Fragrance locking method based on tea fragrance and application of fragrance locking method in food

Abstract

The invention discloses an aroma locking method based on tea aroma and application of the aroma locking method in food, and belongs to the technical field of tea aroma locking. The preparation method comprises the following steps: dissolving sodium alginate and agar in water, sequentially adding tea essence, a calcium carbonate dispersion liquid, an antioxidant and a stabilizer to obtain a mixed system I, dropwise adding the mixed system I into an oil-phase carrier for curing, and centrifugally collecting to obtain hydrogel; adding hydrogel into the palmitic acid-stearic acid eutectic to obtain a mixed system II, dropwise adding the mixed system II into an oil phase carrier for curing, and centrifugally collecting to obtain gel composite particles; dissolving chitosan in a solvent, sequentially adding a disintegrating agent and a poloxamer mixed solution, and mixing to obtain a composite solution; and finally, putting the gel composite particles into the composite solution, stirring to form a chitosan layer, dropwise adding a calcium chloride solution to carry out cross-linking reaction, and centrifugally washing to obtain the tea aroma type microcapsule. According to the invention, the temperature-controlled phase-change material is combined with a nano microcapsule technology, so that intelligent slow release of tea aroma is realized.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of tea aroma locking, and particularly relates to a tea aroma locking method and application in food. BACKGROUND

[0002] Tea contains various biochemical components such as tea polyphenols, amino acids, caffeine and the like, which play an important role in the formation and maintenance of tea aroma. Tea aroma is one of the important indicators of tea quality, directly affecting the taste and market competitiveness. Aroma can improve the attractiveness of tea and increase the favorability of consumers to tea, so the tea aroma locking technology is particularly important.

[0003] The traditional method is to spray spices or essences on the surface of food and let them dry naturally. This method causes the volatile spices to volatilize quickly, the tea aroma to be insufficiently adsorbed, the aroma to not penetrate the inside, the smell to be choking and the aroma to be weak when eating, the aroma to not last long and the aroma to not be able to blend with food, resulting in a poor consumer experience. The spices and essences themselves are unstable and volatile, and cannot meet the consumer demand for long-lasting aroma. The traditional microcapsule technology using gelatin, gum arabic and other gel materials as capsule materials cannot load a high proportion of active ingredients when the proportion of the added material is increased, the viscosity of the primary emulsion is also increased, resulting in a decrease in the preparation efficiency and yield, and a poor encapsulation effect. Therefore, it is necessary to find a method for slow release of tea aroma. SUMMARY

[0004] Based on the deficiencies of the prior art, the purpose of the present application is to provide a tea aroma locking method and application in food.

[0005] The first aspect of the present application provides a tea aroma locking method, comprising the following steps: S1: Dissolve sodium alginate and agar in water, then add tea essence, calcium carbonate dispersion, antioxidant and stabilizer in sequence to obtain a mixed system one, drop the mixed system one into an oil phase carrier for solidification, centrifuge and collect to obtain a hydrogel; S2: Add the hydrogel to palmitic acid-stearic acid eutectic to obtain a mixed system two, drop the mixed system two into an oil phase carrier for solidification, centrifuge and collect to obtain a gel composite particle; S3: Dissolve chitosan in a solvent, then add a disintegrating agent and a poloxamer mixture in sequence, and mix to obtain a composite solution; S4: Place the gel composite particle in the composite solution, stir to form a chitosan layer, drop calcium chloride solution for cross-linking reaction, centrifuge and wash to obtain tea aroma type microcapsules.

[0006] In some embodiments, the palmitic acid-stearic acid co-crystal is prepared by the following steps: mixing palmitic acid and stearic acid in a mass ratio of 1:1 at 55-65℃, cooling to 40-50℃ at a rate of 1℃ / min, incubating for 1h, and removing the uncrystallized impurities to obtain the palmitic acid-stearic acid co-crystal.

[0007] In some embodiments, the oil phase carrier in S1 and S2 is selected from at least one of liquid paraffin and food-grade caprylocaproyl glycerides, and the temperature of the oil phase carrier in S1 and S2 is 2-6℃; the solvent in S3 is selected from at least one of acetic acid and citric acid, and the mass-volume percentage concentration of the solvent is 0.8-1.2%.

