Taste-masking and controlled-release granules containing garlic essential oil and preparation method and application thereof

A technology of garlic essential oil and granules, which is applied in application, animal feed, additional food elements, etc., can solve the problems affecting the promotion of breeding production, restricting the application of garlic essential oil, and the instability of garlic essential oil, so as to enhance gastrointestinal motility and enhance intestinal tract Antibacterial effect, effect of enhancing gastric juice secretion

Inactive Publication Date: 2017-09-19
揭阳市润达肠衣有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, garlic essential oil has a strong garlic odor, which is strongly irritating to the skin, mucous membranes, respiratory tract, etc., causing people's discomfort, causing producers and users of garlic essential oil series products to have a strong dislike for this, affecting the Its promotion in aquaculture production; garlic essential oil is unstable, long-term exposure to the air, ultraviolet rays can induce its decomposition; garlic essential oil can enhance gastric juice secretion and gastrointestinal motility, but large amounts of garlic essential oil will irritate the gastric mucosa It can cause nausea and hurt the stomach of animals. At the same time, the strong acid environment in the stomach is destructive to garlic essential oil, which affects its utilization; the conventional preparation of garlic essential oil is generally powder, which has poor fluidity and low dispersibility. When used directly in mixed feeding It is easy to mix unevenly, which seriously restricts the application of garlic essential oil in aquaculture production

Method used

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  • Taste-masking and controlled-release granules containing garlic essential oil and preparation method and application thereof
  • Taste-masking and controlled-release granules containing garlic essential oil and preparation method and application thereof
  • Taste-masking and controlled-release granules containing garlic essential oil and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1: 10% garlic essential oil taste-masking controlled-release granule

[0048] According to "Purification, characterization, and molecular cloning of a novelamine:pyruvate transaminase from Vibrio fluvialis JS 17 (new amine from river vibrio JS 17: purification, characterization and molecular cloning of pyruvate transaminase)" Appl MicrobiolBiotechnol.61(5 -6): the method described in 463-471), obtain transaminase.

[0049] Then prepare slow digestible starch according to the following method:

[0050] 1) Mix lotus root starch, canna starch, and carboxymethyl starch in a weight ratio of 1:1:20, add water to make the starch mass concentration 6%, gelatinize at 70°C for 5 minutes, and obtain starch paste;

[0051] 2) Starch paste is cooled, mixed with α-1,6 glucosidase and sodium bicarbonate solution (mass concentration is 3%) according to the following ratio: starch paste: α-1,6 glucosidase: sodium bicarbonate solution= 10:0.2:80, stirring and reacting for 3 ...

Embodiment 2

[0062] Embodiment 2: 5% garlic essential oil taste-masking controlled-release granules

[0063] According to "Purification, characterization, and molecular cloning of a novelamine:pyruvate transaminase from Vibrio fluvialis JS 17 (new amine from river vibrio JS 17: purification, characterization and molecular cloning of pyruvate transaminase)" Appl MicrobiolBiotechnol.61(5 -6): the method described in 463-471), obtain transaminase.

[0064] Then prepare slow digestible starch according to the following method:

[0065] 1) Mix lotus root starch, canna starch, and carboxymethyl starch in a weight ratio of 1:1:20, add water to make the starch mass concentration 8%, and gelatinize at 72°C for 8 minutes to obtain starch paste;

[0066] 2) The starch paste is cooled and mixed with α-1,6 glucosidase and sodium bicarbonate solution (mass concentration is 3-5%) according to the following ratio: starch paste: α-1,6 glucosidase: sodium bicarbonate Solution=10:0.3:82, stirred and reacte...

Embodiment 3

[0079] Embodiment 3: 15% garlic essential oil taste-masking controlled-release granules

[0080] According to "Purification, characterization, and molecular cloning of a novelamine:pyruvate transaminase from Vibrio fluvialis JS 17 (new amine from river vibrio JS 17: purification, characterization and molecular cloning of pyruvate transaminase)" Appl MicrobiolBiotechnol.61(5 -6): the method described in 463-471), obtain transaminase.

[0081] Then prepare slow digestible starch according to the following method:

[0082] 1) Mix lotus root starch, canna starch, and carboxymethyl starch in a weight ratio of 1:1:20, add water to make the starch mass concentration 10%, and gelatinize at 76°C for 11 minutes to obtain starch paste;

[0083] 2) The starch paste is cooled and mixed with α-1,6 glucosidase and sodium bicarbonate solution (mass concentration is 3-5%) according to the following ratio: starch paste: α-1,6 glucosidase: sodium bicarbonate Solution=10:0.6:85, stirred and react...

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Abstract

The present invention discloses taste-masking and controlled-release granules containing garlic essential oil and a preparation method and an application thereof, and belongs to the technical field of feed additives. The taste-masking and controlled-release granules containing the garlic essential oil comprise the garlic essential oil, a controlled-release carrier, dimethylaminoethyl methacrylate-butyl acrylate copolymer, slowly digestible starch, amino acid, butadiene styrene vinyl-pyridine rubber latex and transaminase. A hot melting method is used, a spraying and cooling granulator is used to conduct a granulation, and the taste-masking and controlled-release granules containing the garlic essential oil are prepared. The granules are easy to transport and store, mask a strong garlic smelly taste of the garlic essential oil, increase a comfortable sense, control release sites and speeds of the garlic essential oil in gastrointestinal tracts, reduce irritation of stomach, prevent inactivation in the stomach, improve a utilization degree, and are good in mobility and dispersion, mixed evenly with feeds, easy to use, cheap and easily obtainable in the accessory materials, simple and easy to implement in the preparation method and relatively low in costs.

Description

technical field [0001] The invention relates to the technical field of feed additives, in particular to a taste-masking controlled-release granule containing garlic essential oil and its preparation method and application Background technique [0002] At present, the animal breeding industry is affected by various adverse factors such as disease and stress. Traditional solutions such as adding antibiotics to feed will lead to many negative effects such as intestinal flora imbalance, drug residues and drug resistance, posing a threat to food safety. and many other problems and potential risks. Plant essential oil is a "safe, efficient, stable, and controllable" feed additive. It has strong bactericidal and antibacterial functions, and has biological functions such as promoting animal feed intake, improving production performance, anti-oxidation, and enhancing body immunity. It can be used as Alternatives to antibiotics used in animal production. [0003] Garlic essential oi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K20/10A23K20/142A23K20/158A23K20/163A23K20/189
CPCA23K20/10A23K20/142A23K20/158A23K20/163A23K20/189
Inventor 魏海涛方秋华利光辉刘初亮刘佳华刘铄佳
Owner 揭阳市润达肠衣有限公司
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