Edible mint essence as well as preparation method and process thereof

Abstract

The invention provides an edible peppermint essence and a preparation method and process thereof, and belongs to the field of food additives, main materials of the edible peppermint essence comprise edible natural peppermint spices, edible synthetic peppermint spices, a cooling agent and a sweetening agent, and auxiliary materials of the edible peppermint essence comprise an edible emulsifier, a dispersing agent, a stabilizer and the like. The defects and deficiencies of the traditional edible peppermint essence are overcome through optimal configuration of the quantity of the formula components, flexible increase and decrease of the weight ratio and a practical preparation method and process innovation. The use effect of the traditional peppermint essence in foods and beverages is perfected and improved; the market demand is stimulated; the production cost is reduced. According to the invention, formulas of several edible peppermint essences are preferably innovated, and several novel edible peppermint essence entities are obtained through laboratory tests; a process route of pilot batch feeding, key points and steps of an operation technology and an implementation case applied to food production are designed; through quality inspection, comparison with commercially available products of the same type and comprehensive evaluation, the technology provided by the invention is proved.

Description

[Technical field]

[0001] The invention relates to the field of food additive production, in particular to an edible mint flavor and a preparation method and process thereof. [Background technology]

[0002] Although there are not many varieties of traditional natural mint flavors, there are many synthetic mint flavors. Mint flavors composed of these are also divided into many types: liquid, emulsified and solid powder mint flavors in terms of form; oil-soluble, water-soluble and oil-water soluble mint flavors in terms of solubility.

[0003] Mint flavor has two main functions: a strong, fresh and pleasant characteristic mint aroma; and a strong, refreshing, stimulating cool taste and cool feeling. From the existing technology, the preparation of traditional mint flavors in China has gradually matured in the field of daily chemicals; it has also made many achievements in the field of tobacco; but it is relatively lagging behind in the field of food. In particular, there is an urgent need to improve the edible mint beverages. The specific performance is as follows:

[0004] 1. The traditional practice of using fresh mint leaves, dried leaf powder and extracts directly in food still accounts for a considerable proportion;

[0005] 2. The formula of edible mint flavor is mostly based on natural mint oil and menthol flavor, and synthetic mint flavor is not widely used; the components are too simple and the mint content is low; the research on the composite functions of each component is not in-depth enough, resulting in the short retention time of the mint flavor itself in the main ingredient, the imbalance of the top fragrance, the rhythm fragrance and the tail fragrance, and the lack of roundness and fullness, as well as the short duration of the cool taste and cool feeling, the original cool taste mixed with bitterness and other defects have not been well modified and improved in the formula of edible mint flavor. Of course, the invention patent "Mint Flavor" published in April 2019 actually added more than 30 kinds of expensive isolated or synthetic mint flavors, but most of them are just the original components existing, extracted or synthesized in natural Asian mint oil, and the main components of the formula are mainly alcohol and propylene glycol. Its effect is only to imitate the natural mint aroma to the maximum extent, and there is no mention of modifying or concealing the defects of the natural mint aroma and the short duration of the cool taste mixed with bitterness. The invention patent "A high-efficiency mint flavor with no aftertaste and its preparation method" published in the same year introduced a new cooling agent to modify the aftertaste of mint, which could not eliminate or significantly reduce the bitterness of mint flavor. As for the patent "A mint flavor with long-lasting cooling release and its preparation method" published in 2020, although it discussed the long-lasting cooling release of mint flavor, it was not in-depth and comprehensive enough, and failed to comprehensively consider the aroma, coolness, balance, roundness and long-lasting release of mint to propose a complete technical solution.

[0006] 3. The application of water-soluble technology for edible mint flavors lags behind. For example, the solution proposed in the article "Research on the Preparation and Application of Nano-microemulsified Mint Flavors" can obtain micro-emulsified mint flavors, but it is only suitable for tobacco flavoring at 60°C and cannot be applied to transparent beverages at room temperature. For example, the invention patent "Mint Flavors and Preparation Methods Thereof" published in 2018 is only applicable to some oral care products and candies, etc., and does not involve water-soluble technology. The preparation of traditional edible mint flavors has not yet gotten rid of the model in which liquid flavors are mainly added with vegetable oils, alcohol and propylene glycol, and emulsified flavors are mainly added with water. Although there are a few edible mint flavor formulas that simply configure one or several edible emulsifiers, the content of mint flavors in the main ingredients is low, and the composite emulsification function is not strong, and a fully functional water-soluble system cannot be formed. This greatly limits its application in mint beverages that require clarity and transparency.

[0007] In addition, most perfumers currently prepare a wide variety of edible flavors based on traditional perfumery techniques and personal experience. Few people conduct in-depth process research and systematic technology development specifically for edible mint flavors. This is exactly the main problem that the technology of the present invention is intended to solve. [Summary of the invention]

[0008] Based on this, it is necessary to provide several innovative formulas of edible mint flavors and their preparation methods and processes; focus on the flexible adjustment of personalized component configuration and quantity ratio of the formula according to the characteristics of different foods and beverages, and effectively solve the current technical problems of unbalanced mint aroma, non-persistent, bitterness mixed with coolness, low content of mint main ingredients in the formula, and vegetable oil, alcohol, propylene glycol, and water as the main body, as well as the problem of lagging water-soluble technology. Several new edible mint flavors were produced through laboratory trials; the process route and process of pilot production of new edible mint flavors, operating technical essentials and steps, and implementation cases applied to food production were further designed; the effect of the present invention was also verified through quality inspection, quality comparison with similar commercial products, and comprehensive evaluation.

[0009] To achieve the above object, the present invention provides the following technical solutions:

[0010] 1. On the basis of traditional mint flavor, a flexible component system and a complete functional system of a new edible mint flavor are established. This system not only includes most natural mint flavors and some synthetic mint flavors in terms of varieties, but also flexibly selects some of them and selectively adds (or does not add) a variety of cooling agents and sweeteners that complement them in terms of function, as well as selectively adds (or does not add) food excipients including but not limited to edible emulsifiers, dispersants and stabilizers.

[0011] An edible mint flavor is divided into a main ingredient and an auxiliary ingredient. The main ingredient includes a certain proportion of edible natural mint flavor, synthetic mint flavor, cooling agent and sweetener. The auxiliary ingredients include but are not limited to a certain proportion of edible emulsifier, dispersant and stabilizer.

[0012] The natural mint flavor in the above-mentioned main ingredients includes, but is not limited to, a certain proportion of natural menthol, Asian mint oil, Asian mint oil, peppermint oil, isolated menthone, isolated menthyl acetate and menthol lactone; the synthetic mint flavor includes, but is not limited to, a certain proportion of menthone, menthyl lactate, menthofuran, L-menthone glycerol acetal; the cooling agent in the main ingredients includes, but is not limited to, a certain proportion of menthamide (WS-3 type and WS-5 type), menthoxypropanediol (WS-10), N-(4-methoxyphenyl)-p-menthyl-3-carboxamide (WS-12) and N,2,3-trimethyl-2-isopropylbutyramide (WS-23) and other artificial cooling agents; the sweetener in the main ingredients includes, but is not limited to, a certain proportion of honey, acesulfame potassium, sucrose, oligofructose, sucralose, xylitol, erythritol, sorbitol and steviol glycoside.

[0013] The emulsifiers in the above-mentioned auxiliary materials include, but are not limited to, a certain proportion of a certain type of molecular distilled monolaurin glyceryl, a certain type of polysorbate, a certain type of anhydrous sorbitan fatty acid ester, and edible emulsifiers such as natural gums and modified dextrins; the dispersants include, but are not limited to, a certain proportion of caprylic glyceryl, triacetin, edible alcohol, propylene glycol, polyethylene glycol and other food solvents and distilled water; the stabilizers include, but are not limited to, a certain proportion of monocaprylic glyceryl, molecular distilled monolaurin glyceryl, sucrose fatty acid esters and potassium sorbate and other food additives.

