WO2019029370A1 - 微胶囊油脂及其制备方法 - Google Patents

微胶囊油脂及其制备方法 Download PDF

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Publication number
WO2019029370A1
WO2019029370A1 PCT/CN2018/097137 CN2018097137W WO2019029370A1 WO 2019029370 A1 WO2019029370 A1 WO 2019029370A1 CN 2018097137 W CN2018097137 W CN 2018097137W WO 2019029370 A1 WO2019029370 A1 WO 2019029370A1
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Prior art keywords
oil
carbon dioxide
fat
preparation
microcapsule
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English (en)
French (fr)
Inventor
畅鹏飞
刘彪
孔小宇
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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Priority to US16/635,881 priority Critical patent/US11864577B2/en
Priority to EP18843624.0A priority patent/EP3666090A4/en
Priority to NZ761092A priority patent/NZ761092B2/en
Publication of WO2019029370A1 publication Critical patent/WO2019029370A1/zh
Anticipated expiration legal-status Critical
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/704—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/704—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B2/708—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • 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

Definitions

  • the invention relates to the technical field of microencapsulated oil production. More specifically, it relates to a microcapsule oil and a preparation method thereof.
  • oils and fats are mostly viscous liquids, have poor fluidity, and in some cases are difficult to mix well with other raw materials, and are directly exposed to the air.
  • a series of hydrolysis and oxidation processes are easily caused by the environment such as light and temperature. Not only causes loss of nutrients, but even produces toxic substances, which limits its application in the food processing industry.
  • powder oils and fats have been prepared by adsorbing oils and fats with starch or flour in order to solve the above problems.
  • the powdered grease produced by these two methods has a common disadvantage. The grease adheres to the surface of the carrier and is still exposed to the air, and these processes increase the specific surface area of the grease, resulting in poor oxidation of the grease. It's faster.
  • microencapsulation technology With the development of microencapsulation technology, the application of oil has been rapidly developed.
  • the microencapsulation of oil and fat not only increases the fluidity and dispersibility of the oil, but also embeds the oil in the wall material, so as to avoid the influence of light, heat and oxygen, and enhance the oxidation stability of the oil.
  • Encapsulated fats are easier to add to foods as raw materials.
  • the nature of the wall material is an important factor affecting the characteristics of the microcapsules.
  • the selection of the wall material is an important problem in the research of microencapsulation of oil. Studies have shown that the type and proportion of wall materials will affect the structure and size of microcapsules, such as cracks or pores on the surface of microcapsules, low embedding rate, poor oxidation stability of oils, etc.
  • the current microencapsulated fat powder has a core material ratio of about 20-60%, and the content is low, which limits the application range of the grease to a certain extent.
  • a first object of the present invention is to provide a method for preparing a microcapsule oil.
  • the preparation method effectively improves the embedding rate of the oil, improves the stability of the oil, and prolongs the storage shelf life of the oil.
  • a second object of the present invention is to provide a microcapsule oil.
  • the present invention provides a method for preparing a microcapsule oil and fat, the method comprising: microencapsulating a fat; wherein, in the process of microencapsulation, the material is subjected to carbon dioxide treatment, and the carbon dioxide treatment comprises: Carbon dioxide is introduced into the material and the material is refrigerated.
  • the materials mentioned in the present invention refer to the raw materials required in the preparation of the microcapsule oil.
  • the microcapsule oil and fat in the present invention is embedded in a core material of fats and oils.
  • the oil and fat described in the present invention is a general term for a liquid oil in a broad sense and a solid, semi-solid fat.
  • the oil or fat is selected from the group consisting of vegetable oils and/or animal fats and oils.
  • the vegetable oil includes, but is not limited to, one or more selected from the group consisting of soybean oil, rapeseed oil, peanut oil, hemp oil, cottonseed oil, walnut oil, palm oil, coconut oil, corn oil, and sunflower oil.
  • rapeseed oil includes, but is not limited to, canola oil.
  • the animal fat is selected from one or more of fish oil, whale oil, lard, sheep oil, butter and cream.
  • fish oil includes, but is not limited to, selected from the group consisting of tuna oil, salmon oil, salmon oil, soleus oil, salmon oil, cod liver oil, whale oil, seal oil, and the like.
  • the carbon dioxide treatment further comprises: after refrigerating the material, removing carbon dioxide from the material.
  • the method for removing carbon dioxide from the material includes, but is not limited to, physical adsorption, high temperature removal, chemical absorption, and the like.
