High-temperature-resistant fragrance booster bead and preparation method therefor

Abstract

The present invention relates to the technical field of fragrance-retaining beads. Provided is a high-temperature-resistant fragrance-retaining bead and a preparation method therefor. The melting temperature of the fragrance booster bead is higher than 50ºC; and in the fragrance booster bead, a modified starch is used as an encapsulating material, and the weight-average molecular weight of the modified starch is 5000-20,000. In the high-temperature-resistant fragrance booster bead, by using the modified starch having a relatively high melting temperature as the encapsulating material, the melting temperature of the fragrance booster bead is increased, thereby satisfying the requirements for the temperature during a marine transportation process, and avoiding losses. In addition, by selecting the modified starch having a specific weight-average molecular weight, the fragrance booster bead has a relatively high melting temperature and a relatively short coagulation time at the same time, such that a screw extruder can be used for granulation during preparation, thereby facilitating the quick formation of the fragrance booster bead during extrusion; in addition, a perfume is relatively well encapsulated, such that the obtained fragrance booster bead has a long-lasting fragrance and a low fragrance loss.

Description

High-temperature resistant fragrance beads and preparation method thereof Technical Field

[0001] The present invention relates to the technical field of fragrance beads, in particular to high-temperature resistant fragrance beads and a preparation method thereof. Background Art

[0002] Fragrance beads, which leave a lasting fragrance on clothing or fabric, are highly sought after by consumers, particularly in tropical regions. Demand for these odor-eliminating, long-lasting fragrance products is high, leading to significant export volumes. To reduce transportation costs, these beads are often shipped by sea and packed in containers. However, these containers are typically made of iron, and during long sea journeys, temperatures often exceed 50°C. Most fragrance beads on the market have limited heat tolerance and are unable to withstand temperatures above 50°C for extended periods. Consequently, prolonged high temperatures during sea transport can cause the beads to dissolve, cool, and clump, making them difficult to repack upon arrival and even rendering them ineffective, resulting in losses for both exporters and their customers.

[0003] It can be seen that the existing technology still needs to be improved and enhanced.

[0004] Summary of the Invention

[0005] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a high-temperature resistant fragrance beads and a preparation method thereof, aiming to improve the temperature resistance of the existing fragrance beads.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A high-temperature resistant fragrance bead, wherein the melting temperature of the fragrance bead is greater than 50°C; the fragrance bead uses modified starch as an encapsulation material, and the weight-average molecular weight of the modified starch is 5,000 to 20,000.

[0008] In the high-temperature resistant fragrance beads, the weight-average molecular weight of the modified starch is 7000-16000; and the melting temperature of the fragrance beads is 55-110°C.

[0009] In the high-temperature resistant fragrance beads, the modified starch is plant root starch modified by thermophilic or heat-resistant maltose transglucosylase.

[0010] In the high-temperature resistant fragrance beads, the plant root starch is potato starch or cassava starch.

[0011] The high-temperature resistant fragrance beads are in the form of flaky particles in the shape of a polygonal star or a multi-petal flower.

[0012] The high-temperature resistant fragrance beads have a dissolution time of 4 to 10 minutes at room temperature.

[0013] The raw materials for preparing the high-temperature resistant fragrance beads include, by weight, 20 to 95 parts of encapsulation material, 0.05 to 50 parts of fragrance, 0.01 to 40 parts of water, 0.1 to 10 parts of release agent, and 0.1 to 10 parts of forming agent.

[0014] In the high-temperature resistant fragrance beads, the release agent is glycerol or a polymer of glycerol.

[0015] In the high-temperature resistant fragrance beads, the molding agent is selected from one or more combinations of polyethylene glycol stearate, plant-based modified ester quaternary ammonium salt, plant-based modified imidazoline quaternary ammonium salt, plant-based modified amide salt, cationic modified starch, cationic modified cellulose or hemicellulose.

