CN111820417A - 一种陈皮油微胶囊及其制备方法 - Google Patents
一种陈皮油微胶囊及其制备方法 Download PDFInfo
- Publication number
- CN111820417A CN111820417A CN202010665451.2A CN202010665451A CN111820417A CN 111820417 A CN111820417 A CN 111820417A CN 202010665451 A CN202010665451 A CN 202010665451A CN 111820417 A CN111820417 A CN 111820417A
- Authority
- CN
- China
- Prior art keywords
- tangerine peel
- peel oil
- oil microcapsule
- temperature
- mixing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000003094 microcapsule Substances 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title abstract description 21
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 71
- 239000000463 material Substances 0.000 claims abstract description 43
- 239000011162 core material Substances 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000005018 casein Substances 0.000 claims abstract description 17
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000021240 caseins Nutrition 0.000 claims abstract description 17
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 15
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 15
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 15
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 15
- 229960004853 betadex Drugs 0.000 claims abstract description 15
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 14
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 14
- 229920001661 Chitosan Polymers 0.000 claims abstract description 13
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 239000000839 emulsion Substances 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 239000000084 colloidal system Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 238000001694 spray drying Methods 0.000 claims description 9
- 238000009849 vacuum degassing Methods 0.000 claims description 9
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 125000005456 glyceride group Chemical group 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 3
