Preparation method and device for controlled-release flavor substance based on starch-based emulsion gel encapsulation

Abstract

The invention relates to the technical field of gel processing, and discloses a method and a device for preparing a controlled-release flavor substance based on starch-based emulsion gel encapsulation, starch-based emulsion gel is prepared by adding resistant starch, and the formed emulsion gel has a compact network structure in flavor substance encapsulation, so that the flavor substance encapsulation stability of the emulsion gel is improved; oil drops are relatively small and are uniformly dispersed and packaged in a sample, so that the maintenance and slow release of flavor substances are ensured, the synthesized resistant starch-based emulsion gel product does not have a taste which affects the mouth feel, and for a preparation device, protein molecules in raw materials are heated by the inner wall of a heat exchange cylinder to promote the denaturation of the protein molecules, so that the quality of the resistant starch-based emulsion gel product is improved. According to the present invention, the two states are simultaneously performed, such that the protein molecules with the expanded structure can be completely mixed with the plant emulsion and the resistant starch so as to solve the problems of poor flavor substance maintenance and slow release effect and poor taste of the conventional gel carrier.

Description

Technical Field

[0001] The invention relates to the technical field of food gel processing, in particular to a preparation method and device for controlling the release of flavor substances encapsulated in starch-based emulsion gel. Background Art

[0002] Flavor encapsulation and controlled release involves encapsulating flavors (such as spices, flavors, etc.) in a specific gel network carrier, which is generally composed of vegetable oil and gel matrix. The high molecular polymer of the water-in-oil emulsion forms a gel network structure, which can deliver flavors and achieve controlled release.

[0003] The most common carrier is an oil gel network carrier, which is usually formed by mixing oil and water and has a network structure. This network can capture and encapsulate flavor substances, keeping them stable during food processing and storage.

[0004] The publication number is CN118402612A, which discloses "a method for preparing soybean oil body-soybean protein isolate gel". Its background technology mentions that while soy protein isolate meets the water retention requirements, it will cause the gel product to have problems such as excessive hardness, poor toughness, and a bland taste. A formula is provided, which uses a coagulant food-grade GDL as an active filler to promote the formation of a gel network structure, thereby making the gel network structure have good viscoelasticity, uniformity and stability.

[0005] Among them, the use of food-grade coagulant GDL as a gelling agent to replace the traditional modified enzyme gelling agent can also solve the problem of bitter taste of the product. However, GDL itself is also sour. The gluconic acid generated by the hydrolysis of GDL in an aqueous solution will have a sour taste, so the product produced will still have a taste that affects the taste.

[0006] In addition, as a gel network carrier that encapsulates flavor substances, the persistence and slow release performance of the encapsulated flavor substances are also directly related to the flavor quality of the product. Therefore, how to make the gel network carrier maintain and slowly release flavor substances for a long time is also a problem that needs to be solved at present. Summary of the invention

[0007] The purpose of the present invention is to provide a preparation method for controlling the release of flavor substances by encapsulating starch-based emulsion gel, which solves the problems of poor retention and slow release of flavor substances and poor taste of conventional gel carriers.

[0008] To achieve the above object, the present invention provides the following technical solution: a preparation method for controlling the release of flavor substances by encapsulating starch-based emulsion gel, comprising the following steps:

[0009] S1: Synthesize a composite protein-based emulsion gel, add vegetable oil to the protein solution, use a high-speed shearing machine to shear at 10,000 rpm for 3 min, use a microjet to further homogenize the solution at 80 MPa, and heat and stir the emulsion in a 50 °C water bath for 1.5 h;

[0010] S2: Synthesizing resistant starch-based emulsion gel, adding resistant starch to complex protein-based emulsion gel to form an emulsion gel with a unique gel structure network;

[0011] S3: According to product characteristics, corresponding flavor substances are added and mixed with the resistant starch-based emulsion gel, so that the flavor substances are encapsulated in the resistant starch-based emulsion gel.

