Essence granules, preparation method thereof and tea bag

Abstract

The present invention relates to the field of flavor technology, and specifically to a flavor particle, a preparation method thereof, and tea bags. The preparation method of the flavor particle comprises the following steps: uniformly mixing a primary embedding wall material and an oil-soluble flavor to form a mixed emulsion; then adding a curing agent for curing treatment; premixing and mixing a composite coagulated primary embedding essential oil capsule with a secondary embedding wall material; placing the premix embedding matrix into an extruder, heating, mixing, and hot-melt extrusion molding to obtain a double-layer embedded flavor particle capsule. When the double-layer embedded flavor particle capsule is applied to foods such as tea bags, the dissolution speed is slow, the fragrance is long-lasting, and the product has a shelf life of more than 2 years. The double-layer embedded flavor particle capsule not only has antioxidant properties, but also can improve the stability of its aroma and fragrance, extend the shelf life, and is particularly suitable for sensitive natural spices. The preparation method of the flavor particle is simple in process, easy to operate, and has high production efficiency.

Description

Technical Field

[0001] The invention relates to the technical field of flavors, and in particular to flavor particles, a preparation method thereof and tea bags. Background Art

[0002] Food flavors are an important food additive in the food industry. At present, the main types of edible flavor products are liquid flavors, emulsified flavors, paste flavors, mixed solid (powder) flavors, and capsule solid (powder) flavors, which are used in beverages, baking, candy, bread, pastries, convenience foods and other foods. However, during food processing, conventional liquid flavors and mixed flavors are easily affected by many factors such as heating, stirring, and baking, causing the volatilization and oxidation of flavors. Therefore, capsule flavor particles that wrap the core material of aroma and / or flavor components in the solid wall material have great product advantages and excellent characteristics.

[0003] Teabags, also known as tea bags, are tea products that are made by putting tea leaves into bags made of permeable materials and brewing them in a cup. They are made by blending, crushing, and packaging them with filter paper based on the original teas. The emergence of teabags has allowed people to officially enter the ranks of fast-drinking tea products, concentrating the unique taste and flavor of tea in teabags. The flavor of original teabags is relatively single, and the addition of flavors to teabags can give tea more flavor options. At present, most of the domestic market uses original teabags, while mature foreign markets often add natural essential oils to give teabags more novel flavors. At present, when the capsule powder flavor obtained by conventional spray drying is added to bagged tea, due to the wetting effect of water, the powder dissolves and breaks the wall in a short time, releasing the flavor. At the same time, unpleasant spots often appear on the surface of the paper bag, and most of the top fragrance will be lost due to the high temperature of spray drying.

[0004] Therefore, in view of the product application defects of the above-mentioned technology, it is of great significance to provide an edible flavor particle and a production method thereof that can effectively resist many adverse factors in the flavor processing process, protect the aroma, and prolong the fragrance retention time of tea bags. Summary of the invention

[0005] In order to overcome the shortcomings and deficiencies in the prior art, the purpose of the present invention is to provide a flavor particle and a preparation method thereof, wherein the flavor particle is a double-layer embedded flavor particle capsule, which has a slow dissolution rate when applied to foods such as tea bags, a lasting fragrance, and a long shelf life; the double-layer embedded flavor particle capsule not only has antioxidant properties, but also can improve the stability of its aroma and fragrance, extend the shelf life, and is particularly suitable for sensitive natural spices. The preparation method of the flavor particle is simple in process, easy to operate, and has high production efficiency.

[0006] The purpose of the present invention is achieved through the following technical solution: A method for preparing flavor particles, comprising the following steps: (1) uniformly mixing the primary embedding wall material and the oil-soluble essence to form a mixed emulsion; then adding a curing agent to perform a curing treatment to obtain a composite coacervation primary embedding essential oil capsule; (2) premixing the composite coacervation primary embedding essential oil capsules and the secondary embedding wall material to obtain a premix embedding matrix; (3) The premix embedding matrix is ​​placed in an extruder for heating, mixing and hot-melt extrusion molding to obtain a double-layer embedded flavor particle capsule, that is, the flavor particle.

[0007] Furthermore, in step (1), the primary embedding wall material includes embedding wall material A and embedding wall material B, and the embedding wall material A and embedding wall material B are at least one of gelatin, plant protein, gum arabic and chitosan.

[0008] Furthermore, in step (1), the oil-soluble flavor is at least one of lemon oil, sweet orange oil and ginger oil.