  • the amount of carbon dioxide introduced into the material is 1000-5000 ppm. At this time, the embedding rate of the grease is higher, and the grease stability is better. More preferably, the amount of carbon dioxide introduced is from 1000 to 3000 ppm.
  • the temperature of the refrigeration is 1-5 ° C, more preferably 3-4 ° C.
  • the refrigeration is carried out for a period of from 1 to 8 h, more preferably from 4 to 6 h.
  • the preparation method comprises microencapsulation of the oil by spray drying using an embedded wall material.
  • the carbon dioxide treatment of the material is carried out between at least any two adjacent steps in the process of microencapsulation.
  • the microencapsulation process comprises, but is not limited to, the following steps: furnishing, refining, emulsifying, homogenizing, spray drying.
  • the timing of the carbon dioxide treatment includes, but is not limited to, between the foregoing ingredients and the refining step, or between the refining and emulsifying steps, or between the emulsification and homogenization steps, or Between the quality and the spray drying step. More preferably, the timing of the carbon dioxide treatment is between a homogenization and a spray drying step. At this time, the embedding effect on the grease is better.
  • the homogeneous pressure is between 40 and 70 MPa.
  • the inlet air temperature during spray drying is controlled at 120-185 ° C
  • the outlet air temperature is controlled at 60-85 ° C
  • the spray drying pressure is 160-180 kPa.
  • the preparation method of the present invention further comprises subjecting the obtained product to an anti-caking treatment after microencapsulation of the fat.
  • an anti-caking agent or the like is added.
  • the dry matter of the microcapsule oil and fat comprises, in mass percentage, 25-70% of fat and oil, and 25-70% of embedding wall material.
  • the "dry matter" in the present invention means other materials which do not contain water in the raw material.
  • the embedding wall material for microencapsulation suitable for use in the present invention includes, but is not limited to, selected from the group consisting of dairy products, white granulated sugar, starch, maltodextrin, solid corn syrup, gelatin, and chitosan.
  • the encapsulation wall material used for the microencapsulation is selected from one or more of the group consisting of dairy products, white granulated sugar, starch, maltodextrin and solid corn syrup.
  • the dairy product is selected from one or both of whey protein powder, skim milk powder, lactose and casein powder; the starch is corn starch.
  • the mass percentage of the fat is 30-70%.
  • the mass percentage of the oil and fat may also include, but is not limited to, 30-60%, 35-60%, 62-70%, and the like.
  • the embedding wall material has a mass percentage of 30-60%. Further, the mass percentage of the embedded wall material may also include, but is not limited to, 35-60%, 40-60%, and the like.
  • the dry matter of the microcapsule oil and fat further comprises: 0-1.5% of an emulsifier and/or 0-7% of an antioxidant and/or 0-0.3% of an anti-caking agent.
  • the emulsifier is a food additive which can act as a grease emulsification, including but not limited to, selected from the group consisting of phospholipids, propylene glycol fatty acid esters, pectin, propylene glycol alginate, sodium starch octenyl succinate, single and double One or more of a glycerin fatty acid ester and a succinic acid monoglyceride.
  • the amount of the emulsifier added may further include, but is not limited to, 0, 0.1 to 1.5%, 0.1 to 1.2%, 0.5 to 1.2%, and the like.
  • the emulsification mode may be physical emulsification, such as high shear emulsification.
  • the antioxidant is a food additive for preventing oxidation of fats and oils
  • the antioxidant suitable for use in the present invention includes, but is not limited to, a source material selected from the group consisting of vitamin C and/or vitamin E.
  • the antioxidant includes, but is not limited to, selected from the group consisting of sodium L-ascorbate, L-ascorbic acid, dl- ⁇ -tocopherol acetate, dl- ⁇ -tocopherol, ascorbyl palmitate, mixed tocopherol, and ⁇ -tocopherol. One or several of them.
  • the anti-caking agent is a food additive for preventing powder agglomeration and increasing powder fluidity
  • the anti-caking agent suitable for use in the present invention includes, but is not limited to, one selected from the group consisting of tricalcium phosphate, silica, and the like. A variety.
  • the raw material of the microcapsule oil and fat contains not only the above-mentioned dry matter but also water for an appropriate amount of ingredients.
  • the present invention also provides a microcapsule oil and fat, which is prepared by the above preparation method.
  • the starting materials described in the present invention are commercially available or are obtained by conventional techniques in the art. Further, the refinement described in the present invention means refining to 280 ⁇ m or less unless otherwise specified.
