Sichuan pepper-cinnamon composite essential oil microcapsule salt-reducing and salt-increasing agent and preparation method thereof

Abstract

The invention belongs to the technical field of food seasoning, and relates to a pepper-cinnamon composite essential oil microcapsule salt-reducing and salt-increasing agent and a preparation method thereof.The preparation method comprises the following steps that S1, pepper essential oil and cinnamon essential oil are extracted; s2, removing characteristic aroma to respectively obtain corresponding pepper essential oil microcapsule powder and cinnamon essential oil microcapsule powder; s3, uniformly mixing and compounding the pepper essential oil microcapsule powder, the cinnamon essential oil microcapsule powder and table salt according to the mass ratio of (2-4): (1-2): (1-2) to obtain a target product. According to the invention, the fresh and sweet taste characteristic of Chinese cinnamon is utilized to synergistically increase the salty taste with Chinese prickly ash, the characteristic fragrance of Chinese prickly ash essential oil and Chinese cinnamon essential oil is removed, then the embedding technology is adopted to prepare the Chinese prickly ash-Chinese cinnamon composite essential oil microcapsule salt-reducing salty-increasing agent, the irritating characteristic fragrant substances in Chinese prickly ash are removed, and the taste of food is not influenced; the dissolvability is good, the use amount of salt is reduced by 25%-30%, and the application scene is wide.

Description

Technical Field

[0001] The invention belongs to the technical field of food seasonings and relates to a pepper-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent and a preparation method thereof. Background Art

[0002] Table salt refers to sodium-rich salts, specifically sodium chloride. Salt is an essential element for the human body and plays a role in regulating human activity. Salt activates taste buds, balancing sweet, sour, and bitter flavors, making food more flavorful. It also penetrates ingredients, softening fibers and improving the texture. Salt also breaks down proteins, making meat more tender and smooth. Therefore, salt plays a role in seasoning and enhancing the flavor of food. However, table salt contains impurities such as barium salts, chlorides, magnesium, lead, arsenic, zinc, and sulfates, and excessive intake can be harmful to the body. Furthermore, studies have confirmed a relationship between salt intake and the incidence of hypertension. Excessive intake of salt (sodium) can cause high blood pressure and lead to cardiovascular disease. Therefore, to balance the benefits and risks of table salt, the development of a safe and effective salt-reducing agent is urgent.

[0003] Chinese patent document with publication number CN110463969A proposes a method for reducing salt and increasing saltiness, a system for reducing salt and increasing saltiness, and its application. It uses sanshool-like substances. Due to the sensory interaction, the presence of a numb feeling will enhance the intensity of the salty sensation, thereby achieving an excellent effect of reducing salt and increasing saltiness. Since sanshool-like substances are the main components of the numbing flavor of Sichuan pepper, Sichuan pepper, as a natural spice, can be used for salt reduction purposes; however, due to the fact that an extremely important point of Sichuan pepper is overlooked in actual applications, the characteristic rich aroma of Sichuan pepper itself has a strong masking effect, and sanshool-like substances are contained in Sichuan pepper oleoresin, the aroma intensity of Sichuan pepper oleoresin is 200 times that of the characteristic aroma of Sichuan pepper. Therefore, when a salt reducer is prepared with Sichuan pepper oleoresin containing sanshool-like substances as the base material and then added to food, the special flavor of Sichuan pepper will significantly affect the flavor of the food, resulting in a poor taste of the food; and the non-hydrophilic and non-lipophilic properties of Sichuan pepper oleoresin make it difficult to dissolve in water or oily foods. The above problems seriously limit the application of Sichuan pepper in salt reducers; in addition, if the numbing substances are directly used as additives in food, there will be potential safety hazards. Summary of the Invention

[0004] Aiming at the technical problems of poor food taste and poor solubility of existing pepper salt reducers, the present invention provides a pepper-cinnamon composite essential oil microcapsule salt reducer and saltiness enhancer and a preparation method thereof.

[0005] The present invention utilizes the fresh and sweet taste characteristics of cinnamon bark to synergistically enhance saltiness with Sichuan pepper, removes the characteristic aroma of Sichuan pepper essential oil and cinnamon essential oil, and then uses encapsulation technology to prepare a Sichuan pepper-cinnamon composite essential oil microcapsule salt-reducing and salt-increasing agent, which removes the irritating characteristic aromatic substances in Sichuan pepper without affecting the taste of food; and has good solubility, reducing the amount of salt used by 25%-30%, and has a wide range of application scenarios.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is:

[0007] A method for preparing a Zanthoxylum bungeanum-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent comprises the following steps:

[0008] S1. Extraction of Zanthoxylum bungeanum essential oil and cinnamon essential oil

[0009] Extracting Zanthoxylum bungeanum essential oil and cassia bark essential oil from Zanthoxylum bungeanum and cassia bark respectively;

[0010] S2. Remove characteristic aroma

[0011] The Zanthoxylum bungeanum essential oil and the cinnamon bark essential oil are sequentially treated with distillation extraction technology, microwave heating technology and embedding technology to obtain the corresponding Zanthoxylum bungeanum essential oil microcapsule powder and cinnamon bark essential oil microcapsule powder respectively;

[0012] S3, preparation of Zanthoxylum bungeanum-cinnamon composite essential oil salt reducing and salt increasing agent

[0013] The above-mentioned pepper essential oil microcapsule powder, cinnamon essential oil microcapsule powder and salt are uniformly mixed and compounded in a mass ratio of (2-4): (1-2): (1-2) to obtain a pepper-cinnamon composite essential oil microcapsule salt reducing and increasing agent.

[0014] It is further defined that step S1 specifically includes:

[0015] S1.1. Grind the peppercorns and cinnamon bark into powder respectively, and pass through an 80-mesh sieve to obtain peppercorn powder and cinnamon bark powder;

[0016] S1.2. Soaking Zanthoxylum bungeanum powder in an organic solution, stirring, separating, and evaporating to obtain Zanthoxylum bungeanum essential oil; the ratio of the Zanthoxylum bungeanum powder to the organic solution is (1-1.5) g: (2-3) mL;

[0017] S1.3. According to the method of step S1.2, the cinnamon powder is processed to obtain cinnamon essential oil.

[0018] It is further defined that in step S1.2, the organic solution is prepared by mixing n-hexane and anhydrous ethanol in a volume ratio of (1 to 3): (1 to 3); the stirring time is 3 hours to 5 hours; the evaporation is vacuum negative pressure rotary evaporation, and the evaporation conditions are: rotation speed 40 r / min to 80 r / min, temperature 50°C to 70°C.

[0019] It is further defined that step S2 specifically includes:

[0020] S2.1. Using distillation extraction and microwave heating technology to remove the characteristic aromatic substances in the Zanthoxylum bungeanum essential oil to obtain deodorized Zanthoxylum bungeanum essential oil;

[0021] S2.2, S2.2, add the soy protein isolate solution to the defragranced Zanthoxylum bungeanum essential oil, mix and homogenize to complete the embedding; and freeze and dry to obtain Zanthoxylum bungeanum essential oil microcapsule powder;

[0022] S2.3. Process the cassia bark essential oil with reference to steps S2.1 and S2.2 to obtain cassia bark essential oil microcapsule powder.

[0023] It is further defined that in step S2.1, the conditions of the distillation extraction technology are: vacuum negative pressure rotary evaporation, speed 60r / min~80r / min, temperature 80℃~100℃, time 40min~50min.

[0024] It is further defined that in step S2.1, the conditions of the microwave heating technology are: power 400W to 600W, time 1min to 3min.

[0025] It is further defined that in step S2.2, the volume ratio of the defragranced Zanthoxylum bungeanum essential oil to the soy protein isolate solution is 1:(4-10); the volume fraction of the defragranced Zanthoxylum bungeanum essential oil in the mixed system is 1.5%-2.1%; and the homogenization time is 50s-60s.

[0026] It is further defined that in step S2.3, the volume ratio of the defragranced cinnamon bark essential oil and the soy protein isolate solution is (1-1.3):(8-10); the volume fraction of the defragranced cinnamon bark essential oil in the mixed system is 1.5%-2%; and the homogenization time is 50s-60s.

[0027] The invention discloses a Zanthoxylum bungeanum compound essential oil microcapsule salt reducing and salt increasing agent prepared by utilizing the preparation method of the Zanthoxylum bungeanum compound essential oil microcapsule salt reducing and salt increasing agent.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] 1. The present invention fully utilizes the high numbing taste of Zanthoxylum bungeanum essential oil, and based on the flavor synergy theory, utilizes the sweet taste of cinnamon to further enhance the human body's sensitivity to salty taste. Distillation extraction technology and microwave heating technology are combined with microcapsule encapsulation technology to remove the stimulating and characteristic aromatic substances in Zanthoxylum bungeanum and cinnamon, thereby obtaining Zanthoxylum bungeanum essential oil microcapsules and cinnamon essential oil microcapsules without characteristic aroma. The microcapsules are then compounded with salt to obtain a salt-reducing and salt-increasing agent, which does not affect the original flavor and saltiness of the food. Under the same salinity, the amount of salt used can be reduced by 25%-30%, thereby achieving the purpose of reducing salt and increasing saltiness.

[0030] 2. The present invention uses essential oils extracted from Zanthoxylum bungeanum and cinnamon bark as raw materials, and adopts distillation extraction, microwave and microencapsulation technology in sequence. While removing the characteristic aroma of Zanthoxylum bungeanum essential oil and cinnamon bark essential oil, the solubility of the salt-reducing and salt-increasing agent is increased, thereby expanding the application scenarios of the salt-reducing and salt-increasing agent. The salt-reducing agent can be used in consumers' daily cooking, pre-prepared food processing, convenient instant food processing, etc.

[0031] 3. The present invention optimizes the conditions in the microcapsule embedding technology to increase the embedding amount of Zanthoxylum bungeanum essential oil and cinnamon bark essential oil, thereby enhancing the synergistic saltiness-enhancing effect of cinnamon bark and Zanthoxylum bungeanum. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 Radar chart for sensory evaluation of different excipients and salt reducing and salt increasing agents;

[0033] Figure 2 This is a diagram showing the salt-reducing effect of the electronic tongue evaluation of the Sichuan pepper-cinnamon compound essential oil microcapsule salt-reducing and salt-increasing agent. DETAILED DESCRIPTION

[0034] The technical solution protected by the present invention will now be described in detail with reference to the accompanying drawings and embodiments, but the protection scope of the present invention is not limited thereto.

[0035] The present invention provides a method for preparing a Zanthoxylum bungeanum-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent, comprising the following steps:

[0036] S1. Extraction of Zanthoxylum bungeanum essential oil and cinnamon essential oil

[0037] Zanthoxylum bungeanum essential oil and cassia bark essential oil are extracted from Zanthoxylum bungeanum and cassia bark respectively.

[0038] Step S1 of the present invention specifically includes:

[0039] S1.1. Grind the peppercorns and cinnamon bark into powder respectively, and pass through an 80-mesh sieve to obtain peppercorn powder and cinnamon bark powder;

[0040] S1.2. Soak the Zanthoxylum bungeanum powder in an organic solution, stir, separate, and evaporate to obtain Zanthoxylum bungeanum essential oil; the dosage ratio of Zanthoxylum bungeanum powder to organic solution is (1-1.5) g: (2-3) mL.

[0041] Exemplarily, the ratio of Zanthoxylum bungeanum powder to organic solution is 1 g:2 mL; 1 g:3 mL; 1.2 g:2 mL; 1.2 g:3 mL; 1.5 g:2 mL or 1.5 g:3 mL.

[0042] Preferably, the organic solution is prepared by mixing n-hexane and anhydrous ethanol in a volume ratio of (1-3):(1-3); illustratively, the volume ratio of n-hexane and anhydrous ethanol is 1:1; 1:2; 1:3; 2:1; 2:3; 3:1 or 3:2.

[0043] Preferably, the stirring time is 3 h to 5 h; the evaporation is vacuum negative pressure rotary evaporation, and the evaporation conditions are: rotation speed 40 r / min to 80 r / min, temperature 50° C. to 70° C.

[0044] S1.3. According to the method of step S1.2, the cinnamon powder is processed to obtain cinnamon essential oil.

[0045] S2. Remove characteristic aroma

[0046] The Zanthoxylum bungeanum essential oil and the cinnamon bark essential oil are sequentially subjected to distillation extraction technology, microwave heating technology and embedding technology to remove characteristic aromatic substances in the Zanthoxylum bungeanum essential oil and the cinnamon bark essential oil, and obtain Zanthoxylum bungeanum essential oil microcapsule powder and the cinnamon bark essential oil microcapsule powder respectively.

[0047] Step S2 of the present invention specifically includes:

[0048] S2.1. Using distillation extraction technology and microwave heating technology to remove the characteristic aromatic substances in the Zanthoxylum bungeanum essential oil, and obtain defragranced Zanthoxylum bungeanum essential oil.

[0049] In step S2.1 of the present invention, the conditions of the distillation extraction technology are: vacuum negative pressure rotary evaporation, rotation speed 60r / min~80r / min, temperature 80℃~100℃, time 40min~50min.

[0050] In step S2.1 of the present invention, the conditions of the microwave heating technology are: power 400W to 600W, time 1min to 3min.

[0051] S2.2. Add the soy protein isolate solution to the defragranced Zanthoxylum bungeanum essential oil, mix and homogenize to complete the embedding; and freeze-dry to obtain the Zanthoxylum bungeanum essential oil microcapsule powder.

[0052] In step S2.2 of the present invention, the volume ratio of the defragranced Zanthoxylum bungeanum essential oil to the soy protein isolate solution is 1:(4-10); in the mixed system, the volume fraction of the defragranced Zanthoxylum bungeanum essential oil is 1.5%-2.1%; and the homogenization time is 50s-60s.

[0053] S2.3. Process the cassia bark essential oil with reference to steps S2.1 and S2.2 to obtain cassia bark essential oil microcapsule powder.

[0054] In step S2.3, the volume ratio of the defragranced cinnamon bark essential oil and the soy protein isolate solution is (1-1.3):(8-10); the volume fraction of the defragranced cinnamon bark essential oil in the mixed system is 1.5%-2%; and the homogenization time is 50s-60s.

[0055] It should be noted that the soy protein isolate solution is formed by dissolving the soy protein isolate in water. In actual operation, the volume concentration of the soy protein isolate solution is calculated by reverse calculation based on the volume fraction of the defragrant pepper essential oil (or defragrant cinnamon essential oil) in the mixed system and the defined volume ratio.

[0056] S3, preparation of Zanthoxylum bungeanum-cinnamon composite essential oil salt reducing and salt increasing agent

[0057] The above-mentioned pepper essential oil microcapsule powder, cinnamon essential oil microcapsule powder and salt are uniformly mixed and compounded in a mass ratio of (2-4):(1-2):(1-2) to obtain a pepper-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent.

[0058] Exemplarily, the mass ratio of Zanthoxylum bungeanum essential oil microcapsule powder, cinnamon essential oil microcapsule powder and table salt is (1:1:1), (2:1:1), (2:1:2), (2:2:1), (3:1:2), (3:2:1), (3:2:2), (3:1:1), (4:1:1), (4:1:2) or (4:2:1).

[0059] The invention discloses a Zanthoxylum bungeanum compound essential oil microcapsule salt reducing and salt increasing agent prepared by utilizing the preparation method of the Zanthoxylum bungeanum compound essential oil microcapsule salt reducing and salt increasing agent.

[0060] The preparation method and performance of the Zanthoxylum bungeanum-cinnamon bark composite essential oil microcapsule salt reducing and salt increasing agent of the present invention are described below with reference to several groups of specific examples.

[0061] It should be noted that, unless otherwise specified, the chemicals, chemical reagents, etc. used in the following examples are all conventional commercial products in the art.

[0062] Example 1

[0063] The preparation method of the Zanthoxylum bungeanum composite essential oil microcapsule salt reducing and salt increasing agent provided in this embodiment specifically comprises the following steps:

[0064] S1. Extraction of Zanthoxylum bungeanum essential oil and cinnamon essential oil

[0065] S1.1. Purchase "Dahongpao" Sichuan peppercorns from Hancheng, Shaanxi Province and cinnamon bark from Guangxi as raw materials. Grind 500 g of Sichuan peppercorns and 500 g of cinnamon bark respectively through an 80-mesh sieve to obtain Sichuan peppercorn powder and cinnamon bark powder, and set aside.

[0066] S1.2. Prepare a 1 L organic solution extraction system using n-hexane (≥99%) and anhydrous ethanol (≥99%) in a volume ratio of 1:1.

[0067] Take pepper powder (500g), soak it in 1L organic solution extraction system, use magnetic stirring for 4 hours, and then use a suction filter to obtain an impurity-free solution; then use a vacuum negative pressure rotary evaporator (50 rpm, 60°C) to rotary evaporate until the solution volume does not change. After collection, use a nitrogen blower to blow until the weight is constant to obtain pepper essential oil.

[0068] S1.3. The cinnamon bark powder is treated in the same manner to obtain cinnamon bark essential oil.

[0069] S2. Remove characteristic aroma

[0070] The Zanthoxylum bungeanum essential oil and the cinnamon bark essential oil are processed by adopting distillation extraction technology, microwave heating technology and embedding technology to obtain corresponding Zanthoxylum bungeanum essential oil microcapsule powder and cinnamon bark essential oil microcapsule powder respectively.

[0071] S2.1. Use distillation extraction technology to treat at a speed of 60r / min and a temperature of 80°C for 40min to preliminarily separate the volatile small molecule aromatic substances in the Zanthoxylum bungeanum essential oil from the Zanthoxylum bungeanum essential oil system, then place the separated Zanthoxylum bungeanum essential oil in a microwave heater and treat it at 500W for 1min to separate the characteristic aromatic substances in the Zanthoxylum bungeanum essential oil again, thereby removing the characteristic aroma of the Zanthoxylum bungeanum essential oil; and obtain defragranced Zanthoxylum bungeanum essential oil.

[0072] S2.2. Add the soy protein isolate solution to the defragranced Zanthoxylum bungeanum essential oil, mix and homogenize to complete the embedding; and freeze and dry to obtain Zanthoxylum bungeanum essential oil microcapsule powder.

[0073] Specifically, deodorized Zanthoxylum bungeanum essential oil is encapsulated in soy protein isolate using an encapsulation technique. To facilitate encapsulation, the soy protein isolate is dissolved in water to form a soy protein isolate solution. The encapsulation is then performed. The soy protein isolate solution and deodorized Zanthoxylum bungeanum essential oil are mixed in a volume ratio of 1:4, with the volume fraction of Zanthoxylum bungeanum essential oil at 2.1%. The deodorized Zanthoxylum bungeanum essential oil is then homogenized for 50 seconds, embedded in the encapsulated Zanthoxylum bungeanum essential oil, and then frozen and dried to obtain Zanthoxylum bungeanum essential oil microcapsule powder.

[0074] S2.3. Process the cassia bark essential oil with reference to steps S2.1 and S2.2 to obtain cassia bark essential oil microcapsule powder.

[0075] The distillation extraction technology is used to preliminarily separate the volatile small molecular aroma substances in the cinnamon essential oil from the cinnamon essential oil system at a speed of 60 r / min and a temperature of 80°C for 40 minutes. The separated cinnamon essential oil is then placed in a microwave heater and treated at 500 W for 1 minute to further separate the characteristic aroma substances in the cinnamon essential oil, thereby removing the characteristic aroma of the cinnamon essential oil to obtain defragranced cinnamon essential oil.

[0076] The soy protein isolate solution and the deodorized cinnamon essential oil were mixed in a volume ratio of 1.3:8, and the volume fraction of the cinnamon essential oil in the mixed system was 2.0%. The deodorized cinnamon essential oil was then homogenized for 50 seconds, embedded in the deodorized cinnamon essential oil, and frozen and dried to obtain cinnamon essential oil microcapsule powder.

[0077] S3, preparation of Zanthoxylum bungeanum-cinnamon composite essential oil salt reducing and salt increasing agent

[0078] Zanthoxylum bungeanum essential oil microcapsule powder, cinnamon bark essential oil microcapsule powder and salt are uniformly mixed and compounded in a mass ratio of 2:1:1 to obtain a target product, namely a Zanthoxylum bungeanum-cinnamon bark composite essential oil salt reducing and salt increasing agent, referred to as a salt reducing and salt increasing agent.

[0079] Example 2

[0080] The preparation method of the Zanthoxylum bungeanum composite essential oil microcapsule salt reducing and salt increasing agent provided in this embodiment specifically comprises the following steps:

[0081] S1. Extraction of Zanthoxylum bungeanum essential oil and cinnamon essential oil

[0082] The extraction in this step refers to Example 1;

[0083] S2. Remove characteristic aroma

[0084] Reference Example 1 for this step;

[0085] S3, preparation of Zanthoxylum bungeanum-cinnamon composite essential oil salt reducing and salt increasing agent

[0086] This step refers to Example 1; the difference from Example 1 is that the pepper essential oil microcapsule powder, cinnamon essential oil microcapsule powder and salt are uniformly mixed and compounded in a ratio of 1:1:1 to obtain the target product.

[0087] Example 3

[0088] The preparation method of the Zanthoxylum bungeanum composite essential oil microcapsule salt reducing and salt increasing agent provided in this embodiment specifically comprises the following steps:

[0089] S1. Extraction of Zanthoxylum bungeanum essential oil and cinnamon essential oil

[0090] The extraction in this step refers to Example 1;

[0091] S2. Remove characteristic aroma

[0092] Reference Example 1 for this step;

[0093] S3, preparation of Zanthoxylum bungeanum-cinnamon composite essential oil salt reducing and salt increasing agent

[0094] This step refers to Example 1; the difference from Example 1 is that the pepper essential oil microcapsule powder, cinnamon essential oil microcapsule powder and salt are uniformly mixed and compounded in a ratio of 3:1:1 to obtain the target product.

[0095] Example 4

[0096] The preparation method of the Zanthoxylum bungeanum composite essential oil microcapsule salt reducing and salt increasing agent provided in this embodiment specifically comprises the following steps:

[0097] S1. Extraction of Zanthoxylum bungeanum essential oil and cinnamon essential oil

[0098] The extraction in this step refers to Example 1;

[0099] S2. Remove characteristic aroma

[0100] Reference Example 1 for this step;

[0101] S3, preparation of Zanthoxylum bungeanum-cinnamon composite essential oil salt reducing and salt increasing agent

[0102] This step refers to Example 1; the difference from Example 1 is that the pepper essential oil microcapsule powder, cinnamon essential oil microcapsule powder and salt are uniformly mixed and compounded in a ratio of 3:2:2 to obtain the target product.

[0103] Example 5

[0104] The preparation method of the Zanthoxylum bungeanum composite essential oil microcapsule salt reducing and salt increasing agent provided in this embodiment specifically comprises the following steps:

[0105] S1. Extraction of Zanthoxylum bungeanum essential oil and cinnamon essential oil

[0106] The extraction in this step refers to Example 1;

[0107] S2. Remove characteristic aroma

[0108] Reference Example 1 for this step;

[0109] S3, preparation of Zanthoxylum bungeanum-cinnamon composite essential oil salt reducing and salt increasing agent

[0110] This step refers to Example 1; the difference from Example 1 is that the pepper essential oil microcapsule powder, cinnamon essential oil microcapsule powder and salt are uniformly mixed and compounded in a ratio of 4:1:1 to obtain the target product.

[0111] Furthermore, the embedding conditions of the present invention are optimized through preferred embodiments.

[0112] Preferred embodiment 1, embedding preferred embodiment of soy protein isolate solution and defragranced Zanthoxylum bungeanum essential oil

[0113] The purpose of this experiment is to design the volume ratio of soy protein isolate solution (hereinafter referred to as protein) and the defragranced Zanthoxylum bungeanum essential oil (hereinafter referred to as Zanthoxylum bungeanum essential oil) prepared in Example 1, the volume concentration of Zanthoxylum bungeanum essential oil, and then homogenize for 50 seconds to prepare Zanthoxylum bungeanum essential oil microcapsule powder; see Table 1 for details.

[0114] Zanthoxylum bungeanum essential oil microcapsule powder was prepared according to the conditions in Table 1. The panelists placed the sample in their mouths and chewed it for 30 seconds. The chewed sample was then collected and centrifuged at 3800 rpm for 10 minutes. The sodium content in the saliva supernatant was measured. The endogenous sodium content in the saliva was also subtracted. By measuring the sodium release in the oral cavity, the optimal embedding conditions for the Zanthoxylum bungeanum essential oil microcapsule powder were determined. The test results are shown in Table 1.

[0115] Table 1 Optimization results of embedding conditions of Zanthoxylum bungeanum essential oil microcapsules

[0116] Experiment No. Protein: Sichuan pepper essential oil Concentration of Sichuan pepper essential oil Sodium content (mg / g) 1 1:4 1.5％ 82.6 2 1:4 1.8％ 78.9 3 1:4 2.1％ 95.4 4 1:7 1.5％ 72.1 5 1:7 1.8％ 65.8 6 1:7 2.1％ 63.5 7 1:10 1.5％ 86.7 8 1:10 1.8％ 68.2 9 1:10 2.1％ 80.3

[0117] As can be seen from Table 1, under the conditions defined in the present invention, the sodium content of the defragranced Zanthoxylum bungeanum essential oil after embedding is above 63.5 mg / g, reaching a maximum of 95.4 mg / g; indicating that the present invention selects soy protein isolate as a wall material to embed the defragranced Zanthoxylum bungeanum essential oil, which can achieve a good embedding effect. It can also be seen that when the volume ratio of the soy protein isolate solution to the defragranced Zanthoxylum bungeanum essential oil is 1:4 and the volume concentration of the Zanthoxylum bungeanum essential oil is 2.1%, the defragranced Zanthoxylum bungeanum essential oil and the soy protein isolate solution are homogenized for 50 seconds, and the embedding amount of the defragranced Zanthoxylum bungeanum essential oil inside the soy protein isolate wall material is optimal.

[0118] Preferred embodiment 2, embedding preferred embodiment of soy protein isolate solution and deodorized cinnamon essential oil

[0119] The purpose of this experiment was to design the volume ratio of soy protein isolate solution (hereinafter referred to as protein) and defragranced cinnamon essential oil prepared in Example 1 (hereinafter referred to as cinnamon essential oil), the volume concentration of cinnamon essential oil, and then homogenize for 50 seconds to prepare cinnamon essential oil microcapsule powder; see Table 2 for details.

[0120] Cinnamon essential oil microcapsule powder was prepared as a sample according to the conditions in Table 2. The sodium content in each sample was determined by referring to the method in Preferred Example 1, as shown in Table 2.

[0121] Table 2 Optimal embedding conditions for cinnamon essential oil microcapsules

[0122] Experiment No. Protein: Cinnamon essential oil Volume fraction of cinnamon essential oil Sodium content (mg / g) 1 1:8 1.5％ 72.4 2 1:8 1.8％ 79.6 3 1:8 2.0％ 79.9 4 1.3:8 1.5％ 88.7 5 1.3:8 1.8％ 89.5 6 1.3:8 2.0％ 89.2 7 1.2:10 1.5％ 79.1 8 1.2:10 1.8％ 86.9 9 1.2:10 2.0％ 81.6

[0123] As can be seen from Table 2, under the conditions defined in the present invention, the sodium content of the defragranced cinnamon bark essential oil after embedding is as high as 72.4 mg / g, reaching a maximum of 89.2 mg / g. This indicates that the present invention uses soy protein isolate as a wall material to embed the defragranced cinnamon bark essential oil, which can achieve a good embedding effect. It can also be seen that when the volume ratio of the soy protein isolate solution to the defragranced cinnamon bark essential oil is 1.3:8 and the volume concentration of the cinnamon bark essential oil is 2.0%, and the defragranced cinnamon bark essential oil and soy protein isolate solution are homogenized for 50 seconds, the embedding amount of the defragranced cinnamon bark essential oil within the soy protein isolate wall material is optimal.

[0124] The performance of the salt reducing and salt increasing agent prepared in the above examples was further evaluated by the following tests.

[0125] Experiment 1: Evaluation of the effect of removing characteristic aroma of Zanthoxylum bungeanum and cinnamon essential oil microcapsules

[0126] Sensory evaluation was conducted on 45 consumers aged 18-30 years old. The evaluators were not required to have diseases that reduce the sensitivity of smell and taste. The characteristic aroma intensity of the pepper and cinnamon in the salt reducing and salt increasing agent of Example 1 was evaluated using a 10-point scale, where 10 points indicated a strong characteristic aroma, 5 points indicated that the characteristic aroma could be perceived, and 0 points indicated that the characteristic aroma could not be perceived.

[0127] A mixture of tomatoes, lettuce, cabbage, and purple cabbage was selected as a sample to be processed. The pepper and cinnamon essential oil microcapsules prepared by the present invention were added to the sample to be processed. The aroma intensity of the samples to be processed and the pepper-cinnamon essential oil microcapsules with different auxiliary materials was sensory evaluated. After each sample was evaluated, a 20-second rest was required to ensure that it was not affected by the previous sample. Invalid data with significant differences were eliminated through SPSS discrete point analysis to ensure the objectivity and accuracy of the evaluation results. The results are shown in Tables 3 and Figure 1 shown.

[0128] Table 3 Evaluation of the effect of embedding on the characteristic aroma intensity of Zanthoxylum bungeanum and cinnamon bark

[0129]

[0130]

[0131] From the results in Table 3, it can be found that the characteristic aroma intensity of Zanthoxylum bungeanum essential oil and cinnamon bark essential oil are both higher than that of the directly crushed powders of the two. After the aroma removal process involved in the present invention is adopted, the characteristic aroma intensity of Zanthoxylum bungeanum essential oil microcapsules and cinnamon bark essential oil microcapsules can be significantly weakened compared with the essential oil or powder; Figure 1 The Sichuan peppercorn-cinnamon bark composite essential oil salt-reducing and salt-enhancing agent can also retain the original natural aroma of the food. This proves that the characteristic aroma removal method used in Example 1 has a significant effect, increasing the saltiness of the sample while reducing the impact on the original flavor of the food.

[0132] Experiment 2: Evaluation of the Salt Reduction Effect of Zanthoxylum bungeanum-cinnamon Compound Essential Oil Microcapsules

[0133] The salt reduction effect evaluation continued using the previous 45 evaluators. For salinity evaluation, 5% saline was used as the blank group, and saline solutions with salt contents of 5%, 10%, 15%, 20%, 25%, 30%, and 35% were set as control groups. 5%, 10%, 15%, 20%, 25%, 30%, 35%, and 40% of the Sichuan pepper essential oil-cinnamon essential oil system (where Sichuan pepper essential oil: cinnamon essential oil = 2:1) were added to the blank group to set as experimental groups. The experimental groups were evaluated by giving saltiness higher than the control group (+), saltiness equal to the control group (=), and saltiness lower than the control group (-) relative to the control group. After each sample was evaluated, it was necessary to rinse the mouth with clean water for 10 seconds to ensure that it was not affected by the previous sample. The results of ≥80% of the evaluators were taken as the final salinity results, as shown in Table 4.

[0134] Table 4 Comparison of saltiness of different addition amounts of Zanthoxylum bungeanum composite essential oil microcapsules

[0135]

[0136] The results in Table 4 show that when the addition amount of Zanthoxylum bungeanum-cinnamon composite essential oil microcapsules in 5% salt water is 10%, the saltiness is equal to that of the 25% group without essential oil microcapsules, and the saltiness improvement effect is not obvious at 15%-30%. Even at an addition amount of 35%-40%, the salty sensory intensity is significantly weakened due to the obvious influence of the spice numbness and taste. Therefore, it is preferred that the Zanthoxylum bungeanum essential oil microcapsules, cinnamon essential oil microcapsules and salt are uniformly mixed and compounded in a mass ratio of 2:1:1, which has the best effect of reducing salt and increasing saltiness.

[0137] Experiment 3: Electronic tongue evaluation results of salt-reducing and salt-increasing agents

[0138] The salt-reducing effect of the Sichuan pepper-cinnamon compound essential oil microcapsule salt-reducing and salt-increasing agent was evaluated by electronic tongue, with Sichuan pepper compound essential oil microcapsules, cinnamon compound essential oil microcapsules and Sichuan pepper-cinnamon compound essential oil microcapsules as the objects, and the reference solution was set to 30mmol / L potassium chloride + 0.3mmol / L tartaric acid. Pour the prepared solution into a special measuring cup for the electronic tongue and measure 3 times at room temperature. The instrument stabilizes after the first measurement, and the average value of the last 3 signal data points is used as the taste signal intensity of the sample. The tasteless point is the output of the reference solution. The reference solution is composed of potassium chloride and tartaric acid to form a taste value. Therefore, the tasteless point of sour taste is -13, the tasteless point of salty taste is -6, and the other tasteless points are 0. Based on this, when the taste value of the sample is lower than the tasteless point, it means that the sample has no such taste, otherwise it has such taste. The measurement data is recorded, such as Figure 2Compared with Zanthoxylum bungeanum compound essential oil microcapsules and cinnamon bark compound essential oil microcapsules, Zanthoxylum bungeanum-cinnamon bark compound essential oil microcapsules have the strongest salt-increasing effect and the best salt-reducing effect.

[0139] The above experiments all used the salt-reducing and salt-increasing agent prepared in Example 1. The salt-reducing and salt-increasing agents prepared in Examples 2 to 5 also had the same salt-reducing and salt-increasing performance. Furthermore, the salt-reducing and salt-increasing agents prepared after embedding according to the parameters designed in Tables 3 and 4 also had the same or similar salt-reducing and salt-increasing performance as Example 1. The present invention utilizes the sweet and fresh taste of cinnamon bark to synergistically enhance saltiness with Sichuan peppercorns, and removes the characteristic aroma of Sichuan peppercorn and cinnamon bark essential oils, respectively, without affecting the taste of food. The salt-reducing and salt-increasing agent has good solubility, reduces salt usage by 25%-30%, and has a wide range of applications.

[0140] Obviously, the above embodiments are merely examples to clearly illustrate the technical solutions of the present invention and are not intended to limit the implementation methods. Those skilled in the art will readily appreciate that other variations or modifications can be made based on the above descriptions, and it is not necessary or possible to enumerate all implementation methods here. Obvious variations or modifications derived therefrom remain within the scope of protection of the present invention.

Claims

1. A method for preparing a Zanthoxylum bungeanum-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent, characterized in that: The following steps are involved: S1. Extraction of Zanthoxylum bungeanum essential oil and cinnamon essential oil Extracting Zanthoxylum bungeanum essential oil and cassia bark essential oil from Zanthoxylum bungeanum and cassia bark respectively; S2. Remove characteristic aroma The Zanthoxylum bungeanum essential oil and the cinnamon bark essential oil are sequentially treated with distillation extraction technology, microwave heating technology and embedding technology to obtain the corresponding Zanthoxylum bungeanum essential oil microcapsule powder and cinnamon bark essential oil microcapsule powder respectively; S3, preparation of Zanthoxylum bungeanum-cinnamon composite essential oil salt reducing and salt increasing agent The above-mentioned pepper essential oil microcapsule powder, cinnamon essential oil microcapsule powder and salt are uniformly mixed and compounded in a mass ratio of (2-4): (1-2): (1-2) to obtain a pepper-cinnamon composite essential oil microcapsule salt reducing and increasing agent.

2. The method for preparing the Zanthoxylum bungeanum-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent according to claim 1, characterized in that: The step S1 specifically includes: S1.

1. Grind the peppercorns and cinnamon bark into powder respectively, and pass through an 80-mesh sieve to obtain peppercorn powder and cinnamon bark powder; S1.

2. Soaking Zanthoxylum bungeanum powder in an organic solution, stirring, separating, and evaporating to obtain Zanthoxylum bungeanum essential oil; the ratio of the Zanthoxylum bungeanum powder to the organic solution is (1-1.5) g: (2-3) mL; S1.

3. According to the method of step S1.2, the cinnamon powder is processed to obtain cinnamon essential oil.

3. The method for preparing the Zanthoxylum bungeanum-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent according to claim 2, characterized in that: In the step S1.2, the organic solution is prepared by mixing n-hexane and anhydrous ethanol in a volume ratio of (1 to 3): (1 to 3); the stirring time is 3 hours to 5 hours; the evaporation is vacuum negative pressure rotary evaporation, and the evaporation conditions are: rotation speed 40 r / min to 80 r / min, temperature 50°C to 70°C.

4. The method for preparing the Zanthoxylum bungeanum-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent according to claim 1, characterized in that: The step S2 specifically includes: S2.

1. Using distillation extraction and microwave heating technology to remove the characteristic aromatic substances in the Zanthoxylum bungeanum essential oil to obtain deodorized Zanthoxylum bungeanum essential oil; S2.2, add the soy protein isolate solution to the defragranced Zanthoxylum bungeanum essential oil, mix and homogenize to complete the embedding; and freeze and dry to obtain Zanthoxylum bungeanum essential oil microcapsule powder; S2.

3. Process the cassia bark essential oil with reference to steps S2.1 and S2.2 to obtain cassia bark essential oil microcapsule powder.

5. The method for preparing the Zanthoxylum bungeanum-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent according to claim 4, characterized in that: In step S2.1, the conditions of the distillation extraction technology are: vacuum negative pressure rotary evaporation, rotation speed 60r / min to 80r / min, temperature 80°C to 100°C, and time 40min to 50min.

6. The method for preparing the Zanthoxylum bungeanum-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent according to claim 4, characterized in that: In step S2.1, the conditions of the microwave heating technology are: power 400W to 600W, time 1min to 3min.

7. The method for preparing the Zanthoxylum bungeanum-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent according to claim 4, characterized in that: In step S2.2, the volume ratio of the defragranced Zanthoxylum bungeanum essential oil to the soy protein isolate solution is 1:(4-10); the volume fraction of the defragranced Zanthoxylum bungeanum essential oil in the mixed system is 1.5%-2.1%; and the homogenization time is 50s-60s.

8. The method for preparing the Zanthoxylum bungeanum-cinnamon composite essential oil microcapsule salt reducing and salt increasing agent according to claim 4, characterized in that: In step S2.3, the volume ratio of the defragranced cinnamon bark essential oil to the soy protein isolate solution is (1-1.3):(8-10); the volume fraction of the defragranced cinnamon bark essential oil in the mixed system is 1.5%-2%; and the homogenization time is 50s-60s.

9. The Zanthoxylum bungeanum composite essential oil microcapsule salt reducing and salt increasing agent prepared by the preparation method of the Zanthoxylum bungeanum composite essential oil microcapsule salt reducing and salt increasing agent according to claim 1.

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