[0014] 2. Give full play to the advantages of the new edible mint flavor component system, overcome the defects and shortcomings of traditional edible mint flavor, and establish a relatively complete and advanced edible mint flavor functional system and application mechanism that meets the actual needs of food and beverage production through process reform and innovation and optimized combination of formulas.

[0015] (1) The main function of mint flavor in food and beverages is to create a fresh, fragrant, refreshing mint aroma and a cool, stimulating cool taste and cool feeling. Edible mint flavor pays more attention to the cool taste and cool feeling of mint than daily mint flavor. Therefore, in the flavoring of edible oil-soluble mint flavor, according to the actual needs of food production, the appropriate addition of mint-type spices such as peppermint oil, isolated menthone and menthofuran in the formula combination can make the mint aroma more intense, transparent and rich; and the appropriate addition of isolated menthyl acetate, menthyl lactone or synthetic menthyl lactate, L-menthone glycerol acetal and other mint-type spices can make the mint aroma more gentle, round and lasting; thus overcoming the aroma defects of traditional mint flavor and making the mint aroma more fresh, cool, full, balanced and lasting. Accordingly, this innovation in the formula combination of oil-soluble edible mint flavor is also applicable to edible water-soluble mint flavor, edible emulsified mint flavor and edible solid powder mint flavor.

[0016] (2) Furthermore, artificial synthetic cooling agents can be added in appropriate amounts as needed. For example, adding cooling agents WS-23 and WS-10 can make the cooling taste of mint flavor more intense and rich; while adding cooling agents derived from mint such as menthyl amide (WS-3), (WS-5) and N-(4-methoxyphenyl)-p-menthyl-3-carboxamide (WS-12) can make the cooling taste and stimulating cooling sensation of mint flavor more lasting and long-lasting.

[0017] (3) Furthermore, it is preferred to add natural or synthetic sweeteners such as honey, acesulfame potassium, sucrose, sucralose, xylitol, sorbitol, erythritol and steviol glycosides as needed to mask and modify the pungent bitter taste of natural mint flavor, so that the taste of the edible mint flavor prepared by us is not only refreshing and pleasant, but also adds sweet and delicious ingredients.

[0018] (4) Furthermore, in the preparation of edible water-soluble mint flavor, suitable emulsifiers, dispersants and stabilizers in edible auxiliary materials are preferably compounded into a direct solvent specifically for edible water-soluble mint flavor according to needs, so that it can form completely oil-in-water (W / O) ultra-micro micelles and form micelle-like droplets in a certain concentration of aqueous solution after being mixed and synthesized with a variety of mint flavors in a certain proportion and a special process, and the dispersing, dissolving, releasing and bioavailability are greatly improved compared with the emulsification and solubilization function of traditional water-soluble mint flavor. This edible water-soluble mint flavor that has been dynamically associated and homogenized by high shear stirring greatly reduces the addition ratio of edible alcohol and propylene glycol. It does not contain water itself, but can be directly dissolved in water at a high ratio.

[0019] (5) Further, major reforms and innovations were made to the production process of edible emulsified mint flavor:

[0020] A. Separate the emulsifier from the water phase system to form an intermediate phase between the water phase and the oil phase; and preferentially mix it with the oil phase of the mint flavor to form an emulsifiable concentrate mixed phase;

[0021] B. The amount of water used is greatly reduced in the composition ratio structure, and the water phase structure is changed to the emulsion oil mixed phase structure. Furthermore, the traditional mixing process of slowly dripping a small amount of oil phase into a large amount of water phase is changed to a mixing process of spraying a small amount of water phase into a larger amount of emulsion oil mixed phase.

[0022] C. At the same time, the formula of emulsified mint flavor was optimized, upgraded and improved. Not only a certain type of Tween and Span emulsifier with higher relative density and viscosity was used to replace the oil phase weighting agent of the emulsified mint flavor, but also a monolaurin emulsifier with strong antibacterial and antioxidant ability was used to replace the antioxidant of the emulsified mint flavor.

[0023] Through such process reform and innovation, the self-emulsification function of the emulsified mint flavor itself can be upgraded, and its post-emulsification function in food and beverage processing applications can be expanded and strengthened. The addition ratio of the main mint ingredient in the edible emulsified mint flavor formula has been further increased from 5.0-12.0% to 20.0-22.0%; the water content has been reduced from 40-80% to below 20%, which can significantly reduce the addition ratio of the emulsified mint flavor in food and beverages; the production cost has been reduced, the shelf life of the emulsified mint flavor has been effectively extended, and the mint aroma intensity, water solubility and turbidity of the flavored liquid functional beverage have been further optimized.

[0024] 3. The innovative ideas of the present invention were verified through a large number of ratio screening experiments. Several typical innovative formulas of edible mint flavors with great representativeness and practical value were selected; their preparation methods were improved, and physical samples of these new edible mint flavors were obtained; new process routes and processes for pilot feeding and operating technical essentials and steps were further designed. The specific formulas of each edible mint flavor are as follows:

[0025] (1) Edible oil-soluble mint flavor formula

[0026]

[0027] (2) Edible water-soluble mint flavor formula

[0028]

[0029]

[0030] (3) Edible emulsified mint flavor formula

[0031]

[0032]

[0033] Colorant (add appropriate amount of food coloring according to coloring needs)

[0034] (4) Edible solid (powder) mint flavor formula

[0035]

[0036]

[0037] 4. By applying the several edible mint flavors innovated by the present invention, we can innovate and develop a variety of new food and beverage products with unique mint flavors as implementation cases of the technology of the present invention.

[0038] 5. According to the requirements of the relevant national food safety standards for food additives and mint flavors for food, standardized inspection and testing are carried out on several innovative edible mint flavors of the present invention, and parallel quality comparison and comprehensive evaluation are carried out with commercially available edible mint flavors of the same type, to further provide evidence for the creation of the present invention.

[0039] The effects and advantages of the present invention are as follows:

[0040] 1. The technology of the present invention overcomes the defects and shortcomings of the existing technology of traditional edible mint flavors through process innovation and formula optimization, establishes a relatively complete multi-component, multi-functional system and application mechanism of a new edible mint flavor that meets the actual needs of food and beverage processing; innovates several edible mint flavor formulas and laboratory preparation methods to produce new products; further designs new process routes and processes for pilot feeding, operating technical essentials and steps, and application implementation plans.

[0041] 2. The technology of the present invention has novel and reasonable formula, safe and reliable raw materials, controllable production cost, simple and smooth process, simple and easy-to-operate equipment, 100% input-output ratio, and is environmentally friendly and pollution-free.

[0042] 3. The advantages of the technology of the present invention can also be further verified by comparing and evaluating the product formula structure of edible mint flavors produced by traditional technologies, comparing and evaluating product functions, comparing and evaluating production processes, and testing, comparison and comprehensive evaluation of product quality.

