Method for preparing sweet orange essence microcapsule

A technology of essence microcapsule and sweet orange essence, which is applied in the directions of microcapsule preparation, microsphere preparation, essential oil/spice, etc., to achieve the effect of dense capsule wall, simple particles and lower production cost

Inactive Publication Date: 2008-08-13
SHENZHEN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, soybean protein isolate or its hydrolyzate are mostly used in spray drying, and the research on the use of soybean protein isolate SPI instead of gelatin and gum arabic for complex coagulation has not been reported yet.

Method used

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  • Method for preparing sweet orange essence microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Specific process steps:

[0023] 1. Preparation and treatment of microcapsule wall material solution

[0024] Take 100g of soybean protein isolate SPI protein with a protein content > 90%, dissolve it in 900g of deionized water at 50°C, and use a 600W ultrasonic instrument to ultrasonicate for 10 minutes to obtain an aqueous solution of soybean protein isolate SPI protein with a concentration of 10% for later use; take gum arabic 100g of the solution was fully stirred and dissolved with 900g of 50°C deionized water to obtain a 10% aqueous solution of gum arabic, which was set aside;

[0025] 2. Emulsification and homogenization

[0026] Add 5 mL of sweet orange essence dropwise to the isolated soybean protein SPI solution in step 1, bathe in 50°C water, homogenize (6000r / min) for 5 minutes, and obtain an emulsion;

[0027] 3. Complex condensation

[0028] Add the prepared gum arabic solution in step 1 to the emulsion obtained in step 2, stir evenly, add 10% HCl dropw...

Embodiment 2

[0033] Similar to Example 1, the difference is that: the soybean protein isolate SPI and gum arabic in step 1 were respectively prepared as 15% aqueous solution, and the sweet orange essence was added in an amount of 7.5 mL.

[0034] After testing, the embedding rate of the capsule product measured by the volatile oil tester is 69.52%, and the loss of the essence components after the product is baked at 105°C for 10 hours; the components before and after the essence embedding are detected by GC-MS no change.

Embodiment 3

[0036] Similar to Example 1, the difference is that: the soybean protein isolate SPI and gum arabic in step 1 were respectively prepared as 5% aqueous solution, and the sweet orange essence was added in an amount of 2.5 mL.

[0037] After testing, the embedding rate of the capsule product measured by the volatile oil tester is 59.84%, and the loss of the essence components after the product is baked at 105°C for 10 hours; the components before and after the essence embedding are detected by GC-MS no change.

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Abstract

A preparation method for sweet orange essence microcapsule relates to a preparation technology of essence microcapsule. A preparation method for sweet orange essence microcapsule is provided with simple technology, safe and controlled operation, collapse and excellent releasing performance microcapsule wall film. The preparation steps comprise bean separation albumen aqueous solution and Arabic gum aqueous solution is prepared, an emulsion is obtainer by putting sweet orange essence into bean separation albumen aqueous solution and homogenizing, a wet microcapsule is obtained by putting and mixing Arabic gum aqueous solution into emulsion and putting alcaine or acetic acid to adjust PH to 4.0. The reinforced wet microcapsule is obtained by cooling the wet microcapsule down to 0 to 15 DEG C and dextrose being putting into the solution concomitant mixing. The powder-shaped sweet orange essence microcapsule can be obtained by putting the reinforced wet microcapsule into ultra low temperature ice box and drying the reinforced wet microcapsule in vacuum freeze drier.

Description

technical field [0001] The invention relates to a preparation process of essence microcapsules, in particular to a process for preparing microcapsules by regulating the complex coagulation system of soybean protein isolate (SPI) and gum arabic by using the change of pH value. Background technique [0002] Essence microcapsule technology is a technology that completely encapsulates uniformly dispersed essence droplets in a layer of film to form microcapsules. After the essence is microencapsulated, the sealing effect of the capsule wall can effectively inhibit the volatilization loss of the essence and protect sensitive skin. The ingredients not only greatly improve the oxygen resistance, light resistance and heat resistance of the essence, but also effectively improve the storage and use stability of the essence. [0003] At present, there are more than 200 common methods of microencapsulation. However, these methods have their own advantages and disadvantages. Considering t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00B01J13/02
Inventor 杨剑于海燕杨少华丁立忠陈献雄
Owner SHENZHEN POLYTECHNIC
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