CN112915069A - Fast-dispersing xanthan gum microcapsule and preparation method thereof - Google Patents
Fast-dispersing xanthan gum microcapsule and preparation method thereof Download PDFInfo
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- CN112915069A CN112915069A CN202110233735.9A CN202110233735A CN112915069A CN 112915069 A CN112915069 A CN 112915069A CN 202110233735 A CN202110233735 A CN 202110233735A CN 112915069 A CN112915069 A CN 112915069A
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- xanthan gum
- microcapsule
- fast
- water
- wall material
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- 229920001285 xanthan gum Polymers 0.000 title claims abstract description 99
- 239000000230 xanthan gum Substances 0.000 title claims abstract description 98
- 235000010493 xanthan gum Nutrition 0.000 title claims abstract description 98
- 229940082509 xanthan gum Drugs 0.000 title claims abstract description 98
- 239000003094 microcapsule Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 55
- 238000001694 spray drying Methods 0.000 claims abstract description 35
- 239000000463 material Substances 0.000 claims abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 8
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 7
- 229910017053 inorganic salt Inorganic materials 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 32
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 29
- 238000000889 atomisation Methods 0.000 claims description 27
- 238000002347 injection Methods 0.000 claims description 27
- 239000007924 injection Substances 0.000 claims description 27
- 238000005303 weighing Methods 0.000 claims description 26
- 235000002639 sodium chloride Nutrition 0.000 claims description 25
- 229920002774 Maltodextrin Polymers 0.000 claims description 20
- 239000005913 Maltodextrin Substances 0.000 claims description 20
- 229940035034 maltodextrin Drugs 0.000 claims description 20
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 16
- 239000011780 sodium chloride Substances 0.000 claims description 16
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 14
- 239000001527 calcium lactate Substances 0.000 claims description 14
- 235000011086 calcium lactate Nutrition 0.000 claims description 14
- 229960002401 calcium lactate Drugs 0.000 claims description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 12
- 235000005822 corn Nutrition 0.000 claims description 12
- 239000006188 syrup Substances 0.000 claims description 12
- 235000020357 syrup Nutrition 0.000 claims description 12
- 229920001202 Inulin Polymers 0.000 claims description 11
- 229920000294 Resistant starch Polymers 0.000 claims description 11
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 11
- 229940029339 inulin Drugs 0.000 claims description 11
- 235000021254 resistant starch Nutrition 0.000 claims description 11
- 239000001509 sodium citrate Substances 0.000 claims description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 10
- 239000001508 potassium citrate Substances 0.000 claims description 9
- 229960002635 potassium citrate Drugs 0.000 claims description 9
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 9
- 235000011082 potassium citrates Nutrition 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 235000011148 calcium chloride Nutrition 0.000 claims description 8
- 239000001103 potassium chloride Substances 0.000 claims description 8
- 235000011164 potassium chloride Nutrition 0.000 claims description 8
- 235000014633 carbohydrates Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 235000011083 sodium citrates Nutrition 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 241000209149 Zea Species 0.000 claims 2
- 239000007788 liquid Substances 0.000 abstract description 53
- 239000006185 dispersion Substances 0.000 abstract description 8
- -1 organic acid salt Chemical class 0.000 abstract description 5
- 238000009776 industrial production Methods 0.000 abstract description 3
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 239000002245 particle Substances 0.000 description 62
- 241000251468 Actinopterygii Species 0.000 description 27
- 239000000243 solution Substances 0.000 description 27
- 239000011521 glass Substances 0.000 description 24
- 239000007921 spray Substances 0.000 description 24
- 238000005054 agglomeration Methods 0.000 description 14
- 230000002776 aggregation Effects 0.000 description 14
- 240000008042 Zea mays Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- 238000004090 dissolution Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000004227 calcium gluconate Substances 0.000 description 3
- 229960004494 calcium gluconate Drugs 0.000 description 3
- 235000013927 calcium gluconate Nutrition 0.000 description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 239000011162 core material Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 229920001284 acidic polysaccharide Polymers 0.000 description 2
- 150000004805 acidic polysaccharides Chemical class 0.000 description 2
- 125000000129 anionic group Chemical group 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- LEQAOMBKQFMDFZ-UHFFFAOYSA-N glyoxal Chemical compound O=CC=O LEQAOMBKQFMDFZ-UHFFFAOYSA-N 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000589634 Xanthomonas Species 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 150000001241 acetals Chemical class 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920000249 biocompatible polymer Polymers 0.000 description 1
- 229920002988 biodegradable polymer Polymers 0.000 description 1
