Taste-masking capsaicin particles and preparation method thereof

A technology of capsaicin and granules, which is applied in the directions of oil-containing food ingredients, natural extract-containing food ingredients, food forming, etc., can solve the problems of limited effect of capsaicin on irritant mitigation, large particle size of microspheres, affecting product application, etc. , to achieve the effect of slowing oral irritation, uniform particle size and easy control

Pending Publication Date: 2021-09-28
西安诺众康健生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the particle size of the microspheres produced by this product is too large, which affects the application of the product, and has a limited effect on alleviating the irritation of capsaicin

Method used

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  • Taste-masking capsaicin particles and preparation method thereof
  • Taste-masking capsaicin particles and preparation method thereof
  • Taste-masking capsaicin particles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides a taste-masking capsaicin granule, comprising a granular material and a coating layer, the coating layer is coated on the granular material, and the granular material is composed of the following components in weight percentage: capsaicin 1- 30%, 70-95% of auxiliary materials and 0.5-3% of adhesives.

[0028] The present invention granulates the raw material of capsaicin, improves the granule state of the raw material of capsaicin to make it easy to coat, and slows down the oral irritation of capsaicin to a certain extent, and then coats the capsaicin granules, and the capsaicin granules The surface is coated with one or more coating layers to isolate capsaicin from direct contact with the human body, so that it can achieve an excellent taste-masking effect and greatly reduce the oral irritation of capsaicin.

Embodiment 2

[0030] On the basis of Example 1, this embodiment provides a taste-masking capsaicin granule, including a granular material and a coating layer, the coating layer is coated on the granular material, and the granular material is composed of the following mass: Composition: capsaicin 10g, auxiliary material 90g and binder 1.5g.

[0031] Preparation Process:

[0032] Accurately weigh 10g capsaicin, 90g auxiliary materials, and 1.5g binder. The binder was prepared into 50 g of hydroxypropyl methylcellulose solution with a volume percentage of 3%, and after mixing evenly, extrusion spheronization was carried out, and then dried in a fluidized bed at 55°C. Extrusion spheronization granulation process parameters: extrusion frequency 50Hz, spheronization speed 1500rpm, spheronization time 200s. Take 600g of 5% mass concentration of hydroxypropyl methylcellulose solution as a coating solution, coat the dried capsaicin granules, and dry them in a fluidized bed at 55°C after coating to...

Embodiment 3

[0041] On the basis of Example 1, this embodiment provides a taste-masking capsaicin granule, including a granular material and a coating layer, the coating layer is coated on the granular material, and the granular material is composed of the following mass: Composition: capsaicin 20g, auxiliary material 80g and binder 1.8g.

[0042] Preparation Process:

[0043] Accurately weigh 20g of capsaicin, 80g of auxiliary materials, and 1.8g of adhesive to prepare 60g of a solution with a concentration of 3% by weight. After mixing evenly, carry out extrusion spheronization and granulation, and then dry in a fluidized bed at 55°C. Extrusion spheronization granulation process parameters: extrusion frequency 50Hz, spheronization speed 1500rpm, spheronization time 200s. Take 800g of 5% mass concentration of hydroxypropyl methylcellulose solution as a coating solution, coat the dried capsaicin granules, and dry them in a fluidized bed at 55°C after coating to obtain a taste-masking prod...

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Abstract

The invention provides a taste-masking capsaicin particle and a preparation method thereof, the taste-masking capsaicin particle comprises a particle material and a coating layer, the particle material is coated with the coating layer, and the particle material is composed of the following components in percentage by weight: 1-30% of capsaicin, 70-95% of an auxiliary material and 0.5-3% of an adhesive. The capsaicin raw material is granulated, the particle state of the capsaicin raw material is improved, so that the capsaicin raw material is easy to coat, the oral irritation of capsaicin is relieved to a certain extent, the capsaicin particles are coated, and the surfaces of the capsaicin particles are coated with one or more coating layers, so that the capsaicin is prevented from being in direct contact with a human body; therefore, an excellent taste masking effect is achieved, and the oral irritation of capsaicin is greatly reduced.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to taste-masking capsaicin granules and a preparation method thereof. Background technique [0002] Capsaicin (Capsaicin, CAP), also known as capsaicin, is an extremely pungent vanilla amide alkaloid extracted from the ripe fruit of the Solanaceae plant pepper. Capsaicin has anti-tumor, anti-inflammation, promotes fat oxidation, lowers blood pressure, regulates endocrine system, protects cardiovascular system, relieves itching, protects nerves, resists oxidation, and has good analgesic effects. [0003] At present, most of the application studies of capsaicin on the market are direct applications, but the strong oral irritation of capsaicin seriously limits its application. Microencapsulation technology can solve the irritant problem of capsaicin to a certain extent. In the prior art, CN110574910A discloses a preparation method of natural capsaicin microparticle preparati...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23P10/30A23P10/35A23L2/52A23L29/262A23L29/30A23L29/269A23L29/00
CPCA23L33/105A23P10/30A23P10/35A23L2/52A23L29/262A23L29/30A23L29/269A23L29/35A23L29/04A23V2002/00A23V2250/21A23V2250/5108A23V2250/51084A23V2250/5118A23V2250/18A23V2250/5114A23V2250/612A23V2250/1886A23V2250/5086A23V2250/5112
Inventor 翟俊乐杨刚柱刘建明
Owner 西安诺众康健生物科技有限责任公司
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