CN112790284B - Method for improving stability of water-soluble microcapsule fat powder - Google Patents
Method for improving stability of water-soluble microcapsule fat powder Download PDFInfo
- Publication number
- CN112790284B CN112790284B CN202011640721.0A CN202011640721A CN112790284B CN 112790284 B CN112790284 B CN 112790284B CN 202011640721 A CN202011640721 A CN 202011640721A CN 112790284 B CN112790284 B CN 112790284B
- Authority
- CN
- China
- Prior art keywords
- content
- oil
- water
- fat powder
- homogenizing
- 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.)
- Active
Links
Classifications
-
- 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
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
-
- 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
- A23K20/163—Sugars; Polysaccharides
-
- 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
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
-
- 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
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Birds (AREA)
- Edible Oils And Fats (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a method for improving stability of water-soluble microcapsule fat powder, which comprises the steps of mixing and stirring oil, then adding mono-diglyceride butyrate, diglyceride distearate and sucrose ester, dispersing at high speed, and homogenizing to obtain an oil phase core material; adding soybean protein isolate into the oil phase core material, dispersing at high speed, and simultaneously adding disodium hydrogen phosphate, and regulating the pH to 6-7 to obtain a primary emulsion; dissolving maltodextrin, corn syrup, lactose and acacia in water, uniformly stirring at 45-50 ℃, dropwise adding the mixture into the primary emulsion while stirring, homogenizing at 45-60 MPa, and discharging after homogenizing; sterilizing, concentrating, and spray drying to obtain water-soluble microcapsule fat powder. According to the invention, the content of each raw material component is optimized, and the specific preparation process is combined, so that the prepared product has high embedding rate and uniform particle size, and meanwhile, the pig diarrhea reducing effect is good, and the pig diarrhea reducing agent is widely applied to the field of pig feeds.
Description
Technical Field
The invention belongs to the field of feed additives, and particularly relates to a method for improving stability of water-soluble microcapsule fat powder.
Background
The microcapsule technology is a technology in which a natural or synthetic polymer compound is used as a wall material, and a material (core material) of a target object including solid, liquid or gas is embedded to form a fine particle. The chemical property of the core material is not damaged in the process of forming the microcapsule, but the core material is protected, so that the core material is isolated from the outside, the original property, flavor and biological activity of the core material are reserved to the greatest extent, and nutrient loss is prevented. The microcapsule fat powder is applied to milk powder, instant food, flour products, beverages and the like.
At present, for the purpose of supplementing nutrition required by livestock, nutrition substances such as grease and the like are often added in the processing process of the feed so as to increase the functional characteristics of the feed. However, since nutrients such as grease are insoluble in water, the absorption effect of livestock is poor in the practical application process, and the unsaturated fat is extremely easily oxidized, so that the shelf life of feed products is shortened, in the prior art, microcapsule fat powder is prepared by a microcapsule technology and added into feed, so that the defects of poor absorption effect and shortened shelf life of feed products are avoided.
However, in the existing microcapsule fat powder products, flocculation is easy to occur when wall materials are wrapped, the defects of low embedding rate and uneven particle size exist, and the bioavailability stability is poor.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description summary and in the title of the application, to avoid obscuring the purpose of this section, the description summary and the title of the invention, which should not be used to limit the scope of the invention.
The present invention has been made in view of the above and/or problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide a method for improving the stability of water-soluble microcapsule fat powder.
In order to solve the technical problems, the invention provides the following technical scheme: a method for improving the stability of water-soluble microcapsule fat powder comprises,
mixing and stirring oil, heating to 50-75 ℃, then adding the mono-diglyceride butyrate, the glyceryl distearate and the sucrose ester, dispersing at a high speed, and homogenizing to obtain an oil phase core material;
adding soybean protein isolate into the oil phase core material, dispersing at high speed, and simultaneously adding disodium hydrogen phosphate, and regulating the pH to 6-7 to obtain a primary emulsion;
dissolving maltodextrin, corn syrup, lactose and acacia in water, uniformly stirring at 45-50 ℃, dropwise adding the mixture into the primary emulsion while stirring, homogenizing at 45-60 MPa, and discharging after homogenizing;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder;
the total mass of the raw materials is calculated as percentage, the content of disodium hydrogen phosphate is 0.5-1%, the content of isolated soy protein is 0.8-1%, the content of maltodextrin is 12-14%, the content of corn syrup is 10-12%, the content of lactose is 8-10%, the content of acacia is 6-8%, the content of butyric acid mono-diglyceride is 2-3%, the content of glyceryl distearate is 1-3%, the content of sucrose ester is 1-3%, and the content of oil is 50-60%.
