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Walnut oil microcapsule and preparation method thereof

A technology of walnut oil and microcapsules, applied in edible oil/fat, preservation of edible oil/fat finished products, food science, etc., can solve problems such as cracks and depressions on the surface, poor compactness of microcapsule walls, poor thermal solubility, etc., to achieve High compactness, elimination of unique fishy smell, and the effect of reducing sugar content

Active Publication Date: 2014-08-13
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many studies on the related microcapsule technology of almond oil and hazelnut oil; but these microcapsules all use soybean protein isolate and sucrose as wall materials; the obtained microcapsule products have uneven particles, cracks and depressions on the surface, The compactness of the microcapsule wall is poor; and the product has poor thermal solubility, poor emulsification, soybean smell, and high sugar content

Method used

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  • Walnut oil microcapsule and preparation method thereof
  • Walnut oil microcapsule and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Weigh 250g of walnut oil and place it in a water bath at 60°C.

[0032] (2) Add 18g of monoglyceride to the walnut oil and fully dissolve it.

[0033] (3) Add 6g of sucrose ester to the walnut oil, stir evenly, and dissolve for later use.

[0034] (4) Weigh 250g of maltodextrin and add 300ml of water to dissolve it, then add 23g of dipotassium hydrogen phosphate and 75g of sucrose, stir evenly; then place it in a water bath at 85°C until the solution is transparent.

[0035] (5) Weigh 280g of peanut protein isolate, add 300ml of water to dissolve, place in a water bath at 85°C, fully stir to dissolve, and maintain for 80 minutes.

[0036] (6) Mix the maltodextrin-sucrose solution and peanut protein isolate solution into the colloid mill, start the colloid mill and slowly add the dissolved walnut oil, keep the colloid mill running for 2 minutes, and pass the mixed solution through the colloid mill twice.

[0037] (7) Add the mixed solution passed through the colloi...

Embodiment 2

[0042] (1) Weigh 250g of walnut oil and place it in a water bath at 60°C.

[0043] (2) Add 18g of monoglyceride to the walnut oil and fully dissolve it.

[0044] (3) Add 6g of sucrose ester to the walnut oil, stir evenly, and dissolve for later use.

[0045] (4) Weigh 250g of maltodextrin and add 300ml of water to dissolve it, then add 23g of dipotassium hydrogen phosphate and 75g of xanthan gum, stir evenly; then place it in a water bath at 85°C until the color of the solution is transparent.

[0046] (5) Weigh 280g of peanut protein isolate, add 300ml of water to dissolve, place in a water bath at 85°C, fully stir to dissolve, and maintain for 80 minutes.

[0047] (6) Mix the maltodextrin-xanthan gum solution and peanut protein isolate solution into the colloid mill, start the colloid mill and slowly add the dissolved walnut oil, keep the colloid mill running for 2 minutes, and pass the mixed solution through the colloid mill for 2 minutes Second-rate.

[0048] (7) Add th...

Embodiment 3

[0052] (1) Weigh 150g of walnut oil and place it in a water bath at 60°C.

[0053] (2) Add 30g of monoglyceride into the walnut oil and fully dissolve it.

[0054] (3) Add 34g of sucrose ester to the walnut oil, stir evenly, and dissolve for later use.

[0055] (4) Weigh 180g of maltodextrin and add 300ml of water to dissolve it, then add 35g of dipotassium hydrogen phosphate and 30g of xanthan gum, stir evenly; then place it in a water bath at 85°C until the color of the solution is transparent.

[0056] (5) Weigh 176g of peanut protein isolate, add 300 ml of water to dissolve, place in a water bath at 85°C, fully stir to dissolve, and maintain for 80 minutes.

[0057] (6) Mix the maltodextrin-xanthan gum solution and peanut protein isolate solution into the colloid mill, start the colloid mill and slowly add the dissolved walnut oil, keep the colloid mill running for 2 minutes, and pass the mixed solution through the colloid mill for 2 minutes Second-rate.

[0058] (7) Ad...

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Abstract

In order to solve the existing micro -capsule products, there are unequal granules, the surface of cracks, depression, and micro -capsule walls are poor; and the product has poor thermal dissolution, poor emulsification, and has a high smell of soybeans and high sugar content; the present invention provides provided by the present invention providedA walnut oil microcapsule and its preparation method belong to the field of oil and fat microcapsule technology.The walnut oil micro -capsule of the present invention is based on 15 to 25 parts of walnut oil, 0.6 to 3.4 parts of sucrose esters, 1.5 to 3.2 parts of single glycodes as the core material, with 3 to 10 parts of sucrose, 18.3-27.6 parts of malt paste, 17.6 ~ 17.6 ~28.3 Potassium separation protein and 1.3 to 3.5 parts of hydrogen phosphate are prepared for wall materials.Make the prepared walnut oil micro -capsules have the advantages of high surface, uniform particle size, and high compactness of micro -capsule walls.

Description

technical field [0001] The invention relates to a walnut oil microcapsule and a preparation method thereof, belonging to the technical field of oil microencapsulation. Background technique [0002] Walnut oil is a kind of oil obtained by physical pressing of walnut kernels. It concentrates the nutritional essence of walnuts and is rich in various active ingredients such as unsaturated fatty acids, vitamin E, phospholipids, and octadecenoic acid. . At present, walnut oil is mainly in the form of barreled liquid products, but because walnut oil is rich in too much unsaturated fatty acid, it is easily oxidized and rancid during processing and storage, resulting in an unpleasant smell. [0003] Microcapsule technology is a comprehensive modern high-tech technology, using certain wall materials combined with stabilizers, emulsifiers and other auxiliary materials, using modern bioengineering, food engineering high-tech and other technologies to embed oil, and process it into micr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/06A23D7/06
Inventor 邱斌杜方岭徐同成刘玮刘丽娜陶海腾付博菲马娇王青
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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