[0016] A method for preparing fragrance beads, for preparing the high-temperature resistant fragrance beads as described above, wherein the method comprises the following steps:

[0017] Step S1. Take the encapsulating material and the forming agent, stir and mix; add the fragrance, antibacterial agent, and pigment, stir and mix to obtain a mixed material;

[0018] Step S2. The mixture is fed into a screw extruder, and water and a release agent are added, and the mixture is mixed, melted, gelatinized, and matured through the screw extruder;

[0019] Step S3. When the material is transported to the extrusion die frame, the material temperature is lowered to be lower than the melting temperature of the encapsulating material, and the material is extruded and cut by a rotary cutter. After cooling and molding, high-temperature resistant fragrance beads are obtained. Beneficial effects:

[0020] The present invention provides high-temperature resistant fragrance beads. By using a modified starch with a relatively high melting temperature as an encapsulating material, the melting temperature of the fragrance beads is increased, meeting temperature requirements during sea transportation and preventing losses. Furthermore, by selecting a modified starch with a specific weight-average molecular weight, the modified starch exhibits both a relatively high melting temperature and a relatively short coagulation time. This allows the use of a screw extruder for granulation during preparation, facilitating rapid extrusion of the fragrance beads and effectively encapsulating the fragrance. This results in long-lasting fragrance retention and minimal fragrance loss.

[0021] The second aspect of the present invention provides a method for preparing high-temperature resistant fragrance beads, which uses a screw extruder to perform mixing, melting, gelatinization, maturation, and extrusion granulation. It has low energy consumption and can obtain star-shaped, flaky fragrance beads with a multi-angle shape, which has better heat dissipation and dissolution speed. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] FIG1 is a physical picture of the four-pointed star-shaped high-temperature resistant fragrance beads provided by the present invention.

[0023] FIG2 is a physical picture of the flower-shaped high-temperature resistant fragrance beads provided by the present invention. DETAILED DESCRIPTION

[0024] The present invention provides a high-temperature resistant fragrance beads and a preparation method thereof. To make the objectives, technical solutions, and effects of the present invention more clear and explicit, the present invention is further described in detail with reference to the following examples. It should be understood that the specific examples described herein are merely illustrative of the present invention and are not intended to limit the present invention.

[0025] Based on the problem that the existing fragrance beads repeatedly melt and condense into blocks due to high temperature during export transportation, resulting in the product being unable to be packaged and becoming ineffective, the first aspect of the present invention provides a high-temperature resistant fragrance bead. The high-temperature resistant fragrance bead uses modified starch with a weight-average molecular weight of 5000-20000 as an encapsulation material, which can make the melting temperature of the fragrance beads greater than 50°C, and can withstand high temperatures of 50-120°C. It has good temperature resistance and can meet the temperature resistance requirements of the fragrance beads during sea transportation. Even if exposed to high temperature and sunlight for a long time, the fragrance beads will not melt or condense into blocks, so that the fragrance beads can maintain their original shape and characteristics.

[0026] The above-mentioned high-temperature resistant fragrance beads, by adjusting the coating material, select modified starch with a higher melting temperature as the encapsulation material, thereby increasing the melting temperature of the fragrance beads, meeting the temperature requirements during sea transportation, and avoiding losses. At the same time, by selecting a modified starch with a specific weight-average molecular weight, it has a higher melting temperature and a shorter coagulation time (10 to 360 seconds), so that the fragrance beads can be quickly formed during extrusion, and the spices can be better encapsulated, so that the obtained fragrance beads have a long-lasting fragrance and low fragrance loss. In addition, the modified starch is a green and environmentally friendly material, and its microbial degradation half-life is less than 28 days. The ammonia nitrogen produced during the degradation process is ≤5mg / L, and the concentration is lower than the national comprehensive emission level 1 standard (15mg / L), which is environmentally friendly.

[0027] The type of modified starch directly affects the melting temperature, viscosity during melting, coagulation time, and encapsulation performance of the fragrance beads for other ingredients. Generally speaking, starch is composed of amylose and amylopectin. Among them, the higher the content of amylopectin in plant root starch, the higher the melting temperature will be. The fragrance beads prepared by it have better high temperature tolerance and are less likely to melt and coagulate during sea transportation. At the same time, the higher the content of amylopectin, the faster the coagulation time will be, which can reduce the loss of essence during granulation. At the same time, it is convenient for the fragrance beads to be formed and the target shape of beads can be obtained. Therefore, in a preferred embodiment, the modified starch uses plant root starch as the encapsulation material, such as potato starch or cassava starch, both of which have a high amylopectin content, a high melting temperature, and a short coagulation time.

