CN112913934A - 一种粉末中长碳链甘三酯稻米油的制备方法 - Google Patents
一种粉末中长碳链甘三酯稻米油的制备方法 Download PDFInfo
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- CN112913934A CN112913934A CN202110311395.7A CN202110311395A CN112913934A CN 112913934 A CN112913934 A CN 112913934A CN 202110311395 A CN202110311395 A CN 202110311395A CN 112913934 A CN112913934 A CN 112913934A
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- rice oil
- carbon chain
- chain triglyceride
- long carbon
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Links
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Classifications
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- 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
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- 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
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- 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
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- A23D9/013—Other fatty acid esters, e.g. phosphatides
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- 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
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
- C12P7/6436—Fatty acid esters
- C12P7/6445—Glycerides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种粉末中长碳链甘三酯稻米油的制备方法,属于食品加工技术领域,其制备方法是采用辛葵酸甘油脂与稻米油酯酯交换,制成中长碳链甘三酯稻米油;再与大豆磷脂配合调质,在搅拌条件下逐渐加入到蛋白粉、糊精及乳化剂等溶液中,经乳化均质形成水包油(O/W)体系,采用喷雾干燥制得粉末中长碳链甘三酯稻米油。本发明所制得的粉末中长碳链甘三酯稻米油不但水溶和储藏稳定性优良,富含易消化吸收的脂肪、蛋白及磷脂等功能性营养成分,具有较高的能量及功能营养性,利于人体的消化吸收及代谢,可作为营养均衡、可冲饮的功能性保健油脂食品、肥胖和康复病人药膳食品、食品料包调味油等应用。