  • the carbon dioxide treatment of the material in the process of microencapsulation of the oil and fat greatly improves the embedding effect of the oil, and the obtained surface oil of the microcapsule oil is lowered, and the embedding rate is high. It has long anti-oxidation stability and can be applied to many fields such as food and feed, and prolongs the shelf life of the corresponding end products.
  • the dry matter composition of the raw material of microcapsule oil is 60% of canola oil, 19.5% of whey protein powder, 15.3% of corn starch, 1% of phospholipid, 4% of sodium L-ascorbate, and phosphoric acid. Tricalcium 0.2%.
  • Emulsification adding emulsifier phospholipid, stirring and mixing;
  • Carbon dioxide treatment 2000 ppm carbon dioxide is introduced into the material obtained in step 3), and refrigerated at 4 ° C for 4 h, and then carbon dioxide is removed by physical adsorption;
  • step 4) the material obtained in step 4) is homogenized, and the homogenization pressure is 40 MPa;
  • the anti-caking agent tricalcium phosphate is added thereto and uniformly mixed to obtain a powdery microcapsule oil which is embedded in the oil.
  • the dry matter composition of the raw material of the microcapsule oil is 50% of soybean oil, 20% of whey protein powder, 25.9% of maltodextrin, 1% of succinic acid monoglyceride, 3% of dl- ⁇ -tocopherol. Silica 0.1%.
  • Soybean oil, whey protein powder, maltodextrin, dl- ⁇ -tocopherol are dissolved in the water of the ingredients at a temperature of about 60 ° C, premixed, stirred, and evenly mixed;
  • Emulsification adding emulsifier succinic acid monoglyceride, stirring and mixing;
  • step 3) homogenization: the material obtained in step 3) is homogenized, and the homogenization pressure is 40 MPa;
  • the anti-caking agent silica is added thereto and uniformly mixed to obtain a powdery microcapsule oil and fat which is embedded in the oil.
  • the dry matter composition of the raw material of the microcapsule oil is 35.6% of corn oil, 34.1% of maltodextrin, 26% of casein powder, 2% of phospholipid, 2% of ascorbyl palmitate, and 0.3% of silica.
  • Carbon dioxide treatment 1000 ppm carbon dioxide is introduced into the material obtained in step 2), and refrigerated at 4 ° C for 4 h, and then carbon dioxide is removed by physical adsorption;
  • Emulsification adding emulsifier phospholipid, stirring and mixing;
  • step 4) the material obtained in step 4) is homogenized, and the homogenization pressure is 45 MPa;
  • the anti-caking agent silica is added thereto and uniformly mixed to obtain a powdery microcapsule oil and fat which is embedded in the oil.
  • composition of dry matter in the raw material of microcapsule oil is 40% of peanut oil, 40% of skim milk powder, 14.8% of corn starch, 1% of phospholipid, 4% of sodium L-ascorbate and 0.2% of tricalcium phosphate.
  • Carbon dioxide treatment 2000 ppm carbon dioxide is introduced into the material obtained in step 1), and refrigerated at 4 ° C for 4 h, and then carbon dioxide is removed by physical adsorption;
  • Emulsification adding emulsifier phospholipid, stirring and mixing;
  • step 4) the material obtained in step 4) is homogenized, the homogenization pressure is 50 MPa;
  • the anti-caking agent tricalcium phosphate is added thereto and uniformly mixed to obtain a powdery microcapsule oil which is embedded in the oil.
  • the dry matter composition of the raw material of the microcapsule oil is, in terms of mass percentage: soybean oil 65%, whey protein powder 5.9%, maltodextrin 25%; succinic acid monoglyceride 1%, dl- ⁇ -tocopherol 3%, Silica 0.1%.
  • Soybean oil, whey protein powder, maltodextrin, dl- ⁇ -tocopherol are dissolved in the water of the ingredients at a temperature of about 60 ° C, premixed, stirred, and evenly mixed;
  • Emulsification adding emulsifier succinic acid monoglyceride, stirring and mixing;
  • step 3) homogenization: the material obtained in step 3) is homogenized, and the homogenization pressure is 40 MPa;
  • the anti-caking agent silica is added thereto and uniformly mixed to obtain a powdery microcapsule oil and fat which is embedded in the oil.
  • the dry matter composition of the raw material of the microcapsule oil is 30% by weight of tuna oil, 40% of whey protein powder, 25.9% of maltodextrin, 1% of sodium starch octenyl succinate, dl- ⁇ -tocopherol 3 %, silica 0.1%.