[0028] In order to further increase the content of amylopectin, in a preferred embodiment, the modified starch is a plant rhizome starch modified by thermophilic or heat-resistant maltose transglucosylase. The modification effect of thermophilic or heat-resistant maltose transglucosylase can increase the content of amylopectin in plant rhizome starch, thereby increasing its melting temperature and reducing its coagulation time; at the same time, the modification effect of thermophilic or heat-resistant maltose transglucosylase can reduce the viscosity of starch when it becomes a paste, and improve its transparency, so as to facilitate the extrusion and granulation of fragrance beads; in addition, the modification by thermophilic or heat-resistant maltose transglucosylase can also make the plant rhizome starch have better embedding properties, which can better encapsulate other effective ingredients such as spices, making them lasting and fragrant.

[0029] In addition, since the weight-average molecular weight of the modified starch affects its melting temperature and coagulation time, the larger the weight-average molecular weight, the higher the melting temperature and the better the tolerance to ambient temperature. At the same time, the coagulation time will be shorter, and it can be quickly formed, which is convenient for granulation during preparation, and the spices can also be better encapsulated. However, when the melting temperature of the modified starch is too high, the gelatinization temperature during preparation will be too high, which not only consumes a lot of energy, but also easily causes partial loss of flavors and flavor microcapsules. In this regard, in a preferred embodiment, the weight-average molecular weight of the modified starch is 5000 to 20000, and the fragrance beads prepared using the modified starch have a melting temperature of 50 to 120°C and a coagulation time of 10 to 360 seconds, have good high temperature tolerance, and have a small loss of flavors and flavor microcapsules.

[0030] Preferably, the weight average molecular weight of the modified starch is 7000-16000. The fragrance beads prepared using the modified starch have a melting temperature of 55-110°C and a coagulation time of 10-180 seconds. They have better high temperature tolerance and less loss of flavor and flavor microcapsules.

[0031] More preferably, the weight average molecular weight of the modified starch is 8000-14000. The fragrance beads prepared using the modified starch with this weight average molecular weight have a melting temperature of 55-80°C and a coagulation time of 10-120 seconds. They have better high temperature tolerance and will not cause loss of flavor and flavor microcapsules.

[0032] To further enhance the high-temperature resistance of the fragrance beads, in addition to using modified starch as the encapsulating material, the shape of the fragrance beads is altered to increase their specific surface area, thereby improving their heat dissipation and reducing the temperature of the beads. In a preferred embodiment, the fragrance beads are shaped like regular, flaky particles, such as polygonal stars or multi-petal flowers. Because these shapes have multiple corners or petals, these corners or petals significantly increase the specific surface area of ​​the beads, thereby facilitating heat dissipation and improving their heat resistance. The beads remain intact and unmelted even at temperatures above 50°C for extended periods, resulting in a more aesthetically pleasing aesthetic and a higher consumer appeal.

[0033] In addition, polygonal star-shaped fragrance beads such as polygonal star-shaped and multi-petal flower-shaped can better contact with water and expand the contact area with water. Therefore, their dissolution time can be greatly reduced during use. For example, under normal temperature conditions, the dissolution time of spherical and hemispherical fragrance beads in water is 20 to 30 minutes, while the dissolution time of polygonal star-shaped and multi-petal flower-shaped fragrance beads with the same diameter as the sphere and hemispherical beads is only 4 to 10 minutes, which greatly shortens the dissolution time, thereby meeting the needs of the quick wash mode of the washing machine and having better adaptability.

[0034] However, the preparation of the multi-angle star-shaped fragrance beads requires a very short coagulation time, especially during extrusion molding. The distance from the extrusion port to the conveyor belt is limited. After the material is extruded by the extruder, it is cut into pellets by a rotating air knife. In order to avoid deformation or adhesion of the pellets when falling into the conveyor belt, the material is quickly cooled and formed when it falls. Therefore, the coagulation time of the encapsulating material is required to be very short, and the preparation device is required to have a corresponding cooling mechanism to ensure that the pellets are quickly cooled and formed.

