Nano grade condiment micro emulsion and its preparing method

A spice and microemulsion technology, applied in food preparation, emulsion delivery, food science, etc., can solve problems such as poor solubility, inconvenient use, and uneven dispersion

Inactive Publication Date: 2006-02-01
毛一鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, essential oils and oleoresins still have the disadvantages of poor solubility, poor permeability, uneven dispersion, and inconvenient use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] Heat 1000ml of deionized water to 80°C, slowly add 5g of sucrose fatty acid ester, 10g of dextrin, 50g of garlic spice essential oil or oleoresin, 1g of propylene glycol, 10g of bone marrow oil, 10ml of sesame oil, 50g Refined salt, 30 grams of sugar; cool down to 60°C, add 1 gram of sodium pyrophosphate, 10 grams of vitamin B1, and 10 grams of vitamin B2; after the emulsion is homogeneously emulsified by a colloid mill, the coarse emulsion is homogenized in a 70Mpa high-pressure homogenizer, and Use a microfiltration membrane to filter, and the filtrate enters a high-pressure homogenizer with a pressure of 150Mpa for circulation and homogenization. When the particles of the emulsion reach below 100nm, use a microfiltration membrane to filter to obtain colorless and transparent nano-garlic juice. After one week of "brewing fragrance", it will be ready for sale.

[0072] Products in this recipe are suitable for home cooking.

Embodiment 2

[0074] Heat 1000 ml of deionized water to 85°C, slowly add 100 grams of fresh ginger spice essential oil or oleoresin, 3.5 grams of sucrose fatty acid ester, 1.5 grams of lecithin, 1 gram of glycerin, 10 grams of dextrin, 30 grams of bone marrow oil, 20 Milliliter sesame oil, 100 grams of refined salt, 50 grams of sugar; cool down to 60°C, add 1 gram of sodium pyrophosphate, 10 grams of vitamin B 1 , 10 g vitamin B 2 After the emulsion is homogenized and emulsified by a colloid mill, the coarse emulsion enters a 70Mpa high-pressure homogenizer for homogenization, and is filtered using a microfiltration membrane, and the filtrate enters a 150Mpa pressure high-pressure homogenizer for circulation and homogenization until the particles of the emulsion reach 100nm Below, use microfiltration membrane to filter, obtain colorless and transparent nanometer ginger juice. "Yangxiang" will be on the market in a week.

Embodiment 3

[0076] Heat 1000 ml of deionized water to 75°C, slowly add 10 grams of Chinese prickly ash, 4 grams of cinnamon, 4 grams of Sannai, 4 grams of Angelica dahurica, 2 grams of amomum, 2 grams of Zikou, 10 grams of star anise, 4 grams of tangerine peel, 4 grams of Ginger, 2 grams of woody, 2 grams of cloves, 2 grams of cumin and other spices essential oil or oleoresin, 8 grams of sucrose fatty acid ester, 2 grams of propylene glycol, 20 grams of dextrin, 10 grams of bone marrow oil, 10 ml of sesame oil, 100 grams Refined salt, 50 grams of sugar; cool down to 60°C, add 2 grams of sodium pyrophosphate, 15 grams of vitamin B 1 , 15 g vitamin B 2 After the emulsion is homogenized and emulsified by a colloid mill, the coarse emulsion enters a 70Mpa high-pressure homogenizer for homogenization, and is filtered using a microfiltration membrane, and the filtrate enters a 150Mpa pressure high-pressure homogenizer for circulation and homogenization until the particles of the emulsion reach ...

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PUM

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Abstract

A nano-class spice's microemulsion is prepared from deionized water, spice's oil, emulsifier bone marrow oil, salt and sugar through proportionally mixing and high-pressure homogenizing. It has high water solubility, dispesity and penetrability.

Description

Technical field [0001] The present invention relates to spices, more specifically, the invention relates to a spice microemulsion with nanometer particle size. The invention also relates to a preparation method of the spice microemulsion. Background technique [0002] As the mainstream additives for food seasoning and flavoring, spices (Spices), namely fennel, pepper, cinnamon, ginger, garlic, star anise, pepper, mustard, etc. are aromatic herbal plants with both a certain aroma and a certain taste. The application of Chinese medicine has a long history, and it has been recorded in writing as early as 551-479 BC. Spices such as fennel, pepper, cinnamon, clove, chili, mustard and other spices are used as the main condiments, which are ingeniously blended with animal fat and oil to form the characteristic compound flavor of Chinese cooking. Edible habits and spice recipes with unique traditional flavours. This is also one of the foundations of regional food flavor character...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10A61K9/107
Inventor 毛一鹏毛昞华
Owner 毛一鹏
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