[0008] It should be noted that the oil phase carrier only serves as a refrigeration carrier and does not participate in the structural composition.

[0009] In some embodiments, in S1, the amount of water is 8-12 times the sum of the amounts of sodium alginate and agar, and the temperature of the water is 75-85℃; and the palmitic acid-stearic acid co-crystal in S2 is in a molten state.

[0010] The melting temperature of the palmitic acid-stearic acid co-crystal is 60-70℃.

[0011] In some embodiments, in S4, the stirring speed is 250-350 rpm, the stirring time is 8-12 min, and ethanol is used for washing.

[0012] In some embodiments, the amount of sodium alginate is 0.6-1 parts by weight; the amount of agar is 0.1-0.3 parts by weight; the amount of calcium carbonate dispersion is 4-5 parts by weight; the amount of antioxidant is 0.05-0.15 parts by weight; the amount of stabilizer is 0.1-0.5 parts by weight; the amount of palmitic acid-stearic acid co-crystal is 4-6 parts by weight; the amount of tea fragrance is 1-3 parts by weight; the amount of chitosan is 0.5-2 parts by weight; the amount of disintegrating agent is 0.02-0.05 parts by weight; the amount of poloxamer mixed solution is 1-5 parts by weight; and the amount of calcium chloride solution is 4-6 parts by weight.

[0013] In some embodiments, the poloxamer mixed solution is prepared by mixing poloxamer F127 and poloxamer F68 in a mass ratio of 2-4:0.5-1.5.

[0014] In some embodiments, the calcium carbonate dispersion is nano calcium carbonate dispersed in a sodium citrate aqueous solution, and the mass fraction of the sodium citrate aqueous solution is 0.05-0.15%; and the concentration of the calcium chloride solution is 0.4-0.6M.

[0015] In the present application, the calcium carbonate dispersion solution is specifically 0.04-0.06 g of nano calcium carbonate dispersed in 4.94-4.96 g of sodium citrate aqueous solution, and the actual application can be adjusted according to this ratio.

[0016] In some embodiments, the antioxidant is selected from at least one of citric acid, ascorbic acid, lactic acid; the stabilizer is selected from at least one of glycerol, sorbitol, propylene glycol; the disintegrant is selected from at least one of cross-linked polyvinylpyrrolidone, cross-linked sodium carboxymethylcellulose.

[0017] The second aspect of the present application is to provide a method for locking aroma based on tea aroma in food.

[0018] Compared with the prior art, the present application has the following beneficial effects: 1、The present application realizes the slow release of tea aroma by combining temperature-controlled phase change materials with nano microcapsule technology. Organic phase change material palmitic acid-stearic acid eutectic is used as the shell, sodium alginate-agar is embedded in calcium carbonate gel and essence is used as the core material, and environmentally friendly high molecular material chitosan is used as the wall material to prepare microcapsules. At room temperature, the solid phase change material encloses the essence, significantly reducing the volatility; when brewing, the phase change material melts and releases the core material. The nano calcium carbonate embedded in the sodium alginate-agar double network gel is used to trigger the H + -CaCO3 reaction (release of Ca 2 + ), and the newly generated Ca 2+ can be cross-linked with the carboxyl group of sodium alginate to form a gel layer, thereby reducing the subsequent release rate of tea essence; at the same time, the double helix structure of agar can gel at low temperature (<40℃) to fix the essence molecules, and can be unzipped at high temperature (>85℃) to open the channel, realizing low-temperature aroma locking and high-temperature release, optimizing the aroma release curve, and making the tea maintain stable and rich aroma during the entire brewing process, improving the aroma intensity and durability.

[0019] 2、The present application coats a layer of chitosan on the gel composite particles, so that the microcapsules have strong mechanical strength, which is used to reduce the probability of capsule extrusion and breakage during transportation, strengthen the structure of the gel composite particles, provide a chemical cross-linked network structure, and prolong the shelf life of tea-scented microcapsules. BRIEF DESCRIPTION OF DRAWINGS

[0020] Figure 1 The morphology and structure characterization diagram of the tea-scented microcapsules prepared in Example 1. DETAILED DESCRIPTION

[0021] The present application will be further described in detail below in combination with the drawings and examples.