As a preferred embodiment of the method for improving the stability of a water-soluble microcapsule fat powder according to the present invention, wherein: the water-soluble microcapsule fat powder comprises water and raw materials in a total mass ratio of 1:1.
As a preferred embodiment of the method for improving the stability of a water-soluble microcapsule fat powder according to the present invention, wherein: the disodium hydrogen phosphate content was 0.8%, the soy protein isolate content was 0.8%, the maltodextrin content was 12%, the corn syrup content was 10%, the lactose content was 8%, the acacia content was 6%, the butyric acid mono-diglyceride content was 2.4%, the glyceryl distearate content was 2%, the sucrose ester content was 1%, and the oil content was 57%.
As a preferred embodiment of the method for improving the stability of a water-soluble microcapsule fat powder according to the present invention, wherein: the formula of the oil is as follows: based on the total mass of the oil as a percentage, 56-58% of soybean oil, 4-6% of olive oil, 14-15% of coconut oil, 1-2% of cow milk fat, 10-12% of corn oil and 10-12% of peanut oil.
As a preferred embodiment of the method for improving the stability of a water-soluble microcapsule fat powder according to the present invention, wherein: the formula of the oil is as follows: based on the total mass of the oil, 56% of soybean oil, 4% of olive oil, 15% of coconut oil, 1% of cow milk fat, 12% of corn oil and 12% of peanut oil.
As a preferred embodiment of the method for improving the stability of a water-soluble microcapsule fat powder according to the present invention, wherein: the high-speed dispersion is carried out, and the oil phase core material is obtained by homogenizing, wherein the dispersion speed is 2000 r/min-3500 r/min, the dispersion time is 6-8 min, the homogenizing pressure is 20-25 MPa, and the homogenizing time is 6-8 min.
As a preferred embodiment of the method for improving the stability of a water-soluble microcapsule fat powder according to the present invention, wherein: the primary emulsion is slowly added dropwise while stirring, wherein the stirring speed is 2000 r/min-3500 r/min, and the dropping speed is 50 mL-100 mL/min.
As a preferred embodiment of the method for improving the stability of a water-soluble microcapsule fat powder according to the present invention, wherein: the emulsion is sterilized, concentrated and spray dried, wherein the sterilization temperature is 90-92 ℃, the concentration is carried out until the solid content is 56-60%, the spray drying is carried out, the nozzle pressure is 0.15-0.2 MPa, the drying air inlet temperature is 170-180 ℃, and the air outlet temperature is 80-85 ℃.
The invention has the beneficial effects that:
the invention provides a method for improving the stability of water-soluble microcapsule fat powder, which realizes high embedding rate and uniform particle size of the prepared product by optimizing the content of each raw material component and combining a specific preparation process, has good effect of reducing diarrhea of pigs, improves the bioavailability stability of the pig diarrhea, and has wide application in the field of pig feeds.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The method for measuring the stability of the microencapsulated emulsion comprises the following steps:
the stability of the emulsion is an important index for judging whether the emulsifier plays an emulsifying role on the grease, and the unstable emulsion can generate layering phenomenon to influence the subsequent spray drying process. 10mL of the emulsion was measured, placed in a 70 ℃ water bath for 8 hours, and whether the emulsion was layered was observed.
