyrate, glyceryl distearate, sucrose ester and oil, wherein the total mass of the raw materials is calculated in hundred percent, the disodium hydrogen phosphate content is 0.8%, the isolated soy protein content is 0.8%, the maltodextrin content is 12%, the corn syrup content is 10%, the lactose content is 8%, the Arabic gum content is 6%, the monobutyric diglyceride content is 2.4%, the glyceryl distearate content is 2%, the sucrose ester content is 1%, the oil content is 57%, and the formula of the oil is as follows: 56 percent of soybean oil, 4 percent of olive oil, 15 percent of coconut oil, 1 percent of cow milk fat, 12 percent of corn oil and 12 percent of peanut oil by taking the total mass of the oil as hundred percent.
(2) Water: the ratio of the addition amount of the raw materials to the total mass of the raw materials in the step (1) is 1: 1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, adding butyric acid monoglyceride and diglyceride, distearate and sucrose ester, dispersing for 6min at the speed of 2500r/min, and homogenizing for 6min at 20MPa to obtain an oil phase core material;
adding soybean protein isolate into the oil phase core material, dispersing for 8min at 2000r/min, simultaneously adding disodium hydrogen phosphate, and adjusting pH to 6.5 to obtain primary emulsion;
dissolving maltodextrin, corn syrup, lactose and acacia in water, stirring at 45 deg.C, adding into the primary emulsion at a speed of 80mL/min at a stirring speed of 2500r/min, homogenizing at 50MPa, and discharging;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
Example 2
This example provides a method for improving the stability of water-soluble microencapsulated fat powder:
(1) materials: the oil comprises disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, Arabic gum, monobasic and dibasic butyrate, glyceryl distearate, sucrose ester and oil, wherein the total mass of the raw materials is calculated in hundred percent, the disodium hydrogen phosphate content is 0.8%, the isolated soy protein content is 0.8%, the maltodextrin content is 12%, the corn syrup content is 10%, the lactose content is 8%, the Arabic gum content is 6%, the monobutyric diglyceride content is 2.4%, the glyceryl distearate content is 2%, the sucrose ester content is 1%, the oil content is 57%, and the formula of the oil is as follows: 56 percent of soybean oil, 4 percent of olive oil, 15 percent of coconut oil, 1 percent of cow milk fat, 12 percent of corn oil and 12 percent of peanut oil by taking the total mass of the oil as hundred percent.
(2) Water: the ratio of the addition amount of the raw materials to the total mass of the raw materials in the step (1) is 1: 1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, adding butyric acid monoglyceride and diglyceride, distearate and sucrose ester, dispersing for 6min at the speed of 2500r/min, and homogenizing for 6min at 20MPa to obtain an oil phase core material;
adding maltodextrin, corn syrup, lactose, Arabic gum and soybean protein isolate into water, stirring uniformly at 45 ℃, simultaneously adding disodium hydrogen phosphate, adjusting pH to 6.5, adding 80mL/min dropwise into an oil phase core material at a stirring speed of 2500r/min, homogenizing under 50MPa, and discharging;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
Example 3
This example provides a method for improving the stability of water-soluble microencapsulated fat powder:
(1) materials: the oil comprises disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, Arabic gum, monobasic and dibasic butyrate, glyceryl distearate, sucrose ester and oil, wherein the total mass of the raw materials is calculated in hundred percent, the disodium hydrogen phosphate content is 0.8%, the isolated soy protein content is 0.8%, the maltodextrin content is 12%, the corn syrup content is 10%, the lactose content is 8%, the Arabic gum content is 6%, the monobutyric diglyceride content is 2.4%, the glyceryl distearate content is 2%, the sucrose ester content is 1%, the oil content is 57%, and the formula of the oil is as follows: 56 percent of soybean oil, 4 percent of olive oil, 15 percent of coconut oil, 1 percent of cow milk fat, 12 percent of corn oil and 12 percent of peanut oil by taking the total mass of the oil as hundred percent.
(2) Water: the ratio of the addition amount of the raw materials to the total mass of the raw materials in the step (1) is 1: 1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, adding butyric acid monoglyceride and diglyceride, distearate and sucrose ester, dispersing for 6min at the speed of 2500r/min, and homogenizing for 6min at 20MPa to obtain an oil phase core material;
adding maltodextrin, corn syrup, lactose, acacia and soybean protein isolate into water, stirring uniformly at 45 ℃, simultaneously adding disodium hydrogen phosphate, adjusting pH to 6.5, directly adding into the oil phase core material at one time, homogenizing at 50MPa, and discharging;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
TABLE 1
| Example 1 | Example 2 | Example 3 | |
| Embedding Rate (%) | 98.74 | 92.52 | 90.32 |
It can be seen that the different addition modes of the soy protein isolate have a great influence on the embedding rate of the finally prepared product, and the different addition modes of the soy protein isolate have different effects on the soy protein isolate, so that the emulsification characteristic of the soy protein isolate is influenced, and the final embedding effect is influenced differently.
