CN117322626A - Peony seed oil microcapsule powder capable of avoiding hypertension and preparation method thereof - Google Patents

Peony seed oil microcapsule powder capable of avoiding hypertension and preparation method thereof Download PDF

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Publication number
CN117322626A
CN117322626A CN202311134978.2A CN202311134978A CN117322626A CN 117322626 A CN117322626 A CN 117322626A CN 202311134978 A CN202311134978 A CN 202311134978A CN 117322626 A CN117322626 A CN 117322626A
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seed oil
peony seed
microcapsule powder
oil microcapsule
powder
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CN202311134978.2A
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Inventor
王封
刘丽芳
李思
薛冰
张大虎
于伟东
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Longchi Peony Industry Co ltd
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Longchi Peony Industry Co ltd
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    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
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    • 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
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • 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
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    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • 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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Abstract

The invention relates to the technical field of health products, in particular to peony seed oil microcapsule powder for preventing hypertension and a preparation method thereof. The preparation method comprises peony seed oil microcapsule powder; peony peptide powder; xylitol; yam powder; a vitamin; minerals; DHA; lutein esters; taurine. The peony seed oil microcapsule powder for preventing hypertension and the preparation method thereof have better effects on promoting the development of optic nerve cells and the development of cerebral nerve cells, improving the memory of the brain, enhancing the logic thinking ability, brightening eyes, maintaining the health of bones and teeth, improving the immunity of the body and the like through strict scientific proportion, and are safe, free of any toxic and side effect and capable of being taken for a long time.

Description

Peony seed oil microcapsule powder capable of avoiding hypertension and preparation method thereof
Technical Field
The invention relates to the technical field of health products, in particular to peony seed oil microcapsule powder for preventing hypertension and a preparation method thereof.
Background
The peony seed oil microcapsule powder is widely applied in the food industry, can be used as a functional food additive, is used for improving the nutritional value and the taste of food, and increases the added value of the product. Meanwhile, the method can also be used for preparing health products, drug carriers, cosmetics and other fields, and meets the requirements of different fields. In the market, the appearance of the peony seed oil microcapsule powder provides a convenient, stable and efficient peony seed oil supplementing mode for consumers, and has wide market prospect and application potential.
However, the existing peony seed oil microcapsule powder has some defects and can be summarized as follows:
1. in the prior art, glucose syrup is often used as a carrier in the peony seed oil microcapsule powder on the market, and the glucose syrup is easy to cause the rise of blood sugar, so that hyperglycemia and diabetes possibly occur.
2. In the prior art, the oil content of the peony seed oil microcapsule powder is generally low and is generally 10% to 50% at most, and the limited oil content limits the supply amount of linolenic acid and limits the benefit to human health.
3. In the prior art, the peony seed oil is more treated, which may result in loss of part of raw materials and reduction of efficacy.
4. In the prior art, the dispersibility of the peony seed oil microcapsule powder and the stability of grease are required to be improved, and the application range and the storage stability of the product can be influenced.
In view of the above-mentioned shortcomings, the present invention provides a solution; by using isomaltooligosaccharides as carriers, the problem of elevated blood glucose can be avoided; meanwhile, a unique production process is adopted, the oil content of the peony seed oil microcapsule powder is increased to 60-70%, more linolenic acid is provided, and further benefits are obtained; in addition, the preparation method of the invention also reduces the treatment of the peony seed oil, and retains the original taste and flavor and efficacy; the dispersibility and the stability of the peony seed oil microcapsule powder are improved, and the application range and the storage stability of the product are increased.
Disclosure of Invention
The invention aims to provide peony seed oil microcapsule powder for avoiding hypertension and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the above purpose, in one aspect, the invention provides peony seed oil microcapsule powder for preventing hypertension, which comprises the following raw materials:
60-65 parts of peony seed oil microcapsule powder;
5-7 parts of peony peptide powder;
10-15 parts by weight of xylitol;
15-20 parts of yam powder;
1-3 parts by weight of vitamin;
mineral substances 0.1-1 weight parts;
DHA,0.1-0.5 weight part;
lutein ester, 0.1-0.5 weight portions;
0.1 to 0.5 part by weight of taurine.
As a further improvement of the present technical solution, the vitamins include vitamins A, B1, B2, C and D.
As a further improvement of the present technical solution, the minerals include iron, zinc, calcium and magnesium.