The stability determination formula is as follows:
emulsion stability= (emulsion volume-free aqueous layer volume)/emulsion volume×100%
The method for calculating the surface oil of the microcapsule product comprises the following steps: weighing 3 g+/-0.01 g of a sample of microcapsule fat powder, placing the sample into a 50mL beaker, adding 45mL of petroleum ether, stirring for about one minute, standing, filtering supernatant liquid of the upper layer into a clean beaker, washing the obtained solid with 10mL of petroleum ether, merging the washed organic phases, placing the organic phases into a water bath kettle in a fume hood for evaporating a solvent, placing the beaker into a baking oven at 105 ℃ after the solvent is evaporated, and heating to constant weight:
surface oil (%) = surface oil x 100%/total oil
The calculation formula of the embedding rate is as follows:
embedding rate (%) = (total oil-surface oil) ×100%/total oil
Example 1
The embodiment provides a method for improving the stability of water-soluble microcapsule fat powder, which comprises the following steps:
(1) And (3) material: disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, acacia, mono-diglyceride butyrate, glyceryl distearate, sucrose ester and oil, wherein the disodium hydrogen phosphate content is 0.8%, the isolated soy protein content is 0.8%, the maltodextrin content is 12%, the corn syrup content is 10%, the lactose content is 8%, the acacia content is 6%, the mono-diglyceride butyrate content is 2.4%, the glyceryl distearate content is 2%, the sucrose ester content is 1%, the oil content is 57%, and the oil comprises the following formula: based on the total mass of the oil, 56% of soybean oil, 4% of olive oil, 15% of coconut oil, 1% of cow milk fat, 12% of corn oil and 12% of peanut oil.
(2) Water: the ratio of the addition amount of the catalyst to the total mass of the raw materials in the step (1) is 1:1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, then adding butyric acid mono-diglyceride, distearic acid glyceride and sucrose ester, dispersing for 6min at 2500r/min, homogenizing for 6min at 20MPa, and obtaining an oil phase core material;
adding soybean protein isolate to the oil phase core material, dispersing for 8min at 2000r/min, and simultaneously adding disodium hydrogen phosphate, and regulating the pH to 6.5 to obtain a primary emulsion;
dissolving maltodextrin, corn syrup, lactose and acacia in water, stirring uniformly at 45 ℃, adding 80mL/min into the primary emulsion at a stirring speed of 2500r/min, homogenizing under 50MPa, and discharging after homogenizing;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
Example 2
The embodiment provides a method for improving the stability of water-soluble microcapsule fat powder, which comprises the following steps:
(1) And (3) material: disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, acacia, mono-diglyceride butyrate, glyceryl distearate, sucrose ester and oil, wherein the disodium hydrogen phosphate content is 0.8%, the isolated soy protein content is 0.8%, the maltodextrin content is 12%, the corn syrup content is 10%, the lactose content is 8%, the acacia content is 6%, the mono-diglyceride butyrate content is 2.4%, the glyceryl distearate content is 2%, the sucrose ester content is 1%, the oil content is 57%, and the oil comprises the following formula: based on the total mass of the oil, 56% of soybean oil, 4% of olive oil, 15% of coconut oil, 1% of cow milk fat, 12% of corn oil and 12% of peanut oil.
(2) Water: the ratio of the addition amount of the catalyst to the total mass of the raw materials in the step (1) is 1:1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, then adding butyric acid mono-diglyceride, distearic acid glyceride and sucrose ester, dispersing for 6min at 2500r/min, homogenizing for 6min at 20MPa, and obtaining an oil phase core material;
adding maltodextrin, corn syrup, lactose, arabic gum and soybean protein isolate into water, stirring uniformly at 45 ℃, adding disodium hydrogen phosphate, regulating pH to 6.5, dripping 80mL/min into the oil phase core material at a stirring speed of 2500r/min, homogenizing under 50MPa, and discharging after homogenizing;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
Example 3
The embodiment provides a method for improving the stability of water-soluble microcapsule fat powder, which comprises the following steps:
(1) And (3) material: disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, acacia, mono-diglyceride butyrate, glyceryl distearate, sucrose ester and oil, wherein the disodium hydrogen phosphate content is 0.8%, the isolated soy protein content is 0.8%, the maltodextrin content is 12%, the corn syrup content is 10%, the lactose content is 8%, the acacia content is 6%, the mono-diglyceride butyrate content is 2.4%, the glyceryl distearate content is 2%, the sucrose ester content is 1%, the oil content is 57%, and the oil comprises the following formula: based on the total mass of the oil, 56% of soybean oil, 4% of olive oil, 15% of coconut oil, 1% of cow milk fat, 12% of corn oil and 12% of peanut oil.
