This invention discloses a method for preparing a microcapsule-structured
specialty coffee extract, the extract itself, and its applications, belonging to the field of fragrance and
flavor technology. The method includes: adding an emulsifier to the
specialty coffee extract and emulsifying it at 1530°C to obtain an
emulsion; preheating a
melamine resin
prepolymer to 4045°C and adding it to the
emulsion; raising the temperature to 4550°C within 15 minutes and adjusting the pH to 4.5-5.5 for the first stage reaction; then raising the temperature to 6080°C for the second stage reaction; and finally cooling and adjusting the pH to 7.5-8.5 to terminate the reaction, thus obtaining the microcapsule-structured
specialty coffee extract. This invention, through room-temperature emulsification and a two-stage temperature-controlled process, effectively preserves the complex
aroma of the specialty coffee extract. The resulting microcapsule structure is dense and stable, possessing both sustained-release and rapid
aroma release via friction, significantly extending the
aroma retention time. This invention also provides the application of the microcapsule-structured specialty coffee extract in the preparation of pet products.