  • Emulsification adding emulsifier sodium starch octenyl succinate, stirring and mixing;
  • step 3) homogenization: the material obtained in step 3) is homogenized, and the homogenization pressure is 40 MPa;
  • step 5) carbon dioxide treatment: into the material obtained in step 4) into the 3000ppm carbon dioxide, and refrigerated at 4 ° C for 5h;
  • the anti-caking agent silica is added thereto and uniformly mixed to obtain a powdery microcapsule oil and fat which is embedded in the oil.
  • Example 1 was repeated except that the carbon dioxide treatment of the step 4) was not carried out, and the other conditions were the same as in Example 1, to prepare a microcapsule oil.
  • Example 2 was repeated except that the carbon dioxide treatment of the step 5) was not carried out, and the other conditions were the same as in Example 2 to prepare a microcapsule oil.
  • Example 3 was repeated except that the carbon dioxide treatment of the step 3) was not carried out, and the other conditions were the same as in Example 3 to prepare a microcapsule oil.
  • Test Example 1 The embedding rate and stability of the microcapsule oil obtained in each of the examples and the comparative examples were tested.
  • Embedding rate test method a certain amount of petroleum ether was used to dissolve the surface oil of a certain amount of microcapsules, and after shaking for 5 minutes, the solvent was removed by drying to calculate the surface oil content, and the results are shown in Table 1.
  • Grease embedding rate calculation formula :
  • Test induction time IP: The induction time (IP) of the microcapsule oil samples of each of the examples and the comparative examples was tested using an ML Oxipres oil oxidative stability analyzer to determine the stability thereof, wherein the induction time The longer it is, the better the stability of the sample.
  • the test temperature was 95 ° C and the partial pressure of oxygen was 5 bar. The results are shown in Table 1 below.