(2) Water: the ratio of the addition amount of the catalyst to the total mass of the raw materials in the step (1) is 1:1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, then adding butyric acid mono-diglyceride, distearic acid glyceride and sucrose ester, dispersing for 6min at 2500r/min, homogenizing for 6min at 20MPa, and obtaining an oil phase core material;
adding maltodextrin, corn syrup, lactose, arabic gum and soybean protein isolate into water, stirring uniformly at 45 ℃, adding disodium hydrogen phosphate, adjusting pH to 6.5, directly adding into the oil phase core material at one time, homogenizing under 50MPa, and discharging after homogenizing;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
TABLE 1
| Example 1 | Example 2 | Example 3 | |
| Embedding ratio (%) | 98.74 | 92.52 | 90.32 |
It can be seen that the different adding modes of the isolated soy protein have a larger influence on the embedding rate of the finally prepared product, and the different adding modes of the isolated soy protein possibly have different effects on the isolated soy protein, so that the emulsification characteristics of the isolated soy protein are influenced, and the final embedding effect is different.
Example 4
The proportions of the monoglyceride/diglyceride butyrate, the glyceryl distearate and the sucrose ester were different from those of example 1, and the emulsion stability of the oil phase core material was measured, and the conditions and results are shown in Table 2.
TABLE 2
It can be seen that the proportion of the butyric acid mono-diglyceride, the distearic acid glyceride and the sucrose ester has a great influence on the emulsion stability of the system, and the invention preferably has the content of the butyric acid mono-diglyceride of 2.4%, the content of the distearic acid glyceride of 2% and the content of the sucrose ester of 1%, so that the optimal emulsion stability is realized.
Example 5
On the basis of example 1, in the course of preparing the primary emulsion, soybean protein isolate was added to the oil phase core material, uniformly dispersed, and disodium hydrogen phosphate was added at the same time, and the pH was adjusted to 6.5, to obtain the primary emulsion, and the dispersion conditions and results are shown in table 3.
TABLE 3 Table 3
| Test 9 | Test 10 | Test 11 | |
| Dispersing rotation speed (r/min) | 1500 | 2500 | 3000 |
| Dispersion time (min) | 8 | 8 | 8 |
| Emulsion stability (%) | 90.6 | 95.4 | 93.8 |
It can be seen that as the dispersion speed increases, the emulsion stability increases, but the dispersion speed exceeds 2000r/min, and the emulsion stability slightly decreases.
Example 6
The present example provides a water-soluble microcapsule fat powder:
(1) And (3) material: disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, acacia, mono-diglyceride butyrate, glyceryl distearate, sucrose ester and oil, wherein the disodium hydrogen phosphate content is 0.8%, the isolated soy protein content is 0.8%, the maltodextrin content is 12%, the corn syrup content is 10%, the lactose content is 8%, the acacia content is 6%, the mono-diglyceride butyrate content is 2.4%, the glyceryl distearate content is 2%, the sucrose ester content is 1%, the oil content is 57%, and the oil is soybean oil.
(2) Water: the ratio of the addition amount of the catalyst to the total mass of the raw materials in the step (1) is 1:1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, then adding butyric acid mono-diglyceride, distearic acid glyceride and sucrose ester, dispersing for 6min at 2500r/min, homogenizing for 6min at 20MPa, and obtaining an oil phase core material;
adding soybean protein isolate to the oil phase core material, dispersing for 8min at 2000r/min, and simultaneously adding disodium hydrogen phosphate, and regulating the pH to 6.5 to obtain a primary emulsion;
dissolving maltodextrin, corn syrup, lactose and acacia in water, stirring uniformly at 45 ℃, adding 80mL/min into the primary emulsion at a stirring speed of 2500r/min, homogenizing under 50MPa, and discharging after homogenizing;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
Example 7
The present example provides a water-soluble microcapsule fat powder:
(1) And (3) material: disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, acacia, mono-diglyceride butyrate, glyceryl distearate, sucrose ester and oil, wherein the disodium hydrogen phosphate content is 0.8%, the isolated soy protein content is 0.8%, the maltodextrin content is 12%, the corn syrup content is 10%, the lactose content is 8%, the acacia content is 6%, the mono-diglyceride butyrate content is 1.4%, the glyceryl distearate content is 2%, the sucrose ester content is 2%, the oil content is 57%, and the oil comprises the following formula: based on the total mass of the oil, 56% of soybean oil, 4% of olive oil, 15% of coconut oil, 1% of cow milk fat, 12% of corn oil and 12% of peanut oil.
