Essence micro-capsule wall material and essence micro-capsule

A technology of essence microcapsules and wall materials, which is applied in the field of food science, can solve the problems of high miscellaneous gas, affecting food quality, and increasing the bitterness of food, and achieves the effects of high embedding rate, uniform particles, and prolonging the retention period

Inactive Publication Date: 2015-01-07
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For food flavors, the addition of wall materials often affects the quality of food, such as burning and burning when frying, cooking, etc., increas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1

[0017] A method for preparing food flavor microcapsule wall material, including the following steps:

[0018] Weigh 30g of whey protein and 90g of glucose, mix and dissolve in 240mL of aqueous solution, fully stir for 3 hours and then freeze-dry at low temperature. After passing through a 100-mesh sieve, the resulting freeze-dried powder is placed on the bottom of the reaction vessel to maintain the relative After reacting for 2 days at a humidity of 75% and a temperature of 65°C, the flavor microcapsule wall material is obtained.

Example Embodiment

[0019] Example 2

[0020] A method for preparing cold-pressed ginger oil microcapsules includes the following steps:

[0021] Dissolve 100 g of the flavor microcapsule wall material of Example 1 in 500 mL of water to form a bi-material solution, and add 15 g of cold-pressed ginger oil after thorough stirring. Use a high-speed emulsification homogenizer to shear for 5 minutes at 15000 rpm; then use an ultra-high pressure micro-jet homogenizer to process 3 times at a pressure of 30 MPa; spray-dry the resulting emulsion to obtain ginger oil microcapsules, where the spray-dried The inlet air temperature is 150°C, the outlet air temperature is 90°C, and the feed rate is 7 mL / min.

[0022] The cold-pressed ginger oil microcapsules obtained in Example 2 have uniform particles, a particle size of 0.4-1 μm, a compact wall, a spherical shape, and an embedding rate of over 80%. After storing for six months at a normal temperature of 25°C, The fragrance retention rate is 89.8%.

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PUM

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Abstract

The invention relates to an essence micro-capsule wall material and an essence micro-capsule. The essence micro-capsule wall material is a mixed product of whey protein-glucose prepared by performing Maillard reaction on whey protein and glucose in a mass ratio of 1:(2-3). The invention also provides a method for preparing an essence micro-capsule by using the essence micro-capsule wall material. According to the essence micro-capsule wall material and the essence micro-capsule disclosed by the invention, a whey protein-glucose mixture is used as the wall material of the essence micro-capsule, heterocyclic compounds with aromatic flavor such as pyrazine and furan can be generated in food heating processes such as boiling and deep-frying processes, and aroma components can be compatible with foods, so that adverse effects caused by adding a conventional wall material into the foods can be avoided. Moreover, the essence micro-capsule prepared from the wall material has the advantages of uniform particles, compact capsule wall, high embedding rate, good stability, good release performance and the like.

Description

technical field [0001] The invention belongs to the technical field of food science and relates to an essence microcapsule wall material and essence microcapsules; and provides a preparation method of the essence microcapsule wall material and essence microcapsules; the method of the invention utilizes whey protein and glucose to generate beauty The wall material was prepared by Rad reaction, and the essence microcapsules were prepared by spray drying method. When the product is added to boiled, fried and other foods, the wall material components can produce heterocyclic compounds with aromatic odor after heating. These components can be coordinated with the food and can make the fragrance products release slowly during use. Background technique [0002] Microcapsule technology is a technology that completely encapsulates uniformly dispersed solid material particles, liquid droplets or gas in a layer of film to form microcapsules. Essence microcapsules are an important branc...

Claims

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Application Information

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IPC IPC(8): C11B9/00B01J13/02
CPCC11B9/00B01J13/025
Inventor 祖庆勇
Owner TIANJIN CHUNFA BIO TECH GRP
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