Preparation method of spicy moon cake combined with spice essential oil microcapsules

Abstract

The application discloses a kind of spicy moon cake preparation methods of combining spice essential oil microcapsule, belong to the technical field of baked food processing.Main steps are as follows: preparation octenyl succinate starch sodium-white propolis complex;Preparation spicy essential oil nanoemulsion;Spicy essential oil microcapsule is obtained by spray drying;Further preparation spicy moon cake, raw material includes low gluten wheat flour 200g, moon cake syrup 140g, corn oil 50g, 4g, filling 540g, spicy essential oil microcapsule 6.4g, egg yolk 50g and water 15g.The application dispenses out the flavor of spicy essential oil with good taste;Spicy essential oil microcapsule prepared has strong heat resistance and fast flavor release, and the embedding rate of spicy essential oil can reach 90.23%, and the load rate reaches 42.56%;The moon cake made has good texture, has the feeling of spicy immediately after entering, better retains the original flavor of spicy essential oil, is more appetizing, with wide application prospect.

Description

Technical Field

[0001] This invention relates to the field of baking food processing technology, specifically to a method for preparing spicy mooncakes using microcapsules of spice essential oils. Background Technology

[0002] Spice essential oils are oily liquids obtained from spices (such as Sichuan pepper, chili pepper, ginger, and star anise) through methods such as solvent extraction, distillation, supercritical fluid extraction, and ultrasound / microwave-assisted extraction. They possess typical aromatic and spicy flavors and are commonly used food additives and flavor enhancers on the market. Spicy and numbing essential oil is deep red in color and has a complex aroma and spicy flavor reminiscent of Sichuan pepper and chili pepper. It not only helps to increase appetite but also improves the appearance of food. Furthermore, because it is rich in bioactive substances, spicy and numbing essential oil also possesses antibacterial, anti-inflammatory, antioxidant, analgesic, and digestive-improving physiological activities.

[0003] However, spicy essential oils are highly volatile and poorly water-soluble. Furthermore, their flavor and active substances are easily oxidized and degraded by light, heat, and oxygen during processing, thus limiting their widespread application in the food industry. Microencapsulation technology encapsulates the target ingredient (core material) within a continuous film (wall material) of a natural or synthetic polymer compound, providing excellent protection, barrier properties, and sustained-release properties. Moreover, the selection of hydrophilic wall materials enhances the water solubility of spicy essential oils. Sodium octenyl succinate starch is a special edible modified starch with superior film-forming, emulsifying, and stability properties, making it a widely available and practical microencapsulation wall material. As microencapsulation technology matures, various materials have been used for the microencapsulation of spice essential oils.

[0004] Patent CN1212079C discloses a method for producing spice oleoresin microcapsules. This invention uses spice oleoresin as the core material, a mixture of soybean protein and maltodextrin as the wall material, and sucrose fatty acid esters and Tween 80 as emulsifiers. It employs an emulsion encapsulation spray drying method to prepare the oleoresin microcapsules. This invention features a reliable process, producing products with a smooth and mellow color and taste, high raw material utilization, and low energy consumption. It is suitable for refining natural spice seasonings such as Sichuan pepper oil, chili oil, and garlic oil into powdered or granular seasonings that are easy to use, store, and transport. Furthermore, this invention uses a sodium octenyl succinate starch-resveratrol complex as an emulsifier, eliminating the need for additional emulsifiers. This not only saves production costs but also avoids safety issues and product clumping problems associated with adding emulsifiers.

[0005] Patent CN103054030A discloses a method for preparing perilla oil powder via microencapsulation. This invention uses perilla oil as the core material and gelatinized octenyl succinate starch ester as the wall material. The perilla oil powder is obtained by high-temperature stirring and emulsification followed by spray drying. This invention eliminates the need for emulsifiers, simplifies the process, and imparts good water solubility, dispersibility, and stability to the perilla oil powder. Furthermore, octenyl succinate starch ester is inexpensive, reducing product costs. However, the wall material described in this invention is a single octenyl succinate starch ester, which cannot provide sufficient protection for the unstable perilla oil against the high temperatures and oxidation during spray drying. In contrast, this invention uses sodium octenyl succinate starch as the main component and incorporates resveratrol, which has strong heat resistance and high antioxidant properties, to provide sufficient and effective protection for the spice essential oil.

[0006] Patent CN112869050B discloses a method for preparing Sichuan pepper essential oil microcapsules and their application in fried foods. The microcapsules prepared by this invention use Sichuan pepper essential oil as the core material, and sodium octenyl succinate starch and maltodextrin as multilayer wall materials, and are formed by emulsion encapsulation and spray drying. The suitable addition amount of the prepared Sichuan pepper essential oil microcapsules for use in fried foods is 1.0-2.0%. Under high-temperature frying, the aroma of Sichuan pepper is preserved, and the release of numbing substances is delayed, thus preventing the loss of Sichuan pepper flavor substances.

[0007] Patent CN109317066A discloses a nutmeg essential oil microcapsule, its preparation method, and its application. This invention selects octenyl succinate starch ester and inulin as multilayer wall materials, and prepares nutmeg essential oil microcapsules via spray drying. The microcapsules prepared by this invention exhibit good thermal stability, as well as high encapsulation efficiency and essential oil retention rate.