(2) Water: the ratio of the addition amount of the catalyst to the total mass of the raw materials in the step (1) is 1:1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, then adding butyric acid mono-diglyceride, distearic acid glyceride and sucrose ester, dispersing for 6min at 2500r/min, homogenizing for 6min at 20MPa, and obtaining an oil phase core material;
adding soybean protein isolate to the oil phase core material, dispersing for 8min at 2000r/min, and simultaneously adding disodium hydrogen phosphate, and regulating the pH to 6.5 to obtain a primary emulsion;
dissolving maltodextrin, corn syrup, lactose and acacia in water, stirring uniformly at 45 ℃, adding 80mL/min into the primary emulsion at a stirring speed of 2500r/min, homogenizing under 50MPa, and discharging after homogenizing;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
Example 8
The present example provides a water-soluble microcapsule fat powder:
(1) And (3) material: disodium hydrogen phosphate, isolated soy protein, maltodextrin, corn syrup, lactose, acacia, mono-diglyceride butyrate, glyceryl distearate, sucrose ester and oil, wherein the disodium hydrogen phosphate content is 0.8%, the isolated soy protein content is 0.8%, the maltodextrin content is 12%, the corn syrup content is 10%, the lactose content is 8%, the acacia content is 6%, the mono-diglyceride butyrate content is 4%, the glyceryl distearate content is 1%, the sucrose ester content is 0.4%, the oil content is 57%, and the oil is prepared from the following components in percentage by weight: based on the total mass of the oil, 56% of soybean oil, 4% of olive oil, 15% of coconut oil, 1% of cow milk fat, 12% of corn oil and 12% of peanut oil.
(2) Water: the ratio of the addition amount of the catalyst to the total mass of the raw materials in the step (1) is 1:1.
(3) The preparation method of the water-soluble microcapsule fat powder comprises the following steps:
mixing and stirring oil, heating to 50-75 ℃, then adding butyric acid mono-diglyceride, distearic acid glyceride and sucrose ester, dispersing for 6min at 2500r/min, homogenizing for 6min at 20MPa, and obtaining an oil phase core material;
adding soybean protein isolate to the oil phase core material, dispersing for 8min at 2000r/min, and simultaneously adding disodium hydrogen phosphate, and regulating the pH to 6.5 to obtain a primary emulsion;
dissolving maltodextrin, corn syrup, lactose and acacia in water, stirring uniformly at 45 ℃, adding 80mL/min into the primary emulsion at a stirring speed of 2500r/min, homogenizing under 50MPa, and discharging after homogenizing;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder; wherein the sterilization temperature is 92 ℃, the concentration is carried out until the solid content is 60%, the spray drying is carried out, the nozzle pressure is 0.2MPa, the drying air inlet temperature is 175 ℃, and the air outlet temperature is 80 ℃.
Example 9
Under the conditions of example 1, the oil was formulated as: the procedure of example 1 was followed except for 60% soybean oil, 15% coconut oil, 1% cow milk fat, 12% corn oil and 12% peanut oil to obtain a water-soluble microcapsule fat powder.
Example 10
Under the conditions of example 1, the oil was formulated as: the procedure of example 6 was followed except for 56% soybean oil, 4% olive oil, 15% coconut oil, 13% corn oil and 12% peanut oil to obtain a water-soluble microcapsule fat powder.
Example 11
Under the conditions of example 1, the oil was formulated as: 75% soybean oil, 1% cow milk fat, 12% corn oil and 12% peanut oil, and the water-soluble microcapsule fat powder was prepared by the same procedure as in example 6.
