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Egg yolk lecithin microcapsules and preparation method thereof

A technology of egg yolk lecithin and microcapsules, which is applied in the field of preparation of egg yolk lecithin microcapsules, and can solve the problems of egg yolk lecithin application influence, easy oxidation reaction, poor stability, etc.

Inactive Publication Date: 2013-07-17
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Egg yolk lecithin is a functional food ingredient with development prospects. It has the functions of regulating blood lipids, improving memory, and improving hepatitis. The application of phospholipids has been greatly affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Egg yolk lecithin with a mass fraction of 3% was added to the mixed solution with a water-to-oil ratio of 2:1, and homogenized for 5 minutes in a homogenizer (rotating at 5000 rpm) to obtain a uniformly distributed emulsion. Dissolve the sodium alginate solution with a mass fraction of 6% in distilled water at 40-50°C, and fully stir to dissolve it completely, add the egg yolk lecithin emulsion obtained in the first step into the sodium alginate solution, and the two The volume ratio is 1:1, and the mixture is stirred evenly. Add the homogeneously mixed egg yolk lecithin-sodium alginate solution drop by drop into the calcium chloride solution with a mass fraction of 4%, and shake the beaker while adding dropwise to disperse the pellets evenly. Then, the gel pellet was removed from the CaCl 2 The solution was filtered out with suction, and the gel beads were washed 3-5 times with distilled water. The film-forming reaction and the washed gel beads are added to a formald...

Embodiment 2

[0019] Egg yolk lecithin with a mass fraction of 2% was added to the mixed solution with a water-to-oil ratio of 4:1, and homogenized for 5 minutes in a homogenizer (rotating at 5000 rpm) to obtain a uniformly distributed emulsion. Dissolve the sodium alginate solution with a mass fraction of 5% in distilled water at 40-50°C, and fully stir to dissolve it completely, add the egg yolk lecithin emulsion obtained in the first step into the sodium alginate solution, and the two The volume ratio is 1:1, and the mixture is stirred evenly. Add the homogeneously mixed egg yolk lecithin-sodium alginate solution drop by drop into the calcium chloride solution with a mass fraction of 3%, and shake the beaker while adding dropwise, so that the pellets are evenly dispersed. Then, the gel pellet was removed from the CaCl 2 The solution was filtered out with suction, and the gel beads were washed 3-5 times with distilled water. The film-forming reaction and the washed gel beads are added t...

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Abstract

The invention discloses egg yolk lecithin microcapsules and a preparation method thereof, belongs to the technical field of food processing and comprehensive utilization thereof, and relates to a method for preparing egg yolk lecithin microcapsules by using sodium alginate and chitosan as wall materials and using egg yolk lecithin as a core material. The method for preparing the egg yolk lecithin microcapsules comprises the following steps of: (1) preparing egg yolk lecithin emulsion, (2) preparing a sodium alginate and egg yolk lecithin mixed solution, (3) preparing gel beads, (4) performing film forming reaction, and (5) cross-linking, curing and drying. The egg yolk lecithin microcapsules prepared by the method have the advantages of long quality guarantee period and high encapsulation rate.

Description

Technical field: [0001] The invention belongs to the technical field of food processing and its comprehensive utilization, and relates to a preparation method of egg yolk lecithin microcapsules. Background technique: [0002] Egg yolk lecithin is a functional food ingredient with development prospects. It has the functions of regulating blood lipids, improving memory, and improving hepatitis. The application of phospholipids has been greatly affected. Therefore, finding a method to improve the stability of egg yolk lecithin is of great significance for the application of its functional activity. Microcapsules are a safe and effective way to improve question stability. [0003] Sodium alginate carrier is rich in sources and low in cost. It is a promising slow-release carrier and an extremely suitable microcapsule wall material. The polyelectrolyte membrane is formed through the attraction of positive and negative charges, thereby enhancing the stability of its microcapsule...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23P1/04A23L33/00A23P10/30
Inventor 刘静波刘丹周玉权张燕
Owner JILIN UNIV
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