[0008] Patent CN114831267A discloses a natural deodorizing and flavor-enhancing microcapsule flavoring and its preparation method. It comprises sodium octenyl succinate starch, maltodextrin, and a compound flavoring oil in a mass ratio of 1:2:1. The compound flavoring oil is encapsulated using spray-drying microcapsule technology, reducing the adverse effects of air and temperature on the oxidation of natural spice extracts, thus extending the shelf life of the flavoring product to a certain extent and avoiding serious losses of the flavoring oil during storage and use. Furthermore, adding this product during meat processing can solve the problem of difficult-to-eliminate meaty odor, which is frequently encountered in meat processing, and improve the quality of meat products.

[0009] Patent CN115812939A discloses a Sichuan pepper oil microcapsule and its preparation method. This invention uses gum arabic, linseed gum, and sodium octenyl succinate starch as wall materials to encapsulate Sichuan pepper essential oil and Sichuan pepper oleoresin. The microcapsules are obtained through high-pressure homogenization and spray drying. The Sichuan pepper oil microcapsules exhibit good high-temperature resistance, allowing them to retain a good Sichuan pepper aroma and numbing sensation even after high-temperature sterilization in food applications. The microcapsules also demonstrate high storage stability, and the preparation process is simple and easy to implement, facilitating large-scale production.

[0010] Patents CN112869050B, CN109317066A, CN114831267A, and CN115812939A all use two or more substances as wall materials in their implementations. While multi-layered wall materials effectively improve the stability of spice essential oil microcapsules and protect their sensory flavor, their preparation processes are complex and time-consuming, and they are not conducive to the release of internal flavor substances, thus hindering large-scale production. In contrast, the microcapsules prepared in this invention use a blended spicy essential oil as the core material and an orally soluble sodium octenyl succinate starch-resveratrol complex as a single-layer wall material, which is obtained through emulsion encapsulation and spray drying. The resulting microcapsules have high encapsulation efficiency and good heat resistance, while their single-layer wall material can be rapidly digested, allowing the spicy flavor to be quickly perceived by the body, ensuring the immediacy and explosiveness of flavor release. The effect of different wall materials on the oral release rate of spicy essential oil is shown in Table 1.

[0011] Patent CN114568674B discloses a method for preparing high-encapsulation-rate microcapsules for spice essential oil powdering. This invention uses quinoa protein and xanthan gum as wall materials to prepare spice essential oil microcapsules via a composite coagulation method. Based on this, a chitosan oligosaccharide solution is added to perform a two-layer electrostatic coating on the microcapsules, followed by spray drying to obtain the spice essential oil microcapsules. This invention's preparation method not only increases the application range of spice essential oils but also improves storage stability. The obtained microcapsules have an encapsulation rate of over 96.05% for spice essential oils and a loading rate of 40.79–42.02%. The microcapsules did not exhibit clumping after storage at 50°C for two months, and the spice essential oil retention rate was over 94%. Compared to this invention, this invention, with a simpler preparation process, yields microcapsule products with an encapsulation rate of 90.23% and a loading rate of 42.65%, and the microcapsules did not exhibit clumping after storage at 25°C for two months, which is beneficial for cost and energy savings and mass production. Summary of the Invention

[0012] The purpose of this invention is to overcome the shortcomings of the prior art by providing a method for preparing spicy mooncakes using microcapsules of spice essential oils. By encapsulating the blended spicy essential oils into powder, a high encapsulation rate and strong heat resistance are ensured without affecting the release of flavor, thus expanding the application of spice essential oils in the baking market.

[0013] The technical solution of the present invention:

[0014] A method for preparing spicy mooncakes incorporating spice essential oil microcapsules mainly includes the following steps:

[0015] (1) Preparation of sodium octenyl succinate starch-resveratrol mixed solution: Sodium octenyl succinate starch and resveratrol were dispersed in ultrapure water and ethanol respectively, and stirred until completely dissolved to obtain sodium octenyl succinate starch solution and resveratrol ethanol solution respectively; under stirring conditions, the resveratrol ethanol solution was added to the same volume of sodium octenyl succinate starch solution to obtain sodium octenyl succinate starch-resveratrol mixed solution;

[0016] (2) Preparation of sodium octenyl succinate starch-resveratrol complex: The sodium octenyl succinate starch-resveratrol mixed solution was stirred continuously at 600 rpm for more than 6 hours at 20-25℃. The resulting mixed solution was dialyzed at 4-5℃ for 8-12 hours and then freeze-dried to obtain sodium octenyl succinate starch-resveratrol complex.

[0017] (3) Dissolve the sodium octenyl succinate starch-resveratrol complex obtained in step (2) in ultrapure water to obtain a single-layer wall material solution, add a spicy essential oil made of chili oil, Sichuan pepper oil, ginger oil and star anise oil in a ratio of 10:10:0.8:0.8, and homogenize it by high pressure micro-jet to form a nanoemulsion.

[0018] (4) The nanoemulsion was spray-dried to obtain spicy essential oil microcapsules;

[0019] (5) Prepare mooncake ingredients: low-gluten wheat flour, mooncake syrup, corn oil, water, filling, spicy essential oil microcapsules, egg yolks and water;

[0020] (6) Add water and corn oil to the mooncake syrup and stir well to obtain syrup liquid; add egg yolk to the water and stir until well to obtain egg yolk liquid;

[0021] (7) Put low-gluten wheat flour and a certain amount of spicy essential oil microcapsules into the syrup obtained in step (6), stir and knead into dough, wrap the dough with plastic wrap and let it rest for half an hour;

[0022] (8) Evenly mix a certain amount of spicy essential oil microcapsules into the filling, divide them into 30g / each and roll them into balls, divide the dough that has been rested in step (7) into 20g / each, roll them into balls and wrap the filling in the dough;

[0023] (9) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough to obtain the initial mooncake product.

