CN108450954A - 一种亚麻籽油微胶囊及其制备方法 - Google Patents
一种亚麻籽油微胶囊及其制备方法 Download PDFInfo
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- CN108450954A CN108450954A CN201810149980.XA CN201810149980A CN108450954A CN 108450954 A CN108450954 A CN 108450954A CN 201810149980 A CN201810149980 A CN 201810149980A CN 108450954 A CN108450954 A CN 108450954A
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- Prior art keywords
- linseed oil
- oil
- linseed
- phase
- prepared
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- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Mechanical Engineering (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Medicinal Preparation (AREA)
- Manufacturing Of Micro-Capsules (AREA)
- Cosmetics (AREA)
Abstract
本发明公开了一种亚麻籽油微胶囊及其制备方法。所述制备方法包含如下步骤:1)酶法水解提取亚麻籽油;2)制备水相;3)制备油相;4)用剪切机对水相和油相的混合物进行高速剪切乳化;5)应用高压均质机对所得乳状液进行均质;6)将所得乳状液喷雾干燥得到亚麻籽油微胶囊颗粒。本发明的亚麻籽油微胶囊溶解性高、乳化性好、稳定性强、成膜性好、包裹率高,产品具有良好的口感和风味,质量安全可靠;同时,本发明的制备工艺简单,便于大规模生产,得到的亚麻籽油微胶囊颗粒亚麻籽油载量可达42%,微胶囊包埋率在90%以上。
Description
技术领域
本发明属于食品加工技术领域,特别涉及一种亚麻籽油微胶囊及其制备方法。
背景技术
亚麻籽油(亚麻油或胡麻油),是从亚麻籽中制取而得的干性油脂,呈黄色透明状,具有独特的香味。亚麻籽中含油量大约为35%-45%,其中α-亚麻酸含量丰富,它可以在动物体内转化为二十碳五烯酸(EPA)、二十二碳六烯酸(DHA)等不饱和脂肪酸,具有极高的营养价值和重要的生理功能,具有降血脂,降血压,改善心脑血管疾病,预防糖尿病,风湿,类风湿,肿瘤等功效,因此逐渐得到人们的关注。
但亚麻籽油工业使用程度与营养价值不成正比,在我国亚麻籽油主要以原产地榨取自食为主,其潜在的营养价值未被充分开发利用。提取亚麻籽油的传统方法是浸出法和压榨法:浸出法:亚麻籽→破碎→溶剂浸出混合油过滤→汽提脱溶→精炼→亚麻籽油;压榨法:亚麻籽→清理→软化→轧坯→蒸炒→压榨→毛油过滤→精炼→亚麻籽油;浸出法的缺点是:溶剂残留,使亚麻籽油颜色变深,并带有特殊气味,残留的溶剂不利于人的身体健康,且溶剂浸出需洗脱剂,过程复杂繁琐。而压榨法的缺点是:残油率、成本高、劳动强度大。这两种传统的方法需要反复加热和分离使得亚麻籽油极易被氧化,降低其品质。最新技术超临界CO2萃取法的缺点是成本高且生产效率低,所用设备特殊,且不适合工业化生产。
亚麻籽油在食用和食品加工过程中不饱和脂肪酸极易受到光、热等因素影响而受到破坏,使得产品变质,降低其营养价值和功能特性,极大地限制了亚麻籽油的使用范围。因此,亚麻籽油微胶囊粉末使不饱和脂肪酸隔绝了空气,稳定性增强,产品的营养价值更高,同时粉末状亚麻籽油应用范围更广,在一定程度上克服了液态油脂在食品加工过程中使用时的一些限制。
