一种纳米纤维素复合凝胶型酱油的制备方法
The preparation method of nanocellulose composite gel-type soy sauce solves the problem of controlling and stabilizing the loading of functional components in traditional liquid soy sauce in industrial applications. It achieves stable encapsulation of functional components and sustained release of flavor, thereby improving the industrial adaptability and nutritional value of soy sauce.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHAANXI QINJIANG BREWING TECHNOLOGY CULTURE CO LTD
- Filing Date
- 2026-04-22
- Publication Date
- 2026-07-17
AI Technical Summary
Traditional liquid soy sauce is difficult to control precisely in industrial settings such as spraying and atomization deposition, making it impossible to form a uniform thin-film flavor layer. Furthermore, it is difficult to stably load functional components in high-salt and low-pH environments, making it difficult to construct encapsulation structures in liquid systems. This results in low bioavailability of functional components, affecting taste and the release of flavor molecules.
A method for preparing nanocellulose composite gel-type soy sauce was adopted. Low-oxidation and high-oxidation nanocellulose nanoparticles were prepared through the TEMPO-NaClO-NaBr oxidation system. The low-oxidation nanocellulose nanoparticle hydrogel was mixed with concentrated soy sauce, and high-oxidation nanocellulose nanoparticles were added to form nanocellulose composite gel-type soy sauce, which provides shear-thinning rheology and stable encapsulation of functional components.
It fulfills the functional needs of the modern food industry, stabilizes minerals with dietary fiber, delays the release of volatile substances, provides surface adhesion and sustained-release flavor, improves gut health, and meets the nutritional needs of specific populations.
Smart Images
Figure CN122397897A_ABST