CN113303463A - Method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology - Google Patents
Method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology Download PDFInfo
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- CN113303463A CN113303463A CN202110601056.2A CN202110601056A CN113303463A CN 113303463 A CN113303463 A CN 113303463A CN 202110601056 A CN202110601056 A CN 202110601056A CN 113303463 A CN113303463 A CN 113303463A
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- chain triglyceride
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 239000003094 microcapsule Substances 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 title claims abstract description 23
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 239000007788 liquid Substances 0.000 claims abstract description 41
- 238000004945 emulsification Methods 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 102000011632 Caseins Human genes 0.000 claims abstract description 13
- 108010076119 Caseins Proteins 0.000 claims abstract description 13
- 239000001508 potassium citrate Substances 0.000 claims abstract description 12
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 12
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 12
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 12
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 12
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims abstract description 9
- 238000001694 spray drying Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 17
- 238000010008 shearing Methods 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 11
- 230000001804 emulsifying effect Effects 0.000 claims description 10
- 238000005086 pumping Methods 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 3
- 229920000642 polymer Polymers 0.000 claims description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract description 10
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 239000003995 emulsifying agent Substances 0.000 abstract description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 abstract description 4
- 102000004877 Insulin Human genes 0.000 abstract description 2
- 108090001061 Insulin Proteins 0.000 abstract description 2
- 208000002925 dental caries Diseases 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 229940125396 insulin Drugs 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000000265 homogenisation Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 229940057917 medium chain triglycerides Drugs 0.000 description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000314 lubricant Substances 0.000 description 2
- 150000004667 medium chain fatty acids Chemical class 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- -1 Casein sodium salt Chemical class 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Preparation (AREA)
- Manufacturing Of Micro-Capsules (AREA)
Abstract
The invention provides a method for preparing healthy medium-chain triglyceride powder based on a microcapsule technology, wherein the medium-chain triglyceride comprises potassium citrate, sodium caseinate, MCT oil, malto-oligosaccharide syrup and water, wherein the potassium citrate and the sodium caseinate are dissolved to prepare feed liquid A, the MCT oil and the malto-oligosaccharide syrup are heated to prepare feed liquid B and feed liquid C, then emulsification is carried out respectively, and finally homogenization and spray drying are carried out to prepare the powder. The product utilizes food materials without adding synthetic emulsifier, and the isomaltose hypgather is soluble dietary fiber, can not cause blood sugar rise, and has the characteristics of low calorific value and dental caries prevention; meanwhile, the isomaltose hypgather is not absorbed and utilized in the stomach of a human body and completely enters the intestinal tract, and the isomaltose hypgather can not increase the blood sugar and change the insulin level after being eaten for a long time, so that the isomaltose hypgather can be suitable for diabetics to eat at ease.
Description
Technical Field
The invention belongs to the technical field of preparation methods of medium chain triglyceride, and particularly relates to a preparation method of medium chain triglyceride powder.
Background
Fatty acid radicals are divided into short chains, medium chains and long chains according to the length of the carbon chain, and generally fatty acid containing a carbon chain consisting of 8-12 carbon atoms is called medium-chain fatty acid, and is esterified by glycerol to generate medium-chain fatty acid triglyceride (or medium-chain triglyceride, MCT), wherein the medium-chain triglyceride is only composed of saturated fatty acid, has a low freezing point, is liquid at room temperature and has low viscosity. Compared with soybean oil, the liquid is completely odorless and colorless transparent liquid. Compared with common oil and fat and hydrogenated oil and fat, the medium chain triglyceride has very low content of unsaturated fatty acid, very good oxidation stability and iodine value not more than 0.5. MCTs are particularly stable at high and low temperatures. In the food additive industry, medium chain triglycerides can be used as solvents and carriers for flavorants and pigments; in baked food processing, medium chain triglycerides are often used in combination with inexpensive vegetable oils as detackifiers to prevent baked goods from sticking to pans or molds; pure medium chain triglycerides or mixed oils with vegetable oils are also commonly used as lubricants and release agents for sausage casings; the medium chain triglycerides can also be used for processing various fat soluble vitamins, pigments and antioxidants, and when small amounts of medium chain triglycerides are added, the viscosity of the high viscosity fatty substances is greatly reduced; in the food processing industry, medium chain triglycerides are also used to replace easily oxidizable milk fat for making milk liqueurs and cheese imitations; the medium chain triglycerides can also act as clouding agents for beverages if used in combination with water soluble colloids. In addition, medium chain triglycerides can be used as lubricants in food processing machinery in place of mineral oil.
At present, in the preparation method of medium chain triglyceride powder on the market, one or more combinations of emulsifiers such as mono-diglycerol fatty acid ester, sodium stearoyl lactylate, diacetyl tartaric acid monoglyceride and diglyceride are generally needed, high fructose syrup, glucose, maltose or high maltose syrup is used as a wall material, the synthesized emulsifier has great food safety hidden danger, and the adoption of high fructose easily causes blood sugar rise.
Disclosure of Invention
The object of the present invention is to provide a method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology, which is directed to the disadvantages of the prior art.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology, the medium chain triglyceride comprises potassium citrate, sodium caseinate, MCT oil, malto-oligosaccharide syrup and water, comprising the following steps:
firstly, stirring two thirds of production water to dissolve potassium citrate and sodium caseinate in sequence, keeping stirring for a certain time, heating to a set temperature, adding the remaining one third of water, continuing stirring and heating to the set temperature, and keeping stirring for a certain time to prepare a feed liquid A for later use;
step two, heating MCT oil to a set temperature by using a coil indirect heating mode to obtain feed liquid B;
pumping the low-polymer maltose syrup into a heating tank, and heating to a set temperature to prepare feed liquid C;
step four, adding the material liquid A, transferring the material liquid A to an emulsification tank D, checking that the material liquid A is emptied and submerges an emulsification shearing head, and starting emulsification shearing; adding the material liquid B into an emulsifying tank D, ensuring that the material liquid B is discharged, and keeping the emulsifying tank D for emulsifying, shearing the material liquid A and the material liquid B for more than 8 minutes;
step five, after the emulsification of the emulsification tank D is carried out for more than 15 minutes, the feed liquid C is added into the emulsification tank D, the emptying of the feed liquid C is ensured, the emulsification and the shearing are carried out for 15 minutes, and the emulsification is stopped to prepare an emulsion D; starting a plate type slow stirring device to ensure that emulsification is not layered;
step six, pumping the emulsion D prepared in the step five, filtering by a 30-mesh sieve, sending to a homogenizer at 22MPa for homogenizing, pumping into a slow stirring cylinder to prepare a microcapsule emulsion E, and continuously keeping slow stirring;
and seventhly, carrying out spray drying on the homogenized emulsion E by a high-pressure pump to prepare medium-chain triglyceride microcapsule powder.
The percentage of each component in the medium chain triglyceride in the total amount is as follows: 0.5-1.5% of potassium citrate, 2-4% of sodium caseinate, 20-35% of MCT oil, 40-50% of malto-oligosaccharide syrup and 18-30% of water, and preferably: 1% of potassium citrate, 3% of sodium caseinate, 27% of MCT oil, 45% of malto-oligosaccharide syrup and 23% of water.
Further, the set temperature in step one is 65 to 78 °, preferably 72 °.
Further, the set temperature in step two is 60 to 70 °, preferably 65 °.
Further, the set temperature in step three is 50-60 °, preferably 55 °.
The invention has the beneficial effects that: the product has no added synthetic emulsifier: the product is prepared by utilizing the natural emulsification characteristics of food materials (MCT (medium chain triglyceride) and sodium caseinate) and spray drying and processing by utilizing a microcapsule emulsification production technology, and the product takes isomaltooligosaccharide as a wall material of the microcapsule technology: different from the powdered oil product with high fructose syrup, glucose, maltose or high maltose syrup as the wall material, the isomaltose hypgather is soluble dietary fiber, does not cause the increase of blood sugar, and has the characteristics of low calorific value and dental caries prevention; meanwhile, the isomaltose hypgather is not absorbed and utilized in the stomach of a human body and completely enters the intestinal tract, and the isomaltose hypgather can not increase the blood sugar and change the insulin level after being eaten for a long time, so that the isomaltose hypgather can be suitable for diabetics to eat at ease.
Detailed Description
The present invention will be further described with reference to the following examples.
The medium chain triglyceride powder formulation of this example is as follows:
| name (R) | Specification of | Adding amount of kg |
| MCT oil | Indonesia inlet | 700 |
| Casein sodium salt | 90% minute | 80 |
| Potassium citrate | National standard | 24 |
| Production water | The conductivity is lower than 30us/cm | 600 |
| Isomaltooligosaccharide syrup | 50% solids content | 1180 |
A method for preparing healthy medium chain triglyceride powder based on microcapsule technology comprises the following steps,
firstly, stirring 400kg of production water to sequentially dissolve 24kg of potassium citrate and 80kg of sodium caseinate, keeping stirring for 8 minutes, heating to 72 ℃, adding the rest 200kg of water, continuously stirring and heating, controlling the water temperature to be 70-72 ℃, keeping stirring for 15 minutes for later use, and obtaining feed liquid A;
heating MCT oil to 65 ℃ by using a coil indirect heating mode, and feeding liquid B;
1180kg of malto-oligosaccharide syrup is pumped into a heating tank, and the temperature is raised to 55 ℃ to prepare feed liquid C;
adding the feed liquid A, transferring the feed liquid A to an emulsification tank D, checking that the slurry A is emptied and submerges an emulsification shearing head, and starting emulsification shearing;
adding the material liquid B into an emulsifying tank D, ensuring that the material liquid B is discharged, and keeping the emulsifying tank D for emulsifying, shearing the material liquid A and the material liquid B for more than 8 minutes;
and (3) after the emulsification in the emulsification tank D is carried out for more than 15 minutes, adding the material liquid C into the emulsification tank D, ensuring that the material liquid C is emptied, emulsifying and shearing for 15 minutes, and stopping emulsification. Preparing an emulsion D; starting a plate type slow stirring device to ensure that emulsification is not layered;
pumping, filtering with 30 mesh, homogenizing under 22MPa, pumping into slow stirring cylinder to obtain microcapsule emulsion E, and continuously stirring at slow speed;
and (3) carrying out spray drying on the homogenized emulsion E by a high-pressure pump to prepare medium-chain triglyceride microcapsule powder (MCT oil powder).
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to explain the principles of the invention, and that various modifications and alterations can be made by those skilled in the art without departing from the spirit and scope of the invention.
Claims (9)
1. A method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology, the medium chain triglyceride comprises potassium citrate, sodium caseinate, MCT oil, malto-oligosaccharide syrup and water, and is characterized by comprising the following steps:
firstly, stirring two thirds of production water to dissolve potassium citrate and sodium caseinate in sequence, keeping stirring for a certain time, heating to a set temperature, adding the remaining one third of water, continuing stirring and heating to the set temperature, and keeping stirring for a certain time to prepare a feed liquid A for later use;
step two, heating MCT oil to a set temperature by using a coil indirect heating mode to obtain feed liquid B;
pumping the low-polymer maltose syrup into a heating tank, and heating to a set temperature to prepare feed liquid C;
step four, adding the material liquid A, transferring the material liquid A to an emulsification tank D, checking that the material liquid A is emptied and submerges an emulsification shearing head, and starting emulsification shearing; adding the material liquid B into an emulsifying tank D, ensuring that the material liquid B is discharged, and keeping the emulsifying tank D for emulsifying, shearing the material liquid A and the material liquid B for more than 8 minutes;
step five, after the emulsification of the emulsification tank D is carried out for more than 15 minutes, the feed liquid C is added into the emulsification tank D, the emptying of the feed liquid C is ensured, the emulsification and the shearing are carried out for 15 minutes, and the emulsification is stopped to prepare an emulsion D; starting a plate type slow stirring device to ensure that emulsification is not layered;
step six, pumping the emulsion D prepared in the step five, filtering by a 30-mesh sieve, sending to a homogenizer at 22MPa for homogenizing, pumping into a slow stirring cylinder to prepare a microcapsule emulsion E, and continuously keeping slow stirring;
and seventhly, carrying out spray drying on the homogenized emulsion E by a high-pressure pump to prepare medium-chain triglyceride microcapsule powder.
2. The method for preparing healthy medium chain triglyceride powder based on microcapsule technology according to claim 1, wherein the percentage of each component in the medium chain triglyceride is: 0.5-1.5% of potassium citrate, 2-4% of sodium caseinate, 20-35% of MCT oil, 40-50% of malto-oligosaccharide syrup and 18-30% of water.
3. The method for preparing healthy medium chain triglyceride powder based on microcapsule technology according to claim 1, wherein the percentage of each component in the medium chain triglyceride is: 1% of potassium citrate, 3% of sodium caseinate, 27% of MCT oil, 45% of malto-oligosaccharide syrup and 23% of water.
4. The method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology according to claim 1, wherein the set temperature in the first step is 65-78 °.
5. The method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology according to claim 1, wherein the set temperature in the first step is 72 °.
6. The method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology according to claim 1, wherein the set temperature in the second step is 60-70 °.
7. The method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology according to claim 1, wherein the set temperature in the second step is 65 °.
8. The method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology according to claim 1, wherein the set temperature in step three is 50-60 °.
9. The method for manufacturing healthy medium chain triglyceride powder based on microcapsule technology according to claim 1, wherein the set temperature in step three is 55 °.
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