In another aspect, the present invention provides a method for preparing the peony seed oil microcapsule powder for preventing hypertension, which comprises the following steps:
s1, preparing water, stirring and adding sodium caseinate to prepare a sodium caseinate solution with the concentration of 3.5%; preparing water, stirring and adding isomaltooligosaccharide to prepare isomaltooligosaccharide solution;
s2, stirring a sodium caseinate solution and an isomaltooligosaccharide solution according to a ratio of 1:9 to obtain a Maillard reaction product solution;
s3, preparing water, stirring and adding 2% of monopotassium phosphate and 0.5% of sodium tripolyphosphate to prepare an emulsifier and stabilizer aqueous solution; heating and melting 2% of mono-diglycerol fatty acid ester and 1% of sodium stearoyl lactylate, and then stirring and adding peony seed oil to form a mixture;
s4, adding an emulsifier, a stabilizer aqueous solution and a mixture into the Maillard reaction product solution, emulsifying, shearing, uniformly dispersing and drying to obtain peony seed oil microcapsule powder;
s5, adding the peony peptide powder, xylitol, yam powder, vitamins, minerals, DHA, lutein ester and taurine into the peony seed oil microcapsule powder, and uniformly mixing and stirring to obtain the juvenile peony seed oil peptide microcapsule powder.
Preferably, in S1, the water temperature for preparing the sodium caseinate solution is 80 ℃, and the water temperature for preparing the isomaltooligosaccharide solution is 80 ℃.
Preferably, in the step S2, the mixing temperature is 80 ℃, and the stirring time is 120min.
Preferably, in S3, the water temperature is 80 ℃.
Preferably, in the step S4, the emulsifying and shearing time is 25-30min
Compared with the prior art, the invention has the beneficial effects that:
1. in the peony seed oil microcapsule powder for avoiding hypertension and the preparation method thereof, no chemical solvent is used, so that the peony seed oil microcapsule powder is not only green and environment-friendly, but also beneficial to the health of eaters, and can supplement abundant linolenic acid; the peony peptide powder can timely supplement protein required by human body; the yam powder can be used as a traditional food raw material with homology of medicine and food, and can well invigorate spleen and nourish stomach, nourish yin and tonify kidney; xylitol can stabilize blood sugar, improve liver function, and protect teeth; vitamin a helps to maintain dark vision and skin and mucosal health; vitamin D can promote calcium absorption and promote bone and tooth formation; vitamin B1 is an indispensable component in energy metabolism, helping to maintain normal physiological functions of the nervous system; vitamin B2 is an indispensable component in energy metabolism, helping to maintain skin and mucous membrane health; vitamin C is helpful for maintaining skin, mucous membrane, bone and gum health, and can promote iron absorption and has antioxidant effect; magnesium is an important component of energy metabolism, tissue formation and skeletal development; calcium is a main component of human bones and teeth, and many physiological functions also require the participation of calcium, which can maintain bone density; iron is an important component of red blood cell formation, is an essential element of red blood cell formation, and is essential for the production of hemoglobin; zinc oxide is a nutrition enhancer, and a trace element zinc source is that zinc is an essential element for children to grow and develop, so that appetite and skin health can be improved; taurine improves endocrine state and enhances immunity of human body; DHA assists brain cell development; lutein ester supplements the macular pigment density of the retina macular area of human eyes, protects the macula and promotes the development of the macula; protecting vision and relieving asthenopia.
2. In the peony seed oil microcapsule powder for preventing hypertension and the preparation method thereof, the isomaltooligosaccharide is adopted as a carrier, and the isomaltooligosaccharide is difficult to digest by gastric enzymes, has low sweetness and low heat and basically does not increase blood sugar and blood fat, so that if the peony seed oil microcapsule powder is eaten for a long time, the blood sugar is not increased, the insulin level in blood is not changed, and diabetics can eat the peony seed oil microcapsule powder with safety; the isomaltooligosaccharide can promote the proliferation of bifidobacteria in intestinal tracts, inhibit the formation of harmful bacteria and putrefying substances in the intestinal tracts, increase the vitamin content and improve the immunity of organisms; preventing dental caries, and preventing dental caries by preventing isomaltooligosaccharide from being utilized by Streptococcus caries and decomposing by oral cavity enzyme solution; the isomaltooligosaccharides belong to the class of non-digestible oligosaccharides and have the function of water-soluble dietary fibers.
3. According to the peony seed oil microcapsule powder for preventing hypertension and the preparation method thereof, the oil content of the peony seed oil microcapsule powder is improved to 60-70% by adopting a unique production process, the oil content is higher, more linolenic acid can be provided under the condition of smaller addition, and the linolenic acid can be metabolized in a human body to be converted into DHA and EPA. DHA and EPA can be directly absorbed by human body, nourish brain cells, promote division and growth of brain cells; the development of the cranial nerve and the optic nerve is improved, so that the memory of the brain is improved, the logic thinking ability is enhanced, and the eyes are bright.