- 239000004621 biodegradable polymer Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000005553 drilling Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229940015043 glyoxal Drugs 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000003361 porogen Substances 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
- A61K9/5005—Wall or coating material
- A61K9/5021—Organic macromolecular compounds
- A61K9/5036—Polysaccharides, e.g. gums, alginate; Cyclodextrin
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
Landscapes
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Epidemiology (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Pharmacology & Pharmacy (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing Of Micro-Capsules (AREA)
- Medicinal Preparation (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a fast dispersion type xanthan gum microcapsule and a preparation method thereof, wherein the fast dispersion type xanthan gum microcapsule comprises the following components in percentage by mass: 10-30% of xanthan gum, 65-85% of wall material and 5-10% of pore-forming agent, wherein the sum of the mass percentages of the components is 100%. The invention can provide a fast-dispersing xanthan gum microcapsule which can be dispersed within 60 seconds by only slight stirring without special equipment to form uniform colloidal liquid. It is a novel thickener, has wide clinical application prospect, and must replace the existing xanthan gum. The xanthan gum microcapsule is prepared by using water-soluble carbohydrate or soluble dietary fiber as a wall material and water-soluble inorganic salt or organic acid salt as a pore-forming agent through a spray drying method, and the method can be used for industrial production.
Description
Technical Field
The invention belongs to the technical field of preparation of food and pharmaceutical auxiliary materials, and particularly relates to a fast-dispersing xanthan gum microcapsule and a preparation method of the microcapsule.
Background
Xanthan gum (Xanthan gum) is also named as Xanthan gum and Xanthan gum, is an anionic extracellular acidic polysaccharide which is obtained by fermenting and secreting Xanthan (Xanthomonas composris) by taking carbohydrate as a raw material, and the intermolecular of the anionic extracellular acidic polysaccharide is a spatial structure which forms a rod-shaped spiral through non-covalent bond combination. Xanthan gum can generate a high-viscosity aqueous system at a lower concentration, has an efficient thickening effect, has good temperature resistance, salt resistance, acid and alkali resistance and other stable physicochemical properties, and is widely applied to the fields of food, medicine, textile, cosmetics, printing and dyeing, petroleum drilling and the like.
Xanthan gum is a high molecular polysaccharide, and the dissolving process of the xanthan gum is carried out in two stages, firstly, dissolved molecules permeate into the interior of a high polymer to expand the volume of the high polymer, namely, the dissolving process, and then, the high polymer is uniformly distributed in a solvent to achieve complete dissolution. However, xanthan gum can produce a "fish eye" phenomenon during dissolution: i.e. the gum is in water, the surface of the particles forms a colloidal layer due to water swelling, at which time the molecular chains do not form random coils with their own motion. The formation of the colloidal layer delays and hinders water molecules from permeating into the gel, and the particles are bonded to form blocks, so that large blocks with colloidal surfaces and missing dry cores inside are formed, the transfer of water to the inner layer of the particles is delayed, the dispersibility and the dissolution speed of the xanthan gum are reduced, the dissolution time is prolonged, the viscosity of the xanthan gum cannot be completely released in a short time, and great troubles are caused to the production and application of large-batch workshops.
The literature reports that aiming at the problems that xanthan gum is easy to generate fish eyes, slow in viscosity release and the like, the method for improving the specific surface area of xanthan gum particles is generally adopted, but fine powder with the increased specific surface area is particularly easy to agglomerate after contacting with water, the fine xanthan gum powder in the interior is still embedded by a surface colloid layer, a water molecule entering channel is prevented, a fish eye phenomenon is still formed, and the problem of rapid dispersion cannot be fundamentally solved.
Research reports that the dispersing effect of xanthan gum can be improved by spraying a surfactant on the surface of xanthan gum, and the principle is that the surfactant, such as tween 80, is sprayed on the surface of the xanthan gum, so that hydrophilic groups on the surfaces of xanthan gum particles can be effectively shielded, and the gelling phenomenon on the surface of the xanthan gum is slowed down. The particle type xanthan gum prepared by the granulation technology improves the dispersibility and the solubility of the xanthan gum. Researchers can generate an acetal reaction with xanthan gum molecules by spraying glyoxal, and xanthan gum with good dispersibility and solubility is obtained by a chemical modification method, but the xanthan gum obtained by the method can only be applied to industrial production and cannot be applied to the field of food.
