Preparation method of peppermint essence

Abstract

The invention relates to a preparation method of peppermint essence, which solves the problems of quick volatilization and poor durability of the traditional peppermint essence by optimizing the combination of essence components and a slow-release carrier by adopting a multi-layer microcapsule slow-release technology and a nanocapsule technology. According to the method, essence components such as menthol, menthone and leaf isovalerate are mixed with at least two layers of microcapsules, the outer layer microcapsules slowly release fragrance, the inner layer microcapsules quickly release fragrance, and it is ensured that the fragrance is kept for a long time in the using process. Meanwhile, the essence is uniformly dispersed in different carrier systems through ultrasonic-assisted emulsification by adopting a nanocapsule technology, so that the stability and dispersity of the essence are improved. In addition, the temperature-responsive and pH-responsive polymer materials are introduced, so that the release rate of the essence can be adjusted according to the external environment, and the adaptability of the essence is further enhanced.

Description

Technical Field

[0001] This invention relates to the field of food flavoring technology, and more specifically to a method for preparing peppermint flavoring. Background Technology

[0002] Peppermint flavoring is widely used in food, daily chemicals, and pharmaceuticals, becoming an indispensable ingredient in many products due to its refreshing aroma and cooling sensation. However, existing methods for preparing peppermint flavoring have certain limitations. First, traditional peppermint flavorings are prone to volatility during storage and use, resulting in rapid aroma release and poor persistence, failing to meet consumers' demands for long-lasting and stable aromas. Second, existing flavoring technologies often use a single carrier system, lacking adaptability to different carrier systems (such as water-based and oil-based), leading to inconsistent flavor performance in different products and affecting the quality of the final product.

[0003] Furthermore, with the increasing consumer demand for natural and long-lasting aromas, traditional methods for preparing peppermint flavorings have gradually revealed problems such as high cost, high volatility, and difficulty in controlling aroma release. While existing technologies employ microencapsulation and other methods to delay flavor evaporation, they still struggle to effectively address the stability and persistence of the aroma in different usage scenarios. Particularly in environments with varying temperatures and pH levels, the flavoring's performance is often unstable, failing to achieve the desired effect. Therefore, designing a peppermint flavoring preparation method that is compatible with multiple carrier systems and improves flavor stability and persistence has become a pressing technical challenge for the peppermint flavoring industry. Summary of the Invention

[0004] To address the aforementioned issues, this invention employs multilayer microcapsule sustained-release technology, nanocapsule encapsulation technology, and temperature- and pH-responsive carriers. This invention provides a method for preparing peppermint flavoring that maintains stability and durability in different carrier systems and effectively prolongs aroma release time.

[0005] To achieve the above objectives, the present invention provides the following technical solution, which mainly includes: A method for preparing peppermint flavoring, the method comprising the following steps: It provides peppermint flavoring ingredients such as menthol, menthone, and leaf valerate, which are mixed in a predetermined ratio; The peppermint flavoring component is mixed with a multilayer sustained-release carrier, which includes at least two layers of microcapsules, wherein the outer microcapsules have a slower release rate and the inner microcapsules have a faster release rate. The inner microcapsules release the aroma rapidly at the beginning of use, while the outer microcapsules release the aroma slowly over a longer period of time.

[0006] In one specific embodiment, the outer microcapsule is made of chitosan or a derivative thereof, and the inner microcapsule is made of polyvinyl alcohol (PVA) or gelatin. The microcapsules are prepared by spray drying or freeze drying.

[0007] In one specific embodiment, the sustained-release carrier is a nanocapsule with a particle size of 50-200 nanometers. The nanocapsule is composed of a hydrophilic polymer material selected from chitosan, polyvinyl alcohol, and polylactic acid.

[0008] In one specific embodiment, the nanocapsules are prepared by ultrasonic-assisted emulsification technology, wherein the emulsification process uses ultrasonic vibration frequency of 20-30kHz and processing time of 5-10 minutes.

[0009] In one specific embodiment, the peppermint flavoring components are in the following mass ratio: menthol: menthone: isovaleric acid leaf ester = 2.5:1:0.5.

[0010] In one specific embodiment, the outer microcapsule of the multilayer microcapsule has low permeability and mainly delays the volatilization of aroma through the cross-linking structure of chitosan material, ensuring the aroma is long-lasting and stable; while the inner microcapsule has a high dissolution rate and rapidly releases aroma in the initial stage through the solubility of polyvinyl alcohol.

[0011] In one specific embodiment, the mixing temperature of the fragrance and the carrier in the method is controlled between 30°C and 50°C.