Description
技术领域
本发明涉及一种粉末中长碳链甘三酯稻米油的制备方法,属于功能性食品加工技术领域。
背景技术
随着食品行业的发展,以及人体营养健康和保健意识的增强,要求食品中含有某些特殊功能性营养成分,以及良好风味性、应用方便,储藏稳定、并对人体的消化吸收代谢等生理功能调节产生重要作用,实现“药膳同源”的功能性营养食品,倍受人们的青睐。
目前,为改变油脂的特性,采用酯交换反应使其脂肪酸和甘油酯组成、结构、性质改变,具有特殊功能和营养价值。中长碳链甘油三酯( MLCT)是天然油脂改性制备的产品,是一类新型的结构酯,由中碳链脂肪酸(MCFA)和长碳链脂肪酸(LCFA)结合于同一甘油分子上而生成的甘油三酯。MLCT除快速提供机体代谢所需的能量外,还为机体提供生物膜和生物活性物质代谢所需的中碳链脂肪酸、多不饱和脂肪酸类,防止机体必需脂肪酸的缺乏。在控制体重、体脂肪和改善载脂蛋白代谢等方面起重要作用,在食品及医药行业有重要的应用价值。
近年来,MLCT 作为静脉注射液的主成分已成功的应用于医药脂肪乳剂中,肠外营养研究表明,MLCT的脂肪乳剂可安全有效地为手术后病人提供能量,故以MLCT为基料油的结构脂肪乳剂具备成为未来静脉肠外营养主力军的潜力。将取代20世纪60年代初就应用于临床大豆油为基料油的脂肪乳剂,大豆油存在过多的多不饱和脂肪酸,以及其它热源成分易对机体免疫功能造成损伤,甚至可能导致脂质过氧化等方面的危害。
目前,国内市售MLCT的脂肪乳剂,其主要功能成分由国外进口,有关生产工艺等核心技术尚属保密。国内相关研究开发主要采用酯交换改性方法。马全国等以辛葵酸与豆油在离子液体催化剂催化酸解,徐文迪等以棕榈油与椰子油,宋志华等以中碳链甘三酯和大豆油为原料,均在脂肪酶TLIM催化作用下反应,再采用分子蒸馏蒸去未反应的酸与酯,制得液体中长链甘三酯。由于制品中热源成分、中长碳链甘三酯组成成分结构含量、相关理化质量等指标严格限制,国内制品尚未推广应用。
此外,由于油脂不溶于水,有水很容易水解或受空气氧的作用氧化酸败,与部分食品混合均匀难。国内科技工作者以高熔点(52℃-58℃)棕榈油为原料采用喷雾干燥方法研发出了粉末油脂产品,仅用于调味料市场。
发明内容
本发明的目的是制备“药膳同源”的油脂食品,实现油脂“药膳同源”功能营养性,提供一种粉末中长碳链甘三酯稻米油及其制备方法,以解决中长链甘三酯作为静脉注射液补充病人脂肪能量应用,要求中长链甘三酯中不含热源成分、甘三酯组成结构含量、相关理化质量标准和价格高,注射应用不便,以及液体油脂不适宜直接服用等问题。研发“药膳同源”的粉末中长碳链甘三酯稻米油的油脂食品,不但含丰富的中长碳链甘三酯稻米油、蛋白质、维生素E类、谷维素等功能性营养成分,而且产品中脂肪、蛋白(必需氨基酸类)及碳水化合物等营养均衡,冲饮方便,良好的储藏稳定性,经口服达体内,不受油脂中热源成分的影响,能快速水解吸收补充人体所需的三大营养素及其它功能性营养成分。相关动物及人体临床研究表明,中长碳链甘三酯(MLCT)比长碳链甘三酯(LCT)和MCT/LCT 的脂肪乳剂具有很多优势,主要包括有:提高免疫功能、降低癌症风险、抑制血栓形成、降低固醇含量、提高氮平衡、对网状内皮系统无损害等。