Microencapsulation is a technique in which a natural or synthetic polymer material is used as a wall material, and a core material such as a solid, liquid or gas is embedded in a biocompatible or biodegradable polymer matrix or a shell. In the field of food processing, microencapsulation technology is mainly used for fat embedding or probiotic embedding, thereby enhancing the health-care function of food. At present, in the food industry, the more mature microencapsulation technology is researched and applied by an extrusion method, an emulsification method and a spray drying method, the diameter of the extrusion method is larger, and the large-scale production difficulty is high; the conventional emulsification method has high requirements on wall materials and large microencapsulated particles. The spray drying method is to disperse the core material in the dilute solution of the capsule wall material and then to evaporate the solvent rapidly at a higher temperature to precipitate the wall material into capsules.
The pore-foaming agent is a key material for forming a porous channel structure on the surface of the microcapsule and comprises fat solubility and water solubility. In general, most of the water-soluble pore-forming agents are soluble in water, inorganic salts, organic salts, or substances that can be decomposed into gas under a specific condition and escape. The porogen should preferably be a substance which is safe and harmless to the human body.
Disclosure of Invention
The invention aims to provide a fast-dispersing xanthan gum microcapsule, which solves the problems of slow dispersing speed and special dispersing equipment requirement in the prior art.
The second purpose of the invention is to provide a preparation method of the microcapsule.
The first technical scheme adopted by the invention is as follows: a fast-dispersing xanthan gum microcapsule comprises the following components in percentage by mass: 10-30% of xanthan gum, 65-85% of wall material and 5-10% of pore-forming agent, wherein the sum of the mass percentages of the components is 100%.
The first technical solution adopted by the present invention is further characterized in that,
the wall material is soluble carbohydrate or soluble dietary fiber, which comprises one or more of solid corn syrup, maltodextrin, inulin and resistant starch.
The hydrophilic property of the wall material is weaker than that of xanthan gum.
The pore-forming agent is soluble organic salt or inorganic salt, which comprises one or more of sodium chloride, sodium citrate, potassium citrate, calcium chloride, calcium lactate, and potassium chloride.
The second technical scheme adopted by the invention is as follows: a preparation method of a fast dispersion type xanthan gum microcapsule comprises the following steps:
step one, weighing 10-30% of xanthan gum, 65-85% of wall material and 5-10% of pore-forming agent according to mass percentage, wherein the sum of the mass percentages of the components is 100%;
step two, adding the weighed xanthan gum into 20-50 times of ethanol-water mixed solution, dissolving, sequentially adding a capsule wall material and a pore-forming agent, stirring for dissolving, and then performing spray drying to obtain a fast-dispersing xanthan gum microcapsule;
the wall material is one or more of solid corn syrup, maltodextrin, inulin and resistant starch;
the pore-forming agent is one or more of sodium chloride, sodium citrate, potassium citrate, calcium chloride, calcium lactate, and potassium chloride.
The second technical solution adopted by the present invention is further characterized in that,
in the step 2, the concentration of the ethanol in the ethanol-water mixed solution is 20-50%.
The time required for the obtained fast-dispersing xanthan gum microcapsule to be dispersed into uniform transparent jelly without fisheye phenomenon in water is less than 60 seconds.
In the step 2, the air inlet temperature of spray drying is 150-180 ℃, the air pressure is 0.2-0.5 MPa, the sample injection speed is 280-320 mL/h, and the atomization pressure is 70-90 kPa.
The invention has the beneficial effects that: the invention can provide a fast dispersion type xanthan gum microcapsule, which can complete dispersion within 60 seconds by only slightly stirring (the rotating speed is less than 200 revolutions per minute) without using special equipment to form uniform colloidal liquid. It is a novel thickener, has wide clinical application prospect, and must replace the existing xanthan gum. The xanthan gum microcapsule is prepared by using water-soluble carbohydrate or soluble dietary fiber as a wall material and water-soluble inorganic salt or organic acid salt as a pore-forming agent through a spray drying method, and the method can be used for industrial production.
Detailed Description
The invention is further described with respect to specific embodiments.
The invention relates to a fast dispersion type xanthan gum microcapsule, which consists of xanthan gum, wall materials and a pore-forming agent. The mass ratio of the xanthan gum is 10-30%, the mass ratio of the wall material is 65-85%, the mass ratio of the pore-forming agent is 5-10%, and the sum of the mass percentages of the components is 100%.