4. The peony seed oil microcapsule powder capable of avoiding hypertension and the preparation method thereof improve the dispersibility of grease, obviously enhance the water solubility and emulsifying dispersibility, improve the tissue state and flavor characteristics of the peony seed oil microcapsule powder when applied to foods, and can be applied to foods which cannot use grease or are difficult to use grease, thereby overcoming various disadvantages of the traditional grease, having the advantages of water-in-water dissolution, high stability, convenient production and preservation and the like, and greatly widening the application range of the grease; and the peony seed oil is simple to eat, convenient to store, less in treatment on the peony seed oil, high in absorption efficiency, capable of guaranteeing the original juice and flavor of the peony seed oil as much as possible, and capable of keeping the efficacy of the peony seed oil.
Drawings
FIG. 1 is a schematic diagram showing the effect of reaction time on grafting degree and browning degree in a test example of the present invention;
FIG. 2 is a schematic diagram showing the effect of temperature on the degree of grafting and browning in the test example of the invention;
FIG. 3 is a schematic representation of the effect of pH on degree of grafting and degree of browning in a test example of the invention;
FIG. 4 is a schematic diagram showing the effect of the ratio of sodium caseinate to isomaltooligosaccharide on the degree of grafting and browning in the test example of the present invention;
FIG. 5 is a schematic diagram showing the effect of sodium caseinate concentration on grafting degree and browning degree in the test example of the present invention;
FIG. 6 is a schematic diagram of the oxidation resistance of Maillard reaction products in a test example of the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment of the invention provides peony seed oil microcapsule powder for preventing hypertension, which comprises the following raw materials:
60 parts of peony seed oil microcapsule powder;
5 parts of peony peptide powder; the peony peptide is an ingredient extracted from flos moutan, has antioxidant and antiinflammatory effects, and is helpful for protecting cardiovascular health;
xylitol, 10 parts by weight; xylitol is a natural low calorie sweetener, and can reduce sugar intake, and is beneficial for controlling blood pressure and weight;
20 parts of yam powder; the Chinese yam is rich in dietary fibers and various microelements, is beneficial to improving blood sugar and blood fat and is beneficial to cardiovascular health;
1 part by weight of vitamin; vitamins A, B, B2, C and D are included, which are essential vitamins for the growth and development of children, play important roles in the cardiovascular system, help to protect blood vessels and heart health, and maintain immune function;
mineral, 0.1 parts by weight; minerals including iron, zinc, calcium and magnesium are critical to maintaining electrolyte balance and cardiac function;
DHA,0.1 weight portion; DHA is an Omega-3 fatty acid which can support cardiovascular health, lower blood pressure and reduce the risk of arteriosclerosis;
lutein ester, 0.1 weight parts; lutein ester is a natural antioxidant substance, and has antiinflammatory and vision protecting effects;
taurine, 0.1 parts by weight; taurine has important physiological roles in the body including maintenance of normal function of heart muscle and vascular elasticity.
Example 2
The embodiment of the invention provides peony seed oil microcapsule powder for preventing hypertension, which comprises the following raw materials:
63 parts of peony seed oil microcapsule powder;
6 parts of peony peptide powder;
13 parts by weight of xylitol;
17 parts of yam powder;
vitamin, 2 parts by weight; including vitamins A, B, B2, C and D;
mineral, 0.5 parts by weight; minerals including iron, zinc, calcium and magnesium;
DHA,0.3 weight portions;
lutein ester, 0.3 weight portions;
taurine, 0.3 weight portions.
Example 3
The embodiment of the invention provides peony seed oil microcapsule powder for preventing hypertension, which comprises the following raw materials:
65 parts of peony seed oil microcapsule powder;
7 parts of peony peptide powder;
xylitol, 15 parts by weight;
15 parts of yam powder;
3 parts by weight of vitamins; including vitamins A, B, B2, C and D;
1 part by weight of minerals; minerals including iron, zinc, calcium and magnesium;
DHA,0.5 weight portion;
lutein ester, 0.5 weight portions;
taurine, 0.5 weight portions.
The embodiment of the invention also provides a preparation method for preparing the peony seed oil microcapsule powder for preventing hypertension, which comprises the following specific steps:
1. preparation of peony seed oil microcapsule powder
(1) Preparing water at 80 ℃, stirring and adding sodium caseinate to prepare a sodium caseinate solution with the concentration of 3.5%; preparing water at 80 ℃, stirring and adding isomaltooligosaccharide to prepare isomaltooligosaccharide solution;
(2) Mixing sodium caseinate solution and isomaltooligosaccharide solution at a ratio of 1:9 at 80deg.C for 120min to obtain Maillard reaction product solution;
(3) Preparing water at 80 ℃, stirring and adding 2% of monopotassium phosphate and 0.5% of sodium tripolyphosphate to prepare an emulsifier and stabilizer aqueous solution; heating and melting 2% of mono-diglycerol fatty acid ester and 1% of sodium stearoyl lactylate, and then stirring and adding peony seed oil to form a mixture;
(4) Adding an emulsifier, a stabilizer aqueous solution and a mixture into the Maillard reaction product solution, emulsifying and shearing for 25-30min, uniformly dispersing and drying to obtain the peony seed oil microcapsule powder.
