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Thermally sensitive plant-aromatic controlled-release granules and preparation method thereof

A slow-release granule, heat-sensitive technology, applied in the fields of food preparation, food science, pharmaceutical formulation, etc., can solve the problems of fast loss rate, poor slow-release ability, insufficient slow-release and uniform release ability of flavor substances, etc., and achieve uniform flavor release. , Improve the effect of added value, high-quality aroma substances adding technology and products

Inactive Publication Date: 2011-04-20
崔举峰 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. Insufficient natural feeling of aroma: due to the need to use a large number of high-temperature processes in the process of extraction and concentration, these processes are likely to cause a large loss of volatile substances in plant aroma components
However, there is always a gap between the artificial preparation method and the fragrance experience brought by natural plant raw materials
[0006] 2. Insufficient slow-release and uniform release of fragrance substances: Adsorption-type powder flavors adsorb fragrance substances in the microporous structure of the substrate surface because the fragrance substances only rely on the surface structure characteristics of the substrate
Fragrance substances have a larger contact area with the air, so the loss rate is faster, resulting in a shorter fragrance failure time and poor slow-release ability
Microcapsule-type powder flavors have excellent slow-release ability due to the tight wrapping of the substrate on the fragrance substances, but once the wrapping substrate is broken, all the fragrance substances will be released, and it is easy to form unevenness of "first thick and then weak" or "first light and then thick". Aroma Sensory Experience

Method used

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  • Thermally sensitive plant-aromatic controlled-release granules and preparation method thereof
  • Thermally sensitive plant-aromatic controlled-release granules and preparation method thereof
  • Thermally sensitive plant-aromatic controlled-release granules and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Preparation of heat-sensitive plant aroma uniform slow-release granules for compound filter of flower-fruit compound flavor cigarette:

[0034] 1. Fresh rose petals, mint leaves, and strawberries are respectively made into slurry in a refiner according to a solid-to-liquid ratio of 1:10 (mass ratio, the same below), and filtered with a 150-mesh filter cloth. The filtrate was broken using an ultrasonic cell breaker. Ultrasonic frequency: 20KHZ, power: 1200W, processing time: 3min. Pre-freeze the slurry after the wall breaking treatment to -35°C, and then send it to a hot plate vacuum freeze dryer and freeze-dry it at a temperature of -5°C until the powder particles with a moisture content of 7-9% are ready for use.

[0035] 2. Mix table salt and potassium citrate at a ratio of 1:2, and then make a specific gravity regulator with water at a solid-to-liquid ratio of 1:10 for later use; prepare 120-mesh puffed tobacco stem micropowder at a solid-to-liquid ratio of 1:10 aft...

Embodiment 2

[0047] Preparation of vanilla-flavored heat-sensitive plant fragrance uniform sustained-release granules for medicine

[0048] 1. The fermented vanilla beans are made into slurry in a refiner at a solid-to-liquid ratio of 1:5 (mass ratio, the same below), and filtered with a 150-mesh filter cloth. The filtrate was broken using an ultrasonic cell breaker. Ultrasonic frequency: 20KHZ, power: 1200W, processing time: 3min. Pre-freeze the slurry after the wall breaking treatment to -38°C, and then send it to a hot plate vacuum freeze dryer and freeze-dry it at a temperature of -6°C until the powder particles with a moisture content of 7-9% are ready for use.

[0049] 2. Mix potassium malate and potassium citrate at a ratio of 1:1, and then make a specific gravity regulator with water at a solid-to-liquid ratio of 1:12; mix 120 mesh rush micropowder with a solid-to-liquid ratio of 1:8 to make granules The pore size regulator is used for standby; the porous silicate granular materi...

Embodiment 3

[0061] Preparation of uniform sustained-release granules with complex fruity aroma and heat-sensitive plant aroma for convenience food

[0062] 1. Fresh apple pulp and banana pulp are respectively made into slurry in a refiner according to a solid-to-liquid ratio of 1:8 (mass ratio, the same below), and are filtered with a 150-mesh filter cloth; Wall breaking treatment, ultrasonic frequency: 20KHZ, power: 1200W, treatment time: 3min. Pre-freeze the slurry after wall breaking to -38°C, then send it to a hot plate vacuum freeze dryer and freeze-dry at -8°C until the powder particles with a moisture content of 7-9% are ready for use;

[0063] 2. Mix table salt, potassium malate and sodium citrate at a ratio of 1:1:1, and then make a specific gravity regulator with water at a solid-to-liquid ratio of 1:8; prepare 120 mesh cornstalk porous fiber micropowder at a solid-to-liquid ratio of 1: After the 8 substances are stirred, it is prepared as a particle pore size regulator for use...

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Abstract

The invention relates to a preparation method of thermally sensitive plant-aromatic controlled-release granules, comprising the following steps of: carrying out drying treatment on aromatic plants by using a vacuum freeze drying technology so as to basically not cause the loss of original volatile aroma in the drying treatment of materials and not damage cell structures of natural plants with optimal aromatic substance controlled-release capacity; and treating cells of the natural plants by using an ultrasonic wall-breaking technology so that appropriate cracks appear on the cell walls of the cells, wherein when temperature is raised, the cracks positioned on cell membranes are expanded to form splits due to a principle of expanding with heat and contracting with cold so as to release aromatic substances, and when the temperature is reduced, the splits are closed so as to stop releasing the aromatic substances, therefore the purpose that the aromatic substances are uniformly released with the change of the temperature is achieved. The invention breaks through the technical bottlenecks of insufficient natural sense feeling of the aroma, insufficient controlled-release capacity and uniform release capacity of the aromatic substances, and the like in the prior art and gives continue, excellent and natural aromatic feeling to aromatized products, i.e. foods, tobaccos, drugs, and the like.

Description

technical field [0001] The invention relates to the preparation technology of plant fragrance, in particular to heat-sensitive plant fragrance slow-release granules and a preparation method. Background technique [0002] Aroma substances in plants often originate from volatile components present in plant cell tissues. These volatile components are gradually enriched in some specific parts of the plant during the growth and maturity of the plant. For example: the aroma components of fragrant flowers are mainly concentrated in petals or calyx cells (such as: rose, jasmine, etc.); the aroma components of fragrant fruits are mainly concentrated in fruit cells (such as: strawberry, pear, etc.); aromatic grass plants The aroma components of the plant are mainly enriched in the stem and leaf cells (such as: tea, mint, etc.). In people's daily life, it is often necessary to retain these volatile aroma components in the product manufacturing process, and then realize the continuous...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30A61K47/46A23L1/222A23L27/12
Inventor 崔举峰孙晓刚
Owner 崔举峰
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