CN102018263B - Purely natural essential oil composition for keeping fresh and preparation method and using method thereof - Google Patents
Purely natural essential oil composition for keeping fresh and preparation method and using method thereof Download PDFInfo
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Abstract
The invention discloses a purely natural essential oil composition for keeping fresh and a preparation method and a using method thereof. Essential oil which is extracted from the natural substances of clove, cinnamon, caraway, garlic, seed of cuminum cyminum L. and fennel seed is prepared into an active packaging material with the functions of bacteriostasis and anti-oxidation according to a certain proportion, wherein the active packaging material has the characteristics of wide application range, naturalness, efficiency, no toxicity, simplicity and practicability, and can be widely used for packaging of foods such as fruits, vegetables, meats and the like; and the extraction method is an ultrasound-assisted extraction method. The essential oil composition can be used in various forms, namely the essential oil composition can be coated on the foods, can be used for soaking the foods, can be in the form of preservative bags, and the like. When packaging the foods, the essential oil composition can inhibit growth of microorganisms and resist oxidation at the same time, so that the shelf life of the fruits, the vegetables and the meats can be prolonged by 2 to 8 times, and the essential oil composition meet consumer psychology and has greater actual application value.
Description
Technical field
The present invention relates to a kind of antistaling agent with essential oil and method for using thereof, especially a kind ofly be used for fresh-keeping All Pure Nature essential oil composition, preparation method and method for using thereof, be applicable to that the fresh-keeping and processing and storage of fruits and vegetables and meat is fresh-keeping.
Background technology
Fruits and vegetables and meat are that people obtain the main source of vitamin and animal protein and are the important channel that earns a bare living.Yet this two based food all is subject to infecting of pathogen, makes the edible and nutritive value of its forfeiture.The shelf life that how to prolong fruits and vegetables and meat is a current major issue that needs to be resolved hurrily.
The postharvest fruit and vegetable loss is a global problem, has caused worldwide very big concern.The back loss cause of adopting of fruits and vegetables has microbial infection, insect harm, mechanical damage, physics or chemistry injury, physiological disease etc.Wherein the loss that causes of microbial infection and disorder is the most general and serious.Microbial infection loss mainly be meant fruit gather, process, transport, in the storage, sales process, due to illness pathogenic microorganism infects rotting that fruit causes.Fresh fruit of vegetables remains the organism of " work " after gathering, breathe and physiological metabolism activity such as evaporation; The disorder loss refers to that fruits and vegetables are after adopting preceding or adopting; Because the activity of fruits and vegetables self, and extraneous unfavorable environment or chemical factors cause physiological barriers such as fruits and vegetables are rotten, spoiled, dehydration, g, fermentation, cotton-woolization to cause the bad change of fruit-vegetable quality and the loss that causes.Worldwide there is 25% product can not utilize in the fresh fruit of vegetables storage because of rotting.Some perishable fruit is adopted the back and is rotted with a toll of more than 30%.China's fruits output reached 2,440 ten thousand tons in 1992, estimate because of due to the postharvest disease with a toll of 6,100,000 tons.The fruit total output reached 5452.9 ten thousand tons in 1998,1,363 ten thousand tons of estimated losses.In recent years, along with the adjustment of the industrial structure, China's fruit industry fast development, ton surplus 1.54 hundred million mu of the cultivated areas of fruit, total output 8,500 ten thousand accounts for Gross World Product 40%, but the not enough China of export volume total output 1%, 20% of preservation and freshness quantity not sufficient output.Therefore guarantee to adopt the back fruits and vegetables quality, prolong its pot-life, prevent that it is putrid and deteriorated, reduce loss is China's post-harvest fresh-keeping problem demanding prompt solution.Along with development of science and technology, utilize facilities and equipment control external condition (like controlled atmosphere, low temperature, subatmospheric pressure storage etc.) will become the main flow of fruits and vegetable stock and preserving freshness.But see 5% of the refrigeration scarce capacity total output of China's fruit, 1% of air conditioned storage scarce capacity total output from present case; Subatmospheric pressure storage also is in conceptual phase; And, when these measures are turned round through market system, if cold chain system imperfection; In a single day fruits and vegetables are in the normal state down, use antistaling agent to become an independence undoubtedly and indispensable fresh-keeping measure.China is a pesticide producing big country, also is that an agricultural chemicals uses big country.The agricultural chemicals use amount of annual China occupies first place in the world up to surplus 100 ten thousand tons, and wherein 80% is high-toxic pesticide.Chemical pesticide has been brought into play indelible effect aspect control of agricultural pest, simultaneously, also caused residual (Residuc), resistance (Resistance), the ferocious again social concerns such as (Resurgence) of sticking up of insect.Although the output of China's agricultural chemicals is in the second in the world, the level of China's pesticide industry is quite backward, and 97% pesticide species comes from imitated.In China's scope, pushed forward " pollution-free food action plan " comprehensively since 2002, its core is to control the production application of chemical substances such as agricultural chemicals, effectively to improve agricultural products in China quality safety level.Production along with " three height " Agricultural Development and pollution-free food; More and more stricter to the agricultural chemicals restriction; High poison, persistent pesticide are eliminated gradually; Owing to harmful organism resistance to the action of a drug reason, make some pesticide efficacies reductions even invalid to cause agricultural production to press for new and effective biorational agricultural chemicals simultaneously.Therefore, meet environmental protection, health, sustainable development theory efficient, low toxicity, low-residual, just become the theme of current pesticide research with the pesticide developing of environmentally compatible.
