Embedding Of Olive Oil Microcapsule And Its Application In Biscuit

In this project,the application of olive oil microcapsule in cookie production was explored by studying and optimizing the technological conditions of emulsion polymerization and freeze drying method for preparation of microcapsule wall material and embedding olive oil,the prepared olive oil microcapsule powder was added into the cookie.Microcapsules were prepared by emulsion polymerization and vacuum freeze-drying.The core material was olive oil,and the wall material was the combination of modified konjac gum and GA?Arabic gum?.Sucrose ester was used as the emulsifier,and the olive oil was embedded by emulsion polymerization.This method can achieve the embedding of olive oil through simple steps under relatively mild conditions,which is of great significance for maintaining the core material active substances and volatile substances.?1?optimization of microcapsule embedding process.When burying olive oil,the wall material was firstly dissolved in water,then the core material was added and stirred evenly,and then the homogenizer was used to cut and emulsify into an emulsion system.Finally,the frozen samples were dried with a vacuum freeze-dryer to produce microcapsule products.After the single factor experiment,the orthogonal table of L₉?3⁴?was designed with appropriate factors to optimize the embedding conditions of olive oil.After analyzing and optimizing the response surface results,the optimal values of each factor were obtained.The test results were as follows:modified konjac gum content 74%,Arabian gum content 26%,emulsion temperature 40?,wall core ratio 5.7:1.The embedding rate,load and yield of olive oil microcapsule were 64.8%,13.3%and 94%respectively.?2?physical and chemical properties and stability of olive oil microcapsules.The results were as follows:the total oil content of olive oil microcapsules was 16.7%,which reached the goal of embedding olive oil.The surface oil content was 3.4%,indicating that the embedding effect was good.The moisture content accounted for3.11%,which reached the drying requirements of general products.The bulk density is 0.37,indicating that the gravity performance of the product is good;Rest Angle38.16°?between 30⁴5°?,with good liquidity;Uniform distribution of particles;Solubility is 25.4%,good solubility;After TG?thermogravimetric analysis?and DSC?differential scanning calorimetry?analysis,it can be seen that the microcapsule starts to decompose at 220?,which proves that the microcapsule has good thermal stability.By electron microscope observation,it is shown that the embedding structure is formed and the particles are uniformly spherical,indicating that the embedding effect is good.?3?microcapsule release conditions.The release rate of the core material under different storage conditions of temperature and humidity was fitted by avrami formula,and the goodness of fit was greater than 0.9 except for 34%humidity.The slowest release rate of the microcapsule core material was at RH=34%and 5?,indicating that this was the most suitable storage condition for the olive oil microcapsule.When the microcapsule powder was placed in artificial gastric juice SGF and intestinal juice SIF,the release amount was measured over time.After fitting according to the first-order kinetic equation,the value of R² both exceeded 0.94,and the value of B_SGF=1.69×10^-22 was slightly higher than that of B_SIF=6.64×10^-3.The results of in vitro simulation showed that the olive oil microcapsule in gastric juice showed a certain degree of slow release.?4?application of adding microcapsules to cookies.Test using the fuzzy mathematics method of sensory evaluation,to shape,colour,texture and taste organization structure as the evaluation index,setting up a comprehensive sensory scoring system,based on the single factor to choose the appropriate factors do is test eggs come round cookies the best process and formula of parameter,through the process calculation:sugar the best addition amount of 15 g,eggs,the best adding quantity is 25 g,baking powder,the best adding amount is 4%;Factor order from high to low:baking powder>egg solution>sugar>flour.Finally,the optimal formula of egg round cookies was obtained:25 g of egg liquid,20 g of flour,15 g of sugar,4%of baking powder,and 3%of microcapsule powder.The quality of the round cookies produced under the optimal formula is higher.The results of texture analysis showed that when the amount of added microcapsules was 3%,the sensory evaluation score was the highest.Compared with the cookies without added microcapsules,the hardness and crispness of the cookies after added microcapsules were lower and higher,which was in line with the public taste.The microcapsule powder improves the texture and taste of biscuits.The self-made microcapsule egg round biscuit is not much different from the commercial goods in appearance,taste and physical and chemical indexes.Besides,the microcapsule biscuit contains unsaturated fatty acids and other nutrients,which are beneficial to human health.It is a new functional food.