[0024] (10) After the oven is fully preheated in the top and bottom heat mode, place the mooncake pre-made product obtained in step (9) into the middle rack of the oven for the first baking. After baking, take out the mooncake, brush a little egg yolk liquid prepared in step (6) on its surface, put it back into the oven and continue baking until its surface is golden yellow. The finished spicy mooncake is then ready.

[0025] In step (1), the mass concentration ratio of sodium octenyl succinate starch and resveratrol in the sodium octenyl succinate starch-resveratrol mixed solution is 10:3.

[0026] The mass-volume concentration of the wall material solution prepared in step (3) is 0.5-1.5% (w / v).

[0027] The mass of the spicy essential oil added in step (3) is 0.5 to 2 times the mass of the sodium octenyl succinate starch-resveratrol complex.

[0028] In step (4), the inlet air temperature of the spray drying is controlled between 173 and 175°C, the outlet air temperature is controlled between 73 and 75°C, the injection rate is 15 to 17 mL / min, and the spray pressure is 0.5 to 1 MPa.

[0029] The ingredients are: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 6.4g spicy essential oil microcapsules, 50g egg yolk, and 15g water.

[0030] The amount of spicy essential oil microcapsules added in step (7) is 0.5% to 0.8% of the dough mass; the amount of spicy essential oil microcapsules added in step (8) is 0.5% to 0.8% of the filling mass.

[0031] The preheating temperature in step (10) is 190-200℃, and the first baking time is 4-5 min; the subsequent baking time is 12-15 min.

[0032] The beneficial effects of this invention are:

[0033] (1) This invention utilizes a hydration method to non-covalently bond sodium octenyl succinate starch and resveratrol, which serve as the wall material of microcapsules, to prepare an sodium octenyl succinate starch-resveratrol complex. The incorporation of resveratrol enhances the emulsifying effect of sodium octenyl succinate starch, enabling it to effectively emulsify spicy essential oils without the need for additional emulsifiers. This results in a higher encapsulation rate for the microcapsules, effectively reducing production costs and preventing clumping caused by the addition of emulsifiers during storage. Sodium octenyl succinate starch is a highly efficient food emulsifier with antibacterial properties, which can maintain food freshness, increase particle stability, and improve the taste and color of food. Resveratrol is not only a natural antioxidant but also possesses physiological effects such as sterilization, lowering blood pressure and lipids, and protecting the cardiovascular system. Furthermore, compared with other bioactive substances, resveratrol exhibits certain high-temperature stability.

[0034] (2) The single-layer wall material prepared by the present invention using sodium starch octenyl succinate-resveratrol complex has strong thermal stability and does not require the addition of other wall materials / drying agents to form a multi-element coating layer. The preparation process is simple, the raw materials are widely available, the required energy consumption is low, and it is suitable for large-scale production.

[0035] (3) The spicy essential oil microcapsules prepared by the present invention have uneven morphology, which can be well dispersed and quickly dissolved in the water system, promoting the release of essential oil. The essential oil will not be unable to be released due to the clumping and adhesion of microcapsules.

[0036] (4) The microcapsules prepared by this invention retain the original spicy aroma and flavor of the blended spicy essential oil well during the high-temperature baking process. When eating mooncakes, the mouth-soluble sodium octenyl succinate starch-resveratrol shell is rapidly decomposed in the oral cavity, and the spicy essential oil inside is rapidly released, resulting in a harmonious taste without any unpleasant flavor, thus improving the market competitiveness of mooncake products. Attached Figure Description

[0037] Figure 1 The retention rate of hydroxy-α-sanshool in spicy mooncakes prepared by different methods. Detailed Implementation

[0038] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0039] The technical solution of the present invention will be further described below with reference to comparative examples and specific embodiments.

[0040] Comparative Example 1: A Traditional Method for Preparing Mooncakes

[0041] (1) Prepare mooncake ingredients: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 50g egg yolk and 15g water;

[0042] (2) Add water and corn oil to mooncake syrup and stir well to obtain syrup liquid; add egg yolk to water and stir until smooth to obtain egg yolk liquid;

[0043] (3) Add the low-gluten wheat flour to the syrup obtained in step (2), stir and knead into a dough. Wrap the dough in plastic wrap and let it rest for half an hour.

[0044] (4) Divide the filling into 30g portions and roll them into balls. Divide the rested dough into 20g portions, roll them into balls, and then wrap the filling in the dough.

[0045] (5) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough.

[0046] (6) After the oven is fully preheated in the top and bottom heat mode, place the mooncakes in the middle rack of the oven for the first baking. Then take the mooncakes out, brush a little egg yolk on their surface, and put them back in the oven to continue baking until their surface turns golden brown.

[0047] The prepared traditional mooncakes have clear patterns, full appearance, and no obvious bulging, depression, cracking, collapse, or filling leakage; they are light yellowish-brown, with a glossy surface and no burnt bottom; the mooncake skin is of uniform thickness, the filling is evenly mixed, and the skin does not peel off; since no special flavoring agents were added, its flavor and sensory acceptance were set at 0 points and 10 points respectively, and the total sensory score was 65 points (Table 3).

