CN111436500A - Method for preparing perilla seed oil microcapsules by adding corn oligopeptide - Google Patents
Method for preparing perilla seed oil microcapsules by adding corn oligopeptide Download PDFInfo
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- CN111436500A CN111436500A CN202010333889.0A CN202010333889A CN111436500A CN 111436500 A CN111436500 A CN 111436500A CN 202010333889 A CN202010333889 A CN 202010333889A CN 111436500 A CN111436500 A CN 111436500A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
- A23L33/12—Fatty acids or derivatives thereof
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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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- 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
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
- B01J13/043—Drying and spraying
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- 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
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Abstract
The invention discloses a method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides, and relates to the technical field of purple perilla seed oil microcapsule preparation. The perilla seed oil microcapsule comprises a core material and a wall material, wherein the core material is perilla seed oil, and the wall material is a mixture of one or more mixed components of Arabic gum, soluble soybean polysaccharide, modified starch, sodium caseinate and soybean protein isolate and corn oligopeptide; the mass ratio of the core material to the wall material is 1: (1-5); the mass ratio of the corn oligopeptide to the wall material is 1: (4-50). According to the invention, the corn oligopeptide is added into the wall material to serve as the wall material reinforcement and the emulsification effect of the core material, so that the oil content of the surface of the perilla seed oil microcapsule is reduced, the embedding of the wall material on the perilla seed oil is improved, and the oxidation of the perilla seed oil is avoided; can be applied to the development of nutrition-enriched food and special diet food.
Description
Technical Field
The invention belongs to the technical field of preparation of purple perilla seed oil microcapsules, and particularly relates to a method for preparing purple perilla seed oil microcapsules by adding corn oligopeptide.
Background
research shows that omega-3 Polyunsaturated Fatty Acids (PUFAs) have important nutritional values and functional effects, such as cardiovascular disease prevention and treatment and the like, perilla seed oil has high degree of unsaturation, and contains about 60 percent of α -linolenic acid, so that the perilla seed oil can be used as an important source of the linolenic acid for functional food development.
The corn oligopeptide is a substance which is directionally sheared into specific small molecular peptides by corn protein through enzymes. The corn protein is difficult to be absorbed and utilized by human body, and the research and development of the corn oligopeptide improve the situation. The corn oligopeptide has unique amino acid composition, and has the functions of protecting liver, promoting alcohol metabolism, resisting oxidation, lowering blood pressure, enhancing immunity and athletic ability and the like.
In recent years, researchers at home and abroad have conducted more researches on functional grease rich in (omega-3) PUFAs, such as fish oil and linseed oil emulsion. At present, few researches on the preparation of the perilla seed oil microcapsule are carried out at home and abroad, the plum wine and the Jilin take the soybean protein and the maltodextrin as wall materials, and the perilla seed oil microcapsule is prepared by a freeze drying method; Yuan-Fa Enteromorpha and the like take peach gum-gelatin as a wall material and prepare the perilla seed oil microcapsule by a complex coacervation method. Related researches on the preparation of high-capacity (more than or equal to 50%) perilla seed oil microcapsules by using a spray drying method only including Xujiang ripples, Korean and the like are carried out, and the industrial application is greatly limited due to the solubility, the price and the like of wall materials.
Therefore, the invention provides a method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides, and provides technical support for wide application of purple perilla seed oil.
Disclosure of Invention
The invention aims to provide a method for preparing perilla seed oil microcapsules by adding corn oligopeptide, which is characterized in that five wall materials of Arabic gum, modified starch, soluble soybean polysaccharide, sodium caseinate and soybean protein isolate are selected, corn oligopeptide with different concentrations is added to prepare perilla seed oil emulsion, and the optimal emulsifier for preparing the perilla seed oil emulsion and the optimal corn oligopeptide adding proportion are determined by evaluating the indexes of the emulsion such as stability, particle size, viscosity and the like; and then, the perilla seed oil microcapsule with high oil loading is prepared by adopting the optimal addition amount of the corn oligopeptide, the perilla seed oil microcapsule is prepared by adopting a spray drying method, and the wall material which is suitable for preparing the perilla seed oil microcapsule with high loading after the corn oligopeptide is added is screened out by analyzing the particle size distribution, the surface oil content and the surface structure form of the microcapsule, so that the problems in the background technology are solved.
