Micro-capsulated bergamot essence oil flavoring agent for baking bread and preparation method thereof

A technology of bergamot oil and lemon essential oil, which is applied in the field of food additives, can solve the problems of more volatilization of light fractions and poor taste of bread, and achieve the effects of improving quality and taste, improving taste and reducing cost.

Inactive Publication Date: 2018-01-12
NANTONG XIANGJIA TEXTILE SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, there is a bitter substance with a higher boiling point in bergamot oil. If the amount of bergamot oil is too large, the light fr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1:

[0024] A preparation method of bergamot essential oil microcapsule bread baking flavoring agent, comprising the following steps:

[0025] S1. Preparation of microcapsule wall material hydrosol: Weigh 5g of chitin, dissolve it in 475ml of deionized water, heat to 85℃, stir at 230r / min, dissolve for 10min, add glacial acetic acid dropwise and adjust pH value 4.5, constant temperature reaction at 85°C for 8 hours, and cooling to room temperature to obtain a hydrosol of chitin microcapsule wall material;

[0026] S2. Preparation of bergamot oil flavor base: Weigh 120g bergamot oil, 20g lemon oil, 20g orange oil, 15g white lemon oil, 160g linseed oil, and 35g glucose ester, mix them, and dissolve to a transparent liquid under stirring to obtain a fragrance Lemon balm

[0027] S3. Preparation of microcapsule core material water emulsion: heat the prepared bergamot oil fragrance base to 55°C, keep it at a constant temperature for 10 minutes, add 150ml of an aqueous suspe...

Example Embodiment

[0031] Example 2:

[0032] A preparation method of bergamot essential oil microcapsule bread baking flavoring agent, comprising the following steps:

[0033] S1. Preparation of microcapsule wall material hydrosol: Weigh 4g donkey skin donkey-hide gelatin, dissolve it in 475ml deionized water, heat to 65℃, stir at 230r / min, and dissolve for 10min, then add glacial acetic acid dropwise to adjust pH Value of 4.5, constant temperature reaction at 65°C for 4 hours, and cooling to room temperature to obtain a microcapsule wall material hydrosol of donkey hide donkey-hide gelatin;

[0034] S2. Preparation of bergamot oil base: weigh out 100g bergamot oil, 30g lemon oil, 20g sweet orange oil, 15g white lemon oil, 150g linseed oil, 40g glucose ester, and mix, and dissolve to a transparent liquid under stirring to obtain a fragrance Lemon balm

[0035] S3. Preparation of microcapsule core material water emulsion: heat the prepared bergamot oil fragrance base to 55°C, keep it at a constant temp...

Example Embodiment

[0039] Example 3:

[0040] A preparation method of bergamot essential oil microcapsule bread baking flavoring agent, comprising the following steps:

[0041] S1. Preparation of microcapsule wall material hydrosol: Weigh 5g acid gelatin with an isoelectric point between 4.5-5.5, dissolve it in 475ml deionized water, heat to 55℃, stir at 230r / min, and dissolve for 10min Then, react at a constant temperature at 55°C for 8 hours, and cool to room temperature to obtain a hydrosol of acidic gelatin microcapsule wall material;

[0042] S2. Preparation of bergamot oil flavor base: Weigh 120g bergamot oil, 20g lemon oil, 20g orange oil, 15g white lemon oil, 160g linseed oil, and 35g glucose ester, mix them, and dissolve to a transparent liquid under stirring to obtain a fragrance Lemon balm

[0043] S3. Preparation of microcapsule core material water emulsion: heat the prepared bergamot oil fragrance base to 55°C, keep it at a constant temperature for 10 minutes, add 150ml of an aqueous suspe...

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PUM

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Abstract

The invention discloses a micro-capsulated bergamot essence oil flavoring agent for baking bread and a preparation method thereof. The micro-capsulated bergamot essence oil flavoring agent for bakingthe bread mainly comprises bergamot oil base and microcapsule wall materials wrapping the bergamot oil base. The preparation method of the micro-capsulated bergamot essence oil flavoring agent includes the following steps: (1) preparing hydrosol which is the microcapsule wall material; (2) preparing the bergamot oil base; (3) preparing aqueous emulsion which is the core material of microcapsules;and (4) preparing the micro-capsulated bergamot essence oil flavoring agent for baking the bread. The bergamot oil base includes the following constituents in percentage by weight: bergamot oil 1-50%,lemon oil 0.1-50%, sweet orange oil 0.1-20%, lime oil 0.1-30%, flaxseed oil 1-70% and glucose esters 0.1-20%. According to the invention, through preparing the micro-capsulated bergamot essence oil flavoring agent having a sustained-releasing function by wrapping the bergamot oil with edible high polymer materials, the high volatility of the bergamot oil is effectively controlled so as to reducethe usage amount of the bergamot oil for baking the bread and increase the lemon fruit aroma of baked bread.

Description

Technical field [0001] The invention relates to the technical field of food additives, in particular to a bergamot essential oil microcapsule bread baking flavoring agent and a preparation method thereof. Background technique [0002] Bergamot oil is a plant essential oil extracted from lemon peel. It has a strong fruity aroma. Most people in the world like this fruity aroma. Especially in the West, it can be said to be "love it". Bergamot oil can be used not only to modulate cosmetic perfumes, but also to perfuming foods. It occupies a particularly important position in food perfuming agents. [0003] Bergamot oil is very volatile and can only be used as a "top fragrance" fragrance in cosmetic perfumes, with a very short fragrance retention time. In the food industry, bergamot oil is mainly used for the preparation of soft drinks, and it is difficult to use in baked foods. However, consumers love bread with lemon fruit flavor for ten minutes. In the final coloring process of bak...

Claims

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Application Information

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IPC IPC(8): A23L27/29
Inventor 不公告发明人
Owner NANTONG XIANGJIA TEXTILE SCI & TECH CO LTD
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