[0043] (1) Comparison and evaluation of the product formula structure of the edible oil-soluble mint flavor produced by the present invention and the prior art are shown in Table 1:

[0044] Table 1 Comparison and evaluation of the formula of the edible oil-soluble mint flavor produced by the present invention and the prior art

[0045]

[0046] (2) Comparison and evaluation of the functions of commercially available edible water-soluble mint flavor products produced by the present invention and the prior art are shown in Table 2:

[0047] Table 2 Comparison and evaluation of product functions of edible water-soluble mint flavor produced by the present invention and prior art

[0048]

[0049] (3) The process comparison and evaluation of the present invention and the prior art for producing edible emulsified mint flavor are shown in Table 3:

[0050] Table 3 Comparison and evaluation of the process of producing edible emulsified mint flavor between the present invention and the prior art

[0051]

[0052] (4) For details on the comparison and comprehensive evaluation of the quality test results of edible mint flavor produced by the present invention and the prior art, please refer to the relevant content on page 22 of this specification [Sample Inspection and Comprehensive Evaluation].

Brief Description of the Drawings

[0053] Figure 1 The process diagram of the edible oil-soluble mint flavor of the present invention;

[0054] Figure 2 The process diagram of the edible water-soluble mint flavor of the present invention;

[0055] Figure 3 This is the process map of the edible emulsified mint flavor of the present invention;

[0056] Figure 4 The present invention is a process map for producing edible solid powdered mint essence. [Specific implementation method]

[0057] The preferred embodiments of the present invention are described in detail below in conjunction with the accompanying drawings so that the advantages and features of the present invention can be more easily understood by those skilled in the art, thereby making a clearer and more definite definition of the protection scope of the present invention.

[0058] The specific implementation methods of the technology of the present invention include three types: one is to obtain several new edible mint flavors in kind according to the innovative formula of the present invention and implement the laboratory preparation method and steps; the second is to further design the process route and process and the operating technical essentials and steps of the pilot feeding plan; the third is to use the new edible mint flavor to develop several functional foods and beverages with mint flavor characteristics.

[0059] 1. The technology of the present invention adopts the following formula proportions, specific methods, process routes and processes, operating technical essentials and steps, and application examples for producing edible oil-soluble mint flavors using laboratory preparation and pilot feeding:

[0060] (1) Edible oil-soluble mint flavor formula

[0061]

[0062]

[0063] (2) Laboratory preparation method

[0064] A. Weigh 26 g of caprylic decanoate, 9 g of triacetin and 6 g of propylene glycol in sequence and add them into a 150 ml glass beaker. Place the beaker on a magnetic stirring heating plate and heat it to a constant temperature of 50°C ± 2°C.

[0065] B. Slowly add 16 grams of natural menthol, 3 grams of cooling agent (WS-10), 4 grams of cooling agent (WS-12), 0.1 grams of erythritol and 0.2 grams of acesulfame potassium while stirring. Stop heating when all the solid materials are dissolved in the liquid solvent and are almost transparent.

[0066] C. When the temperature of the liquid drops below 35°C, continue to add 30 grams of Asian mint oil, 3 grams of isolated menthone, 2 grams of menthyl acetate and 1 gram of menthofuran while stirring, and stir evenly to obtain 100 grams of edible oil-soluble mint essence.

[0067] (3) Process route and flow of pilot batching and key operating techniques and steps

[0068] The process route for pilot production of new edible oil-soluble mint flavor is detailed in the attached Figure 1 , the steps are as follows:

[0069] A. Open a 50-liter interlayer electrically heated stainless steel reactor and set the temperature to 50°C ± 2°C to maintain a constant temperature. At the same time, add 13 kg of caprylic decanoic acid glyceride, 4.5 kg of triacetin and 3 kg of propylene glycol into the reactor from the feed port;

[0070] B. Turn on the variable speed mixer and control the speed to 350r / min. Slowly add 8 kg of natural menthol, 1.5 kg of cooling agent (WS-10), 2 kg of cooling agent (WS-12), 0.05 kg of erythritol and 0.1 kg of acesulfame potassium while stirring. Keep warm and continue stirring at the original speed for 3 minutes. Turn on the lighting of the reactor and pay attention to observe that all solid materials are dissolved. Stop heating when the liquid is almost transparent.

[0071] C. When the temperature of the liquid drops below 35°C, add 15 kg of Asian mint oil, 1.5 kg of isolated menthone, 1 kg of menthyl acetate and 0.5 kg of menthofuran under stirring. After 3 minutes, turn off the machine to obtain 50 kg of edible oil-soluble mint flavor product.

[0072] (4) Application Example (Preparation of Icy Mint Chili Oil Sauce)

[0073] The edible oil-soluble mint flavor of the present invention can be used to develop a new chili oil sauce with mint flavor characteristics. The formula is: 1-2 parts of edible oil-soluble mint flavor, 8-15 parts of chili oil, 2-3 parts of garlic oil, 1 part of black pepper, 40-60 parts of sweet noodle sauce, 1-3 parts of pepper salt, 6-10 parts of honey, 1-3 parts of sodium glutamate, 1-3 parts of cassava starch, 1-2 parts of agar, 0.5-1 part of caramel color, 0.5-1 part of potassium sorbate, and 30-50 parts of distilled water. The preparation method is as follows:

[0074] A. Pour 30 ml of distilled water into a 150 ml glass beaker, place it on an electromagnetic stirring hot plate and start stirring, add 1 g of tapioca starch and 1 g of agar, and start heating, and set the temperature to 105°C to keep warm until the starch and agar solution gradually become viscous;

[0075] B. Add 45g sweet noodle sauce, 8g chili oil, 2g garlic oil, 0.5g black pepper, 3g honey, 0.5g pepper salt, 0.15g star anise powder, 0.5g sodium glutamate, 0.25g caramel color, and 0.2g potassium sorbate in sequence while stirring. Stir at an accelerated speed for 2 minutes, then stop stirring, dip a little sauce to taste, add 10-20ml distilled water to adjust the viscosity, and add seasoning to adjust the taste to the best.

[0076] C. Heat the liquid to 110℃ and keep it warm. After sterilizing for 3 minutes, stop keeping it warm. When the liquid temperature drops below 40℃, add 2g of oil-soluble mint essence, stir evenly, and filter out the residue with a 60-mesh stainless steel sieve to obtain about 100g of cool mint chili oil sauce.

[0077] 2. The technology of the present invention adopts the following formula proportions, specific methods, process routes and processes, operation technical essentials and steps, and application examples for producing edible water-soluble mint flavors using laboratory preparation and pilot feeding:

[0078] (1) Formula of edible water-soluble mint flavor

[0079]

[0080] (2) Laboratory preparation method

[0081] A. Weigh 38 grams of a certain type of polysorbate, 4 grams of a certain type of anhydrous sorbitan fatty acid ester, 8 grams of propylene glycol, 2 grams of polyethylene glycol and 1 gram of monocaprylin and add them in a 150 ml glass beaker in sequence. Place the beaker on a magnetic stirring heating plate and heat it to a constant temperature of 60℃±2℃.

[0082] B. Slowly add 6 grams of molecularly distilled monolaurin, 6 grams of natural menthol, 2 grams of menthamide (WS-5), 3 grams of cooling agent (WS-23), 0.8 grams of sorbitol and 0.2 grams of stevioside under stirring. Stop heating when all the solid materials are dissolved in the liquid and become transparent.

[0083] C. When the temperature of the liquid drops below 35°C, continue to add 8g of Asian mint oil, 2g of peppermint oil, 4g of L-menthone glycerol acetal, 1g of menthyl acetate and 14g of (95%) edible flavor alcohol under stirring. Adjust the magnetic stirring speed to 1200r / min for dynamic emulsification and homogenization, and turn off the machine after 3 minutes to obtain 100g of edible water-soluble mint flavor.