Meat product is the human main source that obtains animal protein, and in people's dietary structure, meat product occupies suitable ratio.China's production of meat is sustainable growth always since 1978.The nineteen ninety production of meat reaches 2,857 ten thousand tons, reaches 6,200 ten thousand tons in 1999, and pre-capita consumption surpassed world standard in continuous 7 years.Expect 2010, the meat production amount will reach 50 kilograms per capita.World's production of meat simultaneously also increases to 2.03 hundred million tons by 1.22 hundred million tons in these decades, wherein 50% increases from China.Meat production develop the development that has greatly promoted processing industry rapidly.Present Chinese meat products processing industry still is in elementary developing stage, and the proportion of deep processed product is merely 4% of meat total output, and far below external 40%, the space of development is very big.At present, the consumer of China's most of areas also follows the custom of eating hot fresh meat or chilled meat.The hot fresh meat of just having slaughtered because the higher and general exposed sale of its meat temperature, receives the pollution and the influence of microorganism in the environment, dust etc. inevitably in the process of circulation, color changes, quality descends, and is very easily putrid and deteriorated like untimely sale.Simultaneously, because of will passing through the acid discharge process behind the animal slaughtering, the muscle of hot fresh meat when selling is in rigor stage, and retentiveness is poor, and mouthfeel is very hard and do not have the distinctive fragrance of fresh meat when edible.As frozen meat,,, the meat nutritional labeling is reduced, color, smell and taste and mouthfeel variation through freezing, after cold storage and the course of defrosting when edible, can producing juice loss although can Long-term Storage and undergo no deterioration.The meat products of following intensive processing, cooling meat, inner wrapping meat demand have bigger growth.
It is main packaging material that packaging for foodstuff is used with plastics more, and itself does not possess any biologically active this type material, and mainly is to make the pack food and the external world isolated relatively to keep food quality through physics mode.But along with the extensive development of food processing, transportation and storage integrated technique, the circulation of food expands to all over the world, not only needs food to keep long shelf life, but also will keep the fresh quality of nutrition.Along with people's improves constantly to healthy concern and to what food quality required simultaneously, hopes to reduce in the food processing chemical addition agent again as far as possible.Therefore this has proposed new challenge to safety and the quality that is passed to the food storing of selling market from the processing place of production.
Mostly existing invention is chemical preservative, has safety problem.Adopt the antistaling agent of pure natural components, announced a kind of natural plant spice and preparation method thereof, comprise 25 kinds of spices such as garlic with antibacterial action like Chinese patent 200610015785.5.The composition of this method is more, and the antibacterial action of some component is not high, and adopts extract, separates purification, for the mode of appearance and the smell of fruits and vegetables certain influence is arranged, and does not announce concrete preservation technique and concrete purposes thereof.The component of Chinese patent 200710028043.0 its antistaling agents is: cloves, Chinese cassia tree, thyme, horseradish, its technological approaches for soak, said essential oil and maltodextrin and and silica mix.
