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Edible granular essence and its preparation method

A technology of essence and granules, applied in food preparation, microsphere preparation, application, etc., can solve the problems of complex equipment, narrow product application area, and prolonging the fragrance retention time.

Inactive Publication Date: 2005-03-09
APPLE FLAVOR & FRAGRANCE GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the above method has solved some problems, it still has the disadvantages of complex equipment and narrow product application. For example, the method of USP4382963 can only be used for chewing gum
The preparation methods of USP4820534 and USP5709895 are complicated and unfavorable for industrialized production
[0004] The purpose of the present invention is to address the shortcomings of the prior art methods, especially the complex equipment and narrow product application areas of the above-mentioned technology, to provide a product that can effectively resist many unfavorable factors in the food processing process, protect the aroma, and prolong the fragrance retention. A kind of edible granular essence of time and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The white granulated sugar is screened, and 100 grams of 16-20 mesh granulated sugar is used as the inner core material. 5 grams of peppermint oil, 3 grams of maltodextrin, 0.05 grams of green food coloring, and 5 grams of water were uniformly mixed, and homogenized at 10,000 rpm and 30° C. for 10 minutes to obtain a coating slurry. Put the above-mentioned inner core material into the coating machine, start the coating machine, rotate at 60 rpm, and slowly add the coating slurry at a temperature of 40°C, cool after 20 minutes, and unload.

Embodiment 2

[0016] Get 100 grams of milk powder, add 5 grams of 5% polyvinylpyrrolidone aqueous solution, in the coating machine, start the coating machine, the rotating speed is 60 rpm, and under the condition of temperature 30 ° C, the milk powder is prepared into a small diameter of 1 ~ 2mm. ball, as the inner core material.

[0017] Take another 5 grams of coffee essence, add 0.5 grams of sucrose esters, 20 grams of water, 0.08 grams of edible coffee pigment, 3 grams of gum arabic, 7 grams of maltodextrin (DE value ≥ 20), homogenize in an emulsifier at a speed of 8000 rpm / min, 15 minutes, made the coating slurry.

[0018] Put the above-mentioned inner core material in the coating pot, start the coating pot, rotate at 50 rpm, temperature 40°C, slowly add the coating slurry, cool down after 20 minutes, and unload.

Embodiment 3

[0020] For the preparation of coating slurry, weigh 50 grams of gum arabic, 300 grams of maltodextrin (DE ≥ 20), and 450 grams of deionized water, mix well, and heat dissolve at 80°C. After being cooled to 50°C, under vigorous stirring at a speed of 10,000 rpm, 70 grams of natural sweet orange oil and 0.5 grams of orange pigment were slowly added, and stirring was continued for 15 minutes.

[0021] Sieve the white sugar, take 1000 grams of particles between 10 and 20 meshes, place them in the cyclone fluidized bed, start the fluidized bed, control the inlet air temperature at 50°C, slowly spray the coating slurry, and finish spraying Continue to enter the air for 10 minutes, cool and discharge the material.

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PUM

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Abstract

An edible essence softgel is composed of the core prepared from emulsified essence and the wrapping film prepared from liposoluble essence, emulsifier, filming agent and edible pigment. Its advantage is less volatile and oxidable.

Description

technical field [0001] The invention relates to an edible essence, in particular to an edible granular essence and a preparation method thereof. Background technique [0002] Flavor is an important additive in the food industry. At present, the main types of edible flavor products are liquid or powder, which are used in beverages, alcohol, cakes, candies, convenience foods and other foods. However, during food processing, they are easily affected by many factors such as heating, stirring, baking, etc., causing the volatilization and oxidation of flavors, etc., which greatly affect the aroma and taste. For this reason, people have invented many methods to solve this problem. For example, U.S. Patent USP4382963 uses polydextrose as a wrapping material to wrap the essence to make chewing gum; U.S. Patent No. USP4820534 uses maltose as the wrapping material, and extrudes after mixing the spices and maltose to completely wrap the spices and cool After that, it is crushed into f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10B01J13/04
Inventor 胡勇成华立明
Owner APPLE FLAVOR & FRAGRANCE GRP