[0048] Comparative Example 2: A method for preparing a spicy mooncake with a crust combined with spice essential oils

[0049] (1) Prepare mooncake ingredients: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 2.7g spicy oil made from chili oil, Sichuan pepper oil, ginger oil and star anise oil (10:10:0.8:0.8), 50g egg yolk and 15g water;

[0050] (2) Add water and corn oil to mooncake syrup and stir well to obtain syrup liquid; add egg yolk to water and stir until smooth to obtain egg yolk liquid;

[0051] (3) Add low-gluten wheat flour and spicy oil to the syrup obtained in step (2), stir and knead into a dough, wrap the dough in plastic wrap and let it rest for half an hour;

[0052] (4) Divide the filling into 30g portions and roll them into balls. Divide the rested dough into 20g portions, roll them into balls, and then wrap the filling in the dough.

[0053] (5) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough to obtain the initial mooncake product.

[0054] (6) After the oven is fully preheated in the top and bottom heat mode, place the mooncakes in the middle rack of the oven for the first baking. Then take the mooncakes out, brush a little egg yolk on their surface, and put them back in the oven to continue baking until their surface turns golden brown.

[0055] Compared to Comparative Example 1, adding 2.7g of spicy essential oil to the crust introduced distinctive flavor elements. The prepared spicy mooncakes had clear patterns, a full appearance, and no obvious signs of swelling, depressions, cracking, collapse, or filling leakage; they were light yellowish-brown, with a glossy surface, no burnt bottom, uniform crust thickness, and evenly mixed filling without peeling; however, the peppery aroma was strong, the spiciness and numbing sensation were weak, and there was a strong burnt bitter taste, resulting in a sensory discontinuity, with a sensory score of 68.4 (Table 2). Due to factors such as heat and oxygen, a large amount of hydroxy-α-sanshool was lost during baking, with a retention rate of only 44.10% ( Figure 1 ).

[0056] Comparative Example 3: A method for preparing a spicy mooncake with fillings combined with spice essential oils

[0057] (1) Prepare mooncake ingredients: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 2.7g spicy oil made from chili oil, Sichuan pepper oil, ginger oil and star anise oil (10:10:0.8:0.8), 50g egg yolk and 15g water;

[0058] (2) Add water and corn oil to mooncake syrup and stir well to obtain syrup liquid; add egg yolk to water and stir until smooth to obtain egg yolk liquid;

[0059] (3) Add the low-gluten wheat flour to the syrup obtained in step (2), stir and knead into a dough. Wrap the dough in plastic wrap and let it rest for half an hour.

[0060] (4) Mix the spicy oil evenly into the filling, divide it into 30g portions and roll them into balls. Divide the rested dough into 20g portions, roll them into balls, and then wrap the filling in the dough.

[0061] (5) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough to obtain the initial mooncake product.

[0062] (6) After the oven is fully preheated in the top and bottom heat mode, place the mooncakes in the middle rack of the oven for the first baking. Then take the mooncakes out, brush a little egg yolk on their surface, and put them back in the oven to continue baking until their surface turns golden brown.

[0063] Compared with Comparative Example 1, 2.7g of spicy essential oil was added to the filling to introduce distinctive flavor elements. The prepared spicy mooncakes had clear patterns, full appearance, and no obvious swelling, depressions, cracks, collapses, or filling leakage; they were light yellowish-brown, with a glossy surface, no burnt bottom, uniform crust thickness, and evenly mixed filling without peeling; the flavor was relatively harmonious, but the peppery aroma was heavy, the spiciness and numbing sensation were weak, and there was a strong burnt bitter taste, with a sensory score of 70.9 (Table 3). Due to factors such as heat and oxygen, a large amount of hydroxy-α-sanshool was lost during the baking process, with a retention rate of only 49.10% ( Figure 1 ).

[0064] Comparative Example 4: A method for preparing a spicy mooncake with both the crust and filling infused with spice essential oils.

[0065] (1) Prepare mooncake ingredients: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 2.7g spicy essential oil, 50g egg and 15g water.

[0066] (2) Add water and corn oil to mooncake syrup and stir well to obtain syrup liquid; add egg yolk to water and stir until smooth to obtain egg yolk liquid;

[0067] (3) Add low-gluten wheat flour and 1.6g of spicy oil to the syrup obtained in step (2), stir and knead into a dough, wrap the dough in plastic wrap and let it rest for half an hour;

[0068] (4) Mix 1.1g of spicy oil evenly into the filling, divide it into 30g portions and roll them into balls. Divide the rested dough into 20g portions, roll them into balls, and then wrap the filling in the dough.

[0069] (5) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough to obtain the initial mooncake product.

[0070] (6) After the oven is fully preheated in the top and bottom heat mode, place the mooncakes in the middle rack of the oven for the first baking. Then take the mooncakes out, brush a little egg yolk on their surface, and put them back in the oven to continue baking until their surface turns golden brown.

[0071] Compared with Comparative Example 1, 2.7g of spicy essential oil was added to the crust and filling in a 3:2 ratio to introduce distinctive flavor elements. The prepared spicy mooncakes had clear patterns, a full appearance, and no obvious swelling, depressions, cracks, collapses, or filling leaks; they were light yellowish-brown, with a glossy surface, no burnt bottom, uniform crust thickness, and evenly mixed filling without peeling; the flavor was harmonious, but the peppery aroma was heavy, the spiciness and numbing sensation were weak, and there was a strong burnt bitter taste, with a sensory score of 72.1 (Table 3). Due to factors such as heat and oxygen, a large amount of hydroxy-α-sanshool was lost during baking, with a retention rate of only 47.50%. Figure 1 ).

