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Zanthoxylum bungeanum esential oil and/or oily resin micro capsule and preparing process thereof

A technology of Zanthoxylum bungeanum essential oil and oleoresin, which is applied in the directions of food preparation, capsule delivery, food science, etc., can solve the problems of inconvenient storage and use, affecting the flavor components of Zanthoxylum bungeanum essential oil and oleoresin, loss of preservation and use, etc. Simple and feasible, extended shelf life, good flow effect

Inactive Publication Date: 2004-04-14
NANJING WILD PANT COMPREHENSIVE UTILIZATION INST THE ALL CHINA SUPPLY & MARKETING COOPERATIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a lot of volatile components in the essential oil and oleoresin of Zanthoxylum bungeanum, which will cause a lot of loss during storage and use, and the essential oil and oleoresin of Zanthoxylum bungeanum will also undergo oxidation during long-term storage, thus affecting the essential oil and oil of Zanthoxylum bungeanum. The flavor component of the resin is inconvenient to store and use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Gum Arabic 30g, maltodextrin 40g, soybean protein 80g, pepper essential oil and / or oleoresin 60g, water 790g.

[0020] Preparation Process:

[0021] Put 30g of gum arabic and 790g of water into a container according to the recipe, heat to 70°C, stir continuously to dissolve, then add 40g of maltodextrin and continue to stir, stop heating after it is completely dissolved, cool naturally to 50°C, and then add soybeans Stir 80g of protein evenly, after the temperature drops to room temperature, add 60g of prickly ash essential oil and oleoresin as the heartwood, and continue to stir evenly; use high-pressure homogenization equipment (Shanghai Donghua High-pressure Homogenizer Factory, GYB-SY type) to put the above materials at 80°C Homogenization was carried out under the conditions for three times: the first homogenization at 6000rpm for 7min, the second time at 9000rpm for 11min, the third time at 11000rpm for 8min; the homogenized mixture was left to cool naturally , a...

Embodiment 2

[0023] Gum Arabic 50g, maltodextrin 50g, soybean protein 70g, pepper essential oil 40g, water 790g.

[0024] Preparation Process:

[0025] Put 50g of gum arabic and 790g of water into a container according to the formula, heat to 60°C, stir continuously to dissolve, then add 50g of maltodextrin and continue stirring, stop heating after it is completely dissolved, cool naturally to 40°C, and then add soybeans Stir 70g of protein evenly, add 40g of prickly ash essential oil as heartwood after the temperature drops to room temperature, and continue stirring evenly; use high-pressure homogenization equipment (Shanghai Donghua High-pressure Homogenizer Factory, GYB-SY type) to put the above materials under the condition of 60°C Carry out homogenization for three times in total: the first homogenization at 9000rpm for 6min, the second time at 12000rpm for 7min, the third time at 8000rpm for 11min; the homogenized mixture was left to cool naturally, and then in The air inlet tempera...

Embodiment 3

[0027] Gum Arabic 40g, maltodextrin 40g, soybean protein 50g, pepper oleoresin 40g, water 830g.

[0028] Preparation Process:

[0029] Put 40g of gum arabic and 830g of water into a container according to the recipe, heat to 65°C, stir continuously to dissolve, then add 40g of maltodextrin and continue stirring, stop heating after it is completely dissolved, cool naturally to 45°C, and then add soybeans Stir 50g of albumen evenly, add 40g of pepper oleoresin as heartwood after the temperature drops to room temperature, and continue to stir evenly; use high-pressure homogenization equipment (Shanghai Donghua High-pressure Homogenizer Factory, GYB-SY type) to put the above materials at 90°C Homogenization at 10,000rpm for 3 times in total: the first time at 8000rpm for 6min, the second time at 11000rpm for 9min, the third time at 10000rpm for 10min; the homogenized mixture was left to cool naturally, and then The spray drying is carried out under the condition that the inlet ai...

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PUM

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Abstract

The invention discloses a refined pepper oil- and / or oil resin-microcapsule and making technique. The microcapsule is made of Arab glue, malt dextrin, soybean protein, refined pepper oil and / or oil resin, and water. It gradually adds Arab glue and malt dextrin in water and heats to dissolve, cools, then adds in soybean protein to blend evenly, then when the temperature is cooled to normal temperature, adds in refined pepper oil and / or oil resin as central material, then homogenizes thrice, cools the mixed liquid to spray and dry, and then makes into microcapsule granules. It avoids oxidation of refined pepper oil and / or oil resin.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a prickly ash essential oil and / or oleoresin microcapsule and a preparation process thereof. Background technique [0002] Zanthoxylum bungeanum is a unique spice variety in my country. It has a long history of use in my country. It is one of the spice varieties often used in people's daily life and is a traditional seasoning variety. The use of Chinese prickly ash mainly adopts directly adding Chinese prickly ash or prickly ash powder to cooking at present, and the preservation and use of prickly ash are all inconvenient. In the food industry, only a small number of food companies use pepper essential oil or oleoresin as additives to produce seasonings in production, and most companies still directly use peppercorns after being crushed. There are a lot of volatile components in the essential oil and oleoresin of Zanthoxylum bungeanum, which will cause a lot of loss during storage...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L29/25A61K9/48
Inventor 金敬宏孙晓明张卫明吴素玲
Owner NANJING WILD PANT COMPREHENSIVE UTILIZATION INST THE ALL CHINA SUPPLY & MARKETING COOPERATIV
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