Microcapsule embedding preparation method of milk-flavor essence resistant to high-temperature baking
By mixing milk flavoring with specific components and constructing a dense wall matrix to form high-temperature resistant microcapsules, the problem of flavor loss of milk flavoring during baking is solved, and flavor retention is achieved during high-temperature baking.
CN122004446APending Publication Date: 2026-05-12GUANGDONG HENGYU BIOTECHNOLOGY CO LTD
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Patent Information
- Application Number
- CN202610358263.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-03-23
- Publication Date
- 2026-05-12
AI Technical Summary
Technical Problem
Traditional milk flavorings are prone to volatility and oxidation during baking, resulting in significant flavor loss and failing to achieve the desired flavor enhancement effect.
Method used
A stable first mixture is formed by uniformly mixing milk flavoring, ascorbate palmitate, sucrose fatty acid ester, and pullulan. Then, modified chitosan, octenyl succinate starch, and sodium caseinate are dissolved in water, and sodium tripolyphosphate is added to construct a dense wall material matrix. Finally, high-temperature resistant microcapsules are formed by homogenization and vacuum freeze-drying.
Benefits of technology
It achieves efficient encapsulation and high-temperature preservation of milk flavoring, improving the flavor stability and aroma retention time of baked goods.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention belongs to the technical field of essence, and particularly discloses a microcapsule embedding preparation method of high-temperature-resistant baking milk-flavored essence, which comprises the following steps: firstly, uniformly mixing milk-flavored essence with ascorbyl palmitate, sucrose fatty acid ester and pullulan; wherein sucrose fatty acid ester, pullulan and ascorbyl palmitate prevent the essence from being oxidized and promote the essence to be compatible with a water-phase wall material to form a stable first mixture; dissolving modified chitosan, starch octenyl succinate and sodium caseinate in water, and adding sodium tripolyphosphate to fully combine all wall material components to construct a compact and high-temperature-resistant wall material matrix, so as to obtain a second mixture; and finally, adding the first mixture into the second mixture, uniformly coating the essence liquid drops, further refining particles through homogenization, compacting the wall material, filtering to remove impurities, and then avoiding essence volatilization and wall material damage through vacuum freeze drying, thereby finally forming the stable high-temperature-resistant milk-flavor essence microcapsule.
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