Embedding and fragrance locking process of dried orange peel flavored bread

Abstract

The invention relates to the technical field of food processing, and discloses an embedding and fragrance locking process of dried orange peel flavored bread, which comprises the following steps: S1, pretreatment of dried orange peel raw materials and preparation of a characteristic fragrance base; s2, a preparation stage of a water phase and an oil phase of the compounded wall material; s3, an emulsifying and homogenizing stage; s4, a spray drying microcapsule forming stage; s5, a bread production whole-process fragrance locking adaptation application stage; through embedding and fragrance locking treatment, the problem that characteristic fragrance components are easy to volatilize and lose in the production process of the dried orange peel flavored bread is effectively solved, the natural characteristic flavor of the dried orange peel is completely reserved, the damage of a high-temperature processing link to flavor substances is avoided, the retention rate of the dried orange peel flavor in the finished bread is increased, and the fragrance retention time is prolonged; the dried tangerine or orange peel powder is added into the bread, so that the bread can present full and uniform dried tangerine or orange peel flavor in the processes of eating, chewing and aftertaste, the flavor level of the product is enriched, the bad flavors such as bitterness are prevented from being separated out, and the overall taste quality of the bread is improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a process for embedding and locking in the aroma of tangerine peel flavored bread. Background Technology

[0002] Dried tangerine peel is a unique ingredient that is both food and medicine. It has a unique aroma and flavor and rich nutritional properties. In recent years, it has been widely used in the development of baked goods. Dried tangerine peel flavored bread has gained widespread recognition from consumers for its unique flavor and taste. In the current production process of tangerine peel flavored bread, the addition of flavor substances is mostly done by directly adding tangerine peel powder, tangerine peel extract or tangerine peel essential oil. Bread production requires multiple processes such as dough fermentation and high-temperature baking. Temperature changes and mechanical action during processing can easily lead to a large loss of volatile flavor substances in tangerine peel, resulting in problems such as insufficient tangerine peel flavor, short aroma retention time and rapid flavor decay in the finished bread, making it difficult to stably maintain the characteristic flavor of tangerine peel. To address the issue of flavor loss, some production processes employ simple flavor encapsulation techniques. However, existing encapsulation processes are poorly compatible with the entire bread production process, failing to achieve targeted release and stable retention of flavor substances, and thus failing to meet the demands of industrial mass production and product quality improvement. Summary of the Invention

[0003] The purpose of this invention is to provide a process for embedding and locking in the aroma of tangerine peel flavored bread, so as to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, the present invention adopts the following technical solution: A process for embedding and locking in the aroma of tangerine peel flavored bread includes the following steps: S1. Pretreatment of tangerine peel raw materials and preparation of characteristic aroma base: The screening and pretreatment of tangerine peel raw materials are completed, the characteristic aroma base of tangerine peel is prepared by supercritical CO2 extraction, and the aroma base is stored in a low temperature sealed container. S2. In the preparation stage of the aqueous and oil phases of the compound wall material, the compound wall material is weighed and dissolved at a constant temperature according to the preset ratio to prepare an aqueous solution of the wall material with a total solids content that meets the standard. At the same time, the preparation and constant temperature preparation of the characteristic aroma base oil phase of tangerine peel are completed. S3, Emulsification and Homogenization Stage: The oil phase is dripped into the aqueous phase at a uniform rate to complete high-speed shearing initial emulsification. O / W type emulsion with uniform particle size is prepared by two-stage high-pressure homogenization, and the qualified emulsion is temporarily stored at a constant temperature. S4. Spray drying microcapsule forming stage: complete the preheating and parameter setting of the spray drying equipment, prepare tangerine peel flavor-locking microcapsule powder through centrifugal atomization and hot air convection drying, and complete the sieving, vacuum packaging and storage of the powder. S5. In the bread production process, the aroma-locking and adaptation application stage uses the sponge dough method to complete the segmented kneading and constant temperature and humidity fermentation of the bread dough. The tangerine peel flavor-locking microcapsules are added and mixed at the preset time, and the bread is shaped, baked, cooled and sealed for packaging.

[0005] As a further improvement to this technical solution: Step S1 specifically includes: the tangerine peel raw materials used meet the following requirements: aged Xinhui tangerine peel for 3 years or more, free from mold, insect infestation, and impurities; volatile oil content not less than 2.0 mL / 100g; hesperidin content not less than 3.5%; food-grade carbon dioxide with a purity not less than 99.9%; and food-grade anhydrous ethanol with a purity not less than 99.5%. Selecting tangerine peel raw materials that meet the requirements, completing the raw material screening, removing the white pith from the inner layer of the tangerine peel, spreading the treated tangerine peel flat in a low-temperature hot air circulating oven, setting the drying temperature to 40℃, drying until the moisture content of the tangerine peel is not higher than 8%, and then immersing the dried tangerine peel in a [unclear - possibly a specific oven or container]. The powder is pulverized and then passed through a 60-mesh sieve using a standard inspection sieve to obtain dried tangerine peel powder. The dried tangerine peel powder is then fed into the extraction vessel of a supercritical CO2 extraction device. After feeding, the extraction vessel and the separation vessel are sealed. The supercritical CO2 extraction device is then turned on, and the extraction vessel pressure is set to 30 MPa, the extraction vessel temperature to 45°C, the CO2 flow rate to 20 L / h, and the extraction time to 2 hours. Simultaneously, the separation vessel I pressure is set to 6 MPa, the separation vessel I temperature to 35°C, the separation vessel II pressure to 4 MPa, and the separation vessel II temperature to 30°C. After extraction, the extract in separation vessel I is collected to obtain the characteristic aroma base of tangerine peel. The characteristic aroma base of tangerine peel is then sealed with anhydrous ethanol and placed in a low-temperature refrigerator, with the refrigerator temperature set to 4°C.

[0006] As a further improvement to this technical solution: Step S2 specifically includes: the wall material raw materials used meet the following requirements: sodium octenyl succinate starch is food grade, with a degree of substitution of 0.02 to 0.03 and a gelatinization temperature not exceeding 70°C; maltodextrin is food grade, with a DE value of 10 to 12 and a moisture content not exceeding 6%; β-cyclodextrin is food grade, with a purity of not less than 99% and a moisture content not exceeding 10%; edible gelatin is food grade, with a blister strength of 220 to 240 gBloom and a moisture content of [missing information]. The content of the raw materials should not exceed 12%, and the glyceryl monostearate used should be food grade with a monoester content of not less than 90%. The conductivity of the deionized water used should not exceed 5 μS / cm, and the total bacterial count should not exceed 10 CFU / mL. Based on 100% of the total mass of the wall material, all raw materials should be weighed according to the following proportions: sodium octenyl succinate starch 60%, maltodextrin 25%, β-cyclodextrin 10%, and edible gelatin 5%. Deionized water should be added to a constant temperature water bath mixing vessel, and the water bath temperature should be set to 55℃. Start the stirring machine at 80 rpm. Add the weighed wall material raw materials to the constant-temperature water bath stirring vessel in the following order: maltodextrin, sodium octenyl succinate starch, β-cyclodextrin, and edible gelatin. Add the next raw material only after each one has completely dissolved. After all wall material raw materials are completely dissolved, maintain a constant temperature of 55℃ and stir for 30 minutes to obtain a wall material aqueous solution with a total solids content of 30%. Transfer the wall material aqueous solution to a vacuum degassing machine and set the vacuum level to -0.08 MPa. Degas at room temperature for 30 minutes. After degassing, transfer to a constant temperature water bath mixing pot and maintain a constant temperature of 55℃ for later use. Weigh the characteristic flavor base of dried tangerine peel and glyceryl monostearate at a mass ratio of 98:2. Add the weighed glyceryl monostearate to a high-speed shear emulsifier, set the temperature to 50℃, and stir until completely melted. Add the characteristic flavor base of dried tangerine peel to the high-speed shear emulsifier, start stirring, and stir at a speed of 10,000 rpm for 3 minutes to obtain a uniform oil phase. Maintain a constant temperature of 50℃ for later use.