本发明的发明机理在于:其方法采用酯酯交换技术,以辛葵酸甘油脂与精制稻米油为原料,在酶或化学催化剂的作用下,制取营养价值、功能性特殊的中长碳链甘三酯稻米油。中长碳链甘三酯稻米油与大豆磷脂经乳化调质制成芯材,然后将调制的芯材,加入麦芽糊精、蛋白粉等壁材和酪蛋白乳化剂辅料制成的混合水溶液体系中,经均质乳化制成水包油型(O/W)体系,采用喷雾干燥技术在喷雾干燥条件为进风温度为210℃,出风温度在95℃,加工成粉末中长碳链甘三酯稻米油制品。粉末中长碳链甘三酯稻米油产品,具有较高的能量和富含多种营养均衡的活性功能性成分,有利于人体的消化吸收及代谢。陆继源等酶法酯交换合成中长碳链结构酯指出,含有中碳链酸(MCFA)的结构脂进入体内后与普通甘三酯的代谢途径并不相同。结构脂被胰脂肪酶水解成甘油和FFA后,生成的游离MCFA会与甘油一起迅速穿过小肠绒毛细胞,无需形成乳糜微粒,直接进入门静脉运经循环系统输至肝脏,在肝脏内也不需依赖肉毒碱载体直接进入线粒体被氧化代谢。毕艳兰著油脂化学指出,中碳链脂肪酸通过门静脉运输比长碳链脂肪酸先到肝脏,中碳链脂肪酸从肠内水解进入血液只需0.5h,2.5h可达最高峰;而长碳链脂肪酸一般需要5h。本发明研发的粉末中长碳链甘三酯稻米油可作为冲饮的功能性药膳食品,营养均衡快速补充人体能量的油脂制品,以及特殊食品料包的调味油应用。
产品所用辛葵酸甘油酯是由8~10个碳原子的脂肪酸组成的甘油三酯,简称MCT,是FDA确认为GRAS物质,在肠道内极易水解,吸收,吸收速度比一般油脂快4倍,并在肝脏和身体内不积累,体内吸收代谢速度快,具有调节脂肪代谢紊乱,降低胆固醇,预防和治疗高血脂和脂肪肝的药物。稻米油是禾谷类植物油,脂肪吸收率达95%以上,并富含维生素E、谷维素、甾醇酯等功能性营养成分。美国贝雷油脂化学与工艺学第六版,稻米油中谷维素能使总胆固醇、低密度脂蛋白胆固醇减少,高密度脂蛋白上升,甘油三酯含量显著降低,油中生育酚同样能减少血清胆固醇。稻米油的脂肪酸组成符合美国心脏病学会(AHA)推荐标准,是世界卫生组织(WHO)推荐的三大健康油之一,营养学家公认的“油中黄金”。另外,产品中磷脂是人体细胞(细胞膜、核膜、质体膜)的基本成分,对神经、生殖、激素等功能有重要关系。特别是中老年预防和治疗现代病,老年痴呆,广大妇女美容和减肥,少年儿童和青少年学生健脑益智,均需食用大豆磷脂。美国称磷脂是近30年开发的最重要营养补助制品,倍受人们的青睐。
本发明的目的是通过以下技术方案来实现的:
一种粉末中长碳链甘三酯稻米油的制备方法,是采用辛葵酸甘油脂与稻米油酯酯交换,制成中长碳链甘三酯稻米油;再与大豆磷脂配合调质,在搅拌下逐渐加入到蛋白粉、糊精及乳化剂等溶液中,经乳化均质形成水包油(O/W)体系,采用喷雾干燥制得目标产品--粉末中长碳链甘三酯稻米油。
具体包括以下步骤:
(1)化学或酶催化酯交换反应:
化学催化酯酯交换:将辛葵酸甘油脂与稻米油在化学催化剂作用下进行酯酯交换反应,反应温度25℃~120℃,反应时间20min~120min,酯交换后经水洗、真空薄膜干燥脱水制得中长碳链甘三酯稻米油;
酶催化酯酯交换:将辛葵酸甘油脂与稻米油在酶催化剂的催化作用下进行酯酯交换反应,反应温度20℃~100℃,反应时间20min~400min,酯交换后经离心分离、真空薄膜干燥制得中长碳链甘油酯的稻米油;
(2)将步骤(1)得到的中长碳链甘三酯稻米油和大豆磷脂按照10:0.1~5(W/W),在20℃~120℃下搅拌混合成均匀的芯材混合物。
(3)将蛋白粉、糊精和乳化剂在温度为20℃~110℃加热溶解后,在搅拌条件下逐渐加入芯材混合物,在压力0.5~60Mpa下均质乳化得到水包油(O/W)的乳化液,所述的蛋白粉用量为总反应体系质量的1.0~50.0%,糊精的用量为总反应体系质量的1.0~60.0 %,乳化剂的用量为总反应体系质量的0.1~10.0%;
(4)将步骤(3)所得的乳化液进行喷雾干燥,喷雾干燥的进风口温度为170℃~230℃,出风口温度在75℃~120℃,得到粉末中长碳链甘三酯稻米油。
在本发明中:
所述的稻米油也可以换为其植物油如茶油、红花油、亚麻油等。
