Black truffle flavored sustained-release microcapsule essence as well as preparation method and application thereof
By extracting and aroma mixing technology of Yunnan black truffle, combining microcapsule technology and natural antioxidants, the problems of poor temperature resistance and easy oxidation of existing flavors are solved, and the stability and durability of black truffle flavors are achieved, reducing costs.
Patent Information
- Application Number
- CN202510171759.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-17
- Publication Date
- 2025-04-18
AI Technical Summary
The current market has poor temperature resistance of liquid or powder essences, and the aroma loss is severe after a long time, affecting the product's flavor strength and quality, and the aroma components that are prone to oxidation and unstable will undergo aroma changes.
By extracting and analyzing the components of Yunnan black truffles, using fragrance technology to reasonably compare different fragrance ingredients, obtaining fragrances with black truffle flavor, and using microcapsule technology to make it into a sustained-release microcapsule form, combining natural antioxidants and salad oil as auxiliary components to improve stability and antioxidant properties.
It achieves good stability, long-lasting time and long shelf life of the fragrance. It has obvious black truffle fragrance and flavor, which can replace natural black truffle raw materials and greatly reduce costs.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of edible flavors, and specifically relates to a black truffle flavored sustained-release microcapsule flavor, a preparation method and an application thereof. Background Art
[0002] Black truffle is a wild edible fungus that grows underground. It has a special smell, similar to mushrooms, rotten leaves, wetlands, fermented corn, and elk. Black truffle has extremely high nutritional and health value. It is rich in protein, 18 kinds of amino acids (including 8 essential amino acids that cannot be synthesized by the human body), unsaturated fatty acids, multiple vitamins and essential trace elements. Since black truffle is a rare wild edible fungus, it is not only rare but also expensive. It is too extravagant to use it directly as a raw material for flavors. However, by blending different aromas to obtain flavors with black truffle flavor, the cost can be greatly reduced.
[0003] Currently, the temperature resistance of liquid or powder flavors on the market is poor. After a long time, the aroma loss is more serious, affecting the flavor intensity and quality of the product. In addition, easily oxidized and unstable aroma components such as terpenes will undergo aroma changes, and the stability of the product's aroma characteristics cannot be guaranteed, affecting product quality and shelf life.
[0004] Microcapsule technology is a microscopic level embedding technology, which uses polymer materials to embed some volatile active substances. This technology can effectively isolate the core material from the external environment by using the wall material, avoiding the core material from being affected by the external environment such as temperature, humidity, light and pH, thereby ensuring that the core material properties do not change. When it is used, the core material is released under certain conditions to achieve the effect of controlled release and slow release.
[0005] In view of this, developing a sustained-release microcapsule flavor with black truffle flavor has certain market value. Summary of the invention
[0006] In view of the deficiencies in the prior art, the present invention provides a black truffle flavored sustained-release microcapsule essence and a preparation method and application thereof. The inventor previously analyzed the components of Yunnan black truffle by using extraction technology and found that the black truffle has obvious mushroom aroma, meat aroma, sweet aroma and floral aroma components, as well as some other aroma components. Therefore, the inventor uses perfume adjustment technology to reasonably proportion the components of different aromas to obtain an essence with black truffle flavor. At the same time, the inventor uses microcapsule technology to make it into a microcapsule shape, which not only has good stability and lasting time, but also has obvious black truffle aroma and flavor, can replace black truffle raw materials, and greatly reduces costs.
[0007] In order to achieve the above object, the present invention provides the following technical solutions: The first purpose of the present invention is to provide a black truffle flavored sustained-release microcapsule essence, wherein the raw material components of the essence include a core material component, a wall material component and deionized water; the core material component is composed of an aroma component and an auxiliary component; the aroma component includes the following ingredients: sour aroma, lactone aroma, mushroom aroma, meat aroma, fat aroma, sweet aroma, floral aroma and roasted aroma; the mass ratio of the aroma component to the auxiliary component is 2-10:90-98.