[0007] As a further improvement to this technical solution: Step S3 specifically includes: turning on the constant temperature jacket system of the high-speed shear emulsifier, setting the constant temperature to 55℃, adding all the prepared aqueous phase solution of the wall material to the high-speed shear emulsifier, turning on the stirrer, setting the stirrer speed to 20,000 rpm, maintaining the speed of the high-speed shear emulsifier stable, adding the prepared oil phase to the high-speed shear emulsifier dropwise at a uniform rate, with the oil phase to water phase feed mass ratio of 1:4, maintaining a stirrer speed of 20,000 rpm throughout the dropwise process, and after all the oil phase has been added, maintaining a stirrer speed of 20,000 rpm and continuing shear emulsification for 3 minutes to obtain the primary emulsion, taking a sample from the primary emulsion, letting it stand at room temperature for 2 hours, and observing. The emulsion is considered qualified if it shows no stratification or demulsification. The qualified emulsion is then transferred to the feed tank of a high-pressure homogenizer. The constant temperature control system of the high-pressure homogenizer is activated, and the material temperature is set to 55℃. The high-pressure homogenizer is then started, with the first-stage homogenization pressure set to 40MPa and the second-stage homogenization pressure set to 5MPa. The material circulation pipeline is opened to circulate and homogenize the emulsion twice. After homogenization, a sample is taken from the homogenizer outlet, and the particle size distribution of the emulsion is detected using a laser particle size analyzer. If the particle size D90 is not higher than 2μm, the homogenization is considered qualified. The qualified homogenized emulsion is then transferred to a constant temperature storage tank, with the constant temperature set to 55℃. The low-speed stirring system is activated at a stirring speed of 30rpm to maintain a stable emulsion state.

[0008] As a further improvement to this technical solution: Step S4 specifically includes: turning on the electric heating air inlet system of the centrifugal spray dryer, setting the air inlet temperature to 180℃, starting the equipment preheating for 30 minutes, simultaneously turning on the cyclone separator and pulse bag filter, after the equipment preheating is complete, turning on the high-speed centrifugal atomizer, setting the atomizer frequency to 300Hz, controlling the atomizer operating speed to not be less than 15000rpm, opening the discharge valve of the constant temperature storage tank, and conveying the homogenized emulsion to the centrifugal atomizer through a peristaltic pump, setting the feeding speed to 15mL / min, maintaining a stable air inlet temperature throughout the feeding process, and simultaneously controlling the outlet air temperature to be stable at 85℃. After the emulsion is fed, keep the equipment running for 10 minutes to dry and collect the residual material in the tower. Then, stop the equipment and turn off the atomizer, air inlet heating system, cyclone separator system, and pulse bag filter in sequence. Collect the powder material at the bottom of the spray drying tower and the outlet of the cyclone separator. Combine the qualified fine powder collected by the pulse bag filter to obtain the crude product of tangerine peel flavor microcapsules. Transfer the collected crude microcapsule product to a low-temperature and low-humidity drying room and use a standard inspection sieve to pass it through an 80-mesh sieve to remove agglomerated material. Obtain the finished product of tangerine peel flavor-locking microcapsules. Use a vacuum feeder to transport the finished microcapsule product to a vacuum packaging machine to complete the vacuum sealing packaging. Then, store it in a cool and dry environment at room temperature.

[0009] As a further improvement to this technical solution: Step S5 specifically includes: the bread ingredients used meet the following requirements: high-gluten wheat flour is food grade, with a protein content of not less than 12.5%, a wet gluten content of not less than 32%, and an ash content of not more than 0.55%; high-activity dry yeast is food grade, with a live bacteria count of not less than 20 billion / g; white sugar is food grade, with a sucrose content of not less than 99.5%; edible salt is food grade, with a sodium chloride content of not less than 97%; whole milk powder is food grade, with a fat content of not less than 26% and a protein content of not less than 0.55%. The proportion of whole egg liquid is not less than 24%. The whole egg liquid is prepared from fresh eggs after shelling, without broken yolks or spoilage, and the total bacterial count is not higher than 5000 CFU / mL. The unsalted butter is food grade, with a fat content of not less than 82% and a moisture content of not more than 16%. The drinking water meets the GB5749 standard for drinking water. The bread production process adopts the sponge method, with 100% of the total mass of high-gluten wheat flour as the basis. The raw materials are weighed and processed. The first step is to prepare the sponge dough. The raw materials for the sponge dough are weighed according to the proportion: 70% high-gluten wheat flour and 0.5% high-activity dry yeast.Add 5% high-gluten wheat flour and 40% drinking water to a double-speed, dual-action dough mixer. Start the slow mixing speed for 4 minutes, mixing until the dough is free of dry flour and lumps. Transfer the kneaded starter dough to a smart fermentation box, setting the fermentation temperature to 26℃, relative humidity to 75%, and fermentation time to 4 hours. The second step is to knead the main dough. Weigh the main dough ingredients according to the following proportions: 30% high-gluten wheat flour, 10% white sugar, 1% salt, 3% whole milk powder, 5% whole egg liquid, and 20% drinking water. Add the fermented starter dough to the double-speed, dual-action dough mixer. Using a dual-speed dough mixer, add the weighed main dough ingredients in the following order: high-gluten wheat flour, whole milk powder, granulated sugar, whole egg liquid, and drinking water. Start the slow mixing speed for 3 minutes, mixing until the ingredients are evenly combined. Then, switch the dough mixer to high speed and mix for 5 minutes, until the dough reaches the extended stage. Add 8% unsalted butter to the dough mixer and start the slow mixing speed for 2 minutes, mixing until the butter is fully incorporated into the dough. Then, switch the dough mixer to high speed and mix for 3 minutes, until the dough reaches the fully extended stage. Add 3% of the finished tangerine peel flavor-locking microcapsule product into the machine, start slow mixing for 1 minute, and mix until the microcapsule powder is evenly mixed into the dough. Stop mixing. The third step is to complete the primary fermentation. Transfer the kneaded main dough to the intelligent fermentation box, set the fermentation temperature to 28℃, relative humidity to 75%, and fermentation time to 30 minutes. The fourth step is to complete the division and relaxation. Divide the fermented dough into 80g portions using a dough divider, round them using a dough rounding machine, and let them rest at room temperature for 15 minutes. The fifth step is to complete the shaping and final fermentation. The dough is shaped and placed in a mold, then transferred to a smart fermentation box. The fermentation temperature is set to 35℃, relative humidity 85%, and fermentation time 50 minutes, until the dough volume expands to 80% of the mold's capacity. Step six involves baking: placing the fermented dough in an electric oven, setting the top heat to 200℃ and the bottom heat to 180℃, and baking time 12-15 minutes. Step seven involves cooling and packaging: after baking, the bread is removed from the oven and unmolded by tapping the pan. It is then placed on a cooling rack to cool until the center temperature of the bread is below 35℃. Finally, it is vacuum-sealed and stored at room temperature for post-fermentation.

