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Technology and equipment for integrating essence and spice extraction and micro-capsule preparation

A technology of flavors and fragrances and microencapsulation, which is applied in the directions of microcapsule preparations, essential oils/flavors, and microsphere preparation, etc., can solve the problems of small research team, no reports of enlargement and industrialization, etc., and achieves maintaining natural state, maintaining The effect of applying the effect

Active Publication Date: 2013-04-17
CHINA TOBACCO FUJIAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past one or two years, developed countries in Europe and the United States have entered the period of industrialization of micronization and microencapsulation of supercritical fluids; the research team in my country is relatively small, and there are no reports on amplification and industrialization.

Method used

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  • Technology and equipment for integrating essence and spice extraction and micro-capsule preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: tea fragrance palmitic acid microcapsules

[0032] Check the air tightness of the device, the heating and heat preservation of each channel, and the display and control of the instrument. After confirming that there is no problem, set the temperature of the condenser to -5-5°C, the preheating temperature to 60°C, the extraction temperature to 60°C, and the separation tank The temperature is 60°C, the microencapsulation pre-expansion temperature is 60°C, the extraction pressure is 30MPa, the separation tank pressure is 6MPa and the microencapsulation pre-expansion pressure is 10MPa. Load Tieguanyin tea 500g into extractor 2 (the front and rear valves of extractor 2 are closed), and pack palmitic acid 100g into the separation tank.

[0033] As mentioned above, open the carbon dioxide storage tank and shut-off valves V1 and V2, and press liquid carbon dioxide into the preheater with a high-pressure carbon dioxide pump. Adjust the back pressure valve to reach...

Embodiment 2

[0035] Embodiment 2: the silicon dioxide microcapsule of phenethyl alcohol

[0036] Check the air tightness of the device, the heating and heat preservation of each channel, and the display and control of the instrument. After confirming that there is no problem, set the condenser temperature to -5-5°C, the preheating temperature to 50°C, the extraction temperature to 50°C, and the separation tank The temperature is 50°C, the extraction pressure is 20MPa, and the separation tank pressure is 20MPa. In the extractor 1 (the front and rear valves of the extractor 1 are closed), 50 ml of phenylethyl alcohol are loaded, and 100 g of silicon dioxide with an average particle diameter of 10 μm is loaded into the separation tank.

[0037] As mentioned above, open the carbon dioxide storage tank and shut-off valves V1 and V2, and press liquid carbon dioxide into the preheater with a high-pressure carbon dioxide pump. Adjust the back pressure valve to reach the control pressure of 20MPa....

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Abstract

The invention relates to a technology and equipment for integrating essence and spice extraction and micro-capsule preparation. The technology comprises the steps that the material containing essence and spice is placed into an extractor; the wall material of a micro-capsule is placed into a separator; the extractor and the separator are sealed; carbon dioxide is pumped into the extractor througha compressor or a high-pressure pump from the storage tank of the carbon dioxide; the essence and the spice are extracted from the carbon dioxide material and placed into the separator; the extractedessence and the spice are fully mixed with the wall material or absorbed with the wall material; the mixture is transferred to a nozzle through the pump; the wall material in the nozzle, the essence and the spice are atomized through high-pressure gas and enter a micro-particle collecting room to form an essence and spice micro-capsule; and the carbon dioxide is circulated back to the storage tank of the carbon dioxide. The invention has the advantages that the technical scheme is coupled with the method for preparing the micro-particle by utilizing supercritical CO2 extraction and improved supercritical fluid preparation so that the low-temperature extraction of the essence and the spice and the microencapsulation at the atmosphere of the carbon dioxide for atomization can be easily realized; and the optimum natural state and the application effect of the essence and the spice are maintained.

Description

technical field [0001] The invention relates to a preparation method and equipment for extracting flavors and fragrances and simultaneously realizing microencapsulation of flavors and fragrances, in particular to a method for extracting natural flavors and fragrances with supercritical carbon dioxide and directly microencapsulating flavors and fragrances in super / subcritical carbon dioxide and equipment. Background technique [0002] Supercritical fluid is between gas and liquid, showing some unique properties: (1) It has a dissolving and carrying capacity similar to that of general liquid, and its mass transfer resistance is small, which can increase the speed of solute dissolution. (2) The dissolving ability of supercritical fluid can be controlled by adjusting pressure and temperature, thereby improving the selectivity of dissolving. (3) By adding a very small amount of organic modifier to the supercritical fluid, the solubility of the fluid can be increased, and the sel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00B01D11/02B01J13/02
Inventor 蓝洪桥刘加增陈笃建苏明亮张峰鹿洪亮
Owner CHINA TOBACCO FUJIAN IND
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