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Method for preparing microcapsule grain flavor through wet granulation

A technology of wet granulation and microencapsulation, which is applied in the field of preparation of microcapsule granules and flavors, can solve the problems of high technical requirements and high market prices, and achieve the effects of easy mixing and uniformity, environmental friendliness and uniform particle size

Inactive Publication Date: 2015-04-29
APPLE FLAVOR & FRAGRANCE GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of product has high technical requirements and the market price is relatively expensive.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Preparation of slurry: prepare 10-15KG slurry of 2% by weight sodium carboxymethylcellulose (CMC) solution;

[0014] 2. Dry mixing: Weigh 40KG of milk-flavored microcapsule powder essence and 60KG of maltodextrin into the HLSG-300P wet mixing granulator. The speed of the stirring paddle is set to 150 Rpm, and the speed of the cutter is set to 1440 Rpm for dry mixing, dry mixing for 2-3 minutes;

[0015] 3. Granulation: Add the 2% carboxymethylcellulose sodium (CMC) aqueous solution prepared in step (1) to the material after dry mixing in step (2) at a ratio of 10% to 15% by weight. In this embodiment, 12GK slurry is added. After the slurry is added, the rotation speed of the agitator is adjusted to 180 Rpm, and the rotation speed of the cutter is set to 2840 Rpm for granulation. After 5-8 minutes of granulation, the rotation speed of the agitator is adjusted to 200 Rpm. , the speed of the cutting knife is set to 1440 Rpm and the granulation can be completed in 1-2 m...

Embodiment 2

[0019] This embodiment is the same as Embodiment 1, except that the process conditions and parameter ratio and the microcapsule powder essence used in this embodiment are: coffee microcapsule powder essence or chocolate microcapsule powder essence:

[0020] 1. Preparation of slurry: prepare 10-15KG slurry of 2% by weight sodium carboxymethylcellulose (CMC) solution;

[0021] 2. Dry mixing: Weigh 34KG of coffee microcapsule powder essence or chocolate microcapsule powder essence, and 66KG of maltodextrin into the HLSG-300P wet mixing granulator. The speed of the stirring paddle is set to 150 Rpm, and the speed of the cutter is set to 1440 Rpm for dry mixing, dry mixing for 2-3 minutes;

[0022] 3. Granulation: Add the 2% carboxymethylcellulose sodium (CMC) aqueous solution prepared in step (1) to the material after dry mixing in step (2) at a ratio of 10% to 15% by weight. In this embodiment, 10KG slurry is added. After the slurry is added, the rotation speed of the agitator i...

Embodiment 3

[0026] This embodiment is the same as Embodiment 1, except that the process conditions and parameter ratio and the microcapsule powder essence used in this embodiment are: peppermint microcapsule powder essence or spearmint microcapsule powder essence:

[0027] 1. Preparation of slurry: prepare 10-15KG slurry of 2% by weight sodium carboxymethylcellulose (CMC) solution;

[0028] 2. Dry mixing: Weigh 50KG of peppermint microcapsule powder essence or spearmint microcapsule powder essence, and 50KG of maltodextrin into the HLSG-300P wet mixing granulator. The speed of the stirring paddle is set to 150 Rpm, and the speed of the cutter is set to 1440 Rpm for dry mixing, dry mixing for 2-3 minutes;

[0029] 3. Granulation: Add the 2% carboxymethylcellulose sodium (CMC) aqueous solution prepared in step (1) to the material after dry mixing in step (2) at a ratio of 10% to 15% by weight. In this embodiment, 11KG slurry is added. After the slurry is added, the rotation speed of the ag...

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PUM

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Abstract

The invention discloses a method for preparing microcapsule grain flavor through wet granulation. A microencapsulation technology and wet-process fluidized drying one-step granulation are organically combined, the microcapsule grain flavor whose granule size ranges from 20 meshes to 100 meshes is produced through groping of process conditions, selection of raw materials and auxiliary materials, formula adjustment and yield control, influence among production processes is eliminated, and the contradiction between the raw materials and auxiliary materials of the flavor and the process is solved. Compared with the traditional powdery flavor, the microcapsule grain flavor has the following advantages: the granularity is large, dust is avoided, and environment friendliness is realized; the microcapsule grain flavor is uniform in granularity, is uniformly mixed with other ingredients easily, the layering problem is solved, and the product appearance is improved.

Description

technical field [0001] The invention belongs to a preparation method of food essence, in particular to a method for preparing microcapsule particle essence with particle size of 20-100 mesh by adopting wet granulation. Background technique [0002] At present, the granular food and medicine market is developing rapidly and has a large capacity. The ordinary powder essence cannot be added uniformly because the particles are too fine, and the essence with a certain particle size is required to achieve the purpose of matching with it. Due to the method of flavoring and the requirements of product shelf life, the granular flavor is also required to have the characteristics of microcapsules. Therefore, the new microcapsule particle flavor is especially suitable for medicine and health care products, solid beverages and breakfast cereals such as brewed drinks, and the microcapsule particle flavor has a good market development prospect. Such products have higher technical requirem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P1/04
Inventor 李玉林陈秋林华婧
Owner APPLE FLAVOR & FRAGRANCE GRP