[0009] Furthermore, in step (1), the curing agent is at least one of TG enzyme, glycerol and sodium polyphosphate.

[0010] Furthermore, in step (1), the aqueous solution of embedding wall material A is heated according to weight parts, an oil-soluble essence is added dropwise, and high-speed shearing is performed at a rotation speed of 10000-18000 rpm for primary emulsification, and then the aqueous solution of embedding wall material B is added dropwise and stirred to obtain a mixed emulsion; the pH value of the mixed emulsion is adjusted, stirring is maintained and the mixture is cooled to room temperature, and then cooled to 4-10°C, stirring and reacting is continued, and then a curing agent is added for curing treatment, and the obtained mixture is filtered and rinsed with deionized water to obtain a composite coagulation primary embedding essential oil capsule.

[0011] Furthermore, in step (1), the embedding wall material A aqueous solution is heated to 40-50°C, and an oil-soluble flavor is added dropwise. Preferably, the embedding wall material A aqueous solution is placed in a constant temperature water bath at 40-50°C.

[0012] Furthermore, in step (1), the weight ratio of embedding wall material A, oil-soluble essence, embedding wall material B and curing agent is 3-5:4-8:3-5:1-3. In the aqueous solution of embedding wall material A, the concentration of embedding wall material A is 8-15wt%; in the aqueous solution of embedding wall material A, the concentration of embedding wall material A is 8-15wt%.

[0013] Furthermore, in step (2), the secondary embedding wall material is at least one of maltodextrin, maltooligosaccharide, solid corn syrup, modified starch, gum arabic and Tween.

[0014] Furthermore, in step (2), the weight ratio of the composite coacervation primary embedding essential oil capsules to the secondary embedding wall material is 5-10:90-130.

[0015] Furthermore, in step (3), the premix embedding matrix is ​​added into an extruder and heated to 100-120°C.

[0016] The edible flavor particles of the present invention have unique structural characteristics, and their kernels have certain mechanical strength. In the process of food processing, they have strong resistance to stirring and extrusion. The complex coagulation and embedding flavors in the coating can maintain more microcapsule structures, reduce volatilization, oxidation and thermal change losses, maintain its simulation degree, and prolong the fragrance retention time. In addition, the edible flavor particles have a coating, which acts as a protective film for the complex coagulation and embedding flavors, can better isolate the air, avoid oxidation of the flavors, reduce the volatilization of the flavors, maintain its simulation degree to the maximum extent, and prolong the fragrance retention time. The present invention adds new varieties to the food industry by placing the edible flavor particles in tea bags, and can also give tea bags more aroma and fragrance options and enhance the sense of pleasure in life. In addition, the slow dissolution rate can not only achieve the effect of slowly releasing the aroma, but also prolong the shelf life.

[0017] The present invention also provides a flavor particle, wherein the flavor particle is prepared by the preparation method of the flavor particle.

[0018] The flavor particles prepared by the present invention are double-layer embedded flavor particle capsules, which have the characteristics of stable state, high embedding rate, and smooth and crystal-clear particle surface; when the flavor particles are used in foods such as tea bags, they dissolve slowly, retain fragrance for a long time, and have a long shelf life. The double-layer embedded flavor particle capsules not only have antioxidant properties, but also can improve the stability of its fragrance and flavor, extend the shelf life, and are particularly suitable for sensitive natural spices. The preparation method of the flavor particles is simple in process, easy to operate, high in production efficiency, low in production cost, and conducive to industrial production.

[0019] The present invention also provides a tea bag, which comprises the above-mentioned flavor particles, and the added amount of the flavor particles is 0.1-1wt%.

[0020] The beneficial effects of the present invention are as follows: the flavor particles prepared by the present invention are double-layer embedded flavor particle capsules, which have a slow dissolution rate when applied to foods such as tea bags, have a long-lasting fragrance, and have a shelf life of more than 2 years. The double-layer embedded flavor particle capsules not only have antioxidant properties, but also can improve the stability of their fragrance and flavor, extend the shelf life, and are particularly suitable for sensitive natural spices. The preparation method of the flavor particles is simple in process, easy to operate, high in production efficiency, and conducive to industrial production. DETAILED DESCRIPTION

[0021] In order to facilitate the understanding of those skilled in the art, the present invention is further described below in conjunction with embodiments, and the contents mentioned in the implementation modes are not intended to limit the present invention.

