Microcapsule essence and preparation method thereof

Abstract

The invention relates to the field of essence preparation, in particular to microcapsule essence and a preparation method thereof.The microcapsule essence is prepared from, by mass, 30-50 parts of essential oil, 20-30 parts of spice, 15-25 parts of wall materials, 5-10 parts of emulsifier and 3-5 parts of auxiliaries. The preparation method comprises the following steps: modifying spices, compounding composite Arabic gum and composite gelatin according to a specific ratio to obtain a wall material, mixing an oil phase, preparing a wall material solution, preparing an emulsified wall material solution, forming an emulsion, adding auxiliaries, stirring, spraying or freeze-drying to obtain the finished microcapsule essence. The product disclosed by the invention is excellent in aroma retention, particle size, thermal stability and oxidation resistance, effectively solves the problems of volatilization, processing loss, short aroma retention and the like of the traditional essence due to cooperation of a reasonable raw material formula and a fine process, is widely applied to the fields of foods, daily chemicals, textiles and the like, and has a great application prospect.

Description

Technical Field

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

[0002] In the diversified pattern of the contemporary consumer market, flavors, as a type of functional additive that can give products unique olfactory characteristics, play an indispensable and key role in many fields such as food, daily chemicals, and textiles. In the food industry, various products such as baked goods, candies, beverages, and dairy products can present a rich, diverse and attractive flavor spectrum through the precise blending of flavors, which meets the increasingly refined and differentiated taste preferences of consumers, thereby gaining significant advantages for products in the fierce market competition. In the field of daily chemical industry, flavors are one of the core components of products such as shampoo, shower gel, skin care products, and even perfumes. They not only shape the unique sensory imprint of the product, but also stimulate a pleasant olfactory experience during the use of consumers, becoming a key driving force for products to attract target audiences. For the textile industry, textiles that have been micro-treated with flavors, such as clothing and bedding, can continuously release pleasant fragrance in daily use scenarios, effectively improving the comfort and coziness of the living environment.

[0003] However, traditional flavors have shown a series of inherent drawbacks in the actual application process, which seriously restricts their effectiveness and industrial expansion. The strong performance is its primary shortcoming. During the product storage process, even in the relatively static environment of sealed packaging, driven by the physical and chemical characteristics of the flavor itself, the molecular dispersion phenomenon becomes more and more significant over time, causing the aroma intensity to drop sharply and the flavor integrity to be damaged when the product reaches the end consumer. Taking high-end chocolate products as an example, the initial addition of high-quality flavors is intended to present consumers with a mellow and rich taste experience. Then the volatilization process during the storage period causes the aroma intensity after opening to be far lower than expected, which greatly damages the product quality image and weakens the brand competitiveness.

[0004] Entering the processing stage, traditional flavors face more severe challenges. The food processing process involves multiple complex processes such as high-temperature cooking, high-pressure treatment, and vigorous stirring. The preparation of daily chemical products involves delicate steps such as mixing multiple chemical components and temperature control heating. The printing, dyeing, and finishing of textile products are also accompanied by dynamic changes in complex physical and chemical conditions. Under such conditions, the high volatility of traditional flavors not only induces a large amount of flavor loss and increases production costs, but also leads to an increase in the dispersion of the aroma content of the terminal product. It is difficult to maintain the consistency of aroma of different batches of products, posing a serious threat to the stability of product quality.

[0005] Furthermore, the stability defects of traditional fragrances during the use stage cannot be ignored. Taking daily chemical products as a typical example, after shampoo or shower gel is opened and used, it is frequently used in daily life and the product comes into contact with the air over a large area, which accelerates the volatilization process of the fragrance, causing the fragrance of the product to be greatly reduced in the early and later stages of use. After textile products have undergone multiple washing and drying cycles, the durability of the fragrance of the fragrance declines sharply, making it difficult to maintain the pleasant fragrance atmosphere initially set for a long time, and unable to continuously meet consumers' demands for a long-lasting fragrance experience.

[0006] The innovative emergence of microcapsule technology has opened up a new path to resolve the dilemma of traditional flavors. Relying on the principle of fine chemical engineering, this technology encapsulates flavor molecules inside a tiny capsule structure, constructing a protective film with barrier performance, which can effectively shield the external environmental factors from erosion and interference with the core components of the flavor, thereby achieving precise control of the flavor release process. When the product is in storage, the microcapsule uses the physical barrier effect to curb the volatilization of the flavor, ensuring the steady state of the product's aroma; during the processing stage, the microcapsule structure shows good tolerance, which can withstand certain temperature ranges, pressure thresholds and chemical environment fluctuations, minimizing the risk of flavor loss; during the use stage, as the product interacts with the external environment, such as friction, humidity gradient changes and other stimuli, the microcapsule follows the preset mechanism to slowly and continuously release the flavor, effectively ensuring the implementation of a long-lasting fragrance effect.

[0007] Although the theoretical advantages of microencapsulation technology are significant, the existing microencapsulation flavor preparation process still has many shortcomings at this stage. On the one hand, the embedding rate indicators of most existing preparation processes are poor, and a large number of flavor ingredients cannot be effectively encapsulated during the preparation process, resulting in the high risk of volatilization loss in subsequent storage, processing and use processes, and it is difficult to fully release the advantages of microencapsulation technology. On the other hand, some preparation processes are overly complicated, involving complicated operating procedures, high-cost special equipment and strict reaction conditions. This not only greatly increases production costs, but also places extremely high demands on the cleanliness of the production environment and the professional skills of operators, becoming a key obstacle to large-scale industrial popularization and promotion. In addition, some preparation schemes use raw materials with high costs and limited supply channels, further compressing the market expansion space for microencapsulation flavors.

[0008] In summary, the existing microcapsule flavor preparation technology system is difficult to meet the current market's strong demand for high-performance, low-cost, and easy-to-promote microcapsule flavor products.

[0009] Therefore, according to the above-mentioned related technologies, it is urgent to develop a microcapsule flavor and a preparation method thereof. Summary of the invention

[0010] In view of this, the purpose of the present invention is to provide a microcapsule flavor and a preparation method thereof to meet the current market demand for high-performance, low-cost, and easy-to-promote microcapsule flavor products.

[0011] Based on the above purpose, the present invention provides a microcapsule flavor and a preparation method thereof.

[0012] A microcapsule flavor is prepared from the following raw materials in parts by weight:

[0013] 30-50 parts of essential oil, 20-30 parts of spices, 15-25 parts of wall materials, 5-10 parts of emulsifiers, 3-5 parts of additives;

[0014] The essential oil is any one of lavender oil, rose essential oil and lemon essential oil, and has the characteristics of being natural and having a pure aroma;

[0015] The fragrance is prepared from musk fragrance, sandalwood fragrance and gelatin;

[0016] The wall material is obtained by mixing compound gum arabic and compound gelatin in a mass ratio of 70-75:20-25;

[0017] The composite gum arabic is obtained by mixing gum arabic and modified gum arabic;

[0018] The mass ratio of gum arabic to modified gum arabic in the composite gum arabic is 68-71:2-4;

[0019] The composite gelatin is obtained by mixing gelatin and modified gelatin;

[0020] The mass ratio of gelatin to modified gelatin in the composite gelatin is 18-22:2-3;

[0021] The modified gum arabic is rose essential oil modified gum arabic;

[0022] The modified gelatin is rose essential oil modified gelatin;

[0023] The emulsifier is a nonionic emulsifier, and the nonionic emulsifier is any one of Tween-20, Tween-40, Tween-60, Tween-80, Span-20, Span-40 and Span-60.

[0024] The auxiliary agent is any one of vitamin C and vitamin E, which can prevent the oxidation and deterioration of flavors and spices and prolong the shelf life of microcapsule flavors.

[0025] The preparation process of the fragrance is as follows:

[0026] Add gelatin to deionized water, stir at 50-55°C and 200-300rpm for 45-50min, add glutaraldehyde, adjust the pH to 8-9 with sodium hydroxide solution, add compound spices, stir at 300-500rpm for 10-20min for preliminary mixing, adjust the pH value of the system to 5-7, react in a constant temperature water bath at 35-45°C for 2-4h, then place the solution in an ultrasonic cleaning machine, ultrasonicate at 200-300W for 10-20min, finally centrifuge the solution, wash the precipitate with deionized water for 3-5 times, and freeze-dry at -40--30°C and a vacuum degree of 0.3-0.5mbar for 18-24h to obtain the finished product.

[0027] Preferably, the usage ratio of the gelatin, deionized water, glutaraldehyde and compound flavor is 5-8g:60-80mL:0.05-0.055g:0.05-0.08g.

[0028] Preferably, the compound fragrance is obtained by mixing musk fragrance and sandalwood fragrance in a mass ratio of 20-25:40-45.

[0029] Preferably, the preparation process of the modified gum arabic is as follows:

[0030] Place gum arabic in a three-necked flask, slowly add distilled water, stir at 250-280rpm for 45-50min, add genipin, stir at 320-350rpm for 6-9min, adjust the system to a pH value of 8-9 with anhydrous sodium carbonate, add rose essential oil, stir at 250-280rpm for 10-15min, react at 50-54°C for 4-5h, and finally centrifuge at 9000-10000rpm for 15-18min to obtain modified gum arabic.

[0031] Preferably, the usage ratio of gum arabic, distilled water, genipin and rose essential oil is 10-14 g: 100-120 mL: 0.05-0.07 g: 4-5 g.

[0032] Preferably, the preparation process of the modified gelatin is as follows:

[0033] Place gelatin in a three-necked flask, add deionized water, stir at 48-53°C and 200-210rpm for 30-40min, add glutaraldehyde, stir at 300-320rpm for 6-8min, adjust the pH of the system to 8-9 with sodium hydroxide solution, add rose essential oil, react at 220-250rpm and 45-48°C for 4-5h, and finally centrifuge at 4°C and 13000-15000rpm for 12-15min to obtain modified gelatin.

[0034] Preferably, the usage ratio of gelatin, deionized water, glutaraldehyde and rose essential oil is 8-10 g: 80-90 mL: 0.064-0.068 g: 3-3.3 g.

[0035] A method for preparing a microcapsule flavor comprises the following steps:

[0036] Step S1. Preparation of mixed oil phase: Mix the essential oil and the fragrance, place on a magnetic stirrer, and stir at a speed of 200-300 rpm for 10-15 min to ensure that the two are fully mixed to form a uniform mixed oil phase;

[0037] Step S2. Preparation of wall material solution: Mix the prepared wall material and deionized water, raise the temperature to 50-70°C, turn on the magnetic stirrer, and stir at a speed of 200-300 rpm until the wall material is completely dissolved to obtain a clear and uniform wall material solution;

[0038] Step S3. Preparation of emulsified wall material solution: adding an emulsifier to the wall material solution, maintaining the speed of the magnetic stirrer at 200-300 rpm, stirring for 7-10 min, so that the emulsifier is evenly dispersed in the wall material solution to form an emulsified wall material solution;

[0039] Step S4. Emulsion formation: under continuous stirring at 200-300 rpm, the mixed oil phase is added dropwise to the emulsified wall material solution, and the addition is completed within 11-15 minutes, so that the oil phase is evenly dispersed in the water phase to form a stable emulsion;

[0040] Step S5. Adding additives and stirring: adding additives to the emulsion, and continuing to stir at a speed of 200-300 rpm for 30-40 min to allow the additives to fully dissolve and evenly distribute to obtain a final emulsion;

[0041] Step S6. Spray drying: Set the air inlet temperature to 180-200°C, the air outlet temperature to 80-100°C, adjust the spray pressure to 0.2-0.4MPa, transport the emulsion to the atomizer via a peristaltic pump, spray it into a drying tower, and use hot air to quickly evaporate the water to dry the emulsion to obtain microcapsule essence.

[0042] Preferably, the usage ratio of the wall material and deionized water in step S2 is 15-25 g: 150-200 mL.

[0043] Beneficial effects of the present invention:

[0044] The invention provides a microcapsule flavor and a preparation method thereof. The invention uses gelatin to modify the flavor, and then passes a wall material obtained by compounding composite gum arabic and composite gelatin in a specific ratio through an outer layer. The microcapsule flavor finally obtained has a long-lasting and stable aroma, a reasonable particle size distribution, good thermal stability, and strong antioxidant properties. The raw materials involved are common, the process is simple, the cost is low, and it is easy to promote, and the microcapsule flavor has broad application prospects. DETAILED DESCRIPTION

[0045] In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments.

[0046] Embodiment 1: A method for preparing microcapsule essence, comprising the following steps:

[0047] S1. Mix 20g of musk fragrance and 40g of sandalwood fragrance to obtain a composite fragrance;

[0048] S2. Add 5 g of gelatin to 60 mL of deionized water, stir at 50 ° C and 200 rpm for 45 min, add 0.05 g of glutaraldehyde, adjust the pH to 8 with sodium hydroxide solution, add 0.05 g of compound flavor, stir at 300 rpm for 10 min for preliminary mixing, adjust the pH value of the system to 5, react in a constant temperature water bath at 35 ° C for 2 h, then place the solution in an ultrasonic cleaner, ultrasonicate at 200 W for 10 min, finally centrifuge the solution, wash the precipitate with deionized water 3 times, and then freeze-dry at -40 ° C and vacuum degree 0.3 mbar for 18 h to obtain the flavor;

[0049] S3. 10 g of gum arabic was placed in a three-necked flask, 100 mL of distilled water was slowly added, and the mixture was stirred at 250 rpm for 45 min. 0.05 g of genipin was added, and the mixture was stirred at 320 rpm for 6 min. The pH value of the mixture was adjusted to 8 with anhydrous sodium carbonate, 4 g of rose essential oil was added, and the mixture was stirred at 250 rpm for 10 min. The mixture was reacted at 50 ° C for 4 h, and finally centrifuged at 9000 rpm for 15 min to obtain modified gum arabic.

[0050] S4. 8 g of gelatin was placed in a three-necked flask, 80 mL of deionized water was added, and the mixture was stirred at 48 ° C and 200 rpm for 30 min, 0.064 g of glutaraldehyde was added, and the mixture was stirred at 300 rpm for 6 min, the pH of the system was adjusted to 8 with sodium hydroxide solution, 3 g of rose essential oil was added, and the mixture was reacted at 220 rpm and 45 ° C for 4 h, and finally centrifuged at 4 ° C and 13000 rpm for 12 min to obtain modified gelatin;

[0051] S5. 68 g of gum arabic and 2 g of modified gum arabic were mixed to obtain a composite gum arabic;

[0052] S6. 18 g of gelatin and 2 g of modified gelatin were mixed to obtain composite gelatin;

[0053] S7. Mix 70 g of composite gum arabic and 20 g of composite gelatin to obtain a wall material;

[0054] S8. Preparation of mixed oil phase: 30 g of lavender oil and 20 g of spices were mixed, placed on a magnetic stirrer, and stirred at 200 rpm for 10 min to ensure that the two were fully mixed to form a uniform mixed oil phase;

[0055] S9. Preparation of wall material solution: 15 g of the prepared wall material and 150 mL of deionized water were mixed, the temperature was raised to 50° C., and a magnetic stirrer was turned on at a speed of 200 rpm until the wall material was completely dissolved to obtain a clear and uniform wall material solution;

[0056] S10. Preparation of emulsified wall material solution: 5 g of Tween-20 was added to the wall material solution, the magnetic stirrer speed was maintained at 200 rpm, and stirred for 7 min to uniformly disperse the emulsifier in the wall material solution to form an emulsified wall material solution;

[0057] S11. Emulsion formation: under continuous stirring at 200 rpm, the mixed oil phase was added dropwise to the emulsified wall material solution, and the addition was completed within 11 min, so that the oil phase was evenly dispersed in the aqueous phase to form a stable emulsion;

[0058] S12. Addition of additives and stirring: 3 g of vitamin C was added to the emulsion, and stirring was continued at 200 rpm for 30 min to allow the additive to be fully dissolved and evenly distributed to obtain a final emulsion;

[0059] S13. Spray drying: Set the air inlet temperature to 180°C and the air outlet temperature to 80°C, adjust the spray pressure to 0.2MPa, transport the emulsion to the atomizer via a peristaltic pump, spray it into the drying tower, and the hot air quickly evaporates the water to dry the final emulsion to obtain the microcapsule flavor.

[0060] Embodiment 2: A method for preparing microcapsule essence, comprising the following steps:

[0061] S1. Mix 21g of musk fragrance and 41g of sandalwood fragrance to obtain a composite fragrance;

[0062] S2. Add 6 g of gelatin to 64 mL of deionized water, stir at 51 ° C and 220 rpm for 46 min, add 0.051 g of glutaraldehyde, adjust the pH to 8.5 with sodium hydroxide solution, add 0.06 g of compound flavor, stir at 340 rpm for 12 min for preliminary mixing, adjust the pH value of the system to 5.5, react in a constant temperature water bath at 37 ° C for 3 h, then place the solution in an ultrasonic cleaner, ultrasonicate at 220 W for 12 min, finally centrifuge the solution, wash the precipitate with deionized water 4 times, and then freeze-dry at -38 ° C and vacuum degree 0.4 mbar for 19 h to obtain the flavor;

[0063] S3. 11 g of gum arabic was placed in a three-necked flask, 104 mL of distilled water was slowly added, the mixture was stirred at 256 rpm for 46 min, 0.054 g of genipin was added, the mixture was stirred at 326 rpm for 7 min, the pH value of the mixture was adjusted to 8.5 with anhydrous sodium carbonate, 4.2 g of rose essential oil was added, the mixture was stirred at 256 rpm for 11 min, the mixture was reacted at 51 ° C for 4.5 h, and finally the mixture was centrifuged at 9200 rpm for 16 min to obtain modified gum arabic;

[0064] S4. 8.4 g of gelatin was placed in a three-necked flask, 82 mL of deionized water was added, and the mixture was stirred at 49°C and 202 rpm for 32 min. 0.065 g of glutaraldehyde was added, and the mixture was stirred at 305 rpm for 7 min. The pH of the mixture was adjusted to 8.5 with sodium hydroxide solution, 3.1 g of rose essential oil was added, and the mixture was reacted at 226 rpm and 46°C for 4.5 h. Finally, the mixture was centrifuged at 4°C and 13400 rpm for 13 min to obtain modified gelatin.

[0065] S5. 69 g of gum arabic and 3 g of modified gum arabic were mixed to obtain a composite gum arabic;

[0066] S6. 19 g of gelatin and 2.2 g of modified gelatin were mixed to obtain composite gelatin;

[0067] S7. 71 g of composite gum arabic and 21 g of composite gelatin were mixed to obtain a wall material;

[0068] S8. Preparation of mixed oil phase: 34 g of rose essential oil and 22 g of spices were mixed, placed on a magnetic stirrer, and stirred at a speed of 220 rpm for 11 min to ensure that the two were fully mixed to form a uniform mixed oil phase;

[0069] S9. Preparation of wall material solution: 17 g of the prepared wall material and 160 mL of deionized water were mixed, the temperature was raised to 54° C., and a magnetic stirrer was turned on at a speed of 220 rpm until the wall material was completely dissolved to obtain a clear and uniform wall material solution;

[0070] S10. Preparation of emulsified wall material solution: 6 g of Tween-40 was added to the wall material solution, the magnetic stirrer speed was maintained at 220 rpm, and stirred for 8 min to uniformly disperse the emulsifier in the wall material solution to form an emulsified wall material solution;

[0071] S11. Emulsion formation: under continuous stirring at 220 rpm, the mixed oil phase was added dropwise to the emulsified wall material solution, and the addition was completed within 12 min, so that the oil phase was evenly dispersed in the aqueous phase to form a stable emulsion;

[0072] S12. Addition of additives and stirring: 4 g of vitamin E was added to the emulsion and stirred at 220 rpm for 32 min to allow the additive to fully dissolve and evenly distribute to obtain a final emulsion;

[0073] S13. Spray drying: Set the air inlet temperature to 185°C and the air outlet temperature to 84°C, adjust the spray pressure to 0.3MPa, transport the emulsion to the atomizer via a peristaltic pump, spray it into the drying tower, and the hot air quickly evaporates the moisture to dry the final emulsion to obtain the microcapsule flavor.

[0074] Embodiment 3: A method for preparing microcapsule essence, comprising the following steps:

[0075] S1. Mix 22g of musk fragrance and 42g of sandalwood fragrance to obtain a composite fragrance;

[0076] S2. Add 6.5 g of gelatin to 68 mL of deionized water, stir at 52 ° C and 240 rpm for 47 min, add 0.052 g of glutaraldehyde, adjust the pH to 9 with sodium hydroxide solution, add 0.07 g of compound flavor, stir at 380 rpm for 14 min for preliminary mixing, adjust the pH value of the system to 6, react in a constant temperature water bath at 39 ° C for 4 h, then place the solution in an ultrasonic cleaner, ultrasonicate at 240 W for 14 min, finally centrifuge the solution, wash the precipitate with deionized water 5 times, and then freeze-dry at -36 ° C and vacuum degree 0.5 mbar for 20 h to obtain the flavor;

[0077] S3. 12 g of gum arabic was placed in a three-necked flask, 108 mL of distilled water was slowly added, the mixture was stirred at 262 rpm for 47 min, 0.058 g of genipin was added, the mixture was stirred at 332 rpm for 7 min, the pH value of the mixture was adjusted to 9 with anhydrous sodium carbonate, 4.4 g of rose essential oil was added, the mixture was stirred at 262 rpm for 12 min, the mixture was reacted at 52 ° C for 5 h, and finally the mixture was centrifuged at 9400 rpm for 16 min to obtain modified gum arabic;

[0078] S4. 8.8 g of gelatin was placed in a three-necked flask, 84 mL of deionized water was added, and the mixture was stirred at 50 ° C and 204 rpm for 34 min, 0.066 g of glutaraldehyde was added, and the mixture was stirred at 310 rpm for 8 min, the pH of the system was adjusted to 9 with sodium hydroxide solution, 3.2 g of rose essential oil was added, and the mixture was reacted at 232 rpm and 47 ° C for 5 h, and finally centrifuged at 4 ° C and 13800 rpm for 14 min to obtain modified gelatin;

[0079] S5. Mix 70 g of gum arabic and 4 g of modified gum arabic to obtain a composite gum arabic;

[0080] S6. 20 g of gelatin and 2.4 g of modified gelatin were mixed to obtain composite gelatin;

[0081] S7. 72 g of composite gum arabic and 22 g of composite gelatin were mixed to obtain a wall material;

[0082] S8. Preparation of mixed oil phase: 38 g of lemon essential oil and 24 g of spices were mixed, placed on a magnetic stirrer, and stirred at 240 rpm for 12 min to ensure that the two were fully mixed to form a uniform mixed oil phase;

[0083] S9. Preparation of wall material solution: 19 g of the prepared wall material and 170 mL of deionized water were mixed, the temperature was raised to 58° C., and a magnetic stirrer was turned on at a speed of 240 rpm until the wall material was completely dissolved to obtain a clear and uniform wall material solution;

[0084] S10. Preparation of emulsified wall material solution: 7 g of Tween-60 was added to the wall material solution, the magnetic stirrer speed was maintained at 240 rpm, and stirred for 9 min to uniformly disperse the emulsifier in the wall material solution to form an emulsified wall material solution;

[0085] S11. Emulsion formation: under continuous stirring at 240 rpm, the mixed oil phase was added dropwise to the emulsified wall material solution, and the addition was completed within 13 min, so that the oil phase was evenly dispersed in the aqueous phase to form a stable emulsion;

[0086] S12. Addition of additives and stirring: 5 g of vitamin C was added to the emulsion, and stirring was continued at 240 rpm for 34 min to allow the additive to be fully dissolved and evenly distributed to obtain a final emulsion;

[0087] S13. Spray drying: Set the air inlet temperature to 190°C and the air outlet temperature to 88°C, adjust the spray pressure to 0.4MPa, transport the emulsion to the atomizer via a peristaltic pump, spray it into the drying tower, and the hot air quickly evaporates the water to dry the final emulsion to obtain the microcapsule flavor.

[0088] Embodiment 4: A method for preparing microcapsule essence, comprising the following steps:

[0089] S1. Mix 23g of musk fragrance and 43g of sandalwood fragrance to obtain a composite fragrance;

[0090] S2. Add 7g of gelatin to 72mL of deionized water, stir at 53°C and 260rpm for 48min, add 0.053g of glutaraldehyde, adjust the pH to 8 with sodium hydroxide solution, add 0.08g of compound flavor, stir at 420rpm for 16min for preliminary mixing, adjust the pH value of the system to 6.5, react in a constant temperature water bath at 41°C for 2h, then place the solution in an ultrasonic cleaner, ultrasonicate at 260W for 16min, finally centrifuge the solution, wash the precipitate with deionized water 3 times, and freeze-dry at -34°C and vacuum degree of 0.3mbar for 22h to obtain the flavor;

[0091] S3. 13 g of gum arabic was placed in a three-necked flask, 112 mL of distilled water was slowly added, the mixture was stirred at 268 rpm for 48 min, 0.062 g of genipin was added, the mixture was stirred at 338 rpm for 8 min, the pH value of the mixture was adjusted to 8 with anhydrous sodium carbonate, 4.6 g of rose essential oil was added, the mixture was stirred at 268 rpm for 13 min, the mixture was reacted at 53 ° C for 4 h, and finally the mixture was centrifuged at 9600 rpm for 17 min to obtain modified gum arabic;

[0092] S4. 9.2 g of gelatin was placed in a three-necked flask, 86 mL of deionized water was added, and the mixture was stirred at 51°C and 206 rpm for 36 min. 0.067 g of glutaraldehyde was added, and the mixture was stirred at 315 rpm for 6 min. The pH of the mixture was adjusted to 8 with sodium hydroxide solution, 3.1 g of rose essential oil was added, and the mixture was reacted at 238 rpm and 46°C for 4 h. Finally, the mixture was centrifuged at 4°C and 14200 rpm for 13 min to obtain modified gelatin.

[0093] S5. 69 g of gum arabic and 2 g of modified gum arabic were mixed to obtain a composite gum arabic;

[0094] S6. 21 g of gelatin and 2.6 g of modified gelatin were mixed to obtain composite gelatin;

[0095] S7. 73 g of composite gum arabic and 23 g of composite gelatin were mixed to obtain a wall material;

[0096] S8. Preparation of mixed oil phase: 42 g of lavender oil and 26 g of spices were mixed, placed on a magnetic stirrer, and stirred at a speed of 260 rpm for 13 min to ensure that the two were fully mixed to form a uniform mixed oil phase;

[0097] S9. Preparation of wall material solution: 21 g of the prepared wall material and 180 mL of deionized water were mixed, the temperature was raised to 62° C., and a magnetic stirrer was turned on at 260 rpm until the wall material was completely dissolved to obtain a clear and uniform wall material solution;

[0098] S10. Preparation of emulsified wall material solution: 8 g of Span-20 was added to the wall material solution, the magnetic stirrer speed was maintained at 260 rpm, and stirred for 8 min to uniformly disperse the emulsifier in the wall material solution to form an emulsified wall material solution;

[0099] S11. Emulsion formation: under continuous stirring at 260 rpm, the mixed oil phase was added dropwise to the emulsified wall material solution, and the addition was completed within 14 min, so that the oil phase was evenly dispersed in the water phase to form a stable emulsion;

[0100] S12. Addition of additives and stirring: 3 g of vitamin E was added to the emulsion, and stirring was continued at 260 rpm for 36 min to allow the additive to be fully dissolved and evenly distributed to obtain a final emulsion;

[0101] S13. Spray drying: Set the air inlet temperature to 195°C and the air outlet temperature to 92°C, adjust the spray pressure to 0.2MPa, transport the emulsion to the atomizer via a peristaltic pump, spray it into the drying tower, and the hot air quickly evaporates the water to dry the final emulsion to obtain the microcapsule flavor.

[0102] Embodiment 5: A method for preparing microcapsule essence, comprising the following steps:

[0103] S1. Mix 24g of musk fragrance and 44g of sandalwood fragrance to obtain a composite fragrance;

[0104] S2. Add 7.5 g of gelatin to 76 mL of deionized water, stir at 54 ° C and 280 rpm for 49 min, add 0.054 g of glutaraldehyde, adjust the pH to 8.5 with sodium hydroxide solution, add 0.075 g of compound flavor, stir at 460 rpm for 18 min for preliminary mixing, adjust the pH value of the system to 6, react in a constant temperature water bath at 43 ° C for 3 h, then place the solution in an ultrasonic cleaner, ultrasonicate at 280 W for 18 min, finally centrifuge the solution, wash the precipitate with deionized water 4 times, and then freeze-dry at -32 ° C and vacuum degree 0.4 mbar for 23 h to obtain the flavor;

[0105] S3. 12 g of gum arabic was placed in a three-necked flask, 116 mL of distilled water was slowly added, the mixture was stirred at 274 rpm for 49 min, 0.066 g of genipin was added, the mixture was stirred at 344 rpm for 8 min, the pH value of the mixture was adjusted to 8.5 with anhydrous sodium carbonate, 4.8 g of rose essential oil was added, the mixture was stirred at 274 rpm for 14 min, the mixture was reacted at 52 ° C for 4.5 h, and finally the mixture was centrifuged at 9800 rpm for 17 min to obtain modified gum arabic;

[0106] S4. 9.6 g of gelatin was placed in a three-necked flask, 88 mL of deionized water was added, and the mixture was stirred at 52°C and 208 rpm for 38 min. 0.065 g of glutaraldehyde was added, and the mixture was stirred at 320 rpm for 7 min. The pH of the mixture was adjusted to 8.5 with sodium hydroxide solution, 3 g of rose essential oil was added, and the mixture was reacted at 244 rpm and 47°C for 4.5 h. Finally, the mixture was centrifuged at 4°C and 14600 rpm for 14 min to obtain modified gelatin.

[0107] S5. Mix 70 g of gum arabic and 3 g of modified gum arabic to obtain a composite gum arabic;

[0108] S6. 19 g of gelatin and 2.8 g of modified gelatin were mixed to obtain a composite gelatin;

[0109] S7. 74 g of composite gum arabic and 24 g of composite gelatin were mixed to obtain a wall material;

[0110] S8. Preparation of mixed oil phase: 46 g of rose essential oil and 28 g of spices were mixed, placed on a magnetic stirrer, and stirred at a speed of 280 rpm for 14 min to ensure that the two were fully mixed to form a uniform mixed oil phase;

[0111] S9. Preparation of wall material solution: 23 g of the prepared wall material and 190 mL of deionized water were mixed, the temperature was raised to 66° C., and a magnetic stirrer was turned on at a speed of 280 rpm until the wall material was completely dissolved to obtain a clear and uniform wall material solution;

[0112] S10. Preparation of emulsified wall material solution: 9 g of Span-40 was added to the wall material solution, the magnetic stirrer speed was maintained at 280 rpm, and stirred for 9 min to uniformly disperse the emulsifier in the wall material solution to form an emulsified wall material solution;

[0113] S11. Emulsion formation: under continuous stirring at 280 rpm, the mixed oil phase was added dropwise to the emulsified wall material solution, and the addition was completed within 12 min, so that the oil phase was evenly dispersed in the aqueous phase to form a stable emulsion;

[0114] S12. Addition of additives and stirring: 4 g of vitamin C was added to the emulsion, and stirring was continued at 280 rpm for 38 min to allow the additive to be fully dissolved and evenly distributed to obtain a final emulsion;

[0115] S13. Spray drying: Set the air inlet temperature to 190°C and the air outlet temperature to 96°C, adjust the spray pressure to 0.3MPa, transport the emulsion to the atomizer via a peristaltic pump, spray it into the drying tower, and the hot air quickly evaporates the water to dry the final emulsion to obtain the microcapsule flavor.

[0116] Embodiment 6: A method for preparing microcapsule essence, comprising the following steps:

[0117] S1. Mix 25g of musk fragrance and 45g of sandalwood fragrance to obtain a composite fragrance;

[0118] S2. Add 8 g of gelatin to 80 mL of deionized water, stir at 55 ° C and 300 rpm for 50 min, add 0.055 g of glutaraldehyde, adjust the pH to 9 with sodium hydroxide solution, add 0.08 g of compound flavor, stir at 500 rpm for 20 min for preliminary mixing, adjust the pH value of the system to 7, react in a constant temperature water bath at 45 ° C for 4 h, then place the solution in an ultrasonic cleaner, ultrasonicate at 300 W for 20 min, finally centrifuge the solution, wash the precipitate with deionized water 5 times, and then freeze-dry at -30 ° C and vacuum degree 0.5 mbar for 24 h to obtain the flavor;

[0119] S3. 14 g of gum arabic was placed in a three-necked flask, 120 mL of distilled water was slowly added, and the mixture was stirred at 280 rpm for 50 min. 0.07 g of genipin was added, and the mixture was stirred at 350 rpm for 9 min. The pH value of the mixture was adjusted to 9 with anhydrous sodium carbonate, 5 g of rose essential oil was added, and the mixture was stirred at 280 rpm for 15 min. The mixture was reacted at 54 ° C for 5 h, and finally centrifuged at 10000 rpm for 18 min to obtain modified gum arabic.

[0120] S4. 10 g of gelatin was placed in a three-necked flask, 90 mL of deionized water was added, and the mixture was stirred at 53 ° C and 210 rpm for 40 min, 0.068 g of glutaraldehyde was added, and the mixture was stirred at 320 rpm for 8 min, the pH of the system was adjusted to 9 with sodium hydroxide solution, 3.3 g of rose essential oil was added, and the mixture was reacted at 250 rpm and 48 ° C for 5 h, and finally centrifuged at 4 ° C and 15000 rpm for 15 min to obtain modified gelatin;

[0121] S5. 71 g of gum arabic and 4 g of modified gum arabic were mixed to obtain a composite gum arabic;

[0122] S6. Mixing 22 g of gelatin and 3 g of modified gelatin to obtain composite gelatin;

[0123] S7. 75 g of composite gum arabic and 25 g of composite gelatin were mixed to obtain a wall material;

[0124] S8. Preparation of mixed oil phase: 50 g of lemon essential oil and 30 g of spices were mixed, placed on a magnetic stirrer, and stirred at 300 rpm for 15 min to ensure that the two were fully mixed to form a uniform mixed oil phase;

[0125] S9. Preparation of wall material solution: 25 g of the prepared wall material and 200 mL of deionized water were mixed, the temperature was raised to 70°C, and a magnetic stirrer was turned on at 300 rpm until the wall material was completely dissolved to obtain a clear and uniform wall material solution;

[0126] S10. Preparation of emulsified wall material solution: 10 g of Span-60 was added to the wall material solution, the magnetic stirrer speed was maintained at 300 rpm, and stirred for 10 min to uniformly disperse the emulsifier in the wall material solution to form an emulsified wall material solution;

[0127] S11. Emulsion formation: under continuous stirring at 300 rpm, the mixed oil phase was added dropwise to the emulsified wall material solution, and the addition was completed within 15 min to uniformly disperse the oil phase in the aqueous phase to form a stable emulsion;

[0128] S12. Addition of additives and stirring: 5 g of vitamin E was added to the emulsion, and stirring was continued at 300 rpm for 40 min to allow the additive to be fully dissolved and evenly distributed to obtain a final emulsion;

[0129] S13. Spray drying: Set the air inlet temperature to 200°C and the air outlet temperature to 100°C, adjust the spray pressure to 0.4MPa, transport the emulsion to the atomizer via a peristaltic pump, spray it into the drying tower, and the hot air quickly evaporates the moisture to dry the final emulsion to obtain the microcapsule essence.

[0130] Comparative Example 1:

[0131] Compared with Example 1, this comparative example does not add "gelatin" during the preparation of the "flavor", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally a microcapsule flavor is obtained.

[0132] Comparative Example 2:

[0133] Compared with Example 1, this comparative example does not add "composite gelatin" during the preparation of the "wall material", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally microcapsule flavor is obtained.

[0134] Comparative Example 3:

[0135] Compared with Example 1, this comparative example only replaces "modified gum arabic" with "gum arabic", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally a microcapsule flavor is obtained.

[0136] Comparative Example 4:

[0137] Compared with Example 1, this comparative example only replaces "modified gelatin" with "gelatin", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally a microcapsule flavor is obtained.

[0138] Comparative Example 5:

[0139] Compared with Example 1, this comparative example only adjusts the amount of "gum arabic" in the "compound gum arabic" from "68g" to "2g", and the amount of "modified gum arabic" in the "compound gum arabic" from "2g" to "68g", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally microcapsule flavor is obtained.

[0140] Comparative Example 6:

[0141] Compared with Example 1, this comparative example only adjusts the amount of "compound gum arabic" in the "wall material" from "70g" to "20g", and the amount of "compound gelatin" in the "wall material" from "20g" to "70g", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally microcapsule flavor is obtained.

[0142] Performance test: The following performance tests were performed on each group of microcapsule flavor samples obtained in Examples 1 to 6 and Comparative Examples 1 to 6:

[0143] Aroma retention rate: headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used. Accurately weigh 0.5g of microcapsule flavor sample, place it in a sealed headspace bottle, and equilibrate it at 40°C for 30 minutes. Then use a solid phase microextraction fiber head to adsorb the volatile components in the headspace, and then insert the fiber head into the gas chromatography injection port for chromatographic separation and mass spectrometry detection. The aroma retention rate was calculated by comparing the peak area of ​​the main aroma components in the freshly prepared sample with those in the sample after 3 months and 6 months of storage. The formula is: After 3 months of storage, the aroma retention rate is ≥70% to be qualified; after 6 months of storage, the aroma retention rate is ≥50% to be qualified. The aroma retention rate of high-quality products should reach more than 60% after 6 months of storage;

[0144] Microcapsule particle size and distribution: using a laser particle size analyzer. The microcapsule flavor sample was dispersed in deionized water to make a uniform dispersion, and then ultrasonically treated for 5 minutes to eliminate agglomeration. The dispersion was injected into the sample pool of the laser particle size analyzer. The instrument emitted a laser to irradiate the sample. By detecting the change in the scattered light intensity with the angle, the particle size and distribution of the microcapsules were calculated using the Mie scattering theory to obtain the volume average particle size (D[4,3]), number average particle size (D[3,2]) and particle size distribution range (D10, D50, D90, representing the particle size corresponding to the cumulative volume distribution percentage of the sample reaching 10%, 50%, and 90%, respectively). For most application fields such as food and daily chemicals, it is more appropriate to control the volume average particle size (D[4,3]) of the microcapsule to 1-100μm, among which the D50 particle size is better in the range of 20-60μm. The particle size distribution span (D90-D10) should be as narrow as possible, generally required to be ≤50μm, to ensure the consistency and stability of product performance;

[0145] Thermal stability: Use a thermogravimetric analyzer (TGA). Take 10 mg of microencapsulated flavor sample and place it in a ceramic crucible. In a nitrogen atmosphere, heat it from room temperature to 600°C at a heating rate of 10°C / min. The thermogravimetric analyzer monitors the change of sample mass with temperature in real time, and records the thermogravimetric curve (TG) and the first-order derivative thermogravimetric curve (DTG). The thermal stability of the microencapsulated flavor is evaluated by observing the temperature at which the sample begins to lose weight significantly in the TG curve (initial decomposition temperature), the temperatures corresponding to the key stages of weight loss of 5%, 10%, and 50%, and the peak temperature of the weight loss rate in the DTG curve. The initial decomposition temperature ≥150°C is the basic requirement, which meets general processing and storage conditions. For some applications with high-temperature processing or long-term exposure to high-temperature environments, an initial decomposition temperature ≥200°C is more ideal. The temperature at 5% weight loss is ≥180°C, and the temperature at 10% weight loss is ≥220°C, which can be regarded as good thermal stability;

[0146] Antioxidant property: Take the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging method as an example. Prepare a DPPH ethanol solution with a concentration of 0.1mmol / L, accurately weigh each group of microcapsule flavor samples, and dissolve them in ethanol to prepare a series of sample solutions with a concentration gradient (such as 0.1mg / mL, 0.2mg / mL, 0.5mg / mL, etc.). Take 2mL of DPPH solution and mix it with the sample solution, let it stand at room temperature in the dark for 30 minutes, and then measure the absorbance of the mixed solution at a wavelength of 517nm (A), and simultaneously measure the absorbance of the blank control group (containing only DPPH solution) (A0) and the sample background absorbance (A1, i.e., containing only sample solution). According to the formula: The free radical scavenging rate of samples at different concentrations was calculated, and the antioxidant capacity of the microencapsulated flavor was measured by the half inhibition concentration (IC50, i.e., the sample concentration corresponding to the free radical scavenging rate reaching 50%). The lower the IC50 value, the stronger the antioxidant activity. Taking the common antioxidant vitamin C as a reference, if the IC50 value of the microencapsulated flavor is lower than the IC50 value of vitamin C (about 0.06 mg / mL), it indicates that its antioxidant activity is strong; if the IC50 value is between 0.06-0.1 mg / mL, the antioxidant activity is moderate; if the IC50 value is >0.1 mg / mL, the antioxidant activity is relatively weak.

[0147] The results are shown in Tables 1 to 4 below:

[0148] Table 1

[0149]

[0150]

[0151] Table 2

[0152] project D50 / μm Particle size distribution span (D90-D10) / μm Example 1 42 38 Example 2 48 42 Example 3 45 40 Example 4 50 45 Example 5 43 36 Example 6 52 48 Comparative Example 1 35 30 Comparative Example 2 60 55 Comparative Example 3 40 35 Comparative Example 4 46 40 Comparative Example 5 55 50 Comparative Example 6 65 60

[0153] Table 3

[0154]

[0155]

[0156] Table 4

[0157] project Weight loss 10% temperature / ℃ DPPH free radical scavenging rate IC50 / mg / mL Example 1 230 0.052 Example 2 235 0.048 Example 3 225 0.055 Example 4 240 0.045 Example 5 232 0.050 Example 6 245 0.042 Comparative Example 1 195 0.080 Comparative Example 2 210 0.070 Comparative Example 3 215 0.065 Comparative Example 4 210 0.075 Comparative Example 5 200 0.085 Comparative Example 6 215 0.072

[0158] Data Analysis:

[0159] It can be seen from Table 1 to Table 4 that the microcapsule flavors prepared in Examples 1 to 6 are superior to Comparative Examples 1 to 6 in various performance indicators;

[0160] 1. Aroma retention rate: In Examples 1-6, the higher aroma retention rate is due to many factors. First, the addition of gelatin in the preparation process of spices plays a key role. As a macromolecular polymer, gelatin can form certain interactions with the volatile components in spices, such as hydrogen bonding, etc., wrapping the aroma molecules in its molecular network, slowing down the volatilization rate of the aroma. Secondly, the wall material adopts a combination of composite gum arabic and composite gelatin. This composite structure has good film-forming and barrier properties. Gum arabic itself has good hydrophilicity and can form a stable interaction with water to prevent external moisture from invading the interior of the microcapsule and causing hydrolysis of the aroma components; modified gum arabic and modified gelatin further optimize the wall material performance, and the rose essential oil modification enhances the compatibility between the wall material and the essential oil, forming a tighter wrapping structure, which effectively blocks the aroma molecules from diffusing outward, thereby maintaining a high aroma retention rate after long-term storage. In addition, the rational selection and use of emulsifiers ensures the uniform mixing of the oil phase (containing essential oils and spices) and the aqueous phase (wall material solution), forming a stable emulsion and avoiding the premature release of aroma caused by local agglomeration. The antioxidant effect of the auxiliary vitamin C or vitamin E also indirectly protects the aroma components and prevents them from losing their aroma characteristics due to oxidation and deterioration. Comparative Example 1 does not add gelatin to prepare spices, so that the spices lack an effective binding structure, and the aroma molecules are more likely to volatilize and dissipate, resulting in a significant decrease in the aroma retention rate. The data after storage for 3 months and 6 months are significantly lower than those in the embodiments. For other changes in raw materials or processes in the comparative examples, such as the change in the proportion of composite gum arabic in comparative example 5, the overall performance balance of the wall material is affected. When the ratio of gum arabic to modified gum arabic is out of balance, the barrier properties of the wall material are weakened, and the diffusion of aroma molecules cannot be effectively blocked, resulting in a decrease in the aroma retention rate.

[0161] 2. Microcapsule particle size and distribution: In the preparation process of Examples 1-6, the parameters such as the amount of each raw material added, stirring speed, reaction temperature and time were finely controlled. The synergistic effect of these factors determined the particle size and distribution of the microcapsules. In the wall material preparation stage, the dissolution, modification and mixing processes of gum arabic and gelatin are strictly carried out in accordance with specific conditions to ensure the uniformity and stability of the wall material. For example, when gum arabic is dissolved, the appropriate stirring speed (250-280rpm) and temperature (such as 50-54°C) are controlled to make it fully dispersed and not excessively degraded. It is then mixed with modified gum arabic in precise proportions to form a uniform composite gum arabic, which provides a good foundation for the wall material. Similarly, the preparation of composite gelatin is also the same, and the parameters of each step ensure that the gelatin is moderately modified and evenly mixed. In the emulsion formation process, by controlling the mixing speed of the oil phase and the emulsified wall material solution (such as dropping within 10-15min, stirring speed 200-300rpm), the oil droplets can be evenly dispersed in the water phase, avoiding the oil droplets being too large or too small and agglomeration, and then forming microcapsules with a relatively concentrated particle size distribution and appropriate size. Appropriate particle size and narrow distribution span are conducive to the stability of the product in application, such as being evenly dispersed in daily chemical products, and not affecting the taste due to uneven particle size in food processing. Comparative Example 2 did not add composite gelatin to prepare the wall material, which impaired the structural integrity of the wall material. The wall material of a single component may not be able to form a dense and uniform coating layer during the film formation process, resulting in the particle size of the microcapsule being difficult to control during the formation process, and the particle size being large (such as D[4,3] reaching 50μm or even larger) and unevenly distributed (D90-D10 reaching 55μm or more). This is because the lack of synergistic effect of composite gelatin changes the rheological properties and coagulation characteristics of the wall material, and cannot effectively constrain the growth and dispersion of the microcapsules. Similarly, in Comparative Example 6, the usage ratio of compound gum arabic and compound gelatin in the wall material is changed, which destroys the originally optimized balance of the wall material formula and also causes abnormalities in the particle size and distribution of the microcapsules, affecting the product quality and application performance.

[0162] 3. Thermal stability: The microcapsule flavors of Examples 1-6 have good thermal stability, which is mainly attributed to the unique wall material composition. The wall material constructed by composite gum arabic and composite gelatin can form a stable cross-linked network structure at high temperature. The carbohydrate groups in the gum arabic molecules and the amino acid residues in the gelatin molecules interact with each other during the heating process, enhancing the intermolecular binding force. The rose essential oil modified part in the modified gum arabic and modified gelatin not only optimizes the compatibility with the aroma components, but also improves the thermal stability of the wall material to a certain extent. This may be because the chemical bonds or groups introduced by the modification change the thermal decomposition path of the wall material and increase key indicators such as the initial decomposition temperature. In addition, during the preparation process, such as the control of the reaction temperature (45-54°C) and time (4-5h) during the preparation of the wall material, the raw materials are fully reacted to form a more stable chemical structure, which further improves the overall thermal stability of the microcapsules, so that it can meet the thermal environment requirements under various processing and storage conditions. Comparative Example 3 only replaces "modified gum arabic" with "gum arabic", removing the structural optimization and thermal stability improvement effects brought about by the rose essential oil modification, making the wall material more susceptible to thermal decomposition at high temperatures. Because the intermolecular forces of ordinary gum arabic are relatively weak, the integrity of the wall material cannot be effectively maintained during the heating process, resulting in a decrease in the initial decomposition temperature (such as to 165°C), an early weight loss stage, and poor thermal stability. Comparative Example 5 changes the proportion of raw materials in the composite gum arabic, which also destroys the thermal stability structural foundation of the wall material. When the ratio of gum arabic to modified gum arabic is unreasonable, a stable cross-linked and mutually supporting structure cannot be formed at high temperatures, causing thermal stability indicators such as 5% and 10% weight loss temperatures to drop significantly, and cannot reach the good level in the embodiments.

[0163] Fourth, antioxidant properties: The good antioxidant properties in Examples 1-6 are mainly due to the addition of auxiliary vitamin C or vitamin E. As effective antioxidants, they can capture free radicals in the system, prevent the oxidation chain reaction caused by free radicals, and protect the easily oxidized components such as unsaturated bonds in essential oils and spices. At the same time, some components in the wall material, such as gelatin, may also have certain antioxidant activity in certain groups in their molecular structure, and the synergistic auxiliary agents play a role. In addition, during the rose essential oil modified gum arabic and modified gelatin process, some chemical bonds or groups with antioxidant ability may be introduced, further enhancing the overall antioxidant system of the microcapsule, making the DPPH free radical scavenging rate IC50 value lower, and the antioxidant performance is outstanding. Comparative Example 1 does not add gelatin to prepare spices, which not only affects the aroma retention, but also may weaken the antioxidant system. The lack of gelatin makes the spices lack the potential antioxidant structural basis, and it is impossible to effectively cooperate with auxiliary agents to resist oxidation, resulting in an increase in IC50 value (such as reaching 0.080mg / mL) and a weakened antioxidant property. In other comparative examples, the raw materials or processes were changed, such as comparative example 4 where only "modified gelatin" was replaced with "gelatin", which destroyed the original antioxidant synergistic effect in the wall material and flavor system, reduced the free radical scavenging ability, and deteriorated the antioxidant performance.

[0164] In summary, Examples 1-6, through reasonable raw material formula design and fine preparation process control, construct a microcapsule flavor system with excellent performance in aroma retention, particle size regulation, thermal stability and antioxidant properties. However, due to improper adjustment of key raw materials or processes, the synergistic balance of Comparative Examples 1-6 was destroyed, resulting in varying degrees of degradation of various performance indicators, which fully demonstrated the scientificity and superiority of the microcapsule flavor formula and preparation process of the present invention.

[0165] Those skilled in the art should understand that the discussion of any of the above embodiments is merely illustrative and is not intended to imply that the scope of the present invention is limited to these examples. Under the concept of the present invention, the technical features in the above embodiments or different embodiments may be combined, the steps may be implemented in any order, and there are many other variations of the different aspects of the present invention as described above, which are not provided in detail for the sake of simplicity.

[0166] The present invention is intended to cover all such substitutions, modifications and variations that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A microcapsule flavor, characterized in that: Prepared from the following raw materials in parts by weight: 30-50 parts of essential oil, 20-30 parts of spices, 15-25 parts of wall materials, 5-10 parts of emulsifiers, 3-5 parts of additives; The essential oil is any one of lavender oil, rose essential oil and lemon essential oil; The fragrance is prepared from musk fragrance, sandalwood fragrance and gelatin; The wall material is obtained by mixing compound gum arabic and compound gelatin in a mass ratio of 70-75:20-25; The composite gum arabic is obtained by mixing gum arabic and modified gum arabic; The modified gum arabic is rose essential oil modified gum arabic; The composite gelatin is obtained by mixing gelatin and modified gelatin; The modified gelatin is rose essential oil modified gelatin.

2. The microcapsule flavor according to claim 1, characterized in that: The mass ratio of gum arabic to modified gum arabic in the composite gum arabic is 68-71:2-4; The mass ratio of gelatin to modified gelatin in the composite gelatin is 18-22:2-3.

3. The microcapsule flavor according to claim 1, characterized in that: The emulsifier is a nonionic emulsifier, and the nonionic emulsifier is any one of Tween-20, Tween-40, Tween-60, Tween-80, Span-20, Span-40 and Span-60; The auxiliary agent is any one of vitamin C and vitamin E.

4. The microcapsule flavor according to claim 1, characterized in that: The preparation process of the fragrance is as follows: Add gelatin to deionized water, stir at 50-55°C and 200-300rpm for 45-50min, add glutaraldehyde, adjust the pH to 8-9 with sodium hydroxide solution, add compound spices, stir at 300-500rpm for 10-20min for preliminary mixing, adjust the pH value of the system to 5-7, react in a constant temperature water bath at 35-45°C for 2-4h, then place the solution in an ultrasonic cleaning machine, ultrasonicate at 200-300W for 10-20min, finally centrifuge the solution, wash the precipitate with deionized water for 3-5 times, and freeze-dry at -40--30°C and a vacuum degree of 0.3-0.5mbar for 18-24h to obtain the finished product.

5. The microcapsule flavor according to claim 4, characterized in that: The usage ratio of gelatin, deionized water and compound spices is 5-8g:60-80mL:0.05-0.08g; The compound fragrance is obtained by mixing musk fragrance and sandalwood fragrance in a mass ratio of 20-25:40-45.

6. The microcapsule flavor according to claim 1, characterized in that: The preparation process of the modified gum arabic is as follows: Place gum arabic in a three-necked flask, add distilled water, stir at 250-280rpm for 45-50min, add genipin, stir at 320-350rpm for 6-9min, adjust the system to a pH value of 8-9 with anhydrous sodium carbonate, add rose essential oil, stir at 250-280rpm for 10-15min, react at 50-54°C for 4-5h, and finally centrifuge at 9000-10000rpm for 15-18min to obtain modified gum arabic.

7. The microcapsule flavor according to claim 6, characterized in that: The usage ratio of the gum arabic, distilled water, genipin and rose essential oil is 10-14 g: 100-120 mL: 0.05-0.07 g: 4-5 g.

8. The microcapsule flavor according to claim 1, characterized in that: The preparation process of the modified gelatin is as follows: Place gelatin in a three-necked flask, add deionized water, stir at 48-53°C and 200-210rpm for 30-40min, add glutaraldehyde, stir at 300-320rpm for 6-8min, adjust the pH of the system to 8-9 with sodium hydroxide solution, add rose essential oil, react at 220-250rpm and 45-48°C for 4-5h, and finally centrifuge at 4°C and 13000-15000rpm for 12-15min to obtain modified gelatin.

9. The microcapsule flavor according to claim 8, characterized in that: The usage ratio of the gelatin, deionized water, glutaraldehyde and rose essential oil is 8-10 g: 80-90 mL: 0.064-0.068 g: 3-3.3 g.

10. The method for preparing microcapsule flavor according to any one of claims 1 to 9, characterized in that: The following steps are involved: Step S1. Preparation of mixed oil phase: Mix the essential oil and the fragrance, place on a magnetic stirrer, and stir at a speed of 200-300 rpm for 10-15 min to ensure that the two are fully mixed to form a uniform mixed oil phase; Step S2. Preparation of wall material solution: Mix the prepared wall material and deionized water, raise the temperature to 50-70°C, turn on the magnetic stirrer, and stir at a speed of 200-300 rpm until the wall material is completely dissolved to obtain a clear and uniform wall material solution; Step S3. Preparation of emulsified wall material solution: adding an emulsifier to the wall material solution, maintaining the speed of the magnetic stirrer at 200-300 rpm, stirring for 7-10 min, so that the emulsifier is evenly dispersed in the wall material solution to form an emulsified wall material solution; Step S4. Emulsion formation: under continuous stirring at 200-300 rpm, the mixed oil phase is added dropwise to the emulsified wall material solution, and the addition is completed within 11-15 minutes, so that the oil phase is evenly dispersed in the water phase to form a stable emulsion; Step S5. Adding additives and stirring: adding additives to the emulsion, and continuing to stir at a speed of 200-300 rpm for 30-40 min to allow the additives to fully dissolve and evenly distribute to obtain a final emulsion; Step S6. spray drying: set the air inlet temperature to 180-200°C, the air outlet temperature to 80-100°C, adjust the spray pressure to 0.2-0.4MPa, transport the emulsion to the atomizer via a peristaltic pump, spray it into a drying tower, and the hot air quickly evaporates the water to dry the emulsion to obtain microcapsule essence; The usage ratio of the wall material and deionized water in step S2 is 15-25 g: 150-200 mL.

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