[0010] As a further improvement to this technical solution, S6 includes the following: After each incremental update of the user profile parameters, the profile parameters are automatically and strongly bound to the device's unique hardware serial number at the hardware level, and the binding relationship is written into the security chip for permanent fixation; at the kernel level, all channels for cross-device synchronization of user profiles and external data export are permanently closed, and the rules are written into the operating system kernel configuration and the security chip; for all cross-device account synchronization, data export, and external storage write requests, kernel-level forced interception is performed, and only the profile parameter call permissions of the current device's local process are opened.

[0011] As a further improvement to this technical solution, S7 includes the following: After each round of incremental learning, a full-process compliance verification is performed locally to confirm that there is no over-scope collection, no data transmission, and no illegal parameter modification. The generated compliance audit records are only encrypted and stored in the security chip. Temporary cache data, original collection feature data, and process residual data generated during the entire incremental learning process are irreversibly and tracelessly cleared at the security chip hardware level. After local hardware-level authorization, a one-click complete destruction operation of the user profile is performed. After destruction, the profile parameters, update records, and adaptation strategies are all irreversibly cleared and cannot be recovered.

[0012] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention effectively solves the problem of easy volatilization and loss of characteristic aroma components in the production process of tangerine peel flavored bread by embedding and locking aroma. It completely preserves the natural characteristic flavor of tangerine peel, avoids the destruction of flavor substances by high-temperature processing, improves the retention rate and aroma duration of tangerine peel flavor in the finished bread, and makes the bread present a full and uniform tangerine peel flavor in the mouth, chewing and aftertaste process, enriching the flavor layers of the product. At the same time, it avoids the precipitation of unpleasant flavors such as bitterness, and improves the overall taste quality of the bread.

[0013] 2. This invention uses raw materials and processing methods that meet food safety production standards, with no harmful solvent residues, ensuring the food safety of the product. The process steps are well compatible with existing industrial bread production lines, and standardized, large-scale, and stable production can be achieved without large-scale modifications to existing production equipment. The batches of products have strong flavor consistency, and the invention can effectively slow down the flavor decay rate during the storage of finished bread, extend the product's flavor shelf life, and improve the product quality and market competitiveness of tangerine peel flavored bread.

[0014] The above description is merely an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention and to implement it according to the contents of the specification, the preferred embodiments of the present invention are described in detail below with reference to the accompanying drawings. Specific embodiments of the present invention are given in detail below with reference to the accompanying drawings. Attached Figure Description

[0015] The accompanying drawings, which are included to provide a further understanding of the invention and form part of this application, illustrate exemplary embodiments of the invention and, together with their description, serve to explain the invention and do not constitute an undue limitation thereof. In the drawings: Figure 1 This is a schematic diagram of a method for embedding and locking the aroma in a type of tangerine peel flavored bread. Detailed Implementation

[0016] The principles and features of the present invention are described below with reference to the accompanying drawings. The examples given are for illustrative purposes only and are not intended to limit the scope of the invention. The invention is described more specifically in the following paragraphs by way of example with reference to the accompanying drawings. It should be noted that the drawings are in a very simplified form and use non-precise proportions, and are only used to facilitate and clarify the illustration of the embodiments of the present invention.

[0017] Please see Figure 1 In this embodiment of the invention, a process for embedding and locking in the aroma of tangerine peel flavored bread includes the following steps: S1. Pretreatment of tangerine peel raw materials and preparation of characteristic aroma base: The screening and pretreatment of tangerine peel raw materials are completed, the characteristic aroma base of tangerine peel is prepared by supercritical CO2 extraction, and the aroma base is stored in a low temperature sealed container. S2. In the preparation stage of the aqueous and oil phases of the compound wall material, the compound wall material is weighed and dissolved at a constant temperature according to the preset ratio to prepare an aqueous solution of the wall material with a total solids content that meets the standard. At the same time, the preparation and constant temperature preparation of the characteristic aroma base oil phase of tangerine peel are completed. S3, Emulsification and Homogenization Stage: The oil phase is dripped into the aqueous phase at a uniform rate to complete high-speed shearing initial emulsification. O / W type emulsion with uniform particle size is prepared by two-stage high-pressure homogenization, and the qualified emulsion is temporarily stored at a constant temperature. S4. Spray drying microcapsule forming stage: complete the preheating and parameter setting of the spray drying equipment, prepare tangerine peel flavor-locking microcapsule powder through centrifugal atomization and hot air convection drying, and complete the sieving, vacuum packaging and storage of the powder. S5. In the whole process of bread production, the aroma-locking and adaptation application stage is carried out by using the sponge dough method to complete the segmented kneading and constant temperature and humidity fermentation of the bread dough. The tangerine peel flavor-locking microcapsules are added and mixed at the preset time, and the bread is shaped, baked, cooled and sealed. Specifically, the process is divided into five consecutive execution stages, each stage proceeding sequentially, with the product of the previous stage serving as the raw material for the next stage. The general auxiliary equipment used in this process includes an electronic balance, model FA2204B, used for accurate weighing of all raw materials in the process, with a weighing accuracy of 0.1mg; and a low-temperature refrigerator, model BCD-256WD11MPC, used for low-temperature storage of heat-sensitive raw materials in the process, with a temperature control range of -20℃ to 10℃.