[0072] Comparative Example 5: A method for preparing a spicy mooncake with a crust combined with microcapsules of common spice essential oils.

[0073] (1) Sodium octenyl succinate starch was dissolved in ultrapure water to prepare a single-layer wall material solution. Spicy essential oil made of chili oil, Sichuan pepper oil, ginger oil and star anise oil (10:10:0.8:0.8) was added at a wall-to-core ratio of 1:1. The solution was homogenized by high pressure microfluidic jet to form a nanoemulsion.

[0074] (2) Spicy essential oil microcapsules were prepared by nanoemulsion spray drying;

[0075] (3) Prepare mooncake ingredients: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 9g spicy essential oil microcapsules, 50g egg yolk and 15g water.

[0076] (4) Add water and corn oil to the mooncake syrup and stir well to obtain syrup liquid; add egg yolk to the water and stir until well to obtain egg yolk liquid;

[0077] (5) Put the low-gluten wheat flour and spicy essential oil microcapsules into the syrup obtained in step (6), stir and knead into a dough, wrap the dough with plastic wrap and let it rest for half an hour;

[0078] (6) Divide the filling into 30g portions and roll them into balls. Divide the rested dough into 20g portions, roll them into balls, and then wrap the filling in the dough.

[0079] (7) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough to obtain the initial mooncake product.

[0080] (8) After the oven is fully preheated in the top and bottom heat mode, place the mooncakes in the middle rack of the oven for the first baking. Then take the mooncakes out, brush a little egg yolk on their surface, and put them back in the oven to continue baking until their surface turns golden brown.

[0081] Compared to Comparative Example 1, adding 9g of spicy essential oil microcapsules to the mooncake crust introduced distinctive flavor elements. The prepared spicy mooncakes had clear patterns, a full appearance, and no obvious swelling, depressions, cracks, collapses, or filling leaks; they were light yellowish-brown, with a glossy surface, no burnt bottom, uniform crust thickness, and evenly mixed filling without peeling; the spicy flavor was quickly perceptible, but the flavor coordination was poor, the peppery aroma was relatively strong, the spiciness and numbness were relatively intense, and there was a slightly strong burnt bitter taste, with a sensory score of 76.5 (Table 3). The microcapsule wall material protected hydroxy-α-sanshool from the effects of heat and oxygen to some extent, but the protection effect was poor, with only 70.63% retention (…). Figure 1 ).

[0082] Comparative Example 6: A method for preparing a spicy mooncake with filling combined with common spice essential oil microcapsules

[0083] (1) Sodium octenyl succinate starch was dissolved in ultrapure water to prepare a single-layer wall material solution. Spicy essential oil made of chili oil, Sichuan pepper oil, ginger oil and star anise oil (10:10:0.8:0.8) was added at a wall-to-core ratio of 1:1. The solution was homogenized by high pressure microfluidic jet to form a nanoemulsion.

[0084] (2) Spicy essential oil microcapsules were prepared by nanoemulsion spray drying;

[0085] (3) Prepare mooncake ingredients: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 9g spicy essential oil microcapsules, 50g egg yolk and 15g water.

[0086] (4) Add water and corn oil to the mooncake syrup and stir well to obtain syrup liquid; add egg yolk to the water and stir until well to obtain egg yolk liquid;

[0087] (5) Add the low-gluten wheat flour to the syrup obtained in step (6), stir and knead into a dough. Wrap the dough in plastic wrap and let it rest for half an hour.

[0088] (6) Mix the spicy oil evenly into the filling, divide it into 30g portions and roll them into balls. Divide the rested dough into 20g portions, roll them into balls, and then wrap the filling in the dough.

[0089] (7) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough to obtain the initial mooncake product.

[0090] (8) After the oven is fully preheated in the top and bottom heat mode, place the mooncakes in the middle rack of the oven for the first baking. Then take the mooncakes out, brush a little egg yolk on their surface, and put them back in the oven to continue baking until their surface turns golden brown.

[0091] Compared to Comparative Example 1, adding 9g of spicy essential oil microcapsules to the filling introduced distinctive flavor elements. The prepared spicy mooncakes had clear patterns, a full appearance, and no obvious swelling, depressions, cracks, collapses, or filling leakage; they were light yellowish-brown, with a glossy surface, no burnt bottom, uniform crust thickness, and evenly mixed filling without peeling; the spicy flavor was quickly perceptible, the flavor was relatively harmonious, the peppery aroma was relatively strong, the spiciness and numbness were relatively strong, and there was a slight burnt bitter taste, with a sensory score of 78.7 (Table 3). The microcapsule wall material protected hydroxy-α-sanshool from the effects of heat and oxygen to some extent, but the protection effect was not good, with only 74.61% retention. Figure 1 ).

[0092] Comparative Example 7: A method for preparing a spicy mooncake with microcapsules of common spice essential oils in both the crust and filling.

[0093] (1) A single-layer wall material solution was prepared by preparing sodium octenyl succinate starch in ultrapure water. Spicy essential oil, which is made by mixing chili oil, Sichuan pepper oil, ginger oil and star anise oil (10:10:0.8:0.8) in a wall-to-core ratio of 1:1, was added and homogenized by high pressure micro-jet to form a nanoemulsion.

