CN1965657A - Method for preparing flour nutrition intensifying Vitamin A microcapsule - Google Patents
Method for preparing flour nutrition intensifying Vitamin A microcapsule Download PDFInfo
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- CN1965657A CN1965657A CNA2006100977731A CN200610097773A CN1965657A CN 1965657 A CN1965657 A CN 1965657A CN A2006100977731 A CNA2006100977731 A CN A2006100977731A CN 200610097773 A CN200610097773 A CN 200610097773A CN 1965657 A CN1965657 A CN 1965657A
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Abstract
The invention relates to a method for preparing vitamin A microcapsule flour nourishment reinforcer, wherein it uses vitamin A oil as corn, uses HI-CAP100 as wall material, uses O/W high-pressure to emulsify and eccentric atomization technique, to prepare the microcapsule with stable property and flow property. The efficiency of said microcapsule is 99.06%, the yield is 97.81%; with high-pressure liquid test, the vitamin A content is higher than 3.5*105IU/g, the average particle diameter is 85.6 mum; and its bulk specific gravity is not significant different from the bulk specific gravity of flour (P>0.05, stop angle (phi)<=30degree).
Description
Technical field
A kind of preparation method of flour nutrition intensifying Vitamin A microcapsule belongs to food additives and microcapsules preparing technical field.
Background technology
The connotation of vitamin A is actually and comprises that those have the equally bioactive class material of vitamin A, and it is being safeguarded the growth of body, safeguards that epidermis is complete, bone and embryonic development, hemoposieis, is keeping normal vision, anti-infective and strengthen in the immunologic function and play an important role.National nutrition survey result in 2002 shows that meals, the nutrition condition of China urban and rural residents have had obvious improvement, and malnutritive and nutritional deficiency illness rate continues to descend.But also there is the problem that can not be ignored in resident's nutrition with health, still is faced with the double challenge of nutritional deficiency and nutrient imbalance.Some deficiency diseases still exist, and are 9.3% as China's 3～12 years old vitamin A in children shortage rate, and wherein the boy 9.6%, and the young girl 9.1%.Vitamin A marginal deficiency rate is 45.1% among the children; Wherein the boy 46.0%, and the young girl 44.2%.Rural children VAD rate 11.2% and marginal deficiency rate 49.6%, urban children VAD rate 3.0% and marginal deficiency rate 29.0%.Modern nutriology no longer is confined to prevent merely some deficiency disease, but expand to the generation that improves operating efficiency, reduces chronic diseases such as cardiovascular disease and tumour and prolong wide research field such as human longevity, nutrition is improving the overall quality of the population, is preventing to bring into play more and more important effect aspect the multiple chronic disease.In order to improve the nutrition condition of VAD, many countries all taked the measure of food nutrient fortifying, had all obtained the clear and definite effect of improving.Guatemala's vitamin A strengthening sugar, Philippine's vitamin A strengthening sodium glutamate, Brazil's vitamin A strengthening soybean oil.U.S. food and NI had once proposed cereal products are carried out a new policy of fortification in 1974, and suggestion problem on the technical solution before implementing.Because the danger that the crowd in the most of area of the U.S. at that time has nutrients such as potential vitamin A, riboflavin, iron, calcium, magnesium, zinc to lack, come from bread basket because of 26% heat energy again, therefore proposed in cereal products, to strengthen the decision of 11 kinds of nutrients.In order to improve community nutrition, China has done a lot of effectively work aspect food nutrient fortifying, and flour enrichment scheme in 2002 is formulated the basis of having established nutrition improvement.China is maximum in the world Wheat Production state and country of consumption.The high coverage rate in flour consumer groups and area and relatively low reinforcement technique barrier make flour become one of first-selected food carrier of fortification.Flour nutrition intensifying work is a system engineering, on October 18th, 2002, country's public nutrition improvement project office, public's nutrition and the centre of development is in Beijing organizes " discussion of Chinese flour nutrition intensifying prescription ", from multidigit expert's joint research of nutrition, flour processing, food additives aspect, determined that according to 25%～30% of meals recommended amounts every day (RDA) recommended formula of China's flour nutrition intensifying is " 7+1 " scheme: Cobastab
13.5mg/kg, Cobastab
23.5mg/kg, niacin 35mg/kg, folic acid 1mg/kg, iron 20mg/kg (ED TA iron) 35 or 40mg/kg (ferrous sulfate), zinc 25mg/kg, calcium 1000mg/kg, vitamin A 2mg/kg.The nutrient that adds by the national project prescription in every 1kg food only needs RMB somewhat.Therefore some economists think that government's public welfare cause is not only in nutrition, and the nutrition industry just progressively becomes the industry of low input, high repayment.