[0018] Step S1 specifically includes: The raw tangerine peel used must meet the following requirements: aged Xinhui tangerine peel for 3 years or more, free from mold, insects, and impurities; volatile oil content not less than 2.0 mL / 100g; hesperidin content not less than 3.5%; food-grade carbon dioxide with a purity not less than 99.9%; and food-grade anhydrous ethanol with a purity not less than 99.5%. Selecting tangerine peel raw materials that meet the requirements involves raw material screening, removing the white pith from the inner layer of the tangerine peel, laying the treated tangerine peel flat in a low-temperature hot air circulating oven, setting the drying temperature to 40℃, and drying until the moisture content of the tangerine peel is not higher than 8%. The dried tangerine peel is then fed into a universal pulverizer for pulverization. The dried tangerine peel powder was obtained by passing it through a 60-mesh sieve using a standard inspection sieve. The dried tangerine peel powder was then fed into the extraction vessel of a supercritical CO2 extraction device. After feeding, the extraction vessel and the separation vessel were sealed. The supercritical CO2 extraction device was then turned on, and the pressure of the extraction vessel was set to 30 MPa, the temperature of the extraction vessel was set to 45°C, the CO2 flow rate was set to 20 L / h, and the extraction time was set to 2 h. Simultaneously, the pressure of separation vessel I was set to 6 MPa, the temperature of separation vessel I was set to 35°C, the pressure of separation vessel II was set to 4 MPa, and the temperature of separation vessel II was set to 30°C. After extraction, the extract in separation vessel I was collected to obtain the characteristic aroma base of tangerine peel. The characteristic aroma base of tangerine peel was sealed with anhydrous ethanol and placed in a low-temperature refrigerator with the refrigerator temperature set to 4°C. Specifically, the raw material requirements are as follows: the tangerine peel used must meet the national standard requirements of GB / T22540 for geographical indication products, Xinhui tangerine peel; the food-grade carbon dioxide used must meet the requirements of GB1886.228, the national food safety standard for food additives, carbon dioxide; and the food-grade anhydrous ethanol used must meet the requirements of GB31640, the national food safety standard for food additives, ethanol. Supplementary raw material pretreatment: After removing the inner white pith from the tangerine peel raw material, the surface dust needs to be quickly rinsed with purified water. After rinsing, the surface moisture should be immediately absorbed with sterile filter paper, and then transferred to a low-temperature hot air circulating oven for drying to avoid residual impurities on the surface of the raw material affecting the purity of the extract. Equipment details and functions: The low-temperature hot air circulating oven, model CT-CO, adopts a forced hot air circulation structure. The temperature difference inside the oven does not exceed ±2℃. It is used for low-temperature drying of tangerine peel raw materials to avoid premature loss of volatile oils caused by high temperature. The universal pulverizer, model WF-20, is equipped with a toothed disc pulverizing structure and a water-cooling system. It is used for pulverizing and grinding dried tangerine peel raw materials. During the pulverizing process, the material temperature does not exceed 45℃ to avoid heat loss of volatile oils. The standard inspection sieve, model JS-200, is equipped with a 60-mesh standard sieve and is used for particle size screening of dried tangerine peel powder to ensure uniform particle size and improve extraction efficiency. The supercritical CO2 extraction device, model HA221-40-11, is equipped with a 1L extraction vessel, two series separation vessels, a high-pressure CO2 delivery pump, and a constant temperature control system. It is used for low-temperature extraction of the characteristic aroma base of tangerine peel, which completely preserves the volatile aroma components of tangerine peel and leaves no solvent residue. Additional process parameters: The loading coefficient of dried tangerine peel powder into the extraction vessel is 60% to 70% of the extraction vessel volume to ensure that CO2 and raw materials are in full contact during the extraction process; after extraction, the pressure must be released before opening the separation vessel to avoid the loss of aroma base due to sudden pressure drop; the aroma base is stored in brown sealed reagent bottles, and the bottle mouth is sealed with anhydrous ethanol to isolate air and prevent the aroma components from oxidizing and deteriorating.

[0019] Step S2 specifically includes: the wall material raw materials used must meet the following requirements: sodium octenyl succinate starch is food grade, with a degree of substitution of 0.02 to 0.03 and a gelatinization temperature not exceeding 70°C; maltodextrin is food grade, with a DE value of 10 to 12 and a moisture content not exceeding 6%; β-cyclodextrin is food grade, with a purity of not less than 99% and a moisture content not exceeding 10%; edible gelatin is food grade, with a blister strength of 220 to 240 gBloom and a moisture content not exceeding 12%; and monostearate is used... The glycerides are food grade, with a monoester content of not less than 90%. The deionized water used has a conductivity of not more than 5 μS / cm and a total bacterial count of not more than 10 CFU / mL. Based on 100% of the total mass of the wall material, all wall material raw materials are weighed according to the following proportions: sodium octenyl succinate starch 60%, maltodextrin 25%, β-cyclodextrin 10%, and edible gelatin 5%. The deionized water is added to a constant temperature water bath mixing vessel, the water bath temperature is set to 55℃, and the stirring is started at a speed of [missing information]. At 80 rpm, the weighed wall material raw materials were added sequentially to the constant temperature water bath stirring vessel in the following order: maltodextrin, sodium octenyl succinate starch, β-cyclodextrin, and edible gelatin. Each raw material was completely dissolved before adding the next. After all the wall material raw materials were completely dissolved, the mixture was stirred at a constant temperature of 55°C for 30 minutes to obtain a wall material aqueous solution with a total solids content of 30%. The aqueous solution was then transferred to a vacuum degassing machine, set to a vacuum degree of -0.08 MPa, and degassed at room temperature. Soak for 30 minutes. After degassing, transfer the mixture back to the constant temperature water bath mixing pot and keep it at a constant temperature of 55℃ for later use. Weigh the characteristic flavor base of dried tangerine peel and glyceryl monostearate at a mass ratio of 98:2. Add the weighed glyceryl monostearate to a high-speed shear emulsifier, set the temperature to 50℃, and stir until completely melted. Add the characteristic flavor base of dried tangerine peel to the high-speed shear emulsifier, start stirring, and stir at a speed of 10,000 rpm for 3 minutes to obtain a uniform oil phase. Keep it at a constant temperature of 50℃ for later use. Specifically, the raw material requirements are as follows: Sodium octenyl succinate starch used must meet the requirements of GB28303 National Food Safety Standard for Food Additives (Sodium octenyl succinate starch); maltodextrin used must meet the requirements of GB / T20884 National Standard for Maltodextrin; β-cyclodextrin used must meet the requirements of GB1886.180 National Food Safety Standard for Food Additives (β-cyclodextrin); edible gelatin used must meet the requirements of GB6783 National Food Safety Standard for Food Additives (Gelatin); and glyceryl monostearate used must meet the requirements of GB1986 National Food Safety Standard for Food Additives (Glyceryl monostearate and glyceryl distearate). Supplementary raw material pretreatment: After weighing the edible gelatin, it needs to be soaked in 10 times its weight of room temperature deionized water for 30 minutes to complete the pre-swelling treatment. After draining the surface water, it should be put into the constant temperature water bath mixing pot in the order of feeding to ensure that the gelatin is completely dissolved and there are no lumps or residues. Supplementary process parameters: The total solids content of the aqueous phase of the wall material is 30%, which means that the ratio of the total dry weight of the wall material to the weight of deionized water is 3:7, ensuring that the viscosity of the wall material solution is suitable for subsequent emulsification and spray drying processes; during the feeding of wall material raw materials, the stirring speed should be kept stable to avoid excessive speed generating a large number of bubbles, which would affect the uniformity of the wall material solution; Equipment details and functions: The constant temperature water bath mixing pot, model JBT-50L, is equipped with a double-layer constant temperature jacket, anchor-type stirring paddle and digital temperature control system with a temperature control accuracy of ±1℃. It is used for constant temperature stirring and dissolution of wall material raw materials to ensure that the wall material is completely dispersed to form a uniform aqueous phase. The vacuum degassing machine, model ZK-30L, is equipped with a vacuum control system and a visual observation window. It is used for degassing of aqueous solutions of wall materials to remove residual bubbles in the solution and avoid demulsification problems in the subsequent emulsification process. The high-speed shear emulsifier, model JRJ300-SH, is equipped with a stator-rotor shearing structure and a constant temperature control system. It is used for the premixing of oil phase raw materials to ensure that glyceryl monostearate and the characteristic aroma base of tangerine peel are completely integrated to form a uniform oil phase.

