Micro capsule of nano beef essence and its preparation method

A technology of nano-microcapsules and beef flavor, applied in food preparation, application, food science, etc., to achieve uniform particle size distribution, good particle size distribution, and stable aroma

Inactive Publication Date: 2006-07-12
SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nano-microcapsule beef essence with a particle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] The present invention also provides a preparation method of the above-mentioned nano microcapsule beef flavor, which includes the following steps:

[0020] a. Using propylene glycol as a solvent, 1%-5% by weight of 10% cold pressed ginger oil, 3%-5% by weight of 10% furanone, 2%-5% by weight of 5% ethyl maltol, 15% -20% by weight of 1% 3-mercapto-2-butanol, 2%-5% by weight of 1% 2-methyl-3-methylthiofuran, 15%-20% by weight of 1% methyl sulfide levulinate Propyl ester, 1%-3% by weight of 1% 5-methylfurfural, 2%-5% by weight of 1% Sri Lanka cinnamon oil, 1%-5% by weight of 1% 3-methylthiopropionaldehyde, 3 %-5% by weight of 1% 2-methyltetrahydrofuran-3-thiol, 1%-2% by weight of 1% 2,3,5 trimethylpyrazine, 1%-5% by weight of 1% 2- Methyl thiophenone, 1%-5% by weight of 1% 3-methylthiopropionaldehyde, 2%-8% by weight of 1% 4-ethylguaiacol, 1%-2% by weight of 1 % Pineapple methyl ester, 5%-10% by weight 10% butyric acid, 2%-5% by weight 10% acetic acid, 1%-8% by weight 1% 2-ace...

Example Embodiment

[0024] Example 1 Preparation of beef flavor for nano microcapsule flavor

[0025] Add 5% by weight of 10% cold-pressed ginger oil, 5% by weight of 10% furanone, 15% by weight of 1% 3-mercapto-2-butanol, and 2% by weight of 1% 2-methyl into the beaker. -3-methylthiofuran, 3% by weight of 1% 2-methyltetrahydrofuran-3-thiol, 15% by weight of 1% methylthiopropyl levulinate, 2% by weight of 1% Sri Lanka cinnamon oil, 1% by weight of 1% 2-methyl thiophenone, 5% by weight of 1% 3-methylthiopropionaldehyde, 2% by weight of 10% pyruvic acid, 2% by weight of 1% 4-ethylguaiac Wood phenol and 10% by weight of 1% butyric acid are mixed uniformly to obtain a uniform and stable beef flavor. The obtained beef flavour has a strong pungent aroma in the top aroma, but the aroma is not soft, the beef aroma in the body aroma is not prominent enough, and the overall aroma is not very harmonious.

Example Embodiment

[0026] Example 2 Preparation of beef flavor for nano microcapsule flavor

[0027] Add 1% by weight of 10% cold-pressed ginger oil, 3% by weight of 10% furanone, 20% by weight of 1% 3-mercapto-2-butanol, and 5% by weight of 1% 2-methyl into the beaker. -3-methylthiofuran, 5% by weight of 1% 2-methyltetrahydrofuran-3-thiol, 20% by weight of 1% methylthiopropyl levulinate, 5% by weight of 1% Sri Lanka cinnamon oil, 5% by weight of 1% 2-methyl thiophenone, 1% by weight of 1% 3-methylthiopropionaldehyde, 5% by weight of 10% pyruvic acid, 8% by weight of 1% 4-ethylguaiac Wood phenol and 5% by weight of 1% butyric acid are mixed uniformly to obtain a uniform and stable beef flavor. The obtained beef flavor has a slightly spicy aroma, imparts a fresh meat aroma, a thick beef flavor, and a longer aroma retention time.

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Abstract

The invention discloses a nanometer microcapsule beef perfume compound and the preparing method, the said nanometer microcapsule beef perfume compound is composed of the following components: beef perfume compound of 0.5-1% by weight, chitose of 0.1-0.4% by weight, sodium tripolyphosphate of 0.025-0.075 by weight, glacial acetic acid of 0.15-0.7% by weight and deionized water. The method employs methyl ethylene glycol as solvent, deploying the components according to proportion, then preparing the nanometer microcapsule beef perfume compound under magnetic stirring. The product is characterized by the good distribution of the granular size, uniform granular size, about 250nm, stable scent, better slow releasing property and longer scent retaining time.

Description

technical field [0001] The invention relates to a flavor enhancer or condiment used in food, more specifically, the invention relates to a nano-microcapsule beef essence and a preparation method thereof. Background technique [0002] With the improvement of living standards in modern society, the market demand for flavors is constantly increasing. Flavor mainly has the following major functions: increasing fragrance, enhancing fragrance, modifying fragrance, masking bad smell, supplementing fragrance, substituting effect and enhancing taste, etc. The production and application of flavors in foreign countries has a history of several decades, while the research on flavors in our country has just started. Due to the relatively late start of flavor research, there is still a certain gap between my country and the international advanced level in terms of flavor preparation technology, flavor quality, stability, and flavor. The quality of the essence is unsatisfactory. The outs...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 肖作兵章苏宁叶琳
Owner SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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