The wall material is water-soluble carbohydrate or soluble dietary fiber including one or more of maltodextrin, resistant starch, solid corn syrup, inulin and the like, and the hydrophilic property of the wall material is weaker than that of xanthan gum.
The pore-forming agent is water-soluble inorganic salt or organic acid salt, including one or more of sodium chloride, sodium citrate, potassium citrate, calcium chloride, calcium lactate, and potassium chloride.
The invention relates to a preparation method of a fast-dispersion xanthan gum microcapsule, which is specifically carried out according to the following steps:
weighing xanthan gum according to the prescription amount, adding 20-50 times of 20-50% ethanol-water mixed solution, dissolving, adding a capsule wall material and a pore-forming agent, stirring for dissolving, and then performing spray drying to prepare the fast-dispersing xanthan gum microcapsule, wherein the time required for dispersing the obtained fast-dispersing xanthan gum microcapsule into a uniform transparent jelly without fisheye phenomenon in water is less than 60 seconds. The air inlet temperature of spray drying is 150-180 ℃, the air pressure is 0.2-0.5 MPa, the sample injection speed is 280-320 mL/h, and the atomization pressure is 70-90 kPa.
The existing instant xanthan gum has advantages in dispersing performance compared with common xanthan gum, but the dispersing performance of the xanthan gum is not substantially changed by rapidly stirring (the rotating speed is more than 600 revolutions per minute) or dispersing the xanthan gum by using special equipment such as a colloid mill, a high-speed shearing machine and the like in the using process. The invention utilizes microencapsulation technology, uses carbohydrate or soluble dietary fiber to prepare xanthan gum microcapsule through spray drying; meanwhile, a pore-forming agent is added to prepare a porous structure on the surface of the microcapsule, so that a water molecule channel is formed, the dispersing performance of the xanthan gum is improved, the prepared xanthan gum particles can be dispersed in water only by slightly stirring (the rotating speed is less than 200 revolutions per minute) without special equipment such as a colloid mill and the like, the dispersing time is greatly shortened, the dispersing difficulty is reduced, and the dispersing process is simplified.
The fast-dispersing xanthan gum microcapsule prepared by the invention can be added into the fields of food, medicine, cosmetics, petrochemical industry and the like according to the needs and the permission degree.
The invention adopts water-soluble carbohydrate or soluble dietary fiber, which can be used as food raw material, and the pore-forming agents are food additives or inorganic salts or organic acid salts with good safety, so the fast-dispersing xanthan gum prepared by the invention has good safety and can be used in industries such as food or medicine and the like with extremely high requirements on biological safety.
Example 1
Weighing 10.0g of xanthan gum, adding 200mL of 20% ethanol-water solution, adding 85.0g of solid corn syrup and 5.0g of sodium chloride, stirring to dissolve, and then performing spray drying, wherein the air inlet temperature of a spray dryer is set to be 160 ℃, the air pressure is set to be 0.5MPa, the sample injection speed is set to be 280mL/h, the atomization pressure is set to be 70kPa, and white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 45 seconds to disperse, and obtaining semitransparent colloidal liquid without caking and fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 424m pas.
Example 2
Weighing 10.0g of xanthan gum, adding 200mL of 20% ethanol-water solution, adding 85.0g of maltodextrin (with a DE value of 20) and 5g of sodium chloride, stirring and dissolving, and then performing spray drying, wherein the air inlet temperature of a spray dryer is 150 ℃, the air pressure is 0.2MPa, the sample injection speed is 280mL/h, and the atomization pressure is 80kPa, so as to obtain white granular solid particles. 0.5g of the solid particles was added to 100mL of water and dispersed by stirring with a glass rod for 53 seconds to form a translucent colloidal liquid without lumps and fish eyes. Keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to 439m & pas.
Example 3
Weighing 30.0g of xanthan gum, adding 200mL of 20% ethanol-water solution, adding 85.0g of inulin (with DE value of 20) and 5.0g of sodium chloride, stirring for dissolving, and then performing spray drying, wherein the air inlet temperature of a spray dryer is set to be 160 ℃, the air pressure is set to be 0.4MPa, the sample injection speed is 280mL/h, and the atomization pressure is set to be 90 kPa. White granular solid particles are obtained. 0.5g of the solid particles was added to 100mL of water and dispersed by stirring with a glass rod for 37 seconds to form a translucent colloidal liquid without lumps and fish eyes. Keeping the temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 379m & pas.