Plant population is a huge resources bank that contains the natural sterilization material; Many researchs show that all the extract of some plants has tangible bacteriostasis to pathogen, and the postharvest disease that utilizes the extract of plant to prevent and treat fruit is the research focus of countries in the world in this year.Chinese herbal medicine is as the part of plant resources, and China's Chinese herbal medicine resource is very abundant.According to statistics, have kind surplus the Chinese herbal medicine about 5000 of bacteriostasis composition in China, wherein much be used for the anti-corrosive fresh-keepings of fruit.Though the pure natural antistaling agent has been obtained certain effect in reality; But separately use still has certain not doing, as shitosan to the inhibition effect of phytopathogen fungi a little less than; The Chinese herbal medicine antistaling agent can suppress the pathogen growth of phytopathogen, and has antioxidant effect preferably.
Summary of the invention
Technical problem to be solved by this invention is that a kind of fresh-keeping All Pure Nature essential oil composition, preparation method and method for using thereof of fresh-keeping and processing and storage that is applicable to fruits and vegetables and meat is provided.
In order to solve the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind ofly be used for fresh-keeping All Pure Nature essential oil composition, be grouped into by the one-tenth of following mass fraction:
100 parts of flos caryophylli essential oils
Cinnamon essential oil 80-90 part
Fructus Foeniculi quintessence oil 20-30 part
Galic essential oil 10-20 part
Carum carvi essential oil 10-20 part
Cuminum celery essential oil 5-10 part.
The above-mentioned preparation method who is used for fresh-keeping All Pure Nature essential oil composition; By prescription flos caryophylli essential oil, cinnamon essential oil, Fructus Foeniculi quintessence oil, galic essential oil, Carum carvi essential oil, Cuminum celery essential oil are mixed; Be stirred well to evenly, obtain homogeneous All Pure Nature essential oil composition.
The preparation method of said every kind of essential oil may further comprise the steps:
Step 1 is crushed to 30～100 orders with raw material, according to raw material and ethanol water 1g: the ratio of (5～20) ml, add concentration and be 50%～95% ethanol water, soaked 12～24 hours;
Step 2, the solidliquid mixture ultrasonic-assisted extraction that will handle through step 1, the Extraction by Ultrasound condition: ultrasonic temperature is that 40～60 ℃, supersonic frequency are that 20～40kHz, ultrasonic Extraction time are 30～60 minutes; Then with solidliquid mixture suction filtration under 30～50kPa vacuum condition, get filtrating decompression distillation under 20～40kPa vacuum, 45～65 ℃ of conditions, reclaim ethanol, obtain containing the mixture of extract component and water;
Step 3, the extraction separatory with extractant extraction, with extract layer decompression distillation under 20～40kPa vacuum, 40～60 ℃ of conditions, reclaims extractant, obtains the All Pure Nature essential oil of oily.
Said extractant is a kind of in ethyl acetate, n-hexane, ether or the carrene.
Said All Pure Nature essential oil composition adopts the method for coating, dipping, antistaling agent pouch to prepare Perserving materials.
When adopting said dipping method, preparation by mass percentage: All Pure Nature essential oil composition: 0.1%-1%, the content of emulsifier tween-80 or Tween-20 is 0.05%-0.01%, shitosan 0.5%～3%, all the other compositions are water, are diluted to soak.
When adopting said coating process, used toga material is: a kind of in beeswax, shellac powder, starch, agar, gelatin, sodium alginate, beta-schardinger dextrin-, Arabic gum, the sucrose fatty acid ester;
Step 1: a kind of and water of beeswax, shellac powder, starch, agar, gelatin, sodium alginate, beta-schardinger dextrin-, Arabic gum, sucrose fatty acid ester is mixed, and wherein the shared mass percent concentration of water is 95%-99%;
Step 2: with 1～5 part of the described All Pure Nature essential oil composition of claim 1, join in 100 parts of prepared toga agent water mixed liquids of step 1, at room temperature stir, obtain coating liquid with magnetic stirring apparatus.
When adopting said antistaling agent pouch method, by following method preparation:
Step 1: press mass fraction with 1 part～5 parts beta-schardinger dextrin-s, maltodextrin, dry ferment or mesoporous SiO
2In a kind of joining in 100 parts of water, the water of putting into 40 °-65 ° stirs;
Step 2: press mass fraction, when treating that the said system of step 1 is cooled to 30 °, add 1 part～5 parts described essential oil compositions of claim 1; Stirred 2～3 hours, be placed into refrigerator cold-storage 12～24 hours;
Step 3: the Buchner funnel suction filtration, last 60 ℃ of vacuum drying 12h pulverize, and get dry inclusion compound powder;
Step 4: nonwoven seals.