Example 12
Under the conditions of example 6, the oil was formulated as: the procedure of example 6 was followed except for 56% soybean oil, 4% olive oil, 15% coconut oil, 1% cow milk fat, and 24% peanut oil to obtain a water-soluble microcapsule fat powder.
Test animals according to the invention
The 270 healthy weaned piglets of 28 days of age of Duroc X Dabai X Changbai ternary hybridization with an average initial weight of 9.00 Kg+ -0.16 are selected and randomly divided into 9 groups of 3 replicates, 10 piglets per replicate, and male and female halves.
The test is divided into 7 treatment groups and 1 control group, wherein the grease is soybean oil, the soybean oil in the basic ration is replaced by water-soluble microcapsule fat powder (microcapsule fat powder prepared in example 1 and examples 6-12) in equal quantity in the test group, and the basic ration is prepared according to a suckling pig feed formula, and the daily ration formula and the nutritional ingredients are shown in Table 4.
TABLE 4 Table 4
And (3) feeding management: the test pigs are fed for 4 times every day, the nipple type drinking bowl drinks water freely, and the rest are fed and managed according to the conventional feeding, insect expelling and immunization procedures, and the test is carried out for 2 months. The number of diarrhea piglets and the duration of time are recorded every day during the test period, and the diarrhea piglets are treated by a conventional method.
Diarrhea rate = (diarrhea piglet head daily number/test pig total head daily number) ×100%
Diarrhea and mortality of each treated piglet are shown in Table 5.
TABLE 5
The microcapsule fat powder prepared by the invention contains the glyceryl distearate, and combines a specific oil formula, so that the effect of obviously reducing the diarrhea rate of livestock is realized, and the effect of enhancing the diarrhea rate can be realized by adjusting the balance of microbial flora in the gastrointestinal tract, promoting the proliferation and maturation of gastrointestinal cells, enhancing the immunity and other special functions in the digestion, decomposition and absorption process of livestock probably due to the glyceryl distearate. Meanwhile, compared with the conventional microcapsule fat powder, the core material is only added with soybean oil, and the invention discovers that the soybean oil, olive oil, coconut oil, cow milk fat, corn oil and peanut oil are compounded, so that better diarrhea rate effect can be realized, and the daily ration fatty acid has reasonable structure possibly due to the compounding of various oils, thereby being beneficial to the digestion, absorption and utilization rate of fat by the female mammal, reducing the absorption efficiency difference caused by less bile secretion and lower pancreatic lipase activity in the primary period of the female mammal, and further causing diarrhea probability caused by the intestinal villus morphology damage of the female mammal. Further research by the inventor finds that the higher the content of the glyceryl distearate in the microcapsule fat powder is, the more favorable the diarrhea rate is reduced, and the adverse effect is possibly caused by the fact that the intestinal environment of the lactating female livestock is complex and fragile, and the content of the glyceryl distearate is too high and is lower than the intestinal environment of the lactating female livestock.
The invention provides a method for improving the stability of water-soluble microcapsule fat powder, which realizes high embedding rate and uniform particle size of the prepared product by optimizing the content of each raw material component and combining a specific preparation process, has good effect of reducing diarrhea of pigs, improves the bioavailability stability of the pig diarrhea, and has wide application in the field of pig feeds.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.
Claims (8)
1. A method for improving stability of water-soluble microcapsule fat powder is characterized in that: comprising the steps of (a) a step of,
mixing and stirring oil, heating to 50-75 ℃, then adding the mono-diglyceride butyrate, the glyceryl distearate and the sucrose ester, dispersing at a high speed, and homogenizing to obtain an oil phase core material;
adding soybean protein isolate into the oil phase core material, dispersing at high speed, and simultaneously adding disodium hydrogen phosphate, and regulating the pH to 6-7 to obtain a primary emulsion;
dissolving maltodextrin, corn syrup, lactose and acacia in water, uniformly stirring at 45-50 ℃, dropwise adding the mixture into the primary emulsion while stirring, homogenizing at 45-60 MPa, and discharging after homogenizing;
sterilizing, concentrating and spray drying the homogenized mixture to obtain the water-soluble microcapsule fat powder;
the total mass of the raw materials is calculated as percentage, the content of disodium hydrogen phosphate is 0.5-1%, the content of isolated soy protein is 0.8-1%, the content of maltodextrin is 12-14%, the content of corn syrup is 10-12%, the content of lactose is 8-10%, the content of acacia is 6-8%, the content of butyric acid mono-diglyceride is 2-3%, the content of glyceryl distearate is 1-3%, the content of sucrose ester is 1-3%, and the content of oil is 50-60%.
