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Chinese prickly ash extract microcapsule and preparation process thereof

A technology of Zanthoxylum bungeanum extract and microcapsules, which is applied in the direction of microcapsule preparation, preparation of microspheres, food ingredients containing natural extracts, etc. It can solve the problem of affecting aroma, lack of volatile components of Zanthoxylum bungeanum extract, and rapid release of Zanthoxylum oleoresin and other problems, to achieve the effect of strong stability, flavor maintenance and delayed release

Pending Publication Date: 2021-06-11
四川星馨盛生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The previous invention CN109907125A discloses a Zanthoxylum oleoresin microcapsule with improved stability and its preparation method. In this patent, an O / W emulsion is formed by high-speed homogeneous stirring of the Zanthoxylum oleoresin, and the Zanthoxylum oleoresin microcapsule is obtained after spray drying powder, although the microcapsule powder improves the stability of Zanthoxylum bungeanum extract to a certain extent and reduces the damage of the external environment (such as oxygen, pH value, moisture, temperature, etc.), but the Zanthoxylum oleoresin needs to be spray-dried during processing. During the process, the high temperature of 180°C caused the loss of volatile components of the pepper extract, which in turn affected the aroma
At the same time, this microcapsule wall material is very soluble in water. During the cooking process, the pepper oleoresin is quickly dissolved in water, and the release rate of the pepper oleoresin is relatively fast, which is not conducive to its delayed release.

Method used

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  • Chinese prickly ash extract microcapsule and preparation process thereof
  • Chinese prickly ash extract microcapsule and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A process for preparing Zanthoxylum bungeanum extract microcapsules, comprising:

[0039] (1) Preparation of Zanthoxylum bungeanum extract wrapped by the first protective layer:

[0040] Use porous dextrin as the medium, disperse in water to form a supersaturated solution, keep stirring at room temperature, dissolve the pepper essential oil with an equal amount of ethanol, drop it into the supersaturated solution at a uniform speed and continue stirring for about 4 hours, let it stand overnight, and the pepper extract will pass through Fully adsorb, filter and wash with water for 3 times, you can get the pepper extract wrapped in the first protective layer. Calculated by weight, the pepper essential oil is 15 parts, and the first protective layer is 125 parts;

[0041] (2) Preparation of the second protective layer:

[0042] Use palm oil as a medium, melt it into a liquid at 60°C, disperse the pepper extract wrapped in the first protective layer obtained in step (1) ev...

Embodiment 2

[0048] A process for preparing Zanthoxylum bungeanum extract microcapsules, comprising:

[0049] (1) Preparation of Zanthoxylum bungeanum extract wrapped by the first protective layer:

[0050] Use modified starch as a medium, disperse in water to form a supersaturated solution, keep stirring at room temperature, dissolve the pepper oleoresin with an equal amount of ethanol, drop it into the supersaturated solution at a constant speed and continue stirring for about 4 hours, let it stand overnight, and the pepper extract Fully adsorbed, filtered and washed with clean water for 3 times, the pepper extract wrapped by the first protective layer can be obtained. Calculated by weight, the pepper extract is 10 parts, and the first protective layer is 50 parts;

[0051] (2) Preparation of the second protective layer:

[0052] Using shortening as a medium, melt it into a liquid at 60°C, uniformly disperse the pepper extract wrapped in the first protective layer obtained in step (1) i...

Embodiment 3

[0058] A process for preparing Zanthoxylum bungeanum extract microcapsules, comprising:

[0059] (1) Preparation of Zanthoxylum bungeanum extract wrapped by the first protective layer:

[0060] Use porous dextrin as a medium, disperse in water to form a supersaturated solution, keep stirring at room temperature, dissolve the pepper essential oil with an equal amount of ethanol, drop it into the supersaturated solution at a uniform speed and continue stirring for about 4 hours, let stand overnight, the pepper extract is fully Adsorption, filtering and washing with water for 3 times, the pepper extract wrapped by the first protective layer can be obtained. Calculated by weight, the pepper extract is 20 parts, and the first protective layer is 200 parts;

[0061] (2) Preparation of the second protective layer:

[0062] Using shortening as a medium, melt it into a liquid at 60°C, uniformly disperse the pepper extract wrapped in the first protective layer obtained in step (1) in i...

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Abstract

The invention discloses a Chinese prickly ash extract microcapsule which comprises 10-20 parts of Chinese prickly ash extract, 50-200 parts of a first protective layer, 150-600 parts of a second protective layer and 2-20 parts of a third protective layer, and the Chinese prickly ash extract is sequentially wrapped by the first protective layer, the second protective layer and the third protective layer. The Chinese prickly ash extract is selected from any one of Chinese prickly ash essential oil or Chinese prickly ash oleoresin. The Chinese prickly ash extract microcapsule prepared by the invention has stronger stability, and can protect the numb degree and fragrance of the Sichuan pepper extract under the damage of oxygen, pH value, moisture, temperature and the like. The prepared Chinese prickly ash extract microcapsule is used in the compound seasoning, can effectively maintain the flavor of Chinese prickly ash, and can resist the temperature of 100 DEG C for more than 30 minutes in the boiling process, thereby delaying the release of aroma and numb-taste substances.

Description

technical field [0001] The invention belongs to the field of biology, in particular to the field of embedding technology. The invention relates to a Zanthoxylum bungeanum extract microcapsule, a preparation process thereof and the Zanthoxylum bungeanum extract microcapsule prepared by the preparation process. Background technique [0002] At present, the research on the chemical components of Zanthoxylum bungeanum extract mainly focuses on the three types of components: volatile oil, amides and alkaloids. The two types of flavor components, volatile oil and amides, respectively reflect the aroma and numbness characteristics of Zanthoxylum bungeanum, and are used in the food industry. Zanthoxylum bungeanum mainly takes its numbing flavor, so these are also the two most important characteristic indicators in the quality evaluation of Zanthoxylum bungeanum. In addition, there are some other physiologically active components in Zanthoxylum bungeanum such as lignans, coumarins, ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L29/30A23L29/00A23L29/256A23L29/231A23L29/281A23L29/269A23D9/007A23D9/04A23P10/30A23P10/35B01J13/04
CPCA23L27/10A23L29/35A23L29/03A23L29/256A23L29/231A23L29/284A23L29/272A23D9/007A23D9/04A23P10/30A23P10/35B01J13/04B01J13/046A23V2002/00A23V2200/16A23V2250/21A23V2250/18A23V2250/5114A23V2250/5026A23V2250/5072A23V2250/5054A23V2250/5432
Inventor 张瑞罗璋胡道辉
Owner 四川星馨盛生物科技有限责任公司