[0084] (3) The process route and flow of pilot batching and the key points and steps of operation techniques are as follows:

[0085] The process route for pilot production of edible water-soluble mint flavor is detailed in the attached Figure 2 , the steps are as follows:

[0086] A. Open a 50-liter interlayer electric heating stainless steel reactor and set the temperature to 60°C ± 2°C to maintain a constant temperature. At the same time, 19 kg of a certain type of polysorbate, 2 kg of a certain type of anhydrous sorbitan fatty acid ester, 4 kg of propylene glycol, 1 kg of polyethylene glycol and 0.5 kg of monocaprylin are added to the reactor from the feed port in sequence;

[0087] B. Turn on the variable frequency speed mixer, control the speed to 350r / min, slowly add 3.0 kg of molecular distilled monolaurin, 3.0 kg of natural menthol, 1 kg of menthyl amide (WS-5), 1.5 kg of cooling agent (WS-23), 0.4 kg of sorbitol and 0.1 kg of stevioside under stirring, keep warm and continue stirring at the original speed for 3 minutes; turn on the lighting of the reactor, pay attention to observe that all solid materials are dissolved, and stop heating when the liquid is transparent;

[0088] C. When the liquid is cooled to below 35°C, 4 kg of Asian mint oil, 1 kg of peppermint oil, 2 kg of L-menthone glycerol acetal, 0.5 kg of menthyl acetate and 7 kg of (95%) edible flavor alcohol are added under stirring;

[0089] D. Turn on the frequency conversion speed regulation and adjust the speed to above 6000r / min for dynamic homogenization. Turn off the machine after 5 minutes to obtain 50 kg of edible water-soluble mint flavor product.

[0090] (4) Application Example (Preparation of Iced Mint Herbal Tea)

[0091] The edible water-soluble mint flavor of the present invention can be used to develop a summer cooling herbal tea with a mint flavor. The formula is: 1 part of edible water-soluble mint flavor, 0.5 part of citric acid, 6 parts of honeysuckle, 4 parts of chrysanthemum, 0.5 part of salt, 3 parts of sugar, 0.2 part of stevioside, 0.1 part of chlorophyll copper sodium salt pigment, and the rest is distilled water. The preparation method is as follows:

[0092] A. Measure about 500 ml of distilled water and pour it into a 500 ml glass beaker. Place the glass beaker on a magnetic stirring hot plate to heat it.

[0093] B. Add 3 grams of honeysuckle, 2 grams of chrysanthemum, 0.25 grams of salt, 1.5 grams of sugar, and 0.1 grams of stevioside in sequence. Boil for 3 minutes, then stop heating and add water to the 500 ml mark.

[0094] C. When the water temperature drops below 40°C, add 0.5 g of edible water-soluble mint essence, 0.25 g of citric acid and 0.1 g of sodium copper chlorophyll, and turn on magnetic stirring until the liquid becomes transparent.

[0095] D. Use precision filter paper to filter out the residue to obtain about 500 grams of iced mint tea.

[0096] 3. The technology of the present invention adopts the following formula proportions, specific methods, process routes and processes, operating technical essentials and steps, and application examples for producing edible emulsified mint flavors using laboratory preparation and pilot feeding:

[0097] (1) Formula of edible emulsified mint flavor

[0098]

[0099]

[0100] Colorant (add appropriate amount of food coloring according to coloring needs)

[0101] (2) Laboratory preparation method

[0102] A. Mixing the aqueous phase: Weigh 15 grams of distilled water and pour it into a 50 ml glass beaker. Place the beaker on a magnetic stirring heating plate and heat it to 70°C and keep it warm. Add 0.5 grams of gum arabic powder while stirring until the powder dissolves and the liquid is clear. Continue to add 2 grams of honey, 0.3 grams of sucralose and 0.2 grams of potassium sorbate while stirring until the solution is clear and then stop heating. After cooling to room temperature, add 8 grams of 95% edible flavor alcohol to dilute and filter to obtain the aqueous phase mixture for use.

[0103] B. Oil phase mixing: Weigh 10 g of Asian mint oil and add it to a 50 ml glass beaker, place the beaker on a magnetic stirring heating plate and heat it to 50°C to keep it warm; while slowly adding 8 g of natural menthol, 2 g of menthyl lactate, 2 g of menthyl amide (WS-5), and 2 g of cooling agent (WS-23) under stirring, stop heating after the solid materials are dissolved; this is the standby oil phase mixture;

[0104] C. emulsifiable concentrate mixing: first weigh 26 grams of Tween-80 and add it to a 150 ml glass beaker, and the beaker is placed on a magnetic stirring hot plate and heated to 50 ℃ of insulation; simultaneously, 2 grams of Span-80, 4 grams of molecular distilled monolaurin, 12 grams of propylene glycol, 3 grams of polyethylene glycol and 0.5 grams of sucrose fatty acid ester (SE-15) are added under stirring, and the solid material is emulsified after being dissolved completely; then the oil phase mixed solution is slowly added to the beaker, and the oil phase mixed solution is stirred for 1 minute so that the oil phase mixed solution and the emulsified mixed solution are fully merged to form a uniform emulsifiable concentrate mixture;

[0105] D. Initial emulsification of oil-water mixture: adjust the magnetic stirring speed to 1200r / min, and slowly drop the water phase mixture into the emulsion oil mixture under stirring; after the addition is completed, continue to slowly drop 3-4 grams of distilled water, and at the same time, pay attention to the transparency of the liquid and stop adding distilled water. Stir for another minute, measure the pH value of the liquid with a pH precision test paper, and add an appropriate amount of citric acid or sodium bicarbonate (or no addition) to adjust the pH value of the liquid to 6.5-7.0 under stirring; then add an appropriate amount of natural or synthetic colorant to adjust the color of the liquid to meet the requirements; this is the primary emulsified edible mint flavor;

[0106] E. Secondary emulsification and homogenization: Move the primary emulsified liquid of the edible emulsified mint flavor into a small wall-breaking machine, then stir it at a speed of 45,000 r / min for 5 minutes and then turn off the machine to obtain nearly 100 grams of edible emulsified mint flavor.

[0107] (3) Process route and flow of pilot batching and key operating techniques and steps

[0108] The process route for pilot production of edible emulsified mint flavor is detailed in the attached manual. Figure 3 , the steps are as follows:

[0109] A. Mixing of aqueous phase: Set the reactor stirrer speed to 350r / min and keep it warm at 70℃; weigh 7.5kg of distilled water and 0.25kg of gum arabic powder and add them to the reactor, and stir until the gum arabic powder is dissolved; continue to add 1kg of honey, 0.15kg of sucralose and 0.1kg of potassium sorbate; continue to stir until the solid materials are completely dissolved and then stop keeping warm; when the temperature naturally drops to below 30℃, add 4kg of 95% edible flavor alcohol for dilution, and filter through a filter to obtain an aqueous phase mixture.

[0110] B. Oil phase mixing: Open the 50-liter interlayer electric heating stainless steel reactor, set the temperature to 50℃±2℃ and keep constant temperature, control the mixer speed to 350r / min, weigh 5 kg of Asian mint oil and add it to the reactor, slowly add 4 kg of natural menthol, 1 kg of menthyl lactate, 1 kg of menthyl amide (WS-3), and 1 kg of cooling agent (WS-10) under stirring. Turn on the lighting of the reactor, pay attention to observe that the solid materials are completely dissolved and then stop keeping warm. Fill this oil phase mixture into a 25L stainless steel storage tank for standby use.

