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A kind of citrus flavor additive containing polymethoxyflavone and preparation method thereof

A technology for polymethoxyflavones and flavor additives is applied in the field of citrus flavor additives containing polymethoxyflavones and the preparation thereof, which can solve the problems of complicated steps, expensive equipment, loss of flavor substances, and the like, and achieves that the method is simple in operation and good in quality. Economic benefits and the effect of realizing industrialization

Active Publication Date: 2022-03-11
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vacuum freeze-drying is an effective microcapsule technology, but the vacuum and low-temperature drying conditions required by this method are relatively harsh, and the energy consumption required to remove the same quality of water is the highest, and the equipment is expensive, and the product cost is very high. Microcapsule products are easy to absorb moisture and oxygen
Vacuum drying technology has high requirements on equipment, and the operation process is cumbersome, so it is difficult to realize continuous industrial production
In the patent CN 106579112 A, the whole citrus is frozen, crushed, pulped, and dried to obtain citrus powder, which loses a large amount of water-soluble nutritional components in the citrus fruit, and the gain outweighs the gain; in the patent CN 107535621 A, soybean polysaccharide is used as an emulsifier and Dry wall material to produce citrus oil powder. During the operation, it is necessary to add acid to adjust the pH value to dissolve soybean polysaccharides, resulting in loss of flavor and increase in cost; patent CN 104306165 A utilizes an orifice-coagulation bath for hair, emulsification, and homogenization , dried to obtain orange oil microcapsule powder, the steps are cumbersome and dry with hot air, losing most of the aroma substances in the orange oil

Method used

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  • A kind of citrus flavor additive containing polymethoxyflavone and preparation method thereof
  • A kind of citrus flavor additive containing polymethoxyflavone and preparation method thereof
  • A kind of citrus flavor additive containing polymethoxyflavone and preparation method thereof

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preparation example Construction

[0026] In the method of the present disclosure, in order to make the citrus flavor in the citrus flavor additives obvious and to keep the food with aroma, polymethoxylated flavones can be used as the core material and citrus oil as the oil phase, and the citrus oil and polymethoxylated flavonoids can be used as the oil phase. The oil phase mixture of flavonoids is mixed with water and emulsifier for initial embedding to obtain citrus oil emulsion. Wherein the operation method and the condition of mixing and emulsifying the oil phase and the water phase can be conventional in the art. In one embodiment of the present disclosure, the preparation method of the citrus oil emulsion can include: adding polymethoxylated flavones in a required amount to Mix evenly in citrus oil, the mixing conditions may include: the temperature is 80-120°C, the stirring time is 0.5-4h; the emulsifier and water are mixed and stirred evenly, the mixing conditions may include: the temperature is 10-30°C,...

Embodiment 1

[0038] a. Weigh 50g of maltodextrin, add distilled water to make up to 100ml, heat and stir in a 30°C water bath until the maltodextrin is completely dissolved, and the stirring time is 10 minutes to make a wall material with a solid content of 50%. solution;

[0039] b. Weigh 10mg of nobiletin into 5g of sweet orange oil, and stir in a 90°C water bath for 2 hours while heating; use high-methoxyl citrus pectin as an emulsifier, weigh 1g to 94g of distilled water, and stir at room temperature 10h until the citrus pectin is completely dissolved; the citrus pectin solution is used as the water phase, and the sweet orange oil coated with nobiletin is used as the oil phase, and the oil phase is slowly added to the water phase, and sheared at a high speed of 10000r / min for 3min Coarse milk was obtained, and the sweet orange oil emulsion wrapped with nobiletin was obtained after 3 times of high-pressure homogeneous circulation under 720MPa pressure;

[0040] C, the maltodextrin wall...

Embodiment 2

[0045] a. Weigh 70g of chitosan, add distilled water to make up to 100ml, heat and stir in a 30°C water bath until the chitosan is completely dissolved, and the stirring time is 15 minutes to make a wall material with a solid content of 70%. solution;

[0046] b. Weigh 15mg of tangeretin into 5g of sweet orange oil, stir in a 90°C water bath for 2 hours while heating; use high methoxyl citrus pectin as emulsifier, weigh 1g to 94g of distilled water, and stir at room temperature 10h until the citrus pectin is completely dissolved; the citrus pectin solution is used as the water phase, and the sweet orange oil coated with tangeretin is used as the oil phase, and the oil phase is slowly added to the water phase, and sheared at a high speed at 9000r / min Coarse milk was prepared in 3 minutes, and then the sweet orange oil emulsion wrapped with tangeretin was obtained after 3 times of high-pressure homogeneous circulation at a pressure of 700 MPa;

[0047] C, the chitosan wall mate...

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Abstract

The invention relates to a citrus flavor additive containing polymethoxyflavone and a preparation method thereof. The preparation method comprises the following steps: a. mixing wall material raw materials with water to prepare a wall material solution with a solid content of 40-70% by weight; b. mixing polymethoxylated flavonoids with citrus oil to obtain an oil phase mixture, and then The oil phase mixture is mixed with water and an emulsifier, sheared and homogenized to obtain a citrus oil emulsion; c, the wall material solution of step a is mixed with the tangerine oil emulsion of step b in a mass ratio of 1: (2-6) to obtain Mix the emulsion; d, spray dry the mixed emulsion to obtain polymethoxyflavone microcapsules; e, mix the polymethoxyflavone microcapsules obtained in step d with an anticaking agent to obtain polymethoxyflavone microcapsules containing polymethoxy Citrus flavor additive of flavonoids. The powder prepared by the method has obvious citrus flavor, high polymethoxyflavone embedding rate and good stability, and can give full play to its anti-cancer, anti-inflammation, anti-atherosclerosis and other effects when used in food.

Description

technical field [0001] The invention belongs to the technical field of food additives and functional foods, and in particular relates to a citrus flavor additive containing polymethoxyflavone and a preparation method thereof. Background technique [0002] With the improvement of modern living standards, people have higher and higher requirements for food. In addition to satisfying the basic nutritional principles, it is also hoped that it has good color, fragrance, taste and certain health care effects. Fragrance-containing ingredients in food are mostly volatile substances when heated, so they will be more or less lost during processing. In order to ensure the persistence and stability of the aroma of the final product, people often need to add flavor additives to supplement. [0003] Citrus oil is a kind of natural fruit oil obtained by cold pressing of citrus peel. Its source of raw material is safe, and its fragrance is fresh and long-lasting. It makes full use of citru...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00
Inventor 郑金铠任文博包郁明田桂芳赵成英陆畅
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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