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Microcapsule food preservative and preparing method thereof

A technology of food preservatives and preservatives, applied in food preservation, food science, application, etc., can solve the problems of poor embedding effect, large loss, and affecting the fermentation of fermented foods, achieving high preservation rate, good stability, Tolerance Enhanced Effects

Active Publication Date: 2008-07-30
GUANGDONG GUANGYI TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method of using spray condensation to microencapsulate preservatives in view of the deficiencies of the prior art, so that the preservatives can be released at fixed points in the later stage of food processing, and solve the problem of preservatives affecting the fermentation of fermented foods. A microcapsule food preservative and a preparation method thereof that solve the problem of large losses during processing and simultaneously solve the defects of low embedding rate and poor embedding effect of water-soluble wall materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 30% glyceryl monostearate with a melting point of 60°C as the wall material, 70% potassium sorbate as the preservative core material, and glyceryl monostearate embed the potassium sorbate to make the microcapsule preservative.

[0019] A preparation method of microcapsule food preservative, comprising the following steps,

[0020] (1), take 30% of glyceryl monostearate and add it to the mixing tank, heat and melt at 80°C to become a uniform liquid, add 70% potassium sorbate, and stir and mix at a speed of 2000 rpm;

[0021] (2), heat preservation 80 ℃, stir evenly with the speed of 200 revs / min, make potassium sorbate be stable, uniform suspension state in the glyceryl monostearate melt;

[0022] (3) In the state of heat preservation at 80°C, filter the suspension of glyceryl monostearate and potassium sorbate into a mixture with a particle size below 0.8 mm, and the filtered molten mixture is granulated by spray condensation granulation method , use a pump to pum...

Embodiment 2

[0024] Take 80% propylene glycol fatty acid ester with a melting point of 50°C as the wall material, 20% calcium propionate as the preservative core material, and propylene glycol fatty acid ester embed the calcium propionate to make a microcapsule preservative.

[0025] A preparation method of microcapsule food preservative, comprising the following steps,

[0026] (1), take 80% of propylene glycol fatty acid ester and add in the mixing tank and heat and melt at 70°C to become a uniform liquid, add 20% calcium propionate, and stir and mix at a speed of 2500 rpm;

[0027] (2), keep warm at 80°C, stir evenly at a speed of 100 rpm, so that calcium propionate is in a stable and uniform suspension state in the propylene glycol fatty acid ester melt;

[0028] (3) In the state of heat preservation at 80°C, filter the suspension into a mixture with a particle size below 0.8 mm. The filtered molten mixture is granulated by spray condensation granulation method, and the molten mixture ...

Embodiment 3

[0030] Get fusing point is 20% of stearic acid of 69 ℃, fusing point is 35% of sucrose fatty acid ester of 70 ℃ as wall material, 45% of sorbic acid is made preservative core material, stearic acid and sucrose fatty acid ester embed sorbic acid, Made into microencapsulated preservatives.

[0031] (1), 20% of stearic acid and 35% of sucrose fatty acid ester were added into a mixing tank and heated and dissolved at 85° C., 45% sorbic acid was added, and stirred and mixed at a speed of 2000 rpm;

[0032] (2), heat preservation 80 ℃, stir evenly with the speed of 100 revs / min, make sorbic acid be stable, uniform suspension state in stearic acid, sucrose fatty acid ester mixed melt;

[0033] (3) In the state of heat preservation at 80°C, filter the suspension into a mixture with a particle size below 0.8 mm. The filtered molten mixture is granulated by spray condensation granulation method, and the molten mixture is pumped into the mist with a pump. When the molten mixture flows o...

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Abstract

The invention relates to the technical field of antiseptic, in particular to a microcapsule food antiseptic and the preparation method thereof; the antiseptic comprises 30 percent to 99 percent of wall materials and 1 percent to 70 percent of antiseptic core materials accounting to part by weight, the antiseptic core materials are embedded by the wall materials to form the microcapsule antiseptic; the preparation method comprises the following steps: the wall materials are heated to dissolve, stirred and mixed with the antiseptic core materials; the mixture is uniformly stirred into suspended state under normal temperature, and spray congealing palletizing method is adopted to palletize, thus preparing the antiseptic of microcapsule state; the antiseptic is carried out microcapsule embedding to lead the antiseptic to release at fixed points at the late stage of the food processing, which can solve the problems that the antiseptic affects the fermentation of ferment food and causes big losses in the processing cycle, and overcomes the defects of low embedding efficiency and bad embedding effects of the water-soluble wall materials.

Description

Technical field: [0001] The invention relates to the technical field of preservatives, in particular to a microcapsule food preservative and a preparation method thereof. Background technique: [0002] Adding preservatives is a relatively common method for extending the shelf life of existing foods. Food companies generally add preservatives directly without pretreatment. Because the preservatives used in food must meet the requirements of the scope and amount of use in the Hygienic Standards for the Use of Food Additives of the People's Republic of China. These preservatives have different inhibitory effects on different microorganisms. Usually, the greater the amount of the same preservative added , the better the anti-corrosion effect. [0003] Many foods have to go through a high temperature process during processing, and some preservatives such as sorbic acid will volatilize, which makes the amount of preservatives less and the antiseptic effect is not good; and some f...

Claims

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Application Information

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IPC IPC(8): A23L3/3463A23L3/3571
Inventor 梁嘉臻
Owner GUANGDONG GUANGYI TECH IND
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