[0022] In an embodiment of the present invention, a method for preparing flavor particles comprises the following steps: (1) uniformly mixing the primary embedding wall material and the oil-soluble essence to form a mixed emulsion; then adding a curing agent to perform a curing treatment to obtain a composite coacervation primary embedding essential oil capsule; (2) premixing the composite coacervation primary embedding essential oil capsules and the secondary embedding wall material to obtain a premix embedding matrix; (3) The premix embedding matrix is ​​placed in an extruder for heating, mixing and hot-melt extrusion molding. A 0.2-0.5 mm pore size stainless steel discharge screen and hot cutting are used at the extruder outlet to screen and obtain double-layer embedded flavor particle capsules, that is, flavor particles.

[0023] The edible flavor particles of the present invention are composed of an inner core and an outer coating. The inner core is a composite coagulation-embedded oil-soluble flavor, and the outer coating is a composite coagulation-embedded oil-soluble flavor that is extruded by a single-screw or twin-screw extruder and then secondary-embedded to form a solid flavor particle.

[0024] When preparing the flavor particles of the present invention, the wall material and the use method thereof are first screened and determined, one or more of raw materials such as gelatin, vegetable protein, gum arabic, chitosan, etc. are used as composite wall materials, one or more of raw materials such as TG enzyme, glycerol or sodium polyphosphate, etc. are used as curing agents, and oil-soluble flavors such as lemon oil, sweet orange oil, ginger oil, etc. are subjected to composite coagulation, embedding and curing to obtain a composite coagulation primary embedding product, and then maltodextrin, maltooligosaccharide, solid corn syrup, modified starch and gum arabic are added as composite wall material carriers, and a single-screw and double-screw extruder system is used for hot melt extrusion and secondary embedding to prepare the flavor particles. At the same time, the single-screw and double-screw extruder can work at a relatively high speed, which can not only reduce the addition of water in the processing process, thereby eliminating the subsequent drying process of the product, but also provide the possibility of using more wall materials (such as other hydrophilic colloids).

[0025] In some embodiments of the present invention, in step (1), the primary embedding wall material includes embedding wall material A and embedding wall material B, and the embedding wall material A and embedding wall material B are at least one of gelatin, plant protein, gum arabic and chitosan.

[0026] In the present invention, gelatin is commercially available from pig products, cattle products or fish products. Gum arabic is Instantgum AA, Instantgum BA, Eficacia XE or Superstab AA. Vegetable protein is commercially available from soy protein isolate, pea protein isolate or lentil protein isolate.

[0027] In some embodiments of the present invention, in step (1), the oil-soluble flavor is at least one of lemon oil, sweet orange oil and ginger oil. The curing agent is at least one of TG enzyme, glycerol and sodium polyphosphate.

[0028] In some embodiments of the present invention, in step (1), an aqueous solution of embedding wall material A is placed in a constant temperature water bath at 40-50°C for heating, an oil-soluble essence is added dropwise, and high-speed shearing is performed at a speed of 10000-18000 rpm for primary emulsification, and then an aqueous solution of embedding wall material B is added dropwise and stirred to obtain a mixed emulsion; a pH regulator is added to adjust the pH value of the mixed emulsion to 4.0-5.0, the mixture is cooled to room temperature while stirring, and then cooled to 4-10°C, and the reaction is continued by stirring, and then a curing agent is added for curing treatment, and then the obtained mixture is filtered and rinsed with deionized water to obtain a composite coagulation primary embedding essential oil capsule.

[0029] In some embodiments of the present invention, in step (1), an aqueous solution of embedding wall material A is taken, and an oil-soluble flavor is dropped. Preferably, the aqueous solution of embedding wall material A is taken.

[0030] In some embodiments of the present invention, in step (1), the weight ratio of embedding wall material A, oil-soluble essence, embedding wall material B and curing agent is 3-5:4-8:3-5:1-3. In the aqueous solution of embedding wall material A, the concentration of embedding wall material A is 8-15wt%; in the aqueous solution of embedding wall material A, the concentration of embedding wall material A is 8-15wt%.

[0031] In some embodiments of the present invention, in step (2), the secondary embedding wall material is at least one of maltodextrin, maltooligosaccharide, solid corn syrup, modified starch, gum arabic and Tween. The DE value of the maltodextrin is 10-20, the DE value of the maltooligosaccharide is 25-35, and the DE value of the solid corn syrup is 25-35.

[0032] In the present invention, the modified starch is sodium starch octenyl succinate (commercial pure gelatin 2000, pure gelatin 1773, Hi-Cap 100, Capsule, N-lok or Xinyuan gelatin 2012). Tween is Tween 20, Tween 40, Tween 60 or Tween 80.

