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Preparation method of mature vinegar containing spice essential oil nano emulsion

A nano-emulsion and spice technology, applied in the field of condiment processing, can solve problems such as shortening shelf life, reducing sensory quality of mature vinegar, and poor consumer experience of consumers, reducing quality changes, avoiding strong volatility and instability, and making it easy to use. The effect of mass production

Pending Publication Date: 2022-04-29
郑州雪麦龙食品香料有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The addition of spices in the existing specific flavor seasonings tends to reduce the sensory quality of mature vinegar, and it is easy to produce sedimentation and flocs during the shelf life to cause stratification, which brings bad consumption experience to consumers and shortens its shelf life.

Method used

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  • Preparation method of mature vinegar containing spice essential oil nano emulsion
  • Preparation method of mature vinegar containing spice essential oil nano emulsion
  • Preparation method of mature vinegar containing spice essential oil nano emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: A kind of preparation method of aged vinegar containing ginger essential oil nanoemulsion

[0028] The main steps are as follows:

[0029] (1) Preparation of emulsifier: mix T-60 and PGFE uniformly in proportion, and take 15% of the total mass of the emulsion.

[0030] (2) Preparation of coarse emulsion: adopt agent-in-oil method to mix 5% ginger essential oil and 15% emulsifier evenly, add 80% deionized water after fully stirring to obtain coarse emulsion;

[0031] (3) Process the crude emulsion obtained in step (2) by high-energy emulsification, homogeneously circulate 4 times under 50MPa pressure, and finally obtain the uniform, stable and clear ginger essential oil nanoemulsion by cooling in an ice-water bath (30min).

[0032] (4) Mature vinegar deployment: add the ginger essential oil nanoemulsion of above-mentioned gained in proportion, the addition amount of ginger essential oil nanoemulsion is 1% of product total volume, stirs by magnetic stirrer ...

Embodiment 2

[0034] Embodiment 2: A kind of preparation method of mature vinegar containing pepper essential oil nanoemulsion

[0035] The main steps are as follows:

[0036] (1) Preparation of emulsifier: mix T-60 and PGFE uniformly in proportion, and take 12% of the total mass of the emulsion.

[0037] (2) Preparation of coarse emulsion: adopt agent-in-oil method to mix 4% pepper essential oil and 12% emulsifier evenly, add 84% deionized water after fully stirring to obtain coarse emulsion;

[0038] (3) The crude emulsion obtained in step (2) was processed by a high-energy emulsification method, homogeneously circulated 4 times under a pressure of 50 MPa, and finally the homogeneous, stable, clear and transparent pepper essential oil nanoemulsion was obtained by cooling in an ice-water bath (30 min).

[0039] (4) Mature vinegar deployment: add the pepper essential oil nano-emulsion of above-mentioned gained in proportion, the addition amount of pepper essential oil nano-emulsion is 1% o...

Embodiment 3

[0041] Embodiment 3: A kind of preparation method of mature vinegar containing Zanthoxylum bungeanum essential oil nanoemulsion

[0042] The main steps are as follows:

[0043] (1) Preparation of emulsifier: Mix T-60 and PGFE uniformly at a ratio of 2:1, and take 8% of the total mass of the emulsion.

[0044] (2) Preparation of the coarse emulsion: using the agent-in-oil method to fully stir 3% Zanthoxylum bungeanum essential oil, 8% compound emulsifier and 89% deionized water to obtain the coarse emulsion;

[0045] (3) Process the crude emulsion obtained in step (2) by high-energy emulsification method, homogeneously circulate 4 times under 50MPa pressure, and finally cool down in an ice-water bath (30min) to obtain the homogeneous, stable, clear and transparent Zanthoxylum bungeanum essential oil nanoemulsion.

[0046] (4) Mature vinegar deployment: add the Zanthoxylum bungeanum essential oil nano-emulsion of above-mentioned gain in proportion, the addition amount of Zantho...

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Abstract

The invention discloses a preparation method of mature vinegar containing spice essential oil nano emulsion, and belongs to the technical field of seasoning processing. The preparation method comprises the following steps: preparing spice essential oil into stable, clear and transparent O / W type nano-emulsion through an efficient nano-emulsification technology, then adding the nano-emulsion into mature vinegar, uniformly stirring by using a magnetic stirrer to obtain a semi-finished product, filling and sealing the blended semi-finished product mature vinegar in a sterile state, and carrying out ultraviolet radiation sterilization to obtain a finished product. According to the spice essential oil nano-emulsion and the preparation method thereof, the limitation of application of the essential oil in water-soluble products is solved, the spice essential oil nano-emulsion prepared by adopting the method is safe in preparation raw materials, simple and convenient in preparation method and easy for large-scale production, and can be widely applied to bacteriostasis and corrosion prevention of foods; the spice essential oil is prepared into the nano-emulsion to be used for the mature vinegar, so that the quality change of the mature vinegar can be reduced, and the mature vinegar with specific flavor is prepared.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, and in particular relates to a method for preparing aged vinegar containing spice essential oil nanoemulsion. Background technique [0002] Plant essential oils are secondary metabolites of plants. Due to their low water solubility, dense flavor and high volatility, their application in the food industry is limited. A nanoemulsion is an isotropic, thermodynamically stable colloidal dispersion. Therefore, to enhance the dispersion of essential oils in water and prevent the degradation of essential oils, nanoemulsions can be an alternative. [0003] Food-grade nanoemulsions can prevent functional nutrients from being oxidized, and improve their water solubility and bioavailability. In addition, the use of emulsion embedding technology can reduce the inherent flavor of essential oils to a certain extent, making it easier to be accepted by consumers. During the application process, it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 张慜史亚濛王明奇邓德伟
Owner 郑州雪麦龙食品香料有限公司
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