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Vegetable oil microcapsule powder applied to cereal electuary and preparation method thereof

A vegetable oil, microcapsule powder technology, applied in application, edible oil/fat, food science and other directions, can solve the problems of reducing product shelf life, easy oxidation and deterioration, etc., to achieve the effect of changing properties and increasing the scope of application

Active Publication Date: 2019-10-25
镇江市智农食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when high-fat powders such as sesame, walnut, linseed and other powders are added to grain granules, they are easily affected by oxygen, light, heat and moisture, and are easily oxidized and deteriorated, which greatly reduces the shelf life of the product

Method used

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  • Vegetable oil microcapsule powder applied to cereal electuary and preparation method thereof
  • Vegetable oil microcapsule powder applied to cereal electuary and preparation method thereof
  • Vegetable oil microcapsule powder applied to cereal electuary and preparation method thereof

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preparation example Construction

[0027] Such as figure 1 Shown, the present invention also provides a kind of preparation method of the vegetable oil microcapsule powder that is applied to grain granule, comprises the following specific steps:

[0028] Step 1: Prepare psyllium husk gel emulsion, add a certain amount of sucrose fatty acid ester and citric acid into water and stir to dissolve, then add a certain amount of psyllium husk and maltodextrin, and stir at constant temperature until solid All the substances are dissolved into a uniform gel emulsion;

[0029] Step 2: Prepare a vegetable oil emulsion, add a certain amount of Tween-80 and tocopherol to the vegetable oil, stir and dissolve at a constant temperature, and obtain emulsified vegetable oil;

[0030] Step 3: blending and emulsification, slowly adding the vegetable oil emulsion in step 2 to the psyllium seed husk gel emulsion in step 1, and emulsifying evenly at a constant temperature;

[0031] Step 4: Preparation of microcapsule powder. After ...

Embodiment 1-5

[0037] The influence of embodiment 1-5 different conditions on the performance of psyllium seed shell gel

[0038] Add the required sucrose fatty acid ester and citric acid into 100mL water and stir to dissolve, then add the required psyllium husk and maltodextrin, and stir at constant temperature until the solids are all dissolved into a uniform psyllium husk Latex emulsion, see Table 1 for details.

Embodiment 11-13

[0055] Embodiment 11-13 emulsification condition determination

[0056] Add 2g of sucrose fatty acid ester and 0.8g of citric acid into 100mL of water and stir to dissolve, then add 9g of psyllium husk and 25g of maltodextrin, and stir at constant temperature until all the solids are dissolved into a uniform psyllium husk gel Lotion, spare. Add 3g of Tween-80 and 0.8g of tocopherol to 21g of vegetable oil, stir and dissolve at a constant temperature to obtain emulsified vegetable oil. Then the emulsified vegetable oil was slowly added to the psyllium seed husk gel emulsion, and the emulsification was even, see Table 5 for details.

[0057] Comparative example 1 is that the mass concentration is 1.2g / 100mL 水 Sodium alginate in place of psyllium husk.

[0058] Comparative example 2 is that the mass concentration is 1.0g / 100mL 水 Sodium carboxymethylcellulose in place of psyllium husk.

[0059] Different embodiments of table 5:

[0060] Experimental conditions Co...

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Abstract

The invention discloses vegetable oil microcapsule powder applied to cereal electuary. The vegetable oil microcapsule powder is prepared from sucrose fatty acid ester, citric acid, psyllium husk powder, maltodextrin and tween-80, tocopherol, vegetable oil and a calcium chloride solution. According to the vegetable oil microcapsule powder applied to the cereal electuary and the preparation method thereof, in the mode, the vegetable oil and psyllium husk gel are emulsified into a uniform 'oil / water' gel system through the oil-water emulsification principle, then psyllium husk gel particles are prepared through the principle that the psyllium husk gel and calcium ions are crosslinked and hardened, and finally the particles are dried at low temperature to obtain the vegetable oil microcapsulepowder. On the basis of keeping the original nutritive value of the vegetable oil, the properties of the vegetable oil are changed, the liquid vegetable oil is prepared into the vegetable oil powder through a microcapsule technology, the stability and the application range of the vegetable oil are greatly increased, and the vegetable oil microcapsule powder is especially suitable for the cereal electuary.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a vegetable oil microcapsule powder applied to grain granules and a preparation method thereof. Background technique [0002] Microencapsulation technology is a commonly used active substance embedding technology. This technology can not only immobilize active substances through embedding to improve their stability, but also regulate the release rate of active substances through embedding technology to increase the concentration of active substances. application possibilities. At present, the commonly used microcapsule preparation methods mainly include emulsification cross-linking method, ion gel method, covalent cross-linking method, precipitation method and so on. [0003] Grain granules made from five-grain flour have become a hot spot in cereal food consumption and are deeply loved by consumers. However, when high-fat powders such as sesame, walnut, linseed and oth...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/013A23D9/04
CPCA23D9/007A23D9/013A23D9/04
Inventor 谢广杰叶明儒黄娴巫超
Owner 镇江市智农食品有限公司
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