[0022] Example 1 A tea aroma-based aroma locking method, comprising the following steps: S1: 0.8 parts by weight of sodium alginate (Shanghai Maikelin Biotechnology Co., Ltd.), 0.2 parts by weight of agar (BioFroxx GmbH) are dissolved in water at 80°C, then 2 parts by weight of tea aroma, 4 parts by weight of calcium carbonate dispersion, 0.1 parts by weight of citric acid (Guangdong Damao Chemical Reagent Co., Ltd.) and 0.3 parts by weight of glycerol (Shanghai Maikelin Biotechnology Co., Ltd.) are added in sequence to obtain a mixed system one, the mixed system one is dropped into liquid paraffin (Shanghai Maikelin Biotechnology Co., Ltd.) at 4°C for solidification, and the hydrogel is collected by centrifugation; wherein the calcium carbonate dispersion is 0.05g of nano calcium carbonate (Shanghai Maikelin Biotechnology Co., Ltd.) dispersed in 4.95g of sodium citrate aqueous solution (Guangdong Damao Chemical Reagent Co., Ltd.), and the mass fraction of the sodium citrate aqueous solution is 0.1%; the amount of water is 10 times the sum of the amounts of sodium alginate and agar; S2: 5 parts by weight of palmitic acid-stearic acid eutectic crystal in a molten state is added to the hydrogel prepared in S1 to obtain a mixed system two, the mixed system two is dropped into liquid paraffin at 4°C for solidification, and the gel composite particles are collected by centrifugation; wherein the palmitic acid-stearic acid eutectic crystal is prepared by the following steps: 1:1 mass ratio of palmitic acid (Shanghai Maikelin Biotechnology Co., Ltd.) and stearic acid (Shanghai Maikelin Biotechnology Co., Ltd.) are mixed at 60°C, cooled to 45°C at a rate of 1°C / min, and crystallized for 1h, and then the uncrystallized impurities are removed to obtain the palmitic acid-stearic acid eutectic crystal; S3: 1.5 parts by weight of chitosan (Shanghai Maikelin Biotechnology Co., Ltd.) is dissolved in 60 parts by weight of 1% acetic acid (Guangdong Damao Chemical Reagent Co., Ltd.) in mass percentage concentration, 0.03 parts by weight of cross-linked povidone (Shanghai Maikelin Biotechnology Co., Ltd.) and 3 parts by weight of poloxamer mixed solution are added in sequence, and then a composite solution is obtained after mixing; wherein the poloxamer mixed solution is prepared by mixing poloxamer F127 (Shanghai Maikelin Biotechnology Co., Ltd.) and poloxamer F68 (Shanghai Maikelin Biotechnology Co., Ltd.) at a mass ratio of 3:1; S4: the gel composite particles prepared in S2 are placed in the composite solution prepared in S3, stirred at 300 rpm for 10 min to form a chitosan layer, 5 parts by weight of 0.5M calcium chloride solution (Shanghai Maikelin Biotechnology Co., Ltd.) is added dropwise for cross-linking reaction, washed with ethanol after centrifugation, and naturally air-dried to obtain tea aroma type microcapsules.

[0023] The tea aroma-based aroma locking method is applied in food.

