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Functional oil microcapsule containing chia seed gum and preparation method thereof

A technology of functional oil and microcapsule, which is applied in the field of functional oil microcapsule and its preparation method, can solve the problems of low oral utilization rate of resistant starch, easy destruction of nutrients, easy oxidation of functional oil, etc., and achieve good fluidity, Good thermal stability and high embedding rate

Inactive Publication Date: 2019-08-27
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Functional oils, resistant starch and chia seed gum all have improvement effects on diabetic patients, but functional oils are easy to oxidize, have poor stability, and nutrients are easily destroyed; resistant starch has low oral utilization rate and average taste

Method used

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  • Functional oil microcapsule containing chia seed gum and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation process of the core material: first add 25g of chia seed oil into the container, then add 10g of olive oil, and finally add 65g of peanut oil, mix thoroughly; make liquid oil, pack and store at an appropriate temperature.

[0037] Preparation process of functional oil microcapsules containing chia seed gum: Weigh 10g sodium caseinate, 15.95g chia seed gum, 43.7g high amylose corn starch, 0.87g monoglyceride and 0.63g sucrose ester, then add 28.85g Functional grease, fully stirred and dissolved at 70°C to 500mL; high-speed shearing at 10,000 rpm 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 170-180°C, the outlet temperature is 85-95°C, and the feed rate is 5-10mL / min.

[0038] Regarding the different proportions of functional oils, the experiments that help improve diabetes are as follows:

[0039] Select healthy mice with the s...

Embodiment 2

[0047] Preparation of the core material: First, take 20g of chia seed oil and put it into a container, then add 5g of olive oil, and finally add 70g of peanut oil, and stir thoroughly for 10 minutes; make liquid oil, pack it into a jar, and store it at an appropriate temperature.

[0048] Preparation process of functional oil microcapsules containing chia seed gum: Weigh 10g sodium caseinate, 10g chia seed gum, 48.5g high amylose corn starch, 1.05g monoglyceride and 0.45g sucrose ester, then add 30g functional oil , fully stirred and dissolved at 70°C to 500mL; high-speed shearing at 10,000 rpm for 5 minutes; use a high-pressure homogenizer to homogenize the above emulsion, the condition is 30MPa, homogenize 3 times; finally spray dry The inlet temperature is 170-180°C, the outlet temperature is 85-95°C, and the feed rate is 5-10mL / min.

Embodiment 3

[0050] The preparation process of the core material: first add 30g of chia seed oil into the container, then add 20g of olive oil, and finally add 50g of peanut oil, mix thoroughly; make liquid oil, pack and store at an appropriate temperature.

[0051]Preparation process of functional oil microcapsules containing chia seed gum: Weigh 10g sodium caseinate, 30g chia seed gum, 18.5g high amylose corn starch, 0.75g monoglyceride and 0.75g sucrose ester, then add 40g functional oil , fully stirred and dissolved at 70°C to 500mL; high-speed shearing at 10,000 rpm for 5 minutes; use a high-pressure homogenizer to homogenize the above emulsion, the condition is 30MPa, homogenize 3 times; finally spray dry The inlet temperature is 170-180°C, the outlet temperature is 85-95°C, and the feed rate is 5-10mL / min.

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Abstract

The invention specifically relates to a functional oil microcapsule containing chia seed gum and a preparation method thereof, and belongs to the field of food processing. The microcapsule is composedof a solid content and water, wherein the solid content is prepared from the following components in percentage by weight: 20-40 percent of a core material, 58-78 percent of a wall material, and 1.5percent of an emulgator; the core material uses chia seed oil, peanut oil and olive oil. The functional oil microcapsule containing the chia seed gum with good stability, high solubility and good oilembedding effects is provided; the preparation method is simple and practicable, and the process is easy to control.

Description

technical field [0001] The invention specifically relates to a functional oil microcapsule containing chia seed gum 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23L33/12A23L33/125A23L33/10A23P10/30
CPCA23V2002/00A23L33/10A23L33/115A23L33/12A23L33/125A23P10/30A23V2200/222
Inventor 徐同成岳昊邱斌贾敏刘丽娜刘玮宗爱珍杜方岭
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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