CN101904480B - Method for preparing micro-emulsified essence - Google Patents
Method for preparing micro-emulsified essence Download PDFInfo
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- CN101904480B CN101904480B CN2009100400060A CN200910040006A CN101904480B CN 101904480 B CN101904480 B CN 101904480B CN 2009100400060 A CN2009100400060 A CN 2009100400060A CN 200910040006 A CN200910040006 A CN 200910040006A CN 101904480 B CN101904480 B CN 101904480B
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Abstract
The invention relates to technology in the field of food and beverage processing, in particular to an oil-in-water essence system, and the prepared micro-emulsified essence can be widely applied to the food industry. An oil-soluble essence base and a food-grade emulsifier are taken as raw materials, and the method comprises the following steps of: mixing glycerol, propylene glycol, Tween, glycerol diacetate, ethoxylated glyceride, polyglycerol and sucrose ester, stirring at the temperature of between 50 and 60 DEG C for 20 to 30 min, adding the oil-soluble essence base, stirring at the room temperature for 10 min, adding an SSL/CSL, adding alcohol serving as a cocatalyst, and simultaneously eliminating bubbles generated in the stirring process. The whole stirring process is mildly performed, and the finished product is the transparent micro-emulsified essence with certain viscosity and high concentration.
Description
Technical field
The present invention relates to the technology of bag and bottle manufacture field, specifically research and develop a kind of oil-in-water essence system, prepared micro-emulsified essence can be widely used in each food service industry.
Background technology
Present preparation to emulsifying essence normally is distributed to by surfactant and emulsifying device water-fast oil soluble perfume with it makes emulsion in distilled water, this essence can make all kinds of oil-soluble spices use in water quality, and can delay evaporation rate and the aroma-keeping time of essence, but this emulsifying essence is because oil, water two-phase are in the thermodynamic instability state, the essence system easily is damaged, produce lamination, cause product normally not use.And the perfume base concentration in this emulsifying essence can only be at 5%-10%, and excessive concentration also can cause water-oil separating, so its use is subject to significant limitation.
Micro-emulsified essence is to adopt emulsifying agent and assistant for emulsifying agent to prepare a kind of oil-in-water transparent microemulsified system, overcomes the deficiency of emulsifying essence in the past, has both had temperature tolerance, has again cold resistance.When being used for replacing existing milkiness shape emulsifying essence, have higher anti-stability and good opacity, can be at-20 ℃, also can be 50 ℃ of uses, it can be for a long time under adverse circumstances normal use the and can not produce and decompose precipitation.And the maximum concentration of the perfume base of this emulsifying essence can reach 40% left and right, is 4-8 times of the emulsifying essence concentration of use at present.Save in a large number the spendings such as transportation, packing and warehousing costs, thereby saved production cost.Micro-emulsified essence has been broken the idea that emulsifying essence production must be passed through high pressure, high speed homogenization especially, thereby the same with present water quality, oily essence, becomes the mixed infiltrate journey of simple blending.
The object of the present invention is to provide a kind of micro-emulsion technology of essence, it is characterized in that it possesses high emulsifying capacity, in emulsifying essence, perfume base concentration can reach 40% left and right, can be used as that water/oily both sexes are widely used in ice cream, bake, in the industry such as beverage and roasted seeds and nuts.
Summary of the invention
Problem to be solved by this invention is that a kind of stability of preparation is high, and performance is good, the micro-emulsified essence product that concentration is high, and the manufacture craft of this product is provided.
This method prepares micro-emulsified essence by the following technical solutions:
The present invention's formula is: glycerine, 20-25%; Propane diols, 7-10%; Polysorbas20,10-15%; SSL/CSL, 0.2-1%; Diacetine, 3-5%; Ethyoxyl glyceride, 1-3%; Polyglycerol ester, 2-4%; Sucrose ester, 10-15%; The oil-soluble perfume base, 35-42%; Ethanol, 1-3%.
