CN113951335A - Rice germ oil composition and microcapsule product and preparation method thereof - Google Patents

Rice germ oil composition and microcapsule product and preparation method thereof Download PDF

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Publication number
CN113951335A
CN113951335A CN202111310737.XA CN202111310737A CN113951335A CN 113951335 A CN113951335 A CN 113951335A CN 202111310737 A CN202111310737 A CN 202111310737A CN 113951335 A CN113951335 A CN 113951335A
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Prior art keywords
rice germ
germ oil
oil composition
rice
raw materials
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李桂华
黄志忠
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Gushi Yushen Grain And Oil Industry And Trade Co Ltd
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Gushi Yushen Grain And Oil Industry And Trade Co Ltd
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Priority to CN202111310737.XA priority Critical patent/CN113951335A/en
Publication of CN113951335A publication Critical patent/CN113951335A/en
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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
    • 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
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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
    • A23D9/04—Working-up
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • 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

Abstract

The invention discloses a rice germ oil composition and a microcapsule product and a preparation method thereof, wherein the composition is prepared from the following raw materials: 65-92% of rice germ oil, 1.0-20.0% of linseed oil, 0.1-3.5% of oryzanol, 0.05-2.5% of vitamin E and 0.1-3.5% of phytosterol; 0.0 to 10 percent of lecithin; adding the above materials into a blending tank, respectively, heating under vacuum, stirring, mixing, and homogenizing to obtain rice germ oil composition; or mixing with wall material, emulsifying, homogenizing, and spray drying to obtain microcapsule rice germ oil composition product. The rice germ oil composition and the microcapsule product prepared by the invention are rich in various balanced lipid physiological active ingredients, have higher nutrition and edible value, and can be widely applied to the aspects of cooking, cold dishes, drinks, functional foods and the like of common people and middle-aged and elderly people.

