Flavor Granules, Their Preparation Methods and Applications

Abstract

The present invention relates to a flavor particle, which is prepared by twice adding flavors, and then the flavor particles are prepared by atomizing and embedding the once-added flavor particles and the flavored emulsion. The flavor particles prepared by the preparation method of the present invention can achieve high flavor carrying capacity, rich and natural fragrance, slow release, long fragrance retention time, high yield, good fluidity, and oval particles. The flavor particles can be prepared into edible fragrance strips, providing new choices for sports people, office people, people who do not like to drink plain water, and people who lose weight.

Description

Technical Field

[0001] The invention relates to the field of solid beverages, in particular to flavor particles and a preparation method and application thereof. Background Art

[0002] At present, the existing ways of drinking water are mainly beverages (including tea drinks, carbonated drinks, fruit juice drinks, milk tea, etc.) and plain water. Beverages contain sugar, stabilizers or flavors, and more calories will be consumed when drinking beverages, which may bring health risks.

[0003] Although plain water does not contain any chemical substances, many people, especially young people, do not like it because it has no taste or fragrance. As people's living standards improve, they are pursuing health more and more, and on the other hand, they are pursuing a better quality of life. People require their daily drinks to be as sugar-free and fat-free as possible, while also hoping to satisfy the pleasant flavor and avoid consuming more calories. Therefore, people are increasingly in need of drinking liquids that have a pleasant taste on the one hand, and can prevent the health risks caused by the intake of chemical additives dissolved in drinking liquids on the other hand, and avoid consuming more calories.

[0004] Research has found that the human sense of taste is essentially determined by retronasal olfaction. The receptors of the tongue can only distinguish between sweet, sour, bitter, salty and umami, while the differentiation of taste is caused by the fact that the gas phase of food and liquid in the pharynx rises through the retronasal route and reaches the olfactory mucosa. The sensors located there trigger nerve stimulation, which causes a taste impression in the brain. Therefore, a person who delivers an aroma to his pharynx during drinking will get the impression that the drink is flavored, because the retronasal olfactory process creates a feeling in the brain that the drink is the source of the aroma, even if the user ingests a non-flavored liquid, such as water. If the smell is smelled by breathing through the nose, that is, the nasal perception of the aroma substance, since this feeling is related to the breathing rate, this impression does not appear to the same extent, so the user gets the impression that he only smells the aroma substance, and does not taste the aroma substance as in retronasal perception.

[0005] For this purpose, for example, Chinese patent CN110914169A discloses a drinking device for retronasal perception of aroma substances, Chinese patent CN113180442A discloses a drinking vessel with external fragrance, and US patent US5635229A discloses a beverage container for enhancing the perceived flavor of beverages, including an additional aroma dispensing device. These technologies have developed aroma accessories attached to drinking devices to enrich the flavor sensation of drinking water. Existing commercially available aroma accessories generally use non-food grade porous materials as flavor carriers to absorb liquid food flavors, which are then placed in the aroma accessories as an inlet retronasal perception flavor supply system.

[0006] Chinese patent application CN107164092A discloses a method for preparing high-boiling-point kudzu root fragrant granules and the high-boiling-point kudzu root fragrant granules, wherein the kudzu root powder colloid with low concentration gelatinization is easy to embed the essence, and the granulation is performed once by a boiling granulation top spraying method with a certain fluidity, and then the dry kudzu root powder is mixed, and the unfragrant kudzu root solution is sprayed onto the surface of the primary granulation, and the secondary granulation is performed, and the primary granulation with fragrance is embedded to prepare the kudzu root granules with sustained release performance. Chinese patent application CN113025425A discloses a tobacco flavoring microcapsule granule and its preparation method, and its application in cigarettes, wherein a wet soft material is prepared by emulsification and filling, and then the tobacco flavoring microcapsule granule is prepared by extrusion, spheronization, and drying. The technology in Chinese patent application CN107164092A is only to prepare the core material by primary flavoring, and to protect the core material by secondary granulation. The granules prepared by this method are prone to the defects of loose structure, poor particle hardness, easy to break, irregular particles, more loose powder, and insufficient fragrance. CN113025425A prepares primary fragranced particles with high hardness only by extruding soft particles, spheronizing and drying them, which has the disadvantages of high hardness and difficulty in releasing fragrance at room temperature.

[0007] According to current demand, the market is in urgent need of edible flavor particles that have good sustained-release effects, long lasting fragrance, and meet oral requirements. Summary of the invention

[0008] Based on this, one of the purposes of the present invention is to provide a flavor particle with high flavor carrying capacity, slow release, long-lasting fragrance, and rich and natural aroma. The flavor particle can be smelled (in front of the nose) as a common fragrance, and can also be perceived after entering the mouth and nose.

[0009] The technical solutions to achieve the above objectives include the following:

[0010] A flavor particle prepared by two flavorings:

[0011] The components including the carrier, the flavoring substance, the colloid and the water are subjected to the first flavoring to prepare the first flavoring particles after spheronization.

[0012] The flavored emulsion is prepared by performing a second flavoring process with components including gum arabic or starch or its derivatives as an emulsifier, a carrier, a flavoring substance, and water.

[0013] The flavoring emulsion is atomized and embedded in multiple layers on the surface of the primary flavoring particles that have been boiled and dried to obtain the flavor particles.

[0014] Another object of the present invention is to provide a method for preparing the above-mentioned flavor particles.

[0015] The method for preparing the flavor particles comprises the following steps:

[0016] 1) Preparation of primary flavored granules: slowly add the colloid into water, wait for swelling to become clear, then add the plant extract and the flavor, stir and mix evenly, add the carrier, stir evenly to obtain wet soft powder, put the wet soft powder into an extrusion granulator, the mesh size of the screen is 0.5-1.3mm, put the extruded soft irregular soft cylinder into a spheronizer, and obtain the wet granules after spheronization, i.e. primary flavored granules;

[0017] 2) Preparation of secondary flavoring emulsion: starch or its derivatives and carriers are placed in water, stirred and heated to 50-55°C. After the materials are completely dissolved, flavors are slowly added and emulsification is continued for 18-22 minutes to obtain an emulsion. The emulsion is homogenized once to obtain a secondary flavoring emulsion;

[0018] 3) boiling-drying the primary flavoring particles to obtain dried flavor particles in a boiling suspension state, then adding a secondary flavoring emulsion, atomizing the secondary flavoring emulsion by compressed air, and embedding the secondary flavoring emulsion in multiple layers on the surface of the primary flavoring particles to obtain the flavor particles.

[0019] Another object of the present invention is to provide an edible fragrance bar or fragrance bag containing the above-mentioned flavor particles.

[0020] The flavor particles of the present invention adopt a two-time flavoring method, with the first rounded flavoring particles as the core material, and then after boiling and drying, the second flavoring emulsion and the second flavoring particles are used as the multi-layer embedded wall material, so that the flavor particle has a flavor carrying capacity of more than 30%, and has the characteristics of high flavor carrying capacity, rich and natural flavor, slow release, and long-lasting fragrance. In addition, through the appropriate content of flavor substances during the first and second flavoring, the particle structure is stable, and the release is natural and long-lasting.

[0021] Moreover, the primary flavoring particles are irregular round particles with high density and hardness extruded by the screw, the secondary flavoring particles are relatively loose multi-layer embedded wall materials, and the dosage ratio of the primary flavoring particles and the secondary flavoring particles is well controlled, so that the top fragrance bursts out, and the flavor release is rich and lasting. The edible fragrance strip prepared by the flavor particles of the present invention is placed in the external fragrance attachment and installed at the mouth of the water cup. The airflow of drinking water drives the fragrance into the mouth, and the nose olfactory sense experiences a way of releasing the flavor. Plain water can taste fruity, coffee, tea and other flavored water. It provides a new choice for sports people, office people, people who don't like to drink plain water, and people who lose weight. It can also be used as an ordinary fragrance and smelled in a bag.

[0022] The preparation method of the present invention can prepare flavor particles through appropriate parameters, so as to achieve high flavor carrying capacity, rich and natural fragrance, slow release, long fragrance retention time, high yield, good fluidity, and oval particles. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a schematic diagram of the flavor particles prepared in Example 1 observed under a 4x microscope.

[0024] Figure 2 This is a schematic diagram of the flavor particles prepared in Example 1.

[0025] Figure 3 Schematic diagram of a fragrance bar containing the flavor particles.

[0026] Figure 4 Schematic diagram of the fragrance strip being bent and inserted into the attachment of the drinking device. DETAILED DESCRIPTION

[0027] In order to facilitate the understanding of the present invention, the present invention will be described more fully below. The present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0028] The experimental methods in the following examples without specifying specific conditions are usually carried out under conventional conditions or conditions recommended by the manufacturers. The various commonly used chemical reagents used in the examples are all commercially available products.

[0029] Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those commonly understood by those skilled in the art to which the present invention belongs. The terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used in the present invention includes any and all combinations of one or more of the related listed items.

[0030] In some embodiments of the present invention, there is provided a flavor particle of a retronasal olfactory flavor delivery system that can be used to flavor drinking vessels, including an edible-grade fragrance strip of such particles and a preparation method thereof. The flavor particles are made of cellulose, starch, plant extracts, dextrin, colloids and spices as raw materials, and are prepared by a granulator for primary flavoring. Then, secondary flavoring is simultaneously performed by boiling drying to obtain microcapsule flavor particles, which are quantitatively packaged into corn fiber films by a packaging machine to obtain cylindrical strips with a length of 12-15 cm and a diameter of 1.5-2 cm. The fragrance strips are placed in a fragrance attachment, so that plain water can taste like fruity water.

[0031] In some embodiments, a flavor particle is prepared by adding flavor twice:

[0032] The first flavoring preparation is carried out by the components including a carrier, flavoring substances, colloid and water to obtain rounded primary flavoring particles, and the second flavoring preparation is carried out by the components including gum arabic or starch or its derivatives as an emulsifier, a carrier, flavoring substances and water to obtain a flavoring emulsion, and the flavoring emulsion is atomized and embedded in multiple layers on the surface of the boiling-dried primary flavoring particles to obtain the flavor particles.

[0033] The raw materials used in the present invention are all food-grade raw materials. Through two times of fragrance addition, the fragrance carrying capacity can reach more than 30%. It has the characteristics of high fragrance carrying capacity, sustained release, and natural and realistic flavor. The retronasal olfactory fragrance strip that can be used for ingestion can be added to the fragrance attachment, and the flavor can be continuously released through airflow delivery. It can also be used for home and car aromatherapy to provide a rich natural flavor.

[0034] In some of the more preferred embodiments, the flavoring substances include plant extracts and / or essences. In the first flavoring, the mass ratio of the flavoring substances is 20-40%, more preferably 30-35%, and in the second flavoring, the mass ratio of the flavoring substances is 10-30%, more preferably 15-25%.

[0035] In some of the embodiments, during the first flavoring, the flavoring substances include 50-100 parts by mass of plant extracts and 10-20 parts by mass of essences; and / or during the second flavoring, the flavoring substances include 20-50 parts by mass of plant extracts and 30-50 parts by mass of essences.

[0036] Controlling the content of flavor substances during the first and second flavoring is beneficial to the stability of the particle structure and the balance between the persistence of aroma and the explosiveness of the top aroma, so as to achieve the effect of lasting release and natural and rich top aroma.

[0037] Top note: The top note can also be called the top fragrance. It is the aroma impression at the first moment of smelling the essence (or perfumed product), that is, the aroma characteristic that people can smell first.

[0038] In some embodiments, the primary scented particles are prepared by first scenting with the following components in parts by weight:

[0039] Carrier: 50-75,

[0040] Flavor substances: 60-120,

[0041] Colloid: 2-3,

[0042] Water: 50-80;

[0043] The perfumed emulsion is prepared by performing a second perfume addition with the following components in parts by weight:

[0044] Gum arabic or starch or its derivatives as emulsifier: 30-50,

[0045] Carrier: 20-40,

[0046] Flavor substances: 50-100,

[0047] Water: 60-80.

[0048] In some preferred embodiments, the primary fragranced particles are prepared by first fragrance addition with the following components in parts by mass:

[0049] Carrier: 60-75,

[0050] Flavor substances: plant extracts 60-80, and or essences 10-20,

[0051] Colloid: 2-3,

[0052] Water: 50-80;

[0053] The perfumed emulsion is prepared by performing a second perfume addition with the following components in parts by weight:

[0054] Starch or its derivatives as emulsifier 30-50

[0055] Carrier: 20-40,

[0056] Flavor substances: spices 30-50, and / or plant extracts 20-30,

[0057] Water: 60-80.

[0058] In some preferred embodiments, the starch or its derivative used as an emulsifier is at least one of modified starch and native starch, preferably sodium octenyl succinyl starch, hydroxypropyl distarch phosphate, high amylose starch, porous starch, or a mixture of two or more thereof.

[0059] In some preferred embodiments, the plant extract is a flavor extract of fresh or dried leaves, roots, stems or fruits of spice plants.

[0060] In some embodiments, the colloid is one or a mixture of two or more of sodium carboxymethyl cellulose, sodium alginate, xanthan gum, guar gum, locust bean gum, pectin, gellan gum and carrageenan.

[0061] In some of the embodiments, the flavor is a food flavor, preferably a fruit flavor, a milk flavor, a tea flavor, a coffee flavor, a chocolate flavor, a spicy flavor or the like.

[0062] In some of the embodiments, the carrier in the second flavoring is one or two of monosaccharides, disaccharides, and oligosaccharides such as porous dextrin, maltodextrin, cyclodextrin, solid malt extract, white sugar, glucose, lactose, and oligomalto-oligosaccharides.

[0063] In some preferred embodiments, the carrier in the first perfuming comprises starch or its derivatives and cellulose, and the cellulose is one or a mixture of two or more of oat fiber, pea fiber, corn fiber and apple fiber.

[0064] In some embodiments of the present invention, a method for preparing the above-mentioned flavor particles comprises the following steps:

[0065] 1) Preparation of primary flavored granules: slowly add the colloid into water, wait for swelling to become clear, then add the plant extract and the flavor, stir and mix evenly, add the carrier, stir evenly to obtain wet soft powder, put the wet soft powder into an extrusion granulator, the mesh size of the screen is 0.5-1.3mm, put the extruded soft irregular soft cylinder into a spheronizer, and obtain the wet granules after spheronization, i.e. primary flavored granules;

[0066] 2) Preparation of secondary flavoring emulsion: starch or its derivatives and carriers are placed in water, stirred and heated to 50-55°C. After the materials are completely dissolved, flavors are slowly added and emulsification is continued for 18-22 minutes to obtain an emulsion. The emulsion is homogenized once to obtain a secondary flavoring emulsion;

[0067] 3) boiling-drying the primary flavoring particles to obtain dried flavor particles in a boiling suspension state, then adding a secondary flavoring emulsion, atomizing the secondary flavoring emulsion by compressed air, and embedding the secondary flavoring emulsion in multiple layers on the surface of the primary flavoring particles to obtain the flavor particles.

[0068] In some embodiments, in step 1), the screw speed in the extrusion granulator is 50-70 r / min.

[0069] In some of the embodiments, the rotation speed of the spheronizing machine is set to 800-1200 r / min and maintained for 8-12 min.

[0070] In some of the embodiments, in step 2), the primary pressure during homogenization of the emulsion is 10-20 MPa, and the secondary pressure is 5-12 MPa.

[0071] In some embodiments, in step 3), the boiling drying is performed at 50-70° C. for 30-50 min.

[0072] In some embodiments, the mesh aperture is preferably 0.5-1.0 mm.

[0073] In some of the embodiments, the weight ratio of the spheronized wet particles to the secondary fragranced emulsion is 2:0.5-2, preferably 2:0.8-1.5, and more preferably 2:0.9-1.1.

[0074] In some of the embodiments, the solid content of the secondary fragranced emulsion is 45 wt %-65 wt %, preferably 50 wt %-60 wt %.

[0075] The flavor particles described in some embodiments of the present invention are of edible grade. Through the two flavoring processes, the first flavoring particles are set to 50-70r / min by screw speed to obtain extrusion pressure, and then 800-1200r / min high-speed spheronization is performed to obtain high-density flavor particles as the core material of the secondary flavoring. The secondary flavoring liquid is compressed and atomized in a hot air environment and embedded in the surface of the first flavoring particles in multiple layers to obtain the core to the surface of the particles. The product of the present invention has a density gradient distribution from high density to low density. In addition to achieving high flavor carrying capacity, slow release, long-lasting fragrance, and natural flavor particles, it can also achieve a strong fragrance and long-lasting burst release. The flavor particles can be used in external flavoring accessories and installed at the mouth of the water cup. The airflow of drinking water drives the aroma into the mouth, and the nose olfactory sense experiences a release mode of flavor. Plain water can taste fruity, coffee, tea, and other flavored water. Provide a new choice for people who don't like to drink plain water and lose weight. It can also be used as an ordinary fragrance and smelled in bags.

[0076] The present invention is further described below through specific examples, but is not intended to limit the protection scope of the present invention.

[0077] The following starches or their derivatives were purchased from Koch Biotech (Shanghai) Co., Ltd.

[0078] Example 1

[0079] The flavor particles described in this embodiment are prepared from primary flavoring particles and secondary flavoring emulsion, wherein the primary flavoring particles are composed of 36 parts by weight of oat fiber, 14 parts by weight of pea cellulose, 15 parts by weight of porous starch, 50 parts by weight of flavoring substance (32% by weight) of passion fruit extract (27 wt% solids), 10 parts by weight of passion fruit essence, 2 parts by weight of sodium carboxymethyl cellulose, and 60 parts by weight of water.

[0080] The secondary flavoring emulsion is composed of the following parts by weight: starch or its derivative is 20 parts sodium starch octenylsuccinate, 20 parts high-amylose starch, a carrier is 27 parts maltodextrin, 3 parts beta-cyclodextrin, and flavor substances (accounting for 25% by weight) are 30 parts passion fruit essence, 20 parts passion fruit extract (solid content 27wt%) and 80 parts water.

[0081] The method for preparing the flavor particles comprises the following steps:

[0082] 1) Preparation of primary flavored granules: weigh water according to the formula into a clean stainless steel tank, slowly add the colloid into the water while stirring, wait until it swells and becomes clear, then add the plant extract and the flavor, stir and mix evenly, add to the evenly mixed oat fiber, pea cellulose and porous starch, mix evenly to obtain wet soft powder, put the wet soft powder into an extrusion granulator, set the screw speed to 70r / min, the screen aperture to 0.6mm, round, put the soft cylinder into a spheronizer, set the speed to 800r / min, keep for 10min, and obtain the spheronized wet granules (primary flavored granules);

[0083] 2) Preparation of secondary flavoring emulsion: weigh sodium starch octenyl succinate, high amylose starch, maltodextrin and β-cyclodextrin, put into water, stir and heat to 50-55°C, after the materials are completely dissolved, slowly add the flavoring at a speed of 10000rpm / min, continue emulsification for 20min to obtain an emulsion, homogenize the emulsion, the first-level pressure is 15Mpa, the second-level pressure is 10Mpa, homogenize once, and obtain the secondary flavoring emulsion; the solid content of the secondary flavoring emulsion is about 52.7wt%;

[0084] 3) The spheronized wet granules are placed in a hopper of a boiling granulator, and the temperature is set at 70° C. for boiling drying for 30 minutes to obtain dried first-period flavored granules in a boiling suspension state, and then the second-period flavored emulsion is pumped into the boiling granulator, atomized by compressed air, and embedded in multiple layers on the surface of the first-period flavored granules to obtain the passion fruit flavored granules of the present invention.

[0085] The mass ratio of the spheronized wet particles to the secondary fragrance emulsion is 2:1.

[0086] The prepared flavor particles are packaged into cylindrical strips with a length of 10 cm and a diameter of 1 cm by using an automatic packaging machine in a manner of three-side packaging, top and bottom sealing and back sealing.

[0087] Embodiment 2:

[0088] The flavor particles described in this embodiment are prepared from primary flavoring particles and secondary flavoring emulsion, wherein the primary flavoring particles consist of 36 parts by weight of oat fiber, 14 parts by weight of corn fiber, 15 parts by weight of porous starch, 50 parts by weight of passion fruit extract, 2 parts by weight of sodium carboxymethyl cellulose, 20 parts by weight of passion fruit essence and 60 parts by weight of water.

[0089] The secondary flavoring emulsion is composed of 30 parts by weight of sodium starch octenylsuccinate, 10 parts of high-amylose starch, 17 parts of maltodextrin, 3 parts of beta-cyclodextrin, 40 parts of passion fruit essence, 30 parts of passion fruit extract and 70 parts of water. The solid content of the obtained secondary flavoring emulsion is about 50 wt%.

[0090] The mass ratio of the spheronized wet particles to the secondary fragrance emulsion is 2:1.

[0091] The preparation steps are the same as in Example 1.

[0092] Embodiment 3:

[0093] The flavor particles described in this embodiment are prepared from primary flavoring particles and secondary flavoring emulsion, wherein the primary flavoring particles consist of 36 parts by weight of oat fiber, 14 parts by weight of apple fiber, 15 parts by weight of porous starch, 50 parts by weight of passion fruit extract, 2 parts by weight of sodium carboxymethyl cellulose, 20 parts by weight of passion fruit essence and 60 parts by weight of water.

[0094] The secondary flavoring emulsion is composed of 40 parts by weight of sodium starch octenylsuccinate, 7 parts by weight of maltodextrin, 3 parts by weight of beta-cyclodextrin, 50 parts by weight of passion fruit flavor, 30 parts by weight of passion fruit extract and 70 parts by weight of water.

[0095] The solid content of the secondary fragranced emulsion was 52.7 wt%.

[0096] The mass ratio of the spheronized wet particles to the secondary fragrance emulsion is 2:1.

[0097] The preparation steps are the same as in Example 1.

[0098] Comparative Example 1

[0099] According to the formula and method of Example 1, flavor particles were prepared, except that the mass ratio of the primary flavoring particles to the secondary flavoring emulsion was 5:1. It was found that the yield of the prepared flavor particles was 90%.

[0100] Comparative Example 2

[0101] According to the formula and method of Example 1, flavor particles were prepared, except that the mass ratio of the primary flavoring particles to the secondary flavoring emulsion was 2:3. It was found that the yield of the prepared flavor particles was 89%. Due to the large amount of secondary flavoring liquid and the long atomization time, the boiling drying of the primary flavoring particles required more than 60 minutes.

[0102] Comparative Example 3:

[0103] According to the preparation method A of patent application CN113025425, the same content of extract and flavor is only extruded, spheronized and dried to prepare a flavored granule. The passion fruit extract and passion fruit flavor contained therein are the same as those in Example 1.

[0104] Wall material part: 20% sodium starch octenylsuccinate, 27% maltodextrin, 3% β-cyclodextrin, 70% passion fruit extract, 0.5% sodium carboxymethyl cellulose, 30% water.

[0105] Core material: passion fruit flavor 40

[0106] Filling part: 36 grams of oat fiber, 14 grams of pea cellulose, 15 grams of porous starch, 20 grams of high-amylose starch, and 1.5 grams of sodium carboxymethyl cellulose.

[0107] The preparation method comprises the following steps:

[0108] (1) Weigh water and passion fruit extract, put them into a clean container, stir and mix them evenly, then add the premixed sodium starch octenylsuccinate, maltodextrin, β-cyclodextrin and sodium carboxymethyl cellulose, heat in a water bath to 45-50°C, stir until completely dissolved, set the emulsification speed to 10000rpm, slowly add passion fruit essence, and continue emulsification for 20min.

[0109] (2) The emulsion in step (1) is homogenized once, with a primary pressure of 15 MPa and a secondary pressure of 10 MPa, and then poured into the premixed filler, mixed evenly, to obtain a wet soft powder, poured into an extruder, extruded at 30 rpm, with a mesh aperture of 0.6 mm, and then poured into a spheronizer, set at 200 rpm to form irregular columnar particles, put into a 200 mesh sieve, and dried in a dry place at room temperature for 24 h to obtain passion fruit microcapsule particles.

[0110] Comparative Example 4:

[0111] According to the formula and method of Example 1, flavor particles were prepared, except that in the step 1), when preparing the primary flavoring particles, the screw speed of the extrusion granulator was set to 30r / min, and the speed of the spheronizer was set to 200r / min; in the step 2), when preparing the secondary flavoring emulsion, the first homogenization pressure of the emulsion was 5Mpa, and the second homogenization pressure was 5Mpa. It was found that the prepared flavor particles had irregular shapes and poor fluidity, because the fragrance release was easier and faster, the top fragrance burst, but the flavor release was weak and the flavor was weak in the later period.

[0112] Example 4

[0113] The product fluidity, particle appearance and yield were compared and described. The product fluidity was measured by angle of repose according to GB11986 standard. The appearance of flavor particles was observed under a 4x microscope. The results are shown in Figure 1 .

[0114] The yield is calculated using the following formula.

[0115] Yield y: the percentage of the obtained dry flavor particles m1 to the solid content m0 ​​in the formula.

[0116]

[0117]

[0118] Since the product needs to be packed into 10cm*1cm bags for later application, if the particle size of the product is irregular, like Comparative Examples 3 and 4, due to the low screw extrusion speed, low pressure and slow rounding speed, the particle structure density is small, the fluidity is poor, the material feeding is not smooth, and blockage is easy to occur, and no suitable particles can be obtained.

[0119] See also Figure 3 The particles prepared in Example 1 and Comparative Examples 1-4 were packaged in a 10 cm*1 cm fiber bag using a particle packaging machine to obtain a passion fruit particle fragrance strip, and the fragrance strip was placed in the odor attachment cavity (Joyfit fragrance ring) of the Joyfit fun straw bottle 650 ml produced by Guangzhou Aiyun Research Technology Co., Ltd. (see Figure 3 and Figure 4 ), ultrasonic welding package, and put it into the mouth of a 500mL water bottle. A fragrance evaluation team was formed by 8 people, including 5 people born in the 1980s and 3 people born in the 1990s, with an average age of 33.75 years old. One hour before the experiment, no food was taken. Each person had two water cups and one odor attachment prepared in Example 1 and Comparative Example 3. The odor attachment was installed on the matching water cup, and water was absorbed as normal by drinking water. The water cups of the odor attachments of Example 1 and Comparative Example 3 were used to alternately absorb water, and the flavor was repeatedly evaluated. 4 bottles were absorbed on the first day, 4 bottles on the second day, and 2 bottles on the third day. The airflow during water absorption drove the odor into the mouth, and the flavor changes were perceived after the nose. The flavor intensity comparison is as follows.

[0120] Evaluate the flavor profile.

[0121]

[0122]

[0123] Through drinking water verification, in the embodiment of the present invention, the preparation process of the flavor particles is through two flavorings, including extrusion spheronization during the first flavoring and boiling granulation followed by multi-layer embedding with the second flavoring emulsion. The prepared passion fruit flavor particles have a high flavor substance carrying capacity, slow release, and long-lasting fragrance. On this basis, the pressure of the first flavoring wet and soft particles is further controlled to give them a suitable density, and then the mass ratio with the secondary flavoring liquid and the solid content of the secondary flavoring liquid are matched, and the secondary flavoring liquid is sprayed into the surface of the extruded particles for multi-layer embedding to obtain a relatively loose wall material with a surface density smaller than that of the core material. Such flavor particles with two layers of different densities inside and outside can not only make the flavor release last, but also have a strong burst of top fragrance and a long aroma. However, the experience of the flavor particles of comparative examples 1-4 is not as rich and natural as the flavor particles described in Example 1, and the aroma lasts for a short time in the mouth.

[0124] In addition, the flavor particles of Example 2 and Example 3 also have a long-lasting fragrance, and the top aroma is strong.

[0125] Example 5

[0126] The flavor particles described in this embodiment are prepared from primary flavoring particles and secondary flavoring emulsion, wherein the primary flavoring particles are composed of: 36 parts by weight of oat fiber, 14 parts by weight of pea cellulose, 15 parts by weight of porous starch, 23 parts by weight of flavoring substance (accounting for 15% by weight) of passion fruit extract (solid content 27wt%), 5 parts by weight of passion fruit essence, 2 parts by weight of sodium carboxymethyl cellulose, and 92 parts by weight of water.

[0127] The secondary flavoring emulsion is composed of the following parts by weight: starch or its derivative is 20 parts sodium starch octenylsuccinate, 20 parts high-amylose starch, a carrier is 27 parts maltodextrin, 3 parts beta-cyclodextrin, and flavor substances (accounting for 30% by weight) are 36 parts passion fruit flavor, 24 parts passion fruit extract (solid content 27wt%) and 70 parts water.

[0128] The preparation method is as in Example 1.

[0129] The primary fragrance particles obtained in this example have a low flavor content. As the core material for secondary fragrance and a carrier for releasing persistent fragrance, the flavor is insufficient and the release speed is fast, but the burst of top fragrance is irritating and not natural enough. This is not an ideal solution.

[0130] Example 6

[0131] According to the formula and method of Example 1, flavor particles were prepared, except that the weight parts of other components remained unchanged, and the weight parts of water were increased to 123, resulting in a solid content of 40wt% in the secondary flavoring emulsion. It was found that the boiling drying time was long, resulting in a large flavor loss of the flavor particles, and due to the dense multi-layer embedding, only a weak characteristic flavor of passion fruit was present, and the flavor was relatively light. This solution is not a better choice.

[0132] According to the formula and method of Example 1, flavor particles were prepared. The difference was that the weight parts of other components remained unchanged, and the weight parts of water were reduced to 42, resulting in a solid content of 65wt% in the secondary flavoring emulsion. It was found that the yield of the prepared flavor particles was 86%. The secondary flavoring liquid obtained was relatively viscous, difficult to atomize, dried quickly, had little flavor loss, and had loose multi-layer embedding. However, due to the high solid content, it dried quickly after atomization, and some were not embedded on the surface of the primary flavoring particles, resulting in a reduced yield. The cost is high, and this solution is not a better choice.

[0133] Although the usage ratio of the first flavoring particles and the second flavoring emulsion is well controlled to reduce the impact on flavor release, the solid content of the second flavoring emulsion also affects the overall flavor effect, cost and process. In comparison, it is difficult to achieve a good flavor effect.

[0134] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A flavor particle, characterized in that: Prepared by two perfuming steps: The primary fragrance particles are prepared by first fragrance addition with the following components in parts by mass: Carrier: 50-75, Flavor substances: plant extract 50-100, flavor 10-20, Colloid: 2-3, Water: 50-80; The perfumed emulsion is prepared by performing a second perfume addition with the following components in parts by weight: Starch or its derivatives as emulsifier: 30-50, Carrier: 20-40, Flavor substances: plant extracts 20-50, essences 30-50, Water: 60-80; The mass ratio of the primary flavoring particles to the secondary flavoring emulsion is 2:0.5-2; The carrier in the first flavoring comprises starch or its derivatives and cellulose, and the cellulose is one or a mixture of two or more of oat fiber, pea fiber, corn fiber and apple fiber; The method for preparing the flavor particles comprises the following steps: 1) Preparation of primary flavored granules: slowly add the colloid into water, wait until it swells and becomes clear, then add the plant extract and essence, stir and mix evenly, then add the carrier, stir evenly to obtain wet soft powder, put the wet soft powder into an extrusion granulator, the mesh size of the sieve is 0.5-1.3mm, put the extruded soft irregular soft cylinder into a spheronizer, and obtain the wet granules after spheronization, i.e. primary flavored granules; 2) Preparation of secondary flavored emulsion: put starch or its derivatives and carrier into water, stir and heat to 50-55°C, slowly add flavoring substances after the materials are completely dissolved, continue emulsification for 18-22 minutes to obtain an emulsion, homogenize the emulsion once to obtain the secondary flavored emulsion; 3) boiling and drying the primary flavoring particles to obtain dried flavor particles in a boiling suspension state, then adding a secondary flavoring emulsion, atomizing the secondary flavoring emulsion by compressed air, and embedding the secondary flavoring emulsion in multiple layers on the surface of the primary flavoring particles to obtain the flavor particles; In the step 1), the screw speed in the extrusion granulator is 50-70 r / min; the speed in the spheronization machine is set to 800-1200 r / min and maintained for 8-12 min; In the step 2), the first-level pressure is 10-20 MPa and the second-level pressure is 5-12 MPa when the emulsion is homogenized.

2. The flavor granules according to claim 1, characterized in that: The primary fragrance particles are prepared by first fragrance addition with the following components in parts by mass: Carrier: 60-75, Flavor substances: plant extract 60-80, flavor 10-20, Colloid: 2-3, Water: 50-80; The perfumed emulsion is prepared by performing a second perfume addition with the following components in parts by weight: Starch or its derivatives as emulsifier 30-50, Carrier: 20-40, Flavor substances: essence 30-50, plant extract 20-30, Water: 60-80.

3. The flavor granules according to claim 1, characterized in that: The starch or its derivative used as an emulsifier is at least one of modified starch and native starch.

4. The flavor particles according to claim 3, characterized in that: The starch or its derivative used as an emulsifier is one or a mixture of two or more of sodium octenyl succinate starch, hydroxypropyl distarch phosphate, high amylose starch and porous starch.

5. The flavor particle according to claim 1, characterized in that: The plant extract is a flavor extract of fresh or dried leaves, roots, stems or fruits of spice plants.

6. The flavor particle according to claim 1, characterized in that: The colloid is one or a mixture of two or more of sodium carboxymethyl cellulose, sodium alginate, xanthan gum, guar gum, locust bean gum, pectin, gellan gum and carrageenan; and / or the flavor is a food flavor; and / or the carrier in the second flavoring is one or two of porous dextrin, maltodextrin, cyclodextrin, solid malt extract, white sugar, glucose, lactose and maltooligosaccharide.

7. The flavor particle according to claim 6, characterized in that: The flavor is fruit flavor, milk flavor or tea flavor.

8. The flavor particle according to any one of claims 1 to 7, characterized in that: The mass dosage ratio of the primary fragrance particles to the secondary fragrance emulsion is 2:0.8-1.

5.

9. The flavor particle according to claim 8, characterized in that: The mass dosage ratio of the primary fragrance particles to the secondary fragrance emulsion is 2:0.9-1.

1.

10. The flavor particle according to claim 8, characterized in that: The solid content of the secondary fragrance emulsion is 45wt%-65wt%.

11. The flavor particle according to claim 10, characterized in that: The solid content of the secondary fragrance emulsion is 50wt%-60wt%.

12. The method for preparing the flavor granules according to any one of claims 1 to 11, characterized in that: The following steps are involved: 1) Preparation of primary flavored granules: slowly add the colloid into water, wait until it swells and becomes clear, then add the plant extract and essence, stir and mix evenly, then add the carrier, stir evenly to obtain wet soft powder, put the wet soft powder into an extrusion granulator, the mesh size of the sieve is 0.5-1.3mm, put the extruded soft irregular soft cylinder into a spheronizer, and obtain the wet granules after spheronization, i.e. primary flavored granules; 2) Preparation of secondary flavored emulsion: put starch or its derivatives and carrier into water, stir and heat to 50-55°C, slowly add flavoring substances after the materials are completely dissolved, continue emulsification for 18-22 minutes to obtain an emulsion, homogenize the emulsion once to obtain the secondary flavored emulsion; 3) boiling and drying the primary flavoring particles to obtain dried flavor particles in a boiling suspension state, then adding a secondary flavoring emulsion, atomizing the secondary flavoring emulsion by compressed air, and embedding the secondary flavoring emulsion in multiple layers on the surface of the primary flavoring particles to obtain the flavor particles; In the step 1), the screw speed in the extrusion granulator is 50-70 r / min; the speed in the spheronization machine is set to 800-1200 r / min and maintained for 8-12 min; In the step 2), the first-level pressure is 10-20 MPa and the second-level pressure is 5-12 MPa when the emulsion is homogenized.

13. The preparation method according to claim 12, characterized in that: In step 3), the boiling drying is carried out at 50-70° C. for 30-50 min.

14. A fragrance bar or sachet containing the flavor particles according to any one of claims 1 to 11.

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