The preparation method is as follows: take oil-soluble perfume base, food grade emulsifier as raw material, and first with glycerine, 20-25kg; Propane diols, 7-10kg; Polysorbas20,10-15kg; Diacetine, 2-3kg; Ethyoxyl glyceride, 3-5kg; Polyglycerol ester, 2-4kg and sucrose ester, 10-15kg mixes, 60 ℃ are stirred 30min, then add oil-soluble perfume base 35-42kg, stirring at room 10min, then add SSL/CSL 0.2-1kg, add at last ethanol 1-3kg as co-catalyst, eliminate simultaneously the bubble that produces in whipping process.Whole whipping process keeps leniently carrying out, and final products present certain viscosity, high concentration and transparent micro-emulsified essence.
The prepared microemulsified perfume (or spice) of the present invention has following characteristics:
1. product design is high, and the high 4-8 of perfume base concentration of uncommon emulsifying essence product has doubly saved the costs such as packing, stores keeping and transportation.
2. have good emulsion stability and thickening property, and high temperature resistant (100 ℃) and low temperature (20 ℃).High-speed separation is difficult for the situations such as water-oil separating, layering or oil spill.
3. solubility property is better, stirs at normal temperatures and just can dissolve immediately.
The specific embodiment
The below provides specific embodiment further to set forth technical scheme of the present invention, but technology of the present invention application is not limited only to embodiment.
Embodiment 1: the fresh milk micro-emulsified essence
Formula:
Cream hydrolysate 40kg
Glycerine: 21kg
Propane diols: 9kg
Polysorbas20: 10kg
SSL/CSL：0.2kg
Diacetine: 3kg
Ethyoxyl glyceride: 2kg
Polyglycerol ester: 3kg
Sucrose ester: 10.8kg
Ethanol: 2kg
Preparation method: take oil-soluble perfume base, food grade emulsifier as raw material, first glycerine, propane diols, polysorbas20, diacetine, ethyoxyl glyceride, polyglycerol ester and sucrose ester are mixed, 50-60 ℃ is stirred 30min, add again the cream hydrolysate, stirring at room 10min, then add SSL/CSL, add at last ethanol as co-catalyst, eliminate simultaneously the bubble that produces in whipping process.Whole whipping process keeps leniently carrying out, and final products present certain viscosity, high concentration and transparent micro-emulsified essence.
Embodiment 2: the butter micro-emulsified essence
Formula:
Cream alcoholysate 38kg
Glycerine: 20kg
Propane diols: 10kg
Polysorbas20: 9kg
SSL/CSL：0.2kg
Diacetine: 3kg
Ethyoxyl glyceride: 2kg
Polyglycerol ester: 3kg
Sucrose ester: 12.8kg
Ethanol: 2kg
Preparation method: take oil-soluble perfume base, food grade emulsifier as raw material, first glycerine, propane diols, polysorbas20, diacetine, ethyoxyl glyceride, polyglycerol ester and sucrose ester are mixed, 50-60 ℃ is stirred 30min, add again the cream alcoholysate, stirring at room 10min, then add SSL/CSL, add at last ethanol as co-catalyst, eliminate simultaneously the bubble that produces in whipping process.Whole whipping process keeps leniently carrying out, and final products present certain viscosity, high concentration and transparent micro-emulsified essence.
Claims (1)
1. the preparation method of an oil-in-water micro-emulsified essence, its raw material is by glycerine, 20-25%, propane diols, 7-10%, polysorbas20,10-15%, SSL/CSL, 0.2-1%, diacetine, 3-5%, ethyoxyl glyceride, 1-3%, polyglycerol ester, 2-4%, sucrose ester, 10-15%, the oil-soluble perfume base, 35-42%, ethanol, 1-3% forms, the preparation method of described oil-in-water micro-emulsified essence is: with the oil-soluble perfume base, food grade emulsifier is raw material, first with glycerine, propane diols, polysorbas20, diacetine, ethyoxyl glyceride, polyglycereol and sucrose ester mix, 50-60 ℃ is stirred 30min, add again the oil-soluble perfume base, stirring at room 10min, then add SSL/CSL, add at last ethanol as co-catalyst, eliminate simultaneously the bubble that produces in whipping process, whole process keeps gentle agitation, final products present certain viscosity, high concentration and transparent micro-emulsified essence.