[0012] Furthermore, the concentrations of the protein and resistant starch include 0.25% and 0.5%.

[0013] Furthermore, the vegetable oil is derived from soybean, hazelnut, peanut, rice bran and the like.

[0014] A preparation device for controlled-release flavor substances encapsulated in starch-based emulsion gel comprises a raw material preparation area, a dispersion mixing system, a quality inspection unit, and an automatic packaging machine. The dispersion mixing system comprises a water bath pot, and a temperature control system and a stirring homogenization structure are respectively arranged in the water bath pot.

[0015] Furthermore, the water bath pot includes an outer box, a hinged cover door is provided on the upper surface of the outer box, two feeding boxes are symmetrically provided on the inner side of the outer box, a plurality of heat exchange cylinders are connected between the two feeding boxes, heating water is stored on the inner side of the outer box, the heating water flows over the top layer of heat exchange cylinders, the stirring and homogenizing structure is arranged on the inner side of the heat exchange cylinder, the upper side of the feeding box is arranged in a bell-shaped shape, and the temperature control system includes a heating wire and a stirring rod arranged at the bottom of the outer box.

[0016] Furthermore, an upper table is arranged inside the outer box and flush with the upper side of the feeding box, and a rotating column and a hydraulic push rod are respectively arranged on the side surface of the upper table near both ends, one end of the hydraulic push rod is rotatably connected to the inner wall of the outer box, and the hydraulic push rod is used to push one side of the upper table to move up and down along the rotating column as the axis, and the feeding box near the side of the hydraulic push rod has a liquid outlet hose connected to its bottom.

[0017] Furthermore, the stirring and homogenizing structure includes a rotating shaft rotatably arranged inside the heat exchange tube, the rotating shaft passes through one feeding box to the other side, the rotating shaft is sealed and rotatably connected to the feeding box, and a driving platform is also provided on the side surface of the feeding box, and the driving platform is used to drive multiple rotating shafts to rotate, and the rotating shafts inside the two adjacent rows of heat exchange tubes rotate in opposite directions.

[0018] Furthermore, a plurality of eccentric rods are integrally arranged in the middle of the rotating shaft, the eccentric rods are parallel to the rotating shaft, a support frame is rotatably arranged on the eccentric rod, a mixing drum is coaxially arranged on the periphery of the eccentric rod, the support frame is used to support the mixing drum, a plurality of through holes are arranged in a ring shape on the surface of the mixing drum, an extrusion column is also arranged on one side of the eccentric rod, and the extrusion column is coaxially arranged with the rotating shaft.

[0019] Furthermore, the mixing drum comprises a straight drum, the extrusion column comprises a straight column, and the surface of the rotating shaft is also provided with push-flow blades.

[0020] Furthermore, the mixing drum includes a conical drum b, the extrusion column includes a conical column b, the inner wall of the heat exchange drum is provided with a conical groove corresponding to the conical drum b, the outer surface of the conical drum b is parallel to the side line closest to the inner wall of the conical groove, and the outer surface of the conical column b is parallel to the side line closest to the inner wall of the conical drum b.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The present invention provides a starch-based emulsion gel-based encapsulated controlled-release flavoring substance. The resistant starch-based emulsion gel is prepared by adding resistant starch, and has a delicate texture. The emulsion gel having a unique gel structure network has a better network structure, further improving its viscoelasticity and stability. The oil droplets are relatively small and evenly dispersed throughout the sample. The network structure is stable, thereby ensuring the retention and slow release of flavoring substances. The resistant starch acts as a gelling agent, which is extracted from plants and has a light and fresh taste. The synthetic starch-based emulsion gel product does not have a taste that affects the taste.