In order to solve the technical problems, the invention is realized by the following technical scheme:
The invention relates to a method for preparing purple perilla seed oil microcapsule by adding corn oligopeptide, wherein the purple perilla seed oil microcapsule comprises a core material and a wall material; the core material is perilla seed oil, and the wall material is a mixture of one or more mixed components of Arabic gum, soluble soybean polysaccharide, modified starch, sodium caseinate and soybean protein isolate and corn oligopeptide; wherein the mass ratio of the core material to the wall material is 1: (1-5); the mass ratio of the corn oligopeptide to the wall material is 1: (4-50); the preparation method of the perilla seed oil microcapsule comprises the following steps:
Step S1: weighing 50-150 parts of one or more mixed components of modified starch, soluble soybean polysaccharide, Arabic gum, sodium caseinate and soybean protein isolate, stirring by a stirrer, adding into hot water at the temperature of 40-60 ℃, and stirring until the components are completely dissolved to form a water phase;
Step S2: weighing 5-50 parts of corn oligopeptide, adding the corn oligopeptide into the water phase, and stirring until the corn oligopeptide is completely dissolved in the water phase;
Step S3: weighing 50-750 parts of perilla seed oil, namely oil phase, performing high-speed shearing on the water phase obtained in the step S2 at 10000-20000 rpm through a high-speed shearing machine, adding the perilla seed oil, and after the perilla seed oil is completely added, continuing to perform shearing at 10000-20000 rpm for 10-20 min to obtain emulsion;
Step S4: homogenizing the emulsion obtained in the step S3 for 3-5 times at 30-60 ℃ by a high-pressure homogenizer, wherein the homogenizing pressure is 30-50 Mpa;
Step S5: and (4) carrying out spray drying on the homogenized emulsion in the step (S4), wherein the air inlet temperature is 130-170 ℃, the air outlet temperature is 80-100 ℃, and thus obtaining the corn oligopeptide and perilla seed oil microcapsule particles.
Further, the mass component ratio of one or more mixed components of the modified starch, the soluble soybean polysaccharide, the Arabic gum, the sodium caseinate and the soybean protein isolate to hot water is 1: (3-15).
Further, the mass ratio of the corn oligopeptide to the wall material is 1: (10-20).
The invention has the following beneficial effects:
1. According to the perilla seed oil microcapsule disclosed by the invention, the corn oligopeptide is added into the wall material as a polymer for emulsifying the wall material and the core material, so that the oil content of the surface of the perilla seed oil microcapsule can be obviously reduced, the embedding of the wall material on the core material perilla seed oil can be obviously improved, and the oxidation of the perilla seed oil is avoided;
2. The perilla seed oil microcapsule can be applied to the development of nutrition-enriched food and special dietary food, and has important significance for meeting the nutritional health requirements of people and promoting the rapid development of the functional food industry in China.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
In order to illustrate the results of the technical scheme of the embodiment of the invention, the drawings for the test results of the sample of the embodiment are briefly introduced. It should be apparent that the described embodiments are only a few embodiments of the invention, and not all embodiments. It should be understood that the technical solutions and the inventive concepts according to the present invention may be equally replaced or changed by other technical solutions and technical modifications within the technical scope of the present invention.
