Study on the parameters of the emulsion process of soy powder grease
LIMA Fish Feed Machine,Chicken Feed Machine
Powder grease is in conventional liquid oil, hardening oil, semi-finished oil fat, which forms a film-shaped component protein, carbohydrate, glycogen, and other excipients, after emulsification, in a high temperature gas stream, spray it Dry, expand the evaporation area, the powdery grease product (Zhao Guo Zhi, 2005) produced by instantaneous drying method. Compared with liquid oil compared to liquid oil: 1 can exert the functional characteristics of grease; 2 can greatly increase the feed oil content, improve the energy concentration of animal diet, provide the best fatty acids required for various animals; 3 reduction The damage of the external environment (heat, light, water, etc.) to the effective ingredient, prevent deterioration and loss, even if the feed is not produced in the summer, it is greatly extended from the shelf life; 4 Effective ingredients are evenly dispersed in formula feed, digestion and absorption Rate is improved. In particular, oil, vitamins, trace elements, and biologically active substances and feed active ingredients are treated with high pressure homogeneous particles, and evenly disperse in feed, easy to digest and absorb, improve feed biological and utilization (Xiong Hua) , Zheng is finished, 2003).
Microcapsule powder grease is a new type of solid oil product made in the wall material by glycopasification powder, selecting a suitable wall material, a new type of solid oil product made in the wall material by microcapsules. Huang Xiujuan, 2006). The emulsion process is an important process of forming a microcapsule process. In order to obtain emulsifying liquids having a good emulsification, this test is used as a core material, chitosan and maltine, and the emulsifier ratio, emulsifier And the emulsion process parameters have been studied, which lays the foundation for the production of soy powder by spray drying.
1.1 Test material and instrument 1.1.2 Test material Soybean Oil GB1535, Hubei Zhongchang Plant Oil Co., Ltd .; Chitosan, Hubei Yufeng Biological Engineering Co., Ltd .; Malt Diction, Mengzhou Xinyuan Co., Ltd.; Sucrose fatty acid ester S-13, Hangzhou Ruisen Chemical Co., Ltd. Molecular distillation monochronate, Dongguan Xinshi Essence Co., Ltd. is food grade.
1.1.2 Test Instrument
Analysis of balance; JJ-2 tissue mashtt; electric heating water bath.
1.2 Forage Soy Powder Oil Emulsion Weigh 3G chitosan in the beaker, add 100 ml of 5% acetic acid solution, weigh 30g of maltodextrin and a certain amount of Sucrose ester is added 200 mL of deionized water in a beaker, and two solutions are mixed into a wall solution; at a water bath at 70 ¡ã C, a quantity of monoglycerides are dissolved in 30 ml soybean oil to form a core material solution; in the agitation state , Add the core material solution to the wall surface, placed in tissue mammiumEmulsified 10min, forming O / W emulsion, and the emulsification stability is measured.1. Identification of emulsification stability
Using a layered volumetric method: in pouring the emulsion such as a tube tube, standing at room temperature for 6 h, observing the hierarchical case, calculating the emulsification stability Sex (Xue Wentong, 2004; Yilmaz G, 1999)
Title volume (ml)
Emulsification stability (%) u003d ————- – ¡Á 100%
Total volume (mL)
Results and discussion2.1 single factor test [ 123] 2.1.1 Effect of Different Emulsifiers on Emulsification Stability
The emulsifier is capable of uniformly dispersed into emulsions uniformly dispersed in two or more mutually dissolved liquids. substance. The difference in emulsifier emulsification is generally expressed in HLB. The hydrogen-oil property is 100% emulsifier, its HLB value is 0, the hydrophilicity is 20%, and the hydrophilic, intra-hydrophilic performance is strong and the application characteristics (Tailiu, 1997) . During the country, sucrose fatty acid esters (sucrose esters) and molecular distillation monorate (monoglycerides) were generally distilled with monogamidizers (Zhu Xutao, 1998). This test is used as emulsifier in monoglycerides and sucrose esters, and the mass ratio of monoglycerides and sucrose esters is 0: 10, 1: 9, 2: 8, 3: 7, 4: 6, 5: 5. The composite emulsifier is used to determine the optimal ratio of the emulsifier, and the optimal hydrophilic hydrophilic balance value (HLB) of the emulsion can be obtained by emulsifying stability. The effect of different emulsifier comparishes the HLB value and emulsification stability is shown in Table 1.Table 1 Effect of different emulsifier comparishes with HLB value and emulsification stability
monoglyceride: sucrose ester[ 123]
|
| 0:10 [ 90 |
|
| 96 |
| 2: 8 |
|
| 3: 7
| 88 |
| 4: 6 | 84 | 5: 5 |
| 8.5
| MA ¡Á HLBA + MB ¡Á HLBB | Note: HLB u003d — ———- (Li Yanhui, 2005) MA + MB |
| MA, MB – Quality of A, B in the composite emulsifier; HLBA, HLBB-composite emulsifier A, B is used alone, alone. | As can be seen from Table 1, when the mass ratio of candyl ester is 1: 9, i.e., when the HLB value is 12.1, the emulsion of the wallet of chitosan and maltine The emulsification stability is preferably, so the best mass ratio of monoglycerides and sucrose esters is 1: 9, then the HLB value is 12.1.