2. Preparation of peony seed oil microcapsule powder
And adding the peony peptide powder, xylitol, yam powder, vitamins, minerals, DHA, lutein ester and taurine into the peony seed oil microcapsule powder, and uniformly mixing and stirring to obtain the juvenile peony seed oil peptide microcapsule powder.
In the preparation process of the peony seed oil peptide microcapsule powder, no chemical solvent is used, so that the peony seed oil peptide microcapsule powder is environment-friendly, is beneficial to the health of eaters, and can supplement abundant linolenic acid; the peony peptide powder can timely supplement protein required by human body; the yam powder can be used as a traditional food raw material with homology of medicine and food, and can well invigorate spleen and nourish stomach, nourish yin and tonify kidney; xylitol can stabilize blood sugar, improve liver function, and protect teeth; vitamin a helps to maintain dark vision and skin and mucosal health; vitamin D can promote calcium absorption and promote bone and tooth formation; vitamin B1 is an indispensable component in energy metabolism, helping to maintain normal physiological functions of the nervous system; vitamin B2 is an indispensable component in energy metabolism, helping to maintain skin and mucous membrane health; vitamin C is helpful for maintaining skin, mucous membrane, bone and gum health, and can promote iron absorption and has antioxidant effect; magnesium is an important component of energy metabolism, tissue formation and skeletal development; calcium is a main component of human bones and teeth, and many physiological functions also require the participation of calcium, which can maintain bone density; iron is an important component of red blood cell formation, is an essential element of red blood cell formation, and is essential for the production of hemoglobin; zinc oxide is a nutrition enhancer, and a trace element zinc source is that zinc is an essential element for children to grow and develop, so that appetite and skin health can be improved; taurine improves endocrine state and enhances immunity of human body; DHA assists brain cell development; lutein ester supplements the macular pigment density of the retina macular area of human eyes, protects the macula and promotes the development of the macula; protecting vision and relieving asthenopia.
The peony seed oil microcapsule powder in the market generally adopts glucose syrup as a carrier, the glucose syrup can cause the rise of blood sugar, and hyperglycemia and even diabetes are easy to occur after long-term eating; the peony seed oil microcapsule powder disclosed by the invention adopts the isomaltooligosaccharide as a carrier, so that the isomaltooligosaccharide is difficult to digest by gastric enzymes, the sweetness and the heat are low, and basically blood sugar and blood fat are not increased, therefore, if the peony seed oil microcapsule powder is eaten for a long time, the blood sugar is not increased, the insulin level in blood is not changed, and a diabetic patient can eat the peony seed oil microcapsule powder with ease; the isomaltooligosaccharide can promote the proliferation of bifidobacteria in intestinal tracts, inhibit the formation of harmful bacteria and putrefying substances in the intestinal tracts, increase the vitamin content and improve the immunity of organisms; preventing dental caries, and preventing dental caries by preventing isomaltooligosaccharide from being utilized by Streptococcus caries and decomposing by oral cavity enzyme solution; the isomaltooligosaccharides belong to the class of non-digestible oligosaccharides and have the function of water-soluble dietary fibers.
The oil content of the peony seed oil microcapsule powder on the market is generally 10 percent and 50 percent at most, but the invention adopts a unique production process to increase the oil content of the peony seed oil microcapsule powder to 60-70 percent, has higher oil content, can provide more linolenic acid under the condition of smaller addition, and can convert the linolenic acid into DHA and EPA by metabolism in human bodies. DHA and EPA can be directly absorbed by human body, nourish brain cells, promote division and growth of brain cells; the development of the cranial nerve and the optic nerve is improved, so that the memory of the brain is improved, the logic thinking ability is enhanced, and the eyes are bright.
The microencapsulated grease powder is less affected by environmental factors such as temperature, the storage stability is improved, and the shelf life of the grease can be prolonged; the product is convenient for transportation, storage and taking, and provides convenience for food industry processing; the peony seed oil peptide microcapsule powder improves the dispersibility of grease, obviously enhances the solubility and emulsifying dispersion capacity of the peony seed oil peptide microcapsule powder to water, can improve the tissue state and flavor characteristics of the peony seed oil peptide microcapsule powder when being applied to food, can be applied to food which cannot use grease or is difficult to use grease, not only overcomes various disadvantages of the traditional grease, but also has the advantages of water-in dissolution, high stability, convenience in production and preservation and the like, and greatly widens the application range of the grease; and the peony seed oil is simple to eat, convenient to store, less in treatment on the peony seed oil, high in absorption efficiency, capable of guaranteeing the original juice and flavor of the peony seed oil as much as possible, and capable of keeping the efficacy of the peony seed oil.