[0033] In some embodiments of the present invention, in step (2), the weight ratio of the composite coacervation primary embedding essential oil capsules to the secondary embedding wall material is 5-10:90-130.

[0034] In some embodiments of the present invention, in step (3), the premix embedding matrix is ​​added to an extruder and heated to 100-120° C. The extruder is a twin-screw extruder or a single-screw extruder. In some embodiments of the present invention, a tea bag is provided, wherein the tea bag comprises the above-mentioned flavor particles, and the added amount of the flavor particles is 0.1-1wt%.

[0035] Example 1 This embodiment provides a method for preparing flavor particles, comprising the following steps: (1) Gelatin (commercial pig product source gelatin) and gum arabic (Instantgum BA) aqueous solutions with a mass concentration of 10 wt% were prepared in advance, 400 g of gelatin solution was placed in a 45 °C constant temperature water bath, 60 g of lemon oil was added dropwise and stirred evenly, and the primary emulsification was performed at 14000 rpm for 15 min, and then 400 g of gum arabic solution was added dropwise at a rate of 1 kg / h, and mechanical stirring was performed for 1.5 h to form a uniform mixed emulsion; The mixture pH was adjusted to 3.5 with a 50% mass concentration of glacial acetic acid solution to initiate complex coacervation and embedding of essential oil, and mechanical stirring was continued to be naturally cooled to room temperature, stirred for 2 hours, and then cooled to 6°C with an ice water bath, stirred and reacted at low temperature for 1 hour, 10g of TG enzyme was added for low temperature curing treatment for 2 hours, and then filtered with a 200-mesh gauze and repeatedly rinsed with deionized water to obtain about 100g of complex coacervation and once-embedded essential oil capsules, wherein the complex coacervation and once-embedded essential oil capsules are lemon oil essence capsules embedded once by complex coacervation of gelatin and gum arabic; (2) 100 g of gelatin and gum arabic coacervate-embedded lemon oil flavor capsules, 100 g of gum arabic (Instantgum AA), 200 g of sodium starch octenylsuccinate (commercial pure gum 2000), 300 g of maltodextrin (DE value 15) and 300 g of solid corn syrup (DE value 30) were fully premixed to obtain a premix embedding matrix; (3) The premixed matrix is ​​fed into a twin-screw extruder through a feeder, and the temperature is raised to 110° C. for heating, mixing, emulsification and hot-melt extrusion molding. A 0.5 mm pore stainless steel discharge screen and hot cutting are used at the outlet of the extruder to screen out about 800 g of double-layer embedded flavor particles, that is, flavor particles are obtained, and the flavor particles are double-layer embedded lemon oil solid core flavor particle capsules.

[0036] This embodiment also provides a tea bag, wherein the tea bag comprises the above-mentioned flavor particles. The flavor particles are added to the tea bag in an amount of 0.5 wt %.

[0037] Example 2 This embodiment provides a method for preparing flavor particles, comprising the following steps: (1) Prepare a 10% mass concentration of vegetable protein (commercial soy protein isolate) and gum arabic (Instantgum AA) aqueous solution, take 400 g of gelatin solution and place it in a 45°C constant temperature water bath, add 60 g of sweet orange oil and stir evenly, start 14000 rpm high-speed shearing for primary emulsification for 15 min, then add 400 g of gum arabic solution at a rate of 1 kg / h, and stir mechanically for 1.5 h to form a uniform mixed emulsion; The pH of the mixed emulsion was adjusted to 3.5 with a 50% mass concentration of citric acid solution to initiate complex coacervation and embedding of essential oil, and mechanical stirring was continued to be maintained to cool naturally to room temperature, stirred for 2 hours, and then cooled to 6°C with an ice water bath, and stirred for reaction at low temperature for 1 hour, 20g of glycerol enzyme was added for low-temperature curing treatment for 2 hours, and then filtered with a 200-mesh gauze and repeatedly rinsed with deionized water to obtain about 100g of complex coacervation once-embedded essential oil capsules, wherein the complex coacervation once-embedded essential oil capsules are sweet orange oil essence capsules embedded once by complex coacervation of plant protein and gum arabic; (2) 100 g of composite coacervate primary embedding essential oil capsules, 10 g of Tween 20, 500 g of sodium starch octenylsuccinate (commercial pure gelatin 2000), 300 g of maltodextrin (DE value 15) and 200 g of solid corn syrup (DE value 30) were fully premixed to obtain a premix embedding matrix; (3) The premixed matrix is ​​fed into a twin-screw extruder through a feeder, and the temperature is raised to 110° C. for heating, mixing, emulsification and hot-melt extrusion molding. A 0.5 mm pore stainless steel discharge screen is selected at the outlet of the extruder and hot cutting is used for screening to obtain about 600 g of double-layer embedded flavor particles, that is, flavor particles, which are double-layer embedded sweet orange oil solid flavor particle capsules.

