Preparation method of environment-friendly styral acetate essence material
Through the catalytic of Brewer yeast and soy protein isolate coating technology, the problem of thresyl acetate evaporation during pastry baking is solved, and efficient coating and fragrance retention of environmentally friendly flavor materials are achieved.
Patent Information
- Application Number
- CN202510669093.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-23
- Publication Date
- 2025-08-12
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Thioacetyl acetate is easily volatile during baking of pastries, resulting in weakening of the fragrance. The existing chemical catalytic methods have problems of environmental pollution and low selectivity.
The thiosaccharide is prepared by using brewer yeast catalyzed phenylethanol, combined with soy protein isolate and konjac glucomangan gel coated with thiosaccharide acetate to form a powdery flavor material, and the fragrance is distributed through high temperature.
It reduces the volatility of thresyl acetate, improves the coating rate and water dispersion, prevents the fragrance from evaporating prematurely, and maintains the fragrance of the pastry.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of spice preparation, and particularly relates to a method for preparing an environmentally friendly styrax acetate flavoring. Background Art
[0002] Styrallyl acetate, also known as α-methylbenzyl acetate, is formed by the esterification of styrallyl alcohol (α-methylbenzyl alcohol, i.e. 1-phenylethanol) and acetic acid. It has a strong floral and fruity aroma, similar to the sweet fragrance of jasmine or gardenia. It is a commonly used substance in the field of fragrance preparation.
[0003] The traditional synthesis process of styraxyl acetate adopts chemical catalysis with concentrated sulfuric acid or p-toluenesulfonic acid as catalyst, which has significant defects such as serious environmental pollution, low selectivity and poor safety.
[0004] Styrax acetate has strong diffusivity and is often used in pastries and beverages. However, the strong diffusivity of styrax acetate causes it to volatilize easily during storage. Moreover, when it is used in pastries, since the baking temperature of pastries is generally between 160 and 200°C, and the boiling point of styrax acetate is 94°C, styrax acetate evaporates prematurely during the baking process, resulting in a weakened aroma of the finished pastries and affecting the sales quality. Summary of the Invention
[0005] The object of the present invention is to provide a method for preparing an environmentally friendly styrax acetate flavoring material to solve the above technical problems.
[0006] In order to achieve the above technical objectives, the technical solution of the present invention is: A method for preparing an environmentally friendly styrax acetate flavoring material comprises the following steps: S1. Using phenylethanol as a raw material, reducing phenylethanol to styraxol under the catalysis of yeast, and then esterifying styraxol with acetic anhydride to prepare styraxyl acetate; S2, using konjac glucomannan and sodium trimetaphosphate as raw materials, preparing konjac glucomannan gel by esterification and cross-linking under alkaline conditions; S3. Dissolve maltodextrin in distilled water, then add soy protein isolate and 0.02% by mass of sodium azide thereto, stir at room temperature for 2 h, hydrate the resulting solution at 4 ° C for 12 h and then return to room temperature, then adjust the pH to 7, add styrax acetate and konjac glucomannan gel thereto under light-proof conditions, then place in a constant temperature water bath at 55 ° C, heat at 400 rpm for 30 min, then treat the mixture at 10000 rpm for 2 min, and spray-dry after high-pressure homogenization to obtain a powdered styrax acetate flavoring.
[0007] As a further improvement, in step S2, the preparation method of the konjac glucomannan gel is specifically as follows: the purified konjac glucomannan is slowly added to deionized water under stirring, stirred at 80° C. for 6 hours to prepare a solution with a mass fraction of 1%, and then the pH is adjusted to 11 with sodium hydroxide solution, sodium trimetaphosphate and sodium chloride are added thereto, stirred at room temperature for 2 hours, and then the pH of the reaction solution is adjusted to 7 with 0.1 mol / L hydrogen chloride solution. After degassing under reduced pressure, it is dried at 45° C. for 18 hours, the obtained substance is washed 3 times with distilled water, and then dried to constant weight to obtain the konjac glucomannan gel.
