Preparation method of cheese-flavored microencapsulated essence

A technology of microencapsulated essence and cheese, applied in food forming, food science, application, etc., to achieve the effect of reducing quality and ensuring weighing accuracy

Inactive Publication Date: 2019-02-22
安徽骉犇食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing cheese-flavored microcapsule essence, so as to solve the existing technical defects and unreachable technical requirements

Method used

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Embodiment Construction

[0013] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in combination with the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0014] The present invention provides a technical solution: a method for preparing cheese-flavored microcapsule essence. The raw materials for preparing cheese-flavored microcapsule essence are as follows: purified water, emulsified modified starch, sodium benzoate, maltodextrin, whole milk powder and cheese aroma base; The instruments and equipment are as follows: container, weighing device, temperature-controlled heater, stirring tank, high-speed shearing tank, heating tank, homogenizer, po...

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Abstract

The invention discloses a preparation method of cheese-flavored microencapsulated essence. Raw materials for preparing the cheese-flavored microencapsulated essence comprise purified water, emulsifiedmodified starch, sodium benzoate, maltodextrin, whole milk powder and a cheese essence base. Instrument devices comprise a weighing device, a heater, a stirring kettle, a high-speed shearing kettle,a heating kettle, a homogenizer, a spray tower and a sieving machine. The preparation method comprises the following steps: 1, the raw materials are repeatedly weighed and proportioned; 2, the purified water, emulsified modified starch, sodium benzoate, maltodextrin and whole milk powder are sequentially added into the stirring kettle, and are stirred; 3, a material obtained in the stirring kettleis added into the high-speed shearing kettle, and is sheared; 4, the cheese essence base is added into the high-speed shearing kettle, and shearing is performed; 5, the obtained sheared material is homogenized by the homogenizer; and 6, the homogenized material is added into the spray tower and is powdered. Repeated checking of the weights in the weighing and feeding process ensures the weighingaccuracy.

Description

technical field [0001] The invention relates to the technical field of preparation of microcapsule essence, in particular to a preparation method of cheese-flavored microcapsule essence. Background technique [0002] Microcapsule flavor and aroma finishing agent not only has the advantages of improving the environment and making people feel comfortable, but also has various psychological and physiological health care functions such as sterilization and refreshing, and has been loved by people since ancient times. The specially processed aromatic products can make the users feel refreshed and refreshed, which helps to enhance the competitiveness of products. Through modern scientific and technological means, raw materials such as essence and plant essential oil are wrapped with special materials to form a microcapsule emulsion. After the product is treated with the fragrance agent, the fragrance retention time of the product can be greatly extended. [0003] In the existing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23P10/30
CPCA23L27/206A23P10/30
Inventor 张志刚甘志旺
Owner 安徽骉犇食品科技有限公司
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