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Method of preparing water-soluble chilli sauce seasoning powder by using microcapsule embedding technology

A water-soluble, microcapsule technology, applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of poor dispersibility, low solubility of porous starch, and restrictions on the commercial application of porous starch, so as to improve dispersibility, good The effect of improving adsorption performance, rehydration, and embedding rate

Inactive Publication Date: 2019-04-09
FUYANG JIUZHEN FOOD
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AI Technical Summary

Problems solved by technology

[0004] However, many applied studies at home and abroad and the actual application of porous starch in factories have found that porous starch has low solubility and poor dispersibility in water, which seriously restricts the commercial application of porous starch.

Method used

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Embodiment 1

[0021] A method for preparing water-soluble red oil seasoning powder using microcapsule embedding technology, comprising the following steps:

[0022] (1) Preparation of cold water soluble porous starch:

[0023] According to the solid-liquid ratio of 1:1, weigh the porous starch into a beaker and add an ethanol solution with a volume fraction of 80%, add a certain amount of alkali to the starch suspension, the amount of alkali solution added is 11g / 100mL, and stir to make the starch The particles are evenly dispersed to form a suspension;

[0024] Heat in a water bath until the temperature is 50°C, microwave treatment for 4 minutes under the condition of microwave power 400W, stop heating and stirring, let stand to separate and remove the lower layer of starch granules, neutralize to neutral with 0.2M hydrochloric acid solution, filter with 80% Rinse several times with ethanol solution to obtain cold water soluble porous starch, which is dried and pulverized;

[0025] (2) P...

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Abstract

The invention discloses a method of preparing water-soluble chilli sauce seasoning powder by using a microcapsule embedding technology. According to the method, cold water soluble porous starch is prepared by a microwave method by taking porous starch as a raw material and ethanol-alkaline liquor as a solvent; the cold water soluble porous starch can maintain original excellent characteristics ofthe porous starch and have higher solubility in cold water; the cold water soluble porous starch serves as a chilli sauce carrier; the dispersity, water solubility and emulsifiability of chilli sauceare improved through microcapsule embedding; a shelf life of the chilli sauce is prolonged; an application of the chilli sauce in cold dish seasoning is facilitated; a soy isolate protein and maltodextrin serve as a wall material of a microcapsule; the soy isolate protein contributes to reducing a peroxide value of oil; the porous starch has better absorbability and rehydration capability than themaltodextrin; the porous starch and the maltodextrin are compounded as the wall material used in production of a powder seasoner; the chilli sauce is prepared into a microcapsule through emulsification, homogenization and spray-drying; and embedding rate is increased; and the stability is better.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing water-soluble red oil seasoning powder by using microcapsule embedding technology. Background technique [0002] The red oil flavor type is one of the traditional flavor types in the compound flavor type of Sichuan cold dishes, and is deeply loved by the public. The red oil flavor type is characterized by bright red color, salty, fresh and slightly sweet, spicy and spicy, and suitable for all seasons. The red oil sauce is reformed into a red oil seasoning powder that is easy to store and eat, and it is standardized. Compared with the oil content in the traditional red oil sauce, the oil content of the red oil seasoning powder is reduced, which is more in line with the public's needs The requirements and hopes of wanting "heavy mouthfeel" but also low fat are also beneficial to its standardized production. [0003] Porous starch is a ki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 李杰民
Owner FUYANG JIUZHEN FOOD
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