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Fishy-smell-free plant-based high-oil-loading microcapsule powder and preparation method thereof

A plant-based, microencapsulated powder technology, applied in food science, food preservation, food ingredients as antioxidants, etc., can solve the problems of high production cost, long time consumption, low solid content, etc., and achieve the effect of solving the problem of fishy smell

Active Publication Date: 2020-11-17
INNOBIO CORP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

These patents all disclose the preparation method of vegetable protein oil powder, but the solid content is low, and there will be a series of problems in the actual production process, such as long time consumption, high production cost, and even inability to industrialize.
At the same time, the disclosure of these patents did not solve the fishy smell problem of vegetable protein powder in the industry

Method used

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  • Fishy-smell-free plant-based high-oil-loading microcapsule powder and preparation method thereof
  • Fishy-smell-free plant-based high-oil-loading microcapsule powder and preparation method thereof
  • Fishy-smell-free plant-based high-oil-loading microcapsule powder and preparation method thereof

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preparation example Construction

[0026] The invention provides a preparation method of the oil microcapsule powder, comprising the following steps:

[0027] (1) Disperse 5-15 parts by weight of vegetable protein in water at 60-80°C, adjust the pH of the solution to 2.5-4, perform heat preservation and hydrolysis, and control the molecular weight of vegetable protein at 10000-25000Da;

[0028] (2) Add 5-20 parts by weight of resistant dextrin and 0.1-1 part by weight of stabilizer into (1), and stir until completely dissolved;

[0029] (3) Adjust the pH of the (2) solution to 8-9, add 0-3 parts by weight of water-phase antioxidant, and then add 42-72 parts by weight of oil, emulsify at 60-80 ° C, and then 20- 40MPa homogenization at least once;

[0030] (4) Adjust the pH of the solution of (3) to 7-7.5, add 6-24 parts by weight of oil and 0-3 parts by weight of oil phase antioxidant, emulsify at 60-80 ° C, and then 50- 70MPa high pressure homogenization at least twice;

[0031] (5) Spray-dry the emulsion pr...

Embodiment 1

[0042]Weigh 400g of water into a 1000mL beaker at a temperature of 65°C, add 48g of soybean protein to it, stir and disperse evenly, adjust the pH of the emulsion to 2.7 with 3.2g of phosphoric acid, and carry out heat preservation and acid hydrolysis for 1.5h to obtain a protein with a molecular weight of 12000Da. Add 78.8g of resistant dextrin and 3.2g of potassium citrate into the water phase, stir to dissolve. Then adjust the pH of the system to 8.3 with 2 g of sodium hydroxide, add 0.8 g of sodium ascorbate, and stir to dissolve. Add 182g of sunflower oil, emulsify at 65°C, and then homogenize once at 30MPa. Then use 0.1g of phosphoric acid to adjust the pH of the emulsion to 7.3, then add the remaining 78g of sunflower oil and 0.1g of mixed tocopherols, emulsify at 70°C, and homogenize twice under 65MPa high pressure. The prepared emulsion was spray-dried: the inlet air temperature was 180°C, and the outlet air temperature was 90°C. Finally, 4g of silicon dioxide was ad...

Embodiment 2

[0044] Weigh 800g of water into a 2000mL beaker at a temperature of 70°C, add 120g of pea protein to it, stir and disperse evenly, adjust the pH of the emulsion to 2.6 with 5.6g of hydrochloric acid, and carry out acidolysis for 1 hour to obtain a protein with a molecular weight of 20,000Da. Add 56g of resistant dextrin and 8g of dipotassium hydrogen phosphate into the water phase and stir to dissolve. Then adjust the pH of the system to 8.8 with 4 g of calcium hydroxide, add 1.6 g of ascorbic acid, and stir to dissolve. Add 480g of soybean oil, emulsify at 70°C, and then homogenize once at 25MPa. Then adjust the pH of the emulsion to 7.5 with 0.1g hydrochloric acid, then add the remaining 120g soybean oil and 0.8g d-a-tocopherol, emulsify at 75°C, and homogenize twice under 70MPa high pressure. The prepared emulsion was spray-dried: the inlet air temperature was 170°C, and the outlet air temperature was 85°C. Finally, 8g of silicon dioxide was added to the powder and sieved ...

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Abstract

The invention discloses fishy-smell-free plant-based high-oil-loading microcapsule powder and a preparation method thereof. The preparation method comprises the steps of performing raw material preparation, performing water phase preparation, performing oil phase preparation, performing emulsion preparation, performing spray drying and the like, wherein the raw materials comprise the following components in parts by weight of 60-80 parts of grease, 5-15 parts of plant protein, 5-20 parts of resistant dextrin, 1-3 parts of an acidity regulator, 0-1 part of an antioxidant, 0.1-1 part of a stabilizing agent and 0.1-1.5 parts of an anti-caking agent. According to the fishy-smell-free plant-based high-oil-loading microcapsule powder and the preparation method thereof disclosed by the invention,an acidification and multi-step alkalization emulsification method is adopted to embed the grease, and spray drying is performed to obtain the plant protein system grease microcapsule powder with nofishy smell, high oil loading capacity, high embedding rate and excellent stability.

Description

technical field [0001] The invention belongs to the technical field of microcapsules, and in particular relates to a kind of fishy-free plant-based high-oil-carrying microcapsule powder and a preparation method thereof. Background technique [0002] In recent years, the plant protein supplement market has become increasingly hot. DuPont United Health International conducted a market survey report on plant protein consumers in the United States, involving more than 1,000 consumers. The survey results show that 52% of U.S. consumers are increasing their intake of plant-derived foods and beverages, and nearly 60% of respondents even said that the switch to plant-derived foods and beverages is permanent or plans to become permanently vegetarian. [0003] Protein drinks have achieved initial success in the field of sports nutrition, especially in the sports nutrition powder market. The survey data shows that the frequency of plant-derived ingredients in sports nutrition powders ...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23L33/115A23L5/20A23L29/30A23L3/46A23P10/35
CPCA23L33/185A23L33/115A23L5/20A23L29/30A23L3/46A23P10/35A23V2002/00A23V2200/02A23V2200/208A23V2250/5114A23V2250/548A23V2250/5482A23V2250/5486A23V2250/5488A23V2300/10
Inventor 任翔徐玉涛田中乐杨文文陈剑彬吴文忠
Owner INNOBIO CORP LTD
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