Example 4
Weighing 30.0g of xanthan gum, adding 200mL of 20% ethanol-water solution, adding 85.0g of resistant starch and 5.0g of sodium chloride, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is set to be 170 ℃, the air pressure is set to be 0.2MPa, the sample injection speed is set to be 290mL/h, and the atomization pressure is set to be 70kPa, so that white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 32 seconds to disperse, and obtaining a semitransparent colloidal liquid without caking or fish eyes, keeping the temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 366m pas.
Example 5
Weighing 20.0g of xanthan gum, adding 600mL of 20% ethanol-water solution, adding 70.0g of solid corn syrup, 5.0g of sodium chloride and 5.0g of calcium lactate, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is 160 ℃, the air pressure is 0.3MPa, the sample injection speed is 280mL/h, and the atomization pressure is 80kPa, so as to obtain white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 48 seconds to disperse, and obtaining semitransparent colloidal liquid without caking or fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 739m pas.
Example 6
Weighing 30.0g of xanthan gum, adding 1500mL of 20% ethanol-water solution, adding 65.0g of solid corn syrup and 5.0g of calcium lactate, stirring for dissolving, and then performing spray drying, wherein the air inlet temperature of a spray dryer is set to be 170 ℃, the air pressure is set to be 0.3MPa, the sample injection speed is set to be 290mL/h, and the atomization pressure is set to be 90kPa, so that white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 55 seconds to disperse, and obtaining a semitransparent colloidal liquid without agglomeration and fish eyes, keeping the temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to 1124m pas.
Example 7
Weighing 20.0g of xanthan gum, adding 400mL of 40% ethanol-water solution, adding 25.0g of maltodextrin (DE value is 20), 45.0g of solid corn syrup, 5.0g of sodium chloride and 5.0g of calcium lactate, stirring and dissolving, then carrying out spray drying, setting the air inlet temperature of a spray dryer to be 170 ℃, the air pressure to be 0.5MPa, the sample injection speed to be 300mL/h and the atomization pressure to be 70kPa, and obtaining white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 38 seconds to disperse the solid particles to form semitransparent colloidal liquid, wherein the semitransparent colloidal liquid has no agglomeration or fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to 439m pas.
Example 8
Weighing 10.0g of xanthan gum, adding 500mL of 50% ethanol-water solution, adding 80.0g of maltodextrin (DE value of 20), 5.0g of sodium chloride and 5.0g of calcium lactate, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is set to be 170 ℃, the air pressure is set to be 0.5MPa, the sample injection speed is set to be 300mL/h, and the atomization pressure is set to be 80kPa, so that white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 41 seconds to disperse the solid particles to form semitransparent colloidal liquid, wherein the semitransparent colloidal liquid has no caking or fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 411m pas.
Example 9
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 80.0g of inulin (with DE value of 20), 5.0g of potassium citrate and 5.0g of calcium lactate, stirring for dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is 150 ℃, the air pressure is 0.2MPa, the sample injection speed is 300mL/h, and the atomization pressure is 90kPa, so as to obtain white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 46 seconds to disperse, and obtaining semitransparent colloidal liquid without agglomeration and fish eyes, keeping the temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to 397m pas.
Example 10
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 85.0g of solid corn syrup (DE value is 20), 2.5g of potassium citrate and 2.5g of calcium lactate, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is 150 ℃, the air pressure is 0.2MPa, the sample injection speed is 310mL/h, and the atomization pressure is 70kPa, thus obtaining white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 53 seconds to disperse, and obtaining semitransparent colloidal liquid without agglomeration and fish eyes, keeping the temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to 397m pas.
Example 11
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 25.0g of maltodextrin (DE value is 20), 25.0g of resistant starch, 10.0g of solid corn syrup, 25.0g of inulin and 5.0g of calcium lactate, stirring and dissolving, then carrying out spray drying, setting the air inlet temperature of a spray dryer to be 150 ℃, the air pressure to be 0.2MPa, the sample injection speed to be 310mL/h and the atomization pressure to be 80kPa, and obtaining white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 58 seconds to disperse, and obtaining a semitransparent colloidal liquid without agglomeration and fish eyes, keeping the temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to 397m pas.
