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Preparation method of ginger oleoresin microcapsules used for processing of fine dried noodle seasoning materials

A technology of ginger oleoresin and microcapsules is applied in the field of preparation of ginger oleoresin microcapsules for processing dried noodle seasonings, which can solve the problems of long dissolution time, low entrapment rate, difficulty in meeting the use requirements of seasonings, etc. time, the effect of improving the encapsulation rate

Inactive Publication Date: 2018-05-29
ANHUI FOZILING FLOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the reported ginger oleoresin microcapsules mainly use maltodextrin, soybean protein, gelatin, and casein as wall materials, but the embedding rate is low and the dissolution time is long, which is difficult to meet the needs of seasonings.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Dissolving 4 g of wall material polyglutamic acid-poloxamer in 35-40°C water to make a saturated solution to obtain solution A;

[0031] (2) Add 1g of core material ginger oleoresin to solution A, stir and mix to obtain solution B;

[0032] (3) Transfer solution B into a high-speed shear emulsifier, emulsify at high speed for 10 minutes, and homogenize in a high-pressure homogenizer for 3 times to obtain emulsion C;

[0033] (4) Send the emulsion C into a spray dryer for spray drying to make microparticles to obtain ginger oleoresin microcapsules.

[0034] Among them, the speed of the high-speed shear emulsifier is 11000r / min, the pressure of the high-pressure homogenizer is 25MPa, the atomization pressure of the spray dryer is 0.4MPa, the feed pressure is 0.2MPa, the inlet air temperature is 100°C, and the outlet air temperature is 90°C , Feed rate 50mL / h.

[0035] Preparation of polyglutamic acid-poloxamer: 4g food grade polyglutamic acid was dissolved in 20-25°...

Embodiment 2

[0037] (1) Dissolving 5 g of wall material polyglutamic acid-poloxamer in 35-40°C water to make a saturated solution to obtain solution A;

[0038] (2) Add 1g of core material ginger oleoresin to solution A, stir and mix to obtain solution B;

[0039] (3) Transfer solution B into a high-speed shear emulsifier, emulsify at high speed for 10 minutes, and homogenize in a high-pressure homogenizer for 3 times to obtain emulsion C;

[0040] (4) Send the emulsion C into a spray dryer for spray drying to make microparticles to obtain ginger oleoresin microcapsules.

[0041] Among them, the speed of the high-speed shear emulsifier is 11000r / min, the pressure of the high-pressure homogenizer is 25MPa, the atomization pressure of the spray dryer is 0.4MPa, the feed pressure is 0.2MPa, the inlet air temperature is 100°C, and the outlet air temperature is 90°C , Feed rate 50mL / h.

[0042] Preparation of polyglutamic acid-poloxamer: 5g food grade polyglutamic acid was dissolved in 20-25°...

Embodiment 3

[0044] (1) Dissolving 4 g of wall material polyglutamic acid-poloxamer in 35-40°C water to make a saturated solution to obtain solution A;

[0045] (2) Disperse 0.5 g of additive-modified soybean lecithin in water at 35-40°C to form an emulsion to obtain solution B;

[0046] (3) Add solution B to solution A, stir and mix, then add 1g of core material ginger oleoresin, stir and mix to obtain solution C;

[0047] (4) Transfer solution C into a high-speed shear emulsifier, emulsify at high speed for 5-30 minutes, and homogenize in a high-pressure homogenizer for 3 times to obtain emulsion D;

[0048] (5) Send the emulsified liquid D into a spray dryer for spray drying to make microparticles to obtain ginger oleoresin microcapsules.

[0049] Among them, the speed of the high-speed shear emulsifier is 11000r / min, the pressure of the high-pressure homogenizer is 25MPa, the atomization pressure of the spray dryer is 0.4MPa, the feed pressure is 0.2MPa, the inlet air temperature is 1...

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PUM

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Abstract

The present invention discloses a preparation method of ginger oleoresin microcapsules used for processing of fine dried noodle seasoning materials and relates to the technical field of microcapsules.Polyglutamic acid-poloxamer is used as a wall material to replace already reported maltodextrin, soybean proteins, gelatin and casein, and an embedding rate of the wall material to core material ginger oleoresin is improved based on consumption safety. At the same time, water solubility of the prepared ginger oleoresin microcapsules is ensured, so that the ginger oleoresin microcapsules are completely dissolved in water in use to release contained fragrance and taste of the ginger oleoresin.

Description

Technical field: [0001] The invention relates to the technical field of microcapsules, in particular to a preparation method of ginger oleoresin microcapsules for noodle seasoning processing. Background technique: [0002] Vermicelli is a kind of hand-made pasta that is as thin as a hair, white and smooth, durable to storage and cooking. There are round and thin ones, and some are wide and flat. The varieties are divided into egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, vermicelli has formed a pattern of common development of staple food type, flavor type, nutrition type, and health care type. Vermicelli has always been one of the main noodles that people like because of their good taste, convenient eating, low price and easy storage. [0003] In order to allow people who are not good at cooking to enjoy somen noodles, seasoning for somen noodles is now on the market. People only need to cook the vermice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23P10/30
CPCA23L27/10A23L27/72A23L27/74A23P10/30A23V2002/00A23V2250/21
Inventor 刘家华田金举
Owner ANHUI FOZILING FLOUR IND
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