FIG. 1 is a bar chart comparing the effect of adding corn oligopeptide on the surface oil of the microcapsule according to the present invention;
FIG. 2 is an electron microscope scan of microcapsules prepared by adding corn oligopeptide in example 1;
FIG. 3 is an electron microscope scan of a microcapsule prepared without adding corn oligopeptide in comparative example 1;
FIG. 4 is an electron microscope scan of microcapsules prepared by adding corn oligopeptide in example 2;
FIG. 5 is an electron microscope scan of a microcapsule prepared without the addition of corn oligopeptide in comparative example 2;
FIG. 6 is an electron microscope scan of microcapsules prepared by adding corn oligopeptide in example 3;
FIG. 7 is an electron microscope scan of a microcapsule prepared without the addition of corn oligopeptide in comparative example 3;
FIG. 8 is an electron microscope scan of microcapsules prepared by adding corn oligopeptide in example 4;
FIG. 9 is an electron microscope scan of a microcapsule prepared without the addition of corn oligopeptide in comparative example 4;
FIG. 10 is an electron microscope scan of microcapsules prepared by adding corn oligopeptide in example 5;
FIG. 11 is an electron microscope scan of a microcapsule prepared without the addition of corn oligopeptide in comparative example 5;
FIG. 12 is an electron microscope scan of microcapsules prepared by the addition of corn oligopeptide from example 6;
FIG. 13 is an electron microscope scan of microcapsules prepared without the addition of corn oligopeptide in comparative example 6.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
the method for measuring the surface oil of the microcapsule product comprises the steps of accurately weighing corn oligopeptide perilla seed oil microcapsules with the mass (m) of about 5g into a conical flask, adding 15m L petroleum ether (the boiling range is 30-60 ℃), fully oscillating for 2min, filtering, and transferring the filtrate to constant weight (m) 1) washing the fat bottle twice with 5m L petroleum ether, mixing filtrates, distilling, recovering petroleum ether, and oven drying at 70 deg.C to constant weight (m) 2). The calculation formula is as follows:
Example 1:
A method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides comprises the following steps:
A1: weighing 250g of modified starch, adding into 1500g of hot water at 55 ℃, and stirring at high speed to completely dissolve the modified starch to form a water phase;
A2: weighing 20g of corn oligopeptide, adding the corn oligopeptide into the water phase, and stirring at a high speed to dissolve the corn oligopeptide;
A3: weighing 250g of perilla seed oil (oil phase), shearing the water phase obtained in A2 at high speed under 10000rpm by a high-speed shearing machine, slowly adding the oil phase, and keeping shearing for 10min after the oil phase is completely added to obtain emulsion;
A4: homogenizing the emulsion obtained in A3 for 3 times at 30-60 ℃ by using a high-pressure homogenizer, wherein the homogenizing pressure is 40 Mpa;
A5: and (3) carrying out spray drying on the homogenized emulsion in the A4, wherein the air inlet temperature is 140 ℃, the air outlet temperature is 85 ℃, so that the corn oligopeptide purple perilla seed oil microcapsule particles are obtained, the loading capacity of purple perilla seed oil is 49%, and the surface oil content is 2.9%.
Comparative example 1:
The preparation method of the perilla seed oil microcapsule particles comprises the following steps:
DA 1: weighing 250g of modified starch, adding into 1500g of hot water at 55 ℃, and stirring at high speed to completely dissolve the modified starch to form a water phase;
DA 2: weighing 250g of perilla seed oil (oil phase), shearing the water phase obtained in DA1 at high speed at 10000rpm by a high-speed shearing machine, slowly adding the oil phase, and keeping shearing for 10min after the oil phase is completely added to obtain emulsion;
DA 3: homogenizing the emulsion obtained in the DA2 for 3 times at 30-60 ℃ by using a high-pressure homogenizer, wherein the homogenizing pressure is 40 Mpa;
DA 4: and (3) carrying out spray drying on the homogenized emulsion in the DA3, wherein the air inlet temperature is 140 ℃, the air outlet temperature is 85 ℃, so as to obtain purple perilla seed oil microcapsule particles, the loading capacity of purple perilla seed oil is 50%, and the surface oil content is 3.1%.