2. The method for improving the stability of the water-soluble microcapsule fat powder according to claim 1, wherein: the water-soluble microcapsule fat powder comprises water and raw materials in a total mass ratio of 1:1.
3. A method for improving the stability of a water-soluble microcapsule fat powder according to claim 1 or 2, characterized in that: the disodium hydrogen phosphate content was 0.8%, the soy protein isolate content was 0.8%, the maltodextrin content was 12%, the corn syrup content was 10%, the lactose content was 8%, the acacia content was 6%, the butyric acid mono-diglyceride content was 2.4%, the glyceryl distearate content was 2%, the sucrose ester content was 1%, and the oil content was 57%.
4. A method for improving the stability of a water-soluble microcapsule fat powder according to claim 1 or 2, characterized in that: the formula of the oil is as follows: based on the total mass of the oil as a percentage, 56-58% of soybean oil, 4-6% of olive oil, 14-15% of coconut oil, 1-2% of cow milk fat, 10-12% of corn oil and 10-12% of peanut oil.
5. A method for improving the stability of a water-soluble microcapsule fat powder according to claim 1 or 2, characterized in that: the formula of the oil is as follows: based on the total mass of the oil, 56% of soybean oil, 4% of olive oil, 15% of coconut oil, 1% of cow milk fat, 12% of corn oil and 12% of peanut oil.
6. The method for improving the stability of the water-soluble microcapsule fat powder according to claim 1, wherein: the high-speed dispersion is carried out, and the oil phase core material is obtained by homogenizing, wherein the dispersion speed is 2000 r/min-3500 r/min, the dispersion time is 6-8 min, the homogenizing pressure is 20-25 MPa, and the homogenizing time is 6-8 min.
7. The method for improving the stability of the water-soluble microcapsule fat powder according to claim 1, wherein: the primary emulsion is slowly added dropwise while stirring, wherein the stirring speed is 2000 r/min-3500 r/min, and the dropping speed is 50 mL-100 mL/min.
8. The method for improving the stability of the water-soluble microcapsule fat powder according to claim 1, wherein: the emulsion is sterilized, concentrated and spray dried, wherein the sterilization temperature is 90-92 ℃, the concentration is carried out until the solid content is 56-60%, the spray drying is carried out, the nozzle pressure is 0.15-0.2 MPa, the drying air inlet temperature is 170-180 ℃, and the air outlet temperature is 80-85 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011640721.0A CN112790284B (en) | 2020-12-31 | 2020-12-31 | Method for improving stability of water-soluble microcapsule fat powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011640721.0A CN112790284B (en) | 2020-12-31 | 2020-12-31 | Method for improving stability of water-soluble microcapsule fat powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112790284A CN112790284A (en) | 2021-05-14 |
| CN112790284B true CN112790284B (en) | 2023-04-25 |
Family
ID=75809149
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011640721.0A Active CN112790284B (en) | 2020-12-31 | 2020-12-31 | Method for improving stability of water-soluble microcapsule fat powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112790284B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117121983A (en) * | 2023-09-20 | 2023-11-28 | 深圳市康圣泰生物技术有限公司 | A method for preparing calf feed based on functional fatty acid composition as an indicator |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883294A (en) * | 2005-06-22 | 2006-12-27 | 新奥（厦门）农牧发展有限公司 | Formulation of water soluble micro-capsule fat powder feed and manufacturing process thereof |
| CN102599261A (en) * | 2012-03-20 | 2012-07-25 | 黑龙江省大豆技术开发研究中心 | Soybean oil powder grease and preparation method thereof |
| CN105285159A (en) * | 2015-10-20 | 2016-02-03 | 东北农业大学 | Preparation method of high oil containing soybean powdered oil |