[0111] C. Emulsion oil mixing: Set the reactor to heat up to 50℃±2℃ and keep the temperature constant, control the agitator speed to 350r / min, and weigh 13 kg of Tween-80 and add it to the reactor; add 1 kg of Span-80, 2 kg of molecular distilled monolaurin, 6 kg of propylene glycol, 1.5 kg of polyethylene glycol and 0.25 kg of sucrose fatty acid ester (SE-15) in sequence under stirring; stop keeping warm after the solid material is completely dissolved, this is the emulsified mixture. Then add the oil phase mixture under stirring until the oil phase mixture and the emulsified mixture are completely fused to form a uniformly distributed emulsion oil mixture;

[0112] D. Oil-water mixture primary emulsification: Turn on the variable frequency speed regulation shear function, adjust the speed to 6000r / min, and slowly add the aqueous phase mixture into the reactor with a siphon pump with a spray head under high-speed stirring. After the spraying is completed, continue to spray 1.5-2 kg of distilled water, and pay attention to the transparency of the feed liquid. Stop spraying immediately when it is initially turbid. Stir for another 2 minutes, use pH precision test paper to measure the pH value of the feed liquid, and add (or do not add) citric acid or sodium bicarbonate in appropriate amounts (or no addition) to adjust the pH value of the feed liquid to 6.5-7.0 under stirring; then add an appropriate amount of natural or synthetic colorant to adjust the color of the feed liquid to meet the requirements, which is the primary emulsified edible mint flavor liquid;

[0113] E. Secondary emulsification and homogenization: Turn on the high-speed homogenizer for secondary homogenization, turn off the machine and fill after 15 minutes, and you can get 50 kg of edible emulsified mint flavor product.

[0114] (4) Application Example (Preparation of Mint Refreshing Dew)

[0115] The edible emulsified mint flavor of the present invention can be used to develop a beverage with mint flavor characteristics and refreshing functions. The formula is: 1-2 parts of edible emulsified mint flavor, 3-4 parts of gum arabic powder, 2-3 parts of milk lecithin, 10-20 parts of milk powder, 4-6 parts of corn starch, 6-8 parts of sugar, 0.2 parts of stevioside, 0.02-0.1 parts of edible pigment phycocyanin or chlorophyll copper sodium salt, 0.1 parts of potassium sorbate, and 480-500 parts of distilled water. The preparation method is as follows:

[0116] A. Measure 500 ml of distilled water and pour it into a 500 ml glass beaker, place it on a magnetic stirring hot plate for heating, and add 10 g of milk powder, 3 g of gum arabic powder, 2 g of milk lecithin, 2 g of corn starch, 5 g of sugar, 0.1 g of stevioside and appropriate amount of sodium copper chlorophyll in sequence while stirring;

[0117] B. Heat to 105℃ and keep warm. After 3 minutes of sterilization, stop keeping warm.

[0118] C. When the temperature of the liquid drops below 40°C, pour it into the wall-breaking machine, add 0.5g of edible emulsified mint essence, and start high-speed stirring at 45000r / min for micro-emulsification and homogenization. Stop stirring after 2 minutes to obtain about 500ml of mint refreshing dew functional beverage.

[0119] 4. The technology of the present invention adopts laboratory preparation and pilot feeding to produce the formula ratio, specific method, process route and process, operation technical essentials and steps and application examples of edible solid powder mint flavor as follows:

[0120] (1) Edible solid powder mint flavor formula

[0121]

[0122] (2) Laboratory preparation method

[0123] A. Weigh 20g of gum arabic powder, 30g of β-cyclodextrin and 10g of molecular distilled monolaurin, place them in an oven at 95°C for 3 minutes for drying and sterilization, then take them out and cool them to room temperature and pour them into the barrel of a small ultrafine grinder for experiments;

[0124] B. Add 2g sucrose fatty acid ester, 5g sucrose, 4g xylitol, 0.5g stevioside, 2g menthyl lactate, 3g menthamide (WS-5), 2g cooling agent (WS-12) and 0.2g potassium sorbate in sequence at room temperature. Turn on the superfine pulverizer (pay attention to control the material temperature to automatically turn on and off within the range of 35℃~45℃), and stop after 3 minutes;

[0125] C. When the temperature naturally drops to below 30°C, add 22g of natural menthol, turn on the intermittent crushing mode to prevent the menthol from melting and sticking due to over-high temperature. Pay attention to control the material temperature not exceeding 35°C, and stop the machine after 3 minutes; sieve with a 60-mesh electric stainless steel screen. The semi-finished product that has not passed the screen can be crushed again and sieved, and nearly 100g of edible solid powder mint essence can be obtained.

[0126] (3) Pilot production of edible solid powder mint flavor process flow and operation technical essentials and steps

[0127] The process route for pilot production of edible solid powdered mint flavor is detailed in the attached Figure 4 , the steps are as follows:

[0128] A. Weigh 2 kg of gum arabic powder, 3 kg of β-cyclodextrin and 1.0 kg of molecular distilled monolaurin, spread them on a tray, place them in an oven at 95°C for drying and sterilization for 15 minutes, and then pour them into the barrel of the pilot ultrafine grinder after naturally cooling to below 30°C;

[0129] B. Add 0.2 kg of sucrose fatty acid ester (SE15), 0.5 kg of sucrose, 0.4 kg of xylitol, 0.02 kg of stevioside, 0.2 kg of menthyl lactate, 0.3 kg of menthyl amide (WS-5), 0.2 kg of cooling agent (WS-12), and 0.02 kg of potassium sorbate in sequence.

[0130] C. Turn on the ultrafine pulverizer for 3 minutes, and pay attention to control the material temperature at 35℃~45℃ to automatically turn on and off; when the material naturally cools down to below 30℃, add 2.2 kg of natural menthol, and turn on the intermittent pulverization mode to prevent the menthol from melting and sticking due to excessive temperature. Pay attention to control the material temperature not exceeding 35℃, stop the machine after 3 minutes, and cool naturally to room temperature;

[0131] D. Sieve through a 60-mesh electric stainless steel sieve. The semi-finished product that does not pass through the sieve can be crushed again and sieved to obtain nearly 10 kilograms of edible solid powder mint flavor.

[0132] (4) Application Example (Preparation of Mint Brain-Refreshing and Mind-Invigorating Drink)

[0133] The edible solid powdered mint flavor of the present invention can be used to develop a solid beverage with mint flavor characteristics and brain-awakening and mind-strengthening functions. The formula is: 1 part of edible solid powdered mint flavor, 1-2 parts of orange juice powder, 15-25 parts of oatmeal powder, 30-45 parts of milk powder, 8-15 parts of soy protein powder, 4-8 parts of cocoa powder, 2-6 parts of natural carotene, 1-2 parts of American ginseng powder, 4-8 parts of sucrose, 0.2 parts of stevioside, and 0-0.1 parts of mulberry red pigment. The preparation method is as follows:

[0134] A. Weigh 40g of milk powder, 25g of instant oatmeal powder, 12g of soy protein powder, 7g of cocoa powder, 5g of orange juice powder, 1g of American ginseng powder, 2g of natural carotene, 6g of sugar, 0.2g of stevioside, and 0.1g of mulberry red pigment in sequence, sterilize in a 55℃ oven for 30 minutes, then take out and place in a small ultrafine grinding mixing container;

[0135] B. When the temperature drops to below 30℃, add 1g of edible powdered mint essence, grind it into ultrafine powder and mix it evenly, then pack it into 5 20g sealed bags one by one to get about 100g of mint brain-stimulating and mind-strengthening solid beverage.

[0136] C. How to drink: Take 1 pack of 20g mint refreshing drink and pour it into a 350ml teacup, add about 250-350ml of 65-75℃ hot water to brew, stir slightly and then drink.