- -1 hydroxystearyl Chemical group 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 150000002978 peroxides Chemical class 0.000 abstract description 11
- 239000003921 oil Substances 0.000 description 83
- 235000019198 oils Nutrition 0.000 description 83
- 229940032147 starch Drugs 0.000 description 14
- 235000006708 antioxidants Nutrition 0.000 description 9
- 238000004945 emulsification Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 239000004519 grease Substances 0.000 description 8
- ULQISTXYYBZJSJ-UHFFFAOYSA-N 12-hydroxyoctadecanoic acid Chemical compound CCCCCCC(O)CCCCCCCCCCC(O)=O ULQISTXYYBZJSJ-UHFFFAOYSA-N 0.000 description 6
- KIHBGTRZFAVZRV-UHFFFAOYSA-N 2-Hydroxyoctadecanoic acid Natural products CCCCCCCCCCCCCCCCC(O)C(O)=O KIHBGTRZFAVZRV-UHFFFAOYSA-N 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 238000005303 weighing Methods 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 229940045110 chitosan Drugs 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 210000003022 colostrum Anatomy 0.000 description 2
- 235000021277 colostrum Nutrition 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013350 formula milk Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000000274 adsorptive effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000004005 microsphere Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 229940080313 sodium starch Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L29/10—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
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/19—Dairy proteins
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
-
- 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
-
- 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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Emergency Medicine (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicinal Preparation (AREA)
- Edible Oils And Fats (AREA)
- Cosmetics (AREA)
Abstract
本发明提供一种陈皮油微胶囊及其制备方法,芯材主要为陈皮油,壁材为酪蛋白、多孔淀粉、β‑环糊精、壳聚糖和低聚甘露糖,其质量百分比分别为酪蛋白40~60%、多孔淀粉30~40%、β‑环糊精1~10%、壳聚糖1~10%、低聚甘露糖1~10%,所述芯材中还含有乳化剂,稳定剂和抗氧化剂。本发明制备的陈皮油微胶囊含油率高(50%),包埋率也高(≥95%),堆密度0.4≥g/ml,流动性非常好,表面油含量低(0.4%~2.1%),过氧化值低(0.010~0.12 g/100g),在40℃可存放3个月以上,25℃下货期为2年以上,具有非常高的稳定性。