Example 12
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 80.0g of resistant starch (DE value is 20), 2.0g of calcium lactate, 2.0g of calcium chloride, 2.5g of potassium chloride and 2.5g of potassium citrate, stirring and dissolving, then carrying out spray drying, setting the air inlet temperature of a spray dryer to be 180 ℃, the air pressure to be 0.2MPa, the sample injection speed to be 310mL/h and the atomization pressure to be 90kPa, and obtaining white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 51 seconds to disperse, and obtaining a semitransparent colloidal liquid without caking or fish eyes, keeping the temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 413m pas.
Example 14
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 45.0g of resistant starch, 40.0g of inulin and 5.0g of sodium citrate, stirring and dissolving, and then performing spray drying, wherein the air inlet temperature of a spray dryer is set to be 180 ℃, the air pressure is set to be 0.4MPa, the sample injection speed is set to be 320mL/h, and the atomization pressure is set to be 70kPa, so that white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 46 seconds to disperse, and obtaining semitransparent colloidal liquid without caking or fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 413m pas.
Example 14
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 45.0g of maltodextrin (DE value is 20), 40g of solid corn syrup, 3.0g of sodium citrate, 3.0g of potassium citrate and 4.0g of sodium chloride, stirring and dissolving, then carrying out spray drying, setting the air inlet temperature of a spray dryer to be 180 ℃, the air pressure to be 0.2MPa, the sample injection speed to be 320mL/h and the atomization pressure to be 80kPa, and obtaining white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 44 seconds to disperse, and obtaining semitransparent colloidal liquid without caking or fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 401m pas.
Example 15
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 35.0g of maltodextrin (DE value of 20), 50g of resistant starch and 5.0g of calcium chloride, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is set to be 180 ℃, the air pressure is set to be 0.2MPa, the sample injection speed is set to be 320mL/h, and the atomization pressure is set to be 90kPa, so that white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 49 seconds to disperse the solid particles to form semitransparent colloidal liquid without agglomeration and fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 417m pas.
Example 16
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 80.0g of maltodextrin (DE value is 20) and 10.0g of calcium chloride, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is set to be 160 ℃, the air pressure is set to be 0.2MPa, the sample injection speed is 280mL/h, and the atomization pressure is set to be 90kPa, so that white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 37 seconds to disperse the solid particles to form a semitransparent colloidal liquid without agglomeration or fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 417m pas.
Example 17
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 25.0g of maltodextrin, 30g of inulin, 30g of resistant starch and 5.0g of potassium chloride, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is set to be 160 ℃, the air pressure is set to be 0.2MPa, the sample injection speed is set to be 320mL/h, and the atomization pressure is set to be 70kPa, so that white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 52 seconds to disperse the solid particles to form a semitransparent colloidal liquid without agglomeration and fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 417m pas.
Example 18
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 85.0g of maltodextrin (with a DE value of 20) and 5.0g of potassium chloride, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is set to be 160 ℃, the air pressure is set to be 0.3MPa, the sample injection speed is 300mL/h, and the atomization pressure is set to be 90kPa, so that white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 41 seconds to disperse the solid particles to form a semitransparent colloidal liquid without agglomeration and fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 429m pas.
Example 19
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 85.0g of maltodextrin (with the DE value of 20) and 5.0g of calcium gluconate, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is set to be 180 ℃, the air pressure is set to be 0.3MPa, the sample injection speed is set to be 300mL/h, and the atomization pressure is set to be 80kPa, so that white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 51 seconds to disperse, and obtaining semitransparent colloidal liquid without caking and fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 454m pas.
Example 20
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 85.0g of maltodextrin (with the DE value of 20) and 5.0g of calcium gluconate, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is set to be 180 ℃, the air pressure is set to be 0.3MPa, the sample injection speed is set to be 280mL/h, and the atomization pressure is set to be 90kPa, so that white granular solid particles are obtained. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 43 seconds to disperse, and obtaining semitransparent colloidal liquid without agglomeration and fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 427m pas.
Example 21
10.0g of xanthan gum was weighed, 500mL of 40% ethanol-water solution was added, and 80.0g of maltodextrin (DE value 20) was added. 5.0g of calcium gluconate and 5.0g of calcium lactate, stirring and dissolving, then carrying out spray drying, setting the air inlet temperature of a spray dryer to be 160 ℃, the air pressure to be 0.5MPa, the sample injection speed to be 280mL/h and the atomization pressure to be 90kPa, and obtaining white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 45 seconds to disperse, and obtaining semitransparent colloidal liquid without agglomeration and fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 411m pas.