The invention has the beneficial effects as follows: with the packaging material of All Pure Nature antistaling agent processing and preparing; Adopt the Extraction by Ultrasound mode from flos caryophylli, Chinese cassia tree, Carum carvi, garlic, Cuminum celery, fennel seeds, to extract essential oil; According to necessarily can ratio; Adopt the form of coating, dipping, antistaling agent pouch, obtain can be applicable to fruits and vegetables and meat preservation, antibacterial, oxidation resistant manner of packing.
The specific embodiment
The present invention is used for fresh-keeping All Pure Nature essential oil composition, is grouped into by the one-tenth of following mass fraction:
100 parts of flos caryophylli essential oils
Cinnamon essential oil 80-90 part
Fructus Foeniculi quintessence oil 20-30 part
Galic essential oil 10-20 part
Carum carvi essential oil 10-20 part
Cuminum celery essential oil 5-10 part.
The above-mentioned preparation method who is used for fresh-keeping All Pure Nature essential oil composition; By prescription flos caryophylli essential oil, cinnamon essential oil, Fructus Foeniculi quintessence oil, galic essential oil, Carum carvi essential oil, Cuminum celery essential oil are mixed; Be stirred well to evenly, obtain homogeneous All Pure Nature essential oil composition.
The preparation method of said every kind of essential oil may further comprise the steps:
Step 1 is crushed to 30～100 orders with raw material, according to raw material and ethanol water 1g: the ratio of (5～20) ml, add concentration and be 50%～95% ethanol water, soaked 12～24 hours;
Step 2, the solidliquid mixture ultrasonic-assisted extraction that will handle through step 1, the Extraction by Ultrasound condition: ultrasonic temperature is that 40～60 ℃, supersonic frequency are that 20～40kHz, ultrasonic Extraction time are 30～60 minutes; Then with solidliquid mixture suction filtration under 30～50kPa vacuum condition, get filtrating decompression distillation under 20～40kPa vacuum, 45～65 ℃ of conditions, reclaim ethanol, obtain containing the mixture of extract component and water;
Step 3, the extraction separatory with extractant extraction, with extract layer decompression distillation under 20～40kPa vacuum, 40～60 ℃ of conditions, reclaims extractant, obtains the All Pure Nature essential oil of oily.
Said extractant is a kind of in ethyl acetate, n-hexane, ether or the carrene.
Said All Pure Nature essential oil composition adopts the method for coating, dipping, antistaling agent pouch to prepare Perserving materials.
When adopting said dipping method, preparation by mass percentage: All Pure Nature essential oil composition: 0.1%-1%, the content of emulsifier tween-80 or Tween-20 is 0.05%-0.01%, shitosan 0.5%～3%, all the other compositions are water, are diluted to soak.
When adopting said coating process, used toga material is: a kind of in beeswax, shellac powder, starch, agar, gelatin, sodium alginate, beta-schardinger dextrin-, Arabic gum, the sucrose fatty acid ester;
Step 1: a kind of and water of beeswax, shellac powder, starch, agar, gelatin, sodium alginate, beta-schardinger dextrin-, Arabic gum, sucrose fatty acid ester is mixed, and wherein the shared mass percent concentration of water is 95%-99%;
Step 2: with 1～5 part of the described All Pure Nature essential oil composition of claim 1, join in 100 parts of prepared toga agent water mixed liquids of step 1, at room temperature stir, obtain coating liquid with magnetic stirring apparatus.
When adopting said antistaling agent pouch method, by following method preparation:
Step 1: press mass fraction with 1 part～5 parts beta-schardinger dextrin-s, maltodextrin, dry ferment or mesoporous SiO
2In a kind of joining in 100 parts of water, the water of putting into 40 °-65 ° stirs;
Step 2: press mass fraction, when treating that the said system of step 1 is cooled to 30 °, add 1 part～5 parts described essential oil compositions of claim 1; Stirred 2～3 hours, be placed into refrigerator cold-storage 12～24 hours;
Step 3: the Buchner funnel suction filtration, last 60 ℃ of vacuum drying 12h pulverize, and get dry inclusion compound powder;
Step 4: nonwoven seals.