[0035] In a preferred embodiment, the raw materials for preparing the fragrance beads include, by weight, 20-95 parts of encapsulating material, 0.05-50 parts of fragrance, and 0.01-40 parts of water. The encapsulating material is the aforementioned modified starch, which has high melting temperature, fast coagulation time, and good encapsulation effect. The fragrance includes essences and essence capsules, which enhance the fragrance of clothing. The water has a wetting effect, and during preparation, it can moisten the modified starch, thereby facilitating its gelatinization and maturation. Furthermore, to impart a bactericidal and disinfecting effect to the fragrance beads, 0.001-10 parts of an antibacterial agent may be added. To enhance the appearance and color of the fragrance beads, 0.0001-10 parts of a pigment may be added to better attract consumers.

[0036] Since the material is required to be able to be quickly formed after extrusion during preparation, the present invention reduces the coagulation time of the material so that the pellets can be quickly cooled and formed when falling. In addition, in a preferred embodiment, a molding agent is added to improve the molding effect of the material. For example, 0.1 to 10 parts of a molding agent are also added to the raw materials for preparing the fragrance beads. The molding agent is selected from one or more combinations of polyethylene glycol stearate, plant-based modified ester quaternary ammonium salt, plant-based modified imidazoline quaternary ammonium salt, plant-based modified amide salt, cationically modified starch, cationically modified cellulose or hemicellulose, which can enable the molten material to be quickly cooled and formed during extrusion, thereby achieving better molding effect. The polyethylene glycol stearate, plant-based modified ester quaternary ammonium salt, plant-based modified imidazoline quaternary ammonium salt, plant-based modified amide salt, cationically modified starch, cationically modified cellulose or hemicellulose are all purchased from Nanfeng County Daxin Technology Co., Ltd.

[0037] In addition, since the modified starch has a relatively high viscosity during gelatinization and ripening, it is easy to stick to the extrusion equipment, resulting in increased extrusion pressure and extrusion temperature. On the one hand, it will cause material loss, and on the other hand, it is easy to cause carbonization during ripening, and it is impossible to produce a qualified product. In this regard, in a preferred embodiment, 0.1 to 10 parts of a release agent are added to the raw materials for preparing the fragrance beads. The release agent can be glycerol or a polymer of glycerol. During the screw extrusion process, it will precipitate to the outer surface of the material and adhere to the inner wall of the screw extruder, which can prevent the modified starch from adhering to the inner wall, thereby playing a lubricating role, not only facilitating demoulding, but also reducing the pressure and temperature during extrusion, and producing a qualified product.

[0038] In summary, the high-temperature resistant fragrance beads of the present invention can greatly improve the high-temperature resistance of the finished fragrance beads by using high-molecular-weight modified starch as the encapsulation material, thereby meeting the requirements of high-temperature conditions during sea transportation; at the same time, by controlling the molecular weight of the modified starch, it has a shorter coagulation time, thereby achieving rapid cooling and molding during preparation, which reduces the loss of flavors and flavor microcapsules, improves the fragrance enhancement and fragrance retention effects, and has a good molding effect.

[0039] A second aspect of the present invention further provides a method for preparing the fragrance beads, which is used to prepare the high-temperature resistant fragrance beads described above. The method uses a screw extruder granulator for granulation, and the method comprises the following steps:

[0040] Step S1: Take encapsulating material and forming agent, stir and mix them; then add fragrance, antibacterial agent and pigment, stir and mix them to obtain a mixed material;

[0041] Step S2: The mixed material is put into a screw extrusion granulator, and water and a release agent are added at the same time. The material is mixed, melted, gelatinized and matured during the transmission process through the action of the screw extrusion and heating mechanism. During the screw extrusion process, the internal temperature of the screw is controlled to be 3-5°C higher than the maturation temperature of the encapsulating material. The specific temperature is set according to the type and molecular weight of the encapsulating material.