所述的辛葵酸甘油酯也可以是其它中碳链脂肪酸甘油酯类,如辛酸甘油酯、葵酸甘油酯、月桂酸甘油酯等。
所述的化学催化剂是甲醇钠,乙醇钠、氢氧化钠/甘油等,其用量为总反应体系质量的0.1~5.0%。
所述的酶催化剂是435 (NOVOZYM)、LipozymeRMIM(NOVOZYM)、LipozymeTLIM(NOVOZYM)等脂肪酶中的任意一种,其用量为反应体系质量的0.1~25%。
所述的大豆磷脂为大豆卵磷脂(PC35~PC80)、粉末大豆磷脂、浓缩大豆磷脂、羟基化磷脂中的一种或几种任意复配。
所述的蛋白粉为鸡蛋蛋白粉、蛋黄粉、脱脂奶粉、大豆分离蛋白粉、大豆浓缩蛋白粉中的一种或几种任意复配。
所述糊精为β-环状糊精、麦芽糊精及变性淀粉中的一种或二种以上的复配物;所述乳化剂为酪蛋白钠、蔗糖酯、单甘酯中的一种或几种任意复配。
所述的辛葵酸甘油脂与稻米油的质量比为:1∶0.5~10(W/W)。
本发明相对于现有技术的有益效果是:
该方法制备的粉末中长碳链甘三酯稻米油,不但水溶和储藏稳定性优良,具有较高的能量和富含多种营养均衡的活性功能性成分,利于人体的消化吸收及代谢,与动植物油脂在人体的消化吸收5小时相比,中长碳链甘三酯稻米油吸收仅0.5小时,能快速补充人体能量及多种功能性营养素。产品是口服制品在人体内肠道水解消化吸收,其热源成分、中长碳链甘三酯组成结构含量均无严格限量,生产成本也低,可作为营养均衡、可冲饮的功能性保健营养油脂食品、老年、肥胖和康复病人药膳食品及食品料包调味油应用。
具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。
实施例1
在45.0kg辛葵酸甘油酯和60kg的稻米油中,加入7.5kg的435 (NOVOZYM)酶催化剂,在温度68℃,时间390min,搅拌速度为450 r/min条件下进行酯酯交换反应,反应后经离心分离去除酶催化剂、再真空薄膜干燥制得104.0kg中长碳链甘三酯稻米油。
将15.0kg的中长碳链甘三酯稻米油和1.0kg大豆卵磷脂(PC60)混合均匀制成芯材;然后称取5.0kg脱脂奶粉,鸡蛋蛋白粉4.0kg,32.0kg麦芽糊精,加入到250.0kg,75℃纯净水中搅拌均匀,再加入1.5kg乳化剂(酪蛋白钠:单甘酯,1:1,w/w),逐渐加入芯材,在乳化温度78℃,再经均质机在转速9000r/min,25Mpa的条件下均质乳化8.0min,制得水包油(O/W)的乳化液。然后把乳化液去做喷雾干燥,控制喷雾干燥条件为进风温度为195℃,出风温度在90℃,制取得到58.3kg粉末中长碳链甘三酯稻米油产品。
实施例2
在20.0kg辛葵酸甘油酯和60kg的稻米油中,加入反应体系中0.5%甲醇钠催化剂,在温度60℃,时间70min,搅拌速度为550 r/min条件下进行酯酯交换反应,反应后经水洗去除催化剂、再经真空薄膜干燥脱水制得79.3kg中长碳链甘三酯稻米油。
将15.0kg的中长碳链甘三酯稻米油和1.5kg粉末大豆磷脂混合均匀制成芯材;然后分别称取7.0kg蛋黄粉,14.0kg麦芽糊精,加入到150.0kg,85℃纯净水中搅拌均匀,再加入1.2kg乳化剂(酪蛋白钠:蔗糖酯:单甘酯,1.0:0.5:0.5w/w),逐渐加入芯材,在乳化温度80℃,再经均质机在转速6500r/min,10Mpa的条件下均质乳化10.0min,制得水包油(O/W)的乳化液。然后把乳化液去做喷雾干燥,控制喷雾干燥条件为进风温度为210℃,出风温度在90℃,制取得到38.5kg粉末中长碳链甘三酯稻米油产品。
实施例3
