CN102388989A - Method for preparing starch powdered oil and fat by ultrahigh pressure micro-jet method - Google Patents
Method for preparing starch powdered oil and fat by ultrahigh pressure micro-jet method Download PDFInfo
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- CN102388989A CN102388989A CN2011102848948A CN201110284894A CN102388989A CN 102388989 A CN102388989 A CN 102388989A CN 2011102848948 A CN2011102848948 A CN 2011102848948A CN 201110284894 A CN201110284894 A CN 201110284894A CN 102388989 A CN102388989 A CN 102388989A
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Abstract
The invention provides a method for preparing starch powdered oil and fat by an ultrahigh pressure micro-jet method to solve the problems that the conventional process for producing microencapsulated powdered oil and fat is complex, production cost is high, and a large amount of food additives are needed to be added during production. The method comprises the following specific steps of: preparing emulsified liquid by using oil and deionized water, adding starch into the emulsified liquid, stirring and mixing to prepare suspension, performing pregelatinization on starch, cooling, performing ultrahigh pressure micro-jet homogenizing, and spray-drying. The content of the prepared powdered oil and fat and product granularity can be adjusted, the production process is simple and production cost is low, food additives are not used during preparation, and the product has high safety.
Description
Technical field
The present invention relates to a kind of powdered oil and preparation method thereof.
Background technology
Grease is as one of basic composition of food, and the processing and the nutrition of food is played an important role.It not only provides food lubricated mouthfeel, good local flavor, and specific structural state and good stable property also can increase the satisfaction of people to food, and make the people produce satiety.Powdered oil is meant the employing microencapsulation technology, and grease is through scientific allocation, high-pressure homogeneous, the Powdered or granular product that prepared such as spray-drying form.
The powdered oil of microencapsulation and former grease are relatively; Because grease is wrapped up by the film that the wall material forms; Can prevent oxygen, heat, light, and the contact and the effect of chemical substance, and powdered oil can also be as the source of essential fatty acid and the carrier of liposoluble vitamin.Grease also can influence the local flavor of food in addition, because grease has the ability that local flavor discharges that delays, so intensity, persistence and the balance of its influence meeting local flavor.But conventional grease because character such as the figure who itself has, viscosity directly influence the convenience of its food processing, has limited the scope of application of grease.And grease is prone to oxidation deterioration and then affects the quality and the shelf life of product.Utilize microcapsules technology that solid-state, semisolid even liquid grease are processed into Powdered grease; Not only overcome the disadvantage of conventional grease; Also can give the grease lot of advantages, have the stability height, be convenient to advantages such as transportation, production, preservation, increasingly extensive in Application in Food Industry.
Powdered oil is a base-material with grease (liquid oil, solid oil, lard) promptly, and interpolation can form protein, the carbohydrate of membranaceous composition, has the heat endurance that is difficult for becoming sour, so its characteristic and processing characteristics are improved significantly.Powdered oil temperature influence degree is little, has good flowability and bin stability, mixes with other powder raw materials easily, for industrial processes provides convenience, is beneficial to transportation, stores; Powdered oil is all very strong to the dissolubility and the emulsification dispersibility of water, has improved the dispersiveness of grease; Grease by the embedding of wall material after, avoided contacting with external environment, improved antioxygenic property, be difficult for bad change, can prolong shelf life; Powdered oil can improve the structural state of food, and flavor characteristics can be applicable to the food that always can not use grease or be difficult to use grease; And can adjust fat content according to user's different product needs; The powdered oil good fluidity can simply mix uniformly with various raw materials; Product is form of powdery particles, and weighing is convenient, use is simple to operate; Product particle size evenly, Se Bai or be the light yellow identical with milk powder; Powdered oil exists with microencapsulation form usually, and bio-digestion rate, absorptivity improve greatly.Powdered oil behind the microencapsulation has not only overcome the multiple disadvantage of conventional grease, has more instant, the stable height of entry, is convenient to advantages such as transportation, production, preservation, has greatly widened the scope of application of grease.