中国专利CN102934703B报道了由芯材和壁材组成的亚麻油微胶囊,芯材中添加了天然复合抗氧化剂,壁材由变性淀粉、麦芽糊精和酪蛋白酸钠组成,微胶囊包埋率在90%以上,该工艺不含稳定剂和乳化剂,影响产品的乳化性和成膜性,降低了产品的稳定性。申请号为200810079237.8的申请,以玉米蛋白多孔淀粉与玉米蛋白淀粉为原料的方法,制取亚麻酸微胶囊,该方法工艺复杂、成本高,而且由于玉米蛋白与亚麻酸相溶性差,制得的微胶囊保质期短、含油率低。中国专利CN102356880B报道了采用亚麻籽中的两种主要成分亚麻油、亚麻籽蛋白分别作为微胶囊芯材、壁材,该法制备采用单一壁材对亚麻油进行包埋,无法满足微胶囊壁材的所有性质,且该工艺没有添加抗氧化剂以抑制亚麻籽微胶囊在贮藏过程中的氧化,难以保证产品的保质期。
发明内容
针对现有技术存在的上述问题,本发明提供一种溶解性高、乳化性好、稳定性强、成膜性好和包裹率高的亚麻籽油微胶囊及其制备方法。
本发明目的通过以下技术方案实现:
一种亚麻籽油微胶囊,它是由以下原料按照质量百分比制备而成:亚麻籽油2%-35%、稳定剂0.02%-0.8%、抗氧化剂0.01%-0.6%、乳化剂0.1%-3%、壁材3%-48%,余量为水。
如上所述的一种亚麻籽油微胶囊,所述壁材为多糖、明胶或***胶中的一种或几种。
如上所述的一种亚麻籽油微胶囊,所述乳化剂为卵磷脂、蔗糖酯、单干酯、硬脂酰乳酸钠或山梨醇单硬脂酸酯中的一种或几种。
如上所述的一种亚麻籽油微胶囊,所述稳定剂为胶质、糊精、糖脂或茁酶多糖中的一种或几种。
如上所述的一种亚麻籽油微胶囊,所述抗氧化剂为抗坏血酸、脑磷脂、迷迭香、黄酮类物质、卵磷脂或生育酚中的一种或几种。
如上所述的亚麻籽油微胶囊的制备方法,包括以下步骤:
1)酶法水解提取亚麻籽油:取亚麻籽,粉碎,将亚麻籽和水按质量比1:4-6混合,搅拌30-70分钟,反应温度50-70℃,用NaOH溶液调pH为8.5-9.0,加入质量百分含量为2.0%(基于底物的总质量)的碱性蛋白酶,反应4.5-6h,然后再调温度至40-65℃,用HCL调pH至4.0-6.0,加入质量百分含量为1.0-2.0%(基于底物的总质量)的复合纤维素酶,酶解时间为4-6h,以3200-3500rpm转速进行离心得到游离油1、乳浊液、水解液和料渣,再将得到的乳浊液进行二次离心,得到游离油2,将游离油1和游离油2合并,即亚麻籽油;
2)制备水相:将配方量的壁材、抗氧化剂、稳定剂依次加入到配方量的水中,保持温度30℃~70℃,高速搅拌20~60min使之完全溶解,制得水相;
3)制备油相:将配方量的亚麻籽油、乳化剂在30-65℃条件中混合均匀,形成油相;
4)乳化:将油相缓慢倒入到水相中得到混合物,采用剪切机对混合物高速剪切乳化形成O/W型乳液;
5)均质:采用均质机对乳液进行二次均质,均质压力为35-65Mpa,均质时间为30-60min;
6)微胶囊化:采用喷雾干燥方法,喷雾干燥进风温度175-185℃,出风温度65-75℃,得到亚麻籽油微胶囊颗粒。
本发明具有以下有益效果:
(1)酶法水解提取亚麻籽油反应条件温和、绿色安全且出率高,油品质好,纯度高,色泽浅,酸值、过氧化值低,耗能低,污染少,无溶剂残留且工艺安全可使用于工业化生产。
(2)采用一定比例的明胶和蔗糖复合物为亚麻籽油微胶囊化的主要壁材,由于单一壁材无法满足微胶囊壁材的所有性质,因此碳水化合物和蛋白质的混合可满足壁材的要求,具有高效率,高产率,良好的贮藏稳定性。在壁材中添加茁酶多糖可增加阻氧性和阻油性,减缓芯材的氧化速度,提高产品的稳定性。由胶原蛋白衍生而制得的水溶性蛋白明胶具备乳化性和成膜性,在溶解过程中与水分子发生水化作用,克服高分子链间的吸引力,故易和油滴接触形成界面膜,它是微胶囊技术中应用最广泛的一种蛋白质壁材。碳水化合物具有良好的溶解性和在高浓度下低粘性,但缺少蛋白一样的乳化性,而蔗糖类的碳水化合物和蛋白质共用,可以提高微胶囊膜的致密性。