[0137]

Sample inspection and comprehensive evaluation

[0138] According to the provisions of "GB2760-2024 National Standard for Food Additives, Food Additive Usage Standard" and "GB60316-2020 National Food Safety Standard for Food Flavors", several edible mint flavor samples of the invention's technological innovation were tested, and the quality was compared and comprehensively evaluated with the same type of products on the market. The results are as follows:

[0139] 1. Inspection and comparative evaluation of edible oil-soluble mint flavor

[0140] (1) The test data of the edible oil-soluble mint flavor prepared by the present invention are shown in Table 4:

[0141] Table 4 Detection data of oil-soluble mint flavor of the present invention

[0142]

[0143] The test data in Table 4 show that the various property indicators of the edible oil-soluble mint flavor prepared by the present invention are consistent with the reference substance, and the other indicators tested are consistent with the various technical indicators of "GB30616-2020 National Food Safety Standard Food Flavors".

[0144] (2) The quality comparison and evaluation of the edible oil-soluble mint flavor prepared by the present invention and the commercially available edible oil-soluble mint flavor are shown in Table 5:

[0145] Table 5 Quality comparison and evaluation of the oil-soluble mint flavor of the present invention and commercially available

[0146]

[0147] From the quality comparison and comprehensive evaluation in Table 5, it can be seen that the quality of the edible oil-soluble mint flavor prepared by the present invention is significantly better than the same type of products available on the market.

[0148] 2. Inspection and comparative evaluation of edible water-soluble mint flavor

[0149] (1) The test data of the edible water-soluble mint flavor prepared by the present invention are shown in Table 6:

[0150] Table 6 Test data of water-soluble mint flavor of the present invention

[0151]

[0152] The test data in Table 6 show that the various property indicators of the edible water-soluble mint flavor prepared by the present invention are consistent with the reference substance, and the other indicators tested are consistent with the various technical indicators of "GB30616-2020 National Food Safety Standard Food Flavors".

[0153] (2) The quality comparison and evaluation of the edible water-soluble mint flavor prepared by the present invention and the commercially available product are shown in Table 7:

[0154] Table 7 Comparison and evaluation of the quality of the edible water-soluble mint flavor of the present invention and commercially available

[0155]

[0156] From the quality comparison and comprehensive evaluation in Table 7, it can be seen that the quality of the edible water-soluble mint flavor prepared by the present invention is obviously better than the similar products on the market.

[0157] 1. Inspection and comparison of edible emulsified mint flavor

[0158] (1) The test data of the edible emulsified mint flavor prepared by the present invention are shown in Table 8:

[0159] Table 8 Detection data of edible emulsified mint flavor of the present invention

[0160]

[0161] The test data in Table 8 show that the various property indicators of the edible emulsified mint flavor prepared by the present invention are consistent with the reference substance, and other test indicators are consistent with the various technical indicators of "GB30616-2020 National Food Safety Standard Food Flavors".

[0162] (2) The quality comparison and evaluation of the edible emulsified mint flavor prepared by the present invention and the commercially available product are shown in Table 9:

[0163] Table 9 Comparison and evaluation of the quality of the edible emulsified mint flavor of the present invention and the commercially available

[0164]

[0165] From the quality comparison and comprehensive evaluation in Table 9, it can be seen that the quality of the edible emulsified mint flavor prepared by the present invention is significantly better than the same type of products available on the market.

[0166] 2. Inspection and comparison of edible solid powdered mint flavor

[0167] (1) The test data of the edible solid powder mint flavor prepared by the present invention are shown in Table 10:

[0168] Table 10 Test data of edible solid powder mint flavor of the present invention

[0169]

[0170] The test data in Table 10 show that the various test indicators of the edible solid powder mint flavor prepared by the present invention meet the various technical indicators of "GB30616-2020 National Food Safety Standard Food Flavors".

[0171] (2) The quality comparison and evaluation of the edible solid powdered mint flavor prepared by the present invention and the commercially available product are shown in Table 11:

[0172] Table 11 Comparison and evaluation of the quality of the edible solid powdered mint flavor of the present invention and the commercially available

[0173]

[0174] From the quality comparison and comprehensive evaluation in Table 11, it can be seen that the quality of the edible solid powdered mint flavor prepared by the present invention is better than the same type of products available on the market.

[0175] [Raw material source and quality]

[0176] The natural mint flavor, synthetic mint flavor, cooling agent, sweetener, emulsifier, dispersant, stabilizer, etc. used in the present invention are all purchased from domestic enterprises with food production qualifications, and their quality is tested to meet the corresponding national food safety standards.

Claims

1. An edible mint flavor and its preparation method and process, characterized in that its components include main ingredients and auxiliary ingredients; the main ingredients include a certain proportion of edible natural mint flavor, edible synthetic mint flavor, cooling agent and sweetener; the auxiliary ingredients include but are not limited to a certain proportion of edible emulsifier, dispersant and stabilizer.

2. The method and process for preparing an edible mint flavor according to claim 1, characterized in that The invention discloses preferred detailed component formulas, laboratory preparation methods, newly designed pilot batching process routes and flows, and operating technical essentials and steps for respectively preparing edible oil-soluble mint flavor, edible water-soluble mint flavor, edible emulsified mint flavor, and edible solid powder mint flavor.

3. The preparation method and process of an edible mint flavor according to claim 2, characterized in that: When preparing edible oil-soluble mint flavor, the main ingredients are natural menthol, Asian mint oil, isolated menthone, menthofuran, menthyl acetate, cooling agent (WS-10), cooling agent (WS-12), erythritol and acesulfame potassium; the auxiliary materials are caprylic decanoate, triacetin and propylene glycol; the detailed component formula, laboratory preparation method, pilot feeding process route and process and operation technical essentials and steps are as follows: A. The mass percentage of each component of the formula of edible oil-soluble mint flavor is: natural menthol 15.0-20.0%; Asian mint oil 20.0-35.0%; isolated menthone 3.0-5.0%; menthofuran 1.0-3.0%; menthyl acetate 2.0-3.0%; cooling agent (WS-10) 2.0-5.0%; cooling agent (WS-12) 3.0-6.0%; erythritol 0.1-0.2%; acesulfame potassium 0.2-0.4%; caprylic decanoate 0-30.0%; triacetin 0-10.0%; propylene glycol 0-8.0%; B. The method for preparing edible oil-soluble mint flavor in a laboratory of the present invention comprises the following steps: S1: Weigh 26 g of caprylic decanoate, 9 g of triacetin and 6 g of propylene glycol in sequence and add them into a 150 ml glass beaker, place the beaker on a magnetic stirring hot plate and heat it to a constant temperature of 50°C ± 2°C; S2: Slowly add 16 g of natural menthol, 3 g of cooling agent (WS-10), 4 g of cooling agent (WS-12), 0.1 g of erythritol and 0.2 g of acesulfame potassium under stirring, and stop heating after all the solid materials are dissolved; S3: When the temperature of the feed liquid drops below 35°C, 30 grams of Asian mint oil, 3 grams of isolated menthone, 2 grams of menthyl acetate and 1 gram of menthofuran are added under stirring, and 100 grams of edible oil-soluble mint essence is obtained after stirring evenly; C. The novel process for producing edible oil-soluble mint flavor of the present invention comprises the following operation techniques and steps: S1: Open a 50-liter interlayer electric heating stainless steel reactor and set the temperature to 50°C ± 2°C to maintain a constant temperature. At the same time, add 13 kg of caprylic decanoate, 4.5 kg of triacetin and 3 kg of propylene glycol into the reactor from the feed port; S2: Turn on the variable frequency speed mixer, control the speed to 350r / min, slowly add 8 kg of natural menthol, 1.5 kg of cooling agent (WS-10), 2 kg of cooling agent (WS-12), 0.05 kg of erythritol and 0.1 kg of acesulfame potassium under stirring, keep warm and continue stirring at the original speed for 3 minutes; turn on the lighting of the reactor, pay attention to observe that all the solid materials are dissolved and the liquid is almost transparent, then stop heating; S3: When the temperature of the liquid drops below 35°C, add 15 kg of Asian mint oil, 1.5 kg of isolated menthone, 1 kg of menthyl acetate and 0.5 kg of menthofuran under stirring; shut down and fill after 3 minutes; then 50 kg of edible oil-soluble mint flavor product can be obtained.