  • the fat entrapment rate of the microcapsule oil prepared by the present invention is above 96%, which is much higher than the fat embedding rate of the microcapsule oil prepared without carbon dioxide treatment.
  • the microcapsule oil prepared by the invention has better stability and can prolong the shelf life of the corresponding final product.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
  • Animal Husbandry (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Fats And Perfumes (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Lubricants (AREA)

Abstract

一种微胶囊油脂的制备方法及该方法制备得到的微胶囊油脂，该方法包括：将油脂微胶囊化；其中，在微胶囊化的过程中对物料进行二氧化碳处理，包括向物料中通入二氧化碳，再将物料冷藏。该方法改善微胶囊油脂中油脂的包埋率，改善油脂的稳定性，延长终产品的保质期。

Description

微胶囊油脂及其制备方法 技术领域
本发明涉及微胶囊化油脂生产技术领域。更具体地，涉及一种微胶囊油脂及其制备方法。
背景技术
传统油脂大多为具有粘稠性的液体，流动性差，在某些情况下难以与其他原料混合均匀，且直接暴露在空气中容易因为受到光照、温度等环境的影响而发生一系列水解和氧化过程，不仅导致营养物质损失，甚至产生有毒物质，导致其在食品加工业中的应用受到限制。现有技术中，已有通过用淀粉或者面粉吸附油脂，制成粉末油脂以期解决上述问题。但是，这两种方法制得的粉末油脂都有一个共同的缺点，油脂都是粘附在载体表面，依然暴露在空气中，并且这些加工过程使油脂的比表面积增大了，导致油脂氧化劣质得更快。
随着微胶囊化技术的发展，油脂的应用得到了迅速发展。油脂的微胶囊化不仅增加了油脂的流动性和分散性，而且还将油脂包埋在壁材里面，使其避免了光照、热、氧的影响，增强了油脂的氧化稳定性，同时，微胶囊化油脂更容易作为原料添加到食品中。
然而，壁材的性质特点是影响微胶囊特性的重要因素，选择壁材，是油脂微胶囊化研究中的重要难题。研究表明，壁材种类和比例会影响微胶囊的结构和尺寸，如导致微胶囊颗粒表面有裂口或孔隙等，包埋率较低，油脂的氧化稳定性差等；此外，为减少油脂包埋率过低的问题，目前的微胶囊化脂肪粉其芯材比例约为20-60％，含量较低，在一定程度上限制了油脂的应用范围。
发明内容
针对以上问题，本发明的第一个目的在于提供一种微胶囊油脂的制备方法。该制备方法有效的提高了油脂的包埋率，改善了油脂的稳定性，同时延长了油脂的存储保质期。
本发明的第二个目的在于提供一种微胶囊油脂。
为达到上述第一个目的，本发明提供一种微胶囊油脂的制备方法，该方法包括：将油脂微胶囊化；其中，在微胶囊化的过程中对物料进行二氧化碳 处理，二氧化碳处理包括：向物料中通入二氧化碳，再将物料冷藏。
本发明中提到的物料是指在微胶囊油脂的制备过程中所需的原料。本发明中的微胶囊油脂是以油脂为芯材被包埋。
本发明中所述的油脂为广义上液态的油和固体、半固体的脂肪的统称。根据本发明的优选实施方式，所述油脂选自植物油和/或动物油脂。
更优选地，所述植物油包括但不限于选自大豆油、菜籽油、花生油、火麻油、棉籽油、核桃油、棕榈油、椰子油、玉米油和葵花油中的一种或几种。例如菜籽油包括但不限于为低芥酸菜籽油。
更优选地，所述动物油脂选自鱼油、鲸油、猪油、羊油、牛油和奶油中的一种或几种。例如，所述鱼油包括但不限于选自金枪鱼油、鲭鱼油、鲱鱼油、比目鱼油、鲑鱼油、鳕鱼肝油、鲸脂油、海豹油等。
根据本发明的优选实施方式，所述二氧化碳处理还包括：将物料冷藏后，再将物料中的二氧化碳脱除。其中，脱除物料中的二氧化碳的方法包括但不限于采用物理吸附、高温脱除、化学吸收等方法进行。
根据本发明的优选实施方式，所述二氧化碳处理的过程中，向物料中通入二氧化碳的量为1000-5000ppm。此时，对油脂的包埋率更高，油脂稳定性更好。更优选地，二氧化碳的通入量为1000-3000ppm。