|
|
| Take 1: 9 monogamyl The sucrose ester is an emulsifier, and the amount of emulsifier added is 0.25%, 0.5%, 1%, 1.5%, 2%, 3%, 4%, respectively, and determines the optimal amount of emulsifier. As can be seen, when the emulsifier content is below 1%, the emulsification stability is less than 100%, when the emulsion has an emulsification stability of 100%, so the test is used for emulsifying wall materials and core materials. The amount of agent is added to 1%. | 2.1.3 Emulsification Temperature on Emulsification Stability The wall material contains chitosan, and one of its characteristics is to decrease with temperature increase, and according to Stokes The formula, the particle settlement speed is inversely proportional to the viscosity, the smaller the viscosity, the larger the settlement speed, the more the emulsion is easier, so appropriately reduces the emulsification temperature.High emulsification stability, if the temperature is too low, the viscosity will be too large, the particulate resistance is too large, and it is not easy to mix emulsification. The test selection emulsification temperature was 30, 40, 50, 60, 70, 80 ¡ã C, and the emulsification stability, as shown in Fig. 2. | As can be seen from Figure 2, the emulsification stability is preferably when the emulsification temperature is 70 ¡ã C. 2.1.4 Emulsification time affects emulsification stability As the emulsification time is prolonged, the viscosity of the emulsion will decrease, and the emulsification stability is metabulosis. During the emulsification, the particle size of the oil droplets is also reduced, and the settlement speed is also reduced, and the emulsification is increased. The emulsification time is not too short, otherwise the wall material that is not sufficiently absorbed can not be uniformly dispersed. This test selection emulsion time is 1, 3, 5, 10, 15 min, respectively, and the emulsification stability is measured. As a result, the emulsification is better when the emulsification time is 10 min. 2.1.5 Wall content affects emulsification stability |
Chitosan has the effect of surfactant, which can be adsorbed to the oil-water interface, so that the interface tension is slightly lowered, and thus it is easy to form an emulsion. The emulsified oil droplets are stably adsorbed on the protein of the oil droplet surface, forming a viscoelastic interface, which prevents the gathering of the oil droplets and the emulsion of the emulsion (Chen Tian, u200bu200b2000). Machine (MD) is a white powder or particle, slightly water, sweetened or slightly sweet, has nutritional value, easy to dissolve, itself does not have emulsified ability, the film formation capacity is also poor, but low viscosity when high concentration Features, coordination with chitosan, improve system solid concentration, help to reduce drying energy, reduce production costs. It can also be used as a filler to increase the strength and density of the microcapsules, and the degree of viscosity of the membrane of the mold mask and the adsorption molecule arrangement is related to the permeability of the viscosity of the membrane and the adsorption molecule, the smaller the permeability ( Hao Liping, 2004). To obtain a stable emulsion and a higher microcapsule efficiency, the chitosan and maltodextrin in the wallThe mass ratio is suitable, too high and too low is not conducive to the stability of the emulsion. Test selector ratio of chitosan and maltodextrin is 1: 5, 1: 10, 1: 15, 1: 20, 1: 25, measuring emulsification stability, resulting in chitosan and maltodextrin mass ratio of 1 : 5 When the emulsification stability is best.
2.2 Study on Emulsion Process Parameters in Hand Setal Sugar and Maltine In order to study different factors on emulsification stability, this test is in monogamyl and sucrose ester. The mass ratio is 1: 9, and the emulsifier is added to 1% of the emulsified temperature, emulsification time, wall material content and wax ratio and other factors 3 levels of orthogonal test, the test design is shown in Table 2, The test results and analysis are shown in Table 3, Table 4. Table 2 Emulsification Process orthogonal Experiment L9 (34) Factor Horizontal Table
Level
[123
A Emulsified temperature (¡ã C) B [123 ]C
Wall material ratio 1
D[123 ] Wall material content (%)
1
40
[123 ]
|
| 2 [ 123] 5 | |||
| 1: 15
[ 123] | 3
80 | 10 [123
| 15
| |
| Table 3 Emulsion Process orthogonal test results
| Test number
| Factors
| A emulsified temperature (¡ã C) | B emulsification time (min) [123 | C
| D wall material ratio | Emulsification stability Sex (%) | 1
| 1 (40)
| [123 ] 1 (3) 1 (5)
| 1 (1:10)
| [123 ] 90.0
|
| 1
| 2 (5) 2 (10) | 2 (1: 15) |
1
| [123 ]
| 3 (1:20)
| 84.5 [123 | |||
|
| 1 [ 123] | 95.8
| 5 [123 ] |
| |
|
| 1 [123
| 6
| 2
|
| 2
| 93.6
|
| 3 (80)
| 1
| 82.1 |
| 8 [123
|
| 1 | 3 |
| 9
| 3
| 2
| 1
|
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