Example 2:
A method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides comprises the following steps:
B1: weighing 200g of Arabic gum, 100g of sodium caseinate and 50g of soybean protein isolate, adding into 1750g of hot water with the temperature of 55 ℃, and stirring at high speed to completely dissolve the components to form a water phase;
B2: weighing 20g of corn oligopeptide, adding the corn oligopeptide into the water phase, and stirring at a high speed to dissolve the corn oligopeptide;
B3: weighing 350g of perilla seed oil (namely oil phase), performing high-speed shearing on the water phase obtained from B2 at 10000rpm by using a high-speed shearing machine, slowly adding the oil phase, and keeping shearing for 10min after the oil phase is completely added to obtain emulsion;
B4: homogenizing the emulsion obtained from the B3 for 3 times at 30-60 ℃ by using a high-pressure homogenizer, wherein the homogenizing pressure is 40 Mpa;
B5: and (3) carrying out spray drying on the homogenized emulsion in the B4, wherein the air inlet temperature is 140 ℃, the air outlet temperature is 80 ℃, so that the corn oligopeptide purple perilla seed oil microcapsule particles are obtained, the loading capacity of purple perilla seed oil is 45%, and the measured surface oil content is 5.29%.
Comparative example 2:
The preparation method of the perilla seed oil microcapsule particles is different from the preparation method of the example 2 in that: in comparative example 2, the corn oligopeptide was not added, and the conditions, the mixture ratio and the parameters were the same as those in example 2 (specifically, the comparative examples 1 and 1 are referred to), and the surface oil content of the perilla seed oil microcapsule particles prepared in comparative example 2 was 5.7%.
Example 3:
A method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides comprises the following steps:
C1: weighing 200g of soybean protein isolate and 100g of Arabic gum, adding into 2000g of hot water with the temperature of 55 ℃, and stirring at a high speed to completely dissolve the soybean protein isolate and the Arabic gum to form a water phase;
C2: weighing 15g of corn oligopeptide, adding the corn oligopeptide into the water phase, and stirring at a high speed to dissolve the corn oligopeptide;
C3: weighing 300g of perilla seed oil (oil phase), shearing the water phase obtained by a high-speed shearing machine C2 at a high speed of 10000rpm, slowly adding the oil phase, and keeping shearing for 10min after the oil phase is completely added to obtain emulsion;
C4: homogenizing the emulsion obtained by the C3 for 3 times at 30-60 ℃ by using a high-pressure homogenizer, wherein the homogenizing pressure is 40 Mpa;
C5: and (3) carrying out spray drying on the homogenized emulsion in the C4, wherein the air inlet temperature is 140 ℃, the air outlet temperature is 83 ℃, so that the corn oligopeptide purple perilla seed oil microcapsule particles are obtained, the loading capacity of purple perilla seed oil is 49%, and the surface oil content is 12.9%.
Comparative example 3:
The preparation method of the perilla seed oil microcapsule particles is different from the preparation method of the example 3 in that: in comparative example 3, the corn oligopeptide was not added, and the conditions, the mixture ratio and the parameters were the same as those in example 3 (specifically, the comparative examples 1 and 1 are referred to), and the surface oil content of the perilla seed oil microcapsule particles prepared in comparative example 3 was 19.6%.
Example 4:
A method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides comprises the following steps:
D1: weighing 100g of soluble soybean polysaccharide, 150g of Arabic gum and 50g of soybean protein isolate, adding into 2000g of 55 ℃ hot water, and stirring at high speed to completely dissolve the soluble soybean polysaccharide, the Arabic gum and the soybean protein isolate to form a water phase;
D2: weighing 15g of corn oligopeptide, adding the corn oligopeptide into the water phase, and stirring at a high speed to dissolve the corn oligopeptide;
D3: weighing 300g of perilla seed oil (namely oil phase), performing high-speed shearing on the water phase obtained from D2 at 10000rpm by using a high-speed shearing machine, slowly adding the oil phase, and keeping shearing for 10min after the oil phase is completely added to obtain emulsion;
D4: homogenizing the emulsion obtained from D3 at 30-60 deg.C for 3 times by using a high-pressure homogenizer with homogenizing pressure of 40 Mpa;
D5: and (3) carrying out spray drying on the homogenized emulsion of D4, wherein the air inlet temperature is 140 ℃, the air outlet temperature is 80 ℃, so as to obtain the corn oligopeptide-perilla seed oil microcapsule particles, the loading capacity of the perilla seed oil is 49%, and the surface oil content is 12.91%.