[0008] Furthermore, in the above technical solution, the sour aroma is selected from one or more of acetic acid, propionic acid, nonanoic acid, hexanoic acid, octanoic acid, and 2-methylpropionic acid; The lactone fragrance is selected from one or more of butyl nonanolide and butyl dodecanolide; The mushroom aroma is selected from one or more of 1-octen-3-ol, 1-octen-3-one, and 3-octanol; The meaty aroma is selected from one or more of 2-methyl-3-mercaptofuran, 2-methyl-3-tetrahydrofuranthiol, bis(2-methyl-3-furanyl) disulfide, 5-hydroxyethyl-4-methylthiazole, methyl(2-methyl-3-furanyl) disulfide, and 5-methylfurfural; The fatty aroma is selected from one or more of 2,4-decadienal and 2,4-nonadienal; The sweet aroma is selected from one or more of vanillin, ethyl vanillin, furanone, and ethyl maltol; The floral fragrance is selected from one or more of benzyl alcohol, phenylethyl alcohol, phenylacetaldehyde and isovaleraldehyde; The roasted aroma is selected from one or more of 2,3,5-trimethylpyrazine, 2-acetylpyrrole, and 2-acetylthiazole.
[0009] Furthermore, in the above technical solution, the fragrance component includes the following ingredients by weight: 0.05-0.2 parts of acetic acid, 0.1-0.3 parts of octanoic acid, 0.01-0.1 parts of butyl dodecalactone, 0.05-0.15 parts of 3-octanol, 0.1-0.2 parts of 1-octen-3-one, 0.5-3 parts of 1-octen-3-ol, 0.05-0.3 parts of bis(2-methyl-3-furanyl) disulfide, 0.2-0.5 parts of 5-methylfurfural, 0.05-0.2 parts of 1-octen-3-one, 0.05-0.2 parts of 1-octen-3-ol ... 0.4 parts, 2,4-decadienal 0.01-0.05 parts, ethyl maltol 0.5-2 parts, furanone 0.02-0.05 parts, isovaleraldehyde 0.01-0.05 parts, furanol 0.1-0.3 parts, phenylethyl alcohol 0.1-0.3 parts, benzyl alcohol 0.5-1.5 parts, 2,3,5-trimethylpyrazine 0.01-0.04 parts, 2-acetylpyrrole 0.1-0.25 parts, 2-acetylthiazole 0.1-0.3 parts. The present invention proportions 8 kinds of food-grade ingredients with different aromas through the flavoring technology, and the obtained aroma has the aroma of natural black truffles. It can be made into essence to replace the natural raw materials of black truffles, which greatly reduces the cost.
[0010] Furthermore, in the above technical scheme, the auxiliary components are natural antioxidants and salad oil, and the natural antioxidant is a mixture of β-carotene and tea polyphenols in a mass ratio of 6-8:1, and the total amount used is 0.01-0.05% of the total mass of the auxiliary components. β-carotene is a widely used natural pigment, which is oil-soluble, has antioxidant and nutritional strengthening effects, can be converted into vitamin A in the human body, and has good high temperature resistance and remains stable at 250°C. Tea polyphenols are extracted from tea leaves and are a kind of all-natural antioxidant that is water-soluble. The present invention simultaneously selects two natural antioxidants in different proportions as auxiliary components, which can effectively dissolve well with the water-soluble components and oil-soluble components in the fragrance components, improve the antioxidant performance, and supplement certain nutrients. In addition, the present invention uses salad oil as a carrier of the fragrance component, which can help the fragrance to be better dispersed and encapsulated, and can also control the release rate of the fragrance in the subsequent process. At the same time, it contains antioxidants such as vitamin E and tocopherol, which play an antioxidant role, extend the shelf life, and improve stability. It is rich in polyunsaturated fatty acids such as linoleic acid, which can be provided as a nutrient component.