[0038] This embodiment also provides a tea bag, wherein the tea bag comprises the above-mentioned flavor particles. The flavor particles are added to the tea bag in an amount of 0.3 wt %.

[0039] Example 3 This embodiment provides a method for preparing flavor particles, comprising the following steps: (1) Pre-prepare gelatin (commercial pig product gelatin) with a mass concentration of 10% and chitosan-acetic acid aqueous solution of 5%, take 800g of gelatin solution and place it in a 45℃ constant temperature water bath, add 60g of ginger oil and stir evenly, start 14000rpm high-speed shearing for primary emulsification for 15min, then add 100g of chitosan-acetic acid aqueous solution at a rate of 1kg / h and then at a rate of 1kg / h to induce complex coacervation and embedding of essential oil, and mechanically stir for 1.5h to form a uniform mixed emulsion; The mixed emulsion is continued to be mechanically stirred and naturally cooled to room temperature, stirred for 2 hours, then cooled to 6°C in an ice water bath, stirred and reacted at low temperature for 1 hour, 10g of a sodium polyphosphate solution with a mass concentration of 50% is added for low-temperature curing treatment for 1 hour, and then filtered with a 200-mesh gauze and repeatedly rinsed with deionized water to obtain about 50g of a composite coagulation primary embedded essential oil capsule, wherein the composite coagulation primary embedded essential oil capsule is a ginger oil essence capsule embedded by a composite coagulation primary of gelatin and chitosan; (2) 50 g of ginger oil flavor capsules encapsulated by gelatin and chitosan complex coacervation, 100 g of gum arabic (Instantgum AA), 750 g of maltodextrin (DE value 15) and 100 g of solid corn syrup (DE value 30) were fully premixed to obtain a premix encapsulation matrix; (3) The premixed matrix is ​​fed into a twin-screw extruder through a feeder, and the temperature is raised to 110° C. for heating, mixing, emulsification and hot-melt extrusion molding. A 0.5 mm pore stainless steel discharge screen is selected at the outlet of the extruder and hot cutting is used for screening to obtain about 600 g of double-layer embedded flavor particles, that is, flavor particles, which are double-layer embedded ginger oil solid flavor particle capsules.

[0040] This embodiment also provides a tea bag, wherein the tea bag comprises the above-mentioned flavor particles. The flavor particles are added to the tea bag in an amount of 0.2 wt %.

[0041] Comparative Example 1 The difference between this comparative example and Example 1 is that: in the step (1), the lemon oil flavor is not preliminarily coacervated and embedded, and the lemon oil flavor capsules encapsulated by gelatin and gum arabic are replaced by lemon oil flavor; In the step (3), before the premixed matrix is ​​fed into the twin-screw extruder, a small amount of water is added as a plasticizer, and the same heating, mixing, emulsification, hot melt extrusion molding and screening processes as in Example 1 are performed to obtain single-layer extrusion-embedded lemon oil solid core flavor particles.

[0042] The tea bag provided in this comparative example comprises the above-mentioned flavor particles, and the flavor particles are added to the tea bag in an amount of 0.5 wt %.

[0043] The rest of the contents of this comparative example are the same as those of Example 1 and will not be described again here.

[0044] Comparative Example 2 The difference between this comparative example and Example 2 is that: in the step (1), the orange oil essence is not preliminarily coacervated and embedded, and the orange oil essence capsules encapsulated by the complex coacervation of plant protein and gum arabic are replaced by the orange oil essence; In the step (3), before the premixed matrix is ​​fed into the twin-screw extruder, a small amount of water is added as a plasticizer, and the same heating, mixing, emulsification, hot melt extrusion molding and screening processes as in Example 2 are performed to obtain single-layer extrusion-embedded sweet orange oil solid essence particles.

[0045] The tea bag provided in this comparative example comprises the above-mentioned flavor particles, and the flavor particles are added to the tea bag in an amount of 0.3 wt %.

[0046] The rest of the contents of this comparative example are the same as those of Example 2 and will not be repeated here.

