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Method for preparing micro-emulsified essence

A micro-emulsion and essence technology, applied in the field of food and beverage processing, to achieve the effects of high resistance and stability, saving production costs and high product concentration

Active Publication Date: 2013-11-06
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the preparation of emulsified flavor is usually to disperse the water-insoluble oil-soluble flavor into distilled water through surfactant and emulsification equipment to make emulsion. This kind of essence can make all kinds of oil-soluble fragrances can be applied in water quality, and can delay the volatilization speed and fragrance retention time of essence. Damaged, resulting in delamination, resulting in the product can not be used normally
And the fragrance base concentration in this emulsified essence can only be 5%-10%, the concentration is too high and also can cause oil-water separation, so its use is subjected to great limitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: fresh milk microemulsion essence

[0017] Recipe:

[0018] Cream hydrolyzate 40kg

[0019] Glycerin: 21kg

[0020] Propylene glycol: 9kg

[0021] Tween 20: 10kg

[0022] SSL / CSL: 0.2kg

[0023] Diacetin: 3kg

[0024] Ethoxylated glycerides: 2kg

[0025] Polyglycerol ester: 3kg

[0026] Sucrose ester: 10.8kg

[0027] Ethanol: 2kg

[0028] Preparation method: Using oil-soluble fragrance base and food-grade emulsifier as raw materials, firstly mix glycerin, propylene glycol, Tween 20, glyceryl diacetate, glyceryl ethoxylate, polyglycerol ester and sucrose ester, at 50-60°C Stir for 30 minutes, then add cream hydrolyzate, stir at room temperature for 10 minutes, then add SSL / CSL, and finally add ethanol as a cocatalyst, and eliminate the bubbles generated during the stirring process. The whole stirring process is carried out gently, and the final product presents a microemulsion essence with certain viscosity, high concentration and transparency.

Embodiment 2

[0029] Embodiment 2: Butter microemulsion essence

[0030] Recipe:

[0031] Butter alcoholyzate 38kg

[0032] Glycerin: 20kg

[0033] Propylene glycol: 10kg

[0034] Tween 20: 9kg

[0035] SSL / CSL: 0.2kg

[0036] Diacetin: 3kg

[0037] Ethoxylated glycerides: 2kg

[0038] Polyglycerol ester: 3kg

[0039] Sucrose ester: 12.8kg

[0040] Ethanol: 2kg

[0041] Preparation method: Using oil-soluble fragrance base and food-grade emulsifier as raw materials, firstly mix glycerin, propylene glycol, Tween 20, glyceryl diacetate, glyceryl ethoxylate, polyglycerol ester and sucrose ester, at 50-60°C Stir for 30 minutes, then add cream alcoholylate, stir at room temperature for 10 minutes, then add SSL / CSL, and finally add ethanol as a cocatalyst, and eliminate the bubbles generated during the stirring process. The whole stirring process is kept gentle, and the final product presents a micro-emulsion essence with certain viscosity, high concentration and transparency.

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PUM

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Abstract

The invention relates to technology in the field of food and beverage processing, in particular to an oil-in-water essence system, and the prepared micro-emulsified essence can be widely applied to the food industry. An oil-soluble essence base and a food-grade emulsifier are taken as raw materials, and the method comprises the following steps of: mixing glycerol, propylene glycol, Tween, glycerol diacetate, ethoxylated glyceride, polyglycerol and sucrose ester, stirring at the temperature of between 50 and 60 DEG C for 20 to 30 min, adding the oil-soluble essence base, stirring at the room temperature for 10 min, adding an SSL / CSL, adding alcohol serving as a cocatalyst, and simultaneously eliminating bubbles generated in the stirring process. The whole stirring process is mildly performed, and the finished product is the transparent micro-emulsified essence with certain viscosity and high concentration.

Description

technical field [0001] The invention relates to the technology in the field of food and beverage processing, in particular to develop an oil-in-water essence system, and the prepared microemulsion essence can be widely used in various food industries. Background technique [0002] At present, the preparation of emulsified essence is usually to disperse the water-insoluble oil-soluble essence into distilled water through surfactant and emulsification equipment to form an emulsion. This essence can make all kinds of oil-soluble fragrance in water quality. It can be used in medium and long-term fragrances, and can delay the volatilization speed and fragrance retention time of the essence. However, due to the thermodynamic instability of the oil and water phases of this emulsified essence, the essence system is easily damaged, resulting in stratification, resulting in the product not being used normally. And the fragrance base concentration in this emulsified essence can only b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/226A23L27/00A23L27/20
Inventor 鲁玉侠李香莉杨珍杨家友
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES