CN114158732A - 多不饱和脂肪酸甘三酯微胶囊粉末及其制备方法 - Google Patents
多不饱和脂肪酸甘三酯微胶囊粉末及其制备方法 Download PDFInfo
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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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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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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- 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
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Chemical Kinetics & Catalysis (AREA)
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Abstract
本发明公开了一种多不饱和脂肪酸甘三酯微胶囊粉末及其制备方法,所述微胶囊包括壁材碳水化合物、芯材多不饱和脂肪酸油脂、乳化剂、第一抗氧化剂和第二抗氧化剂,所述多不饱和脂肪酸油脂的甘三酯含量为65‑100%。本发明提供的微胶囊粉末成品具有更高的DHA含量,与现有技术相比,可在保持微胶囊粉末的用量的同时提高其营养价值,有助于控制生产成本;同时该微胶囊粉末包埋率高,表面油低,稳定性强,获得的粉末油脂能满足各种人群对油脂的均衡营养需求,且具有抗氧化、降胆固醇、增强记忆力等多重功效,可直接冲调食用,也可作为一种功能性乳化添加剂应用于其他可食用食品领域。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种多不饱和脂肪酸甘三酯微胶囊粉末及其制备方法。
背景技术
油脂是人类食品三大主要成份之一,其对人体组织结构的构建与功能开展起到不可或缺的重要作用。油脂也是人类获取的食物中的重要部分,其与其他营养物质相比,是同质量产生能量最高的营养物质。成人每日需进食50~60g脂肪,可提供日需热量的20%~30%。油脂在人体内的化学变化主要是在脂肪酶的催化下进行水解,生成甘油(丙三醇)和高级脂肪酸,然后再分别进行氧化分解,释放能量。
油脂同时还含有人体不能合成而一定要摄自食物以维持健康的必需多不饱和脂肪酸,多不饱和脂肪酸指含有两个或两个以上双键,且碳链长度为18-22个碳原子的直链脂肪酸。根据甲基端第一个双键碳原子的位置,多不饱和脂肪酸可分为ω-3和ω-6系列多不饱和脂肪酸。ω-3系列包括α-亚麻酸(ALA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA);ω-6系列包括亚油酸(LA)、γ-亚麻酸(GLA)和花生四烯酸(ARA)。
二十二碳六烯酸(DHA)是属于ω-3系列的一种重要的多不饱和脂肪酸,为大脑和视网膜的重要构成成分,俗称“脑黄金”,且可维持并促进神经***细胞生长。DHA在人体大脑皮层中含量高达20%,在眼睛视网膜中所占比例约50%,对胎婴儿智力和视力发育至关重要,对成年人具有软化血管、健脑益智、改善视力的功效。经过多年的科学验证,确定了DHA在健脑益智、软化血管、抗炎免疫、抑制癌症等方面的作用,因此,在人类的日常饮食中,向膳食中合理添加一定量的DHA及其它PUFAs受到广泛的关注与重视,DHA由此具有的营养价值与商业意义日益显著。
不饱和脂肪酸,特别是多不饱和脂肪酸和共轭亚油酸,由于含有不饱和的双键,因此,当其与外界空气氧接触,就容易氧化降解、丧失生理功效、产生有害的氧化产物以及令人不愉快的腥异味。光、热、氧、金属离子以及水等均是引起脂肪酸氧化酸败的重要环境因素。微胶囊化可使不饱和脂肪酸与外界环境隔开,从而有效地减少与外界不良因素的接触,延缓其氧化酸败。
