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Ginger essential oil and/or oily resin microcapsule and preparing proces thereof

A technology of ginger essential oil and preparation process, which is applied in the field of food processing, can solve the problems of loss during preservation and use, and affect the flavor components of ginger essential oil and oleoresin, and achieve the effects of simple and feasible preparation process, prolonging storage time, and avoiding oxidation

Inactive Publication Date: 2004-04-14
NANJING WILD PANT COMPREHENSIVE UTILIZATION INST THE ALL CHINA SUPPLY & MARKETING COOPERATIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a lot of volatile components in the essential oil and / or oleoresin of ginger, which will cause a lot of loss during storage and use, and ginger essential oil and oleoresin will also undergo oxidation during long-term storage, thus affecting the quality of ginger essential oil. and oleoresin flavor components

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Gum Arabic 60g, maltodextrin 60g, soybean protein 70g, ginger essential oil and oleoresin 50g, water 760g.

[0021] Preparation Process:

[0022] Put 60g of gum arabic and 760g of water into a container according to the formula, heat to 90°C, stir continuously to dissolve, then add 60g of maltodextrin and continue stirring, stop heating after it is completely dissolved, cool naturally to 60°C, and then add soybeans 70g of albumen was stirred evenly, and after the temperature dropped to room temperature, 50g of ginger essential oil and oleoresin were added as heartwood; the above materials were homogenized under the condition of 80°C by using high-pressure homogenization equipment (Shanghai Donghua High-pressure Homogenizer Factory, GYB-SY type). Homogenize three times: for the first time at 5000rpm for 3min, for the second time at 10000rpm for 7min, for the third time at 8000rpm for 5min; place the homogenized mixture to cool naturally, Spray drying at 180°C and 100°C ...

Embodiment 2

[0024] Gum Arabic 40g, maltodextrin 70g, soybean protein 50g, ginger essential oil 40g, water 800g.

[0025] Preparation Process:

[0026] Put 40g of gum arabic and 800g of water into a container according to the recipe, heat to 80°C, stir continuously to dissolve, then add 70g of maltodextrin and continue stirring, stop heating after it is completely dissolved, cool naturally to 40°C, and then add soybeans Stir 50g of protein evenly, add 40g of ginger essential oil as heartwood after the temperature drops to room temperature; use high-pressure homogenization equipment (Shanghai Donghua High-pressure Homogenizer Factory, GYB-SY type) to homogenize the above materials three times at 50°C: Homogenize for the first time at 4000rpm for 7min, for the second time for 11min at 7000rpm, for the third time for 8min at 4000rpm; place the homogenized mixture to cool naturally, and then in the air inlet temperature of 150℃, Spray drying is carried out under the condition of outlet air te...

Embodiment 3

[0028] Gum Arabic 30g, maltodextrin 90g, soybean protein 40g, ginger oleoresin 25g, water 815g.

[0029] Preparation Process:

[0030] Put 30g of gum arabic and 815g of water into a container according to the recipe, heat to 85°C, stir continuously to dissolve, then add 90g of maltodextrin and continue stirring, stop heating after it is completely dissolved, cool naturally to 50°C, and then add soybeans Stir 40g of protein evenly, add 25g of ginger oleoresin as heartwood after the temperature drops to room temperature; use high-pressure homogenization equipment (Shanghai Donghua High-pressure Homogenizer Factory, GYB-SY type) to homogenize the above-mentioned materials three times at 70°C : Homogenize at 4500rpm for 5min for the first time, 8min at 9000rpm for the second time, and 7min at 7000rpm for the third time; place the homogenized mixture to cool naturally, and then place it at an inlet temperature of 160°C 1. Spray drying is carried out under the condition of the air ...

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PUM

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Abstract

The invention discloses a refined ginger oil- and / or oil resin-microcapsule and making technique. The microcapsule is made of Arab glue, malt dextrin, soybean protein, refined ginger oil and / or oil resin, and water. It gradually adds Arab glue and malt dextrin in water and heats to dissolve, cools, then adds in soybean protein to blend evenly, then when the temperature is cooled to normal temperature, adds in refined ginger oil and / or oil resin as central material, then homogenizes thrice, cools the mixed liquid to spray and dry, and then makes into microcapsule granules. It avoids oxidation of refined ginger oil and / or oil resin.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a ginger essential oil and / or oleoresin microcapsule and a preparation process thereof. Background technique [0002] Ginger is one of the spice varieties that are often used in people's daily life, and it is a traditional seasoning variety. The use of ginger mainly adopts fresh ginger to directly add cooking at present, and it is inconvenient to preserve and use. A small number of food companies use ginger essential oil and oleoresin as additives. There are a lot of volatile components in the essential oil and / or oleoresin of ginger, which will cause a lot of loss during storage and use, and ginger essential oil and oleoresin will also undergo oxidation during long-term storage, thus affecting the quality of ginger essential oil. and oleoresin flavor components. Therefore, some effective methods must be adopted to preserve ginger essential oil and oleoresin, so that the flavor ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 吴素玲金敬宏孙晓明张卫明
Owner NANJING WILD PANT COMPREHENSIVE UTILIZATION INST THE ALL CHINA SUPPLY & MARKETING COOPERATIV
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