Preparation method of double-layer wrapped essence micro-capsule

A flavor microcapsule and double-layer coating technology, which is applied in the field of preparation of double-layer coated flavor microcapsules, can solve the problems of difficult industrial production and high cost, and achieve good embedding effect and low price

Inactive Publication Date: 2014-04-30
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese patent whose publication number is CN102742919A discloses a long-acting slow-release microcapsule food preservative and a preparation method thereof. Chitosan and gelatin solution are used as wall materials, and patchouli oil is embedded by complex coacervation to obtain a Microcapsule preservative, but this method adopts the freeze-drying method to prepare the final product, the cost is high, and it is difficult to realize industrialized production

Method used

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  • Preparation method of double-layer wrapped essence micro-capsule
  • Preparation method of double-layer wrapped essence micro-capsule
  • Preparation method of double-layer wrapped essence micro-capsule

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Embodiment 1

[0033] A preparation method for double-layer coated essence microcapsules, comprising the following steps:

[0034] 1) The first embedding by the complex coacervation method

[0035] According to the mass ratio of scallion oil essence: polyvinylpyrrolidone=25:0.05, take scallion oil essence and polyvinylpyrrolidone, fully mix to obtain a mixture;

[0036] Add the gum arabic solution of mass concentration 1.5% in the mixture, carry out homogeneous emulsification in high-speed disperser, continue emulsifying 2-3min, form uniform emulsion; The mass ratio of described mixture and the gum arabic solution that adds is 25:45;

[0037] Slowly pump a whey protein solution with a mass concentration of 1% into the emulsion through a peristaltic pump, and stir at a constant speed to fully mix the mixed solution to obtain a mixed solution; wherein, the volume ratio of the emulsion to the added whey protein solution is 70:30;

[0038] Then at 35°C, use 20% acetic acid solution to adjust t...

Embodiment 2

[0049] A preparation method for double-layer coated essence microcapsules, comprising the following steps:

[0050] 1) The first embedding by the complex coacervation method

[0051]According to the mass ratio of jasmine essence: polyvinylpyrrolidone=25:0.1, take jasmine essence and polyvinylpyrrolidone, fully mix to obtain the mixture;

[0052] Add the gum arabic solution of mass concentration 1.5% in the mixture, carry out homogeneous emulsification in high-speed disperser, continue emulsifying 2-3min, form uniform emulsion; The mass ratio of described mixture and the gum arabic solution that adds is 25:50;

[0053] Slowly pump a whey protein solution with a mass concentration of 1% into the emulsion through a peristaltic pump, and stir at a constant speed to fully mix the mixed solution to obtain a mixed solution; wherein, the volume ratio of the emulsion to the added whey protein solution is 70:25;

[0054] Then at 35°C, use 18% acetic acid solution to adjust the pH of t...

Embodiment 3

[0062] A preparation method for double-layer coated essence microcapsules, comprising the following steps:

[0063] 1) The first embedding by the complex coacervation method

[0064] According to the mass ratio of sweet-scented osmanthus essence: polyvinylpyrrolidone=25:0.3, take sweet-scented osmanthus essence and polyvinylpyrrolidone, fully mix, obtain compound;

[0065] Add a gum arabic solution with a mass concentration of 1.0% in the mixture, carry out homogeneous emulsification in a high-speed disperser, and continue emulsifying for 2-3min to form a uniform emulsion; wherein, the mass ratio of the mixture to the added gum arabic solution is 25:45;

[0066] Slowly pump a whey protein solution with a mass concentration of 1.5% into the emulsion through a peristaltic pump, and stir at a constant speed to fully mix the mixed solution to obtain a mixed solution; wherein, the volume ratio of the emulsion to the added whey protein solution is 70:35;

[0067] Then at 30°C, use...

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Abstract

The invention discloses a preparation method of a double-layer wrapped essence micro-capsule, belonging to the technical field of preparation of essence micro-capsules. The preparation method disclosed by the invention comprises the following steps: (1), carrying out micro-capsule embedding on essence for the first time through complex coacervation; (2), solidifying and separating the micro-capsule; and (3), carrying out embedding on the obtained essence micro-capsule for the second time through the spray drying method, and finally, obtaining the double-layer wrapped micro-capsule. According to the invention, first-time complex coacervation embedding on essence is carried out by selecting whey protein and Arabic gum having low cost and good embedding effect as the wall materials; the mixed solution of Arabic gum, maltodextrin, glucose and soy protein is adopted as the spray wall material for the second-time embedding; and finally, the powdery essence micro-capsule is obtained. The preparation method disclosed by the invention has the advantages of realizing industrial production, and being low in cost, steady in physical and chemical property and the like.

Description

technical field [0001] The invention belongs to the technical field of preparation of essence microcapsules, and in particular relates to a preparation method of double-layer coated essence microcapsules. Background technique [0002] Most of the fragrances are volatile organic compounds. If they are used directly, they are prone to problems such as short fragrance retention time and unstable fragrance quality. The microencapsulation of essence refers to using essence as the core material, and selecting suitable wall materials to coat the essence to form essence capsule particles. Microencapsulation can significantly improve the heat stability, light stability and oxidation resistance of the essence, effectively prevent the loss of aroma components, stabilize the quality of the aroma, and improve the slow-release performance of the essence to facilitate its storage, transportation and use. [0003] At present, the spray drying method is widely used in the industry to prepar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01J13/02B01J13/10B01J13/04C11B9/00A23L1/22A23L27/00
Inventor 陈雪峰刘宁张晋
Owner SHAANXI UNIV OF SCI & TECH
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