Preparation method of slow-release torreya grandis shell essence

Abstract

The invention discloses a preparation method of slow-release torreya grandis shell essence, and relates to the field of essence and perfume; the preparation method comprises the following steps: drying: washing torreya grandis shells with clear water to remove impurities, drying through a microwave drying tunnel, and controlling the material temperature at 70-80 DEG C to obtain dried torreya grandis shells; crushing: crushing the dried torreya grandis shells into powder with the particle size of 100-200 meshes by using a high-speed crusher; extraction: putting the torreya grandis shell powderinto a supercritical carbon dioxide extraction kettle for extraction, and separating solute to obtain essence essential oil; adsorption: uniformly mixing essence essential oil and a porous microspherepowder fixative, stirring at 35-45 DEG C for 1-2 hours to enable the porous microsphere powder to fully absorb the essence essential oil, centrifugally separating to obtain slow-release essence powder, and repeatedly using the essence essential oil to prepare microcapsule essence powder which is coated with various natural or synthetic high-molecular compounds to obtain the microcapsule essence.The fragrance retention effect is effectively improved.

Description

technical field [0001] The invention relates to the field of flavors and fragrances, in particular to a preparation method of slow-release torreya shell flavor. Background technique [0002] Torreya is also known as Torreya, Yushanguo, Mupizi, Chiguo, etc. Torreya fruit is olive-shaped and is a rare and precious dried fruit in the world. It has a cultivation history of more than 1,300 years in my country. Torreya torreya, as a unique economic tree species in my country, has high edible, medicinal and material values. Torreya torreya shell is the outer structure of torreya fruit, which is inedible and accounts for more than half of the fresh weight of the seeds. During the processing of torreya torreya, Torreya torreya The shells have been piled up in the field as waste, which not only causes waste of biological resources, but also pollutes the environment. [0003] Edible flavors can endow foods with special fragrances, supplement the lack of original fragrances in foods, an...

AI Technical Summary

Problems solved by technology

[0007] However, the composition of flavors is complex, insoluble in water, volatile, low boiling point, sensitive to the environment and other characteristics have brought adverse effects on the application of flavors, and there are inevitable losses and chemical degradation in the process of production and storage, and The volatilization rate of different molecules is inconsistent, which will cause the composition and characteristics of the flavor to change with time, weaken the aroma, greatly reduce the effect of the flavor, make the food lose its original flavor, and reduce the economic value of the food. In order to ensure the aroma, relying solely on It is not advisable to increase the amount of flavor, therefore, how to prepare a controllable and stable food flavor is of great significance

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