[0020] Step S3 specifically includes: Turning on the constant temperature jacket system of the high-speed shear emulsifier, setting the constant temperature to 55℃, adding all the prepared aqueous wall material solution to the high-speed shear emulsifier, starting the stirrer, setting the stirring speed to 20,000 rpm, and maintaining the speed of the high-speed shear emulsifier stably. Adding the prepared oil phase to the high-speed shear emulsifier dropwise at a uniform rate, with an oil-to-water phase mass ratio of 1:4, maintaining a stirring speed of 20,000 rpm throughout the dropwise addition process. After all the oil phase has been added, maintaining the stirring speed of 20,000 rpm, continue shear emulsification for 3 minutes to obtain the initial emulsion. Taking a sample from the initial emulsion, allowing it to stand at room temperature for 2 hours, and observing the emulsion state, ensuring no stratification or separation is observed. Demulsification signifies successful initial emulsification. The successfully emulsified emulsion is then transferred to the feed tank of a high-pressure homogenizer. The constant temperature control system of the high-pressure homogenizer is activated, and the material constant temperature is set to 55°C. The high-pressure homogenizer is then started, with the first-stage homogenization pressure set to 40 MPa and the second-stage homogenization pressure set to 5 MPa. The material circulation pipeline is then activated to circulate and homogenize the emulsion twice. After homogenization, a sample is taken from the homogenizer outlet, and the particle size distribution of the emulsion is detected using a laser particle size analyzer. If the particle size D90 of the emulsion is not higher than 2 μm, the homogenization is considered successful. The successfully homogenized emulsion is then transferred to a constant temperature storage tank, with the constant temperature set to 55°C. The low-speed stirring system is activated, with a stirring speed of 30 rpm to maintain a stable emulsion state. Specifically, the process parameters are supplemented as follows: During the oil phase dropwise addition process, a peristaltic pump is used to control the dropwise speed, and the dropwise time is controlled between 10 and 15 minutes to ensure uniform dispersion of the oil phase in the aqueous phase and avoid excessively high local oil phase concentrations that could lead to demulsification; during the high-pressure homogenization and circulating homogenization process, the emulsion is maintained at 55°C throughout the entire process in a constant temperature control system to avoid temperature fluctuations causing changes in emulsion viscosity and affecting the homogenization effect; the emulsion particle size detection temperature is set at 55°C, consistent with the emulsion storage temperature, to ensure accurate detection results. Equipment details and functions: The high-speed shear emulsifier, model SRH-60, has a rated throughput of 60L / h and a rated speed range of 0 to 28000rpm. It is equipped with a variable frequency speed control system and a constant temperature jacket temperature control system. It is used for the primary emulsification of oil and water phases. Through high shear force, the oil phase is dispersed into tiny oil droplets to form a uniform and stable O / W type primary emulsion. The high-pressure homogenizer, model GYB60-6S, has a rated working pressure of 0 to 60 MPa. It is equipped with a two-stage homogenizing valve group. The first-stage valve group is a breaking emulsion valve, and the second-stage valve group is a pressure stabilizing and homogenizing valve. It is equipped with an online temperature monitoring system and a material circulation pipeline system. It is used to perform high-pressure homogenization and refinement of the primary emulsion, control the emulsion particle size within a uniform range, and form a stable and non-destructive homogenized emulsion, providing qualified feed for subsequent spray drying molding. The laser particle size analyzer, model Bettersize2600, can detect particle sizes from 0.02 to 2600 μm. It is equipped with a wet detection system and is used to detect the particle size distribution of homogenized emulsions, verify the homogenization effect of the emulsions, and ensure that the particle size of the emulsions meets the requirements for spray drying feed. The constant temperature storage tank, model CG-100L, is equipped with a double-layer constant temperature jacket and an anchor-type low-speed stirring system. It is used for the constant temperature temporary storage of the emulsion after homogenization to avoid the emulsion from separating or breaking, and to continuously supply material for the subsequent spray drying process.

[0021] Step S4 specifically includes: turning on the electric heating air inlet system of the centrifugal spray dryer, setting the air inlet temperature to 180℃, starting the equipment preheating for 30 minutes, simultaneously turning on the cyclone separator and pulse bag dust collector, turning on the high-speed centrifugal atomizer after the equipment preheats, setting the atomizer frequency to 300Hz, controlling the atomizer operating speed to not be less than 15000rpm, opening the discharge valve of the constant temperature storage tank, and conveying the homogenized emulsion to the centrifugal atomizer via a peristaltic pump, setting the feed rate to 15mL / min, maintaining a stable air inlet temperature throughout the feeding process, and simultaneously controlling the outlet air temperature to be stable at 85℃, and after the emulsion feeding is completed, maintaining... Run the equipment for 10 minutes to dry and collect the residual material in the tower. Stop the equipment and turn off the atomizer, air inlet heating system, cyclone separator system, and pulse bag dust collector in sequence. Collect the powder material at the bottom of the spray drying tower and the outlet of the cyclone separator. Combine the qualified fine powder collected by the pulse bag dust collector to obtain the crude product of tangerine peel flavor microcapsules. Transfer the collected crude microcapsule product to a low temperature and low humidity drying room. Use a standard inspection sieve to pass through an 80-mesh sieve to remove agglomerated material and obtain the finished product of tangerine peel flavor aroma-locking microcapsules. Use a vacuum feeder to transport the finished microcapsule product to a vacuum packaging machine to complete the vacuum sealing packaging and store it in a cool and dry environment at room temperature. Specifically, the process parameters are as follows: After the equipment is preheated, it is necessary to confirm that both the inlet and outlet air temperatures have reached the set values ​​and stabilized for 10 minutes before starting the feeding process; during the feeding process, if the outlet air temperature exceeds 90℃, the feeding speed needs to be increased appropriately; if the outlet air temperature is below 80℃, the feeding speed needs to be decreased appropriately to ensure temperature stability during the drying process; the environmental parameters of the low-temperature and low-humidity drying chamber are set at a temperature of 18℃ to 25℃ and a relative humidity of 30% to 40% to prevent the microcapsule powder from absorbing moisture and clumping, which would damage the encapsulation structure; the finished microcapsule products are vacuum-sealed in aluminum foil vacuum bags, and the packaging environment is consistent with the screening environment to avoid the environmental temperature and humidity affecting the stability of the finished product; Equipment details and functions: The centrifugal spray dryer, model LPG-50, has a rated evaporation capacity of 50 kg / h. It is equipped with an electric heating air inlet temperature control system with a temperature control range of 0 to 250℃. It also features a high-speed centrifugal atomizer, a variable frequency speed control system, a cyclone separation powder collection system, and an exhaust gas dust removal and purification system. It is used to atomize homogeneous emulsion into tiny droplets, and then use hot air convection to achieve instantaneous and rapid drying of the droplets, forming a complete microcapsule powder structure to encapsulate the aroma components of dried tangerine peel. The pulse jet bag filter, model MC-24, has a filtration area of ​​18m². 2 It is equipped with a pulse backflush cleaning system to collect microcapsule powder entrained in the spray drying exhaust gas and improve product yield. The standard inspection sieve, model JS-200, is equipped with an 80-mesh standard sieve and is used for particle size screening of microcapsule powder to remove agglomerated materials and ensure that the finished powder has a uniform particle size. The vacuum feeder, model ZKS-5, adopts a closed negative pressure conveying structure for the closed conveying of dried microcapsule powder, which avoids the powder from absorbing moisture from contact with air and reduces powder loss due to flying. The vacuum packaging machine, model DZ-400, is equipped with a dual-chamber vacuum system and heat-sealing structure. It is used for vacuum sealing packaging of microcapsule products, isolating them from air and moisture, and extending the shelf life of the finished products.

