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Preparation method for garlic oil essence microcapsules

A technology of essence microcapsules and garlic oil, 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: 2015-01-28
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

[0016] A preparation method for food essence microcapsule wall material, comprising the steps of:

[0017] Weigh 30g of whey protein and 90g of sucrose, mix and dissolve in 240mL aqueous solution, use a homogenizer to fully stir for 3 hours, then freeze-dry at -40°C for 24 hours at a low temperature, and then pass the obtained freeze-dried powder through a 100-mesh sieve, Then place a saturated KBr solution at the bottom of the reaction vessel to maintain a relative humidity of 75% and react for 2 days at a temperature of 65° C. to obtain a whey protein-sucrose mixture, which is the wall material of essence microcapsules.

Embodiment 2

[0019] A preparation method of garlic oil essence microcapsule powdery granules, comprising the steps of:

[0020] Weigh 30g of whey protein and 90g of sucrose, mix and dissolve in 240mL aqueous solution, use a homogenizer to fully stir for 3 hours, then freeze-dry at -40°C for 24 hours at a low temperature, and then pass the obtained freeze-dried powder through a 100-mesh sieve, Then, place a saturated KBr solution at the bottom of the reaction vessel to maintain a relative humidity of 75% and react for 2 days at a temperature of 65°C to obtain a whey protein-sucrose mixture, which is the essence microcapsule wall material;

[0021] Take 100g of essence microcapsule wall material and dissolve it in 500mL water to form a wall material solution, add 15g of garlic oil after fully stirring, and use a high-speed emulsification homogenizer to cut at 15000rpm for 5min; Treat 3 times under the same conditions, each treatment time is 10min; vacuum freeze-dry the obtained emulsion at a...

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Abstract

The invention relates to a preparation method for garlic oil essence microcapsules. The preparation method comprises the following steps: an essence microcapsule wall material is dissolved in water to form a wall material solution; garlic oil is added after stirring, and the mass ratio of the garlic oil and the wall material is 1 to 6-9; shearing is carried out for 5 to 8 minutes through a high-speed emulsification homogenizer under the condition of 12,000 to 15,000 revolutions per minute, so as to obtain a coarse emulsion; the coarse emulsion is further treated for 3 to 5 times through an ultrahigh-pressure microjet homogenizer under a homogenization pressure of 20 to 50 Mpa, and each treatment lasts for 8 to 10 minutes; an emulsion is prepared after stirring; the obtained emulsion is finally treated through a freezer dryer for 18 to 24 hours within a temperature range of minus 40 to minus 20 DEG C, and obtained substances are crushed through a grinder to obtain the garlic oil essence microcapsules. The garlic oil essence microcapsules prepared through the invention have the advantages of uniform particles, compact capsule walls, high embedding rate and stability, good release performance, etc.

Description

technical field [0001] The invention belongs to the field of food science and technology, and relates to a preparation method of essence microcapsules. The method of the invention utilizes whey protein and sucrose to undergo Maillard reaction to prepare wall materials, and then prepares garlic oil essence microcapsules by vacuum freeze-drying. 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 in harmony with the food, and can make the fragrance products release slowly with temperature control 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 branch of microcapsule technology and a branch of microcapsule technology. A fairly typical applic...

Claims

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Application Information

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IPC IPC(8): C11B9/00B01J13/02A23L1/221A23L27/10
CPCC11B9/00A23L27/105A23V2250/212B01J13/02B01J13/043
Inventor 祖庆勇
Owner TIANJIN CHUNFA BIO TECH GRP
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