Study On Improving The Dispersing And Dissolving Ability In Water Of Multi-element Nutritional Powder

The Multi-element nutritional powder is a kind of solid powder beverage, which is composed of more than twenty Chinese traditional grains and vegetables. This powder is processed by modern technology according to the nutrition proportion of each material. However, the powder is hard to disperse while putting into water. It appears agglomeration, inhomogeneous and some dissolving problems like that. It is found that the fat, protein and starch are three main reasons that cause the bad dissolving ability of powder product. Based on this, a method of separating the oil from the powder and treating the oil and the dregs separately, then putting them together was proposed, which can not only improve the dispersing ability of the oil, protein and starch, but can maintain the original characteristics of this product. The microencapsulated technology, limited enzymatic hydrolysis and combining method were used in the experiment.We use whey protein and maltodextrin as wall material, multi-element nutritional powder oil as core material to prepare microencapsulated multi-nutritional oil. Spray-drying was used in this process. The results showed that the optimum proportion of wall and core (w/w) was 3:2, which MEY and MEE were 92.56% and 73.84%, respectively. Experiments on flowability reflected the proportion of wall and core did not affect the angle of repose and particle distribution very much. When measuring the shelf life, the microcapsule showed a better stable storage character than the oil not encapsulated, the former one can last more than five months during storage in room temperature. The sample with proportion of wall and core (w/w) 3:2 can disperse in water homogenously by only 16s, and the best dissolving temperature is 70℃.Alcalase and medium temperature alpha-amylase were used in improving the dissolving ability of multi-nutritional powder dregs. When they hydrolyzed the substrate simultaneously, it was found that the best conditions of bienzymatic hydrolysis were 60℃, 40min, pH 7, the proportion of Alcalase and subtract was 3500U/g protein and the proportion of medium temperature alpha-amylase and substrate was 90U/g starch, the concentrate of subtract 25%. It was showed that the dispersion time and dispersion stable time were much better than the samples'treated by each one of the enzymes solely.The combining experiment showed that the best dispersing temperature of samples with different combining proportions was 70℃. Considering the viscosity, the flowability and the degree of satisfying of the consumers, it is determined the proportion 20% of combining powder is the best sample. Sugar amount of 15% and the sample concentration of 55% can make the best taste. GC-MS experiment showed the combining nutritional powder can maintain the original flavor well.