[0011] Furthermore, in the above technical solution, the wall material component is a mixture of sodium octenyl succinate starch, gum arabic and soy protein in a mass ratio of 4-6:1-2:1-2. Sodium octenyl succinate starch is a semi-esterified product of low-substituted starch and octenyl succinic acid, with hydrophilic groups and lipophilic groups, which can form a thick interfacial film at the oil-water interface and have good emulsification stability; when spray drying is adopted, its molecules are mainly adsorbed on the oil / water interface and immediately solidify into a film on the surface of the core material, with high embedding efficiency. Gum arabic is a natural gum, the main components of which are high molecular weight polysaccharides and their calcium, magnesium and potassium salts. It also has excellent hydrophilic and lipophilic properties and has good stability for water-in-oil. Soy protein has good nutritional value and film-forming properties, and also has antioxidant and immunity-enhancing properties similar to the functions of black truffle protein. Combining it with plant gum can form a nutritious and stable microcapsule wall. The invention selects a combination of sodium octenyl succinate starch, gum arabic and soy protein as the wall material of the flavor, which has good embedding effect, high efficiency and good stability, and can also supplement certain nutrients, so that the prepared black truffle flavored sustained-release microcapsule flavor is not only closer to the black truffle in terms of aroma, but also supplemented in terms of nutrients.
[0012] Furthermore, in the above technical solution, the mass ratio of the core material component, the wall material component and the deionized water is 8-10:20-22:65-70.
[0013] The second object of the present invention is to provide a method for preparing a black truffle flavored sustained-release microcapsule essence, the preparation method comprising the following steps: (1) Mix the fragrance component and the auxiliary component according to the ratio, and homogenize 2-3 times at room temperature to obtain a core component emulsion; (2) Mix the wall material components and deionized water according to the proportion, and fully disperse them at 50-60° C. to obtain a wall material emulsion; (3) adding the core material component emulsion prepared in step (1) to the wall material emulsion prepared in step (2), and high-speed shearing for 5-10 minutes, then transferring to a homogenizer for homogenization for 10-20 minutes, and filtering to obtain a black truffle flavor microcapsule essence treatment liquid; (4) The black truffle flavor microcapsule essence treatment liquid is treated by a spray dryer to obtain a black truffle flavor microcapsule essence. The present invention first homogenizes the core material, and pre-wraps the fragrance component with the auxiliary component to prevent oxidation and play a pre-wrap role to improve stability. Then, the core material is sheared at a high speed and then homogenized and mixed with the composite wall material component, so that the coating efficiency is high and the stability is good.
[0014] Furthermore, in step (1) of the above technical solution, the homogenization pressure is 20-30 MPa; in step (3), the homogenization pressure is 40-60 MPa.
[0015] Furthermore, in step (3) of the above technical solution, the rotation speed of the high-speed shearing is 6000-8000 r / min.
[0016] Furthermore, in step (4) of the above technical solution, the feed rate of the spray dryer is 1-3 L / min, the air inlet temperature is 180-195°C, and the air outlet temperature is 80-95°C.
[0017] The third object of the present invention is to provide a use of the above-mentioned black truffle flavored slow-release microcapsule essence in the preparation of meat products and snack foods. Specifically, the meat products may be black truffle flavored sausages, bacon, etc., and the snack foods may be black truffle flavored biscuits, cakes, buns, dumplings, etc.
[0018] Compared with the prior art, the present invention has the following beneficial effects: In the early stage of the present invention, the components of Yunnan black truffle are analyzed by extraction technology, and according to the characteristics of the components, the components of different fragrances are reasonably proportioned by using the perfume technology to obtain the essence with the flavor of black truffle. At the same time, the microcapsule technology is used and the auxiliary materials are selected to make it into microcapsule shape, which not only has good stability, lasting time and long shelf life, but also has obvious black truffle fragrance and flavor, can replace natural black truffle raw materials, and can be used as a food additive to greatly reduce costs. DETAILED DESCRIPTION
[0019] The experimental methods in the following examples are conventional methods unless otherwise specified. The raw materials involved in the following examples are common commercial products and can be purchased from the market unless otherwise specified.