[0022] Step S5 specifically includes: the bread ingredients used must meet the following requirements: high-gluten wheat flour must be food-grade, with a protein content of not less than 12.5%, a wet gluten content of not less than 32%, and an ash content of not more than 0.55%; high-activity dry yeast must be food-grade, with a live bacteria count of not less than 20 billion / g; white sugar must be food-grade, with a sucrose content of not less than 99.5%; edible salt must be food-grade, with a sodium chloride content of not less than 97%; whole milk powder must be food-grade, with a fat content of not less than 26% and a protein content of not less than 24%; whole egg liquid must be prepared from fresh eggs after shelling, without broken yolks or spoilage, and with a total bacterial count of not more than 5000 CFU / mL; unsalted butter must be food-grade, with a fat content of not less than 82% and a moisture content of not more than 16%; drinking water must meet the GB5749 standard for drinking water; the bread production process using the sponge dough method must be adopted, with 100% of the total mass of high-gluten wheat flour as the baseline, and the raw materials must be weighed and processed. The first step is to complete the preparation of the sponge dough, and the raw materials for the sponge dough must be weighed according to the proportion: 70% high-gluten wheat flour and 0.5% high-activity dry yeast.Add 5% high-gluten wheat flour and 40% drinking water to a double-speed, dual-action dough mixer. Start the slow mixing speed for 4 minutes, mixing until the dough is free of dry flour and lumps. Transfer the kneaded starter dough to a smart fermentation box, setting the fermentation temperature to 26℃, relative humidity to 75%, and fermentation time to 4 hours. The second step is to knead the main dough. Weigh the main dough ingredients according to the following proportions: 30% high-gluten wheat flour, 10% white sugar, 1% salt, 3% whole milk powder, 5% whole egg liquid, and 20% drinking water. Add the fermented starter dough to the double-speed, dual-action dough mixer. Using a dual-speed dough mixer, add the weighed main dough ingredients in the following order: high-gluten wheat flour, whole milk powder, granulated sugar, whole egg liquid, and drinking water. Start the slow mixing speed for 3 minutes, mixing until the ingredients are evenly combined. Then, switch the dough mixer to high speed and mix for 5 minutes, until the dough reaches the extended stage. Add 8% unsalted butter to the dough mixer and start the slow mixing speed for 2 minutes, mixing until the butter is fully incorporated into the dough. Then, switch the dough mixer to high speed and mix for 3 minutes, until the dough reaches the fully extended stage. Add 3% of the finished tangerine peel flavor-locking microcapsules to the dough, start slow mixing for 1 minute, and mix until the microcapsule powder is evenly mixed into the dough. Stop mixing. The third step is to complete the first fermentation. Transfer the kneaded main dough to an intelligent fermentation box, set the fermentation temperature to 28℃, relative humidity to 75%, and fermentation time to 30 minutes. The fourth step is to divide and relax the dough. Divide the fermented dough into 80g portions using a dough divider, round them using a dough rounding machine, and let them rest at room temperature for 15 minutes. The fifth step is to complete the shaping and final fermentation. The dough is shaped and placed into a mold, then transferred to an intelligent fermentation box. The fermentation temperature is set to 35℃, relative humidity 85%, and fermentation time 50 minutes, until the dough volume expands to 80% of the mold's capacity. The sixth step is baking. The fermented dough is placed in an electric oven, with the top heat set to 200℃ and the bottom heat to 180℃, and the baking time set to 12-15 minutes. The seventh step is cooling and packaging. After baking, the bread is removed from the oven and unmolded by shaking the tray. It is then placed on a cooling rack to cool until the center temperature of the bread is below 35℃. Finally, it is sealed using a vacuum packaging machine and stored at room temperature for post-fermentation. Specifically, the raw material requirements are as follows: High-gluten wheat flour must meet the national standard requirements of GB / T1355 for wheat flour; high-activity dry yeast must meet the requirements of GB31639 National Food Safety Standard for Yeast Used in Food Processing; white sugar must meet the requirements of GB317 National Standard for White Sugar; edible salt must meet the requirements of GB2721 National Food Safety Standard for Edible Salt; whole milk powder must meet the requirements of GB19644 National Food Safety Standard for Milk Powder; and unsalted butter must meet the requirements of GB19646 National Food Safety Standard for Light Cream, Butter, and Anhydrous Butter. Supplementary process parameters: The fermentation endpoint of the starter dough is determined when the dough volume expands to three times its initial volume, with a uniform honeycomb structure inside. When the dough is pressed with a finger, the indentation slowly springs back without collapsing. During the entire kneading process of the main dough, the dough temperature is controlled to not exceed 28℃. During the microcapsule addition and mixing process, the dough temperature does not exceed 26℃ to avoid premature melting of the microcapsule wall material, rupture of the encapsulation structure, and premature loss of aroma components due to excessively high temperatures. The baking endpoint is determined when the center temperature of the bread reaches above 95℃ to ensure that the bread is fully cooked. At the same time, the microcapsule encapsulation structure completes directional rupture under high baking temperatures, releasing aroma. The bread cooling process is carried out in a clean environment at room temperature with a relative humidity not exceeding 60% to prevent the bread surface from absorbing moisture and becoming soft. Equipment details and functions: The dual-speed, dual-action dough mixer, model SSD-30, is equipped with a dual-speed motor and a dual-action mixing structure. It is used for segmented kneading of bread dough, which can precisely control the degree of dough mixing to form a uniform and stable gluten network, while avoiding damage to the microcapsule encapsulation structure by high-speed mixing. The intelligent fermentation box, model FX-20, is equipped with a precise temperature and humidity control system. The temperature control range is 0 to 60℃, and the humidity control range is 50% to 99%. It is used for segmented constant temperature and humidity fermentation of bread dough to ensure stable yeast activity and uniform dough fermentation. The dough divider, model DF-36, is used for quantitative division of fermented dough to ensure that the weight error of a single dough does not exceed ±2g, thus guaranteeing uniform specifications of the finished product. The dough rounding machine, model YM-30, is used to round and shape the divided dough, making the dough surface smooth and the internal gluten structure uniform, which facilitates subsequent shaping and fermentation. The electric flat oven, model PEO-60, is equipped with an independent upper and lower heating temperature control system with a temperature range of 0 to 300℃. It is used for baking and shaping bread. By precisely controlling the baking temperature, it achieves the directional rupture of the microcapsule embedded structure and the release of aroma. The cooling rack, made of 304 food-grade stainless steel, is used for ventilation and cooling of bread after baking to ensure even cooling and prevent water accumulation at the bottom, which would cause the bread to soften. The vacuum packaging machine, model DZ-400, is used for sealing finished bread, isolating it from air, extending its shelf life, and reducing the loss of aroma components during storage.

[0023] The method of use and working principle of this invention are as follows: Instructions for use: First, screen and pre-treat the dried tangerine peel raw materials. Prepare the characteristic aroma base of dried tangerine peel through low-temperature extraction and store it in a sealed container at low temperature. Then, weigh and dissolve the compound wall material according to the preset ratio at a constant temperature to prepare an aqueous solution of the wall material that meets the requirements. Simultaneously, prepare the oil phase of the characteristic aroma base of dried tangerine peel and store it at a constant temperature. Then, drop the oil phase into the aqueous phase at a uniform rate to complete high-speed shearing initial emulsification. Prepare a water-in-oil emulsion with uniform particle size through two-stage high-pressure homogenization and store it at a constant temperature. After that, preheat and set the parameters of the spray drying equipment. Prepare the dried tangerine peel flavor-locking microcapsule powder through centrifugal atomization and hot air convection drying. Complete the sieving, vacuum packaging and storage of the powder. Finally, use the sponge method to complete the segmented kneading and constant temperature and humidity fermentation of the bread dough. Add and mix the dried tangerine peel flavor-locking microcapsules at the preset time. Finally, complete the shaping, baking, cooling and sealing packaging of the bread to obtain the finished dried tangerine peel flavored bread.