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| CN2009100400060A CN101904480B (en) | 2009-06-05 | 2009-06-05 | Method for preparing micro-emulsified essence |
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| CN2009100400060A CN101904480B (en) | 2009-06-05 | 2009-06-05 | Method for preparing micro-emulsified essence |
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| CN101904480A CN101904480A (en) | 2010-12-08 |
| CN101904480B true CN101904480B (en) | 2013-11-06 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082703A (en) * | 2014-07-17 | 2014-10-08 | 天宁香料（江苏）有限公司 | Preparation method of micro-emulsified citrus shatangju essence and application of essence to beverages |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140388A (en) * | 2011-01-20 | 2011-08-03 | 深圳市如烟生物科技有限公司 | Preparation method for solid essence for tobaccos |
| CN103320226A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Essence compound emulsifier and preparation method |
| CN104305119A (en) * | 2014-09-26 | 2015-01-28 | 杭州杭曼香精有限公司 | Microemulsified essence and preparing method thereof |
| CN104381953B (en) * | 2014-11-24 | 2016-02-24 | 青岛大学 | A kind of preparation method of water-soluble xanthoxylum oleoresin |
| CN106962879A (en) * | 2017-05-27 | 2017-07-21 | 徐学 | A kind of emulsified transparent essence and preparation method |
| CN109957449A (en) * | 2017-12-25 | 2019-07-02 | 广州华芳烟用香精有限公司 | A kind of soluble perfume and preparation method thereof |
| CN117143668A (en) * | 2023-11-01 | 2023-12-01 | 山东九一生物科技股份有限公司 | Preparation method and application of jasmine essence for biological deodorization |
Citations (4)
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|---|---|---|---|---|
| CN1395858A (en) * | 2002-09-03 | 2003-02-12 | 韦大文 | Pure gum for emulsifying essence and its preparing process |
| CN101283774A (en) * | 2008-04-28 | 2008-10-15 | 广东富味制果厂有限公司 | Microcapsule essence and its preparation method |
| CN101411457A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Cream essence |
| CN101411459A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Milk fat element |
-
2009
- 2009-06-05 CN CN2009100400060A patent/CN101904480B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1395858A (en) * | 2002-09-03 | 2003-02-12 | 韦大文 | Pure gum for emulsifying essence and its preparing process |
| CN101283774A (en) * | 2008-04-28 | 2008-10-15 | 广东富味制果厂有限公司 | Microcapsule essence and its preparation method |
| CN101411457A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Cream essence |
| CN101411459A (en) * | 2008-11-17 | 2009-04-22 | 广州市名花香料有限公司 | Milk fat element |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082703A (en) * | 2014-07-17 | 2014-10-08 | 天宁香料（江苏）有限公司 | Preparation method of micro-emulsified citrus shatangju essence and application of essence to beverages |
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| CN101904480A (en) | 2010-12-08 |
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Address after: 510440 Guangdong Province, Guangzhou Baiyun Avenue North Street No. 1 Dongfeng Road East Applicant after: Guangzhou Minghua Perfume Co., Ltd. Address before: 510440 Guangdong Province, Guangzhou Baiyun Avenue North Street No. 1 Dongfeng Road East Applicant before: Guangzhou Flower Flavours & Fragrances Co., Ltd. |
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Free format text: CORRECT: APPLICANT; FROM: GUANGZHOU FLOWER FLAVOUR + FRAGRANCES CO., LTD. TO: GUANGZHOU FLOWER FLAVOURS AND FRAGRANCES CO., LTD. |
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