The wall material of powdered oil mainly is a natural macromolecular material; And the selection of wall material is very important, requires the wall material to possess proper physical character, suitable thickness; Easy to use; The microcapsule preparation method of economical rationality, and can be compatible with the core material, also should have suitable permeability, hygroscopicity, dissolubility, stability simultaneously.Powdered oil wall material commonly used mainly contains crafty sodium carboxymethylcellulose pyce, gelatin, carragheen, xanthans, Arabic gum, casein, vegetable protein, maltodextrin, corn syrup and lactose etc.And powdered oil prepares and usually adds food additives such as a large amount of emulsifying agents, plasticiser in the process.Because these raw materials have the high economic cost, have influenced the popularization and the application of powdered oil.In addition, in order to improve the quality of products and the embedding rate of grease, people often prepare at powdered oil and add a large amount of additives in the process, and this has just influenced the edible safety of powdered oil.
The preparation method of powdered oil mainly contains at present: spray drying process, complex coacervation, orifice-coagulating bath method and inclusion complexometry.Spray drying process comprises raw material allotment, emulsifying and three main processes of spray-drying, is about to certain material aqueous solution and is injected in the hot-air with the drop state, after its water evaporates, is dispersed in the drop material and promptly is dried and obtains spherical powder.Complex coacervation is to do the embedding thing with two kinds of oppositely charged materials; After core is scattered in wherein; Through changing system pH, temperature or concentration of aqueous solution; Make two wall material component interactions form a kind of compound, cause solubility decline and cohesion to be separated out, form microcapsules through separation, cured again.Orifice-coagulating bath method is to do raw material with the solubility high polymer to coat capsule-core, and in coagulating bath, solidify to form microcapsules.Curing is normally adopted to add curing agent or heat-coagulation or utilize and is had different electric charge polymer complex realizations.The inclusion complexometry is a kind of occurring on the molecular level, makes the Microencapsulation Method of embedding medium usually with β-cyclodextrine.But this method requires core molecule granular size certain, and adapting to hydrophobicity central space position, and core must be nonpolar molecule, therefore limits the application of this method.
Spray drying process and inclusion complexometry technology are simple, but all need add a large amount of food additives in the spray drying method for preparation process, and inclusion complexometry application cyclodextrin carries out embedding all has specific (special) requirements to core material particles size and polarity; The complex process of complex coacervation and orifice-coagulating bath method, and often need to adopt alginate, carboxymethyl cellulose, chondroitin sulfate etc. as the wall material, preparation cost is higher.
Summary of the invention
The objective of the invention is in order to solve present microencapsulation powdered oil; Complex manufacturing, production cost height; Need to add a large amount of food additives in the production process; Cause producing potential food-safety problem, and a kind of applying high voltage microjet method that provides prepares the method for starch base powdered oil.
Said purpose realizes through following scheme:
A kind ofly use the method that the super-voltage micro jet legal system is equipped with the starch base powdered oil, preparation according to the following steps:
One, grease and deionized water are prepared into emulsion, the mass ratio of grease and deionized water is 1～10:200;
Two, starch is added to mix preparation starch suspension in the emulsion, wherein the mass ratio of grease and starch is 5～60:100;
Three, the preparatory gelatinization of starch: the starch suspension is put into the boiling water bath gelatinization;
Four, cooling: the starch and the grease mixed liquor of preparatory gelatinization are slowly cooled off;
Five, high pressure microjet homogeneous: the dextrin of starch after the preparatory gelatinization and grease joined carry out homogeneous in the microjet homogenizer;
Six, spray-drying prepares powdered oil: the solution behind the homogeneous is put into carried out spray-drying in the spray dryer, get final product.
Said grease is vegetable oil or animal oil or artificial oil, and vegetable oil is soybean oil, rapeseed oil, peanut oil, sunflower oil, castor oil, palm oil, cottonseed oil, various rice bran oil or olive oil; Animal oil is lard, butter, cream or fish oil; Artificial oil is margarine or shortening.
Step 1 is used the high speed shear emulsifying agitator grease and deionized water is prepared into emulsion, and agitator speed is 7000～12000rpm.
Step 3 does not stop in the gelatinization process to stir, and mixing speed is 30～200rpm, and gelatinization time is 20～50min.
Step 4, solution chilling temperature are 40～60 ℃.
Step 5, homogenization pressure are 50～180MPa.
During the step 6 spray-drying, 140～200 ℃ of the EATs of spray dryer, 70～110 ℃ of leaving air temps.