Description
技术领域
本发明涉及植物油脂加工技术领域,尤其涉及一种陈皮油微胶囊的制备方法。
背景技术
陈皮是芸香科植物橘以及其栽培变种的成熟干燥果皮,不仅可食用,还可药用,具有显著的保健功能,富含黄酮化合物、柑橘素、柠檬烯、橙皮甙等功能性成分,具有化痰、抗炎、助消化等功效,对消化***、心血管***、呼吸***都有保健作用,应用范围极广,不仅可以应用在日化品香精香料,还可以应用在保健食品,甚至是医药领域。
陈皮油接触空气易氧化,对储存、运输增加难度,液体油可应用范围较小,制备成微胶囊粉末不仅有效隔绝空气减少氧化,同时应用范围更广泛。微胶囊是以高分子物质为微型容器,例如蛋白、淀粉、胶体等,易氧化的液体油脂为芯材,包埋成微小的固体颗粒,从而降低油脂的氧化,延长保质期。
目前对陈皮及陈皮油组分、特点和功能已经有深入研究,但有关陈皮油微胶囊的报告较少,文献《喷雾干燥法制备陈皮油微囊化技术研究》以***胶为壁制得陈皮油微胶囊,包埋率仅84.5%。中国专利申请公开的“一种陈皮油速溶茶粉的制备方法及其产品”(CN105076612A),涉及陈皮油微胶囊的制备,其壁材采用变性淀粉、麦芽糊精、β-环状糊精和***胶,其只是提及具有所得陈皮油微胶囊的含油量高(未见具体含量),具有典型的陈皮油香味,醇香浓厚,口感饱满陈韵等优点,对提高包埋率、延长保质期等没有明显积极效果。现有技术中对陈皮油安全有效的保存问题一直未能解决。
发明内容
本发明目的在提供一种陈皮油微胶囊的制备方法,该制备方法工艺简单容易进行生产化,制备出的样品不仅含油量高,包埋效果也很好,流动性及稳定性好,可有效延长保质期,应用范围广泛。
为实现上述目的,本发明的实施方案为:一种陈皮油微胶囊的制备方法,芯材主要为陈皮油,其特征在于,壁材为酪蛋白、多孔淀粉、β-环糊精、壳聚糖和低聚甘露糖,其质量百分比分别为酪蛋白40~60%、多孔淀粉30~40%、β-环糊精1~10%、壳聚糖1~10%、低聚甘露糖1~10%,所述芯材中还含有乳化剂,稳定剂和抗氧化剂。
作为优化,所述陈皮油的质量配比为壁材的50-60%。
作为优化,所述壁材的质量百分比为:酪蛋白50.51%、多孔淀粉30.3%、β-环糊精10.1%、壳聚糖5.05%、低聚甘露糖4.04%。
作为优化,所述乳化剂为乳酸脂肪酸甘油酯,添加量为陈皮油质量的的0.2~1%。
作为优化,所述稳定剂为羧甲基纤维素钠,添加量为陈皮油质量的的0.2~1%。
作为优化,所述抗氧剂为羟基硬脂精,添加量为陈皮油质量的的0.2~1%。
本发明所提供的一种陈皮油微胶囊的制备方法,包括以下步骤:
(1)将壁材按比例混合,加入冷水搅拌均匀,加热至80-100℃,保温20~30min,充分溶解为半透明溶液;
(2)将抗氧化剂、稳定剂和乳化剂加入芯材陈皮油中,搅拌混合,经过真空脱气,再升温50-60℃,保温20-30min,搅拌混合均匀;
(3)将上述准备的芯材与壁材溶液混合,温度保持60-80℃,搅拌均匀,制得初乳化液;
(4)将初乳化液立即过胶体磨,再高压均质2-6次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,得到陈皮油微胶囊粉末。
作为优化,步骤(4)中,所述高压均质时,首先在10-30Mpa下均质1-3次,然后在30-50MPa均质1-3次。
作为优化,步骤(5)中,所述雾干燥的进风温度为160-180℃,出风温度为80~100℃,进料温度为20~35℃,进料速度为40~60 L/h。
本发明步骤(1)中采用了先加冷水搅拌,待壁材吸水溶胀再加热的工艺方法,如此,水分子可以彻底渗透,加热后壁材出现高度膨胀,变成半透明溶液,此步骤不仅可以促进溶解,还达到灭菌效果。
本发明步骤(2)中经过真空脱气处理脱除氧气,可减少油脂与氧气的接触,减少加热过程油脂氧化,同时也可以降低油脂酸价。
本发明步骤(2)中加热陈皮油,方便混合均匀。由于混合陈皮油在低温或常温放置久,可能存在分层或者沉淀,上下层分布不均匀,且流动性差,加热使陈皮油有更好的流动性,助于搅拌混合均匀,利于分散、乳化,增加乳化效果。
本发明步骤(4)中胶体磨是通过动齿和定齿旋转,可使初乳化液受到剪切、摩擦、漩涡等物理作用,增加芯材和壁材之间的接触,使初乳化液更有效地粉碎、分散和均质,达到超细粉碎及更好的乳化效果。
本发明步骤(4)中初乳化液经过胶体磨乳化过程温度保持40-60℃,经过高压均质后乳化液粒径分布均匀,且都在毫米以下,200-800nm之间。
与现有技术相比,本发明得到陈皮油微胶囊粉末的制备方法有以下优点:
(1)本发明壁材采用酪蛋白、多孔淀粉、β -环糊精、壳聚糖、低聚甘露糖,其质量百分比分别为40~60%、30~40%、1~10%、1~10%、1~10%;先加冷水搅拌,待壁材吸水溶胀再加热,如此,水分子可以彻底渗透,加热后壁材出现高度膨胀,变成半透明溶液,此步骤不仅可以促进溶解,还达到灭菌效果。壁材中,酪蛋白是含钙磷的乳源高质蛋白,既是幼儿氨基酸来源,同时也是钙和磷的来源,加入配方后可以补充蛋白质,营养更加均衡,应用广泛,包括婴幼儿奶粉,而且酪蛋白具有非常好的乳化性,有助于微胶囊表面光滑细致,保持完整性;多孔淀粉是一种新型变性淀粉,安全无毒、具有非常高效的吸附性包埋材料,多孔淀粉与原淀粉相比,有相同的物理化学特性,但比表面积高、孔隙率高、负载量大,有广阔的应用前景;β-环糊精低粘度,对于黏稠度高的油,成膜快,吸湿性低,不易结块;低聚甘露糖具有低甜度特点,食用不会引发龋齿,同时也不增加血糖浓度,是新一代的功能性食品;壳聚糖的成膜性非常突出,与多孔淀粉可以产生协同效果,减少塌陷;乳酸脂肪酸甘油酯提高油水相容,防止油水分离,羧甲基纤维素钠既可稳定酪蛋白,也可以降低油脂与水的表面张力,有助于油脂充分乳化,羟基硬脂精提高油脂抗氧化性稳定性,避免乳化过程油脂氧化。多孔淀粉表面积高、孔隙率高、负载量大,将油脂吸附于空穴中,利用β-环糊精、壳聚糖成膜特性,对吸附油脂的多孔淀粉进行包裹填充,小分子低聚甘露糖辅助填充,大分子酪蛋白在微球***包裹,酪蛋白助于油脂乳化同时也助于微胶囊表面光滑细致、完整,多种壁材通过协同相互作用,对油脂吸附填充包埋,减少塌陷,得到光滑细致、完整的微胶囊。
(2)本发明油脂经过真空脱气处理脱除氧气,减少油脂与氧气的接触,减少加热过程油脂氧化,同时也可以降低油脂酸价;加热使油脂有更好的流动性,助于搅拌混合均匀,利于分散、乳化,增加乳化效果;本发明中应用胶体磨增加壁材于芯材的接触,再经过高压均质机得到稳定的乳液体系,喷雾干燥可以快速蒸干水分,最高程度保持微胶囊的完整度,工艺简单,可操作性强,非常容易实现大规模生产
(3)本发明制备的陈皮油微胶囊不仅含油率高(50%),而且包埋率也高(≥95%),堆密度0.4≥g/ml,流动性非常好;多甲氧基黄酮含量≥0.5%、总黄酮≥2%,品质较好;本发明制备的陈皮油微胶囊表面油含量低(0.4%~2.1%),过氧化值低(0.010~0.12 g/100g),在40℃可存放3个月以上,说明25℃下货期为2年以上,具有非常高的稳定性;本发明制备的陈皮油微胶囊在水中分散非常好,不结块,添加到其他食用中不会改变原来的溶解性、分散性,可以直接添加至粉末食品中,应用广泛。
附图说明
图1所示为本发明的制备方法得到的陈皮油微胶囊粉末在40℃贮存6个月后测过氧化值的对比图。图中,从左至右分别为对照组1、实施例1-5。
图2所示为本发明的制备方法得到的陈皮油微胶囊粉末在40℃贮存过程中过氧化值的变化情况。
图3所示为本发明的制备方法得到的陈皮油微胶囊粉末在40℃贮存过程中表面油的变化情况。
具体实施方式
实施例1:一种陈皮油微胶囊的制备,包括以下步骤:
(1)壁材溶解:称取酪蛋白、多孔淀粉、β-环糊精、壳聚糖、低聚甘露糖重量分别为20kg、20 kg、5 kg、2.5 kg、2 kg,加入冷水搅拌均匀,加热至80℃,保温30min,充分溶解为半透明溶液;
(2)芯材准备:抗氧化剂、稳定剂和乳化剂分别为羟基硬脂精0.2 kg、羧甲基纤维素钠0.1 kg、乳酸脂肪酸甘油酯0.2 kg,加入芯材陈皮油50 kg中,混合均匀,经过真空脱气,再升温50℃,保温30min,搅拌均匀;
(3)芯壁混合:将上述准备的芯材与壁材溶液混合,温度保持60℃,搅拌均匀,制得初乳化液;
(4)初乳化液立即过胶体磨,温度保持40℃,再高压均质:30MPa均质1次,50MPa均质2次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,进风温度180℃,出风温度100℃,进料温度35℃,进料速度为60L/h,得到陈皮油微胶囊粉末。
结果:得到的陈皮油微胶囊粉末的过氧化值0.012 g/100g,表面油为0.05%,得率89.61%,微胶囊化效率99.75%。。
实施例2:一种陈皮油微胶囊的制备,包括以下步骤:
(1)壁材溶解:称取酪蛋白、多孔淀粉、β-环糊精、壳聚糖、低聚甘露糖重量分别为250g、150 g、50 g、25 g、20 g,加入冷水搅拌均匀,加热至80℃,保温30min,充分溶解为半透明溶液;
(2)芯材准备:抗氧化剂、稳定剂和乳化剂分别为羟基硬脂精2 g、羧甲基纤维素钠1 g、乳酸脂肪酸甘油酯2 g,加入芯材陈皮油500 g中,混合均匀,经过真空脱气,再升温50℃,保温30min,搅拌均匀;
(3)芯壁混合:将上述准备的芯材与壁材溶液混合,温度保持60℃,搅拌均匀,制得初乳化液;