[0024] Example 2 A tea aroma-based aroma locking method, comprising the following steps: S1: 1 parts by weight of sodium alginate, 0.3 parts by weight of agar were dissolved in 85℃ water, then 3 parts by weight of tea flavor, 4 parts by weight of calcium carbonate dispersion liquid, 0.15 parts by weight of ascorbic acid (Guangdong Damao Chemical Reagent Co., Ltd.) and 0.35 parts by weight of sorbitol (Shanghai Maikelin Biotechnology Co., Ltd.) were added in sequence to obtain a mixed system one, the mixed system one was dropped into 6℃ food-grade capryl capric glycerin (Shanghai Maikelin Biotechnology Co., Ltd.) to solidify, and the hydrogel was collected by centrifugation; wherein the calcium carbonate dispersion liquid was 0.04g of nano calcium carbonate dispersed in 4.96g of sodium citrate aqueous solution, the mass fraction of sodium citrate aqueous solution was 0.15%; the amount of water was 12 times the sum of the amount of sodium alginate and agar; S2: 6 parts by weight of palmitic acid-stearic acid eutectic crystal in a molten state was added to the hydrogel prepared in S1 to obtain a mixed system two, the mixed system two was dropped into 6℃ food-grade capryl capric glycerin to solidify, and the gel composite particles were collected by centrifugation; wherein the palmitic acid-stearic acid eutectic crystal was prepared by the following steps: 1:1 mass ratio of palmitic acid and stearic acid were mixed at 65℃, cooled to 50℃ at a rate of 1℃ / min, and crystallized for 1h, then the uncrystallized impurities were removed to obtain the palmitic acid-stearic acid eutectic crystal; S3: 2 parts by weight of chitosan was dissolved in 60 parts by weight of 1.2% mass volume percentage concentration of citric acid, 0.05 parts by weight of cross-linked sodium carboxymethyl cellulose (Shanghai Yuanye Biotechnology Co., Ltd.) was added in sequence, 5 parts by weight of poloxamer mixed solution was added, and then a composite solution was obtained after mixing; wherein the poloxamer mixed solution was mixed by poloxamer F127 and poloxamer F68 at a mass ratio of 4:1.5; S4: the gel composite particles prepared in S2 were placed in the composite solution prepared in S3, stirred at 350 rpm for 12 min to form a chitosan layer, 6 parts by weight of 0.6M calcium chloride solution was added dropwise for cross-linking reaction, washed with ethanol after centrifugation, and naturally air-dried to obtain tea-flavored microcapsules.

[0025] Application of a tea aroma locking method in food.

[0026] Example 3 A tea aroma locking method, comprising the following steps: S1: 0.6 parts by weight of sodium alginate, 0.1 parts by weight of agar were dissolved in water at 75℃, then 1 parts by weight of tea fragrance, 5 parts by weight of calcium carbonate dispersion liquid, 0.05 parts by weight of lactic acid and 0.1 parts by weight of propylene glycol (Guangdong Damao Chemical Reagent Co., Ltd.) were added in sequence to obtain a mixed system one, the mixed system one was dropped into liquid paraffin at 2℃ to solidify, and the hydrogel was collected by centrifugation; wherein the calcium carbonate dispersion liquid was 0.06g of nano calcium carbonate dispersed in 4.94g of sodium citrate aqueous solution, and the mass fraction of the sodium citrate aqueous solution was 0.05%; the amount of water was 8 times the sum of the amounts of sodium alginate and agar; S2: 4 parts by weight of palmitic acid-stearic acid eutectic crystal in a molten state was added with the hydrogel prepared in S1 to obtain a mixed system two, the mixed system two was dropped into liquid paraffin at 2℃ to solidify, and the gel composite particles were collected by centrifugation; wherein the palmitic acid-stearic acid eutectic crystal was prepared by the following steps: 1:1 mass ratio of palmitic acid and stearic acid were mixed at 55℃, cooled to 40℃ at a rate of 1℃ / min, and crystallized for 1h, and then the uncrystallized impurities were removed to obtain the palmitic acid-stearic acid eutectic crystal; S3: 0.5 parts by weight of chitosan was dissolved in 60 parts by weight of 0.8% acetic acid (mass percentage concentration), 0.02 parts by weight of cross-linked povidone and 1 parts by weight of poloxamer mixed liquid were added in sequence, and then a composite solution was obtained after mixing; S4: the gel composite particles prepared in S2 were placed in the composite solution prepared in S3, stirred at 250 rpm for 8 min to form a chitosan layer, 4 parts by weight of 0.4M calcium chloride solution was added dropwise for cross-linking reaction, washed with ethanol after centrifugation, and then naturally air-dried to obtain tea-scented microcapsules.

[0027] The application of the above-mentioned tea aroma locking method in food.

[0028] Example 4 A tea aroma locking method, comprising the following steps: S1: 0.7 parts by weight of sodium alginate, 0.2 parts by weight of agar were dissolved in water at 75℃, then 2 parts by weight of tea fragrance, 5 parts by weight of calcium carbonate dispersion liquid, 0.08 parts by weight of citric acid and 0.2 parts by weight of sorbitol were added in sequence to obtain a mixed system one, the mixed system one was dropped into food-grade capryl capric glycerin at 3℃ to solidify, and the hydrogel was collected by centrifugation; wherein the calcium carbonate dispersion liquid was 0.06g of nano calcium carbonate dispersed in 4.94g of sodium citrate aqueous solution, and the mass fraction of the sodium citrate aqueous solution was 0.1%; the amount of water was 9 times the sum of the amounts of sodium alginate and agar; S2: 5 parts by weight of the palmitic acid-stearic acid eutectic in a molten state is added with the hydrogel prepared in S1 to obtain a mixed system II, the mixed system II is dropped into food-grade caprylocapryl acid glycerin at 3℃ to solidify, and the gel composite particles are collected by centrifugation; wherein the palmitic acid-stearic acid eutectic is prepared by the following steps: 1:1 by mass ratio of palmitic acid and stearic acid is mixed at 60℃, cooled to 50℃ at a rate of 1℃ / min, and crystallized for 1h, and the uncrystallized impurities are removed to obtain the palmitic acid-stearic acid eutectic; S3: 1 part by weight of chitosan is dissolved in 60 parts by weight of 0.9% by mass / volume concentration of citric acid, 0.03 parts by weight of cross-linked sodium carboxymethyl cellulose, and 2 parts by weight of poloxamer mixed solution are sequentially added, and a mixed solution is obtained after mixing; wherein the poloxamer mixed solution is prepared by mixing poloxamer F127 and poloxamer F68 at a mass ratio of 3:1; S4: the gel composite particles prepared in S2 are placed in the mixed solution prepared in S3, stirred at 300 rpm for 10 min to form a chitosan layer, 5 parts by weight of 0.5 M calcium chloride solution is added dropwise for cross-linking reaction, washed with ethanol after centrifugation, and naturally air-dried to obtain tea-flavored microcapsules.

[0029] The tea aroma locking method based on tea aroma is applied to food.

[0030] Example 5 A tea aroma locking method based on tea aroma, comprising the following steps: S1: 0.9 parts by weight of sodium alginate and 0.2 parts by weight of agar are dissolved in water at 80℃, then 2 parts by weight of tea essence, 4 parts by weight of calcium carbonate dispersion, 0.12 parts by weight of lactic acid and 0.5 parts by weight of glycerol are sequentially added to obtain a mixed system I, the mixed system I is dropped into liquid paraffin at 4℃ to solidify, and the hydrogel is collected by centrifugation; wherein the calcium carbonate dispersion is 0.05g of nano calcium carbonate dispersed in 4.95g of sodium citrate aqueous solution, and the mass fraction of the sodium citrate aqueous solution is 0.15%; the amount of water is 11 times the sum of the amounts of sodium alginate and agar; S2: 5 parts by weight of the palmitic acid-stearic acid eutectic in a molten state is added with the hydrogel prepared in S1 to obtain a mixed system II, the mixed system II is dropped into food-grade caprylocapryl acid glycerin at 3℃ to solidify, and the gel composite particles are collected by centrifugation; wherein the palmitic acid-stearic acid eutectic is prepared by the following steps: 1:1 by mass ratio of palmitic acid and stearic acid is mixed at 60℃, cooled to 50℃ at a rate of 1℃ / min, and crystallized for 1h, and the uncrystallized impurities are removed to obtain the palmitic acid-stearic acid eutectic; S3: 1.8 parts by weight of chitosan was dissolved in 60 parts by weight of 1% acetic acid (mass / volume percentage), 0.04 parts by weight of cross-linked povidone, 4 parts by weight of poloxamer mixed solution were added in turn, and a composite solution was obtained after mixing; wherein the poloxamer mixed solution was prepared by mixing poloxamer F127 and poloxamer F68 at a mass ratio of 3:1; S4: the gel composite particles prepared in S2 were placed in the composite solution prepared in S3, stirred at 300 rpm for 10 min to form a chitosan layer, 5 parts by weight of 0.5 M calcium chloride solution was added dropwise for cross-linking reaction, and after centrifugation, ethanol was used for washing, and then natural air drying to obtain tea-flavored microcapsules.