The powdered oil of the present invention's preparation, surface oil content is low, embedding rate is high, and powder is fine and smooth, even, and smell is pure, has the fragrance of grease, free from extraneous odour.Product moisture content, acid value, particle diameter, self-flowing angle etc. all meet the microcapsules quality index, and particle diameter is moderate, and dissolubility, flowability, dispersiveness are all better.The outer wall material of powdered oil can effectively be protected the core grease, stops it to contact product storage tolerance, long shelf-life with airborne oxygen, water etc.Powdered oil fat content and product granularity that the present invention prepares are adjustable, and production technology is simple, and production cost is low, do not use food additives in the preparation process, have higher foodsafety.
Core grease used in the present invention does not have particular restriction; The powdered oil of preparation is a kind of food special fat; Have good stability, anti-storage, carry convenient transportation, use simple; And the advantage that can add various nutrition fortifiers such as vitamin, mineral matter as required; Widened the grease range of application greatly,, can be widely used in wheaten food, cake, cold food, dairy products (infant, person in middle and old age, pregnant woman, puerpera's formula milk owing to possess multiple function; Milk-contained drink etc.), in the various fields such as baby food (infant's ground rice, rice stick with paste), drink, candy, quick-frozen food, instant food and meat products, be the preferred raw materials that food enterprise is produced the high-quality high-end product, developed new product.
The specific embodiment:
Below set forth in detail the preferred embodiment of the present invention.
The specific embodiment one: this embodiment corn starch base soybean oil powdered oil prepares according to the following steps: one, use the high speed shear emulsifying agitator soybean oil and deionized water are prepared into emulsion; The mass ratio of soybean grease and deionized water is 1～10:200, and agitator speed is 7000～12000rpm; Two, get the certain mass cornstarch and add in the emulsion that grease and deionized water process and mix preparation starch suspension, wherein the mass ratio of grease and starch is 5～60:100; Three, the preparatory gelatinization of starch: the cornstarch suspension is put into boiling water bath gelatinization 30min, do not stop in the gelatinization process to stir, mixing speed is 30～200rpm; Four, cooling: the starch and the grease mixed liquor of preparatory gelatinization slowly are cooled to 50 ℃; Five, high pressure microjet homogeneous: the dextrin of starch after the preparatory gelatinization and grease joined carry out homogeneous in the microjet homogenizer, homogenization pressure is 80MPa; Six, spray-drying prepares powdered oil: the solution behind the homogeneous is put into carried out spray-drying in the spray dryer and obtain the corn starch base powdered oil, 140～180 ℃ of EATs, 80～100 ℃ of leaving air temps.
The corn starch base soybean oil powdered oil that this embodiment is prepared has a lot of good characteristics.Product embedding rate>=88%, moisture≤3%, powder is fine and smooth, even, and color is a milky, and smell is pure, the fragrance of band soybean oil, free from extraneous odour.Store 10d at normal temperatures, peroxide value rising value≤0.3 Meg/kg.
The corn starch base soybean oil powdered oil that this embodiment is prepared; Remedied conventional grease tradition and be prone to oxidation, difficult transportation cannot say for sure to deposit, characteristics such as grease bad dispersibility; Also can remedy the powdered oil of conventional method preparation; Food additives content is high, and cost is high, is prone to cause shortcomings such as food-safety problem.
The specific embodiment two: this embodiment with the difference of the specific embodiment one is: starch is wheaten starch in the step 1, and agitator speed is 7000rpm; The starch gelatinization time is 20min in the step 3, and mixing speed is 30rpm in the gelatinization process; Chilling temperature is 40 ℃ in the step 4; The step 5 homogenization pressure is 50MPa; EAT is 150 ℃ in the step 6, and leaving air temp is 80 ℃.Other step and parameter are identical with embodiment one.
This embodiment product embedding rate 89%, moisture 2.4%, powder is fine and smooth, even, and color is a milky, and smell is pure, the fragrance of band soybean oil, free from extraneous odour.
The specific embodiment three: this embodiment with the difference of the specific embodiment one is: starch is farina in the step 1, and agitator speed is 12000rpm; The starch gelatinization time is 50min in the step 3, and mixing speed is 200rpm in the gelatinization process; Chilling temperature is 60 ℃ in the step 4; The step 5 homogenization pressure is 180MPa; EAT is 180 ℃ in the step 6, and leaving air temp is 100 ℃.Other step and parameter are identical with embodiment one.
This embodiment product embedding rate 91%, moisture 2.5%, particle mean size 20.1 μ m, powder is fine and smooth, even, and color is a milky, and smell is pure, the fragrance of band soybean oil, free from extraneous odour.