The invention has better effects on promoting the development of optic nerve cells and the development of brain nerve cells, improving the memory of the brain, enhancing the logic thinking ability, brightening eyes, maintaining the health of bones and teeth, improving the immunity of the body and the like through strict scientific proportion, and is a food which is safe, has no toxic or side effect and can be taken for a long time.
The peony seed oil microcapsule powder for preventing hypertension provided by the invention is further described by the following test examples.
Test examples
1. Materials and methods
1.1 materials and instruments
Low isomaltose from bowling equipment; sodium caseinate from henna limited; peony seed oil from the company of Dragon pool peony industries;
FM30D high speed shear disperser from Frouck; AH-basic high pressure homogenizer from ATS; XMTD-7000 water bath, from Yongguangming medical instrument in Beijing; a ni Lu Penwu dryer from halbine quadricaex automation equipment limited; su1510 scanning electron microscope from Hitachi, tokyo, japan; FA-ST water activity meter from GBX, france.
1.2 Experimental methods
1.2.1 preparation of Maillard reaction products from sodium caseinate and isomaltooligosaccharide
1.2.1.1 preparation of Maillard reaction product: preparing Sodium Caseinate (SC) solution with a certain concentration, adding isomaltose hypgather (IMO) according to the mass ratio of sodium caseinate to isomaltose hypgather, completely dissolving a substrate, heating to a certain temperature by using an interlayer reactor, adjusting pH, and reacting for a certain time to prepare Maillard Reaction Products (MRPs); the influence of the reaction time, the temperature, the pH, the addition proportion of SC and IMO and the concentration of SC on the reaction is respectively researched by adopting a single factor experiment by taking the grafting degree and the browning degree as indexes.
1.2.1.2 influence of reaction time on the extent of Maillard reaction: controlling the concentration of SC to be 3.5%, adjusting the mass ratio of SC to IMO to be 1:9, adjusting the pH to be 7.0, and carrying out glycosylation grafting reaction at 80 ℃, and examining the influence of the reaction time (30-240 min) on the grafting degree and the browning degree of MRPs.
1.2.1.3 influence of the reaction temperature on the extent of Maillard reaction: the concentration of SC is controlled to be 3.5%, the mass ratio of SC to IMO is 1:9, the PH is regulated to 7.0 for 120min, and the influence of different reaction temperatures (50-90 ℃) on the grafting degree and the browning degree of MRPs is studied.
1.2.1.4 influence of reaction pH on the extent of Maillard reaction: the concentration of SC is controlled to be 3.5%, the mass ratio of SC to IMO is 1:9, the reaction is carried out for 120min at 80 ℃, and the influence of different pH values (6-9) on the grafting degree and the browning degree of MRPs is studied.
1.2.1.5 effect of substrate ratio on the extent of Maillard reaction: the concentration of the SC is controlled to be 3.5%, the pH value is regulated to be 8.0, the reaction is carried out for 120min at 80 ℃, and the influence of different SC to IMO mass ratios (1:6, 1:7, 1:8, 1:9, 1:10, 1:11 and 1:12) on the grafting degree and the browning degree of the MRPs is studied.
1.2.1.6 influence of sodium caseinate concentration on the extent of maillard reaction: the mass ratio of the SC to the IMO is controlled to be 1:9, the pH value is regulated to be 8.0, the reaction is carried out for 120min at 80 ℃, and the influence of different SC concentrations (1% -4%) on the grafting degree and the browning degree of the MRPs is studied.
1.2.1.7 determination of the degree of grafting the free amino content was determined by the OPA method: lysine is used to replace the sample to make a standard curve, so that the content A of the self-market hair base in the sample is calculated.
Wherein, at is the free amino content of the graft and mol/L; a o the free amino content, mol/L, of a single protein under the same conditions.
1.2.1.8 determination of the Browning degree of Maillard reaction: samples were taken from the ice bath to 25℃after the reaction, centrifuged at 4000r/min for 10min, and the supernatant of the samples was diluted 20-fold with 0.1% (w/w) SDS, while the dilution was used as a blank, and the degree of Browning (BI) was expressed as absorbance at 420nm, A420 nm.
1.2.2 oxidation resistance of Maillard reaction products
1.2.2.1 determination of the reducing force: mixing 1.0 mM RPS with 1.0mL of phosphate buffer solution and 1.0mL of 1.0% (w/v) K3Fe (CN) 6 solution, uniformly stirring, reacting at 50 ℃ for 20min, immediately carrying out ice bath to 25 ℃, adding 1.0mL (10% w/v) trichloroacetic acid solution, centrifuging at 4000r/min for 10min after mixing, taking 1.0mL of supernatant, uniformly mixing with 1.0mL of distilled water and 200 mu L of 0.1% (w/v) FeCl3, standing for 10min, measuring absorbance A700 at 700nm, wherein absorbance represents reduction capacity, and using distilled water to replace K3Fe (CN) 6 in blank.
1.2.2.2 determination of the Fe2+ chelating ability of the Maillard reaction product: accurately taking 1m sample solution, adding 1.85mL of deionized water, mixing with 0.05mL of 2mmol/LFECL2, standing at room temperature and 25 ℃ for 30s, adding 0.1mL of 5mM of phenanthrene Luo Qin reagent, standing at room temperature for 10min after uniform mixing, centrifuging for 30min at 4000r/min, measuring the absorbance at 562nm, and taking equal volume of distilled water instead of the sample as a blank; the calculation formula of the chelating ability:
1.2.3 influence of emulsifier and stabilizer on the encapsulation efficiency of the mixed oil microcapsules: the MRPs are used as wall materials, and the influence of the compound use of the mono-diglycerol fatty acid ester (2%), sodium lactate (1%), monopotassium phosphate (2%), sodium tripolyphosphate (0.5%), mono-diglycerol fatty acid ester (3%), sodium lactate (2%), monopotassium phosphate (3%), and sodium tripolyphosphate (1%) on the surface oil and the embedding rate of the peony seed oil microcapsule powder is studied respectively.
1.2.4 preparation of peony seed oil microcapsule powder: adding peony seed oil at 75-80 ℃ by using MRPs prepared in 1.2.1, wherein the mass ratio of wall material to core material is 1.0:1.68, adding 2% of mono-diglycerol fatty acid ester, 1% of sodium lactate stearate, 2% of monopotassium phosphate and 0.5% of sodium tripolyphosphate as an emulsifier and a stabilizer, shearing at a high speed of 12000r/min for 25-30min, preparing mixed oil emulsion at 40MPa and 18MPa homogenizing pressure, and preparing peony seed oil microcapsule powder by spray drying; the spray drying condition is that the inlet air temperature is 150-205 ℃, the outlet air temperature is 70-90 ℃, and the pressure of the high-pressure pump is 22-24MPa.
1.2.5 determination of the envelope percentage of peony seed oil microcapsule powder: accurately weighing m of surface oil 0 Placing peony seed oil microcapsule powder sample in a dry conical flask, adding 60mL petroleum ether into the flask for washing three times, stirring for 30s each time, standing for 60s, and filtering to obtain a dry flat-bottomed flask m 1 The method comprises the steps of carrying out a first treatment on the surface of the Evaporating the solvent in a water bath at 50deg.C by rotary evaporator, oven drying at 60deg.C to constant weight, and weighing m 2 The method comprises the steps of carrying out a first treatment on the surface of the 3 replicates were run for each sample; the calculation formula of the microcapsule surface oil (So) is as follows:
total oil 1g of the precisely weighed microcapsule powder was added to 5mL of warm water (50 ℃) and shaken for 15min, the resulting solution was extracted twice with 90mL of n-hexane/isopropanol (3:1 v/v) and centrifuged at 4000r/min for 15min; the clear organic phase is collected and evaporated, at 45 ℃ until the extracted fat residue reaches constant weight; the total oil (To) was calculated, and the embedding rate (EE) was calculated.
1.3 data statistics
All data represent all indicators as mean ± standard deviation, all replicates were plotted using origin9.1 software and significant differences between sample mean were assessed using SPSS20.0 test (P < 0.05).
2 results and discussion
2.1 Single factor experimental results of Maillard reaction products
2.1.1 influence of reaction time on Maillard reaction products: as shown in FIG. 1, the grafting degree of the product increases significantly (P < 0.05) as the reaction proceeds, and the grafting degree decreases after the reaction time exceeds 120 min; this is probably due to the fact that in the early stage of the reaction, the hydrophilic and hydrophobic properties of the protein molecules are changed by grafting, free amino groups are gradually exposed, meanwhile, continuous heating leads to the stretching of the structure of the protein molecules, IMO is gradually combined with the protein molecules, and the grafting degree is gradually increased; however, as the heating time is prolonged, tryptophan may be damaged, and grafting is blocked; in addition, partial grafts may be degraded in the later stage of Maillard reaction, brown substances are increased, and the grafting degree is reduced; 120min was chosen as the reaction time to ensure higher grafting and lower browning levels.