(3)本发明的亚麻籽油微胶囊溶解性高、乳化性好、稳定性强、成膜性好和包裹率高,产品具有良好的口感和风味,质量安全可靠;同时,本发明的制备工艺简单,便于大规模生产,得到的亚麻籽油微胶囊颗粒亚麻籽油载量可达42%,微胶囊包埋率在90%以上。
具体实施方式
以下通过具体实施例进一步描述本发明,但所述发明并不以任何方式限定本发明专利保护的范围。
实施例1
一种亚麻籽油微胶囊的制备方法,包括以下步骤:
1)酶法水解提取亚麻籽油:取亚麻籽100g,经粉碎后,将亚麻籽与水按质量比1:4混合,搅拌30-50分钟,调节反应温度至50-60℃,用NaOH溶液调pH为8.5,加入质量百分含量为2.0%(基于底物的总质量)的碱性蛋白酶,反应4.5h,然后再调温度至40-50℃,用HCL调pH至4.5-5.5,加入质量百分含量为1.0-1.5%(基于底物的总质量)的复合纤维素酶,酶解时间为4-5h,以3200rpm转速进行离心得到游离油1、乳浊液、水解液和料渣,再将得到的乳浊液进行二次离心,得到游离油2,将游离油1和游离油2合并,即亚麻籽油,得出亚麻籽的出油率为81.67%。;
2)制备水相:将4g明胶、28g蔗糖、0.2g生育酚、0.3g卵磷脂、0.5g茁酶多糖加入到39g水中,保持温度30℃~60℃,高速搅拌20~30min使之完全溶解,得到水相;
3)制备油相:将步骤1)制得的26g亚麻籽油、2g乳化剂在30-60℃条件中混合均匀,形成油相;
4)乳化:将油相缓慢倒入到水相中得到混合物,采用剪切机对混合物高速剪切乳化形成O/W型乳液;
5)均质:采用均质机对乳液进行二次均质,均质压力为35Mpa,均质时间为30min;
6)微胶囊化:采用喷雾干燥方法,喷雾干燥进风温度175℃,出风温度70℃,得到亚麻籽油微胶囊颗粒,亚麻籽油载量35%,微胶囊包埋率94%。
微胶囊产品表面油测定方法:准确称取4~5克样品,加入30ml正己烷,充分搅拌后立即过滤,将滤液中的溶剂回收,残留物在100±5℃的温度下干燥至恒重,称量残留物的净重。表面油即为残留物的净重与样品质量的比值。
微胶囊产品包埋率测试方法:包埋率实际为包埋量与理论包埋量之比值,其计算方法,如下式:
实施例2
一种亚麻籽油微胶囊的制备方法,包括以下步骤:
1)酶法水解提取亚麻籽油:取亚麻籽150g,经粉碎后,将亚麻籽与水按质量比1:5混合,搅拌40-60分钟,调节反应温度至55-65℃,用NaOH溶液调pH为9.0,加入质量百分含量为2.0%(基于底物的总质量)的碱性蛋白酶,反应5.0h,然后再调温度至50-60℃,用HCL调pH至5.0-6.0,加入质量百分含量为1.2-1.7%(基于底物的总质量)的复合纤维素酶,酶解时间为4.5-5.5h,以3500rpm转速进行离心得到游离油1、乳浊液、水解液和料渣,再将得到的乳浊液进行二次离心,得到游离油2,将游离油1和游离油2合并,即亚麻籽油,得出亚麻籽的出油率为82.17%。;
2)制备水相:将4g明胶、24g蔗糖、0.25g生育酚、0.25g卵磷脂、0.75g茁酶多糖加入到44g水中,保持温度40℃~70℃,高速搅拌30~60min使之完全溶解,得到水相;
3)制备油相:将步骤1)制得的24g亚麻籽油、2.75g乳化剂在30-60℃条件中混合均匀,形成油相;
4)乳化:将油相缓慢倒入到水相中得到混合物,采用剪切机对混合物高速剪切乳化形成O/W型乳液;
5)均质:采用均质机对乳液进行二次均质,均质压力为65Mpa,均质时间为60min;
6)微胶囊化:采用喷雾干燥方法,喷雾干燥进风温度180℃,出风温度65℃,得到亚麻籽油微胶囊颗粒,亚麻籽油载量40%,微胶囊包埋率92%。
实施例3
一种亚麻籽油微胶囊的制备方法,包括以下步骤:
1)酶法水解提取亚麻籽油:取亚麻籽200g,经粉碎后,将亚麻籽与水按质量比1:6混合,搅拌50-70分钟,调节反应温度至65-70℃,用NaOH溶液调pH为9.0,加入质量百分含量为2.0%(基于底物的总质量)的碱性蛋白酶,反应6.0h,然后再调温度至55-65℃,用HCL调pH至4.0-6.0,加入质量百分含量为1.5-2.0%(基于底物的总质量)的复合纤维素酶,酶解时间为5-6h,以3500rpm转速进行离心得到游离油1、乳浊液、水解液和料渣,再将得到的乳浊液进行二次离心,得到游离油2,将游离油1和游离油2合并,即亚麻籽油,得出亚麻籽的出油率为82.21%。;
2)制备水相:将3.5g明胶、24.5g蔗糖、0.3g生育酚、0.35g卵磷脂、1g茁酶多糖加入到45.35g水中,保持温度60℃~70℃,高速搅拌40~60min使之完全溶解,得到水相;
3)制备油相:将步骤1)制得的23g亚麻籽油、2g乳化剂在35-65℃条件中混合均匀,形成油相;
4)乳化:将油相缓慢倒入到水相中得到混合物,采用剪切机对混合物高速剪切乳化形成O/W型乳液;
5)均质:采用均质机对乳液进行二次均质,均质压力为45Mpa,均质时间为50min;
6)微胶囊化:采用喷雾干燥方法,喷雾干燥进风温度185℃,出风温度75℃,得到亚麻籽油微胶囊颗粒,亚麻籽油载量42%,微胶囊包埋率93%。
实施例4微胶囊化亚麻籽油稳定性的测定
使用压力差示扫描量热仪(PDSC)测定亚麻籽油及微胶囊化亚麻籽油的热稳定性。扫描速率为5℃/min,氧气压力为1MPa,氧气流速为30mL/min。试样量约5mg,温度从100升高到300℃,观察其稳定性。
使用TGA/SDTA851型热重分析仪,氮气流量为20ml/min.升温速度为15℃/min,从室温加热到680℃,分别测定亚麻籽油和微胶囊化亚麻籽油的热重曲线,得到亚麻籽油的热分解的起始温度大约为230℃,而微胶囊化亚麻籽油的分解起始温度大约在190℃。
Claims (6)
1.一种亚麻籽油微胶囊,其特征在于:它是由以下原料按照质量百分比制备而成:亚麻籽油2%-35%、稳定剂0.02%-0.8%、抗氧化剂0.01%-0.6%、乳化剂0.1%-3%、壁材3%-48%,余量为水。
2.根据权利要求1所述的一种亚麻籽油微胶囊,其特征在于:所述壁材为多糖、明胶或***胶中的一种或几种。
3.根据权利要求1所述的一种亚麻籽油微胶囊,其特征在于:所述乳化剂为卵磷脂、蔗糖酯、单干酯、硬脂酰乳酸钠或山梨醇单硬脂酸酯中的一种或几种。
4.根据权利要求1所述的一种亚麻籽油微胶囊,其特征在于:所述稳定剂为胶质、糊精、糖脂或茁酶多糖中的一种或几种。
5.根据权利要求1所述的一种亚麻籽油微胶囊,其特征在于:所述抗氧化剂为抗坏血酸、脑磷脂、迷迭香、黄酮类物质、卵磷脂或生育酚中的一种或几种。
6.根据权利要求1-5所述的亚麻籽油微胶囊的制备方法,其特征在于包括以下步骤:
1)酶法水解提取亚麻籽油:取亚麻籽,粉碎,将亚麻籽和水按质量比1:4-6混合,搅拌30-70分钟,反应温度50-70℃,用NaOH溶液调pH为8.5-9.0,加入质量百分含量为2.0%的碱性蛋白酶,反应4.5-6h,然后再调温度至40-65℃,用HCL调pH至4.0-6.0,加入质量百分含量为1.0-2.0%的复合纤维素酶,酶解时间为4-6h,以3200-3500rpm转速进行离心得到游离油1、乳浊液、水解液和料渣,再将得到的乳浊液进行二次离心,得到游离油2,将游离油1和游离油2合并,即亚麻籽油;
2)制备水相:将配方量的壁材、抗氧化剂、稳定剂依次加入到配方量的水中,保持温度30℃~70℃,高速搅拌20~60min使之完全溶解,制得水相;
3)制备油相:将配方量的亚麻籽油、乳化剂在30-65℃条件中混合均匀,形成油相;
4)乳化:将油相缓慢倒入到水相中得到混合物,采用剪切机对混合物高速剪切乳化形成O/W型乳液;
5)均质:采用均质机对乳液进行二次均质,均质压力为35-65Mpa,均质时间为30-60min;
6)微胶囊化:采用喷雾干燥方法,喷雾干燥进风温度175-185℃,出风温度65-75℃,得到亚麻籽油微胶囊颗粒。
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