[0023] 2. The present invention provides a preparation device for encapsulating controlled-release flavor substances based on starch-based emulsion gel. When the rotating shaft rotates, the eccentric rod makes a circular motion in the heat exchange cylinder, thereby driving the stirring cylinder to make a circular motion in the heat exchange cylinder. One side of the eccentric rod will approach the inner wall of the heat exchange cylinder, and the approach position will change in an annular manner. One side of the extrusion column will also approach the inner wall of the stirring cylinder. Similarly, the approach position will also change in an annular manner. When the raw materials are extruded and stirred in the heat exchange cylinder, the raw materials outside the stirring cylinder and the raw materials inside the stirring cylinder will flow, and the through holes opened on the surface of the stirring cylinder will be affected by the change in the distance between the outer surface of the stirring cylinder and the inner wall of the heat exchange cylinder, and by the change in the distance between the outer surface of the stirring cylinder and the inner wall of the heat exchange cylinder, and by the change in the distance between the outer surface of the extrusion column and the inner wall of the heat exchange cylinder. The change in the distance between the surface and the inner surface of the mixing drum will squeeze the raw materials in and out respectively, so that the flow of the raw materials outside the mixing drum and the raw materials inside the mixing drum will exchange; in the process of realizing heat exchange between the raw materials in the heat exchange drum and the inner wall of the heat exchange drum, since the side of the mixing drum close to the inner wall of the heat exchange drum will squeeze the raw materials with greater force, this part is also heated by the inner wall of the heat exchange drum to heat the protein molecules in the raw materials, promoting their denaturation, and the denatured protein molecules are squeezed to easily pass through the through holes on the surface of the mixing drum, forming stirring. These two states occur simultaneously, which greatly promotes the development of the protein molecular structure and mixes with the plant emulsion and resistant starch at the same time. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a schematic diagram of the framework structure of the preparation device of the present invention;

[0025] Figure 2 It is a schematic diagram of the structure of a water bath pot of the present invention;

[0026] Figure 3 It is a schematic diagram of the internal structure of the water bath pot of the present invention;

[0027] Figure 4 This is a schematic diagram of the installation position structure of the feeding box and the heat exchange tube of the present invention;

[0028] Figure 5 It is a schematic diagram of the connection structure between the rotating shaft and the driving platform of the present invention;

[0029] Figure 6 This is a schematic diagram of the straight tube installation structure in the heat exchange tube of the present invention;

[0030] Figure 7 It is a schematic diagram of the peripheral connection structure of the straight tube of the present invention;

[0031] Figure 8 It is a schematic diagram of the installation structure of the inner cylindrical tube of the heat exchange tube of the present invention;

[0032] Fig. 9 It is a schematic diagram of the peripheral connection structure of the truncated cone cylinder of the present invention;

[0033] Fig.10It is a schematic plan view of the raw material flow in the heat exchange cylinder of the present invention.

[0034] In the figure: 1. water bath; 11. outer box; 12. hinged cover door; 13. upper table; 131. rotating column; 132. hydraulic push rod; 14. feeding box; 15. heat exchange cylinder; 151. truncated cone groove; 16. liquid outlet hose; 2. temperature control system; 21. heating wire; 22. stirring rod; 3. stirring homogenizing structure; 31. rotating shaft; 311. eccentric rod; 32. stirring cylinder; 32a. straight cylinder; 32b. truncated cone cylinder; 33. push flow fan blade; 34. extrusion column; 34a. straight column; 34b. truncated cone column; 35. support frame; 36. driving platform. DETAILED DESCRIPTION

[0035] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] In order to further understand the content of the present invention, the present invention is described in detail in conjunction with the accompanying drawings.