[0031] The above-mentioned tea aroma-based aroma locking method is applied in food.

[0032] Comparative Example 1 The same as Example 1, the only difference is that the nano calcium carbonate is replaced by the same amount of talc (Shanghai Maikelin Biochemical Technology Co., Ltd.).

[0033] Comparative Example 2 The same as Example 1, the only difference is that agar is replaced by the same amount of gelatin (Shanghai Maikelin Biochemical Technology Co., Ltd.).

[0034] Comparative Example 3 The same as Example 1, the only difference is that sodium alginate is replaced by the same amount of carboxymethyl cellulose (Shanghai Maikelin Biochemical Technology Co., Ltd.).

[0035] Comparative Example 4 The same as Example 1, the only difference is that palmitic acid-stearic acid co-crystal is replaced by the same amount of liquid paraffin.

[0036] Comparative Example 5 The same as Example 1, the only difference is that the gel composite particles do not adopt a core-shell structure. That is, S1 is: 0.8 parts by weight of sodium alginate and 0.2 parts by weight of agar are dissolved in water at 80°C, then 2 parts by weight of tea aroma, 4 parts by weight of calcium carbonate dispersion, 0.1 parts by weight of citric acid and 0.3 parts by weight of glycerol are added in turn to obtain a mixed system one. S2 is: 5 parts by weight of palmitic acid-stearic acid co-crystal in a molten state is added to the mixed system one to obtain a mixed system two, the mixed system two is dropped into liquid paraffin at 4°C for solidification, and the gel composite particles are collected by centrifugation.

[0037] Comparative Example 6 The same as Example 1, the only difference is that the outer layer of chitosan of the gel composite particles is cancelled, that is, S3 and S4 are not performed.

[0038] In order to prove that the tea-scented microcapsules provided by the embodiments of the present application have excellent fragrance retention performance, the following performance tests are conducted on the tea-scented microcapsules provided by Examples 1-5 and Comparative Examples 1-6, and the test results are shown in Table 1.

[0039] The tea-scented microcapsules prepared by Examples 1-5 and Comparative Examples 1-6 are taken as samples for sensory evaluation and mechanical performance determination. 1 g of tea-scented microcapsules + 3 g of tea leaves are placed in 80°C water, and the tea water smell is evaluated at 12 h, 48 h, 96 h and 144 h, respectively. The same weight of tea-scented microcapsules is placed in a 40-mesh sieve and shaken, the fragments are weighed, and the crushing rate is calculated.

[0040] Table 1 As can be seen from Table 1, the tea-scented microcapsules provided by Examples 1-5 have good aroma release performance, maintain a relatively high aroma for up to 144 h, and have relatively strong mechanical strength, with a crushing rate far superior to that of Comparative Examples 1-6. The replacement of calcium carbonate, agar, sodium alginate or palmitic acid-stearic acid co-crystals in Comparative Examples 1-4 respectively results in a decrease in both odor persistence and mechanical strength; Comparative Example 5 does not use a core-shell structure, resulting in the formation of a dense network of sodium alginate encountering calcium ions too early, so that the aroma cannot be released, and the overall aroma score is low; Comparative Example 6 has a significantly increased crushing rate due to the absence of a chitosan layer on the gel composite particles.

[0041] In combination with Figure 1 As can be seen, Figure 1 Figure A in the present application shows that the microcapsules are irregular spherical or ellipsoidal, with a particle size mainly distributed between 150-400 microns, and have good dispersibility; Figure B further reveals that the overall smoothness of the particle surface is acceptable, but there are obvious shrinkage and indentation phenomena, which are mainly caused by the deformation of the internal hydrogel after freeze-drying and the volume shrinkage during the solidification of the phase change material; Figure C shows that the particle surface presents a dense and continuous coating state, and no obvious cracks or holes are seen, which confirms that the wall material forms an effective physical barrier, which is conducive to preventing the volatilization of the fragrance.