[0042] Step S3: When the material is melted and mixed and conveyed to the extrusion mold frame, the temperature of the control module is made slightly lower than the melting temperature of the encapsulating material, extruded and cut into particles by a rotating cutter, and after cooling and forming, high-temperature resistant fragrance beads with a multi-angle star-shaped structure are obtained.

[0043] It should be noted that when the equipment is initially used, a certain amount of release agent can be added to the screw extruder to wet the equipment first to achieve a better demoulding effect.

[0044] In this embodiment, the raw materials for preparing the fragrance beads can be mixed, melted, gelatinized and matured through a screw extrusion granulator, and the fragrance and antibacterial agent are encapsulated in the encapsulation material in this process, which has the characteristics of fast mixing speed and low energy consumption. At the same time, by controlling the temperature of the screw extrusion end, the material can be mixed and matured but not carbonized. By controlling the temperature of the extrusion mold frame, the material can be quickly condensed and formed after extrusion, and fragrance beads with a specific shape can be prepared.

[0045] To further illustrate the high temperature resistant fragrance beads and the preparation method thereof provided by the present invention, the following examples are provided.

[0046] Example 1

[0047] The invention discloses a high-temperature resistant fragrance bead, which is a five-pointed star-shaped flaky particle. The raw materials for preparing the fragrance bead include, by weight, 75 parts of modified starch (weight-average molecular weight of 10,000), 3 parts of release agent, 6 parts of forming agent, 45 parts of fragrance, 6 parts of antibacterial agent, 2 parts of pigment and 30 parts of water.

[0048] The method for preparing the fragrance beads comprises the following steps:

[0049] Step S1: Take encapsulating material and forming agent, stir and mix them; then add fragrance, antibacterial agent and pigment, stir and mix them to obtain a mixed material;

[0050] S2. The mixed material is put into a screw extrusion granulator, and water and a release agent are added at the same time. The material is mixed, melted, gelatinized and matured during the transmission process through the action of the screw extrusion and heating mechanism. During the screw extrusion process, the internal temperature of the screw is controlled to be 3°C higher than the maturation temperature of the encapsulating material. The specific temperature is set according to the type and molecular weight of the encapsulating material;

[0051] S3. When the material is transported to the extrusion die frame, the material temperature is lowered to be 1-3°C lower than the melting temperature of the encapsulating material, and the material is extruded and cut by a rotary cutter, and then cooled and formed to obtain a high-temperature resistant fragrance-retaining bead material with a multi-angle star-shaped structure.

[0052] Example 2

[0053] A pair of high-temperature resistant fragrance beads, which are five-pointed star-shaped flaky particles. The raw materials for preparing the fragrance beads include, by weight, 20 parts of modified starch (weight-average molecular weight of 20,000), 0.1 parts of release agent, 0.1 parts of forming agent, 50 parts of fragrance, 10 parts of antibacterial agent, 1 part of pigment, and 0.01 parts of water.

[0054] Example 3

[0055] A pair of high-temperature resistant fragrance beads, which are five-pointed star-shaped flaky particles. The raw materials for preparing the fragrance beads include, by weight, 95 parts of modified starch (weight-average molecular weight of 5000), 10 parts of release agent, 10 parts of forming agent, 0.05 parts of fragrance, 0.001 parts of antibacterial agent, 1 part of pigment, and 40 parts of water.

[0056] Example 4

[0057] The invention discloses a high-temperature resistant fragrance-retaining bead, which is a five-pointed star-shaped flaky particle. The raw materials for preparing the fragrance-retaining bead include, by weight, 50 parts of modified starch (weight-average molecular weight of 8000), 5 parts of release agent, 5 parts of forming agent, 40 parts of fragrance, 10 parts of antibacterial agent, 1 part of pigment and 10 parts of water.

[0058] Example 5

[0059] A pair of high-temperature resistant fragrance beads, which are five-pointed star-shaped flaky particles. The raw materials for preparing the fragrance beads include, by weight, 60 parts of modified starch (weight-average molecular weight of 7000), 7 parts of release agent, 7 parts of forming agent, 30 parts of fragrance, 8 parts of antibacterial agent, 1 part of pigment, and 20 parts of water.