(4)初乳化液立即过胶体磨,温度保持60℃,再高压均质:30MPa均质1次,50MPa均质2次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,进风温度180℃,出风温度100℃,进料温度35℃,进料速度为60L/h,得到陈皮油微胶囊粉末。
结果:得到的陈皮油微胶囊粉末的过氧化值0.067 g/100g,表面油为0.81%,得率85.25%,微胶囊化效率98.38%,
实施例3:一种陈皮油微胶囊的制备,包括以下步骤:
(1)壁材溶解:称取酪蛋白、多孔淀粉、β-环糊精、低聚甘露糖重量分别为300 g、150 g、25 g、20 g,加入冷水搅拌均匀,加热至90℃,保温20min,充分溶解为半透明溶液;
(2)芯材准备:抗氧化剂、稳定剂和乳化剂分别为羟基硬脂精2 g、羧甲基纤维素钠1 g、乳酸脂肪酸甘油酯2 g加入芯材陈皮油500 g中,混合均匀,经过真空脱气,再升温60℃,保温20min,搅拌均匀;
(3)芯壁混合:将上述准备的芯材与壁材溶液混合,温度保持70℃,搅拌均匀,制得初乳化液;
(4)初乳化液立即过胶体磨,温度保持50℃,再高压均质:30MPa均质2次,50MPa均质2次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,进风温度160℃,出风温度80℃,进料温度20℃,进料速度为40L/h,得到陈皮油微胶囊粉末。
结果:得到的陈皮油微胶囊粉末的过氧化值0.071 g/100g,表面油为0.93%,得率84.27%,微胶囊化效率98.14%。
实施例4:一种陈皮油微胶囊的制备,包括以下步骤:
(1)壁材溶解:称取酪蛋白、多孔淀粉、β-环糊精、壳聚糖、低聚甘露糖重量分别为200g、150 g、50 g、25 g、20 g,加入冷水搅拌均匀,加热至80℃,保温30min,充分溶解为半透明溶液;
(2)芯材准备:抗氧化剂、稳定剂和乳化剂分别为羟基硬脂精2 g、羧甲基纤维素钠1 g、乳酸脂肪酸甘油酯2 g,加入芯材陈皮油550 g中,混合均匀,经过真空脱气,再升温50℃,保温30min,搅拌均匀;
(3)芯壁混合:将上述准备的芯材与壁材溶液混合,温度保持60℃,搅拌均匀,制得初乳化液;
(4)初乳化液立即过胶体磨,温度保持40℃,再高压均质:30MPa均质1次,50MPa均质3次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,进风温度180℃,出风温度90℃,进料温度30℃,进料速度为50L/h,得到陈皮油微胶囊粉末。
结果:得到的陈皮油微胶囊粉末的过氧化值0.077 g/100g,表面油为2.13%,得率83.66%,微胶囊化效率96.13%。
实施例5:一种陈皮油微胶囊的制备,包括以下步骤:
(1)壁材溶解:称取酪蛋白、多孔淀粉、β-环糊精、壳聚糖重量分别为200 g、150 g、25g、20 g,加入冷水搅拌均匀,加热至80℃,保温30min,充分溶解为半透明溶液;
(2)芯材准备:抗氧化剂、稳定剂和乳化剂分别为羟基硬脂精2 g、羧甲基纤维素钠1 g、乳酸脂肪酸甘油酯2 g,加入芯材陈皮油600 g中,混合均匀,经过真空脱气,再升温50℃,保温30 min,搅拌均匀;
(3)芯壁混合:将上述准备的芯材与壁材溶液混合,温度保持60℃,拌均匀,制得初乳化液;
(4)初乳化液立即过胶体磨,温度保持40℃,再高压均质:30 MPa均质3次,50 MPa均质3次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,进风温度180℃,出风温度100℃,进料温度30℃,进料速度为60L/h,得到陈皮油微胶囊粉末。
结果:得到的陈皮油微胶囊粉末的过氧化值0.089 g/100g,表面油为2.73%,得率84.33%,微胶囊化效率95.45%。
实施例6:为验证本发明采用壁材的积极效果,本发明作了以下对比试验:
1、对比实验组1:不同壁材,相同比例
按实施例1的制备方法制备微胶囊,壁材重量分别为200 g、200 g、50 g、25 g、20 g。对照组1不同之处:壁材种类为玉米蛋白、辛烯基琥珀酸淀粉钠、明胶、蔗糖、葡萄糖;
结果:得到的陈皮油微胶囊粉末的过氧化值0.93 g/100g,表面油为11.34%,得率80.45%,微胶囊化效率77.32%。
2、对比实验组2:相同壁材,不同比例
按实施例1的制备方法制备微胶囊,壁材种类一样。对照组2不同之处:壁材重量分别为100 g、300 g、20 g、50 g、25 g;
结果:得到的陈皮油微胶囊粉末的过氧化值0.096 g/100g,表面油为7.21%,得率83.22%,微胶囊化效率85.58%。
由对比实验组得出:相同比例、不同的壁材和相同壁材、壁材比例超出范围,制备的微胶囊包埋率都较低。
Claims (9)
