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Microcapsules embedding food flavoring to avoid tribolium castaneum and preparation method of microcapsules

The invention relates to a technology of rhododendron and microcapsule, which is applied in the field of microcapsules for embedding food spice to avoid rhododendron and its preparation field, and can solve the problems of poor embedding effect and slow-release property, cumbersome microcapsule manufacturing process, production and use of microcapsules. The problem of high cost can achieve the effect of good deworming effect, overcoming dependence on special equipment, and low product cost.

Inactive Publication Date: 2016-11-23
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of microcapsule and its preparation method of embedding food spices to avoid the red Tribetium chinensis, aiming to solve the traditional stabilizer embedding microcapsule production process is more cumbersome, high production and use costs, product embedding Poor effect and sustained release, low embedding rate, and poor safety

Method used

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  • Microcapsules embedding food flavoring to avoid tribolium castaneum and preparation method of microcapsules
  • Microcapsules embedding food flavoring to avoid tribolium castaneum and preparation method of microcapsules

Examples

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Effect test

preparation example Construction

[0020] Such as figure 1 Shown: a kind of preparation method of the microcapsule that embeds food flavor and tends to evade Tribetium erythroides, the preparation method of the microcapsule that this embeds food flavor tends to evade Tribomus chinensis comprises the following steps (by preparing 2kg deworming microcapsule product: example):

[0021] S101: Weigh 1 kg of food-grade fumed silica (AEROSIL R812S hydrophobic type), and place it in a stirring mixer;

[0022] S102: The mass ratio of d-limonene, beta-ionone, leaf alcohol, and geranyl acetone is m (d-limonene): m (beta-ionone): m (geranyl acetone): m (leaf alcohol )=3:7:9:1 ratio mixing, i.e. 150g of limonene, 350g of beta-ionone, 450g of geranyl acetone, 50g of leaf alcohol constitute a mixed spice with a total mass of 1kg, and then mix the mixed spice with absolute ethanol according to The mass ratio is m (mixed spice): m (absolute ethanol) = 1:14 (that is, 1 kg of mixed spice is dissolved in 14 kg of absolute ethano...

Embodiment 1

[0035] 1. Weigh a certain amount of food-grade fumed silica and place it in a stirring mixer.

[0036] 2. A certain amount of mixed spices (d-limonene), (beta-ionone), (geranyl acetone), (leaf alcohol), the ratio is: 1:3:5:0.6, according to the ratio of 1:1 The mass ratio is soluble in absolute ethanol.

[0037] 3. Turn on the mixer and adjust the speed to 500r·min -1 , quickly add absolute ethanol mixed with spices into the mixer and mix with fumed silica, stir for 2 minutes; then use 900r·min -1 Stir at a rotating speed for 1 min, so that the core material is fully absorbed by the wall material and mixed evenly to obtain microcapsules.

[0038] 4. Put the microcapsules into a sealed bag and store them at low temperature for later use.

Embodiment 2

[0040] 1. Weigh a certain amount of food-grade fumed silica and place it in a stirring mixer.

[0041] 2. A certain amount of mixed spices (d-limonene), (beta-ionone), (geranyl acetone), (leaf alcohol), the ratio is: 0.5:2:4:0.4, according to the ratio of 1:1.3 The mass ratio is soluble in absolute ethanol.

[0042] 3. Turn on the mixer and adjust the speed to 500r·min -1 , quickly add absolute ethanol mixed with spices into the mixer and mix with fumed silica, stir for 2 minutes; then use 900r·min -1 Stir at a rotating speed for 1 min, so that the core material is fully absorbed by the wall material and mixed evenly to obtain microcapsules.

[0043] 4. Put the microcapsules into a sealed bag and store them at low temperature for later use.

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Abstract

The invention discloses microcapsules embedding food flavoring to avoid tribolium castaneum and a preparation method of the microcapsules. By adopting fumed silica as the wall material of the microcapsules, the embedding rate and the slow release property are better, and the lasting time of insecticidal effect is greatly prolonged; and the preparation method comprises the following steps: weighing the fumed silica and putting into a stirring uniform mixer; dissolving d-limonene, beta-ionone, leaf alcohol and geranylacetone in absolute ethyl alcohol; starting a stirrer and quickly adding the absolute ethyl alcohol mixed with flavoring into the stirrer for mixing with the fumed silica; stirring for 2min at a speed of 500rpm; then stirring for 1min at a speed of 900rpm so that the core material is sufficiently absorbed by the wall material and uniformly mixed; drying in a drying oven at 50 DEG C and then grinding to obtain microcapsule powder; sealing and storing the microcapsules in a bag with bad air permeability; and storing at low temperature for later use. According to the invention, the preparation technology is simpler, the insecticidal effect is good, the embedding effect and the slow release property are relatively good, the product cost is low, and the product is green and environment-friendly.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing and grain storage, and in particular relates to a microcapsule for embedding food spices and avoiding the corn beetle and a preparation method thereof. Background technique [0002] Grain food has to be stored many times before reaching the end of the consumption chain, and each storage process will be threatened by insect pests. Because the production, processing and storage environment is not fully enclosed, flour foods are often eaten and polluted by the red corn beetle. This pest mainly harms flour and flour-made foods, and has the characteristics of large base, fast reproduction and moving speed, etc. The smelly liquid (containing the carcinogen benzoquinone) secreted by its smelly glands can cause the flour to have a musty smell. If consumers accidentally eat it, it will not only endanger their health, cause food safety accidents, but also cause certain economic losse...

Claims

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Application Information

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IPC IPC(8): C11B9/00
CPCC11B9/00
Inventor 钟耕何运
Owner SOUTHWEST UNIVERSITY
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