The specific embodiment four: this embodiment with the difference of the specific embodiment one is: starch is tapioca in the step 1, and agitator speed is 10000rpm; The starch gelatinization time is 35min in the step 3, and mixing speed is 100rpm in the gelatinization process; Chilling temperature is 40 ℃ in the step 4; The step 5 homogenization pressure is 120MPa; EAT is 170 ℃ in the step 6, and leaving air temp is 90 ℃.Other step and parameter are identical with embodiment one.
This embodiment product embedding rate 90%, moisture 2.5%, particle mean size 20.1 μ m, powder is fine and smooth, even, and color is a milky, and smell is pure, free from extraneous odour.
The specific embodiment five: this embodiment with the difference of the specific embodiment one is: starch is rice starch in the step 1, and grease is a Korean pine benevolence oil, and agitator speed is 11000rpm; The starch gelatinization time is 50min in the step 3, and mixing speed is 150rpm in the gelatinization process; Chilling temperature is 40 ℃ in the step 4; The step 5 homogenization pressure is 180MPa; EAT is 200 ℃ in the step 6, and leaving air temp is 110 ℃.Other step and parameter are identical with embodiment one.
The starch base Korean pine benevolence powdered oil of this embodiment preparation has overcome Korean pine benevolence, and oil does not dissolve in water, is difficult for mixing with raw-food material, and very inconvenience is used in industry, and because a large amount of unrighted acids that contain, and oxidation deterioration very easily such as should not store at problem.
The starch base Korean pine benevolence oil-bound distemper powder oil that obtains is an off-white powder, and moisture is 2.5%, and density is 0.74g/cm
3, embedding rate 92% has certain free-running property, good mixing property.Electron microscope observation powdered oil particle profile is irregular spheric granules, and particle mean size 15.5 μ m, its storage-stable are superior to undressed Korean pine benevolence oil.
The specific embodiment six: this embodiment with the difference of the specific embodiment one is: starch is cornstarch in the step 1, and grease is a castor oil, and agitator speed is 8000rpm; The starch gelatinization time is 40min in the step 3, and mixing speed is 80rpm in the gelatinization process; Chilling temperature is 40 ℃ in the step 4; The step 5 homogenization pressure is 150MPa; EAT is 140 ℃ in the step 6, and leaving air temp is 70 ℃.Other step and parameter are identical with embodiment one.
The red castor oil powdered oil of the starch base that obtains is an off-white powder, and moisture is 2.1%, embedding rate 90%, good mixing property.Electron microscope observation powdered oil particle profile is irregular spheric granules, particle mean size 17.5 μ m, and its storage-stable is superior to undressed castor oil.
Above-mentioned embodiment is the protection domain that the exemplary illustration of this patent is not limited it; Those skilled in the art can also carry out the part to it and change; The short of spirit that exceeds this patent all is regarded as the replacement that is equal to this patent, all within the protection domain of this patent.
Claims (7)
1. use the method that the super-voltage micro jet legal system is equipped with the starch base powdered oil for one kind, it is characterized in that preparing according to the following steps:
One, grease and deionized water are prepared into emulsion, the mass ratio of grease and deionized water is 1～10:200;
Two, starch is added to mix preparation starch suspension in the emulsion, wherein the mass ratio of grease and starch is 5～60:100;
Three, the preparatory gelatinization of starch: the starch suspension is put into the boiling water bath gelatinization;
Four, cooling: the starch and the grease mixed liquor of preparatory gelatinization are slowly cooled off;
Five, high pressure microjet homogeneous: the dextrin of starch after the preparatory gelatinization and grease joined carry out homogeneous in the microjet homogenizer;
Six, spray-drying prepares powdered oil: the solution behind the homogeneous is put into carried out spray-drying in the spray dryer, get final product.
2. application super-voltage micro jet legal system according to claim 1 is equipped with the method for starch base powdered oil; It is characterized in that said grease is vegetable oil or animal oil or artificial oil, vegetable oil is soybean oil, rapeseed oil, peanut oil, sunflower oil, castor oil, palm oil, cottonseed oil, various rice bran oil or olive oil; Animal oil is lard, butter, cream or fish oil; Artificial oil is margarine or shortening.
3. application super-voltage micro jet legal system according to claim 1 and 2 is equipped with the method for starch base powdered oil; It is characterized in that step 1; Use the high speed shear emulsifying agitator grease and deionized water are prepared into emulsion, agitator speed is 7000～12000rpm.
