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A kind of preparation method of single lemon microemulsion essence

A technology of microemulsion essence and lemon, which is applied in the forming of food, food ingredients as emulsifiers, food ingredients as taste improvers, etc. It can solve the problems of slow release of lemon flavor substances and small particle size, and achieve the protection of the unique flavor of lemon , small particle size, natural, real and lasting effect of essence and aroma

Active Publication Date: 2018-08-03
HANGZHOU WAHAHA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, because the microemulsion flavor is a thermodynamically stable system, it overcomes the problem of ordinary emulsified flavors rising and affecting product stability during the shelf life. The small particle size is conducive to the slow release of lemon flavor substances, and it also has self-antioxidative properties.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of single lemon micro-emulsion essence, comprising the following steps:

[0031] (1) Add 2kg of polyglycerol monolaurate, 2kg of Tween 20 and 82kg of glycerin into the container, shear and dissolve in a water bath at 40°C at 2500rpm for 15min to obtain an emulsifier solution;

[0032] (2) Add 8 kg of vitamin E preheated to 50°C to the emulsifier solution obtained in step (1), and continue shearing and dissolving in a 40°C water bath at 2500 rpm for 15 minutes to obtain a pre-emulsion;

[0033] (3) Heat the pre-emulsion to 60°C, and circulate it homogeneously for 4 times under a pressure of 30Mpa to obtain a vitamin E nanoemulsion with a particle size between 200 and 400nm;

[0034] (4) Weigh 1.5kg of composite surfactant (0.5kg of polyglycerol monolaurate and 1kg of sucrose palmitate) and 5kg of propylene glycol in another container, stir evenly in a water bath at 30°C and cool to room temperature to obtain Surfactant liquid;

[0035] (5) Add 1.5 ...

Embodiment 2

[0038] A preparation method of single lemon micro-emulsion essence, comprising the following steps:

[0039] (1) Add 4kg of polyglycerol monolaurate, 4kg of Tween 20 and 88kg of glycerin to the container, and shear and dissolve in a 70°C water bath at 4000rpm for 10min to obtain an emulsifier solution;

[0040](2) Add 10kg of vitamin E preheated to 70°C to the emulsifier solution obtained in step (1), and continue shearing and dissolving in a 70°C water bath at 4000rpm for 10 minutes to obtain a pre-emulsion;

[0041] (3) Heat the pre-emulsion to 70°C, and circulate it homogeneously for 3 times under a pressure of 50Mpa to obtain a vitamin E nanoemulsion with a particle size between 200 and 400nm;

[0042] (4) Weigh 2.5kg of composite surfactant (1.5kg of polyglycerol monolaurate and 1kg of sucrose palmitate) and 8kg of propylene glycol in another container, stir evenly in a water bath at 50°C and cool to room temperature to obtain Surfactant solution;

[0043] (5) Add 3.5kg...

Embodiment 3

[0046] A preparation method of single lemon micro-emulsion essence, comprising the following steps:

[0047] (1) Add 4kg of polyglycerol monolaurate, 4kg of Tween 20 and 85kg of glycerin to the container, and shear and dissolve in a water bath at 50°C at 3000rpm for 10min to obtain an emulsifier solution;

[0048] (2) Add 8 kg of vitamin E preheated to 60°C to the emulsifier solution obtained in step (1), and continue shearing and dissolving in a 50°C water bath at 3000 rpm for 10 minutes to obtain a pre-emulsion;

[0049] (3) Heat the pre-emulsion to 60°C, and circulate it homogeneously for 4 times under a pressure of 30Mpa to obtain a vitamin E nanoemulsion with a particle size between 200 and 400nm;

[0050] (4) Weigh 2kg of composite surfactant (1.5kg of polyglycerol monolaurate and 0.5kg of sucrose palmitate) and 10kg of propylene glycol in another container, stir evenly in a water bath at 40°C and cool to room temperature to obtain Surfactant solution;

[0051] (5) Add...

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Abstract

The invention discloses a method for preparing a single lemon microemulsion essence. The method uses a single lemon extract as an oil phase, polyglycerin monododecanoate and sucrose palmitate as a composite surfactant, and propylene glycol as a cosurfactant to prepare the microemulsion lemon essence. The method conducts microemulsion on water insoluble single lemon essential oil to obtain single lemon microemulsion essence with good stability, small particle size and lasting flavor. The essence can be used for a transparent beverage system and does not affect the transparency of the beverage, and has self-antioxidant properties. In addition, the ratio of surfactant to lemon base used in the formation of microemulsion is less than 1, and the used emulsifier sucrose palmitate is odorless, and greatly weakens the effect of emulsifier on microemulsion essence taste. The method does not need deionized water as a water phase, namely preservative does not need to be added in the microemulsion essence.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a preparation method of single lemon micro-emulsion essence. Background technique [0002] Lemon essential oil is widely used as an edible spice in the food and beverage industry due to its unique flavor substances. Lemon essential oil is mainly obtained from lemon peel by low-temperature pressing, and can be further refined by distillation to obtain different multiples of lemon essential oil. Among them, single lemon essential oil contains higher content of terpenes and alkenes than other high-power lemon essential oils, which makes it difficult to microemulsify. At the same time, due to the presence of terpenes, lemon essential oil is easy to oxidize and cause changes in its flavor. In the beverage industry, lemon taste is favored by more consumers, but currently the emulsification of lemon essential oil mainly adopts the method of common emulsion. Ordinary emulsion is a thermod...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20A23P10/35
CPCA23V2002/00A23V2200/16A23V2200/222
Inventor 余立意马海然薛玉清舒成亮
Owner HANGZHOU WAHAHA TECH
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