[0060] Example 6

[0061] The invention discloses a high-temperature resistant fragrance bead, which is a five-pointed star-shaped flaky particle. The raw materials for preparing the fragrance bead include, by weight, 70 parts of modified starch (weight-average molecular weight of 16,000), 8 parts of release agent, 4 parts of forming agent, 20 parts of fragrance, 4 parts of antibacterial agent, 1 part of pigment and 30 parts of water.

[0062] It should be noted that the preparation methods of Examples 2-6 are basically the same as those of Example 1, and the modified starches in Examples 1-6 are all potato starch or cassava starch modified by thermophilic or heat-resistant maltose transglucosylase; the release agents in Examples 1-6 can be glycerol or glycerol polymers; the molding agents in Examples 1-6 can be any one or more combinations of polyethylene glycol stearate, plant-based modified ester quaternary ammonium salts, plant-based modified imidazoline quaternary ammonium salts, plant-based modified amide salts, cationically modified starch, cationically modified cellulose or hemicellulose.

[0063] Comparative Example 1

[0064] The invention discloses a fragrance-retaining bead, which is hemispherical. The raw materials for preparing the fragrance-retaining bead include, by weight, 75 parts of polyethylene glycol (weight-average molecular weight of 10,000), 3 parts of release agent, 6 parts of forming agent, 45 parts of fragrance, 6 parts of antibacterial agent and 1 part of pigment.

[0065] Comparative Example 2

[0066] The invention discloses a fragrance-retaining bead, which is a five-pointed star-shaped flaky particle. The raw materials for preparing the fragrance-retaining bead include, by weight, 75 parts of modified starch (weight-average molecular weight is 2000), 3 parts of release agent, 6 parts of forming agent, 45 parts of fragrance, 6 parts of antibacterial agent, 1 part of pigment and 30 parts of water.

[0067] Comparative Example 3

[0068] The invention discloses a fragrance bead, which is a five-pointed star-shaped flaky particle. The raw materials for preparing the fragrance bead include, by weight, 75 parts of modified starch (weight average molecular weight is 10,000), 6 parts of forming agent, 45 parts of fragrance, 6 parts of antibacterial agent, 1 part of pigment and 30 parts of water.

[0069] Comparative Example 4

[0070] The invention discloses a fragrance bead, which is a five-pointed star-shaped flaky particle. The raw materials for preparing the fragrance bead include, by weight, 75 parts of modified starch (weight average molecular weight is 10000), 3 parts of release agent, 45 parts of fragrance, 6 parts of antibacterial agent, 1 part of pigment and 30 parts of water.

[0071] Comparative Example 5

[0072] A kind of fragrance beads, which are five-pointed star-shaped flaky particles. The raw materials for preparing the fragrance beads include, by weight: 75 parts of potato starch (weight average molecular weight of 10,000, not modified by thermophilic or heat-resistant maltose transglucosylase), 3 parts of release agent, 45 parts of fragrance, 6 parts of antibacterial agent, 2 parts of pigment, and 30 parts of water.

[0073] It should be noted that the preparation methods of Comparative Examples 1-5 are basically the same as that of Example 1.

[0074] Performance Testing

[0075] The melting temperature, dissolution time and high temperature tolerance of Examples 1-6 and Comparative Examples 1-5 were tested, wherein the melting temperature was measured using a micro melting point instrument (model: X-4B) for measurement; Dissolution time: At room temperature, add 100 mL of pure water to a 300 mL glass beaker, extend the stirring paddle into the middle of the water surface, adjust the speed of the mechanical stirring device (model: GZ120-S) to 250±2 rad / min, accurately weigh 1.0 g of a fragrance beads sample with an average particle size of 5 mm and add it to the beaker. Simultaneously, start a stopwatch and start timing until the sample is completely dissolved in the water, recording the required time; the high temperature tolerance test is to place the fragrance beads particles in an oven (model: LRH-70F) at 50°C for 2 hours, then cool to room temperature in a desiccator, then heat to 50°C for 2 hours, repeat this cycle 10 times, and observe whether the particles melt or coagulate. The specific test results are shown in Table 1.