2.1.2 influence of reaction temperature on Maillard products influence of temperature on MRPs: as shown in FIG. 2, when the temperature is 50-80 ℃, the grafting degree is continuously increased (P < 0.05), and certain heat treatment is beneficial to exposing epsilon-amino groups of lysine in protein molecules on the surface, so that IMO is beneficial to contacting with the protein molecules, and the reaction is rapid; however, after 80 ℃, the speed is obviously slowed down, and the browning degree is obviously increased; when the temperature is too high, the interaction between protein molecules increases, so that aggregation between protein molecules is unfavorable for the reaction, and the grafting degree increases slowly. The color and luster of the MRPs are obviously enhanced because of the increase of colored substances in the later period of the reaction; therefore 80℃is chosen as the optimal temperature.
2.1.3 influence of reaction pH on Maillard reaction products: as can be seen from fig. 3, as the pH increases, the grafting degree and the browning degree are increased to 20.97% at pH8.0, and the browning degree is only 0.30, so pH8.0 is selected as the reaction condition; maillard reaction is easy to occur under weak alkaline conditions; at pH 9.0, the grafting degree is increased slowly, probably because the primary structure of the peptide chain is damaged due to the overbased condition, the reaction is unfavorable due to the changes of deamination, decarboxylation, peptide bond breakage and the like, toxic compounds are more, and the browning degree is obviously increased.
2.1.4 effect of substrate ratio on Maillard reaction product: the result of the influence of the SC to IMO mass ratio on MRPs is shown in FIG. 4; under the condition that the SC addition amount is certain, the grafting degree is continuously increased along with the increase of the IMO addition amount, mainly because the sugar addition amount is increased, the collision probability between the sugar and the amino is increased, the browning degree is reduced, and because the IMO is white, the color of the reaction is covered; when the adding amount of IMO is further increased, the viscosity of the system is increased, the molecular movement is blocked, the Maillard reaction degree is slowed down, and the grafting degree is reduced; when SC, IMO is 1: the grafting degree is highest at 9 and reaches 21.81%, and the browning degree is only 0.21; thus 1:9 was chosen as the optimal addition.
2.1.5 influence of sodium caseinate concentration on maillard reaction products: as the concentration of SC increases, the grafting degree increases and then decreases, as shown in fig. 5, under the condition of a certain reaction proportion, the SC concentration increases, the collision probability between molecules increases, so that contact between molecules is facilitated, the concentration further increases, viscosity increases, molecular movement is hindered, the grafting degree decreases, and the browning degree increases mainly because the caramelization reaction is severe and the color deepens due to long-time heating with too low moisture content; thus 3.5% is selected as the optimal concentration.
In conclusion, the MRPs prepared under the conditions that the concentration of SC is 3.5%, the ratio of SC to IMO is 1:9, the pH is 8.0, and the reaction time is 120min at 80 ℃ have higher grafting degree and lower browning degree of 26.30% and only 0.29; under the condition of ensuring higher grafting degree, the wall material with lower browning degree is prepared, which is favorable for improving the physicochemical property of the microcapsule powder.
2.2 Maillard reaction wall Material oxidation resistance
Preparing MRPs according to the experimental result of 2.1, and further analyzing the oxidation resistance of the MRPs from the reducing power and the Fe < 2+ > chelating power; as can be seen from fig. 6, as the concentration of MRPs increases, the reducing power is continuously increased, and the main reason may be that the compounds with strong reducing power such as intermediate products of MRPs and browning products have the capability of providing hydrogen atoms or supplying electrons, blocking the chain-lock reaction of free radicals, and can react with the free radicals to become more stable substances, so that the fe3+ iron cyanide complex is reduced to fe2+ MRPs, the chelating power reaches 70.65% at 8mg/mL, and then gradually becomes gentle, and the fe2+ chelating power is caused by hydroxyl generated by the MRPs.
Therefore, MRPs are tried to be used as wall material embedding mixed grease to improve the antioxidation capability of the wall material embedding mixed grease, and meanwhile, the wall material embedding mixed grease can play a good role in antioxidation in the application process of microcapsule powder.
2.3 Effect of emulsifier and stabilizer on the encapsulation efficiency of Mixed oil microcapsules
Generally, an emulsifier and a stabilizer cannot meet the requirement of all grease on the hydrophilic-lipophilic balance value, so the emulsifier and the stabilizer are adopted for compounding to solve the problem; as shown in table 1, when the emulsion is compounded, the surface oil can be obviously reduced, and the embedding rate is obviously improved (P < 0.05), the main reason is probably that the interfacial tension of the water phase and the oil phase can be reduced after the compounding, and the interfacial tension and the MRPs cooperate on the surface of the mixed oil to form a certain steric hindrance, mechanical and electrostatic barrier, so that the coalescence speed between the emulsion is slowed down, a stable O/W system is formed, the emulsion has good stability, the surface oil is reduced, and the embedding rate is improved.
