Micro capsule of nano beef essence and its preparation method

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...