[0008] As a further improvement, the preparation method of the purified konjac glucomannan is as follows: 20g of konjac flour is slowly poured into 4000mL of distilled water at 80°C under stirring; after complete addition, heating and stirring are continued for 15min; after standing for 2-4h, the mixture is centrifuged at 4°C and 10000rpm for 20min; the supernatant after centrifugation is rotary evaporated at 60°C and 60rpm to be concentrated to 1000mL; the concentrated solution is precipitated with 1000mL of anhydrous ethanol; a white flocculent precipitate is filtered through medical gauze; the white flocculent precipitate is then redissolved in 1000mL of distilled water; the mixture is rotary evaporated and frozen for 24h; and vacuum dried for 48h.
[0009] As a further improvement, the mass ratio of the sodium chloride to the purified konjac glucomannan is 1:10, and the mass ratio of the sodium trimetaphosphate to the purified konjac glucomannan is 0.3-2.5:1.
[0010] As a further improvement, in step S1, the preparation method of styrax alcohol is specifically as follows: glucose is added to the phenylethanol nanosolution, sterilized at 121°C, and then brewer's yeast is added thereto under sterile conditions, cultured at a constant temperature of 30°C for 72 hours, and then centrifuged at 200 rpm for 10 minutes. After the supernatant is extracted with ethyl acetate, styrax alcohol is obtained by vacuum distillation.
[0011] As a further improvement, the preparation method of the phenylethanol nanosolution is as follows: Tween 80 and 1,2-propylene glycol are mixed and dissolved in 0.2 mol / L phosphate buffer with a pH of 7, and the mixture is thoroughly mixed by magnetic stirring. Then, phenylethanol is added dropwise thereto and magnetic stirring is performed for 30 minutes to obtain a phenylethanol nanosolution. 3.5 g of Tween 80, 7.5 g of 1,2-propylene glycol and 8.6-9 mmol of phenylethanol are added to every 100 mL of the phosphate buffer.
[0012] As a further improvement, 10-15 g of glucose is added to every 100 mL of phenylethanol nanosolution, and the mass ratio of the brewer's yeast to glucose is 4-4.5:5.
[0013] As a further improvement, in step S3, the mass ratio of maltodextrin, soy protein isolate, and styroyl acetate is 2-2.2:1:0.5-0.7, and the mass ratio of styroyl acetate to konjac glucomannan gel is 1:1.
[0014] As a further improvement, in step S3, during the spray drying process, a 0.5 mm atomizer is used, the inlet temperature is 150°C, and the outlet temperature is 80°C.
[0015] Due to the adoption of the above technical solution, the present invention has the following beneficial effects: The present invention provides a method for preparing an environmentally friendly styrax acetate flavoring. The method uses brewer's yeast to catalyze phenylethanol to prepare styraxol, thereby reducing the use of chemical catalysts and being more environmentally friendly. In addition, the phenylethanol is prepared into a phenylethanol nanosolution, thereby increasing the contact between phenylethanol and brewer's yeast and increasing the yield.
[0016] The present invention coats styrax acetate with soy protein isolate, thereby reducing the volatilization of styrax acetate. In the coating process, maltodextrin is introduced to increase the coating rate of styrax acetate. The coated flavoring material has higher water dispersibility. During the process of making cakes, the coating layer is heated to 160° C. to 200° C., thereby decomposing and destroying the coating layer and releasing the styrax acetate. This can prevent the styrax acetate from volatilizing prematurely, thereby preventing the flavor of the finished cake from being weakened.
[0017] The invention coats styrax acetate and simultaneously coats the konjac glucomannan gel and the styrax acetate inside the cake. During baking, the coating layer decomposes at high temperature, releasing both the styrax acetate and the konjac glucomannan gel. Under high temperature conditions, the konjac glucomannan gel absorbs water and expands, filling small pores generated by the decomposition of the coating layer, thereby preventing the baking quality of the cake from being affected. DETAILED DESCRIPTION
[0018] The technical scheme of the present invention will be clearly and completely described below in conjunction with specific embodiments, but it will be understood by those skilled in the art that the following described embodiments are part of embodiments of the present invention, rather than all embodiments, and are only used to illustrate the present invention, and should not be considered as limiting the scope of the present invention. Based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative work premise belong to the scope of protection of the present invention. Those who do not specify specific conditions in the embodiments are carried out according to normal conditions or the conditions recommended by the manufacturer. Those whose reagents or instruments are not specified by the manufacturer are conventional products that can be purchased commercially.