Example 22
Weighing 10.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 85.0g of maltodextrin (DE value is 20), 2.5g of sodium chloride and 2.5g of sodium citrate, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is 170 ℃, the air pressure is 0.5MPa, the sample injection speed is 320mL/h, and the atomization pressure is 70kPa, thus obtaining white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring by a glass rod for 48 seconds to disperse, and obtaining semitransparent colloidal liquid without agglomeration and fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 422m pas.
Example 23
Weighing 25.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 65.0g of maltodextrin (DE value is 20), 2.0g of sodium chloride and 8.0g of sodium citrate, stirring and dissolving, and then carrying out spray drying, wherein the air inlet temperature of a spray dryer is 170 ℃, the air pressure is 0.2MPa, the sample injection speed is 280mL/h, and the atomization pressure is 70kPa, thus obtaining white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 49 seconds to disperse, and obtaining a semitransparent colloidal liquid without agglomeration and fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 463m pas.
Example 24
Weighing 20.0g of xanthan gum, adding 500mL of 40% ethanol-water solution, adding 52.50g of maltodextrin (with the DE value of 20), 30g of inulin, 10g of resistant dextrin, 2.5g of sodium chloride and 5.0g of sodium citrate, stirring and dissolving, then carrying out spray drying, and setting the air inlet temperature of a spray dryer to be 170 ℃, the air pressure to be 0.2MPa, the sample injection speed to be 320mL/h and the atomization pressure to be 70kPa to obtain white granular solid particles. Adding 0.5g of the solid particles into 100mL of water, stirring with a glass rod for 49 seconds to disperse, and obtaining a semitransparent colloidal liquid without agglomeration and fish eyes, keeping the constant temperature of the colloidal liquid at 20 ℃, and measuring the viscosity to be 463m pas.
Claims (8)
1. The fast-dispersing xanthan gum microcapsule is characterized by comprising the following components in percentage by mass: 10-30% of xanthan gum, 65-85% of wall material and 5-10% of pore-forming agent, wherein the sum of the mass percentages of the components is 100%.
2. The fast dispersing xanthan gum microcapsule according to claim 1, wherein the wall material is soluble carbohydrate or soluble dietary fiber comprising one or more of solid corn syrup, maltodextrin, inulin, resistant starch.
3. The rapidly-dispersing xanthan gum microcapsule according to claim 1, wherein the wall material has a hydrophilic property weaker than xanthan gum.
4. The rapidly-dispersible xanthan gum microcapsule according to claim 1, wherein the pore-forming agent is a soluble organic salt or an inorganic salt, which comprises one or more of sodium chloride, sodium citrate, potassium citrate, calcium chloride, calcium lactate, and potassium chloride.
5. The preparation method of the fast-dispersing xanthan gum microcapsule according to claim 1, characterized by comprising the following steps:
step one, weighing 10-30% of xanthan gum, 65-85% of wall material and 5-10% of pore-forming agent according to mass percentage, wherein the sum of the mass percentages of the components is 100%;
step two, adding the weighed xanthan gum into 20-50 times of ethanol-water mixed solution, dissolving, sequentially adding a capsule wall material and a pore-forming agent, stirring for dissolving, and then performing spray drying to obtain a fast-dispersing xanthan gum microcapsule;
the wall material is one or more of solid corn syrup, maltodextrin, inulin and resistant starch;
the pore-forming agent is one or more of sodium chloride, sodium citrate, potassium citrate, calcium chloride, calcium lactate and potassium chloride.
6. The method for preparing a rapidly dispersible xanthan gum microcapsule according to claim 5, wherein the concentration of ethanol in the ethanol-water mixed solution in the step 2 is 20-50%.
7. The method of claim 5, wherein the time required for the fast-dispersing xanthan gum microcapsule to disperse in water to form a uniform, transparent gum without fisheye phenomenon is less than 60 seconds.
8. The preparation method of the rapidly-dispersed xanthan gum microcapsule according to claim 5, wherein the air inlet temperature of the spray drying in the step 2 is 150-180 ℃, the air pressure is 0.2-0.5 MPa, the sample injection speed is 280-320 mL/h, and the atomization pressure is 70-90 kPa.
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| CN114028353A (en) * | 2021-12-16 | 2022-02-11 | 东莞波顿香料有限公司 | Procyanidine eye-protecting tablet and preparation method thereof |
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