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Garlic essential oil microcapsule and preparation method thereof

A technology of garlic essential oil and microcapsules, applied in the food field, can solve the problems of poor density, poor emulsifying effect, unstable emulsifying system, etc., and achieve the effects of reducing the density difference, improving the encapsulation rate and good slow-release effect.

Inactive Publication Date: 2019-02-26
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the present invention is to improve the embedding rate of garlic essential oil microcapsules, overcome the problems of density difference between garlic essential oil and water phase system, poor emulsification effect, unstable emulsification system, etc., and provide a kind of garlic essential oil microcapsules and a preparation method thereof, The invention significantly improves the embedding rate of garlic essential oil, the product is easily soluble in water, has good flavor stability, and has good slow-release effect

Method used

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  • Garlic essential oil microcapsule and preparation method thereof
  • Garlic essential oil microcapsule and preparation method thereof
  • Garlic essential oil microcapsule and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0035] A kind of garlic essential oil microcapsule, its raw material composition and parts by weight are as follows:

[0036]

[0037] Wherein, the preparation method of described compound vegetable oil is as follows:

[0038] Corn oil and soybean oil are selected to mix, so that the content of stearic acid in the compound vegetable oil reaches 2.99%, the content of oleic acid reaches 25.00%, the content of linoleic acid reaches 52.38%, and the content of linolenic acid reaches 4.40%.

[0039] A kind of preparation method of garlic essential oil microcapsule as above, concrete steps are as follows:

[0040] (1) Preparation of wall material solution: Weigh 24 parts of whey protein concentrate and 8 parts of inulin, mix well, add 180 parts of water to prepare wall material solution, and place it at room temperature for 12 hours to ensure that the wall material is completely hydrated;

[0041] (2) Preparation of garlic essential oil emulsion: mix garlic essential oil and compou...

Embodiment 2

[0045] A kind of garlic essential oil microcapsule, its raw material composition and parts by weight are as follows:

[0046]

[0047] Wherein, the preparation method of described compound vegetable oil is as follows:

[0048] Soybean oil and sunflower oil are selected for mixing, so that the content of stearic acid in the compound vegetable oil reaches 3.92%, the content of oleic acid reaches 23.73%, the content of linoleic acid reaches 53.02%, and the content of linolenic acid reaches 6.40%.

[0049] A kind of preparation method of garlic essential oil microcapsule as above, concrete steps are as follows:

[0050] (1) Preparation of wall material solution: Weigh 24 parts of whey protein concentrate and 8 parts of inulin, mix well, add 180 parts of water to prepare wall material solution, and place it at room temperature for 12 hours to ensure that the wall material is completely hydrated;

[0051] (2) Preparation of garlic essential oil emulsion: mix garlic essential oil...

Embodiment 3

[0055] A kind of garlic essential oil microcapsule, its raw material composition and parts by weight are as follows:

[0056]

[0057] Wherein, the preparation method of described compound vegetable oil is as follows:

[0058] Corn oil and olive oil are selected to be mixed, so that the content of stearic acid in the compound vegetable oil reaches 3.97%, the content of oleic acid reaches 29.80%, the content of linoleic acid reaches 53.01%, and the content of linolenic acid reaches 1.45%.

[0059] A kind of preparation method of garlic essential oil microcapsule as above, concrete steps are as follows:

[0060] (1) Preparation of wall material solution: Weigh 24 parts of whey protein concentrate and 8 parts of inulin, mix well, add 180 parts of water to prepare wall material solution, and place it at room temperature for 12 hours to ensure that the wall material is completely hydrated;

[0061] (2) Preparation of garlic essential oil emulsion: mix garlic essential oil and c...

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Abstract

The invention relates to a garlic essential oil microcapsule. The garlic essential oil microcapsule comprises the following raw material components in parts by weight: 24-47 parts of whey protein concentrate, 6-24 parts of inulin, 8-15 parts of garlic essential oil, 1.5-9.5 parts of compound vegetable oil and 180-240 parts of water. From principles of relieving poor density of an oil-water systemand reducing Austenitic maturation effect, the emulsibility of the garlic essential oil is strengthened, the stability of the lactescence of the garlic essential oil is enhanced, and therefore, the embedding rate of the garlic essential oil microcapsule prepared by a spray drying technology is increased remarkably; and the whey protein concentrate and the inulin are used as wall materials, the garlic essential oil is embedded by the spray drying technology, the embedding rate of the garlic essential oil is increased remarkably and can reach 74% or above, and the product is easily dissolved inwater, is good in flavor stability and has good slow-release effect.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a garlic essential oil microcapsule and a preparation method thereof. Background technique [0002] Food flavor is one of the most important attributes that determine consumer acceptance. Studies have shown that 91% of consumers regard food flavor as an important factor in food selection. Spice ingredients are flavoring seasonings used in various foods, which can change the color, aroma and taste of food, make people have a strong sense of temptation for food, and can improve the product's own value and product grade. Spice essential oils such as garlic essential oil are widely used in food production because of their unique flavor. [0003] Garlic (Allium sativum) is an underground bulb of the genus Allium in the family Liliaceae. It is known as a "natural antibiotic" and is native to central Asia. Garlic is not only a spice with a long history, but also a commonly used tradition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00A23L29/00A23L29/30A23L29/10
CPCA23V2002/00A23L27/105A23L27/72A23L29/045A23L29/10A23L29/30A23V2250/54252A23V2250/5062A23V2250/212A23V2250/18A23V2200/222
Inventor 张民齐翠萍刘锐吴涛隋文杰王帅
Owner TIANJIN UNIV OF SCI & TECH
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