4. The method and process for preparing an edible mint flavor according to claim 2, characterized in that: When preparing edible water-soluble mint flavor, the main ingredients are natural menthol, Asian mint oil, peppermint oil, menthyl acetate, L-menthone glyceryl acetal, menthamide (WS-5), cooling agent (WS-23), sorbitol and steviol glycoside; the auxiliary materials are a certain type of polysorbate, a certain type of sorbitan fatty acid ester, molecular distilled monolaurin, propylene glycol, polyethylene glycol, monocaprylin and (95%) alcohol for edible flavors; the detailed component formula, laboratory preparation method, pilot feeding process route and flow, and operation technical essentials and steps are as follows: A. The mass percentage of each component in the formula of edible water-soluble mint flavor is: natural menthol 6.0-10.0%; Asian mint oil 8.0-10.0%; peppermint oil 2.0-3.0%; menthyl acetate 2.0-3.0%; L-menthone glycerol ketal 3.0-5.0%; menthamide (WS-5) 1.0-3.0%; cooling agent (WS-23) 2.0-4.0%; sorbitol 0 .6~1.0%; stevioside 0.1~0.2%; certain type of polysorbate 30.0~40.0%; certain type of sorbitan fatty acid ester 4.0~8.0%; molecular distilled monolaurin glyceride 6.0~10.0%; propylene glycol 8.0~10.0%; polyethylene glycol 2.0~3.0%; monocaprylic acid glyceride 1.0~2.0%; (95%) special alcohol for edible flavor 10~16.0%; B. The method for preparing edible water-soluble mint flavor in a laboratory of the present invention comprises the following steps: S1: Weigh 38g of a certain type of polysorbate, 4g of a certain type of anhydrous sorbitan fatty acid ester, 8g of propylene glycol, 2g of polyethylene glycol and 1g of monocaprylin into a 150ml glass beaker in sequence, and place the beaker on a magnetic stirring heating plate and heat it to a constant temperature of 60℃±2℃; S2: Slowly add 6 g of molecular distilled monolaurin, 6 g of natural menthol, 2 g of menthamide (WS-5), 3 g of cooling agent (WS-23), 0.8 g of sorbitol and 0.2 g of steviol glycoside under stirring, and stop heating when all the solid materials are dissolved in the liquid; S3: When the temperature of the liquid drops below 35°C, 8 grams of Asian mint oil, 2 grams of peppermint oil, 4 grams of L-menthone glycerol acetal, 1 gram of menthyl acetate and 14 grams of (95%) edible flavor alcohol are added under stirring, and the magnetic stirring speed is adjusted to 1200 r / min for dynamic homogenization. After 1 minute, the machine is turned off to obtain 100 grams of edible water-soluble mint flavor. C. The new process for producing edible water-soluble mint essence of the present invention comprises the following operation techniques and steps: S1: Open a 50-liter interlayer electric heating stainless steel reactor and set the temperature to 60°C ± 2°C to maintain a constant temperature. At the same time, 19 kg of a certain type of polysorbate, 2 kg of a certain type of anhydrous sorbitan fatty acid ester, 4 kg of propylene glycol, 1 kg of polyethylene glycol and 0.5 kg of monocaprylic glycerol are added to the reactor from the feed port in sequence; S2: Turn on the variable frequency speed mixer, control the speed to 350r / min, slowly add 3.0 kg of molecular distilled monolaurin, 3.0 kg of natural menthol, 1 kg of menthyl amide (WS-5), 1.5 kg of cooling agent (WS-23), 0.4 kg of sorbitol and 0.1 kg of stevioside under stirring, keep warm and continue stirring at the original speed for 3 minutes; turn on the lighting of the reactor, pay attention to observe that all the solid materials are dissolved and the liquid is transparent, then stop heating; S3: When the liquid is cooled to below 35°C, 4 kg of Asian mint oil, 1 kg of peppermint oil, 2 kg of L-menthone glycerol acetal, 0.5 kg of menthyl acetate and 7 kg of (95%) edible flavor alcohol are added under stirring; S4: Turn on the frequency conversion speed regulation and adjust the speed to above 6000r / min for dynamic homogenization; shut down and fill after 5 minutes; then 50 kg of edible water-soluble mint flavor product can be obtained.

