Flower fragrance peony seed oil alpinia oxyphylla microcapsule and preparation method thereof

Abstract

The invention discloses a flower fragrance peony seed oil alpinia oxyphylla microcapsule which comprises the following raw materials by weight part: 100-150 parts of peony seeds, 10-15 parts of macadamia nuts, 6-9 parts of alpinia oxyphylla, 1-2 parts of dried sea-cucumber, 16-24 parts of peony flowers, 8-12 parts of rose hips, 4-6 parts of undaria pinnatifida, 3-5 parts of broadleaf holly leaves, a defined amount of konjac glucomannan and glucose, a defined amount of soybean protein isolate and phospholipid and a defined amount of complex phosphoesterasum and glutamine transaminase. The effective oil-containing raw materials having effects of promoting intelligence, including, macadamia nuts, fructus alpiniae oxyphyllae, and the like, are added, so that the taste and quality of the peony seed oil can be improved while the nutrition healthcare value is increased; the embedding rate of the end product of the peony seed oil microcapsule is 75% or above; the microcapsule is sub-circular and has the advantages of smooth surface, small grain, no crack and hole, long-lasting flower fragrance and obviously prolonged guarantee period; the powder oil is more convenient and quick to store, transport and eat.

Description

technical field [0001] The invention relates to the technical field of health-care vegetable oil, in particular to a flower-scented peony seed oil beneficial intelligence microcapsule and a preparation method thereof. Background technique [0002] Peony seed oil contains oleic acid, linoleic acid, linolenic acid and other unsaturated fatty acids, which are important for improving intelligence, enhancing immunity, protecting eyesight, preventing myocardial infarction and cerebral infarction, preventing allergic diseases, and delaying aging. However, unsaturated fatty acids, the effective components of peony seed oil, are easily oxidized into trans fatty acids in an oxidative environment or at high temperature, which is harmful to the human body, and the taste of peony seed oil is astringent when eaten directly. Although it can be mixed with other oils to change its taste, but because it cannot be heated, it can only be used for cold dressing, which limits the use of peony see...

AI Technical Summary

Problems solved by technology

[0002] Peony seed oil contains oleic acid, linoleic acid, linolenic acid and other unsaturated fatty acids, which are important for improving intelligence, enhancing immunity, protecting eyesight, preventing myocardial infarction and cerebral infarction, preventing allergic diseases, and delaying aging. However, unsaturated fatty acids, the effective components of peony seed oil, are easily oxidized into trans fatty acids in an oxidative environment or at high temperature, which is harmful to the human body, and the taste of peony seed oil is astringent when eaten directly. Although it can be mixed with other oils to change its taste, but because it cannot be heated, it can only be used for cold dressing, which limits the use of peony seed oil and is not conducive to the development of the peony seed oil industry; oil microencapsulation technology is to wrap the oil with a polymer compound that is easy to form a film as a wall material Form small capsules with a diameter of 5-200μm. The products produced by this technology can not only prevent the oxidation of peony seed oil, but also convert liquid oil into powder oil, which is more convenient for storage and transportation; due to the many advantages of peony seed oil, peony seed oil Oil products have broad market prospects, so the present invention provides a peony seed oil microcapsule with high oil yield, high extraction efficiency and high embedding rate and its production process