[0012] In one specific embodiment, the sustained-release carrier is a temperature-responsive or pH-responsive polymer material, which undergoes a phase transition when the temperature or pH changes, thereby controlling the release rate of the fragrance.

[0013] In one specific embodiment, the temperature-responsive polymer is poly(N-isopropylacrylamide) (PNIPAM) with a transition temperature of 30°C to 40°C; the pH-responsive polymer is polymethacrylate, suitable for controlling fragrance release within a pH range of 5.5 to 7.5.

[0014] The peppermint flavoring preparation method of this invention achieves an innovative breakthrough in the stability, persistence, and controlled release of the flavoring during use by combining multilayer microcapsule sustained-release technology and nanocapsule technology. The multilayer microcapsule design allows the inner microcapsules to release the aroma rapidly in the initial stage, while the outer microcapsules release it slowly over a longer period. This solves the problems of rapid evaporation and poor aroma persistence in traditional peppermint flavorings, thus significantly extending the aroma retention time and improving the consumer experience.

[0015] Furthermore, this invention employs temperature-responsive and pH-responsive polymer materials, enabling the release of fragrance to be adjusted according to changes in the external environment. This intelligent control of fragrance release rate ensures that the fragrance is released gradually in a predetermined manner in different usage environments (such as oral, skin, or other application scenarios), further enhancing the versatility and adaptability of the fragrance.

[0016] The introduction of nanocapsules not only enhances the stability and dispersibility of fragrances but also improves the compatibility of fragrance components in different carrier systems, enabling the fragrances to exhibit excellent effects in various carriers such as oil-based, alcohol-based, and water-based carriers. Furthermore, nanocapsule technology, through ultrasonic-assisted emulsification, ensures the uniform distribution of fragrance components, avoiding aggregation or precipitation, and further enhancing the quality stability of the fragrances. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the provided drawings without creative effort.

[0018] Figure 1 This is a flowchart of the preparation method of the refreshing mint flavoring of the present invention. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] The present invention will be further described below with reference to the accompanying drawings. It should be understood that the following embodiments are only used to explain the present invention and are not intended to limit the scope of protection of the present invention. Those skilled in the art can make equivalent substitutions or modifications to the parameter values, isolation action combinations, execution point types, etc., without departing from the concept of the present invention, and all such substitutions or modifications should fall within the scope of protection of the present invention.

[0021] Example 1: Preparation method of peppermint flavoring Step 1: Selection and proportioning of fragrance ingredients First, select the main components of peppermint flavoring: menthol, menthone, and isovaleric acid leaf ester, and mix them according to the following mass ratio: Menthol: 2.5 parts Menthone: 1 part Leaf ester of isovaleric acid: 0.5 parts Mix the above fragrance ingredients thoroughly in a container, ensuring even distribution of each component. To enhance the smoothness of the aroma, you can add appropriate amounts of natural geranium oil and ethyl vanillin; the proportions can be adjusted according to actual needs.

[0022] Step 2: Preparation of multilayer microcapsules Next, the flavor mixture is mixed with the sustained-release carrier material. The sustained-release carrier consists of two layers of microcapsules: the outer microcapsule is made of chitosan (or its derivatives), and the inner microcapsule is made of polyvinyl alcohol (PVA). The specific operating steps are as follows: Preparation of outer microcapsules: Chitosan and a cross-linking agent (such as glutaraldehyde) are dissolved in deionized water to prepare a chitosan solution.

[0023] The peppermint flavor mixture was added to the chitosan solution and stirred until homogeneous to form an encapsulation system for the outer microcapsules.

[0024] The outer microcapsules were dried using spray drying or freeze drying to obtain chitosan-coated flavor outer microcapsules.

[0025] Preparation of inner layer microcapsules: Polyvinyl alcohol (PVA) is mixed with water to form a polyvinyl alcohol solution.

[0026] The outer microcapsules are immersed in a polyvinyl alcohol solution and stirred again to ensure that the inner polyvinyl alcohol material uniformly coats the outer microcapsules.

[0027] The microcapsules were dried using spray drying to obtain the inner and outer layer microcapsule structure.

[0028] Step 3: Preparation of Nanocapsules To improve the stability and dispersibility of fragrances, the fragrance components also need to be encapsulated using nanocapsule technology. The specific steps are as follows: Add the peppermint flavoring mixture to a solution containing hydrophilic polymer materials (such as chitosan, polyvinyl alcohol, and polylactic acid).

[0029] Ultrasonic-assisted emulsification technology is used to emulsify the mixture using ultrasonic equipment. The ultrasonic frequency is set to 20-30 kHz, and the emulsification time is 5-10 minutes to ensure uniform dispersion of the fragrance components.

