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Preparation method of zanthoxylum armatum oil microcapsule and preparation method of zanthoxylum armatum gourmet powder

A technology of rattan pepper oil and microcapsules, which is applied in the field of preparation of vegetable oil condiments, can solve the problems of no further improvement in the development and utilization of rattan pepper oil, affect the quality of rattan pepper oil products, and narrow application range, and achieve large-scale production And application, embedding effect is good, product quality is good

Pending Publication Date: 2021-07-30
HONGYA YAOMAZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, after analysis, it is found that most of the existing technologies are based on the production of rattan pepper oil, with a single product and a narrow range of applications.
The existing research technology "Development of Hemp-flavored Rattan Pepper Oil" and "Research on Microwave Extraction Technology of Rattan Pepper Oil" both focus on the production of Rattan Pepper Oil, and conduct single-factor and orthogonal experiment optimization for oil immersion and microwave technology , to extract rattan pepper oil products, there is no further improvement in the development and utilization of rattan pepper oil, and at the same time there are certain problems in the flavor maintenance and quality stability of rattan pepper oil, and the long-term oxidative rancidity of oil will also produce other miscellaneous flavor components, Seriously affect the quality of rattan pepper oil products

Method used

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  • Preparation method of zanthoxylum armatum oil microcapsule and preparation method of zanthoxylum armatum gourmet powder
  • Preparation method of zanthoxylum armatum oil microcapsule and preparation method of zanthoxylum armatum gourmet powder
  • Preparation method of zanthoxylum armatum oil microcapsule and preparation method of zanthoxylum armatum gourmet powder

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Effect test

example 1

[0032] Example 1, a preparation method of rattan pepper oil microcapsules, comprising the following steps:

[0033] (1) Prepare wall material solution: prepare wall material solution by mixing β-cyclodextrin, chitosan, modified starch, and maltodextrin with water according to mass percentage, wherein 10% of β-cyclodextrin, chitosan 0.5%, 25% modified starch, and 64.5% maltodextrin to form a wall material solution with a solid content of 20%, and heat to 90°C to completely dissolve and mix the wall material;

[0034](2) Emulsification: mix the above-mentioned wall material solution with rattan pepper oil of 20 degrees, stir at a high speed until the mixture is uniform, and emulsify to obtain an emulsion, wherein the solids of the wall material solution and rattan pepper oil are added at a ratio of 3:1;

[0035] (3) high-pressure homogenization: the above-mentioned emulsion is homogenized 2 times at 30MPa under a high-pressure homogenizer, and then 1 time with a pressure of 45MP...

example 2

[0038] Example 2, a preparation method of rattan pepper oil microcapsules, comprising the following steps:

[0039] (1) Prepare wall material solution: prepare wall material solution by mixing β-cyclodextrin, chitosan, modified starch, and maltodextrin with water according to mass percentage, wherein β-cyclodextrin 12%, chitosan 1%, 33% modified starch, and 54% maltodextrin to form a wall material solution with a solid content of 18%, and heat to 95°C to completely dissolve and mix the wall material;

[0040] (2) Emulsification: Mix the above-mentioned wall material solution with rattan pepper oil of 20 degrees, stir at a high speed until the mixture is uniform, and emulsify to obtain an emulsion, wherein, the solid content of the wall material solution and rattan pepper oil are added at a ratio of 1.5:1;

[0041] (3) high-pressure homogenization: the above-mentioned emulsion is homogenized 2 times at 35MPa under a high-pressure homogenizer, and then homogenized 2 times at a p...

example 3

[0044] Example 3, a preparation method of rattan pepper oil microcapsules, comprising the following steps:

[0045] (1) Prepare wall material solution: prepare wall material solution by mixing β-cyclodextrin, chitosan, modified starch, and maltodextrin with water according to mass percentage, wherein 6% of β-cyclodextrin, chitosan 0.1%, 30% modified starch, and 63.9% maltodextrin to form a wall material solution with a solid content of 20%, and heat to 90°C to completely dissolve and mix the wall material;

[0046] (2) Emulsification: mix the above-mentioned wall material solution with rattan pepper oil of 120 degrees, stir at a high speed until the mixture is uniform, and emulsify to obtain an emulsion, wherein the solids of the wall material solution and rattan pepper oil are added at a ratio of 2:1;

[0047] (3) high-pressure homogenization: the above-mentioned emulsion is homogenized 2 times at 30MPa under a high-pressure homogenizer, and then 1 time with a pressure of 40M...

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Abstract

The invention discloses a preparation method of zanthoxylum armatum oil microcapsules and a preparation method of zanthoxylum armatum gourmet powder. The preparation method of the zanthoxylum armatum oil microcapsule comprises the following steps: preparing a wall material solution, performing emulsifying, performing homogenizing at high pressure, performing drying and adding an anti-caking agent. The preparation method of the zanthoxylum armatum gourmet powder comprises the following steps: crushing the ingredients, and performing mixing, shaping and drying. The zanthoxylum armatum oil microcapsule prepared by the method is high in oil loading capacity, high in encapsulation efficiency, low in acid value, low in peroxide value, good in stability and long in shelf life, and the method is easy to realize production, low in cost, wide in application range and better in economic benefit. Besides, the zanthoxylum armatum oil microcapsule is used as a core raw material to prepare a zanthoxylum armatum gourmet powder seasoning product which is lasting in fragrance, rich in taste, moderate in numb taste, good in solubility, good in oxidation stability, low in peroxide value, low in acid value and long in shelf life, the method is simple, cost is low, production and application can be achieved easily, and better economic benefits are brought.

Description

technical field [0001] The present invention relates to the field related to the preparation of vegetable oil condiments, in particular to a method for preparing rattan pepper oil microcapsules, and to a method for preparing rattan pepper flavoring using the rattan pepper oil microcapsules as raw materials. Background technique [0002] Rattan pepper, scientific name Zanthoxylum armatum DC., also known as bamboo leaf pepper, sweet pepper, wild pepper, is a kind of spice plant of the Rutaceae Zanthoxylum genus, and is a kind of green pepper. It is mainly produced in Mount Emei and Hongya in Sichuan, as well as other areas in Sichuan, Shaanxi, Yunnan, Guizhou and other places. Its main chemical components include volatile oil, amide substances, alkaloids, etc. It has a unique and strong fragrance and is one of the important seasonings in Sichuan cuisine. Along with the raising of people's living standard, more and more higher to the mouthfeel and the fragrance requirement of ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L3/46A23L27/00B01J13/02
CPCA23L27/10A23L27/70A23L27/72A23L3/46B01J13/02A23V2002/00A23V2200/208A23V2250/511A23V2250/5112A23V2250/5118A23V2300/26A23V2300/38
Inventor 赵跃军阚启鑫文成刚刘果赵麟杜洁朱翔
Owner HONGYA YAOMAZI FOOD
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