[0037] Combination Figure 1 , a preparation method for controlling the release of flavor substances encapsulated in starch-based emulsion gel, comprising the following steps:

[0038] S1: Synthesize a composite protein-based emulsion gel by adding an appropriate amount of rice bran oil to a 0.25% soy protein isolate and sodium caseinate solution, shearing with a high-speed shearing machine at 10,000 rpm for 3 min, further homogenizing the solution with a micro jet at 80 MPa, and heating and stirring the emulsion in a 50°C water bath for 1.5 h;

[0039] S2: Synthesizing resistant starch-based emulsion gel, adding 0.5% lotus seed resistant starch to composite protein-based emulsion gel to form an emulsion gel with a unique gel structure network;

[0040] S3: According to the product characteristics, typical aquatic flavor substance 2-acetylthiazole and typical livestock and poultry flavor substance 2-methyl-3-mercaptofuran are added and mixed with the lotus seed resistant starch based emulsion gel, so that the flavor substances are encapsulated in the lotus seed resistant starch based emulsion gel.

[0041] In terms of appearance, the emulsion gel with lotus seed resistant starch added is more delicate than that without lotus seed resistant starch. The emulsion-filled gel with a unique gel structure network has a better network structure, which further improves its viscoelasticity and stability. The microstructure of the gel detected by confocal laser scanning microscopy can intuitively observe that the green oil droplets are relatively small and evenly dispersed in the entire sample, and its network structure is dense and stable.

[0042] Based on the above, the microstructure of the lotus seed resistant starch-based emulsion gel and the distribution of oil droplets, in the encapsulation of 2-acetylthiazole and 2-methyl-3-mercaptofuran, the oil droplets serve as carriers of 2-acetylthiazole and 2-methyl-3-mercaptofuran, which are encapsulated in a dense network structure, and the oil droplets carrying 2-acetylthiazole and 2-methyl-3-mercaptofuran are embedded in the thermoreversible gel network, so that the uniformity and durability of 2-acetylthiazole and 2-methyl-3-mercaptofuran are encapsulated in the lotus seed resistant starch-based emulsion gel;

[0043] For the long-term storage of 2-acetylthiazole and 2-methyl-3-mercaptofuran in response to temperature, a low temperature environment is the best. However, the existing emulsion gels, such as the SOB-P composite gel without polysaccharide coating, have serious oil leakage after freeze-drying. A large amount of oil is precipitated on the surface of the freeze-dried sample, and the shape and texture are soft and shapeless. Studies have found that the denser the emulsion structure, the more stable the low-temperature drying process, and the less oil is precipitated. In the low-temperature test, the lotus seed resistant starch-based emulsion gel product has no oil precipitation on the surface, and is milky white and has a good shape. It can be seen that the lotus seed resistant starch-based emulsion gel still has excellent ability to encapsulate flavor substances at low temperatures.

[0044] For the controlled release mechanism of 2-acetylthiazole and 2-methyl-3-mercaptofuran, common means include adjusting the stability of the network structure, pore characteristics or chemical cross-linking degree, that is, controlling the release of flavor substances through the degradation of the gel network, the rupture of the internal oil phase or the diffusion process. The lotus seed resistant starch and vegetable oil used as gelling agents in the product can undergo structural changes simultaneously during the heating process. This is applied to the release of 2-acetylthiazole and 2-methyl-3-mercaptofuran in heat-treated foods, greatly improving the eating experience of food.

[0045] Combination Figure 1-10 A preparation device for controlled-release flavor substances encapsulated in starch-based emulsion gel includes a raw material preparation area, a dispersion mixing system, a quality inspection unit, and an automatic packaging machine. The dispersion mixing system includes a water bath 1, and a temperature control system 2 and a stirring homogenization structure 3 are respectively arranged in the water bath 1.

[0046] Specifically, the raw material preparation area includes storage, weighing, and delivery equipment for rice bran oil, soybean protein isolate and sodium caseinate, lotus seed resistant starch, 2-acetylthiazole, and 2-methyl-3-mercaptofuran, respectively. The rice bran oil is prepared in advance, and the storage, weighing, and delivery equipment includes a powder particle vacuum feeder and a liquid quantitative dispenser. According to the liquid and solid states of the physical properties of rice bran oil, soybean protein isolate and sodium caseinate, lotus seed resistant starch, 2-acetylthiazole, and 2-methyl-3-mercaptofuran, corresponding equipment is selected, and thus, a program is set through a controller, and the raw materials are sequentially added into a water bath 1 according to the preparation method of the lotus seed resistant starch-based emulsion gel configured as described above;