[0020] The above-mentioned technical features of the present invention and the technical features specifically described below (such as embodiments) can be combined with each other to form a new or preferred technical solution.
[0021] The raw materials involved in the embodiments of the present invention are either existing commercially available products or can be prepared according to existing methods, and the testing methods are industry methods.
[0022] Example 1 A method for preparing a black truffle flavored sustained-release microcapsule essence comprises the following steps: (1) The fragrance component and the auxiliary component are mixed in a mass ratio of 2:98, and homogenized three times at room temperature with a pressure of 20 MPa to obtain a core component emulsion; (2) According to the mass ratio of core material component: wall material component: deionized water of 10:20:70, the wall material component and deionized water are first mixed, and then fully dispersed at 50°C to obtain a wall material emulsion; (3) adding the core material component emulsion prepared in step (1) to the wall material emulsion prepared in step (2), and shearing at high speed for 5 minutes, then transferring to a homogenizer at a pressure of 40 MPa for homogenization for 20 minutes, and filtering to obtain a black truffle flavor microcapsule essence treatment liquid; (4) The black truffle flavor microcapsule essence treatment liquid is treated by a spray dryer, wherein the feed rate of the spray dryer is 1 L / min, the air inlet temperature is 180° C., and the air outlet temperature is 80° C., to obtain a black truffle flavor microcapsule essence.
[0023] The aroma component includes the following ingredients by weight: 0.1 part of acetic acid, 0.2 part of octanoic acid, 0.1 part of butyl dodecalactone, 0.1 part of 3-octanol, 0.1 part of 1-octen-3-one, 1 part of 1-octen-3-ol, 0.2 part of bis(2-methyl-3-furanyl) disulfide, 0.4 part of 5-methylfurfural, 0.02 part of 2,4-decadienal, 1 part of ethyl maltol, 0.05 part of furanone, 0.01 part of isovaleraldehyde, 0.3 part of furfuryl alcohol, 0.2 part of phenylethyl alcohol, 1 part of benzyl alcohol, 0.02 part of 2,3,5-trimethylpyrazine, 0.2 part of 2-acetylpyrrole, and 0.2 part of 2-acetylthiazole; The auxiliary components include natural antioxidants and salad oil, wherein the natural antioxidant is a mixture of beta-carotene and tea polyphenols in a mass ratio of 7:1, and the total amount used is 0.02% of the total mass of the auxiliary components; The wall material component is a mixture of sodium starch octenyl succinate, gum arabic and soybean protein in a mass ratio of 4:1:1.
[0024] Example 2 A method for preparing a black truffle flavored sustained-release microcapsule essence comprises the following steps: (1) The fragrance component and the auxiliary component are mixed in a mass ratio of 5:95, and homogenized three times at room temperature with a pressure of 25 MPa to obtain a core component emulsion; (2) According to the mass ratio of core material component: wall material component: deionized water of 10:20:70, the wall material component and deionized water are first mixed, and fully dispersed at 55°C to obtain a wall material emulsion; (3) adding the core material component emulsion prepared in step (1) to the wall material emulsion prepared in step (2), and subjecting to high-speed shearing for 8 minutes, and then transferring to a homogenizer at a pressure of 50 MPa for homogenization for 15 minutes, and filtering to obtain a black truffle flavor microcapsule essence treatment liquid; (4) The black truffle flavor microcapsule essence treatment liquid is treated by a spray dryer, wherein the feed rate of the spray dryer is 2 L / min, the air inlet temperature is 185° C., and the air outlet temperature is 85° C., to obtain a black truffle flavor microcapsule essence.
[0025] The aroma component includes the following ingredients by weight: 0.2 parts of acetic acid, 0.15 parts of octanoic acid, 0.01 parts of butyl dodecalactone, 0.15 parts of 3-octanol, 0.2 parts of 1-octen-3-one, 3 parts of 1-octen-3-ol, 0.3 parts of bis(2-methyl-3-furanyl) disulfide, 0.2 parts of 5-methylfurfural, 0.01 parts of 2,4-decadienal, 2 parts of ethyl maltol, 0.02 parts of furanone, 0.02 parts of isovaleraldehyde, 0.1 parts of furfuryl alcohol, 0.3 parts of phenylethyl alcohol, 0.5 parts of benzyl alcohol, 0.04 parts of 2,3,5-trimethylpyrazine, 0.1 parts of 2-acetylpyrrole and 0.1 parts of 2-acetylthiazole; The auxiliary components include natural antioxidants and salad oil, wherein the natural antioxidant is a mixture of beta-carotene and tea polyphenols in a mass ratio of 6:1, and the total amount used is 0.03% of the total mass of the auxiliary components; The wall material component is a mixture of sodium octenyl succinate starch, gum arabic and soybean protein in a mass ratio of 5:1.5:1.5.
[0026] Example 3 A method for preparing a black truffle flavored sustained-release microcapsule essence comprises the following steps: (1) The fragrance component and the auxiliary component are mixed in a mass ratio of 10:90, and homogenized twice at room temperature with a pressure of 30 MPa to obtain a core component emulsion; (2) According to the mass ratio of core material component: wall material component: deionized water being 8:22:68, the wall material component and deionized water are first mixed and fully dispersed at 60°C to obtain a wall material emulsion; (3) adding the core material component emulsion prepared in step (1) to the wall material emulsion prepared in step (2), and subjecting to high-speed shearing for 10 min, and then transferring to a homogenizer at a pressure of 60 MPa for homogenization for 10 min, and filtering to obtain a black truffle flavor microcapsule essence treatment liquid; (4) The black truffle flavor microcapsule essence treatment liquid is treated by a spray dryer, wherein the feed rate of the spray dryer is 3 L / min, the air inlet temperature is 195° C., and the air outlet temperature is 95° C., to obtain a black truffle flavor microcapsule essence.
[0027] The aroma component includes the following ingredients by weight: 0.1 part of acetic acid, 0.1 part of octanoic acid, 0.04 part of butyl dodecalactone, 0.15 part of 3-octanol, 0.2 part of 1-octen-3-one, 2 parts of 1-octen-3-ol, 0.1 part of bis(2-methyl-3-furanyl) disulfide, 0.3 part of 5-methylfurfural, 0.05 part of 2,4-decadienal, 1 part of ethyl maltol, 0.02 part of furanone, 0.03 part of isovaleraldehyde, 0.1 part of furfuryl alcohol, 0.1 part of phenylethyl alcohol, 1.5 parts of benzyl alcohol, 0.02 part of 2,3,5-trimethylpyrazine, 0.25 part of 2-acetylpyrrole, and 0.3 part of 2-acetylthiazole; The auxiliary components include natural antioxidants and salad oil, wherein the natural antioxidant is a mixture of beta-carotene and tea polyphenols in a mass ratio of 8:1, and the total amount used is 0.05% of the total mass of the auxiliary components; The wall material component is a mixture of sodium starch octenyl succinate, gum arabic and soybean protein in a mass ratio of 6:2:2.
[0028] Comparative Example 1-Comparative Example 12 A method for preparing a black truffle flavored sustained-release microcapsule essence, the preparation method is the same as that of Example 2, and the differences between the preparation method and Example 2 are shown in Table 1.
[0029] Table 1
[0030] Comparative Example 13 A method for preparing a black truffle flavored sustained-release microcapsule essence, which differs from Example 2 in that salad oil in the auxiliary component is replaced with deionized water, and the rest is the same as Example 2.
[0031] Comparative Example 14 A method for preparing a black truffle flavored sustained-release microcapsule essence, which differs from Example 2 in that the natural antioxidant in the auxiliary component is β-carotene, and the rest is the same as Example 2.
[0032] Comparative Example 15 A method for preparing a black truffle flavored sustained-release microcapsule essence, which differs from Example 2 in that the natural antioxidant in the auxiliary component is tea polyphenols, and the rest is the same as Example 2.
[0033] Comparative Example 16 A method for preparing a black truffle flavored sustained-release microcapsule essence, which differs from Example 2 in that the wall material component is a mixture of sodium starch octenylsuccinate and gum arabic in a mass ratio of 5:1.5, and the rest is the same as Example 2.
[0034] Comparative Example 17 A method for preparing a black truffle flavored sustained-release microcapsule essence, which differs from Example 2 in that the wall material component is a mixture of gum arabic and soybean protein in a mass ratio of 1.5:1.5.
[0035] Test example 1. The sustained-release microcapsule flavors prepared in Examples 1-3 and Comparative Examples 1-17 were subjected to sensory evaluation, and the evaluation results are shown in Table 2. The evaluation standard is as follows: 10 perfumers aged 25-45 were randomly selected, and the evaluation was conducted according to the relevant method of GB / T 14454.2-2008, and the similarity with the aroma and taste of natural black truffle was evaluated as 5 points for extremely high, 4 points for relatively high, 3 points for average, 2 points for relatively low, and 1 point for extremely low, and the results were averaged.
[0036] Table 2 Sensory evaluation results of sustained-release microcapsule flavors
[0037] From the results in Table 2, it can be seen that the black truffle flavored sustained-release microcapsule essence prepared by the formula and preparation method of the present invention has an aroma and taste comparable to that of natural black truffle; however, in Comparative Examples 1-12, due to the lack of any one of the eight aromas or an inappropriate proportion of the main aromas, the obtained essences are far from the aroma and taste of natural black truffles; in Comparative Examples 13-17, although the aroma and taste are closer to those of natural black truffles, the different wall material components also have a certain influence on the characteristics of the essence.
[0038] 2. The nutritional components of the sustained-release microcapsule flavors prepared in Examples 1-3 and Comparative Examples 1-17 were tested, and the results are shown in Table 3. Among them, the main test was whether the main nutritional components related to black truffles, such as protein, amino acids, unsaturated fatty acids, and vitamins were contained. If they contained, √ was marked, and if they did not contain or the content was extremely low, × was marked.
[0039] Table 3 Nutritional composition
[0040] Since the nutritional components of black truffle are relatively complex, and its main nutritional components include protein, amino acids, unsaturated fatty acids, vitamins, etc., this test example mainly detects whether each flavor component contains the above components. The results are shown in Table 3. The black truffle flavor sustained-release microcapsule flavor prepared by the formula of the present invention contains protein, amino acids, unsaturated fatty acids, and vitamin components, so that the taste and nutrition of the prepared flavor can be close to natural black truffle.
[0041] 3. The embedding rate, light and heat stability of the slow-release microcapsule flavors prepared in Examples 1-3 and Comparative Examples 13-17 were measured, and the results are shown in Table 4. The embedding rate (%) is 100% × (total content of core material - surface content of core material) / total content of core material; the light and heat stability is to store the slow-release microcapsule flavors prepared in each example and comparative example at 55°C under scattered light for 3 months, and then judge their appearance and sensory properties.
[0042] Table 4 Evaluation results of embedding efficiency and photothermal stability
[0043] From the results in Table 4, it can be seen that the black truffle flavored sustained-release microcapsule essence prepared by the formula and preparation method of the present invention not only has a high embedding rate, but also has an appearance and sensory perception that is not affected when stored at 55°C and under scattered light for 3 months, indicating that it has good light and heat stability, is antioxidant, durable, and has a long shelf life. In Comparative Example 13, salad oil is not used, but water is directly used instead, and its pre-embedding effect is poor, which directly affects the subsequent embedding effect and stability; in Comparative Examples 14-15, a single oil-soluble antioxidant or water-soluble antioxidant is used, and although the embedding effect is not greatly affected, its antioxidant effect is poor, which affects the sensory perception of the subsequent essence; in Comparative Example 17, sodium octenyl succinate starch is not used in the wall material component, and the embedding effect is poor, which directly affects the stability of the essence.
[0044] Application Examples The black truffle flavored sausage prepared by using the black truffle flavored sustained-release microcapsule essence prepared in Example 1-3 has the following ingredients, measured by weight: 65 parts of pork, 25 parts of fat, 4 parts of water, 0.4 parts of salt, 3 parts of sugar, 0.1 parts of monosodium glutamate, 0.1 parts of disodium 5'-ribonucleotide, 0.1 parts of black truffle flavored sustained-release microcapsule essence, 2 parts of modified starch, 0.4 parts of carrageenan, 0.3 parts of white pepper powder, and 0.1 parts of glutamine transaminase.
[0045] During the preparation, the above-mentioned weight portions of pork and fat are minced and put into a blender, part of ice water is added and stirred for 10 minutes, the remaining ice water and black truffle flavored sustained-release microcapsule essence are mixed evenly and added to the minced meat and stirred in a vacuum, and the pork casing is twisted and filled, dried at 60°C for 25 minutes, and then steamed at 80°C for 35 minutes, and the black truffle flavored sausage is obtained after cooling.
[0046] Then, the aroma, taste and mouthfeel of the black truffle flavored sausage were subjected to sensory evaluation, and the results are shown in Table 5. The sensory evaluation method is as follows: 10 flavor assessors aged 25-45 were randomly selected, and the similarity with the aroma and taste of natural black truffle was evaluated according to the standards of 5 points for extremely high, 4 points for relatively high, 3 points for average, 2 points for relatively low, and 1 point for extremely low, and the results were averaged.
[0047] Table 5 Sensory evaluation results of black truffle flavored sausage
[0048] The sensory evaluation results in Table 5 show that the black truffle flavored sausage produced in Implementation Case 1 is slightly better than other flavored sausages in terms of aroma and taste, and the black truffle flavored sausage produced in Implementation Case 3 is slightly better than other flavored sausages in terms of taste. However, the overall difference in flavor and taste of the black truffle flavored sausages produced by the black truffle flavored sustained-release microcapsule essences with different formulas of the present invention is small, and the produced sausages have an overall strong black truffle flavor.
[0049] In summary, the present invention utilizes perfume adjustment technology to reasonably proportion components of different aromas to obtain an essence with black truffle flavor, and simultaneously utilizes microencapsulation technology and the selection of auxiliary materials to make it into a microcapsule shape, which not only has good stability, lasting time, and a long shelf life, but also has obvious black truffle aroma and flavor, can replace natural black truffle raw materials, and can be used as a food additive, which can greatly reduce costs and has broad application prospects.
[0050] Finally, it should be emphasized that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various changes and modifications. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.
Claims
1. A black truffle flavored sustained-release microcapsule essence, characterized in that: The raw material components of the flavor include a core material component, a wall material component and deionized water; the core material component is composed of an aroma component and an auxiliary component; the aroma component includes the following ingredients: sour aroma, lactone aroma, mushroom aroma, meat aroma, fat aroma, sweet aroma, floral aroma, and roasted aroma; the mass ratio of the aroma component to the auxiliary component is 2-10:90-98.
2. The black truffle flavored sustained-release microcapsule essence according to claim 1, characterized in that: The acid aroma is selected from one or more of acetic acid, propionic acid, nonanoic acid, hexanoic acid, octanoic acid, and 2-methylpropionic acid; the lactone aroma is selected from one or more of butyl nonanolactone and butyl dodecanolactone; the mushroom aroma is selected from one or more of 1-octen-3-ol, 1-octen-3-one, and 3-octanol; the meat aroma is selected from one or more of 2-methyl-3-mercaptofuran, 2-methyl-3-tetrahydrofuranthiol, bis(2-methyl-3-furanyl) disulfide, 5-hydroxyethyl-4-methylthiazole, methyl( The fatty aroma is selected from one or more of 2,4-decadienal and 2,4-nonadienal; the sweet aroma is selected from one or more of vanillin, ethyl vanillin, furanone and ethyl maltol; the floral aroma is selected from one or more of benzyl alcohol, phenylethyl alcohol, phenylacetaldehyde and isovaleraldehyde; the roasted aroma is selected from one or more of 2,3,5-trimethylpyrazine, 2-acetylpyrrole and 2-acetylthiazole.