[0042] The above only describes some embodiments of the present application. For those skilled in the art, without departing from the concept of the present application, several modifications and improvements can be made, which are all within the scope of protection of the present application.

Claims

1. A method for locking aroma based on tea leaves, characterized in that, It comprises the following steps: S1: dissolving sodium alginate and agar in water, then adding tea aroma, calcium carbonate dispersion, antioxidant and stabilizer in sequence to obtain a mixed system I, dropping the mixed system I into an oil phase carrier to solidify, and collecting the hydrogel by centrifugation; S2: adding the hydrogel to the palmitic acid-stearic acid eutectic crystal to obtain a mixed system II, dropping the mixed system II into an oil phase carrier to solidify, and collecting the gel composite particles by centrifugation; S3: dissolving chitosan in a solvent, adding a disintegrating agent and a poloxamer mixture in sequence, and obtaining a composite solution after mixing; S4: placing the gel composite particles in the composite solution, stirring to form a chitosan layer, adding calcium chloride solution dropwise for crosslinking reaction, and obtaining tea-scented microcapsules after centrifugal washing.

2. The tea aroma-based aroma-locking method according to claim 1, characterized by, The palmitic acid-stearic acid eutectic crystal is prepared by the following steps: mixing palmitic acid and stearic acid with a mass ratio of 1:1 at 55-65℃, cooling to 40-50℃ at a rate of 1℃ / min, and crystallizing for 1h, and then removing the uncrystallized impurities to obtain the palmitic acid-stearic acid eutectic crystal.

3. The tea aroma-based fragrance locking method according to claim 1, characterized by, The oil phase carrier in S1 and S2 is selected from at least one of liquid paraffin and food-grade caprylocaproyl glycerides, and the temperature of the oil phase carrier in S1 and S2 is 2-6℃; the solvent in S3 is selected from at least one of acetic acid and citric acid, and the mass-volume percentage concentration of the solvent is 0.8-1.2%.

4. The tea aroma-based fragrance locking method according to claim 1, characterized by, In S1, the amount of water is 8-12 times the sum of the amounts of sodium alginate and agar, and the temperature of water is 75-85℃; in S2, the palmitic acid-stearic acid eutectic crystal is in a molten state.

5. The tea aroma-based fragrance locking method according to claim 1, characterized by, In S4, the stirring speed is 250-350 rpm, the stirring time is 8-12 min, and ethanol is used for washing.

6. The tea aroma-based fragrance locking method according to claim 1, characterized by, The amount of sodium alginate is 0.6-1 parts by weight; the amount of agar is 0.1-0.3 parts by weight; the amount of calcium carbonate dispersion is 4-5 parts by weight; the amount of antioxidant is 0.05-0.15 parts by weight; the amount of stabilizer is 0.1-0.5 parts by weight; the amount of palmitic acid-stearic acid eutectic crystal is 4-6 parts by weight; the amount of tea aroma is 1-3 parts by weight; the amount of chitosan is 0.5-2 parts by weight; the amount of disintegrating agent is 0.02-0.05 parts by weight; the amount of poloxamer mixture is 1-5 parts by weight; and the amount of calcium chloride solution is 4-6 parts by weight.

7. The tea aroma-based lock aroma method according to claim 6, characterized by, The poloxamer mixture is prepared by mixing poloxamer F127 and poloxamer F68 with a mass ratio of 2-4:0.5-1.

5.

8. The tea aroma-based lock aroma method according to claim 6, characterized by, The calcium carbonate dispersion is nano calcium carbonate dispersed in a sodium citrate aqueous solution, and the mass fraction of the sodium citrate aqueous solution is 0.05-0.15%; the concentration of the calcium chloride solution is 0.4-0.6M.

9. The tea aroma-based lock aroma method according to claim 6, characterized by, The antioxidant is selected from at least one of citric acid, ascorbic acid, and lactic acid; the stabilizer is selected from at least one of glycerol, sorbitol, and propylene glycol; and the disintegrating agent is selected from at least one of crosslinked polyvinylpyrrolidone and crosslinked sodium carboxymethylcellulose.

10. Use of the tea aroma-based fragrance locking method according to any one of claims 1-9 in food.

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