Camellia oleosa seed oil protein-based microcapsule as well as preparation method and application thereof

A technology of camellia seed oil and microcapsules is applied in the application, edible oil/fat, food forming and other directions, which can solve the problems of single product form, hidden dangers of edible safety, etc., and achieves simple and feasible process, extended shelf life and high nutritional value. Effect

Active Publication Date: 2013-12-11
CHANGSHA KEMEN NOODLE MFG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the edible camellia oleifera seed oil on the market, there are only traditional barreled (or bottled) refined oils, and its product form is single
In addition, the preparation process of Camellia oleifera seed oil microcapsules reported in the existing literature needs to add oil compound emulsifiers exceeding the maximum limit specified in the national food additive standard (GB 2760-2011), such as monoglycerides and sucrose fatty acid esters, Span 80 and tween 20, etc., there are certain food safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Weigh 25 g of sodium caseinate, 25 g of maltodextrin, 50 g of camellia oleifera seed oil, and 450 mL of drinking water to prepare the camellia oleifera seed oil protein-based microcapsules of the present invention.

[0026] The specific preparation method is: take 25g of sodium caseinate, put it into 250 mL (10 times the mass) of warm water at 45°C, stir and dissolve to obtain solution A; take 25g of maltodextrin, put it into 200 mL (8 times the mass) of 45 Stir and dissolve in warm water at ℃ to obtain solution B; according to the mass ratio of core material and wall material as 1:1, weigh 50g camellia oleifera seed oil into solution A, stir and mix well, then add solution B, stir well , to obtain the mixture C of the core material and the wall material; use a high-speed shear emulsifier to emulsify the mixture C at 45°C for 1.5 min at 10,000 rpm to obtain a stable emulsion D; use a spray dryer to emulsify the emulsion D Carry out spray drying, make beige white microca...

Embodiment 2

[0034] Weigh 37.5 g of sodium caseinate, 37.5 g of maltodextrin, 50 g of camellia oleifera seed oil, and 675 mL of drinking water to prepare the camellia oleifera seed oil protein-based microcapsules of the present invention.

[0035] The specific preparation method is: take 37.5g of sodium caseinate, put it into 375 mL (10 times the mass) of warm water at 45°C, stir and dissolve to obtain solution A; take 37.5g of maltodextrin, put it into 300 mL (8 times the mass ) in warm water at 45°C, stirred and dissolved to obtain solution B; according to the mass ratio of core material and wall material as 1:1.5, weigh 50g of Camellia oleifera seed oil into solution A, stir well, then add solution B, stir After uniformity, the mixed liquid C of the core material and the wall material was obtained; the mixed liquid C at 45°C was emulsified for 1.5 min at 10,000 rpm with a high-speed shear emulsifier to obtain a stable emulsion D; the emulsified liquid was emulsified by a spray dryer Liq...

Embodiment 3

[0037]Weigh 25 g of sodium caseinate, 25 g of maltodextrin, 40 g of camellia oleifera seed oil, and 450 mL of drinking water to prepare the camellia oleifera seed oil protein-based microcapsules of the present invention.

[0038] The specific preparation method is: take 25g of sodium caseinate, put it into 250 mL (10 times the mass) of warm water at 45°C, stir and dissolve to obtain solution A; take 25g of maltodextrin, put it into 200 mL (8 times the mass) of 45 Stir and dissolve in warm water at ℃ to obtain solution B; according to the mass ratio of core material and wall material as 1:1.25, weigh 40g of Camellia oleifera seed oil into solution A, stir and mix well, then add solution B, stir well , to obtain the mixture C of the core material and the wall material; use a high-speed shear emulsifier to emulsify the mixture C at 45°C for 1.5 min at 10,000 rpm to obtain a stable emulsion D; use a spray dryer to emulsify the emulsion D Carry out spray drying to make off-white mi...

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Abstract

The invention relates to a camellia oleosa seed oil protein-based microcapsule as well as a preparation method and application thereof. The camellia oleosa seed oil protein-based microcapsule consists of a core material and a wall material which embeds the core material. By taking camellia oleosa seed oil as the core material and sodium caseinate and maltodextrin as the wall material, the preparation method comprises the following steps: equivalently weighing sodium caseinate and maltodextrin and respectively dissolving sodium caseinate and maltodextrin in warm water at 45 DEG C to prepare liquor A and liquor B; and weighing camellia oleosa seed oil according to mass ratio of the core material and the wall material of 1:(1-1.5), adding the camellia oleosa seed oil into the liquor A first, then, mixing and adding the liquor A into the liquor B, and cutting and emulsifying at high speed and spraying and drying to prepare the camellia oleosa seed oil protein-based microcapsule. The camellia oleosa seed oil protein-based microcapsule provided by the invention has good dispersibility, water solubility and food safety and is rich in protein nutrition. The oil content is greater than or equal to 15% and the embedding rate is greater than or equal to 85%. The camellia oleosa seed oil is effectively prevented from being oxidized to be rancid, so that the camellia oleosa seed oil protein-based microcapsule can be used as oil package for food such as instant noodles. The microcapsule provided by the invention is simple and feasible in preparation method, easy for production on a large scale and low in production cost.

Description

technical field [0001] The invention relates to a microcapsule and a preparation method thereof, in particular to a camellia oleifera seed oil protein-based microcapsule, a preparation method and application thereof. Background technique [0002] Camellia oleifera seed oil is produced from the perennial woody oil crop camellia oleifera ( Camellia oleifera ) vegetable oil made from the nuts. Camellia oleifera seed oil is a traditional high-quality edible vegetable oil in my country. The content of oleic acid and linoleic acid is as high as 90%, of which the content of oleic acid is more than 80%, and the content of saturated fatty acid is lower than other edible oils. . The fatty acid composition, nutrients and physical and chemical properties of Camellia oleifera seed oil are similar to those of Mediterranean olive oil. It is praised as "Oriental olive oil". Long-term consumption is beneficial to prevent diseases such as arteriosclerosis, high blood pressure and obesity. ...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23P1/04A23P10/30
Inventor 李宗军许爱清陈克明李珂
Owner CHANGSHA KEMEN NOODLE MFG
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