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Essence micro-capsule wall material and essence micro-capsule

A technology of essence microcapsules and wall materials, which is applied in the field of food science, can solve the problems of high miscellaneous gas, affecting food quality, and increasing the bitterness of food, and achieves the effects of high embedding rate, uniform particles, and prolonging the retention period

Inactive Publication Date: 2015-01-07
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For food flavors, the addition of wall materials often affects the quality of food, such as burning and burning when frying, cooking, etc., increasing the bitterness of food, strong miscellaneous gas, and strong irritation, etc., thus limiting its use in food processing. Application in incense

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method for food essence microcapsule wall material, comprising the steps of:

[0018] Weigh 30g of whey protein and 90g of glucose, mix and dissolve in 240mL aqueous solution, stir thoroughly for 3 hours and then freeze-dry at low temperature. After the obtained freeze-dried powder passes through a 100-mesh sieve, maintain relative The essence microcapsule wall material is obtained by reacting for 2 days under the conditions of humidity 75% and temperature 65°C.

Embodiment 2

[0020] A preparation method of cold-pressed ginger oil microcapsules, comprising the steps of:

[0021] Get 100g of the essence microcapsule wall material of Example 1 and dissolve it in 500mL water to form a wall material solution, add 15g of cold-pressed ginger oil after fully stirring. Use a high-speed emulsifying homogenizer to shear 5 minutes under the condition of 15000rpm; then use an ultra-high pressure micro-jet homogenizer to process 3 times under the condition of a pressure of 30MPa; spray-dry the obtained emulsion to obtain ginger oil microcapsules, wherein the spray-dried The inlet air temperature is 150°C, the outlet air temperature is 90°C, and the feed rate is 7mL / min.

[0022] The cold-pressed ginger oil microcapsules obtained in Example 2 have uniform particles, a particle size of 0.4-1 μm, a dense capsule wall, a spherical shape, and an embedding rate of more than 80%. After being stored for six months at room temperature at 25°C, The essence retention rate...

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PUM

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Abstract

The invention relates to an essence micro-capsule wall material and an essence micro-capsule. The essence micro-capsule wall material is a mixed product of whey protein-glucose prepared by performing Maillard reaction on whey protein and glucose in a mass ratio of 1:(2-3). The invention also provides a method for preparing an essence micro-capsule by using the essence micro-capsule wall material. According to the essence micro-capsule wall material and the essence micro-capsule disclosed by the invention, a whey protein-glucose mixture is used as the wall material of the essence micro-capsule, heterocyclic compounds with aromatic flavor such as pyrazine and furan can be generated in food heating processes such as boiling and deep-frying processes, and aroma components can be compatible with foods, so that adverse effects caused by adding a conventional wall material into the foods can be avoided. Moreover, the essence micro-capsule prepared from the wall material has the advantages of uniform particles, compact capsule wall, high embedding rate, good stability, good release performance and the like.

Description

technical field [0001] The invention belongs to the technical field of food science and relates to an essence microcapsule wall material and essence microcapsules; and provides a preparation method of the essence microcapsule wall material and essence microcapsules; the method of the invention utilizes whey protein and glucose to generate beauty The wall material was prepared by Rad reaction, and the essence microcapsules were prepared by spray drying method. When the product is added to boiled, fried and other foods, the wall material components can produce heterocyclic compounds with aromatic odor after heating. These components can be coordinated with the food and can make the fragrance products release slowly during use. Background technique [0002] Microcapsule technology is a technology that completely encapsulates uniformly dispersed solid material particles, liquid droplets or gas in a layer of film to form microcapsules. Essence microcapsules are an important branc...

Claims

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Application Information

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IPC IPC(8): C11B9/00B01J13/02
CPCC11B9/00B01J13/025
Inventor 祖庆勇
Owner TIANJIN CHUNFA BIO TECH GRP
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