Below in conjunction with concrete example the present invention is done further explain:
Embodiment 1
1. the preparation of flos caryophylli, Chinese cassia tree, Carum carvi, garlic, Cuminum celery, Fructus Foeniculi quintessence oil in the natural plant composition may further comprise the steps (be example with the flos caryophylli, other are identical with it):
Step 1, it is 60 orders that 1000 gram flos caryophyllis are pulverized, and adds concentration and be 8000 milliliters of 75% the ethanol distillation aqueous solution, soaks 12～24 hours;
Step 2, the solidliquid mixture ultrasonic-assisted extraction that will handle through step 1, the Extraction by Ultrasound condition: ultrasonic temperature is that 50 ℃, supersonic frequency are that 30kHz, ultrasonic Extraction time are 45 minutes.Then with solidliquid mixture suction filtration under the 40kPa vacuum condition, get filtrating decompression distillation under 30kPa vacuum, 55 ℃ of conditions, reclaim ethanol, obtain containing the mixture of extract component and water;
Step 3, the extraction separatory, the extractant of employing is a n-hexane, with extract layer decompression distillation under 30kPa vacuum, 50 ℃ of conditions, reclaims extractant, obtains the flos caryophylli essential oil of oily.
Produce cinnamon essential oil, Carum carvi essential oil, galic essential oil, Cuminum celery essential oil, Fructus Foeniculi quintessence oil according to the method described above respectively.
2. the preparation of natural plant composite preservative:
Flos caryophylli essential oil 100 grams
Cinnamon essential oil 85 grams
Fructus Foeniculi quintessence oil 30 grams
Galic essential oil 10 grams
Carum carvi essential oil 15 grams
Cuminum celery essential oil 5 grams
3. will add shitosan according to the essential oil composition of step 2 preparation, and use dissolved in distilled water, adding distil water is stirred well to evenly to the concentration that requires, the emulsifier tween 80 of adding then, and ultrasonic dispersing obtains the antistaling agent of homogeneous.
Essential oil composition 3 grams
Shitosan 10 grams
Emulsifying agent 0.5 gram
Distilled water 986.5 grams
4. pull out, dry naturally behind the fruits and vegetables submergence 0.5min-1min that strawberry, mulberries etc. are tender and lovely, normal temperature down can be so that the freshness date of fruits and vegetables prolongs 2-8 doubly; Fresh pork, beef, mutton etc. are immersed in 1min-2min in the aforesaid fresh-keeping liquid, can be so that the shelf life of fresh meat prolongs 3-6 doubly.
Embodiment 2
The preparation of plants essential oils such as the flos caryophylli in the 1 All Pure Nature antistaling agent, Chinese cassia tree, Carum carvi, garlic, Cuminum celery, fennel seeds is with embodiment 1.
In 2 essential oil compositions, each components contents is: flos caryophylli essential oil 100g, and cinnamon essential oil 85g, Fructus Foeniculi quintessence oil 25g, galic essential oil 20g, Carum carvi essential oil 15 grams, Cuminum celery 5g forms blend of essential oils.
3 earlier with 10g agar, and the heating of 990g water makes and the agar dissolving when being cooled to 50 deg.c, adds the 15g essential oil composition, after stirring, coats the surface of fruit such as apple, and encapsulation can be preserved 4-8 month.
Embodiment 3
The preparation of plants essential oils such as the flos caryophylli in the 1 All Pure Nature antistaling agent, Chinese cassia tree, Carum carvi, garlic, Cuminum celery, fennel seeds is with embodiment 1.
2 mix the essential oil that is extracted according to following mass ratio: flos caryophylli essential oil 100g, cinnamon essential oil 90g, Fructus Foeniculi quintessence oil 10g, galic essential oil 20g, Carum carvi essential oil 10g, Cuminum celery 10g.
3 join the 20g beta-schardinger dextrin-in the 1000g water, and the water of putting into 40 °-65 ° stirs.When treating that said system is cooled to 30 °, add the 10g essential oil composition.Stirred 2～3 hours, be placed into refrigerator cold-storage 12～24 hours.
4 Buchner funnel suction filtrations, last 60 ℃ of vacuum drying 12h pulverize, and get dry inclusion compound powder.The nonwoven encapsulation.
5 process microcapsules, perhaps make the antistaling agent pouch, insert then in the packing case, put into to rely on migration and the release of antiseptic at material then, come food is carried out sterilization, with anti-oxidant.The antistaling agent that this kind mode is made can be widely used in the fresh-keeping of fruits and vegetables, meat and storage.