Comparative example 4:
The preparation method of the perilla seed oil microcapsule particles is different from the preparation method of the example 4 in that: in comparative example 4, the corn oligopeptide was not added, and the conditions, the mixture ratio and the parameters were the same as those in example 4 (specifically, the comparative examples 1 and 1 are referred to), and the surface oil content of the perilla seed oil microcapsule particles prepared in comparative example 4 was 20.9%.
Example 5:
A method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides comprises the following steps:
E1: weighing 200g of soluble soybean polysaccharide, 50g of Arabic gum and 50g of soybean protein isolate, adding into 2000g of hot water with the temperature of 55 ℃, and stirring at high speed to completely dissolve the soluble soybean polysaccharide, the Arabic gum and the soybean protein isolate to form a water phase;
E2: weighing 10g of corn oligopeptide, adding the corn oligopeptide into the water phase, and stirring at a high speed to dissolve the corn oligopeptide;
E3: weighing 300g of perilla seed oil (oil phase), shearing the water phase obtained from E2 at high speed at 10000rpm by a high-speed shearing machine, slowly adding the oil phase, and keeping shearing for 10min after the oil phase is completely added to obtain emulsion;
E4: homogenizing the emulsion obtained by E3 for 3 times at 30-60 ℃ by using a high-pressure homogenizer, wherein the homogenizing pressure is 40 Mpa;
E5: and (3) carrying out spray drying on the homogenized emulsion of E4, wherein the air inlet temperature is 160 ℃, the air outlet temperature is 85 ℃, so as to obtain the corn oligopeptide-perilla seed oil microcapsule particles, the loading capacity of the perilla seed oil is 49%, and the surface oil content is 18.28%.
Comparative example 5:
The preparation method of the perilla seed oil microcapsule particles is different from the preparation method of the example 5 in that: in comparative example 5, the conditions, the mixture ratio and the parameters were the same as those in example 5 (specifically, the comparative examples 1 and 1 are compared), and the surface oil content of the perilla seed oil microcapsule particles prepared in comparative example 5 was 21.6%.
Example 6:
A method for preparing purple perilla seed oil microcapsules by adding corn oligopeptides comprises the following steps:
F1: weighing 100g of modified starch, 50g of soluble soybean polysaccharide, 50g of acacia gum, 50g of sodium caseinate and 50g of soybean protein isolate, adding into 2000g of hot water of 55 ℃, and stirring at high speed to completely dissolve the materials to form a water phase;
F2: weighing 20g of corn oligopeptide, adding the corn oligopeptide into the water phase, and stirring at a high speed to dissolve the corn oligopeptide;
F3: weighing 300g of perilla seed oil (namely oil phase), performing high-speed shearing on the water phase obtained from F2 at 10000rpm by using a high-speed shearing machine, slowly adding the oil phase, and keeping shearing for 10min after the oil phase is completely added to obtain emulsion;
F4: homogenizing the emulsion obtained from F3 at 30-60 deg.C for 3 times by using a high-pressure homogenizer with homogenizing pressure of 40 Mpa;
F5: and (3) carrying out spray drying on the homogenized emulsion in the F4, wherein the air inlet temperature is 140 ℃, the air outlet temperature is 87 ℃, so that the corn oligopeptide purple perilla seed oil microcapsule particles are obtained, the loading capacity of purple perilla seed oil is 48%, and the surface oil content is 4.88%.
Comparative example 6:
The preparation method of the perilla seed oil microcapsule particles is different from the preparation method of the example 6 in that: in comparative example 6, the conditions, the mixture ratio and the parameters were the same as those in example 6 (specifically, the comparative examples 1 and 1 are similar), and the surface oil content of the perilla seed oil microcapsule particles prepared in comparative example 6 was 5.19%.
Referring to fig. 2-13, which are electron micrographs (magnification: 3600 times) of an embodiment of perilla seed oil microcapsule powder added with corn oligopeptide and a comparative example without corn oligopeptide respectively, microcapsule products are mainly spherical, particles are different in size, some micro-capsule particles are adhered to the surface of large particles, except holes on the surface of individual particles, the surfaces of other particles are continuous and compact, and no cracks or pores exist, so that the microcapsule products have better integrity and compactness, contact between oxygen and a core material can be effectively reduced, and grease oxidation is prevented.
