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Preparation method of instant powdered coriander microcapsule flavouring

A microencapsulated, powdered technology

Inactive Publication Date: 2005-06-08
SHANGHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coriander grows vigorously only in spring and summer, which brings inconvenience to use and supply
More importantly, when coriander is used as a food seasoning, in order to maintain its flavor, after only washing with water or soaking in boiling water, it is added to cooked food or added to food that only needs to be heated for a short time, so that it can be completely eaten before people's entrance. Without sterilizing treatment in the sense of food processing, some common fecal-soil-oral pathogens such as hepatitis A virus, and eggs of intestinal parasites such as hookworm, roundworm, and ginger worm enter the human body, endangering health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: Take clean, root-removed, and pollution-free fresh coriander as a raw material, pre-grind, press to obtain coriander crude juice, filter to remove suspended matter, and then ultrafinely pulverize to obtain plant tissue fragments less than 50 μm, and plant tissue fragments Heating at 48°C, and filtering to obtain clarified coriander juice, and keeping warm at 50°C, the microcapsule wall material is a mixture of gum arabic and maltodextrin, and the ratio is: gum arabic:maltodextrin=1: 5.3, add microcapsule wall material in above-mentioned coriander clarified juice, the ratio of this wall material addition and coriander by clarified juice is: wall material: coriander clarified juice=1: 0.9, make it dissolve after adding wall material; Gained solution carries out spray drying, and the inlet temperature of solution is 110 ℃ in the atomization drying equipment, and 70 ℃ of outlet temperature, regulate hot air flow and feed rate, make its water content be 8%; Fina...

Embodiment 2

[0018] Embodiment 2: Take clean, root-removed, and pollution-free fresh coriander as a raw material, pre-grind, press to obtain coriander crude juice, filter to remove suspended matter, and then ultrafinely pulverize to obtain plant tissue fragments less than 50 μm, and plant tissue fragments Heating at a temperature of 70°C, and filtering to obtain clarified coriander juice, and keeping warm at 45°C, the microcapsule wall material is a mixture of gum arabic and maltodextrin, and its proportioning ratio is: gum arabic:maltodextrin=1: 3. Add the microcapsule wall material to the coriander clarified juice, the amount of the wall material added and the coriander clarified juice are as follows: wall material: coriander clarified juice = 1: 2.5, after adding the wall material, make it dissolve; Gained solution carries out spray drying, and the inlet temperature of solution is 128 ℃ in the atomization drying equipment, and 85 ℃ of outlet temperature, regulate hot air flow and feed ra...

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PUM

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Abstract

An instant powdered coriander microcapsule as flavouring is prepared from fresh coriander through prebreaking, pressing to obtain coarse juice, filter, superfine pulverizing to obtain its tissue chips, heating, filtering to obtain clear juice, mixing it with arabic gum and malt dextrin, and spray drying.

Description

technical field [0001] The invention relates to a preparation method of an instant powdery microcapsule-type seasoning containing coriander flavor components. It belongs to the technical field of edible seasoning preparation. Background technique [0002] Coriander (Coriandrum sativum L.), also known as coriander, coriander, coriander, and coriander, is a commonly used seasoning for food processing and cooking. It contains volatile oil-coriander oil, which is the main flavor substance of coriander. Since coriander oil is volatile and easy to oxidize, fresh plant aerial parts are used for food. Coriander grows vigorously only in spring and summer, which brings inconvenience to use and supply. More importantly, when coriander is used as a food seasoning, in order to maintain its flavor, after only washing with water or soaking in boiling water, it is added to cooked food or added to food that only needs to be heated for a short time, so that it can be completely eaten befor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A61K9/48
Inventor 顾建明
Owner SHANGHAI UNIV
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