In sum, content of the present invention is not confined in the above embodiments, and the knowledgeable people in the same area can propose other embodiment easily within technological guidance's thought of the present invention, but this embodiment is included within the scope of the present invention.
Claims (8)
1. an All Pure Nature essential oil composition that is used for fruits and vegetables and meat preservation is characterized in that, is grouped into by the one-tenth of following mass fraction:
2. the described preparation method who is used for the All Pure Nature essential oil composition of fruits and vegetables and meat preservation of claim 1; It is characterized in that; By prescription flos caryophylli essential oil, cinnamon essential oil, Fructus Foeniculi quintessence oil, galic essential oil, Carum carvi essential oil, Cuminum celery essential oil are mixed; Be stirred well to evenly, obtain homogeneous All Pure Nature essential oil composition.
3. the preparation method who is used for the All Pure Nature essential oil composition of fruits and vegetables and meat preservation according to claim 2 is characterized in that the preparation method of said every kind of essential oil may further comprise the steps:
Step 1 is crushed to 30～100 orders with raw material, according to raw material and ethanol water 1g: the ratio of (5～20) ml, add concentration and be 50%～95% ethanol water, soaked 12～24 hours;
Step 2, the solidliquid mixture ultrasonic-assisted extraction that will handle through step 1, the Extraction by Ultrasound condition: ultrasonic temperature is that 40～60 ℃, supersonic frequency are that 20～40kHz, ultrasonic Extraction time are 30～60 minutes; Then with solidliquid mixture suction filtration under 30～50kPa vacuum condition, get filtrating decompression distillation under 20～40kPa vacuum, 45～65 ℃ of conditions, reclaim ethanol, obtain containing the mixture of extract component and water;
Step 3, the extraction separatory with extractant extraction, with extract layer decompression distillation under 20～40kPa vacuum, 40～60 ℃ of conditions, reclaims extractant, obtains the All Pure Nature essential oil of oily.
4. the preparation method who is used for the All Pure Nature essential oil composition of fruits and vegetables and meat preservation according to claim 3 is characterized in that, said extractant is a kind of in ethyl acetate, n-hexane, ether or the carrene.
5. the described method for using that is used for the All Pure Nature essential oil composition of fruits and vegetables and meat preservation of claim 1 is characterized in that, said All Pure Nature essential oil composition adopts the method for coating, dipping, antistaling agent pouch to prepare Perserving materials.
6. the method for using that is used for the All Pure Nature essential oil composition of fruits and vegetables and meat preservation according to claim 5; It is characterized in that, when adopting said dipping method, preparation by mass percentage: All Pure Nature essential oil composition: 0.1%-1%; The content of emulsifier tween-80 or Tween-20 is 0.05%-0.01%; Shitosan 0.5%～3%, all the other compositions are water, are diluted to soak.
7. the method for using that is used for the All Pure Nature essential oil composition of fruits and vegetables and meat preservation according to claim 5; It is characterized in that; When adopting said coating process, used toga material is: a kind of in beeswax, shellac powder, starch, agar, gelatin, sodium alginate, beta-schardinger dextrin-, Arabic gum, the sucrose fatty acid ester;
Step 1: a kind of and water in beeswax, shellac powder, starch, agar, gelatin, sodium alginate, beta-schardinger dextrin-, Arabic gum, the sucrose fatty acid ester is mixed, and wherein the shared mass percent concentration of water is 95%-99%;
Step 2: with 1～5 part of the described All Pure Nature essential oil composition of claim 1, join in 100 parts of prepared toga agent water mixed liquids of step 1, at room temperature stir, obtain coating liquid with magnetic stirring apparatus.
8. the method for using that is used for the All Pure Nature essential oil composition of fruits and vegetables and meat preservation according to claim 5 is characterized in that, when adopting said antistaling agent pouch method, by following method preparation:
Step 1: press mass fraction with 1 part～5 parts beta-schardinger dextrin-s, maltodextrin, dry ferment or mesoporous SiO
2In a kind of joining in 100 parts of water, the water of putting into 40 °-65 ° stirs;
Step 2: press mass fraction, when treating that the said system of step 1 is cooled to 30 °, add 1 part～5 parts described essential oil compositions of claim 1; Stirred 2～3 hours, be placed into refrigerator cold-storage 12～24 hours;
Step 3: the Buchner funnel suction filtration, last 60 ℃ of vacuum drying 12h pulverize, and get dry inclusion compound powder;
Step 4: nonwoven seals.
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