[0094] (2) Spicy essential oil microcapsules were prepared by nanoemulsion spray drying;

[0095] (3) Prepare the ingredients: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 9g spicy essential oil microcapsules, 50g egg yolk and 15g water.

[0096] (4) Add water and corn oil to the mooncake syrup and stir well to obtain syrup liquid; add egg yolk to the water and stir until well to obtain egg yolk liquid;

[0097] (5) Sift the low-gluten wheat flour and 5.4g of spicy essential oil microcapsules into the liquid obtained in step (6), stir and knead into a dough, wrap the dough with plastic wrap and let it rest for half an hour.

[0098] (6) Evenly mix 3.6g of spicy essential oil microcapsules into the filling, divide them into 30g portions and roll them into balls, divide the rested dough into 20g portions and roll them into balls, then wrap the filling with the dough.

[0099] (7) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough to obtain the initial mooncake product.

[0100] (8) After the oven is preheated, place the mooncakes in the middle rack of the oven for the first baking. Then take the mooncakes out, brush a little egg yolk on their surface, and put them back in the oven to continue baking until their surface turns golden brown.

[0101] Compared with Comparative Example 1, 9g of spicy essential oil microcapsules were added to the crust and filling in a 3:2 ratio to introduce distinctive flavor elements. The prepared spicy mooncakes had clear patterns, full appearance, and no obvious swelling, depressions, cracks, collapses, or filling leakage; they were light yellowish-brown, with a glossy surface, no burnt bottom, uniform crust thickness, and evenly mixed filling without peeling; the spicy flavor was quickly perceptible, the flavor was harmonious, the peppery aroma was relatively strong, the spiciness and numbness were relatively strong, and there was a slight burnt bitter taste, with a sensory score of 79.5 (Table 3). The microcapsule wall material protected hydroxy-α-sanshool from the effects of heat and oxygen to some extent, but the protection effect was not good, with only 72.16% retention. Figure 1 ).

[0102] Example 1: A method for preparing spicy mooncakes incorporating spice essential oil microcapsules

[0103] (1) Prepare a mixed solution of sodium octenyl succinate starch and resveratrol, wherein the mass concentration ratio of sodium octenyl succinate starch to resveratrol is 10:3;

[0104] (2) Preparation of sodium octenyl succinate starch-resveratrol complex;

[0105] (3) Dissolve the sodium octenyl succinate starch-resveratrol complex obtained in step (2) in ultrapure water to obtain a single-layer wall material solution. Add a spicy essential oil made of chili oil, Sichuan pepper oil, ginger oil and star anise oil (10:10:0.8:0.8) at a wall-to-core ratio of 1:1. Homogenize the solution with high pressure microfluidic jet to form a nanoemulsion.

[0106] (4) Spicy essential oil microcapsules were prepared by nanoemulsion spray drying;

[0107] (5) Prepare mooncake ingredients: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 6.4g spicy essential oil microcapsules, 50g egg yolk and 15g water.

[0108] (6) Add water and corn oil to the mooncake syrup and stir well to obtain syrup liquid; add egg yolk to the water and stir until smooth to obtain egg yolk liquid;

[0109] (7) Put the low-gluten wheat flour and spicy essential oil microcapsules into the syrup obtained in step (6), stir and knead into a dough, wrap the dough with plastic wrap and let it rest for half an hour;

[0110] (8) Divide the filling into 30g portions and roll them into balls. Divide the rested dough into 20g portions, roll them into balls, and then wrap the filling in the dough.

[0111] (9) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough.

[0112] (10) After the oven is fully preheated in the top and bottom heat mode, place the mooncakes in the middle rack of the oven for the first baking. Then take the mooncakes out, brush a little egg yolk on their surface, and put them back in the oven to continue baking until their surface turns golden brown.

[0113] Compared with Comparative Example 1, adding 6.4g of spicy essential oil microcapsules to the mooncake crust introduced distinctive flavor elements. The prepared spicy mooncakes had clear patterns, a full appearance, and no obvious swelling, depressions, cracks, collapses, or filling leaks; they were light yellowish-brown, with a glossy surface, no burnt bottom, uniform crust thickness, and evenly mixed filling without peeling; the spicy flavor was quickly perceived, although the flavor harmony was slightly poor, with a fresh and uplifting pepper aroma, strong spiciness and numbing sensation, and only a slight burnt bitterness, resulting in a sensory score of 82.2 (Table 3). The good heat resistance of the microcapsule wall material protected hydroxy-α-sanshool from the effects of heat and oxygen, increasing its retention rate to 87.95% ( Figure 1 ).

[0114] Example 2: A method for preparing spicy mooncakes incorporating spice essential oil microcapsules

[0115] (1) Prepare a mixed solution of sodium octenyl succinate starch and resveratrol, wherein the mass concentration ratio of sodium octenyl succinate starch to resveratrol is 10:3;

[0116] (2) Preparation of sodium octenyl succinate starch-resveratrol complex;

[0117] (3) Dissolve the sodium octenyl succinate starch-resveratrol complex obtained in step (2) in ultrapure water to obtain a single-layer wall material solution. Add a spicy essential oil made of chili oil, Sichuan pepper oil, ginger oil and star anise oil (10:10:0.8:0.8) at a wall-to-core ratio of 1:1. Homogenize the solution with high pressure microfluidic jet to form a nanoemulsion.

