CN113785983A - 一种高氧化稳定型澳洲坚果油微胶囊及其制备方法 - Google Patents
一种高氧化稳定型澳洲坚果油微胶囊及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种高氧化稳定型澳洲坚果油微胶囊及其制备方法,该微胶囊由以下质量份数的各原料组成:澳洲坚果油3~15份、乳清蛋白3~8份、麦芽糊精7~16份、乳化剂0.2~0.6份、维生素C 0.001~0.006份和维生素E 0.001~0.006份。本发明采用传统微胶囊工艺的基础上,在芯材中加入了抗氧化剂维生素E,在壁材中加入了维生素C,通过维生素E与维生素C的协同作用大大提高了坚果油的氧化稳定性,避免澳洲坚果油的氧化酸败,进而提高了坚果油微胶囊的贮藏稳定性。该工艺生产的微胶囊油脂感官品质好,氧化稳定性强,有较长的储藏期,使用便捷,具有广泛的应用前景。
Description
技术领域
本发明属于功能性微胶囊油脂加工技术领域,主要涉及一种高氧化稳定型的微胶囊油脂制备工艺。
背景技术
澳洲坚果,别名:夏威夷果、昆士兰栗,原产于澳大利亚新南威尔士与昆士兰的亚热带雨林,于20世纪60~70年代开始引入中国,随后在我国南方地区开始大力种植。澳洲坚果仁中脂肪含量高达71%以上,蛋白质含量9%左右。此外,还富含B族维生素硫胺素、铁、钙、磷、核黄素及烟酸。并且研究证明:澳洲坚果油具有降低血糖、调节血脂,预防心血管疾病等多种生物活性,所以经常吃澳洲坚果油能够降低血小板的粘度,降低心脏病、心肌梗塞及其它心血管病的发生。因此,研究含有丰富澳洲坚果油的食品具有重要意义。
微胶囊油脂是通过包埋、喷雾干燥、冷冻干燥等多种方法将乳液油脂变为干燥粉末的过程,其可延缓食品中油脂的氧化,增强贮藏的稳定性。微胶囊油脂作为食品配料,便携速溶,方便流通使用,极大的提高了食品中的应用范围。
澳洲坚果油为液态油脂,因其含有大量的不饱和脂肪酸,所以较易氧化酸败,不易储存。传统的微胶囊技术可以一定程度延缓脂肪的氧化,但对于不饱和脂肪酸含量较高的油脂,其效果也较为有限,造成保质期短和使用不便。因此,限制了其在实际中的应用。
发明内容
针对上述现有技术的不足,本发明的目的在于提供一种高氧化稳定型澳洲坚果油微胶囊及其制备方法,解决澳洲坚果油易氧化酸败、稳定性差、保质期短和使用不便等问题。
为了解决上述技术问题,本发明采用了如下的技术方案:一种高氧化稳定型澳洲坚果油微胶囊,由以下质量份数的各原料组成:澳洲坚果油3~15份、乳清蛋白3~8份、麦芽糊精7~16 份、乳化剂0.2~0.6份、维生素C 0.001~0.006份和维生素E 0.001~0.006份。
作为优选的,所述的乳化剂为单,双甘油脂肪酸酯和/或蔗糖脂肪酸酯。
本发明的另一个目的在于,还提供了上述高氧化稳定型澳洲坚果油微胶囊的制备方法,包括以下步骤:
1)称取乳清蛋白、麦芽糊精、乳化剂和维生素C并混合后加入水中,充分搅拌溶解,配成质量浓度为5%~25%的壁材溶液;
2)将澳洲坚果油和维生素E,搅拌溶解,配成芯材溶液;
3)将步骤2)芯材溶液匀速加入步骤1)得到的壁材溶液中,继续搅拌混合,将得到的混合溶液进行均质,得到均一乳液;
4)将步骤3)所得乳液采用喷雾干燥设备进行干燥,即得到所述澳洲坚果油微胶囊。
作为优选的,步骤3)中所述的芯材溶液的固形物与壁材溶液的固形物的质量比为1:8~3: 2。
作为优选的,所述的均质可采用剪切均质和/或高压均质。
作为优选的,所述的剪切均质中转速为5000~20000r/min,时间为5~30min;所述的高压均质中压力为25~40Mpa,循环1~3次。
作为优选的,所述的喷雾干燥进风温度为130~190℃,出风温度为70~85℃。
相比现有技术,本发明具有如下有益效果:
1、本发明制备的澳洲坚果油微胶囊主要以澳洲坚果油为芯材,以乳清蛋白和麦芽糊精为壁材,并且分别在芯材和壁材中添加抗氧化剂维生素E和维生素C,辅以乳化剂,经过混合、乳化、均质、经喷雾干燥制得。本发明采用传统微胶囊工艺的基础上,同时在芯材中加入了抗氧化剂维生素E,在壁材中加入了维生素C,通过维生素E与维生素C的协同作用大大提高了坚果油的氧化稳定性,避免澳洲坚果油的氧化酸败,进而提高了坚果油微胶囊的贮藏稳定性。此外,维生素C和维生素E也均属于食品营养强化剂,将其添加至澳洲坚果油微胶囊中,既可以防止脂肪氧化,又可补充和提高其营养价值。
2、本发明制备的微胶囊呈乳白色、均匀细腻、无不良气味;流动性较好、溶解性良好,可以作为固体饮料、特医特膳等食品的基料。将其加工为粉末状产品,使其更易储藏保存,使用时也更加方便简单。本工艺制备的微胶囊油脂感官品质好,氧化稳定性强,保质期长,具有广泛的应用前景。
附图说明
图1为本发明制备澳洲坚果油微胶囊的过氧化值的变化曲线图。
具体实施方式
下面结合实施例对本发明作进一步的详细说明。
一、一种高氧化稳定型澳洲坚果油微胶囊的制备方法
实施例1
1)取蒸馏水850g,依次加入乳清蛋白37.5g、麦芽糊精75g、乳化剂2.7g(单,双甘油脂肪酸酯与蔗糖脂肪酸酯的质量比为4:6)和维生素C 0.03g,搅拌溶解,配成质量浓度为13.6%的壁材溶液;
2)取澳洲坚果油37.5g和维生素E 0.03g,搅拌溶解,配成芯材溶液;
3)将步骤2)制备的芯材溶液匀速流加入步骤1)制备的壁材溶液中,混合后继续搅拌 10min,得到的混合溶液采用剪切均质机进行均质,转速6800r/min,剪切时间为10min,得到均一乳液;
4)将步骤3)制备的所得乳液进行喷雾干燥,其中,进风温度为135℃,出风温度为72℃,制得所述澳洲坚果油微胶囊。
实施例2
1)取蒸馏水170g,依次加入乳清蛋白5g、麦芽糊精10g、乳化剂0.6g(单,双甘油脂肪酸酯与蔗糖脂肪酸酯的质量比为4:6)和维生素C 0.003g,搅拌溶解,配成质量浓度为9.2%的壁材溶液;
2)取澳洲坚果油15g和维生素E 0.003g,搅拌溶解,配成芯材溶液;
3)将步骤2)制备的芯材溶液匀速流加入步骤1)制备的壁材溶液中,混合后继续搅拌 10min,混合液采用剪切均质机进行均质,转速6800r/min,剪切时间为10min;
4)将步骤3)制备的所得乳液进行喷雾干燥,其中,进风温度为135℃,出风温度为72℃,制得澳洲坚果油微胶囊。
对比例1
在壁材和芯材中未添加维生素C和维生素E,其它配方和工艺步骤均同实施例1。
二、产品检测
1、将未经处理的澳洲坚果油作为对照组,并将对照组、对比例1和实施例1制备的澳洲坚果油微胶囊分别于60℃下贮藏14d,采用GB5009.227-2016(食品安全国家标准食品中过氧化值的测定)的方法测定产品过氧化值的变化情况,结果如图1所示。从图中可以看出,在保温加速试验条件下,与未包埋的澳洲坚果油对照组相比,经过微胶囊包埋处理的对比例 1和实施例1的过氧化值明显增长缓慢,但本发明的实施例1的过氧化值显著低于对比例1,说明传统的包埋方法虽然具有一定的抑制澳洲坚果油氧化的效果,但效果较为有限。而本发明的方法可显著提高澳洲坚果油的氧化稳定性,具有更好的贮藏稳定性。
2、将实施例1~2制备的高氧化型澳洲坚果油微胶囊进行包埋率、堆积角、溶解速率和密度测定试验,结果如表1所示,具体为:
1)包埋率的测定
