High-embedding essence microcapsule and preparation method thereof

A flavor microcapsule and high-package technology, which is applied in the field of high-embedded flavor microcapsules and its preparation, can solve the problems that need to be further improved, without considering the performance characteristics of wall materials, etc., and achieve excellent physical adsorption capacity, obvious anti-oxidation effect, The effect of improving the embedding performance

Active Publication Date: 2019-09-10
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the core material embedding rate of this type of technology needs to be further improved, and this type of technology mainly uses embedding to protect the core material. Although it is beneficial to avoid the core material from directly contacting the outside world and has a certain protection against contact with oxygen, it does not Consider the performance characteristics of the wall material itself, such as the comprehensive performance of heat insulation, light protection, and oxygen insulation of the wall material, and the protection of the core material that is sensitive to light, heat, and oxygen at the same time is limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Add water to 50g of cornstarch to make 30% starch milk, adjust the pH of the solution to 4.5 with hydrochloric acid solution, add α-amylase with 5% starch mass, keep at 85°C for 20min, lower the temperature to 60°C, and continue to convert to DE to 11, rapidly heated to 100°C to inactivate the enzyme and stop the transformation. It is made into white fine powder by spray drying to obtain maltodextrin.

[0043] Weigh 50g of cornstarch and prepare 30% starch milk with sodium acetate buffer solution (pH=5), stir and mix in a water bath at 50°C and preheat, then add 0.5% (starch mass / mixed enzyme volume, w / v) After the mixed enzyme (α-amylase: amyloglucosidase = 1:1, volume ratio) reacted for 6 hours, the pH was adjusted to 7 with 0.5 mol / L NaOH solution. Washed, dried, sieved, porous starch.

[0044] Mix maltodextrin and porous starch at a mass ratio of 0.5:1; add distilled water and stir to form a 20% (mass ratio) solution, and add crosslinking agent at a mass ratio of ...

Embodiment 2

[0049] Add water to 100g of potato starch to make 35% starch milk, adjust the solution pH to 6.5 with hydrochloric acid solution, add α-amylase with 6% starch mass, keep at 85°C for 30min, lower the temperature to 75°C, and continue to convert to DE to 11, rapidly heated to 110°C to inactivate the enzyme and stop the conversion. It is made into white fine powder by spray drying to obtain maltodextrin.

[0050] Weigh 100g of potato starch and prepare 40% starch milk with sodium acetate buffer solution (pH=5.5), stir and mix in a water bath at 50°C and preheat, then add mixed enzyme (α-amylase: amylase) with 1% starch mass Glucosidase = 1.5:1). After reacting for 9 h, adjust the pH to 8 with 1 mol / L NaOH solution. Washed, dried, sieved, porous starch.

[0051] Mix maltodextrin and porous starch at a mass ratio of 1:1; add distilled water and stir to form a 30% (mass ratio) solution, and add crosslinking agent 3 at a ratio of 0.02% of the mass ratio of crosslinking agent to po...

Embodiment 3

[0055] Add water to 150g of pea starch to make 35% starch milk, adjust the solution pH to 6.5 with hydrochloric acid solution, add α-amylase with 7% starch mass, keep at 85°C for 40min, lower the temperature to 75°C, and continue to convert to DE to 12, rapidly heated to 120°C to inactivate the enzyme and stop the conversion. It is made into white fine powder by spray drying to obtain maltodextrin.

[0056] Weigh 150g of pea starch and prepare 45% starch milk with sodium acetate buffer solution (pH=5.5), stir and mix in a water bath at 50°C and preheat, then add mixed enzyme (α-amylase: amylase) with 1.5% starch mass Glucosidase = 1.5:1). After reacting for 12 h, adjust the pH to 7 with 1 mol / L NaOH solution. Washed, dried, sieved, porous starch.

[0057] Mix maltodextrin and porous starch at a mass ratio of 0.5:1; add a certain amount of distilled water and stir and mix to form a 30% solution, and add a crosslinking agent epoxy at a mass ratio of 0.04% between the crosslin...

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PUM

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Abstract

The invention discloses a high-embedding essence microcapsule and a preparation method thereof. The preparation method comprises the steps that maltodextrin and porous starch are mixed; distilled water is added, stirring and mixing are carried out to prepare a mixed solution, a crosslinking agent is added, the pH value of the mixed solution is adjusted to 9-11, stirring is carried out at 30-60 DEGC, the reaction time is 4-24 hours, the pH value of the mixed solution is adjusted to 7-8, and washing, drying, smashing and sieving are carried out to obtain an essence wall material; essence is added into a wall material solution, homogenization is carried out, a uniform emulsion solution is formed, spray drying is carried out, and the essence microcapsule is prepared. The high-embedding essence microcapsule and the preparation method thereof have the advantages that the product is green and environmentally friendly, the cost is low, the essence embedding rate of the microcapsule after adsorption is higher than 85%, and the peroxide value after 12 days of oxidation at 60 DEG C is lower than 0.15-100 grams. The essence embedding method can increase the embedding rate of essence, delay the oxidation of the essence, and is conductive to the storage, transport, application and popularization of the essence.

Description

technical field [0001] The invention relates to the technical field of essence and fragrance treatment, in particular to a high-embedded essence microcapsule and a preparation method thereof. Background technique [0002] Edible flavors refer to aroma substances that have the aroma of natural melons and fruits and can be eaten. Edible flavors can impart aroma to food raw materials, make up for the lack of aroma in food, and improve and optimize the flavor of food. Therefore, it is widely used in modern food industry. According to the sense of olfactory organs, essence can be divided into head fragrance, body fragrance and base fragrance. Water-soluble flavors are made by blending natural flavors and synthetic flavors and dissolving them in aqueous ethanol (or other water-soluble solvents such as propylene glycol). They are mainly used in soft drinks and alcohol. [0003] Common flavors are mostly composed of alcohols, aldehydes, ketones, acids and esters. These substances ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L29/30A23P10/30
CPCA23L27/72A23L27/00A23L29/30A23P10/30
Inventor 高群玉戴桂芳陈云陈小玲辛少平徐咪
Owner SOUTH CHINA UNIV OF TECH
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