[0024] Working Principle: First, a gentle extraction method is used to completely extract the characteristic volatile aroma components from dried tangerine peel, avoiding the destruction and loss of flavor substances. Then, a compounded food-grade polymer material is used as the wall material, and the characteristic aroma base of dried tangerine peel is used as the core material. Through high-speed shearing and high-pressure homogenization, the core material is evenly dispersed in the aqueous phase of the wall material, forming a stable oil-in-water emulsion system. Then, spray drying is performed to quickly form a film of the wall material, sealing and encapsulating the core material to form a microcapsule with a core-shell structure. This microcapsule structure remains stable in the mild environment of room temperature and dough fermentation, effectively isolating the core material from the influence of external oxygen and mechanical shearing, preventing the premature volatilization and loss of aroma components. Only under the high temperature environment of bread baking will the wall structure of the microcapsule melt and break, achieving the directional and concentrated release of the aroma of dried tangerine peel. This allows the aroma components to fully integrate into the gluten network structure of the bread, and at the same time, form a stable combination with the Maillard reaction products during the bread baking process, reducing the volatilization of aroma components and achieving long-lasting aroma locking and flavor retention.

[0025] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention in any way. Those skilled in the art can readily implement the present invention based on the description and drawings above. However, any modifications, alterations, and variations made by those skilled in the art without departing from the scope of the present invention using the disclosed technical content are equivalent embodiments of the present invention. Furthermore, any modifications, alterations, and variations made to the above embodiments based on the essential technology of the present invention are still within the protection scope of the present invention.

Claims

1. A fragrance-locking process for tangerine peel flavored bread, characterized in that, Includes the following steps: S1. Pretreatment of tangerine peel raw materials and preparation of characteristic aroma base: The screening and pretreatment of tangerine peel raw materials are completed, the characteristic aroma base of tangerine peel is prepared by supercritical CO2 extraction, and the aroma base is stored in a low temperature sealed container. S2. In the preparation stage of the aqueous and oil phases of the compound wall material, the compound wall material is weighed and dissolved at a constant temperature according to the preset ratio to prepare an aqueous solution of the wall material with a total solids content that meets the standard. At the same time, the preparation and constant temperature preparation of the characteristic aroma base oil phase of tangerine peel are completed. S3, Emulsification and Homogenization Stage: The oil phase is dripped into the aqueous phase at a uniform rate to complete high-speed shearing initial emulsification. O / W type emulsion with uniform particle size is prepared by two-stage high-pressure homogenization, and the qualified emulsion is temporarily stored at a constant temperature. S4. Spray drying microcapsule forming stage: complete the preheating and parameter setting of the spray drying equipment, prepare tangerine peel flavor-locking microcapsule powder through centrifugal atomization and hot air convection drying, and complete the sieving, vacuum packaging and storage of the powder. S5. In the bread production process, the aroma-locking and adaptation application stage uses the sponge dough method to complete the segmented kneading and constant temperature and humidity fermentation of the bread dough. The tangerine peel flavor-locking microcapsules are added and mixed at the preset time, and the bread is shaped, baked, cooled and sealed for packaging.

2. The aroma-locking process for a tangerine peel flavored bread according to claim 1, characterized in that, Step S1 specifically includes: using tangerine peel raw materials that meet the following requirements: aged Xinhui tangerine peel for 3 years or more, free from mold, insect infestation, and impurities; volatile oil content not less than 2.0 mL / 100g; hesperidin content not less than 3.5%; food-grade carbon dioxide with a purity not less than 99.9%; and food-grade anhydrous ethanol with a purity not less than 99.5%. Selecting tangerine peel raw materials that meet the requirements, completing the raw material screening, removing the white pith from the inner layer of the tangerine peel, laying the processed tangerine peel flat in a low-temperature hot air circulating oven, setting the drying temperature to 40℃, drying until the moisture content of the tangerine peel is not higher than 8%, and then putting the dried tangerine peel into a universal pulverizer for pulverization. After processing, the dried tangerine peel is passed through a 60-mesh sieve using a standard inspection sieve to obtain dried tangerine peel powder. The dried tangerine peel powder is then fed into the extraction vessel of a supercritical CO2 extraction device. After feeding, the extraction vessel and the separation vessel are sealed. The supercritical CO2 extraction device is then turned on, and the extraction vessel pressure is set to 30 MPa, the extraction vessel temperature to 45℃, the CO2 flow rate to 20 L / h, and the extraction time to 2 hours. Simultaneously, the separation vessel I pressure is set to 6 MPa, the separation vessel I temperature to 35℃, the separation vessel II pressure to 4 MPa, and the separation vessel II temperature to 30℃. After extraction, the extract in separation vessel I is collected to obtain the characteristic aroma base of tangerine peel. The characteristic aroma base of tangerine peel is then sealed with anhydrous ethanol and placed in a low-temperature refrigerator, with the refrigerator temperature set to 4℃.

3. The aroma-locking process for a tangerine peel flavored bread according to claim 1, characterized in that, The S2 step specifically includes: the wall material raw materials used must meet the following requirements: sodium octenyl succinate starch is food grade, with a degree of substitution of 0.02 to 0.03 and a gelatinization temperature not exceeding 70°C; maltodextrin is food grade, with a DE value of 10 to 12 and a moisture content not exceeding 6%; β-cyclodextrin is food grade, with a purity of not less than 99% and a moisture content not exceeding 10%; edible gelatin is food grade, with a blister strength of 220 to 240 gBloom and a moisture content not exceeding 12%; and the monostearin used... The glycerides are food grade, with a monoester content of not less than 90%. The deionized water used has a conductivity of not more than 5 μS / cm and a total bacterial count of not more than 10 CFU / mL. Based on 100% of the total mass of the wall material, all wall material raw materials are weighed according to the following proportions: sodium octenyl succinate starch 60%, maltodextrin 25%, β-cyclodextrin 10%, and edible gelatin 5%. The deionized water is then added to a constant temperature water bath mixing vessel, the water bath temperature is set to 55℃, and stirring is started. At a speed of 80 rpm, the weighed wall material raw materials were added sequentially to the constant temperature water bath stirring vessel in the following order: maltodextrin, sodium octenyl succinate starch, β-cyclodextrin, and edible gelatin. Each raw material was completely dissolved before adding the next. After all the wall material raw materials were completely dissolved, the mixture was stirred at a constant temperature of 55°C for 30 minutes to obtain a wall material aqueous solution with a total solids content of 30%. The aqueous solution was then transferred to a vacuum degassing machine, set to a vacuum degree of -0.08 MPa, and degassed at room temperature. Soak for 30 minutes. After degassing, transfer the mixture back to the constant temperature water bath mixing pot and maintain a constant temperature of 55℃ for later use. Weigh the characteristic flavor base of dried tangerine peel and glyceryl monostearate at a mass ratio of 98:

2. Add the weighed glyceryl monostearate to a high-speed shear emulsifier, set the temperature to 50℃, and stir until completely melted. Add the characteristic flavor base of dried tangerine peel to the high-speed shear emulsifier, start stirring, and stir at a speed of 10,000 rpm for 3 minutes to obtain a uniform oil phase. Maintain a constant temperature of 50℃ for later use.