根据本发明的优选实施方式，所述冷藏的温度为1-5℃，更优选为3-4℃。
根据本发明的优选实施方式，所述冷藏的时间为1-8h，更优选为4-6h。
根据本发明的优选实施方式，该制备方法包括采用包埋壁材，通过喷雾干燥的方法将油脂微胶囊化。
根据本发明的优选实施方式，在微胶囊化的过程中的至少任一相邻两步骤之间对物料进行所述二氧化碳处理。
根据本发明的优选实施方式，所述微胶囊化的过程包含但不限于如下步骤：配料、细化、乳化、均质、喷雾干燥。此时，二氧化碳处理的时机包括但不限于在前述配料和细化步骤之间进行、或，在细化和乳化步骤之间进行、或，在乳化和均质步骤之间进行，或，在均质和喷雾干燥步骤之间进行。更优选地，所述二氧化碳处理的时机为在均质和喷雾干燥步骤之间进行。此时对油脂的包埋效果更佳。
根据本发明的优选实施方式，所述均质的压力为40-70MPa。
根据本发明的优选实施方式，所述喷雾干燥时的进风温度控制在120-185℃，出风温度控制在60-85℃，喷雾干燥的压力为160-180kPa。
根据本发明的优选实施方式，本发明的制备方法中，还包含在将油脂微 胶囊化后，对所得产品进行防结块处理。例如，加入抗结剂等。
根据本发明的优选实施方式，按质量百分比计，该微胶囊油脂的干物质中包含：油脂25-70％、包埋壁材25-70％。其中，本发明中的“干物质”是指原料中不包含水的其他物料。
根据本发明的优选实施方式，适用于本发明的用于微胶囊化的包埋壁材包括但不限于选自乳制品、白砂糖、淀粉、麦芽糊精、固体玉米糖浆、明胶和壳聚糖等中的一种或多种。优选地，所述微胶囊化采用的包埋壁材选自乳制品、白砂糖、淀粉、麦芽糊精和固体玉米糖浆中的一种或多种。更优选地，所述乳制品选自乳清蛋白粉、脱脂奶粉、乳糖和酪蛋白粉中的一种或两种；淀粉为玉米淀粉。
更优选地，所述微胶囊油脂的干物质中，油脂的质量百分含量为30-70％。进一步地，油脂的质量百分含量还可包含但不限于为30-60％、35-60％、62-70％等。
更优选地，所述微胶囊油脂的干物质中，包埋壁材的质量百分含量为30-60％。进一步地，包埋壁材的质量百分含量还可包含但不限于为35-60％、40-60％等。
根据本发明的优选实施方式，按质量百分比计，该微胶囊油脂的干物质中还包含：乳化剂0-1.5％和/或抗氧化剂0-7％和/或抗结剂0-0.3％。
优选地，所述乳化剂为可起到油脂乳化作用的食品添加剂，包括但不限于选自磷脂、丙二醇脂肪酸酯、果胶、海藻酸丙二醇酯、辛烯基琥珀酸淀粉钠、单，双甘油脂肪酸酯和琥珀酸单甘油酯中的一种或多种。
进一步地，上述干物质中，乳化剂的添加量还可包括但不限于为0、0.1-1.5％、0.1-1.2％、0.5-1.2％等。其中，当乳化剂的添加量为0时，乳化方式可为物理乳化，如高剪切乳化。
本发明中，所述抗氧化剂为防止油脂氧化的食品添加剂，适用于本发明的抗氧化剂包括但不限于选自维生素C和/或维生素E的来源物质。例如，所述抗氧化剂包括但不限于选自L-抗坏血酸钠、L-抗坏血酸、dl-α-醋酸生育酚、dl-α-生育酚、抗坏血酸棕榈酸酯、混合生育酚和α-生育酚等中的一种或几种。
本发明中，抗结剂为防止粉体结块，增加粉体流动性的食品添加剂，适用于本发明的抗结剂包括但不限于选自磷酸三钙、二氧化硅等中的一种或多种。
根据本发明的优选实施方式，所述微胶囊油脂的原料中不仅包含上述干 物质，还包含适量配料用的水。
为达到上述第二个目的，本发明还提供一种微胶囊油脂，该微胶囊油脂由上述制备方法制备得到。
如无特殊说明，本发明中所述的原料均可通过市售商购获得或者是通过本领域常规技术手段获得。此外，如无特殊说明，本发明中所述的细化均是指细化至280μm以下。
本发明的有益效果如下：
本发明微胶囊油脂的制备方法中，通过在油脂的微胶囊化的过程中对物料进行二氧化碳处理，很好的改善了油脂的包埋效果，得到的微胶囊油脂表面油下降，包埋率高，且具有长的抗氧化稳定性，可应用于食品、饲料等诸多领域，延长相应终产品的保质期。此外，本发明的制备方法中，还能使得原料中油脂在很高，例如高于常规的60％的情况下，依然能得到很好的包埋。
具体实施方式
为了更清楚地说明本发明，下面结合优选实施例对本发明做进一步的说明。本领域技术人员应当理解，下面所具体描述的内容是说明性的而非限制性的，不应以此限制本发明的保护范围。
实施例1
微胶囊油脂的原料中干物质组成，按质量百分比计：低芥酸菜籽油60％，乳清蛋白粉19.5％，玉米淀粉15.3％；磷脂1％，L-坏血酸钠4％，磷酸三钙0.2％。
微胶囊油脂的制备：