| AU2020102945A4 (en) * | 2020-10-21 | 2020-12-17 | Beijing Health Information Medical Technology Inc. | Compound oil microcapsule with reasonable fatty acid proportion and high stability and its preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9730907B2 (en) * | 2015-01-29 | 2017-08-15 | Singao (Xiamen) Agribusiness Development Co., Ltd. | Microencapsulated omega-3 oil powder for animal feed |
-
2020
- 2020-12-31 CN CN202011640721.0A patent/CN112790284B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883294A (en) * | 2005-06-22 | 2006-12-27 | 新奥（厦门）农牧发展有限公司 | Formulation of water soluble micro-capsule fat powder feed and manufacturing process thereof |
| CN102599261A (en) * | 2012-03-20 | 2012-07-25 | 黑龙江省大豆技术开发研究中心 | Soybean oil powder grease and preparation method thereof |
| CN105285159A (en) * | 2015-10-20 | 2016-02-03 | 东北农业大学 | Preparation method of high oil containing soybean powdered oil |
| AU2020102945A4 (en) * | 2020-10-21 | 2020-12-17 | Beijing Health Information Medical Technology Inc. | Compound oil microcapsule with reasonable fatty acid proportion and high stability and its preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 廖和菁 ; 郑为完 ; 龙吉云 ; 孔令伟 ; 张雪春 ; 张海玲 ; 邹金 ; .以丁酸单双甘油酯为乳化剂制备饲用脂肪粉.粮食与饲料工业.2010,(06),第45-47页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112790284A (en) | 2021-05-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102726612B (en) | Emulsified oil and its preparation method | |
| CN112790285B (en) | Preparation method and product of water-soluble microcapsule fat powder | |
| CN111772034B (en) | A compound probiotic agent for improving the quality of laying eggs, its preparation method and application | |
| CN112205530A (en) | Antibiotic-free feed for improving production performance of weaned piglets and preparation method thereof | |
| CN105053696A (en) | Calf fatty powder and preparation method thereof | |
| CN109864180A (en) | A kind of novel nonreactive powder adds grain shape groove feed for pigling and preparation method thereof | |
| CN114766674A (en) | Microcapsule powder compounded with MCT and phospholipid oil as well as preparation method and application thereof | |
| CN108835444A (en) | Kind goose feed, preparation method, application and fowl food | |
| CN101669580A (en) | Method for preparing feed additive by fermenting enteromorpha | |
| CN112790284B (en) | Method for improving stability of water-soluble microcapsule fat powder | |
| CN106578369A (en) | Pig feed recipe and manufacture method thereof | |
| CN109497275A (en) | A kind of feed improving laying hen quality of egg | |
| CN103549160A (en) | Post-injection enzyme of puffed feed as well as preparation method and application of post-injection enzyme | |
| CN103540554B (en) | Post-sprayed micro-ecological preparation for expanded feeds, and preparation method and application of preparation | |
| CN107156477B (en) | Co-feeding compound feed for sows and piglets and feeding method thereof | |
| CN110946213A (en) | Feed fat powder and processing method thereof | |
| CN102018120A (en) | Health-care silver carp feed and preparation method thereof | |
| CN109329618A (en) | It is suitble to the woods musk deer formula forage of different stages of growth | |
| CN114344356A (en) | Bacteriostatic composite active substance microcapsule particles and preparation method and application thereof | |
| CN114271398B (en) | Oil powder composition for chicken feed and preparation method and application thereof | |
| CN108740360B (en) | Feed grease composition containing Basha fish oil and preparation method and application thereof | |
| CN1600147A (en) | A kind of glycopeptide complex immunoenhancing feed additive and its preparation method and application | |
| CN113951388A (en) | Feed additive for improving quality of animal products and preparation method and using method thereof | |
| CN105831426A (en) | Emulsified fish-oil powder feed additive and preparation method thereof | |
| CN113951374A (en) | Cold-processed pet nutrition supplement particle and preparation method thereof |
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 |