Method for preparing nano-liposome food flavor

Abstract

A method for preparing a nano-liposome food flavor comprises the steps as follows: a, 5-50 parts by mass of natural phospholipid molecules are dissolved in 100 parts by mass of an ethanol solution with mass concentration of 1%-20% to form a first solution; b, 5-30 parts by mass of polyethylene glycol modified lipid molecules are dissolved in 100 parts by mass of an ethanol solution with the mass concentration of 1%-20% to form a second solution; c, 20-80 parts by mass of polylactic acid and 10-80 parts by mass of food flavor are magnetically stirred and dissolved in 10-50 parts by mass of an organic solvent to form a third solution; d, the second solution and the third solution are slowly added in the first solution to obtain a food flavor solution; and e, the food flavor solution is subjected to ultrafiltration centrifugation and dialysis and then is homogenized or / and extruded by a high-pressure homogenizer or / and a high-pressure extruder so as to obtain the nano-liposome food flavor. The nano-liposome food flavor prepared with the method is stable in system, long in fragrance remaining time and high in fragrance concentration.

Description

technical field [0001] The invention relates to a flavoring agent or condiment used in food, more specifically the invention relates to a preparation method of nano liposome food flavor. Background technique [0002] With the rapid development of the economy and society, people's demand for flavors is becoming more and more obvious, and the requirements for the quality of flavors are also getting higher and higher. In order to maximize profits, the modern food industry needs to add corresponding essences to strengthen or improve the fragrance of its products, induce consumption and expand sales. Essence, as a special high-concentration additive that can affect the taste and flavor of food, has been widely used in various fields of food production. It can make up for the fragrance defects of food itself, endow some foods with vivid original taste, enhance the fragrance of food, and cover up the flavor of food. The advantages of fragrance, such as auxiliary, fragrance, stabil...

AI Technical Summary

Problems solved by technology

However, simple food flavors are often prone to deterioration due to the influence of various external factors (such as temperature, humidity, etc.), which ultimately affects the quality of flavored products

Although the shelf life can be extended by packaging, the existing fragrance packaging has problems such as short fragrance retention time, low fragrance quality, limited applicability, no guarantee of wall material safety, and poor system stability.