Preparation method of granular microcapsule type spice and application of granular microcapsule type spice in cigarettes
A technology of microcapsules and granules, applied in the field of tobacco industry, can solve the problems of insufficient aroma of cigarette products, poor rigidity of essence microcapsules, and poor structure retention ability, so as to ensure the effect of sensory evaluation, increase the fragrance retention time and structure full effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0033] (1) Preparation of raw materials for wall material A: Take purified spirulina polysaccharide (purity 95%), prepare 1.0% polysaccharide solution, add a certain amount of gelatin and lactose solution, the ratio of gelatin and lactose is 3:1, at 42 ℃ Under ambient conditions, magnetically stir until completely dissolved at a magnetic stirring speed of 450 rpm for 30 min.
[0034] (2) Preparation of curing solution (wall material B and wall material C): take a certain amount of wall material B (β-D-mannuronic acid and α-L-guluronic acid connected by 1-4 glycosidic bonds) linear polymer), and wall material C (a mixture of branched chain corn porous starch and plant pectin), dissolved in water with a certain amount of anhydrous calcium chloride, wherein the concentration of wall material B is 4%, and the concentration of wall material C 1.5%, and adjust the pH to 5 with sodium bicarbonate.
[0035] (3) Preparation of core material: Add the Panax notoginseng extract to the wa...
Embodiment 2
[0041] Similarly, the spices were prepared in the form of microcapsules, and the preparation method of the microcapsules spices was basically the same as in Example 1, except that gelatin and lactose were not added in the preparation process of step (1).
Embodiment 3
[0043]Similarly, the spices were prepared in the form of microcapsules, and the preparation method of the microcapsules spices was basically the same as in Example 1, the only difference being that no gelatin was added in the preparation process of step (1), and only 2% lactose was added.
PUM
| Property | Measurement | Unit |
|---|---|---|
| quality score | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
Login to View More 