[0076] Table 1 Performance test results

[0077] As can be seen from Table 1, the high-temperature resistant fragrance beads described in Examples 1-6 all have relatively high melting temperatures and will not melt at a high temperature of 50°C, demonstrating good high-temperature tolerance. Furthermore, the dissolution times of Examples 1-6 are also very short. Comparative Example 1, however, uses polyethylene glycol as the encapsulating material, which has a melting temperature below 50°C and, therefore, exhibits melting during the high-temperature tolerance experiment. Comparative Example 2, due to the low weight-average molecular weight of the modified starch used, has a relatively low melting temperature, resulting in poor high-temperature tolerance. Comparative Example 3 has a relatively high melting temperature, but the lack of a release agent results in a high extrusion temperature, which results in carbonization and yellowing of the fragrance beads produced. This results in a poor appearance and reduced fragrance retention. Comparative Example 4, without the addition of a molding agent, exhibits poor molding effects, making it difficult to produce star-shaped or flower-shaped flake particles, resulting in poorer heat dissipation than that of Example 1. Comparative Example 5 uses unmodified potato starch as the encapsulating material, which lowers its melting temperature and results in poor high-temperature tolerance.

[0078] It is understandable that those skilled in the art can make equivalent substitutions or changes based on the technical solution and inventive concept of the present invention, and all these changes or substitutions should fall within the scope of protection of the claims attached to the present invention.

Claims

1. A high temperature resistant fragrance bead, characterized in that: The melting temperature of the fragrance beads is greater than 50° C. The fragrance beads use modified starch as an encapsulation material, and the weight average molecular weight of the modified starch is 5000-20000.

2. The high temperature resistant fragrance beads according to claim 1, characterized in that: The weight average molecular weight of the modified starch is 7000-16000; the melting temperature of the fragrance beads is 55-110°C.

3. The high temperature resistant fragrance beads according to claim 1, characterized in that: The modified starch is plant root starch modified by thermophilic or thermoresistant maltose transglucosylase.

4. The high temperature resistant fragrance beads according to claim 3, characterized in that: The plant root starch is potato starch or cassava starch.

5. The high temperature resistant fragrance beads according to claim 1, characterized in that: The shape of the fragrance-retaining beads is a multi-pointed star-shaped or multi-petal flower-shaped flaky particle.

6. The high temperature resistant fragrance beads according to claim 5, characterized in that: The dissolution time of the fragrance beads at room temperature is 4 to 10 minutes.

7. The high temperature resistant fragrance beads according to claim 1, characterized in that: The raw materials for preparing the fragrance beads include, by weight: 20 to 95 parts of encapsulation material, 0.05 to 50 parts of fragrance, 0.01 to 40 parts of water, 0.1 to 10 parts of release agent, and 0.1 to 10 parts of forming agent.

8. The high temperature resistant fragrance beads according to claim 7, characterized in that: The release agent is glycerol or a polymer of glycerol.

9. The high temperature resistant fragrance beads according to claim 7, characterized in that: The molding agent is selected from one or more combinations of polyethylene glycol stearate, plant-based modified ester quaternary ammonium salt, plant-based modified imidazoline quaternary ammonium salt, plant-based modified amide salt, cationic modified starch, cationic modified cellulose or hemicellulose.

10. A method for preparing fragrance beads, used for preparing the high temperature resistant fragrance beads according to any one of claims 1 to 9, characterized in that: The method comprises the following steps: Step S1. Take the encapsulating material and the forming agent, stir and mix; add the flavor, the antibacterial agent, and the pigment, stir and mix to obtain a mixed material; Step S2. The mixed material is put into a screw extruder granulator, and water and a release agent are added at the same time, and the material is mixed, melted, gelatinized and matured through the screw extruder; Step S3. When the material is conveyed to the extrusion die frame, the material temperature is lowered to be lower than the melting temperature of the encapsulating material, and the material is extruded and cut by a rotary cutter. After cooling and forming, high temperature resistant fragrance beads are obtained.

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