1.一种陈皮油微胶囊,芯材主要为陈皮油,其特征在于,壁材为酪蛋白、多孔淀粉、β-环糊精、壳聚糖和低聚甘露糖,其质量百分比分别为酪蛋白40~60%、多孔淀粉30~40%、β-环糊精1~10%、壳聚糖1~10%、低聚甘露糖1~10%,所述芯材中还含有乳化剂,稳定剂和抗氧化剂。
2.根据权利要求1所述的陈皮油微胶囊,其特征在于,所述芯材陈皮油的质量配比为壁材的50-60%。
3.根据权利要求1所述的陈皮油微胶囊,其特征在于,所述壁材的质量百分比为:酪蛋白50.51%、多孔淀粉30.3%、β-环糊精10.1%、壳聚糖5.05%、低聚甘露糖4.04%。
4.根据权利要求1所述的陈皮油微胶囊,其特征在于,,所述乳化剂为乳酸脂肪酸甘油酯,添加量为陈皮油质量的的0.2~1%。
5.根据权利要求1所述的陈皮油微胶囊,其特征在于,所述稳定剂为羧甲基纤维素钠,添加量为陈皮油质量的的0.2~1%。
6.根据权利要求1所述的陈皮油微胶囊,其特征在于,所述抗氧剂为羟基硬脂精,添加量为陈皮油质量的的0.2~1%。
7.一种如权利要求1所述的陈皮油微胶囊的制备方法,其特征在于,包括以下步骤:
(1)将壁材按比例混合,加入冷水搅拌均匀,加热至80-100℃,保温20~30min,充分溶解为半透明溶液;
(2)将抗氧化剂、稳定剂和乳化剂加入芯材陈皮油中,搅拌混合,经过真空脱气,再升温50-60℃,保温20-30min,搅拌混合均匀;
(3)将上述准备的芯材与壁材溶液混合,温度保持60-80℃,搅拌均匀,制得初乳化液;
(4)将初乳化液立即过胶体磨,再高压均质2-6次,得到稳定的乳化液;
(5)将乳化液喷雾干燥,得到陈皮油微胶囊粉末。
8.根据权利要求7所述的陈皮油微胶囊的制备方法,其特征在于,步骤(4)中,所述高压均质时,首先在10-30Mpa下均质1-3次,然后在30-50MPa均质1-3次。
9.根据权利要求7所述的陈皮油微胶囊的制备方法,其特征在于,步骤(5)中,所述雾干燥的进风温度为160-180℃,出风温度为80~100℃,进料温度为20~35℃,进料速度为40~60L/h。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010665451.2A CN111820417B (zh) | 2020-07-11 | 2020-07-11 | 一种陈皮油微胶囊及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010665451.2A CN111820417B (zh) | 2020-07-11 | 2020-07-11 | 一种陈皮油微胶囊及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN111820417A true CN111820417A (zh) | 2020-10-27 |
CN111820417B CN111820417B (zh) | 2022-10-04 |
Family
ID=72900535
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010665451.2A Active CN111820417B (zh) | 2020-07-11 | 2020-07-11 | 一种陈皮油微胶囊及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111820417B (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114711411A (zh) * | 2022-03-31 | 2022-07-08 | 重庆小丸生物科技股份有限公司 | 一种水中自分散油脂微胶囊及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104432040A (zh) * | 2014-11-28 | 2015-03-25 | 哈尔滨墨医生物技术有限公司 | 一种林蛙油多肽微胶囊粉末及其制备方法 |
CN104587921A (zh) * | 2015-01-09 | 2015-05-06 | 中国热带农业科学院农产品加工研究所 | 壳聚糖-高良姜精油微胶囊、其制备方法及其应用 |
CN105076612A (zh) * | 2015-09-01 | 2015-11-25 | 广州蓓而泰生物科技有限公司 | 一种陈皮油速溶茶粉的制备方法及其产品 |
CN105733808A (zh) * | 2016-02-26 | 2016-07-06 | 中山大学惠州研究院 | 一种香料纳微胶囊及其制备方法 |
-
2020