中国专利CN101856124A公开了一种多不饱和脂肪酸油脂微胶囊的制备工艺,该制备工艺温度低,营养成分不易受到破坏;得到的独立的多不饱和脂肪酸油脂微胶囊颗粒的包埋性能较好,产品货架期长,稳定性好。
但是在包括上述专利在内的现有技术中,通常选用DHA甘三酯含量较低的油脂作为芯材原材料,制得的微胶囊粉末成品中DHA甘三酯净含量在6-10%这一较低水平。有些研发人员尝试提高芯材用量,但受限于现有的包埋技术,若不同时提高壁材用量,就会出现无法有效包裹芯材的情况,造成粉末成品表面油过高、产生气味及货架期短等问题;若同时提高壁材用量,则粉末产品的DHA甘三酯含量占比又与低用量芯材的情况相当,没有实质性的改进。也有研发人员尝试提高芯材中DHA甘三酯的含量,但提升DHA甘三酯含量后,除了对应地提高微胶囊产品中的DHA甘三酯含量之外,未曾有其它技术效果见诸报道。
发明内容
针对上述问题,本发明提供一种新的多不饱和脂肪酸甘三酯微胶囊粉末及其制备方法,以获得DHA甘三酯含量更高、质量更优的微胶囊粉末成品。
本发明是通过以下技术方案实现的:
一方面,多不饱和脂肪酸甘三酯微胶囊粉末,其特征在于,所述微胶囊的芯材为多不饱和脂肪酸油脂,所述微胶囊的壁材为碳水化合物,所述多不饱和脂肪酸油脂的DHA甘三酯含量为65-100%。
DHA甘三酯含量在65%以上的多不饱和脂肪酸油脂有两种来源:一是使用发酵得到35%-60%的多不饱和脂肪酸油脂,通过定向脂肪酶,先水解成甘油和脂肪酸,再通过脂肪酸分离提纯得到高纯度的多不饱和脂肪酸,最后和甘油发生酯化反应,生成DHA甘三酯含量在65%以上的多不饱和脂肪酸甘油脂;另一种来源是,发酵得到35%-60%的多不饱和脂肪酸DHA甘三酯直接通过定向脂肪酶酯交换反应,把甘油上的三个的脂肪酸全部置换成单一多不饱和脂肪酸生产甘油三酯,再分离提纯,得到65%以上的多不饱和脂肪酸甘油三酯。这两种工艺手段已经较为成熟,相关产品也已上市,本发明所使用的多不饱和脂肪酸油脂便是购自市场上的现有商品。
在一些实施方式中,该微胶囊粉末的油滴中位粒径D50为100-200nm,油滴粒径的分散度系数为0.65-0.94。
在一些实施方式中,以占所述微胶囊的总重计,所述微胶囊包括以下重量百分比含量的组分:
微胶囊中选择上述各组分含量的原因为:多不饱和脂肪酸油脂的比例主要考虑DHA的含量问题,过多会有微胶囊表面油过高的风险,过少达不到预期保健要求,最终产品的添加量往往较大;壁材主要是根据多不饱和脂肪酸油脂的比例而定,过少会造成包埋效果不好,不利于产品的稳定性;乳化剂和抗氧化剂属于食品添加剂,添加量较低,过少起不到需要的效果,过多会造成浪费(一般成本较高),并且会有超标的风险。
在一些实施方式中,所述多不饱和脂肪酸油脂为DHA藻油、ARA油脂、EPA油脂、DPA油脂、亚油酸或亚麻酸。
在一些实施方式中,在所述微胶囊粉末中,DHA含量为微胶囊总重量的20-30%。
在一些实施方式中,所述碳水化合物为变性淀粉、固体玉米糖浆、麦芽糊精、葡萄糖中的一种或多种混合;所述乳化剂为酪蛋白酸钠、乳清蛋白、大豆蛋白中的一种或多种混合。
在一些实施方式中,所述第一抗氧化剂为抗坏血酸、茶多酚、硫辛酸、抗坏血酸钠中的一种或多种混合;所述第二抗氧化剂为抗坏血酸棕榈酸酯、没食子酸丙酯、迷迭香、维生素E、磷脂中的一种或多种混合。
另一方面,本发明提供一种多不饱和脂肪酸甘三酯微胶囊粉末的制备方法,包括在惰性气体氛围中进行的以下步骤:
A.水相制备:称取重量占所述微胶囊质量48-72%的碳水化合物,溶于经过脱氧的纯化水中,并加入重量占所述微胶囊质量3-10%的第一抗氧化剂;
B.油相制备:称取重量占所述微胶囊质量20-30%的多不饱和脂肪酸油脂,加入重量占所述微胶囊质量0.2-2%的第二抗氧化剂;
C.在步骤A制备的水相加入占所述微胶囊质量4-10%的乳化剂,同时将步骤B制备的油相加入,并剪切分散初乳化;
D.取步骤C获得的物料置入均质机均质,之后对物料进行喷雾干燥,得多不饱和脂肪酸甘三酯微胶囊粉末。
在一些实施方式中,所述多不饱和脂肪酸油脂为DHA藻油、ARA油脂、EPA油脂、DPA油脂、亚油酸或亚麻酸,且该多不饱和脂肪酸油脂的含量为65-100%;在所述微胶囊粉末中,DHA含量为微胶囊总重量的20-30%;所述碳水化合物为变性淀粉、固体玉米糖浆、麦芽糊精和葡萄糖,其重量百分比为2-5:10-20:5-15:2-10;所述乳化剂为酪蛋白酸钠、乳清蛋白和大豆蛋白,其重量百分比为1:1-4:1-6;所述第一抗氧化剂为抗坏血酸、茶多酚、硫辛酸、抗坏血酸钠中的一种或多种混合;所述第二抗氧化剂为抗坏血酸棕榈酸酯、没食子酸丙酯、迷迭香、维生素E、磷脂中的一种或多种混合。按照此优选实施方式,使用以特定材料、比例制备的壁材、乳化剂及抗氧化剂,可一定程度地提高芯材包埋效果,最终产品的质量优于现有的微胶囊粉末。
在一些实施方式中,经过脱氧的纯化水置入真空溶解罐中,并通过负压吸料的方式吸入、混合碳水化合物及油相物料。如此,可彻底排除配料液体中的氧,减少多不饱和脂肪酸油酯的氧化。
在一些实施方式的步骤D中,均质压力设置为85-150MPa,均质后物料乳液油滴的中位粒径d50为100-200nm。现有技术中,制备时的均质压力一般设置为40-80MPA,获得的乳液油滴中位粒径d50大约为300纳米左右。为进一步提高多饱和脂肪酸甘油三酯微囊粉的品质,本发明将均质压力提高到85MPa以上,结合特定成分比例制得的碳水化合物及乳化剂,获得油滴粒径d50稳定控制在150纳米左右的乳液,具有更高的包油率,可有效降低微胶囊粉末成品的表面油。
在一些实施方式的步骤D中,在密闭条件下,使用氮气对物料进行喷雾干燥,氮气的进风温度为110-200℃。含量高的多不饱和脂肪酸微囊粉易氧化,如果使用空气作为干燥介质,在高温下与热空气充分接触干燥过程,被空气中的氧气氧化而失去活性,从而降低了有效成份,甚至氧化后还产生有害的物质。本发明用惰性气体氮气替代空气干燥,则可以对具有热敏性的多不饱和脂肪酸油脂进行有效保护。
本发明的有益效果是:
1.微胶囊粉末成品具有更高的DHA甘三酯含量,与现有技术相比,可在保持微胶囊粉末的用量的同时提高其营养价值,有助于控制生产成本;
2.选用DHA甘三酯含量更高的芯材,发现了意料之外的技术效果:芯材中DHA甘三酯含量高于一定数值后,其制得微胶囊粉末中油滴粒径的分散程度出现骤降,提高了包埋效率,提升了最终微胶囊粉末产品的质量品质;
3.通过本发明制备方法获得的粉末油脂能够满足各种人群对油脂的均衡营养需求,且具有抗氧化、降胆固醇、增强记忆力等多重功效,可直接冲调食用,也可作为一种功能性乳化添加剂应用于其他可食用食品领域。
具体实施方式
下面结合具体实施例对本发明进行详细说明。
实施例1-4
实施例1-4提供一种多不饱和脂肪酸甘三酯微胶囊粉末及其制备方法,其各组分用量及制备工艺条件如下方的表1所示,表中百分数均为各组分与微胶囊成品的重量百分比。
多不饱和脂肪酸甘三酯微胶囊粉末的制备方法包括如下步骤:
A.水相制备:称取碳水化合物,溶于经过脱氧的纯化水中,并加入第一抗氧化剂;
B.油相制备:称取多不饱和脂肪酸油脂,加入第二抗氧化剂;
C.在步骤A制备的水相加入乳化剂,同时将步骤B制备的油相加入,并剪切分散初乳化;
D.取步骤C获得的物料置入均质机均质,之后使用氮气对物料进行喷雾干燥,得多不饱和脂肪酸甘三酯微胶囊粉末。
表1实施例1-4的各组分用量及制备工艺条件
对比例1-3
对比例1-3均提供一种多不饱和脂肪酸甘三酯微胶囊粉末及其制备方法,其各组分用量及制备工艺大部分与实施例1相同,区别仅在于:对比例1-3中芯材DHA藻油的甘三酯含量与实施例1不同。各对比例具体组分用量及制备工艺条件如下方的表2所示。
表2对比例1-3的各组分用量及制备工艺条件
粉末性能测试
对实施例1-4和对比例1-3制备的微胶囊粉末进行测试,相关测试结果如下方的表3所示。
表3实施例1-4和对比例1-3的测试结果
其中,油滴中位粒径与油滴粒径分散度系数通过马尔文激光粒度分析仪测量获得。
成品稳定性测试
取实施例1和对比例2制备的微胶囊粉末进行测试,相关测试结果如下方的表4和表5所示。其中,产品气滋味的辨别方式为:随机抽取10个人进行评定,以数字1-7分别代表气滋味从轻到重,7分代表气味很重;5-6分代表气味较重;3-4分代表气滋味相对合适;1-2分代表气味极轻;0分代表无气滋味。
表4实施例1的成品稳定性测试结果
表5对比例2的成品稳定性测试结果
从对比例1-3测试结果可以看出,在现有技术常规的用量范围内,虽然随着芯材的DHA甘三酯含量增大,制备过程中油滴粒径的分散系数有所下降、粒径均匀度上升,但分散系数下降的程度逐渐减小且分散系数趋于某一恒定值,混合液的分散效果提升不明显,对最终微胶囊粉末产品的各项性能无法产生较大影响,提高芯材DHA甘三酯含量的边际收益逐渐减小。
而在实施例1-3中,芯材的DHA甘三酯含量较对比例更大,但油滴粒径的分散系数并未如预期那样趋于某一恒定值,反而出现骤降并呈现出明显的下降趋势,混合液的分散效果提升明显,使得微胶囊粉末产品质量也得到大幅改善,无论是微胶囊粉末产品的包埋率、表面油数据,还是在稳定性测试中的过氧化值数据,实施例的测试结果均优于对比例。其原因可能在于,芯材的成分随着DHA甘三酯含量提高而逐渐变得单一,在DHA甘三酯含量高于一定数值后,芯材的单一程度使其更好地与壁材混合,使油滴粒径的分散系数出现骤降。故,发明人意外地发现,在不增加其它材料用量的前提下,将芯材的DHA甘三酯含量提高到65%之后,溶液混合的分散效果得到意料外的大幅提升,芯材的包埋率亦得到提高,在不改变制备工艺、不增加其它成本的同时,获得了DHA甘三酯含量更高、品质更优的微胶囊粉产品。
本领域的技术人员可以明确,在不脱离本发明的总体精神以及构思的情形下,可以做出对于以上实施例的各种变型。其均落入本发明的保护范围之内。本发明的保护方案以本发明所附的权利要求书为准。
Claims (9)
1.多不饱和脂肪酸甘三酯微胶囊粉末,其特征在于,所述微胶囊的芯材为多不饱和脂肪酸油脂,所述微胶囊的壁材为碳水化合物,所述多不饱和脂肪酸油脂的DHA甘三酯含量为65-100%。
2.根据权利要求1所述的多不饱和脂肪酸甘三酯微胶囊粉末,其特征在于,该微胶囊粉末的油滴中位粒径D50为100-200nm,油滴粒径的分散度系数为0.65-0.94。
4.根据权利要求1所述的多不饱和脂肪酸甘三酯微胶囊粉末,其特征在于,所述多不饱和脂肪酸油脂为DHA藻油、ARA油脂、EPA油脂、DPA油脂、亚油酸或亚麻酸。
5.根据权利要求3所述的多不饱和脂肪酸甘三酯微胶囊粉末,其特征在于,所述碳水化合物为变性淀粉、固体玉米糖浆、麦芽糊精、葡萄糖中的一种或多种混合;所述乳化剂为酪蛋白酸钠、乳清蛋白、大豆蛋白中的一种或多种混合。
6.根据权利要求3所述的多不饱和脂肪酸甘三酯微胶囊粉末,其特征在于,所述第一抗氧化剂为抗坏血酸钠、茶多酚、硫辛酸、维生素C钠中的一种或多种混合;所述第二抗氧化剂为抗坏血酸棕榈酸酯、没食子酸丙酯、迷迭香、维生素E、磷脂中的一种或多种混合。
7.多不饱和脂肪酸甘三酯微胶囊粉末的制备方法,其特征在于,包括在惰性气体氛围中进行的以下步骤:
A.水相制备:称取重量占所述微胶囊质量48-72%的碳水化合物,溶于经过脱氧的纯化水中,并加入重量占所述微胶囊质量3-10%的第一抗氧化剂;
B.油相制备:称取重量占所述微胶囊质量20-30%的多不饱和脂肪酸油脂,加入重量占所述微胶囊质量0.2-2%的第二抗氧化剂;
C.在步骤A制备的水相加入占所述微胶囊质量4-10%的乳化剂,同时将步骤B制备的油相加入,并剪切分散乳化;
D.取步骤C获得的物料置入均质机均质,之后对物料进行喷雾干燥,得多不饱和脂肪酸甘三酯微胶囊粉末。
8.根据权利要求7所述的多不饱和脂肪酸甘三酯微胶囊粉末的制备方法,其特征在于,所述多不饱和脂肪酸油脂为DHA藻油、ARA油脂、EPA油脂、DPA油脂、亚油酸或亚麻酸,且该多不饱和脂肪酸油脂的含量为65-100%;所述碳水化合物为变性淀粉、固体玉米糖浆、麦芽糊精和葡萄糖,其重量百分比为2-5:10-20:5-15:2-10;所述乳化剂为酪蛋白酸钠、乳清蛋白和大豆蛋白,其重量百分比为1:1-4:1-6。
9.根据权利要求7所述的多不饱和脂肪酸甘三酯微胶囊粉末的制备方法,其特征在于,所述第一抗氧化剂为抗坏血酸、茶多酚、硫辛酸、抗坏血酸钠中的一种或多种混合;所述第二抗氧化剂为抗坏血酸棕榈酸酯、没食子酸丙酯、迷迭香、维生素E、磷脂中的一种或多种混合。
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