Description

Rice germ oil composition and microcapsule product and preparation method thereof
Technical Field
The invention relates to a rice germ oil (rice oil) composition, a microcapsule product and a preparation method thereof, belonging to the technical field of functional food processing.
Background
With the development of human material civilization and the popularization of nutrition knowledge, people have also made profound changes in the concept of oil selection in order to pursue healthy life. The edible nutritional healthy oil is gradually changed from the animal oil and fat as the main material. The nutritional and healthy edible oil not only can cook delicious dishes and provide essential fatty acid and multiple vitamins for a human body, but also has physiological functions and nutrition, and the key point of maintaining health is to intake healthy oil reasonably.
In the early nineties, developed countries used rice germ oil as a functional nutrient to improve health in the food industry and the health food industry. For example, rice germ oil is made into capsule with high nutritive value in Japan to prevent cholesterol increase, and rice germ oil is added into margarine and flavoring agent, and rice germ oil is used as athlete strengthening food and senile strengthening body-building agent in America and Japan to improve memory and energy of the elderly.
The domestic research on rice germ oil and compositions is reported less. For example, patent application 200910033283.9 provides a method for preparing rice germ oil; patent application No.: 202080009408.9 edible oil and fat composition and its preparation method, provide a method for improving the rich taste of gamma-glutamyl peptide and endow effects; CN110089581A discloses an oil and fat composition containing an oil and fat composition such as 1-oleic acid-2-palmitic acid-3-linoleic acid triglyceride (OPL) and 1, 3-dioleic acid-2-palmitic acid (OPO), wherein the triglyceride is composed of fatty acids of C14 to C18; the invention of patent No. CN110200086A provides a fat composition, which comprises vegetable fat/animal fat and artificial structure fat, and fat-soluble vitamin K, wherein the digestion and absorption of vitamin K promote the digestion and absorption of fat; CN110169464A, a peony seed oil grease composition and a preparation method thereof. The preparation raw materials of the peony seed oil and fat composition comprise: peony seed oil, pumpkin seed oil, eucommia seed oil, etc.
At present, most edible oil products have the problems of insufficient functional components, unbalanced nutrition, easy obesity and sub-health of people and the like: based on meeting the requirements of people on nutritional and healthy oil, according to theoretical knowledge of oil chemistry, modern nutrition, lipid metabolism, diseases and the like, the rice germ oil produced by rice germs containing various nutritional functional components in Dabie mountain areas is used as a raw material, functional lipid substances such as linoleic acid/linolenic acid balance, tocopherol, tocotrienol, phytosterol, lecithin, oryzanol and the like are enhanced, a rice germ oil composition is produced, and the microcapsule rice germ oil composition food is further processed and prepared in a deep mode, wherein the lipid substances contained in the product are essential substances for human bodies and are used as functional nutritional edible oil and health-care food, and the living and nutritional and healthy levels of people can be obviously improved.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: aiming at the problems that the most of edible oil products in the current market have insufficient and unbalanced nutrition of linoleic acid/linolenic acid, oryzanol, vitamin E, phytosterol and other physiologically active components: the rice germ oil composition with the nutrition and health care functions is produced by adopting the rice germ oil prepared by the subcritical extraction technology as a raw material, strengthening and adding nutritional ingredients such as linolenic acid, oryzanol, sitosterol, vitamin E and the like into the rice germ oil according to theories of modern nutriology, lipid metabolism and diseases, nutrition and health and the like, and adopting methods of mixing, homogenizing and the like under the vacuum condition, and the edible rice germ oil composition with the nutrition and health care functions is used as edible oil for cooking, frying, cold mixing and the like;
the purpose of the invention is realized by the following technical scheme:
the rice germ oil composition is prepared from the following raw materials in percentage by mass:
65-92% of rice germ oil,
1.0 to 20.0 percent of linseed oil,
0.1 to 3.5 percent of oryzanol,
0.05 to 2.5 percent of vitamin E,
phytosterol 0.1-3.5%;
0.0 to 10 percent of lecithin.
The rice germ oil can be replaced by rice bran oil.
The oleum Lini can be replaced by Perilla seed oil and oleum Juglandis.
The phytosterol is any one or combination of more of phytosterol, phytosterol ester, beta-sitosterol, stigmasterol and campesterol.
The oryzanol is ferulic acid ester mixture mainly containing triterpene (alkene) alcohol extracted from rice oil and grain oil.
The vitamin E is one or more of compound tocopherol, vitamin E (dl-a-tocopherol) and natural vitamin E.
The lecithin is one or more of soybean lecithin (PC 35-70), powdered soybean lecithin, yolk lecithin and soybean concentrated phospholipid.
The preparation method of the rice germ oil composition comprises the following steps: weighing the raw materials according to the proportion requirement, adding the raw materials into a stirring tank, heating to 50-90 ℃ under a vacuum condition, stirring for 60-120 min, uniformly mixing, homogenizing by a homogenizer, and cooling to 25-35 ℃ to obtain the rice germ oil composition.
