Microencapsuiation Of Cashew And Macadamia Oil And The Development Of Cashew Instant Powder Product

The Cashew and Macadamia nuts which are nutritious in itself, are sources of high-quality oil and protein. This paper mainly introduces cashew oil microcapsules, macadamia oil microcapsules and cashew protein powder, and they are all rich in nutrition. The experimental results show that:(1) The cashew oil microcapsule is made of cashew oil extracted with aqueous method, and cashew protein extracted with alkali extraction and acid precipitation,using mature industrial recipe. Embedding rate of the microcapsule is 92%.The water content is 2.13% and the protein content is 6.98%.Besides,the microcapsule scored 90.1points after identification by sensory assessment team composed by10 people, has good performance in color, state organization, taste and disperal.The physical properties of the density is 0.55g/cm3,angle of repose is 36.21 degrees and the solubility is 93.5%.Recovery emulsion of cashew oil microcapsule is also very stable, of which the average particle size is 328.1nm, the dispersion coefficient is 0.472.By observing the micro structure, it can be found that the surface of cashew oil microcapsule product is smooth and compact, the particles are spherical, and there is almost no withered phenomenon. The average diameter of the particles is about 15 nm, and the small particles attached to large particles, which has enhanced the solubility of the product. The electron microscope shows that microcapsules embedded successful.(2) Macadamia oil microcapsule is made of Macadamia oil extracted with aqueous method,and Macadamia protein extracted with alkali extraction and acid precipitation, using mature industrial recipe. Embedding rate of the microcapsule is89%.The water content is 2.42% and the protein content is 6.85%.Besides,the microcapsule scored 88.3 points after identification by sensory assessment team composed by 10 people, has good performance in color, state organization, taste and disperal. However, other aspects of its nature are somewhat worse than cashew oil microcapsules, which may be account for the varies from Macadamia protein andcashew nuts protein. The physical properties of the density is 0.61g/cm3,angle of repose is 35.43 degrees and the solubility is 90.2%.Recovery emulsion of Macadamia oil microcapsule is also very stable, of which the average particle size is 402.5nm, the dispersion coefficient is 0.596.By observing the micro structure, it can be found that the surface of cashew oil microcapsule product is smooth and compact, the particles are spherical, and there is almost no withered phenomenon.The average diameter of the particles is about 15 nm, and the small particles attached to large particles, which has enhanced the solubility of the product. The electron microscope shows that microcapsules embedded successful.(3) Experimental study on the second and third chapter shows that although cashew nut oil microcapsule and macadamia oil microcapsule has good performance in the embedding rate, surface structure, nutrition structure, there are some defects in the dissolution of reconstituted milk, such as some agglomeration on surface.We produced a kind of cashew protein powder with good solubility, low fat content and high nutrition, which conforms to the characteristics of modern food and healthy diet. The moisture content of this cashew protein powder products is 1.83%, the protein content is 5.72% and fat content is 11.46%.The product of low fat and high protein content is more in line with modern people’s pursuit of healthy diet. The cashew protein powder scored 91.5 points after identification by sensory assessment team composed by 10 people, has good performance in color, state organization,taste and disperal. The physical properties of the density is 0.35g/cm3,angle of repose is 32.21 degrees and the solubility is 98.5%.Recovery emulsion of cashew oil microcapsule is also very stable, of which the average particle size is 719.4nm, the dispersion coefficient is 0.101.