[0118] (4) Spicy essential oil microcapsules were prepared by nanoemulsion spray drying;

[0119] (5) Prepare mooncake ingredients: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 6.4g spicy essential oil microcapsules, 50g egg yolk and 15g water.

[0120] (6) Add water and corn oil to the mooncake syrup and stir well to obtain syrup liquid; add egg yolk to the water and stir until smooth to obtain egg yolk liquid;

[0121] (7) Add the low-gluten wheat flour to the syrup obtained in step (6), stir and knead into a dough. Wrap the dough in plastic wrap and let it rest for half an hour.

[0122] (8) Mix the spicy oil evenly into the filling, divide it into 30g portions and roll them into balls. Divide the rested dough into 20g portions, roll them into balls, and then wrap the filling in the dough.

[0123] (9) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough.

[0124] (10) After the oven is fully preheated in the top and bottom heat mode, place the mooncakes in the middle rack of the oven for the first baking. Then take the mooncakes out, brush a little egg yolk on their surface, and put them back in the oven to continue baking until their surface turns golden brown.

[0125] Compared with Comparative Example 1, adding 6.4g of spicy essential oil microcapsules to the filling introduced distinctive flavor elements. The prepared spicy mooncakes had clear patterns, full appearance, and no obvious swelling, depressions, cracks, collapses, or filling leakage; they were light yellowish-brown, with a glossy surface, no burnt bottom, uniform crust thickness, and evenly mixed filling without peeling; the spicy flavor was quickly perceptible, with a relatively harmonious flavor, a fresh and uplifting pepper aroma, strong spiciness and numbing sensation, and no burnt or bitter taste, resulting in a sensory score of 88.6 (Table 3). The good heat resistance of the microcapsule wall material protected hydroxy-α-sanshool from the effects of heat and oxygen, increasing its retention rate to 90.84% ​​( Figure 1 ).

[0126] Example 3: A method for preparing spicy mooncakes incorporating spice essential oil microcapsules

[0127] (1) Prepare a mixed solution of sodium octenyl succinate starch and resveratrol, wherein the mass concentration ratio of sodium octenyl succinate starch to resveratrol is 10:3;

[0128] (2) Preparation of sodium octenyl succinate starch-resveratrol complex;

[0129] (3) Dissolve the sodium octenyl succinate starch-resveratrol complex obtained in step (2) in ultrapure water to obtain a single-layer wall material solution. Add a spicy essential oil made of chili oil, Sichuan pepper oil, ginger oil and star anise oil (10:10:0.8:0.8) at a wall-to-core ratio of 1:1. Homogenize the solution with high pressure microfluidic jet to form a nanoemulsion.

[0130] (4) Spicy essential oil microcapsules were prepared by nanoemulsion spray drying;

[0131] (5) Prepare mooncake ingredients: 200g low-gluten wheat flour, 140g mooncake syrup, 50g corn oil, 4g water, 540g filling, 6.4g spicy essential oil microcapsules, 50g egg yolk and 15g water.

[0132] (6) Add water and corn oil to the mooncake syrup and stir well to obtain syrup liquid; add egg yolk to the water and stir until smooth to obtain egg yolk liquid;

[0133] (7) Put the low-gluten wheat flour and 3.8g of spicy essential oil microcapsules into the syrup obtained in step (6), stir and knead into a dough, wrap the dough with plastic wrap and let it rest for half an hour;

[0134] (8) Evenly mix 2.6g of spicy essential oil microcapsules into the filling, divide them into 30g portions and roll them into balls, divide the rested dough into 20g portions and roll them into balls, then wrap the filling with the dough.

[0135] (9) Place the dough filled with mooncake filling into the mold, press it into shape with the mold, and then sprinkle a layer of water on the surface of the dough.

[0136] (10) After the oven is fully preheated in the top and bottom heat mode, place the mooncakes in the middle rack of the oven for the first baking. Then take the mooncakes out, brush a little egg yolk on their surface, and put them back in the oven to continue baking until their surface turns golden brown.

[0137] Compared to Comparative Example 1, 6.4g of spicy essential oil microcapsules were added to the crust and filling in a 3:2 ratio to introduce distinctive flavor elements. The prepared spicy mooncakes had clear patterns, a full appearance, and no obvious swelling, depressions, cracks, collapses, or filling leaks; they were light yellowish-brown, with a glossy surface, no burnt bottom, uniform crust thickness, and evenly mixed filling without peeling; the spicy flavor was quickly perceived, with a fresh and uplifting pepper aroma, strong spiciness and numbing sensation, no burnt or bitter taste, and the best flavor harmony, with a sensory score of 91.0 (Table 3). The good heat resistance of the microcapsule wall material protected hydroxy-α-sanshool from the effects of heat and oxygen, increasing its retention rate to 90.34% ( Figure 1 ).

[0138] As shown in Table 4, the encapsulation efficiency and loading rate of the spicy oil microcapsules increased with the increase of the concentration ratio of sodium octenyl succinate starch to resveratrol. This may be because the incorporation of resveratrol effectively improved the oil-water interface capability of sodium octenyl succinate starch, enabling greater emulsification and encapsulation of the spicy oil, thereby increasing the encapsulation efficiency and loading rate. Simultaneously, the coating effect of resveratrol and the non-covalent bond between sodium octenyl succinate starch and resveratrol jointly resisted the damage caused by spray drying, improving the stability of the spicy oil microcapsules. The significant reduction in particle size indicates better microcapsule performance and solubility. However, with the increase of resveratrol incorporation, the hygroscopicity of the microcapsules showed significant differences. When the concentration ratio of sodium octenyl succinate starch to resveratrol was 10:5, the hygroscopicity of the microcapsules exceeded the standard and did not belong to the low hygroscopicity powder category (<15g / 100g). In summary, the spicy essential oil microcapsules with a sodium octenyl succinate starch to resveratrol concentration ratio of 10:3 exhibited relatively ideal encapsulation efficiency, loading rate, particle size, and hygroscopicity.