3. The black truffle flavored sustained-release microcapsule essence according to claim 2, characterized in that: The fragrance component comprises the following ingredients by weight: 0.05-0.2 parts of acetic acid, 0.1-0.3 parts of octanoic acid, 0.01-0.1 parts of butyl dodecalactone, 0.05-0.15 parts of 3-octanol, 0.1-0.2 parts of 1-octen-3-one, 0.5-3 parts of 1-octen-3-ol, 0.05-0.3 parts of bis(2-methyl-3-furanyl) disulfide, 0.2-0.4 parts of 5-methylfurfural, 0.05-0.15 parts of 1-octen-3-one, 0.05-0.2 parts of 1-octen-3-ol, 0.05-0.3 parts of bis(2-methyl-3-furanyl) disulfide, 0.05-0.15 parts of 1-octen-3-one, 0.05-0.15 parts of 1-octen-3-ol ... , 4-decadienal 0.01-0.05 parts, ethyl maltol 0.5-2 parts, furanone 0.02-0.05 parts, isovaleraldehyde 0.01-0.05 parts, furfuryl alcohol 0.1-0.3 parts, phenylethyl alcohol 0.1-0.3 parts, benzyl alcohol 0.5-1.5 parts, 2,3,5-trimethylpyrazine 0.01-0.04 parts, 2-acetylpyrrole 0.1-0.25 parts, 2-acetylthiazole 0.1-0.3 parts.
4. The black truffle flavored sustained-release microcapsule essence according to claim 1, characterized in that: The auxiliary components are natural antioxidants and salad oil. The natural antioxidant is a mixture of beta-carotene and tea polyphenols in a mass ratio of 6-8:1, and the total amount used is 0.01-0.05% of the total mass of the auxiliary components.
5. The black truffle flavored sustained-release microcapsule essence according to claim 1, characterized in that: The wall material component is a mixture of sodium octenyl succinate starch, gum arabic and soybean protein in a mass ratio of 4-6:1-2:1-2.
6. The black truffle flavored sustained-release microcapsule essence according to claim 1, characterized in that: The mass ratio of the core material component, the wall material component and the deionized water is 8-10:20-22:65-70.
7. A method for preparing a black truffle flavored sustained-release microcapsule essence as claimed in any one of claims 1 to 6, characterized in that: The preparation method comprises the following steps: (1) Mix the fragrance component and the auxiliary component according to the ratio, and homogenize 2-3 times at room temperature to obtain a core component emulsion; (2) Mix the wall material components and deionized water according to the proportion, and fully disperse them at 50-60° C. to obtain a wall material emulsion; (3) adding the core material component emulsion prepared in step (1) to the wall material emulsion prepared in step (2), and high-speed shearing for 5-10 minutes, then transferring to a homogenizer for homogenization for 10-20 minutes, and filtering to obtain a black truffle flavor microcapsule essence treatment liquid; (4) The black truffle flavor microcapsule essence treatment liquid is treated by a spray dryer to obtain a black truffle flavor microcapsule essence.
8. The method for preparing the black truffle flavored sustained-release microcapsule essence according to claim 7, characterized in that: In step (1), the homogenization pressure is 20-30 MPa; in step (3), the homogenization pressure is 40-60 MPa, and the high-speed shearing speed is 6000-8000 r / min.
9. The method for preparing the black truffle flavored sustained-release microcapsule essence according to claim 7, characterized in that: In step (4), the feed rate of the spray dryer is 1-3 L / min, the air inlet temperature is 180-195°C, and the air outlet temperature is 80-95°C.
10. Use of the black truffle flavored sustained-release microcapsule essence as claimed in any one of claims 1 to 6 or the black truffle flavored sustained-release microcapsule essence prepared by the preparation method as claimed in any one of claims 7 to 9 in the preparation of meat products and snack foods.