Micro capsule of nano beef essence and its preparation method

A technology of nano-microcapsules and beef flavor, applied in food preparation, application, food science, etc., to achieve stable aroma, uniform particle size distribution, and good particle size distribution

Inactive Publication Date: 2009-01-07
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nano-microcapsule beef essence with a particle size below 1 micron has not been reported at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] The present invention also provides a preparation method of the above-mentioned nano-microcapsule beef essence, comprising the following steps:

[0020] a. Using propylene glycol as a solvent, 10% cold-pressed ginger oil of 1%-5% by weight, 10% furanone of 3%-5% by weight, 5% ethyl maltol of 2%-5% by weight, 15% -20% by weight of 1% 3-mercapto-2-butanol, 2%-5% by weight of 1% 2-methyl-3-methylthiofuran, 15%-20% by weight of 1% methylthio levulinate Propyl ester, 1% 5-methylfurfural of 1%-3% by weight, 1% Sri Lanka cinnamon oil of 2%-5% by weight, 1% 3-methylthiopropanal of 1%-5% by weight, 3 %-5% by weight of 1% 2-methyltetrahydrofuran-3-thiol, 1%-2% by weight of 1% 2,3,5 trimethylpyrazine, 1%-5% by weight of 1% 2- Methyltetrahydrothiophene, 1%-3-methylthiopropanal of 1%-5% by weight, 1% 4-ethylguaiacol of 2%-8% by weight, 1%-2% by weight of 1 % bromelain methyl ester, 5%-10% by weight of 10% butyric acid, 2%-5% by weight of 10% acetic acid, 1%-8% by weight of 1% 2-ac...

Embodiment 1

[0024] Embodiment 1 prepares the beef flavor that is used for nano microcapsule flavor

[0025] In the beaker, add successively 10% cold-pressed ginger oil of 5% weight, 10% furanone of 5% weight, 1% 3-mercapto-2-butanol of 15% weight, 1% 2-methyl of 2% weight -3-Methylthiofuran, 1% 2-methyltetrahydrofuran-3-mercaptan 3% by weight, 1% methylthiopropyl levulinate 15% by weight, 1% Sri Lankan cinnamon oil by weight 2%, 1% 2-methyltetrahydrothiophene of 1% by weight, 1% 3-methylthiopropanal of 5% by weight, 10% pyruvic acid of 2% by weight, 1% 4-ethylguaiac of 2% by weight Wood phenol and 1% butyric acid of 10% by weight are evenly mixed to obtain a uniform and stable beef essence. The head aroma of the obtained beef flavor has a strong spicy taste, the aroma is not soft, the beef flavor in the body aroma is not prominent enough, and the overall aroma is not very harmonious.

Embodiment 2

[0026] Embodiment 2 prepares the beef flavor that is used for nano microcapsule flavor

[0027] Add successively 10% cold-pressed ginger oil of 1% weight, 10% furanone of 3% weight, 1% 3-mercapto-2-butanol of 20% weight, 1% 2-methyl of 5% weight in beaker -3-Methylthiofuran, 5% by weight of 1% 2-methyltetrahydrofuran-3-thiol, 20% by weight of 1% methylthiopropyl levulinate, 5% by weight of 1% Sri Lankan cinnamon oil, 5% by weight of 1% 2-methyltetrahydrothiophene, 1% by weight of 1% 3-methylthiopropionaldehyde, 5% by weight of 10% pyruvic acid, 8% by weight of 1% 4-ethylguaiac Wood phenol and 5% by weight of 1% butyric acid are evenly mixed to obtain a uniform and stable beef essence. The obtained beef essence has a slightly pungent aroma, imparts a fresh meat aroma, the beef flavor is thick, and the aroma lasts for a long time.

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PUM

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Abstract

The invention discloses a nanometer microcapsule beef perfume compound and the preparing method, the said nanometer microcapsule beef perfume compound is composed of the following components: beef perfume compound of 0.5-1% by weight, chitose of 0.1-0.4% by weight, sodium tripolyphosphate of 0.025-0.075 by weight, glacial acetic acid of 0.15-0.7% by weight and deionized water. The method employs methyl ethylene glycol as solvent, deploying the components according to proportion, then preparing the nanometer microcapsule beef perfume compound under magnetic stirring. The product is characterized by the good distribution of the granular size, uniform granular size, about 250nm, stable scent, better slow releasing property and longer scent retaining time.

Description

technical field [0001] The invention relates to a flavor enhancer or condiment used in food, more specifically, the invention relates to a nano-microcapsule beef essence and a preparation method thereof. Background technique [0002] With the improvement of living standards in modern society, the market demand for flavors is constantly increasing. Flavor mainly has the following major functions: increasing fragrance, enhancing fragrance, modifying fragrance, masking bad smell, supplementing fragrance, substituting effect and enhancing taste, etc. The production and application of flavors in foreign countries has a history of several decades, while the research on flavors in our country has just started. Due to the relatively late start of flavor research, there is still a certain gap between my country and the international advanced level in terms of flavor preparation technology, flavor quality, stability, and flavor. The quality of the essence is unsatisfactory. The outs...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 肖作兵章苏宁叶琳
Owner SHANGHAI INST OF TECH
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