[0139] Table 1. Effects of different wall materials on the oral release rate of spicy essential oil.

[0140]

[0141] Table 2 Sensory Evaluation Criteria for Spicy Mooncakes

[0142]

[0143] Table 3 Sensory Evaluation Scores of Spicy Mooncakes

[0144]

[0145]

[0146] Table 4. Effect of the concentration ratio of sodium octenyl succinate starch to resveratrol on the quality of microcapsules.

[0147]

Claims

1. A method for preparing a spicy moon cake combined with a spice essential oil microcapsule, characterized by, The method comprises the following steps: (1) preparing a sodium octenyl succinate starch-white wine mixed solution: dispersing sodium octenyl succinate starch and white wine into ultrapure water and ethanol respectively, stirring until completely dissolved, and obtaining sodium octenyl succinate starch solution and white wine ethanol solution respectively; adding the white wine ethanol solution into the same volume of sodium octenyl succinate starch solution under stirring to obtain a sodium octenyl succinate starch-white wine mixed solution; the mass concentration ratio of sodium octenyl succinate starch and white wine in the sodium octenyl succinate starch-white wine mixed solution is 10:3; (2) preparing a sodium octenyl succinate starch-white wine complex: continuously stirring the sodium octenyl succinate starch-white wine mixed solution at 20-25 °C at a speed of 600 rpm for more than 6 hours, dialyzing the obtained mixed solution at 4-5 °C for 8-12 hours, and then freeze-drying to obtain a sodium octenyl succinate starch-white wine complex; (3) dissolving the sodium octenyl succinate starch-white wine complex prepared in step (2) in ultrapure water to obtain a single-layer wall material solution, adding a spicy essential oil prepared by blending capsicum oleoresin, zanthoxylum oleoresin, ginger oleoresin and star anise oleoresin at a ratio of 10:10:0.8:0.8, and forming a nanoemulsion by high-pressure microjet homogenization; the mass-volume concentration of the wall material solution is 0.5-1.5% (w / v); (4) spray drying the nanoemulsion to obtain spicy essential oil microcapsules; (5) preparing moon cake raw materials: low-gluten wheat flour, moon cake syrup, corn oil, water, stuffing, spicy essential oil microcapsules, egg yolk and water; (6) adding water and corn oil into the moon cake syrup and stirring uniformly to obtain a syrup solution; adding egg yolk into the water and stirring uniformly to obtain an egg yolk solution; (7) putting low-gluten wheat flour and a certain amount of spicy essential oil microcapsules into the syrup solution obtained in step (6) and kneading into a dough, and then wrapping the dough with plastic wrap and standing for half an hour; (8) uniformly mixing a certain amount of spicy essential oil microcapsules into the stuffing, dividing the stuffing into 30 g per piece and rolling into balls, dividing the dough in step (7) into 20 g per piece and rolling into balls, and then wrapping the stuffing with the dough; (9) putting the dough wrapped with the moon cake stuffing into a mold, pressing the dough in the mold to shape, and then sprinkling a layer of water on the surface of the dough to obtain a moon cake initial product; (10) preheating an oven in an up-and-down fire mode, putting the moon cake initial product prepared in step (9) into the middle layer of the oven for the first time, then taking out the baked moon cake, brushing a little egg yolk solution prepared in step (6) on the surface of the moon cake, and then putting the moon cake back into the oven for further baking until the surface of the moon cake is golden yellow, and then taking out the moon cake to obtain a finished product.

2. A method of preparing a spicy moon cake combined with a spice essential oil microcapsule according to claim 1, characterized in that, The added mass of the spicy essential oil in step (3) is 0.5-2 times the mass of the sodium octenyl succinate starch-white wine complex.

3. A method of preparing a spicy moon cake combined with a spice essential oil microcapsule according to claim 1, characterized in that, In step (4), the inlet air temperature of the spray drying is controlled between 173-175 °C, the outlet air temperature is controlled between 73-75 °C, the sample feeding speed is 15-17 mL / min, and the spray pressure is 0.5-1 MPa.

4. The method of claim 1, wherein the method is characterized by the steps of: The low-gluten wheat flour 200g, moon cake syrup 140g, corn oil 50g, water 4g, stuffing 540g, spicy essential oil microcapsule 6.4g, egg yolk 50g and water 15g.

5. The method of claim 1, wherein the method is characterized by the steps of: The adding amount of the spicy essential oil microcapsule in step (7) is 0.5% to 0.8% of the mass of the dough; the adding amount of the spicy essential oil microcapsule in step (8) is 0.5% to 0.8% of the mass of the stuffing.

6. The method of claim 1, wherein the method is characterized by the steps of: The preheating temperature in step (10) is 190 to 200℃, and the first baking time is 4 to 5 min.

7. The method of claim 1, wherein the method is characterized by the steps of: The second baking time in step (10) is 12 to 15 min.

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