5. The method and process for preparing an edible mint flavor according to claim 2, characterized in that: When preparing edible emulsified mint flavor, the main ingredients are natural menthol, Asian mint oil, menthyl lactate, menthamide (WS-3), cooling agent (WS-10), honey and sucrose trifluoroacetic acid; the auxiliary materials are Tween (T-20), Span (S-20), propylene glycol, polyethylene glycol, molecular distilled monolaurin, sucrose fatty acid ester (SE15), citric acid, sodium bicarbonate, potassium sorbate, (95%) edible flavor special alcohol and distilled water and colorant; the detailed component formula, laboratory preparation method, pilot feeding process route and process and operation technical essentials and steps are as follows: A. The mass percentage of each component of the edible emulsified mint flavor formula is: natural menthol 6.0-10.0%; Asian mint oil 10.0-12.0%; menthyl lactate 2.0-3.0%; menthamide (WS-3) 2.0-3.0%; cooling agent (WS-10) 2.0-3.0%; gum arabic powder 0.5-1.0%; honey 1.0-2.0%; sucralose 0.1-0.3%; Tween (T-20) 20.0-30.0%; Span (S-20) 2.0-4.0%; molecular distilled monolaurin 3.0-5.0%; sucrose fatty acid ester (SE15) 0.5-1.0%; propylene glycol 10.0-15.0%; polyethylene glycol 2.0-4.0%; potassium sorbate 0.1-0.2%; citric acid 0-0.5%; sodium bicarbonate 0-0.5%; distilled water 15.0-19.0%; (95%) edible flavor alcohol 8.0-10.0%; colorant (select appropriate edible pigments according to coloring needs and add them in appropriate amounts); B. The method for preparing edible emulsified mint flavor in a laboratory of the present invention comprises the following steps: S1: Mixing the aqueous phase: weigh 15 g of distilled water and pour it into a 50 ml glass beaker, place the beaker on a magnetic stirring heating plate and heat it to 70°C ± 2°C; add 0.5 g of gum arabic powder while stirring; continue to add 2 g of honey, 0.3 g of sucralose and 0.2 g of potassium sorbate while stirring until the solution is clear and then stop keeping warm; cool to room temperature and then add 8 g (95%) of edible flavor alcohol to dilute and filter, this is the standby aqueous phase mixture; S2: Oil phase mixing: Weigh 10 g of Asian mint oil and add it into a 50 ml glass beaker, place the beaker on a magnetic stirring heating plate and heat it to 50°C; while slowly adding 8 g of natural menthol, 2 g of menthyl lactate, 2 g of menthyl amide (WS-3), and 2 g of cooling agent (WS-10) under stirring, and stop heating after the solid materials are dissolved; this is the standby oil phase mixture; S3: emulsifiable concentrate mixing: first weigh 26 grams of Tween (T-20) and add it to a 150 ml glass beaker, place the beaker on a magnetic stirring heating plate and heat it to 50°C for insulation; at the same time, add 2 grams of Span (S-20), 4 grams of molecular distilled monolaurin, 12 grams of propylene glycol, 3 grams of polyethylene glycol and 0.5 grams of sucrose fatty acid ester (SE-15) under stirring, and stop heating after the solid materials are dissolved; this is an emulsified mixture; then add the oil phase mixture into the beaker and stir for 1 minute to completely dissolve the oil phase mixture into the emulsified mixture to form a uniform emulsifiable concentrate mixture; S4: primary emulsification of oil-water mixture: adjust the magnetic stirring speed to 1200r / min, add the aqueous phase mixture to the emulsified oil mixture under stirring; continue to slowly drop 3-4g of distilled water, and stop dropping when the transparency of the feed begins to decrease; after stirring for another 1 minute, measure the pH value of the feed and add citric acid or sodium bicarbonate in appropriate amount to adjust the pH value of the feed to 6.5-7.0 under stirring; then add appropriate amount of natural or synthetic colorant to adjust the color of the feed to meet the requirements; this is the primary emulsified edible mint flavor; S5: Secondary emulsification and homogenization: Move the primary emulsified liquid of edible mint flavor to a small wall-breaking machine, stir at a speed of 45000r / min for 5 minutes and then turn off the machine to obtain nearly 100g of edible emulsified mint flavor. C. The new process for edible emulsified mint flavor of the present invention comprises the following operating technical essentials and steps: S1: water phase mixing: set the reactor stirrer speed to 350r / min and heat to 70℃±2℃; weigh 7.5kg of distilled water and add it to the reactor; add 0.25g of gum arabic powder while stirring; continue to add 1kg of honey, 0.15kg of sucralose and 0.1kg of potassium sorbate while stirring; after the solid materials are completely dissolved, add 4kg of (95%) edible flavor alcohol for dilution, and filter through a filter to obtain the standby water phase mixture; S2: Oil phase mixing: Open the 50-liter interlayer electric heating stainless steel reactor, set the temperature to 50℃±2℃ and keep constant temperature, control the speed to 350r / min, weigh 5 kg of Asian mint oil and add it to the reactor, slowly add 4 kg of natural menthol, 1 kg of menthyl lactate, 1 kg of menthyl amide (WS-3), and 1 kg of cooling agent (WS-10) under stirring. Turn on the lighting of the reactor, pay attention to observe that the solid materials are completely dissolved and then stop heating. Fill this oil phase mixture into a 25L stainless steel storage tank for standby use. S3: Emulsion oil mixing: Set the reactor to heat up to 50℃±2℃ and keep constant temperature, control the agitator speed to 350r / min, and weigh 13 kg of Tween (T-20) and add it to the reactor. Add 1 kg of Span (S-20), 2 kg of molecular distilled monolaurin, 6 kg of propylene glycol, 1.5 kg of polyethylene glycol and 0.25 kg of sucrose fatty acid ester (SE-15) in sequence under stirring; stop heating after the solid material is completely dissolved, this is the emulsified mixture; then add the oil phase mixture under stirring until the oil phase mixture is completely dissolved in the emulsifier mixture to form a uniformly distributed emulsion oil mixture. S4: Oil-water mixture primary emulsification: Turn on the variable frequency speed regulation shear function, adjust the speed to 6000r / min, and slowly add the aqueous phase mixture into the reactor with a siphon pump with a spray head under high-speed stirring. After the spraying is completed, continue to spray 1.5-2 kg of distilled water, and pay attention to the transparency of the liquid. Stop spraying immediately when it is initially turbid. Stir for another 2 minutes, measure the pH value of the liquid with a pH precision test paper, and add an appropriate amount of citric acid or sodium bicarbonate to adjust the pH value of the liquid to 6.5-7.0 while stirring; then add an appropriate amount of natural or synthetic colorant to adjust the color of the liquid to meet the requirements, which is the primary emulsified edible mint flavor liquid; S5: Secondary emulsification and homogenization: Turn on the high-speed homogenizer for secondary homogenization, turn off the machine and fill after 15 minutes, and you can get about 50 kg of edible emulsified mint flavor product.

6. The method and process for preparing an edible mint flavor according to claim 2, characterized in that: When preparing edible solid powdered mint flavor, the main ingredients are natural menthol, menthyl lactate, menthamide (WS-3), cooling agent (WS-12), sucrose, oligofructose and sucralose; the auxiliary materials are monolaurin, sucrose fatty acid ester (SE15), gum arabic powder, β-cyclodextrin and potassium sorbate: the detailed component formula, laboratory preparation method, pilot batching process flow and operation technical essentials and steps are as follows: A. The mass percentage of each component of the edible solid powder mint flavor formula is: natural menthol 20.0-25.0%; menthyl lactate 2.0-3.0%; menthamide (WS-5) 2.0-4.0%; cooling agent (WS-12) 2.0-3.0%; sucrose 4.0-6.0%; xylitol 2.0-5.0%; stevioside 0.2-0.5%; monolaurin 6.0-10.0%; sucrose fatty acid ester (SE15) 1.0-3.0%; gum arabic powder 15.0-25.0%; β-cyclodextrin 25.0-35.0%; potassium sorbate 0.1-0.2%; B. Method for preparing edible solid powdered mint flavor in laboratory The following steps are involved: S1: Weigh 20g of gum arabic powder, 30g of β-cyclodextrin and 10g of molecular distilled monolaurin, place them in an oven at 95°C for 3 minutes for drying and sterilization, and then pour them into the barrel of a small ultrafine grinder for experiments; S2: Add 2g sucrose fatty acid ester, 5g sucrose, 4g xylitol, 0.5g stevioside, 2g menthyl lactate, 3g menthamide (WS-5), 2g cooling agent (WS-12) and 0.2g potassium sorbate in sequence at room temperature. Turn on the ultrafine grinder for 3 minutes (pay attention to control the material temperature at 35℃~45℃); S3: When the temperature naturally drops to below 30°C, add 22g of natural menthol, turn on the intermittent crushing mode to prevent the menthol from melting and sticking due to excessive temperature, and stop the machine after 3 minutes; sieve with a 60-mesh electric stainless steel screen, and the semi-finished product that has not passed the screen can be crushed again and sieved, and nearly 100g of edible solid powder mint essence can be obtained. C. The new process for edible solid powdered mint flavor of the present invention comprises the following operating technical essentials and steps: S1: Weigh 2 kg of gum arabic powder, 3 kg of β-cyclodextrin and 1.0 kg of monolaurin, spread them on a tray, place them in an oven at 95°C for drying and sterilization for 15 minutes, and then pour them into the barrel of a pilot ultrafine grinder after naturally cooling to below 30°C; S2: Add 0.2 kg of sucrose fatty acid ester (SE15), 0.5 kg of sucrose, 0.4 kg of xylitol, 0.02 kg of stevioside, 0.2 kg of menthyl lactate, 0.3 kg of menthyl amide (WS-5), 0.2 kg of cooling agent (WS-12), and 0.02 kg of potassium sorbate in sequence. S3: Turn on the ultrafine pulverizer for 3 minutes, pay attention to control the material temperature at 35℃~45℃ to automatically turn on and off the machine; when the material naturally cools down to below 30℃, add 2.2 kg of natural menthol, turn on the intermittent pulverization mode to prevent the menthol from melting and sticking due to excessive temperature, stop the machine after 3 minutes, and naturally cool down to below 30℃; S4: The semi-finished product that has not passed through the sieve can be sieved again after being crushed, and nearly 10 kg of edible solid powdered mint essence can be obtained.

Images