The Preparation Of Fish Oil Micropowder And Its Application In The Development Of Grain Crispy Biscuits

Nowadays,Consumers are increasingly interested in omega-3 fatty acids.Compared with other animal fats,fish oil contains high levels of unsaturated fatty acids,especially omega-3 polyunsaturated fatty acids,such as DHA(docosahexaenoic acid)and EPA(eicosapntemacnioc acid).It has many functions such as improving eyesight,improving intelligence,promoting cell growth and development,inhibiting the rate of decline,lowering blood lipid and inhibiting platelet aggregation.But because the unsaturated fatty acid in fish oil contains a lot of C=C and C=O double bond,it is extremely easy to be oxidized,the smell of stimulating odor will shorten the shelf life of food and reduce the quality of food.Fish oil can be oxidized easily,in this paper,we useβ-cyclodextrin as the wall material,and fish oil as the core material,and the fish oil can be made into fish oil micropowder by microcapsule embedding technology.Fish oil micropowder is used as the raw material for the crispy biscuits to increase the nutritional value of biscuits.To achieve this goal,the work in this paper mainly includes the following aspects.preparation of beta cyclodextrin fish oil micropowder,characterization and slow release tests,study on the processing technology of fish oil micropowder and coarse cereals pastry biscuits and the determination of the bisicuit’s quality(including digestive characteristics,shelf life,slow release test,physical and chemical indicators and microbial indicators).The contents and results of the research are as follows:First,the embedding rate is the evaluation index,the optimum response surface level is obtained by single factor test for wall core material ratio,reaction temperature and reaction time.Using the Design-expert8.0.6 software to perform three-level response surface tests to optimize the embedding rate of fish oil micropowder.The best results shows that the proportion of coating material to core material is 2.78,best reaction temperature is 55.87℃,the reaction time is 8.00 min,the maximum value of fish oil micropowder is 75.62%,while the emulsion is 30%.The particle size distribution of fish oil micropowder produces by this method is different,scanning electron microscopy(scanning electron microscopy)observed the clustering of microcapsule particles,and found that they have remarkably agglomerated.The thermogravimetric analysis shows that the wall material beta-cyclodextrin effectively protects the core material and slows its volatilization rate,The test result of GC-MS shows that the core fish oil is buried successfully.The release rate test shows that the fish oil micropowder complies with digestion and absorption characteristics of human body.Second,based on the sensory evaluation indexes,the single-factor experiment design is carried out to determine the processing technology of the fish oil micropowder and the grain crispy biscuits.Fish oil micropowder,whole grain powder(black rice whole powder:oatmeal flour=1:1),compound leavening agents,vegetable oil are independent variables,the optimal response surface test level is obtained by using the sensory evaluation and Texture Analysis of fish oil micropowder.The effect of single factor interaction on the sensory evaluation of fish oil micro-flour mixed biscuits is studied using Box-Behnken response surface.The optimal formula of the optimal fish oil micropowder mixed grains is the model F=72.57,p<0.0001<0.01,and the difference is significant.The value of the missing item value is 0.816,not significant,the decisive coefficient R~2=0.9864.The variation of response surface is 98.64%from the selected test variable,which indicates that the model is reliable,and the test results shows that the fish oil micropowder and grain crispy biscuits have higher sensory scores.Third,The SDS and RS contents of the biscuits are 28.83%、29.88%,and the RDS content decreases by 17.35%.The contents of RS,RDS and SDS of the two biscuits are very significant.The higher the contents of SDS and RS,the higher nutritional value of the cookie is explained.Fish oil micropowder grains crisp biscuits’shelf life under 20℃(293 k)is 293days,and Its physical and chemical indicators and microbiological index test results are consistent with GB 7100-2015 food safety national standard.The glycemic index values of the biscuits is69.07,which belongs to Medium glycemic index.It is speculated that the reason is that the black rice flour and the oatmeal powder have more resistant starch than the wheat flour.Therefore,the hydrolysis index and the glycemic index value of fish oil micropowder grain crispy biscuits are lower than those of normal market.