Microcapsule mustard essence and preparation method thereof

A mustard flavor and microcapsule technology, which is used in food preparation, food ingredients as thickeners, food science, etc., can solve the problems of strong volatility and unsuitable retention, and achieves high encapsulation rate, less loss of effective ingredients, and retention. Effect of characteristic aroma components of mustard

Inactive Publication Date: 2015-09-23
ZENGCHENG HANDYWARE SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The first object of the present invention is to provide a kind of microcapsule mustard flavor, which has high embedding rate and good heat resistance, and greatly

Method used

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  • Microcapsule mustard essence and preparation method thereof
  • Microcapsule mustard essence and preparation method thereof
  • Microcapsule mustard essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, microcapsule mustard essence of the present invention and preparation thereof

[0029] formula:

[0030] (1) Wall material: 180g sodium starch octenyl succinate, 30g soybean protein isolate, 20g sodium caseinate, 500g maltodextrin and 40g thickener, the thickener includes gum arabic, xanthan gum and seaweed The weight ratio of sodium nitrate and carboxymethyl cellulose is 3: 0.2: 0.2: 0.4;

[0031] (2) Core material: 120g of natural mustard oil, 100g of allyl isothiocyanate and 10g of 3-butenyl isothiocyanate.

[0032] preparation:

[0033] (1) Take the formula amount of sodium starch octenyl succinate, soybean protein isolate, sodium caseinate and maltodextrin and mix them into water at a temperature of 60°C. The amount of water used is 1.5% of the total weight of the wall material and the core material. Double the weight, stir at a slow speed of 20 rpm for 20 min, then increase the stirring speed to 80 rpm, and stir until a homogeneous emulsion is obt...

Embodiment 2

[0038] Embodiment 2, microcapsule mustard essence of the present invention and preparation thereof

[0039] formula:

[0040] (1) Wall material: 200g sodium starch octenyl succinate, 50g soybean protein isolate, 30g sodium caseinate, 440g maltodextrin and 65g thickener, the thickener includes gum arabic, xanthan gum, seaweed The weight ratio of sodium nitrate and carboxymethyl cellulose is 1:0.4:0.4:0.1;

[0041] (2) Core material: 200g of natural mustard oil, 15g of isopropyl isothiocyanate.

[0042] preparation:

[0043] (1) Take the formula amount of sodium starch octenyl succinate, soybean protein isolate, sodium caseinate and maltodextrin and mix them into water at a temperature of 65°C. The amount of water used is 1.2% of the total weight of the wall material and core material. Double the weight, stir at a slow speed of 30 rpm for 10 min, then increase the stirring speed to 100 rpm, and stir until a homogeneous emulsion is obtained;

[0044] (2) Take the thickener o...

Embodiment 3

[0048] Embodiment 3, microcapsule mustard essence of the present invention and preparation thereof

[0049] formula:

[0050] (1) Wall material: 140g sodium starch octenyl succinate, 20g soybean protein isolate, 10g sodium caseinate, 600g maltodextrin and 25g thickener, the thickener includes gum arabic, xanthan gum and seaweed The weight ratio of sodium nitrate and carboxymethyl cellulose is 5:0.1:0.1:0.6;

[0051] (2) Core material: 200g of allyl isothiocyanate, 5g of isobutyl isothiocyanate.

[0052] preparation:

[0053] (1) Take the formula amount of sodium starch octenyl succinate, soybean protein isolate, sodium caseinate and maltodextrin and mix them into water at a temperature of 50°C. The amount of water used is 1.2% of the total weight of the wall material and the core material. Double the weight, stir at a slow speed of 5 rpm for 30 min, then increase the stirring speed to 60 rpm, and stir until a uniform emulsion is obtained;

[0054] (2) Take the thickener of...

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Abstract

The present invention discloses a microcapsule mustard essence which consists of wall materials and core materials; the wall materials are prepared by using the following components in parts by weight: starch sodium octenylsuccinate 5.0-25 parts, soybean protein isolate 1.0-5.0 parts, sodium caseinate 0.1-3.0 parts, maltodextrin 20-60 parts and thickening agents 0.2-6.5 parts; and the core materials comprise the following raw materials in parts by weight: natural mustard oil 1.0-20 parts and/or allyl isothiocyanate 1.0-20 parts, and fragrance enhancing and coordinating agents 0.4-1.5 parts. The microcapsule mustard essences have high embedding rate and good heat resistance, can improve the stability of the mustard oil, overcome the shortcomings of highly volatility and strong irritation of liquid essences used in the past, and not easily being preserved in products, and better exert the fragrance of the mustard oil; and at the same time, the wall materials of the microcapsule mustard essences are widely accessible, have low production cost, and can be widely promoted and applied.

Description

technical field [0001] The invention belongs to the technical field of edible essence, and in particular relates to a microcapsule mustard essence and a preparation method thereof. Background technique [0002] Mustard, also known as mustard and mustard powder, is a powdery seasoning made from the mature seeds of mustard. Mustard is slightly bitter, spicy and aromatic, with a tear-jerking strong irritating spicy taste, which is good for the taste. The sense of smell is stimulating. Its main spicy ingredient is mustard oil, which can stimulate the secretion of saliva and gastric juice, and has the effect of appetizing and enhancing appetite; the main ingredient of pungent nose is isothiocyanate, which can not only prevent moths, but also prevent cancer, Hyperlipidemia, high blood pressure, heart disease, etc. have a certain effect. [0003] Existing mustard products include mustard powder, mustard paste and mustard oil. There are two methods of producing mustard oil: synt...

Claims

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Application Information

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IPC IPC(8): A23L1/225A23L27/18
CPCA23V2002/00A23V2200/224A23V2200/222A23V2200/242
Inventor 王延平
Owner ZENGCHENG HANDYWARE SEASONING
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