Method for embedding hydroxytyrosol by using gelatinized ginkgo starch via spraying
A technology of gelatinized starch and hydroxytyrosol, which is applied in food forming, food science, application, etc., can solve the problems of easy oxidation and decomposition, poor stability, etc., and achieve the goal of prolonging the storage period, improving stability, safety and non-toxic side effects Effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
example 1
[0021] 1) Preparation of gelatinized starch: remove the outer skin and inner skin of ginkgo, extract ginkgo starch, deproteinize and degrease, and gelatinize under certain conditions: gelatinization temperature 80°C; gelatinization time 40 min; Ginkgo starch and water The ratio of 7:1, freeze-dried to obtain dry powder;
[0022] 2) Grinding: Grinding the freeze-dried ginkgo gelatinized starch and passing through a 100-mesh sieve;
[0023] 3) Emulsion preparation: Ginkgo gelatinized starch was redissolved in water to prepare a starch gel emulsion with a concentration of 10%, and an aqueous solution of hydroxytyrosol with a concentration of 10mg / ml was added to the starch gel emulsion, with a volume of 8%, and put Stir in vortex stirring, and homogenize in a homogenizer to 30 MPa;
[0024] 4) Spray drying: The spray drying atomization method adopts nozzle airflow atomization, the inlet air temperature is 170°C, and the outlet air temperature is 100°C;
[0025] 5) Packing: brow...
example 2
[0028] 1) Preparation of gelatinized starch: remove the outer skin and inner skin of ginkgo, extract ginkgo starch, deproteinize, degrease, and then gelatinize under certain conditions: gelatinization temperature 100°C; gelatinization time 60 min; ginkgo starch and water The ratio of 7:1, freeze-dried to obtain dry powder;
[0029] 2) Grinding: Grinding the freeze-dried ginkgo gelatinized starch and passing it through a 120-mesh sieve;
[0030] 3) Emulsion preparation: Ginkgo gelatinized starch was redissolved in water to prepare a starch gel emulsion with a concentration of 8%, and an aqueous solution of hydroxytyrosol with a concentration of 15mg / ml was added to the starch gel emulsion, with a volume of 10%, and put Stir in vortex stirring, and homogenize in a homogenizer to 30 MPa;
[0031] 4) Spray drying: The spray drying atomization method adopts nozzle airflow atomization, the inlet air temperature is 180°C, and the outlet air temperature is 110°C;
[0032] 5) Packing...
example 3
[0035] 1) Preparation of gelatinized starch: remove the outer skin and inner skin of ginkgo, extract ginkgo starch, deproteinize and defat, and gelatinize under certain conditions: gelatinization temperature 80°C; gelatinization time 60 min; ginkgo starch and water The ratio of 4:1, freeze-dried to obtain dry powder;
[0036] 2) Grinding: Grinding the freeze-dried ginkgo gelatinized starch and passing it through a 80-mesh sieve;
[0037] 3) Emulsion preparation: Ginkgo gelatinized starch was redissolved in water to prepare a starch gel emulsion with a concentration of 8%, and an aqueous solution of hydroxytyrosol with a concentration of 10mg / ml was added to the starch gel emulsion, with a volume of 10%, and put Stir in vortex stirring, homogenize in a homogenizer to 50 MPa;
[0038] 4) Spray drying: The spray drying atomization method adopts nozzle airflow atomization, the inlet air temperature is 150°C, and the outlet air temperature is 90°C;
[0039] 5) Packing: brown or o...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com