At present, imported product is mainly adopted in the agent of vitamin A flour nutrition intensifying.Utilizing domestic technique and device fabrication vitamin A flour nutrition intensifying preparation, is further to advance community nutrition to improve project to be badly in need of.
Microencapsulation technology is the vitamin A of oily is transformed into free-pouring powder, makes the mixing of it and flour become very convenient.Along with the development of food industry, it is that problem to be solved is arranged that food enrichment and carrier mix stability always.Adopt the centrifugal spray granulation technology to make vitamin A flour nutrition intensifying agent size distribution adjust to the best distribution scope, the unit weight that makes its unit weight and flour is there was no significant difference (P＞0.05) statistically, for itself and flour mixing uniformity provide basic condition.
Preparation vitamin A flour nutrition intensifying agent main key concentrates on two aspects: the one, prepare the vitamin A of Powdered good fluidity; The 2nd, the unit weight of its unit weight and flour is there was no significant difference (P＞0.05) statistically, makes itself and being uniformly mixed into of flour be possible.
Summary of the invention
The objective of the invention is to propose a kind of preparation method of flour nutrition intensifying Vitamin A microcapsule.This hardening agent not only has the trophic function of described vitamin A, and easily evenly mixes with flour.
Technical scheme of the present invention: with the oleovitamin A is heartwood, and starch octenyl succinate anhydride HI-CAP100 is the wall material, by high-pressure homogeneous emulsification of O/W and centrifugal spray granulation technology, prepares pulverous flour nutrition intensifying Vitamin A microcapsule product.Its technology is:
1) immersion of wall material dissolving:
With starch octenyl succinate anhydride HI-CAP100 is wall material (starch octenyl succinate anhydride HI-CAP100 is provided by the chemical trade of national starch (Shanghai) Co., Ltd.), with 40～90 ℃ hot water the wall material is dissolved fully, 200～400 rev/mins of stirrings, being configured to concentration is the wall material solution of 10～50g/100mL.
2) mixing of heartwood and wall material:
Under agitation, oleovitamin A stream shape is joined in the wall material solution for preparing, the addition of vitamin A is 10～50g/100mL, and amounting to into carrying capacity is 20%～50%,
Computing formula is: carrying capacity=[heartwood/(heartwood+wall material)] * 100%, carried out 5000～20000 rev/mins of high speed dispersion then 1～2 minute.
3) high-pressure homogeneous emulsification:
Homogenization pressure is 10～40MPa for the first time, and homogenization pressure is 10～40MPa for the second time, and homogenizing temperature is a room temperature, makes wall material and heartwood form O/W type emulsion.
4) centrifugal spray granulation:
EAT is 150～220 ℃, and leaving air temp is 60～100 ℃, and the vibration frequency of centrifugal atomizer is 20～40Hz, and the O/W type emulsion that contains oleovitamin A is prepared into Powdered flour nutrition intensifying Vitamin A microcapsule.The quality index of the flour nutrition intensifying Vitamin A microcapsule that obtains sees Table 1.
Table 1
| Project | Index | |
| Sense index | The proterties smell | Pale yellow powder does not have and to go mouldy, no caking, free from extraneous odour, free from admixture, flow freely no bad smell |
| Physical and chemical index | (mg/kg) arsenic content (As) is (mg/kg) for vitamin A content moisture (%) ash content (%) heavy metal (in Pb) | ≥3.5×10 5IU/g ≤10.0 ≤5.0 ≤5.0 ≤1.5 |
| Microbiological indicator | Total number of bacteria (cfu/g) coliform (MPN/100g) pathogenic bacteria (duodenum 12 road pathogenic bacteria and pathogenic coccus) | ≤ 5000≤30 must not detect |
Beneficial effect of the present invention:
With starch octenyl succinate anhydride HI-CAP100 is the wall material; HI-CAP100 is that formation had hydrophilic and the material oleophylic amphotericity after esterification took place under alkali condition for starch and ocentyl succinic; has emulsibility preferably; it is can be on oil-water interfaces directed to form one deck continuously and have an interfacial film certain flexible and that be not easy to break; embedding and protect heartwood to avoid adverse environmental factors such as influences such as light, oxygen effectively; improve the stability and the shelf life of product with this, and realized the slow releasing function of control heartwood.