[0030] The emulsified mixture was dried by spray drying or freeze drying to obtain nanocapsules with a particle size of 50-200 nanometers.

[0031] Step 4: Introduction of temperature-responsive and pH-responsive carriers To further optimize fragrance release control, this embodiment employs temperature-responsive polymers (such as poly(N-isopropylacrylamide) (PNIPAM)) and pH-responsive polymers (such as polymethacrylate). The specific operation is as follows: PNIPAM was selected as the temperature-responsive material and polymethyl methacrylate as the pH-responsive material. They were dissolved in water in a predetermined ratio to form a responsive carrier solution.

[0032] After mixing the peppermint flavoring with the nanocapsules, add the mixture to the responsive polymer solution and stir until homogeneous.

[0033] The mixture was processed by spray drying to obtain a fragrance carrier that is responsive to temperature or pH.

[0034] Step 5: Mixing and Packaging The multilayer microcapsules and nanocapsules prepared above were mixed with a responsive carrier, stirred evenly, and then finally encapsulated. The mixing temperature of the fragrance and carrier was controlled between 30℃ and 50℃ to avoid the volatilization or degradation of the fragrance components due to high temperature.

[0035] Step 6: Storage and Use The prepared peppermint flavoring is stored in a sealed container. When using it, different carrier systems, such as water-based carriers, oil-based carriers, or composite carriers, are selected as needed to ensure the stability and durability of the flavoring in various products.

[0036] Sensory, volatility, and persistence tests were conducted to evaluate the aroma performance of the prepared peppermint flavoring in different carrier systems. The test results show that the peppermint flavoring prepared by this method can continuously release a cooling sensation during use and stably releases its aroma in different environments (such as temperature and pH changes), exhibiting significant persistence and high adaptability.

[0037] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. For the apparatus disclosed in the embodiments, since they correspond to the methods disclosed in the embodiments, the description is relatively simple; relevant parts can be referred to in the method section.

[0038] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing peppermint flavoring, characterized in that, The method includes the following steps: It provides peppermint flavoring ingredients such as menthol, menthone, and leaf valerate, which are mixed in a predetermined ratio; The peppermint flavoring component is mixed with a multilayer sustained-release carrier, which includes at least two layers of microcapsules, wherein the outer microcapsules have a slower release rate and the inner microcapsules have a faster release rate. The inner microcapsules release the aroma rapidly at the beginning of use, while the outer microcapsules release the aroma slowly over a longer period of time.

2. The method for preparing peppermint flavoring according to claim 1, characterized in that, The outer microcapsule is made of chitosan or its derivatives, and the inner microcapsule is made of polyvinyl alcohol (PVA) or gelatin. The microcapsules are prepared by spray drying or freeze drying.

3. The method for preparing peppermint flavoring according to claim 1, characterized in that, The sustained-release carrier is a nanocapsule with a particle size of 50-200 nanometers. The nanocapsule is composed of a hydrophilic polymer material selected from chitosan, polyvinyl alcohol, and polylactic acid.

4. The method for preparing peppermint flavoring according to claim 3, characterized in that, The nanocapsules are prepared using ultrasound-assisted emulsification technology, wherein the emulsification process employs an ultrasonic vibration frequency of 20-30 kHz and a processing time of 5-10 minutes.

5. The method for preparing peppermint flavoring according to claim 1, characterized in that, The peppermint flavoring components are in the following mass ratio: menthol: menthone: isovaleric acid leaf ester = 2.5:1:0.

5.

6. The method for preparing peppermint flavoring according to claim 1, characterized in that, The outer microcapsules of the multilayer microcapsules have low permeability and mainly delay the volatilization of aroma through the cross-linking structure of chitosan material, ensuring the aroma is long-lasting and stable; while the inner microcapsules have a high dissolution rate and rapidly release aroma in the initial stage through the solubility of polyvinyl alcohol.

7. The method for preparing peppermint flavoring according to claim 1, characterized in that, In the method, the mixing temperature of the fragrance and the carrier is controlled between 30°C and 50°C.

8. The method for preparing peppermint flavoring according to claim 1, characterized in that, The sustained-release carrier is a temperature-responsive or pH-responsive polymer material, which undergoes a phase transition when the temperature or pH changes, thereby controlling the release rate of the fragrance.

9. The method for preparing peppermint flavoring according to claim 8, characterized in that, The temperature-responsive polymer is poly(N-isopropylacrylamide) (PNIPAM), with a transition temperature of 30°C to 40°C; the pH-responsive polymer is polymethacrylate, suitable for controlling fragrance release within a pH range of 5.5 to 7.5.

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