[0019] Example 1 A method for preparing an environmentally friendly styrax acetate flavoring comprises the following steps: S1, preparation of phenylethanol nanosolution; 3.5 g of Tween 80 and 7.5 g of 1,2-propylene glycol were mixed and dissolved in 100 mL of 0.2 mol / L phosphate buffer at pH 7. The mixture was thoroughly mixed by magnetic stirring. Then, 1.03 mL (8.6 mmol) of phenylethanol was added dropwise and magnetic stirring was performed at 500 rpm for 30 min to obtain a phenylethanol nanosolution. S2. Preparation of styrax alcohol; 10g of glucose was added to 100mL of phenylethanol nanosolution and sterilized at 121°C. Then 8g of brewer's yeast was aseptically added to the phenylethanol nanosolution and cultured at 30°C for 72h. The mixture was then centrifuged at 200rpm for 10min. The supernatant was extracted with ethyl acetate and then distilled with alkali at 13.3MPa and 45°C to obtain styrax alcohol. S3, preparation of styraxyl acetate; 12 g of styrax alcohol and 12 g of acetic anhydride were mixed, and then 0.06 g of benzenesulfonic acid was added thereto, and the mixture was reacted at 100° C. for 2 h. After the reaction was completed, unreacted acetic acid was removed by flash distillation at 60° C., and then flash distillation was performed at 100° C. to obtain a crude product. The crude product was alkali-washed with 20 g of a 5% sodium carbonate solution, and the organic phase was separated and flash distilled at 100° C. to obtain styrax acetate. This step of preparing styrax acetate by esterification of styrax alcohol and acetic anhydride is prior art; S4, purification of konjac glucomannan; Take konjac flour 20g, under the state of stirring, slowly pour in 80 ℃, 4000mL distilled water, continue heated and stirred 15min, after leaving standstill 4h, 4 ℃ of following 10000rpm centrifugation 20min, with 60 ℃ of supernatant after the centrifugation, rotary evaporation under the 60rpm condition, be concentrated into 1000mL, with 1000mL absolute ethanol precipitation concentrated solution, use medical gauze to filter white flocculent precipitation, then white flocculent precipitation is redissolved in 1000mL distilled water, 60 ℃, behind the 60rpm rotary evaporation in-30 ℃ of freezing 24h, then obtain the konjac glucomannan of purifying in 50Pa, 25 ℃ of vacuum-drying 48h; S5, preparation of konjac glucomannan gel; 10 g of purified konjac glucomannan was slowly added to deionized water under stirring, and stirred at 80° C. for 6 h to prepare a 1% mass fraction solution. The pH was then adjusted to 11 with sodium hydroxide solution, 25 g of sodium trimetaphosphate and 1 g of sodium chloride were added thereto, and the mixture was stirred at room temperature for 2 h. The pH of the reaction solution was then adjusted to 7 with 0.1 mol / L hydrogen chloride solution. After degassing under reduced pressure at a vacuum degree of 0.1 MPa and a temperature of 25° C. for 30 min, the solution was dried at 45° C. for 18 h. The obtained substance was washed three times with distilled water and then dried to constant weight to obtain konjac glucomannan gel. S6. Preparation of styrax acetate flavoring; Weigh 11 g of maltodextrin and dissolve it in 100 g of distilled water. Stir and dissolve at room temperature to obtain a 10% maltodextrin solution. To the above maltodextrin solution, 5g of soy protein isolate and 0.5g of 0.02% mass fraction of sodium azide were added as preservatives and stirred at room temperature for 2h. The resulting solution was placed in a 4°C refrigerator for hydration for 12h and then returned to room temperature. The pH was then adjusted to 7, and 3.5g of styrax acetate and 3.5g of konjac glucomannan gel were added thereto under light-proof conditions. The mixture was then placed in a constant temperature water bath at 55°C and heated at 400rpm for 30min. The mixture was then treated at 10000rpm for 2min, homogenized under high pressure at 800bar, and finally spray-dried to obtain a powdered styrax acetate flavor. A 0.5mm atomizer was used during the spray drying process, the inlet temperature was set to 150°C, and the outlet temperature was 80°C.
[0020] Example 2 A method for preparing an environmentally friendly styrax acetate flavoring material comprises the following steps: 3.5 g of Tween 80 and 7.5 g of 1,2-propylene glycol were mixed and dissolved in 100 mL of 0.2 mol / L phosphate buffer at pH 7. The mixture was thoroughly mixed by magnetic stirring. Then, 1.08 mL (9 mmol) of phenylethanol was added dropwise and magnetic stirring was performed at 500 rpm for 30 min to obtain a phenylethanol nanosolution. S2. Preparation of styrax alcohol; 15g of glucose was added to 100mL of phenylethanol nanosolution and sterilized at 121°C. Then, 13.5g of brewer's yeast was aseptically added to the phenylethanol nanosolution and cultured at 30°C for 72h. The mixture was then centrifuged at 200rpm for 10min. The supernatant was extracted with ethyl acetate and then distilled at 13.3MPa and 45°C to obtain styrax alcohol. S3, preparation of styraxyl acetate; 12 g of styrax alcohol and 12 g of acetic anhydride were mixed, and then 0.06 g of benzenesulfonic acid was added thereto, and the mixture was reacted at 100° C. for 2 h. After the reaction was completed, unreacted acetic acid was removed by flash distillation at 60° C., and then flash distillation was performed at 100° C. to obtain a crude product. The crude product was alkali-washed with 20 g of a 5% sodium carbonate solution, and the organic phase was separated and flash distilled at 100° C. to obtain styrax acetate. This step of preparing styrax acetate by esterification of styrax alcohol and acetic anhydride is prior art; S4, purification of konjac glucomannan; Take konjac flour 20g, under the state of stirring, slowly pour in 80 ℃, 4000mL distilled water, continue heated and stirred 15min, after leaving standstill 2h, 4 ℃ of following 10000rpm centrifugation 20min, with 60 ℃ of supernatant after the centrifugation, rotary evaporation under the 60rpm condition, be concentrated into 1000mL, with 1000mL absolute ethanol precipitation concentrated solution, use medical gauze to filter white flocculent precipitation, then white flocculent precipitation is redissolved in 1000mL distilled water, 60 ℃, behind the 60rpm rotary evaporation in-30 ℃ of freezing 24h, then obtain the konjac glucomannan of purifying in 50Pa, 25 ℃ of vacuum-drying 48h; S5, preparation of konjac glucomannan gel; 10 g of purified konjac glucomannan was slowly added to deionized water under stirring, and stirred at 80° C. for 6 h to prepare a 1% mass fraction solution. The pH was then adjusted to 11 with sodium hydroxide solution, 3 g of sodium trimetaphosphate and 1 g of sodium chloride were added thereto, and the mixture was stirred at room temperature for 2 h. The pH of the reaction solution was then adjusted to 7 with 0.1 mol / L hydrogen chloride solution. After degassing under reduced pressure at a vacuum degree of 0.1 MPa and a temperature of 25° C. for 30 min, the solution was dried at 45° C. for 18 h. The obtained substance was washed three times with distilled water and then dried to constant weight to obtain konjac glucomannan gel. S6. Preparation of styrax acetate flavoring; Weigh 10 g of maltodextrin and dissolve it in 100 g of distilled water. Stir and dissolve at room temperature to obtain a 10% maltodextrin solution. To the above maltodextrin solution, 5g of soy protein isolate and 0.5g of 0.02% mass fraction of sodium azide were added as preservatives and stirred at room temperature for 2h. The resulting solution was placed in a 4°C refrigerator for hydration for 12h and then returned to room temperature. The pH was then adjusted to 7, and 2.5g of styrax acetate and 2.5g of konjac glucomannan gel were added thereto under light-proof conditions. The mixture was then placed in a constant temperature water bath at 55°C and heated at 400rpm for 30min. The mixture was then treated at 10000rpm for 2min, homogenized under high pressure at 800bar, and finally spray-dried to obtain a powdered styrax acetate flavor. A 0.5mm atomizer was used during the spray drying process, the inlet temperature was set to 150°C, and the outlet temperature was 80°C.
[0021] Example 3 A method for preparing an environmentally friendly styrax acetate flavoring material comprises the following steps: S1, preparation of phenylethanol nanosolution; 3.5 g of Tween 80 and 7.5 g of 1,2-propylene glycol were mixed and dissolved in 100 mL of 0.2 mol / L phosphate buffer at pH 7. The mixture was thoroughly mixed by magnetic stirring. Then, 1.05 mL (8.8 mmol) of phenylethanol was added dropwise and magnetic stirring was performed at 500 rpm for 30 min to obtain a phenylethanol nanosolution. S2. Preparation of styrax alcohol; 13g of glucose was added to 100mL of phenylethanol nanosolution and sterilized at 121°C. Then, 11.18g of brewer's yeast was aseptically added to the phenylethanol nanosolution and cultured at 30°C for 72h. The mixture was then centrifuged at 200rpm for 10min. The supernatant was extracted with ethyl acetate and then distilled at 13.3MPa and 45°C to obtain styrax alcohol. S3, preparation of styraxyl acetate; 12 g of styrax alcohol and 12 g of acetic anhydride were mixed, and then 0.06 g of benzenesulfonic acid was added thereto, and the mixture was reacted at 100° C. for 2 h. After the reaction was completed, unreacted acetic acid was removed by flash distillation at 60° C., and then flash distillation was performed at 100° C. to obtain a crude product. The crude product was alkali-washed with 20 g of a 5% sodium carbonate solution, and the organic phase was separated and flash distilled at 100° C. to obtain styrax acetate. This step of preparing styrax acetate by esterification of styrax alcohol and acetic anhydride is prior art; S4, purification of konjac glucomannan; Take konjac flour 20g, under the state of stirring, slowly pour in 80 ℃, 4000mL distilled water, continue heated and stirred 15min, after leaving standstill 3h, 4 ℃ of following 10000rpm centrifugation 20min, with 60 ℃ of supernatant after the centrifugation, rotary evaporation under the 60rpm condition, be concentrated into 1000mL, with 1000mL absolute ethanol precipitation concentrated solution, use medical gauze to filter white flocculent precipitation, then white flocculent precipitation is redissolved in 1000mL distilled water, 60 ℃, behind the 60rpm rotary evaporation in-30 ℃ of freezing 24h, then obtain the konjac glucomannan of purifying in 50Pa, 25 ℃ of vacuum-drying 48h; S5, preparation of konjac glucomannan gel; 10 g of purified konjac glucomannan was slowly added to deionized water under stirring, and stirred at 80° C. for 6 h to prepare a 1% mass fraction solution. The pH was then adjusted to 11 with a sodium hydroxide solution, and 15 g of sodium trimetaphosphate and 1 g of sodium chloride were added thereto. The mixture was stirred at room temperature for 2 h, and the pH of the reaction solution was adjusted to 7 with a 0.1 mol / L hydrogen chloride solution. After degassing under reduced pressure at a vacuum degree of 0.1 MPa and a temperature of 25° C. for 30 min, the solution was dried at 45° C. for 18 h. The obtained substance was washed three times with distilled water and then dried to constant weight to obtain konjac glucomannan gel. S6. Preparation of styrax acetate flavoring; Weigh 10.5 g of maltodextrin and dissolve it in 100 g of distilled water. Stir and dissolve at room temperature to obtain a 10% maltodextrin solution. To the above maltodextrin solution, 5g of soy protein isolate and 0.5g of 0.02% mass fraction of sodium azide were added as preservatives and stirred at room temperature for 2h. The resulting solution was placed in a 4°C refrigerator for hydration for 12h and then returned to room temperature. The pH was then adjusted to 7, and 3g of styrax acetate and 3g of konjac glucomannan gel were added thereto under light-proof conditions. The mixture was then placed in a constant temperature water bath at 55°C and heated at 400rpm for 30min. The mixture was then treated at 10000rpm for 2min, homogenized under high pressure at 800bar, and finally spray-dried to obtain a powdered styrax acetate flavor. A 0.5mm atomizer was used during the spray drying process, the inlet temperature was set to 150°C, and the outlet temperature was 80°C.
[0022] Comparative Example 1 This comparative example provides a method for preparing an environmentally friendly styrax acetate flavoring. The specific steps are the same as those in Example 1, except that in step S6, maltodextrin is not added, and soy protein isolate and sodium azide are directly added to 100 g of distilled water.
[0023] Comparative Example 2 This comparative example provides a method for preparing an environmentally friendly styrax acetate flavoring. The specific steps are the same as those in Example 1, except that, in this comparative example, konjac glucomannan gel is not added, and only styrax acetate is coated.
[0024] Take 10 μg / mL styraxyl acetate ethanol aqueous solution, perform ultraviolet visible light scanning at a wavelength of 190nm-310nm, and obtain that the solution has only one peak, and the peak value is 206nm. Then dilute the 10 μg / mL styraxyl acetate ethanol aqueous solution into 4, 8, 16, 24, and 32 μg / mL styraxyl acetate ethanol aqueous solution respectively, and measure the absorbance of the above dilutions at 206nm respectively. With the absorbance as the ordinate and the mass concentration of different standard solutions as the abscissa, the standard curve is obtained as Y=0.0565x+0.0114(R 2 =0.9996).
[0025] Weigh 1 g of the flavor powder prepared in Examples 1-3 and Comparative Example 1, respectively, and redissolve them in 50 mL of distilled water. Then, take 0.02 mL of the redissolved solution, add 0.5 mL of deionized water, 2 mL of anhydrous ethanol, and 2 mL of n-hexane, and then vortex for 10 s on a vortex oscillator. Let it stand to separate, remove the n-hexane phase, repeat this process twice, mix all the n-hexane phases, and make the volume to 6 mL with n-hexane. Measure the absorbance at 206 nm, and calculate the content of styraxyl acetate by the standard curve to obtain ρ0.
[0026] Take 0.1 mL of the reconstituted solution, add 5 mL of n-hexane thereto, and then vortex for 30 seconds using a vortex oscillator. Then, centrifuge at 5°C and 10,000 g for 10 minutes. Take the supernatant and make up the volume to 6 mL with n-hexane. Measure the absorbance at 206 nm, calculate the content of styroyl acetate, and obtain ρ1.
[0027] The encapsulation efficiency was calculated using the data obtained above, and the results are shown in Table 1, where encapsulation efficiency = (ρ0-ρ1) / ρ0×100%.
[0028] Table 1 Encapsulation efficiency results of flavor materials in Examples 1-3 and Comparative Example 1 As can be seen from Table 1, the encapsulation efficiency of styraxyl acetate in Examples 1-3 of the present invention is much higher than that in Comparative Example 1, which verifies that in the present invention, the encapsulation efficiency of styraxyl acetate is improved by adding maltodextrin during the process of encapsulating styraxyl acetate.
[0029] Pastries were prepared using the styrax acetate flavoring prepared in Examples 1-3 and Comparative Example 2. In this experiment, puff pastries and oven-cooked pastries were prepared, and Examples 1-3 and Comparative Example 2 were all made using the same mold. After production, the cakes were cut in the middle and the number of pores on a cross section was calculated. The pore size was based on a size greater than 0.2 mm, and the number of pores with a pore size greater than 1 mm was calculated. The experimental results are shown in Table 2.
[0030] Table 2 Results of the number of pores in cakes prepared in Examples 1-3 and Comparative Example 2 As can be seen from Table 2, no konjac glucomannan gel is added in Comparative Example 2, resulting in more pores in the cakes produced than in Examples 1-3, and a higher proportion of pores with a pore size >1 mm, indicating that the styrax acetate flavoring prepared by the present invention is used in the process of preparing cakes, and after the coating layer is pyrolyzed, the konjac glucomannan gel is released to effectively fill the large pores produced.
[0031] The specific embodiments of the present invention described above do not limit the scope of protection of the present invention. Any other corresponding changes and modifications made based on the technical concept of the present invention should be included in the scope of protection of the claims of the present invention.
Claims
1. A method for preparing an environmentally friendly styrax acetate flavoring, characterized in that: The following steps are involved: S1. Using phenylethanol as a raw material, reducing phenylethanol to styraxol under the catalysis of yeast, and then esterifying styraxol with acetic anhydride to prepare styraxyl acetate; S2, using konjac glucomannan and sodium trimetaphosphate as raw materials, preparing konjac glucomannan gel by esterification and cross-linking under alkaline conditions; S3. Dissolve maltodextrin in distilled water, then add soy protein isolate and 0.02% by mass of sodium azide thereto, stir at room temperature for 2 h, hydrate the resulting solution at 4 ° C for 12 h and then return to room temperature, then adjust the pH to 7, add styrax acetate and konjac glucomannan gel thereto under light-proof conditions, then place in a constant temperature water bath at 55 ° C, heat at 400 rpm for 30 min, then treat the mixture at 10000 rpm for 2 min, and spray-dry after high-pressure homogenization to obtain a powdered styrax acetate flavoring.
2. The method for preparing the environment-friendly styrax acetate flavoring according to claim 1, wherein In step S2, the preparation method of the konjac glucomannan gel is specifically as follows: the purified konjac glucomannan is slowly added to deionized water under stirring, stirred at 80 ° C for 6 hours to prepare a solution with a mass fraction of 1%, and then the pH is adjusted to 11 with sodium hydroxide solution, sodium trimetaphosphate and sodium chloride are added thereto, and the reaction is stirred at room temperature for 2 hours, and then the pH of the reaction solution is adjusted to 7 with 0.1 mol / L hydrogen chloride solution. After degassing under reduced pressure, it is dried at 45 ° C for 18 hours, and the obtained substance is washed with distilled water 3 times, and then dried to constant weight to obtain konjac glucomannan gel.
3. The preparation method of the environment-friendly styrax acetate flavoring material according to claim 2, wherein The purified konjac glucomannan preparation method comprises the following steps: slowly pouring 20 g of konjac flour into 4000 mL of distilled water at 80° C. under stirring; after complete addition, continuing heating and stirring for 15 minutes; standing for 2 to 4 hours; centrifuging at 4° C. and 10,000 rpm for 20 minutes; rotary evaporating the supernatant after centrifugation at 60° C. and 60 rpm to concentrate to 1000 mL; precipitating the concentrate with 1000 mL of anhydrous ethanol; filtering the white flocculent precipitate with medical gauze; and then redissolving the white flocculent precipitate in 1000 mL of distilled water, rotary evaporating, and freezing for 24 hours, and vacuum drying for 48 hours.
4. The preparation method of the environment-friendly styrax acetate flavoring material according to claim 2, wherein The mass ratio of the sodium chloride to the purified konjac glucomannan is 1:10, and the mass ratio of the sodium trimetaphosphate to the purified konjac glucomannan is 0.3-2.5:
1.
5. The method for preparing the environment-friendly styrax acetate flavoring according to claim 1, wherein In step S1, the preparation method of styrax alcohol is specifically as follows: glucose is added to a phenylethanol nanosolution, sterilized at 121°C, and then brewer's yeast is added thereto under sterile conditions, cultured at a constant temperature of 30°C for 72 hours, and then centrifuged at 200 rpm for 10 minutes. After the supernatant is extracted with ethyl acetate, styrax alcohol is obtained by vacuum distillation.
6. The method for preparing the environment-friendly styrax acetate flavoring according to claim 5, wherein: The preparation method of the phenylethanol nanosolution is as follows: Tween 80 and 1,2-propylene glycol are mixed and dissolved in 0.2 mol / L phosphate buffer with a pH of 7, and the mixture is thoroughly mixed by magnetic stirring. Then, phenylethanol is added dropwise thereto and magnetic stirring is performed for 30 minutes to obtain the phenylethanol nanosolution. 3.5 g of Tween 80, 7.5 g of 1,2-propylene glycol and 8.6-9 mmol of phenylethanol are added to every 100 mL of the phosphate buffer.
7. The method for preparing the environment-friendly styrax acetate flavoring according to claim 5, wherein: 10-15 g of glucose is added to every 100 mL of phenylethanol nano solution, and the mass ratio of the brewer's yeast to the glucose is 4-4.5:
5.
8. The method for preparing the environment-friendly styrax acetate flavoring according to claim 1, wherein In step S3, the mass ratio of maltodextrin, soy protein isolate and styroyl acetate is 2-2.2:1:0.5-0.7, and the mass ratio of styroyl acetate and konjac glucomannan gel is 1:
1.
9. The method for preparing the environment-friendly styrax acetate flavoring according to claim 1, wherein In step S3, during the spray drying process, a 0.5 mm atomizer was used, the inlet temperature was 150°C, and the outlet temperature was 80°C.