4. application super-voltage micro jet legal system according to claim 1 and 2 is equipped with the method for starch base powdered oil, it is characterized in that step 3, does not stop in the gelatinization process to stir, and mixing speed is 30～200rpm, and gelatinization time is 20～50min.
5. application super-voltage micro jet legal system according to claim 1 and 2 is equipped with the method for starch base powdered oil, it is characterized in that step 4, and the solution chilling temperature is 40～60 ℃.
6. application super-voltage micro jet legal system according to claim 1 and 2 is equipped with the method for starch base powdered oil, it is characterized in that step 5, and homogenization pressure is 50～180MPa.
7. application super-voltage micro jet legal system according to claim 1 and 2 is equipped with the method for starch base powdered oil, it is characterized in that step 6, during spray-drying, and 140～200 ℃ of the EATs of spray dryer, 70～110 ℃ of leaving air temps.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103478292A (en) * | 2013-09-17 | 2014-01-01 | 临夏州华安生物制品有限责任公司 | Technology for processing Halal powdered oil with beef tallow and yak cheese protein acid sodium |
| CN106832435A (en) * | 2017-01-22 | 2017-06-13 | 福建农林大学 | A kind of processing method of lotus seed starch lipid complex nano particle |
| CN107602942A (en) * | 2017-09-11 | 2018-01-19 | 中国热带农业科学院农产品加工研究所 | Composition containing modified starch and preparation method and application |
| CN107759811A (en) * | 2017-10-31 | 2018-03-06 | 广西大学 | A kind of preparation method of starch nano-microsphere |
| CN108203521A (en) * | 2016-12-19 | 2018-06-26 | 吉林农业大学 | A kind of hot melt starch base plasma membrane for adding butterfat |
| CN108740068A (en) * | 2018-06-14 | 2018-11-06 | 宁夏亿美生物科技有限公司 | A kind of microcapsule-type cream powder and preparation method thereof |
| CN109043484A (en) * | 2018-07-27 | 2018-12-21 | 广东食品药品职业学院 | The preparation method for the inorganic salts microcapsules for inhibiting food-borne advanced glycosylation end products to generate |
| CN115028747A (en) * | 2022-05-23 | 2022-09-09 | 浙江工业大学 | High-oil-absorption resistant starch and application thereof in production of vegetable oil fat powder |
| CN115397257A (en) * | 2020-03-26 | 2022-11-25 | 罗盖特公司 | Porous starch as spray drying aid in the preparation of flavour powders |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478292A (en) * | 2013-09-17 | 2014-01-01 | 临夏州华安生物制品有限责任公司 | Technology for processing Halal powdered oil with beef tallow and yak cheese protein acid sodium |
| CN103478292B (en) * | 2013-09-17 | 2014-08-20 | 临夏州华安生物制品有限责任公司 | Technology for processing Halal powdered oil with beef tallow and yak cheese protein acid sodium |
| CN108203521A (en) * | 2016-12-19 | 2018-06-26 | 吉林农业大学 | A kind of hot melt starch base plasma membrane for adding butterfat |
| CN106832435A (en) * | 2017-01-22 | 2017-06-13 | 福建农林大学 | A kind of processing method of lotus seed starch lipid complex nano particle |
| CN107602942A (en) * | 2017-09-11 | 2018-01-19 | 中国热带农业科学院农产品加工研究所 | Composition containing modified starch and preparation method and application |
| CN107602942B (en) * | 2017-09-11 | 2019-09-03 | 中国热带农业科学院农产品加工研究所 | Composition and the preparation method and application thereof containing modified starch |
| CN107759811A (en) * | 2017-10-31 | 2018-03-06 | 广西大学 | A kind of preparation method of starch nano-microsphere |
| CN108740068A (en) * | 2018-06-14 | 2018-11-06 | 宁夏亿美生物科技有限公司 | A kind of microcapsule-type cream powder and preparation method thereof |
| CN109043484A (en) * | 2018-07-27 | 2018-12-21 | 广东食品药品职业学院 | The preparation method for the inorganic salts microcapsules for inhibiting food-borne advanced glycosylation end products to generate |
| CN115397257A (en) * | 2020-03-26 | 2022-11-25 | 罗盖特公司 | Porous starch as spray drying aid in the preparation of flavour powders |
| CN115028747A (en) * | 2022-05-23 | 2022-09-09 | 浙江工业大学 | High-oil-absorption resistant starch and application thereof in production of vegetable oil fat powder |
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