4. The aroma-locking process for a tangerine peel flavored bread according to claim 1, characterized in that, Step S3 specifically includes: activating the constant temperature jacket system of the high-speed shear emulsifier, setting the constant temperature to 55℃, adding all the prepared aqueous wall material solution to the high-speed shear emulsifier, starting the stirrer, setting the stirring speed to 20,000 rpm, maintaining the high-speed shear emulsifier's speed stable, adding the prepared oil phase to the high-speed shear emulsifier dropwise at a uniform rate, with an oil phase to water phase mass ratio of 1:4, maintaining a stirring speed of 20,000 rpm throughout the dropwise addition process, and continuing shear emulsification for 3 minutes while maintaining the stirring speed of 20,000 rpm after all the oil phase has been added, obtaining a primary emulsion. Taking a sample from the primary emulsion, allowing it to stand at room temperature for 2 hours, and observing the emulsion state, ensuring no stratification is observed. No demulsification indicates successful primary emulsification. The successfully emulsified emulsion is then transferred to the feed tank of a high-pressure homogenizer. The constant temperature control system of the high-pressure homogenizer is activated, and the material constant temperature is set to 55℃. The high-pressure homogenizer is then started, and the first-stage homogenization pressure is set to 40MPa, and the second-stage homogenization pressure is set to 5MPa. The material circulation pipeline is activated to circulate and homogenize the emulsion twice. After homogenization, a sample is taken from the homogenizer outlet, and the particle size distribution of the emulsion is detected using a laser particle size analyzer. If the particle size D90 of the emulsion is not higher than 2μm, the homogenization is considered successful. The successfully homogenized emulsion is then transferred to a constant temperature storage tank, and the constant temperature is set to 55℃. The low-speed stirring system is activated, and the stirring speed is 30rpm to maintain the stability of the emulsion.

5. The aroma-locking process for a tangerine peel flavored bread according to claim 1, characterized in that, Step S4 specifically includes: turning on the electric heating air inlet system of the centrifugal spray dryer, setting the inlet air temperature to 180℃, starting the equipment preheating for 30 minutes, simultaneously turning on the cyclone separator and pulse bag filter, turning on the high-speed centrifugal atomizer after the equipment preheats, setting the atomizer frequency to 300Hz, controlling the atomizer operating speed to not be less than 15000rpm, opening the discharge valve of the constant temperature storage tank, and conveying the homogenized emulsion to the centrifugal atomizer via a peristaltic pump, setting the feeding rate to 15mL / min, maintaining a stable inlet air temperature throughout the feeding process, and simultaneously controlling the outlet air temperature to be stable at 85℃, after the emulsion feeding is completed. Keep the equipment running for 10 minutes to complete the drying and collection of residual materials in the tower. Stop the equipment and turn off the atomizer, air inlet heating system, cyclone separator system, and pulse bag dust collector in sequence. Collect the powder material at the bottom of the spray drying tower and the outlet of the cyclone separator. Combine the qualified fine powder collected by the pulse bag dust collector to obtain the crude product of tangerine peel flavor microcapsules. Transfer the collected crude microcapsule product to a low temperature and low humidity drying room. Use a standard inspection sieve to pass it through an 80-mesh sieve to remove agglomerated materials and obtain the finished product of tangerine peel flavor aroma-locking microcapsules. Use a vacuum feeder to transport the finished microcapsule product to a vacuum packaging machine to complete the vacuum sealing packaging and store it in a cool and dry environment at room temperature.

6. The aroma-locking process for a tangerine peel flavored bread according to claim 1, characterized in that, Step S5 specifically includes: the bread ingredients used must meet the following requirements: high-gluten wheat flour must be food-grade, with a protein content of not less than 12.5%, a wet gluten content of not less than 32%, and an ash content of not more than 0.55%; high-activity dry yeast must be food-grade, with a live bacteria count of not less than 20 billion / g; white sugar must be food-grade, with a sucrose content of not less than 99.5%; edible salt must be food-grade, with a sodium chloride content of not less than 97%; and whole milk powder must be food-grade, with a fat content of not less than 26% and a protein content of not less than 24%. The whole egg liquid is prepared from fresh, shelled eggs, with no broken yolks or spoilage, and a total bacterial count not exceeding 5000 CFU / mL. The unsalted butter is food-grade, with a fat content of not less than 82% and a moisture content of not more than 16%. The drinking water meets the GB5749 standard for drinking water. The bread production process uses the sponge dough method, with 100% high-gluten wheat flour as the baseline. The raw materials are weighed and processed, and the first step is to prepare the sponge dough. The raw materials for the sponge dough are weighed according to the following proportions: 70% high-gluten wheat flour and 0.5% high-activity dry yeast.Add 5% high-gluten wheat flour and 40% drinking water to a double-speed, dual-action dough mixer. Start the slow mixing speed for 4 minutes, mixing until the dough is free of dry flour and lumps. Transfer the kneaded starter dough to a smart fermentation box, setting the fermentation temperature to 26℃, relative humidity to 75%, and fermentation time to 4 hours. The second step is to knead the main dough. Weigh the main dough ingredients according to the following proportions: 30% high-gluten wheat flour, 10% white sugar, 1% salt, 3% whole milk powder, 5% whole egg liquid, and 20% drinking water. Add the fermented starter dough to the double-speed, dual-action dough mixer. Using a dual-speed dough mixer, add the weighed main dough ingredients in the following order: high-gluten wheat flour, whole milk powder, granulated sugar, whole egg liquid, and drinking water. Start the slow mixing speed for 3 minutes, mixing until the ingredients are evenly combined. Then, switch the dough mixer to high speed and mix for 5 minutes, until the dough reaches the extended stage. Add 8% unsalted butter to the dough mixer and start the slow mixing speed for 2 minutes, mixing until the butter is fully incorporated into the dough. Then, switch the dough mixer to high speed and mix for 3 minutes, until the dough reaches the fully extended stage. Add 3% of the finished tangerine peel flavor-locking microcapsule product into the machine, start slow mixing for 1 minute, and mix until the microcapsule powder is evenly mixed into the dough. Stop mixing. The third step is to complete the primary fermentation. Transfer the kneaded main dough to the intelligent fermentation box, set the fermentation temperature to 28℃, relative humidity to 75%, and fermentation time to 30 minutes. The fourth step is to complete the division and relaxation. Divide the fermented dough into 80g portions using a dough divider, round them using a dough rounding machine, and let them rest at room temperature for 15 minutes. The fifth step is to complete the shaping and final fermentation. The dough is shaped and placed in a mold, then transferred to a smart fermentation box. The fermentation temperature is set to 35℃, relative humidity 85%, and fermentation time 50 minutes, until the dough volume expands to 80% of the mold's capacity. Step six involves baking: placing the fermented dough in an electric oven, setting the top heat to 200℃ and the bottom heat to 180℃, and baking time 12-15 minutes. Step seven involves cooling and packaging: after baking, the bread is removed from the oven and unmolded by tapping the pan. It is then placed on a cooling rack to cool until the center temperature of the bread is below 35℃. Finally, it is vacuum-sealed and stored at room temperature for post-fermentation.

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