Preparation method for garlic oil essence microcapsules
A technology of essence microcapsules and garlic oil, 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
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[0015] Example 1
[0016] A method for preparing food flavor microcapsule wall material, including the following steps:
[0017] Weigh 30g of whey protein and 90g of sucrose, mix and dissolve in 240mL of aqueous solution, use a homogenizer to fully stir for 3 hours, freeze-dry at -40°C for 24 hours, and then pass the freeze-dried powder through a 100-mesh sieve. Place a saturated KBr solution at the bottom of the reaction vessel to maintain a relative humidity of 75% and a temperature of 65° C. to react for 2 days to obtain a whey protein-sucrose mixture, that is, the flavor microcapsule wall material.
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[0018] Example 2
[0019] A preparation method of garlic oil flavor microcapsule powder particles, including the following steps:
[0020] Weigh 30g of whey protein and 90g of sucrose, mix and dissolve in 240mL of aqueous solution, use a homogenizer to fully stir for 3 hours, freeze-dry at -40°C for 24 hours, and then pass the freeze-dried powder through a 100-mesh sieve. Place a saturated KBr solution at the bottom of the reaction vessel to maintain a relative humidity of 75% and a temperature of 65°C to react for 2 days to obtain a whey protein-sucrose mixture, that is, the flavor microcapsule wall material;
[0021] Take 100g of flavor microcapsule wall material and dissolve it in 500mL water to form a bi-material solution. After fully stirring, add 15g garlic oil, and shear for 5min with a high-speed emulsifying homogenizer at 15000rpm; then use an ultra-high pressure microjet homogenizer at a pressure of 30MPa Treated 3 times under the conditions, each treatment time is 10min; ...
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