1)配料：将低芥酸菜籽油、乳清蛋白粉、玉米淀粉、L-抗坏血酸钠溶于温度约65℃的配料用水中，预混，搅拌，混合均匀，
2)细化：利用胶体磨，将得到的预混料进行研磨细化；
3)乳化：加入乳化剂磷脂，搅拌混匀；
4)二氧化碳处理：向步骤3)得到的物料中通入2000ppm二氧化碳，并于4℃冷藏4h，后利用物理吸附的方法脱除二氧化碳；
5)均质：对步骤4)所得物料进行均质，均质压力为40MPa；
6)喷雾干燥：将物料进行喷雾干燥，干燥时进风温度为120℃、出风温度为80℃，喷雾压力为170KPa；
7)待粉体物料冷却至室温后，向其中加入抗结剂磷酸三钙，混合均匀，得到油脂被包埋的粉状的微胶囊油脂。
实施例2
微胶囊油脂的原料中干物质组成，按质量百分比计：大豆油50％，乳清蛋白粉20％，麦芽糊精25.9％；琥珀酸单甘油酯1％，dl-α-生育酚3％，二氧化硅0.1％。
微胶囊油脂的制备：
1)配料：将大豆油、乳清蛋白粉、麦芽糊精、dl-α-生育酚溶于温度约60℃的配料用水中，预混，搅拌，混合均匀；
2)细化：利用胶体磨，将得到的预混料进行研磨细化；
3)乳化：加入乳化剂琥珀酸单甘油酯，搅拌混匀；
4)均质：对步骤3)所得物料进行均质，均质压力为40MPa；
5)二氧化碳处理：向步骤4)得到的物料中通入1000ppm二氧化碳，并于4℃冷藏3h；
6)喷雾干燥：将物料进行喷雾干燥，干燥时进风温度为170℃、出风温度为65℃，喷雾压力为160kPa；
7)待粉体物料冷却至室温后，向其中加入抗结剂二氧化硅，混合均匀，得到油脂被包埋的粉状的微胶囊油脂。
实施例3
微胶囊油脂的原料中干物质组成，按质量百分比计：玉米油35.6％，麦芽糊精34.1％，酪蛋白粉26％；磷脂2％，抗坏血酸棕榈酸酯2％，二氧化硅0.3％。
微胶囊油脂的制备：
1)配料：将玉米油、麦芽糊精、酪蛋白粉、抗坏血酸棕榈酸酯溶于温度约65℃的配料用水中，预混，搅拌，混合均匀，
2)细化：利用胶体磨，将得到的预混料进行研磨细化；
3)二氧化碳处理：向步骤2)得到的物料中通入1000ppm二氧化碳，并于4℃冷藏4h，后利用物理吸附的方法脱除二氧化碳；
4)乳化：加入乳化剂磷脂，搅拌混匀；
5)均质：对步骤4)所得物料进行均质，均质压力为45MPa；
6)喷雾干燥：将物料进行喷雾干燥，干燥时进风温度为120℃、出风温度为80℃，喷雾压力为165KPa；
7)待粉体物料冷却至室温后，向其中加入抗结剂二氧化硅，混合均匀，得到油脂被包埋的粉状的微胶囊油脂。
实施例4
微胶囊油脂的原料中干物质组成，按质量百分比计：花生油40％，脱脂奶粉40％，玉米淀粉14.8％；磷脂1％，L-抗坏血酸钠4％，磷酸三钙0.2％。
微胶囊油脂的制备：
1)配料：将花生油、脱脂奶粉、玉米淀粉、L-抗坏血酸钠溶于温度约55℃的配料用水中，预混，搅拌，混合均匀；
2)二氧化碳处理：向步骤1)得到的物料中通入2000ppm二氧化碳，并于4℃冷藏4h，后利用物理吸附的方法脱除二氧化碳；
3)细化：利用胶体磨，将得到的预混料进行研磨细化；
4)乳化：加入乳化剂磷脂，搅拌混匀；
5)均质：对步骤4)所得物料进行均质，均质压力为50MPa；
6)喷雾干燥：将物料进行喷雾干燥，干燥时进风温度为150℃、出风温度85℃，喷雾压力为170KPa；
7)待粉体物料冷却至室温后，向其中加入抗结剂磷酸三钙，混合均匀，得到油脂被包埋的粉状的微胶囊油脂。
实施例5
微胶囊油脂的原料中干物质组成，按质量百分比计：大豆油65％，乳清蛋白粉5.9％，麦芽糊精25％；琥珀酸单甘油酯1％，dl-α-生育酚3％，二氧化硅0.1％。
微胶囊油脂的制备：
1)配料：将大豆油、乳清蛋白粉、麦芽糊精、dl-α-生育酚溶于温度约60℃的配料用水中，预混，搅拌，混合均匀；
2)细化：利用胶体磨，将得到的预混料进行研磨细化；
3)乳化：加入乳化剂琥珀酸单甘油酯，搅拌混匀；
4)均质：对步骤3)所得物料进行均质，均质压力为40MPa；
5)二氧化碳处理：向步骤4)得到的物料中通入1000ppm二氧化碳，并于4℃冷藏3h；
6)喷雾干燥：将物料进行喷雾干燥，干燥时进风温度为170℃、出风温度为65℃，喷雾压力为180kPa；
7)待粉体物料冷却至室温后，向其中加入抗结剂二氧化硅，混合均匀，得到油脂被包埋的粉状的微胶囊油脂。
实施例6
微胶囊油脂的原料中干物质组成，按质量百分比计：金枪鱼油30％，乳清蛋白粉40％，麦芽糊精25.9％；辛烯基琥珀酸淀粉钠1％，dl-α-生育酚3％， 二氧化硅0.1％。
微胶囊油脂的制备：
1)配料：将金枪鱼油、乳清蛋白粉、麦芽糊精、dl-α-生育酚溶于温度约60℃的配料用水中，预混，搅拌，混合均匀；