In addition, the rice germ oil composition is used as a core material, and is further processed deeply and mixed with wall materials such as soybean protein powder, whey protein powder, skim milk powder, maltodextrin, emulsifier sodium caseinate, soybean lecithin, monoglyceride and the like, emulsified, homogenized and spray-dried to prepare the microcapsule rice germ oil composition product.
The preparation method of the microcapsule rice germ oil composition product comprises the following steps: heating and dissolving wall materials such as soybean protein powder, maltodextrin and emulsifier and purified water at a certain temperature, adding a certain amount of core material (rice germ oil composition) under stirring, uniformly mixing, and homogenizing and emulsifying under the pressure of 0.5-60 Mpa to obtain an oil-in-water (O/W) emulsion; the amount of the protein powder is 1.0-50.0% of the total mass of the reaction system, the amount of the maltodextrin is 1.0-60.0% of the total mass of the reaction system, and the amount of the emulsifier is 0.1-10.0% of the total mass of the reaction system; and (3) carrying out spray drying on the emulsion, wherein the temperature of an air inlet of the spray drying is 170-230 ℃, and the temperature of an air outlet of the spray drying is 75-120 ℃, so as to obtain the microcapsule rice germ oil composition product.
The invention has the following development mechanism and outstanding advantages:
the prepared rice germ oil composition is rich in tocopherol and tocotrienol, can inhibit the generation of lipid peroxide in human body, and has important functions of delaying human mechanism aging, maintaining normal metabolism of cell membrane, resisting aging, regulating infertility caused by pituitary dysfunction, and protecting human cranial nerves, especially fetal brain development.
Oryzanol in rice germ oil composition can prevent neurasthenia caused by vegetative nerve disorder, improve mental disorder, stabilize mood, relieve anxiety and stress, and improve sleep, and can be used for adjuvant treatment of climacteric syndrome, neurosis, and cerebral concussion sequelae.
Phytosterols, which has been recommended by the U.S. food and drug administration as a new raw material for natural health food "to reduce blood lipid and prevent arteriosclerosis". Has good curative effect on reducing serum cholesterol of human body and preventing coronary atherosclerosis, and also has good curative effect on skin squamous carcinoma, ulcer of lower limb and other diseases. Is used as skin tissue promoter, anti-inflammatory agent, wound healing agent, etc.
Lecithin in the embryo oil composition can fully protect liver cells, enhance liver functions, promote the activation and regeneration of the liver cells and reduce the prevalence rate of the liver. It also can effectively reduce cholesterol, hyperlipemia and coronary heart disease incidence, thereby protecting heart and preventing arteriosclerosis.
The rice germ oil composition contains linoleic acid/linolenic acid which are essential fatty acids for human bodies in a balanced proportion, and meets the standard recommended by WHO and Chinese resident dietary guidelines, wherein the linoleic acid/linolenic acid = 5-10/l, and the linoleic acid/linolenic acid =4-6/l, and the linoleic acid can inhibit the formation of arterial thrombosis and prevent the occurrence of myocardial infarction; linolenic acid can be converted into EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) in human body, EPA has effects of inhibiting blood platelet aggregation and preventing thrombosis, reducing blood lipid, low density lipoprotein, blood pressure, etc., and DHA has effects of promoting normal development of infant brain cell and retina and enhancing brain function. If linoleic acid is taken into human body excessively, linolenic acid cannot be absorbed, and the health of people is seriously affected.
The rice germ oil composition and the microencapsulated rice germ oil composition product prepared by the invention have no side effect after being eaten, and are ideal nutritional health-care oil and functional food. The nutritional health-care food is rich in various balanced lipid physiological active ingredients, has higher nutritional and edible values, can solve the problem of auxiliary treatment of people with sub-health, obesity, neurasthenia and mental disorder symptoms, and is suitable for cooking, cold dishes, drinks, functional food auxiliary materials and the like of common people and middle-aged and old people.
Detailed Description
The present invention is further illustrated in detail by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1
Weighing 92.0kg of rice germ oil processed by subcritical extraction and refining in a stirring and heating tank, and respectively adding 8kg of linseed oil and oryzanol: 0.65kg, total phytosterol: 0.5kg, vitamin E: 0.10kg under vacuum，Mixing at 70 deg.C for 90min and stirring at 400 r/min, and cooling with cooling water at 30 deg.C to obtain rice germ oil composition.
Mixing rice germ oil composition 15.0kg and soybean lecithin (PC 35) 0.4kg to obtain core material; then 10.0kg of soybean protein powder and 30.0kg of maltodextrin are weighed and added into 250.0kg of purified water at 70 ℃ to be uniformly stirred, 1.0kg of emulsifier (casein: monoglyceride, 1:1, W/W) is added, core materials are gradually added, the mixture is homogenized and emulsified for 6.0min at the emulsification temperature of 75 ℃ and the rotation speed of 8500r/min and the pressure of 25Mpa by a homogenizer to prepare oil-in-water (O/W) emulsion, and the emulsion is subjected to spray drying: the inlet air temperature is 195 ℃ and the outlet air temperature is 90 ℃, and 56.0kg of microcapsule rice germ oil composition product is obtained.
Example 2
Weighing 45.0kg of rice germ oil processed by subcritical extraction and refining in a stirring and heating tank, and respectively adding 5.5kg of linseed oil and oryzanol: 0.5kg, total phytosterol: 0.4kg, vitamin E: 0.5kg of the rice germ oil composition, uniformly mixing under the vacuum condition at the temperature of 75 ℃ for 120min and the stirring speed of 450 r/min, and introducing cooling water to cool to 30 ℃ for later use.
Mixing rice germ oil composition 15.0kg and powdered soybean phospholipids 0.5 kg; then 8.0kg of whey protein powder and 15.0kg of maltodextrin are respectively weighed and added into 150.0kg of purified water with the temperature of 55 ℃ to be uniformly stirred, 0.7kg of emulsifier (sodium caseinate: sucrose ester: monoglyceride, 1.0:0.5: 0.5W/W) is added, core materials are gradually added, and the mixture is homogenized and emulsified for 10.0min at the rotation speed of 8500r/min and 10Mpa by a homogenizer at the emulsification temperature of 80 ℃ to prepare the oil-in-water (O/W) emulsion. Then the emulsion is subjected to spray drying, and the spray drying conditions are controlled such that the air inlet temperature is 210 ℃ and the air outlet temperature is 90 ℃, so as to obtain 38.5kg of microcapsule rice germ oil composition product.
Example 3
Weighing 200.0kg of rice bran oil subjected to subcritical extraction refining processing in a stirring heating tank, and respectively adding 16kg of linseed oil and oryzanol: 1.80kg, beta-sitosterol: 1.0kg, vitamin E: 0.3kg of the rice germ oil composition, uniformly mixing under the vacuum condition at the temperature of 70 ℃ for 90min and the stirring speed of 500r/min, and introducing cooling water to cool to 30 ℃ for later use.
Mixing rice germ oil composition 25.0kg and soybean lecithin (PC 35) 1.0 kg; then 10.0kg of skimmed milk powder and 35.0kg of maltodextrin are weighed and added into 400.0kg of purified water at 75 ℃ to be uniformly stirred, 1.6kg of emulsifier (sodium caseinate: monoglyceride, 2:1, W/W) is added, then the core material is gradually added under the stirring condition, and the homogenization is carried out for 8.0min at the rotation speed of 8500r/min and 25Mpa by a homogenizer at the emulsification temperature of 90 ℃ to prepare the oil-in-water (O/W) emulsion. Then the emulsion is subjected to spray drying, the spray drying conditions are controlled such that the air inlet temperature is 205 ℃ and the air outlet temperature is 90 ℃, and 68.0kg of microcapsule rice germ oil composition product is obtained.
Example 4
Weighing 120.0kg of rice germ oil subjected to refining processing in a stirring and heating tank, and respectively adding 10kg of perilla seed oil and oryzanol: 1.5kg, total phytosterol: 0.8kg, vitamin E: 0.30kg of soybean lecithin (PC 35) and 0.5kg of the rice germ oil composition are uniformly mixed under the vacuum condition at the temperature of 70 ℃ for 90min and the stirring speed of 650 r/min, and cooled by introducing cooling water at the temperature of 30 ℃ for later use.
Mixing 40.0kg of rice germ oil composition; then 30kg of skimmed milk powder and 10kg of soybean protein isolate powder are weighed and dissolved in 600.0kg of purified water, the mixture is heated to 80 ℃ under the condition of stirring, 2.0kg of sodium caseinate and 1kg of powdered soybean phospholipid emulsifier are added, then core materials are gradually added under the condition of stirring for emulsification and stirring for 90min, and then the mixture is homogenized and emulsified for 12.0min under the conditions of the rotating speed of 7000r/min and 20Mpa by a mass machine to prepare the oil-in-water (O/W) emulsion. And then carrying out spray drying on the emulsion under the conditions that the air inlet temperature is 205 ℃ and the air outlet temperature is 95 ℃ to obtain 82.5kg of microcapsule rice germ oil composition products.
Example 5
Weighing 80.0kg of refined rice bran oil in a stirring heating tank, and respectively adding 6.5kg of linseed oil and oryzanol: 0.75kg, campesterol: 0.5kg, vitamin E: 0.08kg of the rice germ oil composition, uniformly mixing under the vacuum condition at the temperature of 70 ℃ for 90min at the stirring speed of 550 r/min, and introducing cooling water to cool to 30 ℃ for later use.
Mixing 50.0kg of rice germ oil composition and 2.0kg of concentrated soybean phospholipid (PC 35) uniformly; then 50.0kg of maltodextrin and 10.0kg of whey protein powder are weighed and added into 600.0kg of purified water at 75 ℃ to be uniformly stirred, 1.5kg of emulsifier (sodium caseinate: monoglyceride; 7: 3W/W) is added, then the core material is gradually added under the stirring condition, and the emulsifying temperature is 75 ℃, and then the core material is homogenized and emulsified for 10.0min under the conditions of the rotating speed of 8200r/min and 15Mpa by a homogenizer to prepare the oil-in-water (O/W) emulsion. And then the emulsion is subjected to spray drying, and the spray drying conditions are controlled such that the air inlet temperature is 195 ℃ and the air outlet temperature is 88 ℃, so as to obtain 113.0kg of microcapsule rice germ oil composition product.
Example 6
Weighing 100.0kg of rice germ oil subjected to subcritical extraction refining processing, putting the rice germ oil into a stirring and heating tank, and respectively adding 8kg of walnut oil and oryzanol: 1.20kg, total phytosterol: 0.55kg, vitamin E: 0.11kg of the rice germ oil composition, uniformly mixing under the vacuum condition at the temperature of 70 ℃ for 90min and the stirring speed of 600 r/min, and introducing cooling water to cool to 30 ℃ for later use.
Mixing rice germ oil composition 20.0kg and powdered soybean phospholipid 1.5 kg; then 15.0kg of maltodextrin was weighed: beta-cyclodextrin (7: 3W/W), 30.0kg of soybean protein powder and skim milk powder (6W/W), adding 450.0kg of purified water at 60 ℃, stirring uniformly, adding 0.8kg of emulsifier (sodium caseinate: monoglyceride, 8: 2W/W), gradually adding core material, homogenizing and emulsifying at the emulsifying temperature of 82 ℃ by a homogenizer at the rotating speed of 7500r/min and under the condition of 30Mpa for 6.0min, and preparing the oil-in-water (O/W) emulsion. And then the emulsion is subjected to spray drying under the conditions that the air inlet temperature is 210 ℃ and the air outlet temperature is 95 ℃, so as to obtain 66.5kg of microcapsule rice germ oil composition product.