[0047] Comparative Example 3 The difference between this comparative example and Example 3 is that: in the step (1), the ginger oil is not preliminarily embedded in the complex coacervation, and the ginger oil is used to replace the gelatin and chitosan complex coacervation to embed the complex coacervation-embedded ginger oil essence capsule; In the step (3), before the premixed matrix is ​​fed into the twin-screw extruder, a small amount of water is added as a plasticizer, and the same heating, mixing, emulsification, hot melt extrusion molding and screening processes as in Example 3 are performed to obtain single-layer extrusion-embedded ginger oil solid essence particles.

[0048] The tea bag provided in this comparative example comprises the above-mentioned flavor particles, and the flavor particles are added to the tea bag in an amount of 0.2 wt %.

[0049] The rest of the contents of this comparative example are the same as those of Example 3 and will not be repeated here.

[0050] The aroma and taste of the essence particles of Examples 1-3 and Comparative Examples 1-3 after being used in tea bags are compared. The larger the value of the aroma and taste, the better the effect. The results are shown in the following table:

[0051] The above measurement method adopts a 5-point value, with the highest intensity being 5 points; the evaluation panel is composed of 15 sensory assessors, who are asked to blindly evaluate the aroma differences of different flavor granule samples and the taste differences and aroma retention effects of tea bags.

[0052] The above results show that the preparation method of the flavor particles provided by the present invention first uses a complex coacervation method to embed the essential oil, and then is formed by high-temperature melt extrusion through a twin-screw extruder. The essential oil flavor particles obtained by the secondary embedding maintain a relatively large number of microcapsule stable structures, reduce volatilization, oxidation and thermal loss, and have smooth and crystal characteristics. The flavor particles are applied to foods such as tea bags and have a slow dissolution rate, maintain the natural fidelity of the aroma, and have a long-lasting aroma. The product has a shelf life of more than 2 years.

[0053] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.

Claims

1. A method for preparing flavor particles, characterized in that: The steps include: (1) uniformly mixing the primary embedding wall material and the oil-soluble essence to form a mixed emulsion; then adding a curing agent to perform a curing treatment to obtain a composite coacervation primary embedding essential oil capsule; (2) premixing the composite coacervation primary embedding essential oil capsules and the secondary embedding wall material to obtain a premix embedding matrix; (3) The premix embedding matrix is ​​placed in an extruder for heating, mixing and hot-melt extrusion molding to obtain a double-layer embedded flavor particle capsule, that is, the flavor particle.

2. The method for preparing flavor particles according to claim 1, characterized in that: In step (1), the primary embedding wall material includes embedding wall material A and embedding wall material B, and the embedding wall material A and embedding wall material B are at least one of gelatin, plant protein, gum arabic and chitosan.

3. The method for preparing flavor particles according to claim 1, characterized in that: In step (1), the oil-soluble flavor is at least one of lemon oil, sweet orange oil and ginger oil.

4. The method for preparing flavor particles according to claim 1, characterized in that: In step (1), the curing agent is at least one of TG enzyme, glycerol and sodium polyphosphate.

5. The method for preparing flavor particles according to claim 2, characterized in that: In step (1), an aqueous solution of embedding wall material A is heated according to weight, an oil-soluble essence is added dropwise, and high-speed shearing primary emulsification is performed, and then an aqueous solution of embedding wall material B is added dropwise and stirred to obtain a mixed emulsion; the pH value of the mixed emulsion is adjusted, stirring is maintained and the mixture is cooled to room temperature, and then cooled to 4-10° C., stirring and reacting is continued, and then a curing agent is added for curing treatment, and the obtained mixture is filtered and rinsed with deionized water to obtain a composite coacervation primary embedding essential oil capsule.

6. The method for preparing flavor particles according to claim 5, characterized in that: In step (1), the weight ratio of the embedding wall material A, the oil-soluble flavor, the embedding wall material B and the curing agent is 3-5:4-8:3-5:1-3.

7. The method for preparing flavor particles according to claim 1, characterized in that: In step (2), the secondary embedding wall material is at least one of maltodextrin, maltooligosaccharide, solid corn syrup, modified starch, gum arabic and Tween.

8. The method for preparing flavor particles according to claim 1, characterized in that: In step (3), the premix embedding matrix is ​​added to the extruder and heated to 100-120°C.

9. A flavor particle, characterized in that: The flavor particles are prepared by the preparation method of any one of claims 1 to 8.

10. A tea bag, characterized in that: The tea bag comprises the flavor particles according to claim 9.

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