2)细化：利用胶体磨，将得到的预混料进行研磨细化；
3)乳化：加入乳化剂辛烯基琥珀酸淀粉钠，搅拌混匀；
4)均质：对步骤3)所得物料进行均质，均质压力为40MPa；
5)二氧化碳处理：向步骤4)得到的物料中通入3000ppm二氧化碳，并于4℃冷藏5h；
6)喷雾干燥：将物料进行喷雾干燥，干燥时进风温度为170℃、出风温度为65℃，喷雾压力为160kPa；
7)待粉体物料冷却至室温后，向其中加入抗结剂二氧化硅，混合均匀，得到油脂被包埋的粉状的微胶囊油脂。
对比例1
重复实施例1，区别在于，不进行步骤4)的二氧化碳处理，其余条件与实施例1相同，制备得到微胶囊油脂。
对比例2
重复实施例2，区别在于，不进行步骤5)的二氧化碳处理，其余条件与实施例2相同，制备得到微胶囊油脂。
对比例3
重复实施例3，区别在于，不进行步骤3)的二氧化碳处理，其余条件与实施例3相同，制备得到微胶囊油脂。
试验例1测试各实施例及对比例得到的微胶囊油脂的包埋率和稳定性
包埋率测试方法：用一定量的石油醚溶解一定量微胶囊的表面油，持续摇荡5分钟后，用烘干法除去溶剂，计算表面油含量，结果如表1所示。油脂包埋率计算公式：
Figure PCTCN2018097137-appb-000001
稳定性测试方法：测试诱导时间(IP)：利用ML Oxipres油脂氧化稳定性分析仪测试各实施例及对比例的微胶囊油脂样品的诱导时间(IP)，从而确定其稳定性，其中，诱导时间越长，说明样品稳定性越好。测试温度95℃，氧分压5bar。结果如下表1所示。
从下表1中可看出，本发明制备得到的微胶囊油脂的油脂包埋率均在 96％以上，远高于不采用二氧化碳处理制备得到的微胶囊油脂的油脂包埋率。此外，本发明制备得到的微胶囊油脂的稳定性更好，可很好的延长相应终产品的保质期。
表1各实施例及对比例产品的油脂包埋率及诱导时间
Figure PCTCN2018097137-appb-000002
显然，本发明的上述实施例仅仅是为清楚地说明本发明所作的举例，而并非是对本发明的实施方式的限定，对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动，这里无法对所有的实施方式予以穷举，凡是属于本发明的技术方案所引伸出的显而易见的变化或变动仍处于本发明的保护范围之列。

Claims (10)

  1. 一种微胶囊油脂的制备方法，其特征在于，该方法包括：将油脂微胶囊化；其中，在微胶囊化的过程中对物料进行二氧化碳处理，二氧化碳处理包括：向物料中通入二氧化碳，再将物料冷藏。
  2. 根据权利要求1所述的制备方法，其特征在于，所述二氧化碳处理还包括：将物料冷藏后，再将物料中的二氧化碳脱除。
  3. 根据权利要求1所述的制备方法，其特征在于，所述二氧化碳处理的过程中，向物料中通入二氧化碳的量为1000-5000ppm，优选为1000-3000ppm；所述冷藏的温度为1-5℃；所述冷藏的时间为1-8h。
  4. 根据权利要求1所述的制备方法，其特征在于，在微胶囊化的过程中的至少任一相邻两步骤之间对物料进行所述二氧化碳处理。
  5. 根据权利要求1或4所述的制备方法，其特征在于，所述微胶囊化的过程包含如下步骤：配料、细化、乳化、均质、喷雾干燥。
  6. 根据权利要求1所述的制备方法，其特征在于，所述油脂选自植物油和/或动物油脂；优选地，所述植物油选自大豆油、菜籽油、玉米油和葵花油中的一种或几种；优选地，所述动物油脂选自鱼油、鲸油、猪油、羊油、牛油和奶油中的一种或几种。
  7. 根据权利要求1所述的制备方法，其特征在于，按质量百分比计，该微胶囊油脂的干物质中包含：油脂25-70％、包埋壁材25-70％。
  8. 根据权利要求7所述的制备方法，其特征在于，所述包埋壁材选自乳制品、乳糖、白砂糖、淀粉、麦芽糊精和固体玉米糖浆中的一种或多种。
  9. 根据权利要求7所述的制备方法，其特征在于，按质量百分比计，该微胶囊油脂的干物质中还包含：乳化剂0-1.5％和/或抗氧化剂0-7％和/或抗结剂0-0.3％；
    优选地，所述乳化剂选自磷脂、丙二醇脂肪酸酯、果胶、海藻酸丙二醇酯、辛烯基琥珀酸淀粉钠、单，双甘油脂肪酸酯和琥珀酸单甘油酯中的一种或多种；
    优选地，所述抗氧化剂选自维生素C和/或维生素E的来源物质；
    优选地，所述抗结剂选自磷酸三钙、二氧化硅中的一种或多种。
  10. 一种微胶囊油脂，其特征在于，由如权利要求1-9任一项所述的制备方法制备得到。
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