Microencapsulation technology is transformed into free-pouring Powdered microcapsules to the oleovitamin A of oily, makes the mixing of itself and flour become very convenient.In numerous Microencapsulation Method, spray drying technology is the technology that is most widely used in the food micro capsule technology.Spray-drying can intermittently operated, also can continued operation, help large-scale production.Microencapsulation efficient of the present invention is 99.06%, and the microencapsulation productive rate is 97.81%.Measure the content of vitamin A 〉=3.5 * 10 in the microcapsules through the high pressure liquid phase
5IU/g; Volume average particle size (D through laser granularmetric analysis type vitamin A microcapsules
4,3) be 85.6 μ m.
Utilize the centrifugal spray granulation technology, make the size distribution of vitamin A flour nutrition intensifying agent adjust to the best distribution scope, the unit weight that makes its unit weight and flour is there was no significant difference (P＞0.05) statistically, for itself and flour mixing uniformity provide condition.
The product of the present invention's preparation is a buff powder, and the unit weight of its unit weight and flour is there was no significant difference (P＞0.05) statistically; Angle of repose (Ψ)≤30 °, good fluidity, carry out the T-test statistical analysis of two samples with the SAS8.1 statistical software with the angle of repose of external imported product, statistics shows that both angles of repose do not have significant difference (P＞0.05) statistically, and the liquidity scale of product is reached advanced world standards.The agent of vitamin A flour nutrition intensifying is in 60% the environment behind the storage 10d in relative humidity, and its water absorption rate＜5% still keeps its free-flowing properties.With flour nutrition intensifying Vitamin A microcapsule is that the ratio of 2mg/kg is mixed with flour with the vitamin A amount, obtains the vitamin A enriched nutritive flour.
Description of drawings
Preparation technology's flow chart of Fig. 1 flour nutrition intensifying Vitamin A microcapsule.
The HPLC collection of illustrative plates of Fig. 2 vitamin A standard items.
The HPLC collection of illustrative plates of Fig. 3 type vitamin A microcapsules sample.
The particle diameter distribution map of Fig. 4 type vitamin A microcapsules.
The specific embodiment
Embodiment 1
The amount of starch octenyl succinate anhydride HI-CAP100 is 40～80g, and with 40～50 ℃ 400ml hot-water soaks 1～5 hour, 200～400 rev/mins were stirred to fully dissolving, and to be configured to concentration be (W/V) wall material solution of 10%～20%.Under agitation flow shape and add oleovitamin A 10～35g (carrying capacity is about 20%～30%), high speed dispersion (5000～20000r/m, 1～2min), high-pressure homogeneous twice, homogenization pressure is 10～40MPa for the first time, and homogenization pressure is 10～40MPa for the second time, forms O/W emulsion.
170～220 ℃ of EATs, 70～100 ℃ of leaving air temps, the vibration frequency of centrifugal atomizer is that 20～40Hz carries out centrifugal spray granulation, obtains pulverous flour nutrition intensifying Vitamin A microcapsule.
Flour nutrition intensifying Vitamin A microcapsule is counted the ratio of 2mg/kg with the vitamin A amount and mixed, obtain the vitamin A enriched nutritive flour with flour.
The amount of starch octenyl succinate anhydride HI-CAP100 is 120～160g, and with 60～70 ℃ 400ml hot-water soaks 1～5 hour, 200～400 rev/mins were stirred to dissolving fully, are configured to (W/V) wall material solution of concentration 30%～40%.Stir dirty shape then and add oleovitamin A 50～100g (carrying capacity is about 30%～40%), high speed dispersion (5000～20000r/m, 1～2min), high-pressure homogeneous twice, homogenization pressure is 10～40MPa for the first time, and homogenization pressure is 10～40MPa for the second time, forms O/W emulsion.
160～210 ℃ of EATs, 60～90 ℃ of leaving air temps, the vibration frequency of centrifugal atomizer is that 20～40Hz carries out centrifugal spray granulation, obtains pulverous flour nutrition intensifying Vitamin A microcapsule.
Flour nutrition intensifying Vitamin A microcapsule is counted the ratio of 2mg/kg with the vitamin A amount and mixed, obtain the vitamin A enriched nutritive flour with flour.
Embodiment 3
The amount of starch octenyl succinate anhydride HI-CAP100 is 160～200g, soaks 1～5 hour with 70～90 ℃ 400ml, and 200～400 rev/mins are stirred to dissolving fully to be configured to concentration be 40%～50% (W/V) wall material solution.Stir dirty shape then and add oleovitamin A 100～200g (carrying capacity is about 40%～50%), high speed dispersion (5000～20000r/m, 1～2min), high-pressure homogeneous twice, homogenization pressure is 10～40MPa for the first time, and homogenization pressure is 10～40MPa for the second time, forms O/W emulsion.
150～200 ℃ of EATs, 60～80 ℃ of leaving air temps, the vibration frequency of centrifugal atomizer is that 20～40Hz carries out centrifugal spray granulation, obtains pulverous flour nutrition intensifying Vitamin A microcapsule.
Flour nutrition intensifying Vitamin A microcapsule is counted the ratio of 2mg/kg with the vitamin A amount and mixed, obtain the vitamin A enriched nutritive flour with flour.
Claims (1)
1. the preparation method of a flour nutrition intensifying Vitamin A microcapsule, it is characterized in that with the oleovitamin A being heartwood, starch octenyl succinate anhydride HI-CAP100 is the wall material, by high-pressure homogeneous emulsification of O/W and centrifugal spray granulation technology, prepare pulverous flour nutrition intensifying Vitamin A microcapsule product;
1) immersion of wall material dissolving:
With starch octenyl succinate anhydride HI-CAP100 is the wall material, with 40～90 ℃ hot water the wall material is dissolved fully, and 200～400 rev/mins of stirrings, being configured to concentration is the wall material solution of 10～50g/100mL;
2) mixing of heartwood and wall material:
Under agitation, oleovitamin A stream shape is joined in the wall material solution for preparing, the addition of vitamin A is 10～50g/100mL, carries out 5000～20000 rev/mins of high speed dispersion then 1～2 minute;
3) high-pressure homogeneous emulsification:
Homogenization pressure is 10～40MPa for the first time, and homogenization pressure is 10～40MPa for the second time, and homogenizing temperature is a room temperature, makes wall material and heartwood form O/W type emulsion;
4) centrifugal spray granulation:
EAT is 150～220 ℃, and leaving air temp is 60～100 ℃, and the vibration frequency of centrifugal atomizer is 20～40Hz, and the O/W type emulsion that contains oleovitamin A is prepared into Powdered flour nutrition intensifying Vitamin A microcapsule.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513394B (en) * | 2009-03-30 | 2011-04-27 | 浙江新和成股份有限公司 | Continuous preparation method for nanometer dispersed vitamin A microcapsule |
| CN101390588B (en) * | 2008-11-14 | 2011-07-27 | 中国农业大学 | Grease microcapsule prepared by high-pressure homogeneous modification rice starch and method thereof |
| CN102198116A (en) * | 2011-05-30 | 2011-09-28 | 何德海 | Preparation method of vitamin A microcapsules |
| CN101744790B (en) * | 2010-01-22 | 2012-06-06 | 浙江大学 | Method for preparing stable-type vitamin A microcapsules continuously |
| WO2012129765A1 (en) * | 2011-03-25 | 2012-10-04 | 浙江新和成股份有限公司 | Method for preparing stable-type vitamin a microcapsules continuously |
| CN104351473A (en) * | 2014-10-22 | 2015-02-18 | 浙江万方生物科技有限公司 | Preparation method of water-soluble multivitamin micropills for livestock and poultry |
| CN107912492A (en) * | 2017-12-18 | 2018-04-17 | 丁玉琴 | A kind of preparation method of flour improver |
-
2006
- 2006-11-27 CN CNA2006100977731A patent/CN1965657A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390588B (en) * | 2008-11-14 | 2011-07-27 | 中国农业大学 | Grease microcapsule prepared by high-pressure homogeneous modification rice starch and method thereof |
| CN101513394B (en) * | 2009-03-30 | 2011-04-27 | 浙江新和成股份有限公司 | Continuous preparation method for nanometer dispersed vitamin A microcapsule |
| CN101744790B (en) * | 2010-01-22 | 2012-06-06 | 浙江大学 | Method for preparing stable-type vitamin A microcapsules continuously |
| WO2012129765A1 (en) * | 2011-03-25 | 2012-10-04 | 浙江新和成股份有限公司 | Method for preparing stable-type vitamin a microcapsules continuously |
| US9173818B2 (en) | 2011-03-25 | 2015-11-03 | Zhejiang Nhu Company Ltd | Method for preparing stable-type vitamin A microcapsules continuously |
| CN102198116A (en) * | 2011-05-30 | 2011-09-28 | 何德海 | Preparation method of vitamin A microcapsules |
| CN104351473A (en) * | 2014-10-22 | 2015-02-18 | 浙江万方生物科技有限公司 | Preparation method of water-soluble multivitamin micropills for livestock and poultry |
| CN104351473B (en) * | 2014-10-22 | 2018-02-02 | 刘希悦 | A kind of preparation method of Aquavite micropill for livestock and poultry |
| CN107912492A (en) * | 2017-12-18 | 2018-04-17 | 丁玉琴 | A kind of preparation method of flour improver |
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