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Low-GI-value functional grease microcapsule and preparation method thereof

A technology of functional oils and microcapsules, which is applied to the functions of food ingredients, oil-containing food ingredients, food ingredients as encapsulants, etc., can solve the problem of low oral utilization of resistant starch, easy destruction of nutrients, and easy oxidation of functional oils and other problems, to achieve the effect of low GI value, good fluidity and high embedding rate

Pending Publication Date: 2019-07-30
SHANDONG PROVINCIAL HOSPITAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Both functional oils and high-amylose corn starch can improve the condition of diabetic patients, but functional oils are easy to oxidize, have poor stability, and nutrients are easily destroyed; the oral utilization of resistant starch is low and has an unpleasant taste, which makes many people unwilling to eat directly

Method used

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  • Low-GI-value functional grease microcapsule and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation process of the core material: first add 10g of chia seed oil into the container, then add 10g of olive oil, and finally add 80g of peanut oil, mix thoroughly; make liquid oil, pack and store at an appropriate temperature.

[0035] Preparation process of low GI functional oil microcapsules: Weigh 10g sodium caseinate, 15.95g high amylose corn starch, 43.7g maltodextrin, 0.87g monoglyceride and 0.63g sucrose ester, then add 28.85g functional oil, 65 Under the condition of ℃, fully stir and dissolve to 500mL; under the condition of 10000 rpm, high-speed shearing for 5 minutes; use a high-pressure homogenizer to homogenize the above emulsion, the condition is 30MPa, homogenize 3 times; finally spray drying inlet temperature 175-185°C, outlet temperature 90-100°C, feed rate 5-10mL / min.

[0036] Regarding the different proportions of functional oils, the experiments that help improve diabetes are as follows:

[0037] Select healthy mice with the same species ...

Embodiment 2

[0045] Preparation of the core material: firstly take 5g of chia seed oil and put it into a container, then add 5g of olive oil, and finally add 90g of peanut oil, stir thoroughly for 10 minutes; make liquid oil, pack it into a jar, and store it at an appropriate temperature.

[0046] Preparation process of low GI functional oil microcapsules: Weigh 10g of sodium caseinate, 10g of high amylose corn starch, 48.5g of maltodextrin, 1.05g of monoglyceride and 0.45g of sucrose ester, then add 30g of functional oil, at 65°C Under the condition of fully stirring and dissolving to 500mL; under the condition of 10000 rpm, high-speed shearing for 5 minutes; use a high-pressure homogenizer to homogenize the above emulsion, the condition is 30MPa, homogenize 3 times; finally, the inlet temperature of spray drying is 175- 185°C, outlet temperature 90-100°C, feed rate 5-10mL / min.

Embodiment 3

[0048] The preparation process of the core material: first add 5g of chia seed oil into the container, then add 20g of olive oil, and finally add 75g of peanut oil, mix thoroughly; make liquid oil, pack and store at an appropriate temperature.

[0049] Preparation process of low GI functional oil microcapsules: Weigh 10g of sodium caseinate, 30g of high amylose corn starch, 18.5g of maltodextrin, 0.75g of monoglyceride and 0.75g of sucrose ester, then add 40g of functional oil, at 65°C Under the condition of fully stirring and dissolving to 500mL; under the condition of 10000 rpm, high-speed shearing for 5 minutes; use a high-pressure homogenizer to homogenize the above emulsion, the condition is 30MPa, homogenize 3 times; finally, the inlet temperature of spray drying is 175- 185°C, outlet temperature 90-100°C, feed rate 5-10mL / min.

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Abstract

The invention particularly relates to a low-GI-value functional grease microcapsule and a preparation method thereof, and belongs to the field of food processing. The microcapsule is prepared from a solid substance and water, and the solid substance is prepared from, by weight, 20-40% of a core material, 58-78% of a wall material and 1.5% of an emulgator. The core material utilizes chia seed oil,peanut oil and olive oil. The low-GI-value functional grease microcapsule with good stability, high solubility and a good grease embedding effect is provided; the method is simple and easy to implement, and the preparation process is easily controlled.

Description

technical field [0001] The invention specifically relates to a low GI value functional oil microcapsule and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Microcapsules are mainly divided into two components: core material and wall material. The core material refers to various substances embedded in the microcapsule; the wall material serves as the "shell" of the microcapsule. In the process of preparing the corresponding microcapsules, the main function of the wall material is to isolate the core material from the external environment, and then release the core material when the microcapsules are in suitable conditions (such as the stomach and intestinal tract). Due to the special function of the wall material for the core material, the technology of microcapsules has been widely used in different fields such as food, biotechnology, chemical industry, medicine, etc., and has its unique advantages compared with other t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23L29/30A23L29/00A23L29/10A23P10/30
CPCA23L33/115A23L29/30A23L29/35A23L29/045A23L29/10A23P10/30A23V2002/00A23V2200/224A23V2200/308A23V2200/3262A23V2200/332A23V2200/30A23V2200/222A23V2250/18A23V2250/5114A23V2250/192
Inventor 孟妍岳昊徐同成吕千千王倩陈立勇
Owner SHANDONG PROVINCIAL HOSPITAL
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