在25.0kg辛酸甘油酯和65kg的稻米油中,加入4.5kg的LipozymeRMIM(NOVOZYM)酶催化剂,在温度90℃,时间300min,搅拌速度为500 r/min条件下进行酯酯交换反应,反应后经离心分离去除酶催化剂、再经真空薄膜干燥脱酸制得89.2kg中长碳链甘三酯稻米油。
将25.0kg的中长碳链甘三酯稻米油和1.5kg大豆卵磷脂(PC35)混合均匀制成芯材;然后称取7.0kg脱脂奶粉,45.0kg麦芽糊精,加入到350.0kg,75℃纯净水中搅拌均匀,再加入1.6kg乳化剂(酪蛋白钠:单甘酯,2:1,w/w),然后在搅拌条件下逐渐加入芯材,在乳化温度90℃,再经均质机在转速8500r/min,25Mpa的条件下均质乳化8.0min,制得水包油(O/W)的乳化液。然后把乳化液去做喷雾干燥,控制喷雾干燥条件为进风温度为205℃,出风温度在90℃,制取得到80.0kg粉末中长碳链甘三酯稻米油产品。
实施例4
在15.0kg辛葵酸甘油酯和50.0kg的稻米油中,加入反应体系中0.3%乙醇钠催化剂,在温度65℃,时间80min,搅拌速度为600 r/min条件下进行酯酯交换反应,反应后经水洗去除催化剂、再经真空薄膜干燥脱水制得64.5kg中长碳链甘三酯稻米油。
将5.0kg的酯酯交换制得的中长碳链甘三酯稻米油和0.3kg大豆卵磷脂(PC35)混合均匀制成芯材;然后称取2.0kg变性淀粉和1.0kg大豆分离蛋白粉,1.5kg蛋黄粉溶解到50.0kg纯净水中在搅拌条件下加热到80℃,加入0.2kg酪蛋白钠乳化剂,然后在搅拌条件下逐渐加入芯材乳化搅拌1.5h,再经质机在转速7000r/min,20Mpa的条件下均质乳化12.0min,制得水包油(O/W)的乳化液。然后把乳化液去做喷雾干燥,控制喷雾干燥条件为进风口温度为205℃,出风口温度在95℃,制取得到9.9kg粉末中长碳链甘三酯稻米油产品。
实施例5
在25.0kg辛酸甘油酯和65kg的稻米油中,加入4.5kg的LipozymeRMIM(NOVOZYM)酶催化剂,在温度90℃,时间400min,搅拌速度为500 r/min条件下进行酯酯交换反应,反应后经离心分离去除酶催化剂、再经真空薄膜干燥脱酸制得89.5kg中长碳链甘三酯稻米油。
将10.0kg的中长碳链甘三酯稻米油和2.0kg浓缩大豆磷脂(PC35)混合均匀制成芯材;然后称取1.5kg大豆蛋白粉和蛋黄粉3.5kg,12.0kg麦芽糊精,加入到120.0kg,75℃纯净水中搅拌均匀,加入0.75kg乳化剂(酪蛋白钠:单甘酯;7:3w/w),然后在搅拌条件下逐渐加入芯材,在乳化温度75℃,再经均质机在转速8200r/min,15Mpa的条件下均质乳化10.0min,制得水包油(O/W)的乳化液。然后把乳化液去做喷雾干燥,控制喷雾干燥条件为进风温度为195℃,出风温度在88℃,制取得到28.5kg粉末中长碳链甘三酯稻米油产品。
实施例6
在55.0kg葵酸甘油酯和45kg的稻米油中,加入0.8kg的Na OH/甘油(1:2W/W)化学催化剂,在温度105℃,时间80min,搅拌速度为450 r/min条件下进行酯酯交换反应,反应后经离心分离去除酶催化剂、再经真空薄膜干燥脱酸制得98.2kg中长碳链甘三酯稻米油。
将15.0kg的中长碳链甘三酯稻米油和3.0kgPC45/浓缩大豆磷脂(1:0.5 W/W)混合均匀制成芯材;然后称取2.0kg大豆浓缩蛋白粉和蛋黄粉4.5kg,15.0kg麦芽糊精:β-环状糊精(8:2w/w),加入到180.0kg,86℃纯净水中搅拌均匀,再加入1.0kg乳化剂(酪蛋白钠:单甘酯,8:2w/w),逐渐加入芯材,在乳化温度82℃,再经均质机在转速7500r/min,30Mpa的条件下均质乳化6.0min,制得水包油(O/W)的乳化液。然后把乳化液去做喷雾干燥,控制喷雾干燥条件为进风温度为210℃,出风温度在95℃,制取得到34.5kg粉末中长碳链甘三酯稻米油产品。