[0047] The temperature control system 2 is used to heat the water in the water bath 1 to a preset temperature, and the stirring and homogenizing structure 3 is used to homogenize and stir the raw materials put into the water bath 1;

[0048] The quality inspection unit includes a rheometer and a laser confocal microscope, which are used to detect the rheological properties and microstructure of the lotus seed resistant starch-based emulsion gel after its configuration;

[0049] The automatic packaging machine packages the product after the lotus seed resistant starch-based emulsion gel is prepared and the quality inspection unit passes the inspection.

[0050] In the previous embodiment: the water bath 1 includes an outer box 11, the upper surface of the outer box 11 is flip-covered with a hinged cover door 12, the inner side of the outer box 11 is symmetrically provided with two feeding boxes 14, a plurality of heat exchange tubes 15 are connected between the two feeding boxes 14, the inner side of the outer box 11 stores heated water, the heated water overflows the uppermost layer of heat exchange tubes 15, the stirring and homogenizing structure 3 is arranged on the inner side of the heat exchange tube 15, the upper side of the feeding box 14 is arranged in a bell-shaped shape, and the temperature control system 2 includes a heating wire 21 and a stirring rod 22 arranged at the bottom of the outer box 11.

[0051] Specifically, the purpose of water bath heating and stirring at the same time is to heat and cause the soy protein isolate and sodium caseinate molecules to denature and expand their structures; and the purpose of stirring is to allow the expanded soy protein isolate and sodium caseinate molecular structures to fully form a framework structure with rice bran oil and lotus seed resistant starch. If the water bath heating of the raw materials is uneven, the molecular structures of the soy protein isolate and sodium caseinate will not be fully expanded, thereby affecting the stability of the unique gel structure network formed with rice bran oil and lotus seed resistant starch.

[0052] The device heats the water in the inner and outer boxes 11 by the heating wire 21 and stirs the water by the stirring rod 22, so that the temperature of the water in the outer box 11 tends to be uniform, and heats the heat exchange tube 15. The bell mouth on the upper side of the feeding box 14 facilitates the raw material preparation area to feed the raw materials into the feeding box 14. After the raw materials enter the heat exchange tube 15, they are stirred by the stirring and homogenizing structure 3, so that the raw materials are fully in contact with the inner wall of the heat exchange tube 15, so that the raw materials exchange heat with the inner wall of the heat exchange tube 15, so that the soy protein isolate and sodium caseinate molecules are fully thermally denatured.

[0053] In the previous embodiment: an upper table 13 is arranged in the outer box 11 and is flush with the upper side of the feeding box 14. A rotating column 131 and a hydraulic push rod 132 are respectively arranged on the side surface of the upper table 13 near both ends. One end of the hydraulic push rod 132 is rotatably connected to the inner wall of the outer box 11. The hydraulic push rod 132 is used to push one side of the upper table 13 to move up and down along the rotating column 131 as the axis. The feeding box 14 near the side of the hydraulic push rod 132 is connected to a liquid outlet hose 16 at its bottom.

[0054] Specifically, by controlling the hydraulic push rod 132 to retract, the upper table 13 can drive the feeding box 14 close to the hydraulic push rod 132 to descend, so that the lower surface height of the feeding box 14 will be lower than the lower surface height of another feeding box 14. Therefore, after the lotus seed resistant starch-based emulsion gel is configured, the feeding box 14 with the liquid outlet hose 16 can be controlled to descend, and the lotus seed resistant starch-based emulsion gel in the feeding box 14 and the heat exchange cylinder 15 will flow to the feeding box 14 with a lower position, so that the liquid outlet hose 16 can be used to extract the lotus seed resistant starch-based emulsion gel.

[0055] It should be noted that at water bath temperature, the lotus seed resistant starch-based emulsion gel is in a fluid state and becomes a solid state after subsequent cooling.

[0056] In the previous embodiment: the stirring and homogenizing structure 3 includes a rotating shaft 31 rotatably arranged inside the heat exchange tube 15, the rotating shaft 31 passes through one feeding box 14 to the other side, the rotating shaft 31 is sealed and rotatably connected with the feeding box 14, and a driving platform 36 is also provided on the side surface of the feeding box 14, the driving platform 36 is used to drive multiple rotating shafts 31 to rotate, and the rotating shafts 31 inside the two adjacent rows of heat exchange tubes 15 rotate in opposite directions. A pulley is connected to one end of the rotating shaft 31 passing through the driving platform 36, and the pulleys at one end of the multiple rotating shafts 31 are connected through a belt for transmission. By setting the direction of the belt and the pulley, the rotation direction of the rotating shaft 31 can be controlled, and a motor for driving the belt is also provided in the driving platform 36;

[0057] Existing:

[0058] https: / / www.douyi n.com / search / %E5%A4%9A%E8%BD%AE%E7%B3%BB%E4%BC%A0%E5%8A%A8?ai d=834ee8ac-9cb0-45c9-9160-27b1 b67cb7e0&type=genera l, the website discloses a structure in which a motor drives multiple shafts to rotate through a belt, and the principle of the structure is the same as the principle of driving the multiple shafts 31 to rotate by the driving platform 36.

[0059] In the previous embodiment: a plurality of eccentric rods 311 are integrally arranged in the middle of the rotating shaft 31, the eccentric rods 311 are parallel to the rotating shaft 31, a support frame 35 is rotatably arranged on the eccentric rod 311, a mixing drum 32 is coaxially arranged on the periphery of the eccentric rod 311, the support frame 35 is used to support the mixing drum 32, a plurality of through holes are arranged in an annular shape on the surface of the mixing drum 32, an extrusion column 34 is also arranged on one side of the eccentric rod 311, and the extrusion column 34 is coaxially arranged with the rotating shaft 31.

[0060] In the previous embodiment: the mixing drum 32 includes a straight drum 32 a , the extrusion column 34 includes a straight column 34 a , and the surface of the rotating shaft 31 is further provided with push flow blades 33 .

[0061] Specifically, when the rotating shaft 31 rotates, the eccentric rod 311 makes a circular motion in the heat exchange cylinder 15, thereby driving the mixing cylinder 32 to make a circular motion in the heat exchange cylinder 15, and one side of the eccentric rod 311 will approach the inner wall of the heat exchange cylinder 15, and the approach position will change in an annular manner, and one side of the extrusion column 34 will also approach the inner wall of the mixing cylinder 32, and similarly, the approach position will also change in an annular manner. When the raw materials are extruded and stirred in the heat exchange cylinder 15, the raw materials outside the mixing cylinder 32 and the raw materials inside the mixing cylinder 32 will flow, and the through holes opened on the surface of the mixing cylinder 32 will be affected by the changes in the distance between the outer surface of the mixing cylinder 32 and the inner wall of the heat exchange cylinder 15, and by the changes in the distance between the outer surface of the extrusion column 34 and the inner surface of the mixing cylinder 32, which will separate the raw materials. The raw materials outside the mixing drum 32 and the raw materials inside the mixing drum 32 are squeezed in and out, so that the raw materials in the heat exchange drum 15 and the inner wall of the heat exchange drum 15 are exchanged. Since the side of the mixing drum 32 close to the inner wall of the heat exchange drum 15 will squeeze the raw materials with greater force, the part is simultaneously heated by the inner wall of the heat exchange drum 15 on the soy protein isolate and sodium caseinate molecules in the raw materials, which promotes their denaturation. The denatured soy protein isolate and sodium caseinate molecules are squeezed and easily pass through the through holes on the surface of the mixing drum 32, forming stirring. These two states are carried out simultaneously, which greatly promotes the expansion of the molecular structure of soy protein isolate and sodium caseinate, and at the same time mixes with rice bran oil and lotus seed resistant starch.

[0062] The purpose of setting the plug flow blades 33 is to enable the raw materials to flow from one end to the other end in the heat exchange tube 15. By setting the rotating shafts 31 on the inner sides of two adjacent rows of heat exchange tubes 15 to rotate in opposite directions, the flow directions of the raw materials in the two adjacent rows of heat exchange tubes 15 can be opposite, so that the raw materials can circulate between the two feeding boxes 14 and multiple heat exchange tubes 15.

[0063] In the previous embodiment: the mixing drum 32 includes a conical drum 32b, the extrusion column 34 includes a conical column 34b, the inner wall of the heat exchange drum 15 is provided with a conical groove 151 corresponding to the conical drum 32b, the outer surface of the conical drum 32b is parallel to the side line closest to the inner wall of the conical groove 151, and the outer surface of the conical column 34b is parallel to the side line closest to the inner wall of the conical drum 32b.

[0064] Specifically, the truncated cone cylinder 32b cooperates with the truncated cone column 34b and the heat exchange cylinder 15, and also has the above-mentioned effect of simultaneously performing the two states of heating denaturation and stirring, promoting the expansion of the molecular structure of soy protein isolate and sodium caseinate, and mixing with rice bran oil and lotus seed resistant starch at the same time;

[0065] The outer surface of the conical cylinder 32b is parallel to the side line closest to the inner wall of the conical groove 151, and the outer surface of the conical column 34b is parallel to the side line closest to the inner wall of the conical cylinder 32b, so that when the conical cylinder 32b moves, its outer arc surface, inner arc surface, conical groove 151 and conical column 34b cooperate to form an even pressure on the raw material. The conical surface of the conical cylinder 32b is set in a conical shape, so that when it makes a circular motion along the rotating shaft 31, the raw material inside is affected by the centrifugal force and the inner wall, generating a force toward the side with a larger opening of the conical cylinder 32b, thereby also promoting the flow of raw materials in the heat exchange cylinder 15. It omits the setting of the plug flow fan blades 33, making the device more concise. It should be noted that the inner conical cylinders 32b of the two adjacent rows of heat exchange cylinders 15 are installed in opposite directions so that the raw materials circulate between the two feeding boxes 14 and multiple heat exchange cylinders 15.

[0066] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0067] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a starch-based emulsion gel-encapsulated controlled-release flavoring substance, comprising the following steps, characterized in that: S1: Synthesize a composite protein-based emulsion gel, add vegetable oil to the protein solution, use a high-speed shearing machine to shear at 10,000 rpm for 3 min, use a microjet to further homogenize the solution at 80 MPa, and heat and stir the emulsion in a 50 °C water bath for 1.5 h; S2: Synthesizing resistant starch-based emulsion gel, adding resistant starch to complex protein-based emulsion gel to form an emulsion gel with a unique gel structure network; S3: According to the characteristics of the product, typical aquatic flavor substances such as hexanal, 2-acetylthiazole, 1-penten-3-one, etc., and typical livestock and poultry flavor substances such as 2-methyl-3-mercaptofuran, 2-methyl-2-butenal, 2.3-pentanedione, etc. are added and mixed with the resistant starch-based emulsion gel, so that the flavor substances are encapsulated in the resistant starch-based emulsion gel.

2. The method for preparing a starch-based emulsion gel-encapsulated controlled-release flavor substance according to claim 1, characterized in that: The concentrations of the protein and resistant starch include 0.25% and 0.5%.

3. The method for preparing a starch-based emulsion gel-encapsulated controlled-release flavor substance according to claim 1, characterized in that: The vegetable oil is derived from soybean, peanut, hazelnut, rice bran and the like.

4. A preparation device for encapsulating controlled-release flavor substances based on starch-based emulsion gel according to any one of claims 1 to 3, characterized in that: It comprises a raw material preparation area, a dispersion and mixing system, a quality inspection unit, and an automatic packaging machine. The dispersion and mixing system comprises a water bath (1), and a temperature control system (2) and a stirring and homogenizing structure (3) are respectively arranged in the water bath (1).

5. The device for preparing a starch-based emulsion gel-encapsulated controlled-release flavor substance according to claim 4, characterized in that: The water bath (1) comprises an outer box (11), the upper surface of the outer box (11) is provided with a hinged cover door (12), the inner side of the outer box (11) is symmetrically provided with two feeding boxes (14), a plurality of heat exchange cylinders (15) are connected between the two feeding boxes (14), the inner side of the outer box (11) stores heated water, the heated water overflows the uppermost layer of heat exchange cylinders (15), the stirring and homogenizing structure (3) is arranged on the inner side of the heat exchange cylinder (15), the upper side of the feeding box (14) is arranged in a bell-shaped shape, and the temperature control system (2) comprises a heating wire (21) and a stirring rod (22) arranged at the bottom of the outer box (11).

6. The device for preparing a starch-based emulsion gel-encapsulated controlled-release flavor substance according to claim 5, characterized in that: An upper table (13) is provided in the outer box (11) flush with the upper side of the feeding box (14); a rotating column (131) and a hydraulic push rod (132) are provided near both ends of the side surface of the upper table (13); one end of the hydraulic push rod (132) is rotatably connected to the inner wall of the outer box (11); the hydraulic push rod (132) is used to push one side of the upper table (13) to move up and down along the rotating column (131) as the axis; and a liquid outlet hose (16) is connected to the bottom of the feeding box (14) near the side of the hydraulic push rod (132).

7. The device for preparing a starch-based emulsion gel-encapsulated controlled-release flavoring substance according to claim 6, characterized in that: The stirring and homogenizing structure (3) comprises a rotating shaft (31) rotatably arranged inside the heat exchange tube (15), the rotating shaft (31) passing through one feeding box (14) to the other side, the rotating shaft (31) being sealingly rotatably connected to the feeding box (14), the side surface of the feeding box (14) being further provided with a driving platform (36), the driving platform (36) being used to drive the plurality of rotating shafts (31) to rotate, and the rotating shafts (31) inside the two adjacent rows of heat exchange tubes (15) rotate in opposite directions.

8. The device for preparing a starch-based emulsion gel-encapsulated controlled-release flavoring substance according to claim 7, characterized in that: A plurality of eccentric rods (311) are integrally arranged in the middle of the rotating shaft (31), the eccentric rods (311) are parallel to the rotating shaft (31), a support frame (35) is rotatably arranged on the eccentric rod (311), a mixing drum (32) is coaxially arranged on the periphery of the eccentric rod (311), the support frame (35) is used to support the mixing drum (32), a surface of the mixing drum (32) is provided with a plurality of through holes in an annular shape, an extrusion column (34) is also arranged on one side of the eccentric rod (311), and the extrusion column (34) is coaxially arranged with the rotating shaft (31).

9. The device for preparing a starch-based emulsion gel-encapsulated controlled-release flavoring substance according to claim 8, characterized in that: The mixing cylinder (32) comprises a straight cylinder (32a), the extrusion column (34) comprises a straight column (34a), and the surface of the rotating shaft (31) is further provided with push-flow blades (33).

10. The device for preparing a starch-based emulsion gel-encapsulated controlled-release flavor substance according to claim 8, characterized in that: The mixing cylinder (32) includes a conical cylinder (32b), the extrusion column (34) includes a conical column (34b), the inner wall of the heat exchange cylinder (15) is provided with a conical groove (151) corresponding to the conical cylinder (32b), the outer surface of the conical cylinder (32b) is parallel to the side line closest to the inner wall of the conical groove (151), and the outer surface of the conical column (34b) is parallel to the side line closest to the inner wall of the conical cylinder (32b).

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