Microcapsule for improving immunity of patients with chronic diseases and preparation method of microcapsule

A technology for chronic diseases and immunity, applied in the formation of food, the function of food ingredients, and food ingredients containing oil, etc., can solve the problems of increasing social and family economic burden, affecting labor ability and quality of life, and expensive medical expenses. Good oxidative stability, high food value, and less loss of active ingredients

Inactive Publication Date: 2020-02-18
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

The harm of chronic diseases is mainly to cause damage to important organs such as the brain, heart, and kidneys, which can easily cause disability, affect working ability and quality of life, and the medical expenses are extremely expensive, which increases the economic burden of society and families

Method used

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  • Microcapsule for improving immunity of patients with chronic diseases and preparation method of microcapsule
  • Microcapsule for improving immunity of patients with chronic diseases and preparation method of microcapsule
  • Microcapsule for improving immunity of patients with chronic diseases and preparation method of microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation process of the core material: first add the chia seed oil into the container, then add the chia seed powder, and mix thoroughly; make an emulsion, pack and store at an appropriate temperature.

[0030] A preparation process of microcapsules for improving the immunity of patients with chronic diseases: Weighing 20g of sorghum starch, 18g of high amylose corn starch, 31.15g of maltodextrin, 1.5g of monoglyceride and 0.5g of chia seed gum, fully stirred at 65°C Dissolve to 500mL; then add 28.85g of core material, and shear at high speed for 5 minutes under the condition of 10000 rpm; use a high-pressure homogenizer to homogenize the above emulsion, the condition is 30MPa, homogenize 3 times; finally spray dry The inlet temperature is 175-180°C, the outlet temperature is 95-100°C, and the feed rate is 5-8mL / min.

Embodiment 2

[0032] Preparation of the core material: The preparation process of the core material: first add the chia seed oil into the container, then add the chia seed powder, mix thoroughly; make an emulsion, pack and store at an appropriate temperature.

[0033] A preparation process of microcapsules to improve the immunity of patients with chronic diseases: Weigh 10g of sorghum starch, 10g of high amylose corn starch, 48g of maltodextrin, 1.55g of monoglyceride and 0.45g of chia seed gum, and fully stir and dissolve at 65°C to 500mL; then add 30g of core material, and shear at high speed for 5 minutes under the condition of 10,000 rpm; use a high-pressure homogenizer to homogenize the above-mentioned emulsion under the condition of 30MPa, and homogenize 3 times; finally, the inlet temperature of spray drying 175-180°C, outlet temperature 95-100°C, feed rate 5-8mL / min.

Embodiment 3

[0035] The preparation process of the core material: first add the chia seed oil into the container, then add the chia seed powder, and mix thoroughly; make an emulsion, pack and store at an appropriate temperature.

[0036] A preparation process of microcapsules for improving the immunity of patients with chronic diseases: Weigh 10g of sorghum starch, 30g of high amylose corn starch, 18g of maltodextrin, 1g of monoglyceride and 1g of chia seed gum, and fully stir and dissolve to 500mL at 65°C Add 40g of core material again, and shear at high speed for 5 minutes under the condition of 10000 rpm; use a high-pressure homogenizer to homogenize the above-mentioned emulsion, the condition is 30MPa, and homogenize 3 times; the final spray drying inlet temperature is 175- 180°C, outlet temperature 95-100°C, feed rate 5-8mL / min.

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Abstract

The present invention specifically relates to a microcapsule for improving immunity of patients with chronic diseases and a preparation method of the microcapsule, and belongs to the field of food processing. The microcapsule is composed of solid substances and water, and the solid substances comprise the following components in weight ratios: 30-45% of a core material, 53-68% of a wall material and 2% of an emulsifier. The core material is chia seed oil and chia seed powder. The wall material is a mixture of one or more of high amylose corn starch, sodium caseinate, oligofructose, sorghum starch and maltodextrin. The prepared microcapsule has good stability, high solubility and good oil-embedding effect. Another object of the present invention is to provide a simple and feasible method for producing the microcapsule with easy process control. The microcapsule is suitable for consumption by patients with various chronic diseases.

Description

technical field [0001] The invention specifically relates to a microcapsule for improving the immunity of patients with chronic diseases and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Microcapsule is a technology that has been widely used in different fields such as food, biotechnology, chemical industry, and medicine, and has its unique advantages compared with other technologies. Microencapsulation physically encloses sensitive ingredients in coatings to protect these ingredients or "core material" from adverse reactions (e.g. light, oxygen, temperature, humidity); optimizes physical properties of the core itself (e.g. odor, Appearance, solubility); improve the stability of the core material; isolate incompatible or mutually reactive substances. [0003] Chronic disease is a general term for diseases with complex etiology and some diseases that have not been fully confirmed. Common chronic diseases mainly includ...

Claims

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Application Information

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IPC IPC(8): A23P10/30A23L33/115A23L33/10A23L29/10A23L25/00
CPCA23V2002/00A23L25/30A23L29/10A23L33/10A23L33/115A23P10/30A23V2200/224A23V2200/222A23V2200/324A23V2250/18A23V2250/5028A23V2250/186A23V2250/192A23V2250/5114A23V2250/5118
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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