Claims (10)

1. A rice germ oil composition characterized by: the material is prepared from the following raw materials in percentage by mass:
65-92% of rice germ oil,
1.0 to 20.0 percent of linseed oil,
0.1 to 3.5 percent of oryzanol,
0.05 to 2.5 percent of vitamin E,
phytosterol 0.1-3.5%;
0.0 to 10 percent of lecithin.
2. The rice germ oil composition of claim 1, wherein: the rice germ oil can be replaced by rice bran oil.
3. The rice germ oil composition of claim 1, wherein: the oleum Lini can be replaced by Perilla seed oil and oleum Juglandis.
4. The rice germ oil composition of claim 1, wherein: the phytosterol is any one or combination of more of phytosterol, phytosterol ester, beta-sitosterol, stigmasterol and campesterol.
5. The rice germ oil composition of claim 1, wherein: the oryzanol is ferulic acid ester mixture mainly containing triterpene (alkene) alcohol extracted from rice oil and grain oil.
6. The rice germ oil composition of claim 1, wherein: the vitamin E is one or more of compound tocopherol, vitamin E (dl-a-tocopherol) and natural vitamin E.
7. The rice germ oil composition of claim 1, wherein: the lecithin is one or more of soybean lecithin (PC 35-70), powdered soybean lecithin, yolk lecithin and soybean concentrated phospholipid.
8. A method for preparing the rice germ oil composition of claims 1 to 7, wherein: weighing the raw materials according to the proportion requirement, adding the raw materials into a stirring tank, heating to 50-90 ℃ under a vacuum condition, stirring for 60-120 min, uniformly mixing, homogenizing by a homogenizer, and cooling to 25-35 ℃ to obtain the rice germ oil composition.
9. A microcapsule rice germ oil composition product is characterized in that: the microcapsule rice germ oil composition product with the nutrition function is prepared by taking the raw materials as the core materials in the claims 1 to 7 and mixing the core materials with wall material raw materials, emulsifying, homogenizing and spray drying.
10. The microencapsulated rice germ oil composition product of claim 1 wherein: the wall material raw materials comprise soybean protein powder, whey protein powder, skim milk powder, maltodextrin, emulsifier soybean phospholipid, monoglyceride and casein.
CN202111310737.XA 2021-11-08 2021-11-08 Rice germ oil composition and microcapsule product and preparation method thereof Pending CN113951335A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228249A (en) * 2011-07-07 2011-11-02 合肥工业大学 Method for manufacturing wheat germ oil microcapsule

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228249A (en) * 2011-07-07 2011-11-02 合肥工业大学 Method for manufacturing wheat germ oil microcapsule

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
赵贵兴: "高维生素E含量大豆胚芽油的制备及其微胶囊化研究", 农业工程, vol. 02, no. 04, pages 34 - 41 *
金增辉 等: "米胚芽油制取技术试验报告", 粮食加工, no. 02, pages 7 - 11 *
金增辉: "功能性粉末米胚芽油生产技术", 粮食与油脂, no. 08, pages 41 - 42 *

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