FIG. 1 is a bar chart comparing the effect of the corn oligopeptide on the microcapsule surface oil, and the statistics of the results of oil content on the microcapsule surface of examples 1-6 are shown in the following table:
The table data analysis results show that the corn oligopeptide is added into the wall material as a polymer for emulsifying the wall material and the core material, so that the oil content of the surface of the perilla seed oil microcapsule can be reduced, the embedding of the wall material on the core material perilla seed oil can be improved, the perilla seed oil oxidation can be avoided, and the oil content of the surface of the microcapsule prepared under the condition is low.
The embodiments of the invention disclosed above are intended merely to aid in the explanation of the invention. The examples are not intended to be exhaustive or to limit the invention to the precise forms disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (3)
1. A method for preparing purple perilla seed oil microcapsule by adding corn oligopeptide is characterized in that the purple perilla seed oil microcapsule comprises a core material and a wall material; the core material is perilla seed oil, and the wall material is a mixture of one or more mixed components of Arabic gum, soluble soybean polysaccharide, modified starch, sodium caseinate and soybean protein isolate and corn oligopeptide;
Wherein the mass ratio of the core material to the wall material is 1: (1-5); the mass ratio of the corn oligopeptide to the wall material is 1: (4-50);
The preparation method of the perilla seed oil microcapsule comprises the following steps:
Step S1: weighing 50-150 parts of one or more of modified starch, soluble soybean polysaccharide, Arabic gum, sodium caseinate and soybean protein isolate, adding the components into hot water at the temperature of 40-60 ℃, and stirring by a stirrer until the components are completely dissolved to form a water phase;
Step S2: weighing 5-50 parts of corn oligopeptide, adding the corn oligopeptide into the water phase, and stirring until the corn oligopeptide is completely dissolved in the water phase;
Step S3: weighing 50-750 parts of perilla seed oil, performing high-speed shearing on the water phase obtained in the step S2 at 10000-20000 rpm through a high-speed shearing machine, adding the perilla seed oil, and after the perilla seed oil is completely added, continuing to perform shearing at 10000-20000 rpm for 10-20 min to obtain an emulsion;
Step S4: homogenizing the emulsion obtained in the step S3 for 3-5 times at 30-60 ℃ by a high-pressure homogenizer, wherein the homogenizing pressure is 30-50 Mpa;
Step S5: and (4) carrying out spray drying on the homogenized emulsion in the step (S4), wherein the air inlet temperature is 130-170 ℃, and the air outlet temperature is 70-95 ℃, so as to obtain the corn oligopeptide-perilla seed oil microcapsule particles.
2. The method for preparing perilla seed oil microcapsules by adding corn oligopeptide according to claim 1, wherein the mass component ratio of one or more mixed components of modified starch, soluble soybean polysaccharide, Arabic gum, sodium caseinate and soybean protein isolate to hot water is 1: (3-15).
3. The method for preparing perilla seed oil microcapsules by adding corn oligopeptide according to claim 1, wherein the mass ratio of the corn oligopeptide to the wall materials is 1: (10-20).
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021226873A1 (en) * | 2020-05-13 | 2021-11-18 | 广东中食营科生物科技有限公司 | Oligopeptide perilla seed oil microcapsule and preparation method therefor |
| CN114533601A (en) * | 2022-03-11 | 2022-05-27 | 北京工商大学 | Preparation process of sea buckthorn seed oil microcapsule and application of sea buckthorn seed oil microcapsule in cosmetics |
| CN115069180A (en) * | 2022-07-20 | 2022-09-20 | 浙江惠嘉生物科技股份有限公司 | Secondary cross-linking type plant essential oil microcapsule as well as preparation method and application thereof |
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| CN116492944A (en) * | 2023-06-21 | 2023-07-28 | 云南省农业科学院农产品加工研究所 | Microcapsule wall material and preparation method and application thereof |
| CN116492944B (en) * | 2023-06-21 | 2023-09-29 | 云南省农业科学院农产品加工研究所 | Microcapsule wall material and preparation method and application thereof |
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