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A kind of preparation method of essence microcapsule

A technology of flavor microcapsules and flavors, which is applied in the field of microcapsule preparation, and can solve problems affecting the aroma quality of microcapsule products, the loss of volatile and water-soluble components of flavors, and the inability to use them for production and processing in the food industry.

Active Publication Date: 2015-08-12
浙江灵羊生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation of microcapsules by this method must be treated with high-temperature hot air, which will lead to a large loss of volatile and water-soluble components in the essence, thereby affecting the aroma quality of microcapsule products.
In addition to the spray-drying method, the current embedding method for liquid essence microcapsules also includes the complex coacervation method, but the curing agents used in this method, such as formaldehyde and glutaraldehyde, are chemical substances and cannot be used in the production of the food industry. processing

Method used

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  • A kind of preparation method of essence microcapsule

Examples

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Effect test

Embodiment 1

[0028] Prepare 60 mL of sodium alginate solution with a concentration of 3% (w / v) with deionized water, and stir magnetically at a constant temperature of 60 °C for 2 h until it is completely dissolved. Add 1.0g of water-soluble sweet orange essence, mix evenly, and degas slightly with ultrasonic waves. Take 60mL of the mixture of sodium alginate and essence, add 8mL of 6% (w / v) calcium carbonate suspension, and mix well. Add the above-mentioned mixture of sodium alginate, essence and calcium carbonate to 300mL soybean oil containing 7mL Span-80 stirred at 200r / min, and react for 30min. Add 80mL80mmol / L edible acetic acid soybean oil dropwise while stirring, and react for 20min. Reduce the stirring speed to 80r / min, raise the stirring paddle to the upper oil phase, add 300mL80mmol / L calcium chloride aqueous solution while stirring gently, and continue the reaction for 25min, phase inversion occurs, and the particles sink from the oil phase to the water phase. After standing ...

Embodiment 2

[0030] Dissolve 1.0 mL of Tween-80 in 10 mL of deionized water first, then add 1.0 g of peppermint essence into the aqueous solution, and homogenize at high speed to prepare the emulsion of peppermint essence.

[0031] Prepare 40 mL of sodium alginate solution with a concentration of 4% (w / v) with deionized water, and stir magnetically at a constant temperature of 75 °C for 3 h until completely dissolved. Add the above-mentioned mint flavor emulsion, mix evenly, and degas slightly with ultrasonic waves. Take 52mL of the mixture of sodium alginate and essence, add 7mL of 7% (w / v) calcium malate suspension, and mix well. Add the above-mentioned mixture of sodium alginate, essence and calcium malate to 250mL rapeseed oil containing 7mL Span-80 stirred at 200r / min, and react for 25min. Add dropwise 70mL80mmol / L rapeseed oil with citric acid while stirring, and react for 25min. Reduce the stirring speed to 90r / min, raise the stirring paddle to the upper oil phase, add 250mL100mmo...

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Abstract

The invention discloses a preparing method of a microcapsule of an essence sensitive to temperature, and relates a preparing technology of fragrant microcapsules. An emulsifying and inside-outside gelatinization combined manner is used during preparing process, and calcium alginate is adopted as a wall material for embedding essence. The preparing method comprises the following steps of: adding completely emulsified essence into a calcium alginate water solution, uniformly mixing, adding sparingly soluble calcium salt suspension liquid for mixing; and adding a mixed solution into vegetable oil containing edible organic acid while stirring, uniformly mixing, adding a calcium salt water solution while stirring, and performing phase inversion, so as to enable the fragrant microcapsule to be submerged into a water phase from an oil phase. The whole process is conducted under the normal temperature, is simple, and is easy to operate, an obtained product has a good embedding effect, controllable in particle size distribution, and the used raw materials are wide in resources, and low in cost.

Description

technical field [0001] The invention relates to a method for preparing microcapsules used in the field of food processing, in particular to a method for preparing essence microcapsules. Background technique [0002] Flavors and fragrances are mostly added in food processing, which can add fragrance to food raw materials, supplement the lack of original aroma in food, stabilize and supplement the inherent aroma in food, and improve and optimize the flavor of food to a certain extent. However, flavors often have complex ingredients (including alcohols, aldehydes, anhydrides, esters, ketones, etc.), have low boiling points, are easy to volatilize, and are sensitive to the environment (oxygen, light, heat, etc.), which brings new challenges to the circulation and application of food flavors. Many disadvantages, using the essence microcapsule technology, the essence can be protected by wrapping the essence with the wall material, preventing the essence from being volatilized and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P1/04A23P10/35
Inventor 吴艳艾连中
Owner 浙江灵羊生物科技有限公司
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