Claims (10)
1.一种粉末中长碳链甘三酯稻米油的制备方法,其特征在于:是采用辛葵酸甘油脂与稻米油酯酯交换,制成中长碳链甘三酯稻米油;再与大豆磷脂配合调质,在搅拌下逐渐加入到蛋白粉、糊精及乳化剂等溶液中,经乳化均质形成水包油(O/W)体系,采用喷雾干燥制得目标产品--粉末中长碳链甘三酯稻米油。
2.根据权利要求1所述的粉末中长碳链甘三酯稻米油的制备方法,其特征在于:该制备方法具体包括以下步骤:
(1)化学或酶催化酯交换反应:
化学催化酯酯交换:将辛葵酸甘油脂与稻米油在化学催化剂作用下进行酯酯交换反应,反应温度25℃~120℃,反应时间20min~120min,酯交换后经水洗、真空薄膜干燥脱水制得中长碳链甘三酯稻米油;
酶催化酯酯交换:将辛葵酸甘油脂与稻米油在酶催化剂的作用下进行酯酯交换反应,反应温度20℃~100℃,反应时间20min~400min,酯交换后经离心分离、真空薄膜干燥制得中长碳链甘油酯的稻米油;
(2)将步骤(1)得到的中长碳链甘三酯稻米油和大豆磷脂按照10:0.1~5,在20℃~120℃下搅拌混合成均匀的芯材;
(3)将蛋白粉、糊精和乳化剂在温度为20℃~110℃加热溶解后,在搅拌条件下逐渐加入一定量的芯材,在压力0.5~60Mpa下均质乳化得到水包油(O/W)的乳化液;所述的蛋白粉用量为总反应体系质量的1.0~50.0%,糊精的用量为总反应体系质量的1.0~60.0 %,乳化剂的用量为总反应体系质量的0.1~10.0%;
(4)将步骤(3)所得的乳化液进行喷雾干燥,喷雾干燥的进风口温度为170℃~230℃,出风口温度在75℃~120℃,得到粉末中长碳链甘三酯稻米油。
3.根据权利要求2所述的粉末中长碳链甘三酯稻米油的制备方法,其特征在于:步骤(1)所述的稻米油也可以换为其它植物油如茶油、红花油、亚麻油。
4.根据权利要求1所述的粉末中长碳链甘三酯稻米油的制备方法,其特征在于:步骤(1)所述的辛葵酸甘油酯也可以是其它中碳链脂肪酸甘油酯,如辛酸甘油酯、葵酸甘油酯、月桂酸甘油酯。
5.根据权利要求1所述的粉末中长碳链甘三酯稻米油的制备方法, 其特征在于:步骤(1)所述的化学催化剂是甲醇钠,乙醇钠、氢氧化钠/甘油,其用量为反应体系总量的0.1~5.0%。
6.根据权利要求1所述的粉末中长碳链甘三酯稻米油的制备方法, 其特征在于:步骤(1)所述的酶催化剂是435 (NOVOZYM)、LipozymeRM IM(NOVOZYM)、LipozymeTLIM(NOVOZYM)中的任意一种,其用量为反应体系质量的0.1~25%。
7.根据权利要求1所述的粉末中长碳链甘三酯稻米油的制备方法,其特征在于:步骤(2)所述的大豆磷脂为大豆卵磷脂(PC35~PC80)、粉末大豆磷脂、浓缩大豆磷脂、羟基化磷脂中的一种或二种以上的复配物。
8.根据权利要求1所述的粉末中长碳链甘三酯稻米油的制备方法,其特征在于:步骤(3)所述的蛋白粉为鸡蛋蛋白粉、蛋黄粉、脱脂奶粉、大豆分离蛋白粉、大豆浓缩蛋白粉中的一种或二种以上的复配物。
9.根据权利要求1所述的粉末中长碳链甘三酯稻米油的制备方法,其特征在于:在步骤(3)中,所述糊精为β-环状糊精、麦芽糊精及变性淀粉中的一种或二种以上的复配物;所述乳化剂为酪蛋白钠、蔗糖酯、单甘酯的一种或二种以上的复配物。
10.根据权利要求1所述的粉末中长碳链甘三酯稻米油的制备方法,其特征在于:步骤(1)所述的辛葵酸甘油脂与稻米油的质量比为:1∶0.5~10。
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