Preparation method of olive microcapsule

Abstract

The invention discloses a preparation method of olive microcapsules, belonging to the field of microcapsules. In the present invention, the olive fruit is firstly boiled, mashed and homogenized, and then cellulase and pectinase are added to the olive pulp for enzymolysis to obtain the enzymolysis solution, which is sterilized, purified and spray-dried to obtain olive powder, which is mixed with ethyl acetate Mix and set aside, then extract monoglyceride from olive oil as an emulsifier, use maltodextrin and gum arabic as wall materials, and prepare a microcapsule emulsion from the spare olive mixture as a core material, and finally solidify to obtain microcapsules. The invention has simple operation steps, does not destroy the active ingredients of the olive extract, and the prepared microcapsules have a high embedding yield of more than 95%, high stability and strong anti-oxidation ability, and the preparation raw materials are safe, non-toxic and low in cost.

Description

technical field [0001] The invention discloses a preparation method of olive microcapsules, belonging to the field of microcapsules. Background technique [0002] Olive fruit is a drupe with high edible and medicinal value. The development and utilization of olive resources in my country is mainly concentrated on the fruit and branches and leaves, especially the processing and utilization of the fruit. At present, olives are generally processed into various products such as candied fruit, candied fruit and juice drinks. Olive contains a variety of active ingredients, which can effectively reduce "bad" cholesterol and increase "good" cholesterol. However, olive oil is insoluble in water, and it is not easy to mix evenly with food materials. It is extremely inconvenient for industrial use. Its active ingredients are unstable and easy to oxidize. [0003] The functions of microencapsulation mainly include: (1) to improve the physical properties of substances, liquid substance...

AI Technical Summary

Problems solved by technology

[0004] The main technical problem to be solved by the present invention is to provide a preparation method of olive microcapsules in view of the fact that various active components of olives will be rapidly oxidized and deteriorated in the air, and then lose their activity, and that various active components of olives are insoluble in water. In the present invention, the olive fruit is firstly boiled, mashed and homogenized, and then cellulase and pectinase are added to the olive pulp for enzymolysis to obtain the enzymolysis solution, which is sterilized, purified and spray-dried to obtain olive powder, which is mixed with ethyl acetate Mix and set aside, then extract monoglyceride from olive oil as an emulsifier, use maltodextrin and gum arabic as wall materials, and prepare a microcapsule emulsion from the spare olive mixture as a core material, and finally solidify to obtain microcapsules. The operation steps of the invention are simple and will not destroy the active ingredients of the olive extract, and the prepared microcapsules have high embedding yield, high stability, strong anti-oxidation ability and good solubility, and the preparation raw materials are safe, non-toxic and low in cost