TABLE 1 Effect of emulsifiers, stabilizers on the microencapsulation powder embedding Rate results
Conclusion 3
The sodium caseinate and isomaltooligosaccharide Maillard reaction product is adopted as a wall material, the concentration of the sodium caseinate is 3.5%, the ratio of the sodium caseinate to the isomaltooligosaccharide is 1:9, the reaction time is 120min, the reaction pH is 8, the temperature is 80 ℃, 2% of mono-diglycerol fatty acid ester, 1% of sodium stearate, 2% of monopotassium phosphate and 0.5% of sodium tripolyphosphate are simultaneously added, and 40 and 18MPa are adopted for secondary homogenization, so that the microcapsule powder with the grease load up to 60-70% is prepared, the embedding rate is more than 98%, and the oxidation resistance is strong. The research provides a certain industrial guiding significance for preparing the high-load grease microcapsule product with high embedding rate and good oxidation resistance by utilizing a wet method.
The foregoing has shown and described the basic principles, principal 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 above-described embodiments, and that the above-described embodiments and descriptions are only preferred embodiments of the present invention, and are not intended to limit the invention, and that various changes and modifications may be made therein without departing from the spirit and scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (8)

1. The peony seed oil microcapsule powder for preventing hypertension is characterized by comprising the following raw materials:
60-65 parts of peony seed oil microcapsule powder;
5-7 parts of peony peptide powder;
10-15 parts by weight of xylitol;
15-20 parts of yam powder;
1-3 parts by weight of vitamin;
mineral substances 0.1-1 weight parts;
DHA,0.1-0.5 weight part;
lutein ester, 0.1-0.5 weight portions;
0.1 to 0.5 part by weight of taurine.
2. The peony seed oil microcapsule powder for preventing hypertension according to claim 1, wherein: the vitamins include vitamins A, B1, B2, C and D.
3. The peony seed oil microcapsule powder for preventing hypertension according to claim 1, wherein: the minerals include iron, zinc, calcium and magnesium.
4. A method for preparing peony seed oil microcapsule powder for preventing hypertension according to any one of claims 1-3, comprising the following steps:
s1, preparing water, stirring and adding sodium caseinate to prepare a sodium caseinate solution with the concentration of 3.5%; preparing water, stirring and adding isomaltooligosaccharide to prepare isomaltooligosaccharide solution;
s2, stirring a sodium caseinate solution and an isomaltooligosaccharide solution according to a ratio of 1:9 to obtain a Maillard reaction product solution;
s3, preparing water, stirring and adding 2% of monopotassium phosphate and 0.5% of sodium tripolyphosphate to prepare an emulsifier and stabilizer aqueous solution; heating and melting 2% of mono-diglycerol fatty acid ester and 1% of sodium stearoyl lactylate, and then stirring and adding peony seed oil to form a mixture;
s4, adding an emulsifier, a stabilizer aqueous solution and a mixture into the Maillard reaction product solution, emulsifying, shearing, uniformly dispersing and drying to obtain peony seed oil microcapsule powder;
s5, adding the peony peptide powder, xylitol, yam powder, vitamins, minerals, DHA, lutein ester and taurine into the peony seed oil microcapsule powder, and uniformly mixing and stirring to obtain the juvenile peony seed oil peptide microcapsule powder.
5. The preparation method of the peony seed oil microcapsule powder for preventing hypertension according to claim 4, which is characterized by comprising the following steps: in the step S1, the water temperature for preparing the sodium caseinate solution is 80 ℃, and the water temperature for preparing the isomaltooligosaccharide solution is 80 ℃.
6. The preparation method of the peony seed oil microcapsule powder for preventing hypertension according to claim 4, which is characterized by comprising the following steps: in the step S2, the mixing temperature is 80 ℃, and the stirring time is 120min.
7. The preparation method of the peony seed oil microcapsule powder for preventing hypertension according to claim 4, which is characterized by comprising the following steps: in the step S3, the water temperature is 80 ℃.
8. The preparation method of the peony seed oil microcapsule powder for preventing hypertension according to claim 4, which is characterized by comprising the following steps: in the step S4, the emulsification shearing time is 25-30min.
CN202311134978.2A 2023-09-05 2023-09-05 Peony seed oil microcapsule powder capable of avoiding hypertension and preparation method thereof Withdrawn CN117322626A (en)

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