准确称取3g的油脂微胶囊样品(m)于三角瓶中,用40mL石油醚(沸程30~60℃)在低速搅拌下浸提2min,立即用漏斗真空泵抽滤,用25mL石油醚洗涤滤渣2min,立即用真空泵抽滤2min,将滤液转移至干燥的烧瓶(m1)中,继续用旋转蒸发仪蒸至恒重(m2)。通过公式(1)计算粉末油脂的表面含油率。
准确称取3g样品(m),加入12mL水溶解后,向溶液中加入15mL氯仿和30mL甲醇,用玻璃棒搅匀;再加入15mL氯仿和15mL蒸馏水,搅拌2min后将上述样液转移到离心管中,3000r/min离心10min,用移液管移取下层氯仿溶液10mL于干燥的圆底烧瓶(m1)中,旋转蒸发除去氯仿,干燥至恒重(m2)。通过公式(2)计算坚果油微胶囊的总含油率。
通过公式(3)计算包埋率。
2)堆积角的测定
将测量的漏斗垂直固定于放置在桌面上的测量纸上方,取适量澳洲坚果油微胶囊产品倒入漏斗,直到漏斗的末端与产品圆锥体的尖端接触,测量漏斗下口距纸的距离H和干粉散落后底部半径R,则堆积角为:
3)溶解速率的测定
称取10g样品于干洁烧杯中,加入25℃100ml蒸馏水,将磁力搅拌器转子放入烧杯内,调整转速为250r/min,然后将称好的样品倒入烧杯内并开始计时,观察并记录样品完全溶解所需要的时间。
4)密度的测定
将微胶囊装入带精准刻度的量筒中,计算单位体积微胶囊的质量,得到样品密度,单位为g/cm3。
表1
样品 | 包埋率(%) | 堆积角(°) | 溶解速率(s) | 密度(g/cm<sup>3</sup>) |
实施例1 | 70.51 | 35.1 | 262.03 | 0.42 |
实施例2 | 65.90 | 39.2 | 321.51 | 0.38 |
由表1可以看出,本发明方法包埋效率高,所得澳洲坚果油微胶囊流动性好,溶解性良好。
以上所述仅为本发明的较佳实施例而已,并不以本发明为限制,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种高氧化稳定型澳洲坚果油微胶囊,其特征在于,由以下质量份数的各原料组成:澳洲坚果油3~15份、乳清蛋白3~8份、麦芽糊精7~16份、乳化剂0.2~0.6份、维生素C0.001~0.006份和维生素E 0.001~0.006份。
2.根据权利要求1所述高氧化稳定型澳洲坚果油微胶囊,其特征在于,所述的乳化剂为单,双甘油脂肪酸酯和/或蔗糖脂肪酸酯。
3.一种如权利要求1或2所述的高氧化稳定型澳洲坚果油微胶囊的制备方法,其特征在于,包括以下步骤:
1)称取乳清蛋白、麦芽糊精、维生素C和乳化剂并混合后加入水中,充分搅拌溶解,配成质量浓度为5%~25%的壁材溶液;
2)将澳洲坚果油和维生素E,搅拌溶解,配成芯材溶液;
3)将步骤2)芯材溶液匀速加入步骤1)得到的壁材溶液中,继续搅拌混合,将得到的混合溶液进行均质,得到均一乳液;
4)将步骤3)所得乳液采用喷雾干燥设备进行干燥,即得到所述澳洲坚果油微胶囊。
4.根据权利要求3所述高氧化稳定型澳洲坚果油微胶囊的制备方法,其特征在于,步骤3)中所述的芯材溶液与壁材溶液中的固形物质量比为1:8~3:2。
5.根据权利要求3所述高氧化稳定型澳洲坚果油微胶囊的制备方法,其特征在于,所述的均质可采用剪切均质和/或高压均质。
6.根据权利要求5所述高氧化稳定型澳洲坚果油微胶囊的制备方法,其特征在于,所述的剪切均质中转速为5000~20000r/min,时间为5~30min;所述的高压均质中压力为25~40Mpa,循环1~3次。
7.根据权利要求3所述高氧化稳定型澳洲坚果油微胶囊的制备方法,其特征在于,所述的喷雾干燥进风温度为130~190℃,出风温度为70~85℃。
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