Method for preparing high-temperature resistant essence microcapsules

Abstract

The invention discloses a method for preparing high-temperature resistant essence microcapsules, which comprises the following steps: preparing aqueous solution of gelatin and aqueous solution of Arabic gum by gelatin and Arabic gum respectively, then adding oil-soluble essence into the aqueous solution of Arabic gum and performing homogenization and emulsification on the solution, and uniformly mixing the emulsified solution and the aqueous solution of gelatin to obtain emulsified liquid; adjusting the pH of the emulsified liquid to 4.15-4.17 by using edible acetic acid; dissolving a curing agent glutamine transaminase in water, and then mixing solution of the curing agent and the emulsified liquid to perform curing; filtering the cured emulsified liquid, discarding the supernate, and collecting the sediment; dissolving a wall material obtained by mixing Arabic gum, malt dextrin, glucose and isolated soy protein in the water, then adding the collected sediment into the solution of wall material to be uniformly mixed, and preparing the mixture into the high-temperature resistant essence microcapsules by adopting a spray drying method. The method prepares the oil-soluble essence into the microcapsules so as to keep the primary fragrance of the essence and ensure the using effect in high-temperature processing.

Description

technical field [0001] The invention relates to a preparation method of microcapsules, in particular to a preparation method of high-temperature-resistant essence microcapsules. Background technique [0002] With the improvement of people's living standards and the rapid development of the food industry, the application of food flavors is becoming more and more extensive. In the process of making baked food, since the processing temperature is often above 200°C, the flavor components in the product will be destroyed because they cannot withstand the high temperature, resulting in insufficient flavor of the product. Therefore, in processing, it is particularly necessary to have a flavor that can withstand high temperatures to add flavor to baked goods. Making the essence into a microcapsule form should be able to protect the essence and reduce loss. However, the microcapsules prepared by the spray drying method in industry at present have the disadvantage that the microcaps...

AI Technical Summary

Problems solved by technology

However, the microcapsules prepared by the spray drying method in the industry at present have the disadvantage that the microcapsule wall material is water-soluble. In the process of making baked products, the microcapsule wall material is usually dissolved and ruptured due to the need for ingredients in water, and the essence of the core material is released. , at high temperature, the essence degrades and loses its aroma-giving effect on baked products, which seriously affects its use as microcapsules. Therefore, the simple spray drying method is not suitable for directly preparing microcapsule products with high temperature resistance.

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