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Vanilla extract microcapsule as well as preparation method and application thereof

The technology of extract and vanilla orchid is applied in the field of preservation of vanilla orchid extract, which can solve the limitation of application effect and application scope of vanilla orchid extract, cannot fully reflect the economic value of vanilla orchid extract, and is difficult to satisfy vanilla orchid extract. Application needs and other issues, to achieve the effect of convenient application and storage, high embedding efficiency, and prolonged fragrance retention time

Inactive Publication Date: 2014-06-25
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] But the vanilla orchid extract is highly volatile, and the active ingredients are easily volatilized and lost and easily affected by environmental factors such as light and heat. The thermal stability is poor, and the aroma is easily volatilized and lost during use, which is not easy to process, use and store. Therefore, It cannot be directly applied to foods that require high-temperature processing, cigarettes, and textile fragrance finishing, which greatly limits the application effect and application range of vanilla orchid extract
[0004] At present, research on improving the thermal stability of vanilla orchid extract and prolonging its fragrance retention time is still relatively lacking, which makes the utilization of vanilla orchid extract not high, and it is difficult to meet the needs of the practical application of vanilla orchid extract, nor can it fully reflect the The Economic Value of Vanilla Orchid Extract

Method used

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  • Vanilla extract microcapsule as well as preparation method and application thereof
  • Vanilla extract microcapsule as well as preparation method and application thereof
  • Vanilla extract microcapsule as well as preparation method and application thereof

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Embodiment Construction

[0026] The present invention will be described in further detail below in conjunction with the embodiments and accompanying drawings.

[0027] Take a certain amount of deionized water, slowly add the modified starch with the molecular weight shown in Table 1 under the condition of stirring, the modified starch adopts anionic carboxymethyl modified starch, stir until the modified starch is completely dissolved, and prepare the Fractions of modified starch-water solutions as shown in Table 1.

[0028] Dissolve chitosan with the molecular weight shown in Table 1 in hydrochloric acid solution with a concentration of 0.1 mol / L to prepare a chitosan-hydrochloric acid solution with a mass fraction of 2.0%.

[0029] Take the modified starch-water solution prepared above, add the vanilla orchid extract in the amount shown in Table 1 and the polyglycerol ester emulsifier in the amount shown in Table 1, stir and mix for about 20-30 minutes, and homogenize on the homogenizer Emulsificati...

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Abstract

The invention discloses a vanilla extract microcapsule. The microcapsule comprises a core material and a wall material, wherein the core material is the vanilla extract; the wall material is formed through complex coacervation of modified starch and chitosan; the core material is coated in the wall material. The invention also discloses a preparation method of the vanilla extract microcapsule and an application of the vanilla extract microcapsule to additives of food, cosmetics, skin care products and cigarettes and finishing agents of textiles. The vanilla extract microcapsule has the advantages that the light and heat stability of the vanilla extract is improved; the fragrance retention time is lengthened; the microcapsule has high embedding efficiency, is non-toxic and safe and easily achieves industrial production.

Description

technical field [0001] The invention relates to a preservation technology of vanilla orchid extract, in particular to microcapsules of vanilla orchid extract. The invention also relates to a preparation method and application of vanilla orchid extract microcapsules. Background technique [0002] Vanilla orchid is a rare and precious natural spice plant in the tropics. It is known as the "king of edible spices" and is widely used in food, cigarettes, high-end cosmetics and pharmaceutical products. Vanilla orchid extract is a volatile component extracted from vanilla orchid beans. It contains a variety of volatile aroma components. It is a high-grade natural flavoring agent and spice additive with pleasant aroma and refreshing effect. The Chinese invention patent with the publication number CN102304433A discloses a processing technology of vanilla bean, in which yellow oily liquid vanilla essence, ie vanilla orchid extract, is obtained by extracting and separating the vanilla...

Claims

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Application Information

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IPC IPC(8): C11B9/00B01J13/02A61K8/97A61K8/11A61Q13/00A61Q19/10A24B15/28D06M23/12A23L1/221A23P1/04A23L27/10A23P10/30
Inventor 杨子明李普旺王庆煌彭政李积华李思东孔令学
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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