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

A slow-release granule and heat-sensitive technology, which is applied in food preparation, food science, and pharmaceutical formulations, can solve problems such as fast loss rate, insufficient slow-release and uniform release ability of flavor substances, and poor slow-release ability, so as to increase added value , Adding technology of high-quality fragrance substances and the effect of products
CN102021074BInactive Publication Date: 2012-10-10崔举峰 +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
崔举峰
Publication Date
2012-10-10
Estimated Expiration
Not applicable · inactive patent

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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 thecells, 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.
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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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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