Example 4
The ratio of butyric acid mono-and diglycerides, distearic acid glycerin ester, and sucrose ester was varied from example 1, and the emulsion stability of the oil phase core material was measured, and the conditions and results are shown in Table 2.
TABLE 2
It can be seen that the proportion of the butyric acid mono-diglyceride, the distearate and the sucrose ester has a great influence on the emulsion stability of the system, and the preferred content of the butyric acid mono-diglyceride, the distearate and the sucrose ester is 2.4%, 2% and 1%, so that the emulsion stability is optimal.
Example 5
In the preparation of a primary emulsion based on example 1, soy protein isolate was added to the oil phase core material and uniformly dispersed, while disodium hydrogen phosphate was added to adjust the pH to 6.5, to obtain a primary emulsion, and the dispersion conditions and results are shown in table 3.
TABLE 3
| Test 9 | Test 10 | Test 11 | |
| Dispersion rotation speed (r/min) | 1500 | 2500 | 3000 |
| Dispersion time (min) | 8 | 8 | 8 |
| Emulsion stability (%) | 90.6 | 95.4 | 93.8 |
It can be seen that the emulsion stability increased with increasing dispersion speed, but the emulsion stability decreased slightly with dispersion speed over 2000 r/min.
Example 6
This example provides a water-soluble microencapsulated fat powder:
(1) materials: the corn syrup comprises disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, Arabic gum, mono-diglycerol butyrate, glyceryl distearate, sucrose ester and oil, wherein the total mass of the raw materials is calculated in hundred percent, the disodium hydrogen phosphate content is 0.8%, the isolated soy protein content is 0.8%, the maltodextrin content is 12%, the corn syrup content is 10%, the lactose content is 8%, the Arabic gum content is 6%, the mono-diglycerol butyrate content is 2.4%, the glyceryl distearate content is 2%, the sucrose ester content is 1%, the oil content is 57%, and the oil is soybean oil.
(2) Water: the ratio of the addition amount of the raw materials to the total mass of the raw materials in the step (1) is 1: 1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, adding butyric acid monoglyceride and diglyceride, distearate and sucrose ester, dispersing for 6min at the speed of 2500r/min, and homogenizing for 6min at 20MPa to obtain an oil phase core material;
adding soybean protein isolate into the oil phase core material, dispersing for 8min at 2000r/min, simultaneously adding disodium hydrogen phosphate, and adjusting pH to 6.5 to obtain primary emulsion;
dissolving maltodextrin, corn syrup, lactose and acacia in water, stirring at 45 deg.C, adding into the primary emulsion at a speed of 80mL/min at a stirring speed of 2500r/min, homogenizing at 50MPa, and discharging;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
Example 7
This example provides a water-soluble microencapsulated fat powder:
(1) materials: the corn syrup comprises disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, Arabic gum, mono-diglycerol butyrate, glyceryl distearate, sucrose ester and oil, wherein the total mass of the raw materials is calculated in percentage by weight, the content of the disodium hydrogen phosphate is 0.8%, the content of the isolated soy protein is 0.8%, the content of the maltodextrin is 12%, the content of the corn syrup is 10%, the content of the lactose is 8%, the content of the Arabic gum is 6%, the content of the mono-diglycerol butyrate is 1.4%, the content of the glyceryl distearate is 2%, the content of the sucrose ester is 2%, the content of the oil is 57%, and the formula of the oil is as follows: 56 percent of soybean oil, 4 percent of olive oil, 15 percent of coconut oil, 1 percent of cow milk fat, 12 percent of corn oil and 12 percent of peanut oil by taking the total mass of the oil as hundred percent.
(2) Water: the ratio of the addition amount of the raw materials to the total mass of the raw materials in the step (1) is 1: 1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, adding butyric acid monoglyceride and diglyceride, distearate and sucrose ester, dispersing for 6min at the speed of 2500r/min, and homogenizing for 6min at 20MPa to obtain an oil phase core material;
adding soybean protein isolate into the oil phase core material, dispersing for 8min at 2000r/min, simultaneously adding disodium hydrogen phosphate, and adjusting pH to 6.5 to obtain primary emulsion;
dissolving maltodextrin, corn syrup, lactose and acacia in water, stirring at 45 deg.C, adding into the primary emulsion at a speed of 80mL/min at a stirring speed of 2500r/min, homogenizing at 50MPa, and discharging;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
Example 8
This example provides a water-soluble microencapsulated fat powder:
(1) materials: the oil comprises disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, acacia gum, mono-diglycerol butyrate, glyceryl distearate, sucrose ester and oil, wherein the total mass of the raw materials is calculated in hundred percent, the content of the disodium hydrogen phosphate is 0.8%, the content of the isolated soy protein is 0.8%, the content of the maltodextrin is 12%, the content of the corn syrup is 10%, the content of the lactose is 8%, the content of the acacia gum is 6%, the content of the mono-diglycerol butyrate is 4%, the content of the glyceryl distearate is 1%, the content of the sucrose ester is 0.4%, the content of the oil is 57%, and the formula of the oil is as follows: 56 percent of soybean oil, 4 percent of olive oil, 15 percent of coconut oil, 1 percent of cow milk fat, 12 percent of corn oil and 12 percent of peanut oil by taking the total mass of the oil as hundred percent.
(2) Water: the ratio of the addition amount of the raw materials to the total mass of the raw materials in the step (1) is 1: 1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, adding butyric acid monoglyceride and diglyceride, distearate and sucrose ester, dispersing for 6min at the speed of 2500r/min, and homogenizing for 6min at 20MPa to obtain an oil phase core material;
adding soybean protein isolate into the oil phase core material, dispersing for 8min at 2000r/min, simultaneously adding disodium hydrogen phosphate, and adjusting pH to 6.5 to obtain primary emulsion;
dissolving maltodextrin, corn syrup, lactose and acacia in water, stirring at 45 deg.C, adding into the primary emulsion at a speed of 80mL/min at a stirring speed of 2500r/min, homogenizing at 50MPa, and discharging;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
Example 9
Under the conditions of example 1, the oil formulation was: 60% soybean oil, 15% coconut oil, 1% bovine milk fat, 12% corn oil and 12% peanut oil, and the other processes were the same as in example 1 to obtain water-soluble microencapsulated fat powder.
Example 10
Under the conditions of example 1, the oil formulation was: 56% soybean oil, 4% olive oil, 15% coconut oil, 13% corn oil and 12% peanut oil, and the other processes were the same as in example 6 to obtain water-soluble microencapsulated fat powder.
Example 11
Under the conditions of example 1, the oil formulation was: 75% soybean oil, 1% bovine milk fat, 12% corn oil and 12% peanut oil, and the other processes were the same as in example 6 to obtain water-soluble microencapsulated fat powder.
Example 12
Under the conditions of example 6, the oil formulation was: 56% soybean oil, 4% olive oil, 15% coconut oil, 1% cow milk fat, 24% peanut oil, and the other processes were the same as in example 6 to obtain water-soluble microencapsulated fat powder.
Test animals of the invention
270 healthy weaned piglets with the average initial weight of 9.00Kg +/-0.16 and 28-day-old duroc x Dabai x Changbai ternary hybridization are selected and randomly divided into 9 groups, each group has 3 repetitions, each repetition has 10 piglets, and each half of the male and female piglets is selected.
The test was divided into 7 treatment groups and 1 control group, wherein the oil in the basal diet was soybean oil, the test group equally replaced the soybean oil in the basal diet with water-soluble microcapsule fat powder (microcapsule fat powder prepared in example 1 and examples 6 to 12), the basal diet was prepared according to the formula of porket feed, and the formula and nutritional ingredients of the diet are shown in table 4.
TABLE 4
Feeding management: the test pigs are fed for 4 times every day, the nipple type drinking fountain drinks water freely, and the rest are fed and managed according to the routine feeding, insect expelling and immunization procedures, and the test lasts for 2 months. The number and duration of the diarrhea piglets were recorded daily during the trial period and the diarrhea piglets were treated according to the conventional method.
The diarrhea rate is (number of diarrhea piglets/total number of test pigs) × 100%
The diarrhea and mortality rates of the piglets for each treatment are shown in table 5.
TABLE 5
The microcapsule fat powder prepared by the invention contains the distearin which is combined with a specific oil formula to realize the effect of obviously reducing the diarrhea rate of livestock, and probably because the distearin can regulate the balance of gastrointestinal microbial flora, promote the proliferation and maturation of gastrointestinal cells, enhance the special functions of immunity and the like in the digestive, decomposing and absorbing process of the livestock, and realize the effect of enhancing the diarrhea rate. Meanwhile, compared with the conventional microcapsule fat powder in which only soybean oil is added into the core material, the invention discovers that better diarrhea rate effect can be realized by compounding the soybean oil, the olive oil, the coconut oil, the bovine milk fat, the corn oil and the peanut oil, and the daily ration fatty acid has reasonable structure, is beneficial to the digestion, absorption and utilization rate of fat of lactating female animals due to the compounding of various oils, and reduces the probability of diarrhea caused by the damage of intestinal villus form and the like of the lactating female animals due to the poor absorption efficiency caused by less bile secretion and lower pancreatic lipase activity in the primary period of the lactating female animals. The inventor further researches and discovers that the higher the content of the glyceryl distearate in the microencapsulated fat powder is, the more beneficial the higher the content is to reduce the diarrhea rate, and the adverse effect is probably caused by the fact that the intestinal environment of lactating female animals is complex and fragile, and the content of the glyceryl distearate is too high to be lower than the intestinal environment.
The invention provides a method for improving the stability of water-soluble microcapsule fat powder, which realizes high embedding rate and uniform particle size of the prepared product by optimizing the content of each raw material component and combining a specific preparation process, has good effect of reducing pig diarrhea, improves the bioavailability stability of the product, and is widely applied in the field of pig feed.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (8)
1. A method for improving the stability of water-soluble microcapsule fat powder is characterized in that: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
mixing and stirring oil, heating to 50-75 ℃, adding butyric acid monoglyceride and diglyceride, distearate and sucrose ester, dispersing at a high speed, and homogenizing to obtain an oil phase core material;
adding soybean protein isolate into the oil phase core material, dispersing at a high speed, adding disodium hydrogen phosphate, and adjusting the pH to 6-7 to obtain a primary emulsion;
dissolving maltodextrin, corn syrup, lactose and Arabic gum in water, stirring uniformly at 45-50 ℃, dropwise adding into the primary emulsion while stirring, homogenizing at 45-60 MPa, and discharging;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder;
the raw materials comprise, by weight, 0.5-1% of disodium hydrogen phosphate, 0.8-1% of isolated soy protein, 12-14% of maltodextrin, 10-12% of corn syrup, 8-10% of lactose, 6-8% of acacia gum, 2-3% of monobutyric acid diglyceride, 1-3% of distearic acid glyceride, 1-3% of sucrose ester and 50-60% of oil.
2. The method for improving the stability of a water-soluble microencapsulated fat powder of claim 1 wherein: the water-soluble microcapsule fat powder is characterized in that the total mass ratio of water to raw materials is 1: 1.
3. A method for improving the stability of water-soluble microencapsulated fat powder as defined in claim 1 or 2 wherein: the content of the disodium hydrogen phosphate is 0.8%, the content of the isolated soy protein is 0.8%, the content of the maltodextrin is 12%, the content of the corn syrup is 10%, the content of the lactose is 8%, the content of the acacia gum is 6%, the content of the monobutyric acid diglyceride is 2.4%, the content of the distearic acid glyceride is 2%, the content of the sucrose ester is 1%, and the content of the oil is 57%.
4. A method for improving the stability of water-soluble microencapsulated fat powder as defined in claim 1 or 2 wherein: the formula of the oil is as follows: 56-58% of soybean oil, 4-6% of olive oil, 14-15% of coconut oil, 1-2% of milk fat, 10-12% of corn oil and 10-12% of peanut oil by weight of the total mass of the oil.
5. A method for improving the stability of water-soluble microencapsulated fat powder as defined in claim 1 or 2 wherein: the formula of the oil is as follows: 56 percent of soybean oil, 4 percent of olive oil, 15 percent of coconut oil, 1 percent of cow milk fat, 12 percent of corn oil and 12 percent of peanut oil by taking the total mass of the oil as hundred percent.
6. The method for improving the stability of a water-soluble microencapsulated fat powder of claim 1 wherein: and dispersing at a high speed, and homogenizing to obtain the oil phase core material, wherein the dispersing speed is 2000 r/min-3500 r/min, the dispersing time is 6-8 min, the homogenizing pressure is 20-25 MPa, and the homogenizing time is 6-8 min.
7. The method for improving the stability of a water-soluble microencapsulated fat powder of claim 1 wherein: and slowly dripping the mixture into the primary emulsion while stirring, wherein the stirring speed is 2000 r/min-3500 r/min, and the dripping speed is 50 mL-100 mL/min.
8. The method for improving the stability of a water-soluble microencapsulated fat powder of claim 1 wherein: the emulsion is sterilized, concentrated and spray-dried, wherein the sterilization temperature is 90-92 ℃, the concentration is carried out until the solid content is 56-60%, the spray-drying is carried out, the nozzle pressure is 0.15-0.2 MPa, the drying air inlet temperature is 170-180 ℃, and the air outlet temperature is 80-85 ℃.
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