- 2020-07-11 CN CN202010665451.2A patent/CN111820417B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104432040A (zh) * | 2014-11-28 | 2015-03-25 | 哈尔滨墨医生物技术有限公司 | 一种林蛙油多肽微胶囊粉末及其制备方法 |
CN104587921A (zh) * | 2015-01-09 | 2015-05-06 | 中国热带农业科学院农产品加工研究所 | 壳聚糖-高良姜精油微胶囊、其制备方法及其应用 |
CN105076612A (zh) * | 2015-09-01 | 2015-11-25 | 广州蓓而泰生物科技有限公司 | 一种陈皮油速溶茶粉的制备方法及其产品 |
CN105733808A (zh) * | 2016-02-26 | 2016-07-06 | 中山大学惠州研究院 | 一种香料纳微胶囊及其制备方法 |
Non-Patent Citations (1)
Title |
---|
张大为等: "《海洋食品加工应用技术》", 31 October 2017, 中国海洋大学出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114711411A (zh) * | 2022-03-31 | 2022-07-08 | 重庆小丸生物科技股份有限公司 | 一种水中自分散油脂微胶囊及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN111820417B (zh) | 2022-10-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN115243568B (zh) | 受控释放的核-壳粒子及包含其的悬浮液 | |
CN111820416B (zh) | 一种小藻油微胶囊及其制备方法 | |
JP2001072773A (ja) | 活性成分のカプセル封入 | |
MX2007007181A (es) | Acidos grasos poliinsaturados encapsulados. | |
CN113956500B (zh) | 一种玉米醇溶蛋白复合粒子及运载体系、制备方法、应用 | |
CN109805337B (zh) | 一种含有多甲氧基黄酮的柑橘风味添加剂及其制备方法 | |
CN114568674B (zh) | 一种用于香辛料精油粉末化的高包埋率微胶囊制备方法 | |
CN111820417B (zh) | 一种陈皮油微胶囊及其制备方法 | |
Shahidi et al. | Food and bioactive encapsulation | |
CN101816914B (zh) | 甜橙香精胶囊的制备方法 | |
CN110810844A (zh) | 一种改善肾病的功能油脂微胶囊及其制备方法与应用 | |
Chranioti et al. | Encapsulation of food ingredients | |
CN112998272A (zh) | 一种高含量磷脂酰胆碱磷脂与菊粉多糖复合的微胶囊及其制备方法 | |
TWI725030B (zh) | 降低食品/飲料消化率/吸收率或減少消化液之方法及組合物 | |
JP2001316274A (ja) | 経管栄養剤およびその製造方法 | |
CN110959868A (zh) | 一种可食用的碳酸钙 | |
CN108770939A (zh) | 红枣豆奶饮料及制作工艺 | |
CN115624124B (zh) | 一种营养固体饮料及其制备方法 | |
Bartkowiak et al. | Novel polymer systems and additives to protect bioactive substances applied in spray‐drying | |
CN110352012B (zh) | 干燥水凝胶共凝胶体 | |
Khoshdouni Farahani et al. | Performance of spray‐dried Ziziphus jujuba extract using insoluble fraction of Persian gum–sodium alginate and whey protein: Microstructural and physicochemical attributes of micro‐and nano‐capsules | |
WO2017222054A1 (ja) | カードラン含有組成物、カードラン含有組成物を含む製品、およびカードラン含有組成物を含む製品の製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |