CN107853666A - Microcapsules baked food flavouring agent that a kind of cumin oil compounds with onion oil and preparation method thereof - Google Patents
Microcapsules baked food flavouring agent that a kind of cumin oil compounds with onion oil and preparation method thereof Download PDFInfo
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- CN107853666A CN107853666A CN201710779606.3A CN201710779606A CN107853666A CN 107853666 A CN107853666 A CN 107853666A CN 201710779606 A CN201710779606 A CN 201710779606A CN 107853666 A CN107853666 A CN 107853666A
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- microcapsules
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- flavouring agent
- onion
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 116
- 235000007129 Cuminum cyminum Nutrition 0.000 title claims abstract description 54
- 239000001068 allium cepa oil Substances 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 45
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 44
- 150000001875 compounds Chemical class 0.000 title abstract description 8
- 244000304337 Cuminum cyminum Species 0.000 title 1
- 241000510672 Cuminum Species 0.000 claims abstract description 53
- 239000000463 material Substances 0.000 claims abstract description 39
- 239000000839 emulsion Substances 0.000 claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 238000013329 compounding Methods 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- -1 sucrose ester Chemical class 0.000 claims abstract description 12
- 238000005253 cladding Methods 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000006243 chemical reaction Methods 0.000 claims description 21
- 239000003292 glue Substances 0.000 claims description 19
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 238000010008 shearing Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 229920000615 alginic acid Polymers 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 239000001828 Gelatine Substances 0.000 claims description 2
- 229920001715 Porphyran Polymers 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 239000000783 alginic acid Substances 0.000 claims description 2
- 229960001126 alginic acid Drugs 0.000 claims description 2
- 150000004781 alginic acids Chemical class 0.000 claims description 2
- 229920005615 natural polymer Polymers 0.000 claims description 2
- 239000003921 oil Substances 0.000 abstract description 48
- 235000008429 bread Nutrition 0.000 abstract description 10
- 239000000341 volatile oil Substances 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract description 2
- 239000002861 polymer material Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 238000013268 sustained release Methods 0.000 abstract 1
- 239000012730 sustained-release form Substances 0.000 abstract 1
- 239000011162 core material Substances 0.000 description 25
- 235000013305 food Nutrition 0.000 description 15
- 238000010792 warming Methods 0.000 description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 244000291564 Allium cepa Species 0.000 description 6
- 229920002101 Chitin Polymers 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 229920001661 Chitosan Polymers 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 229960000583 acetic acid Drugs 0.000 description 4
- 240000006927 Foeniculum vulgare Species 0.000 description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000012362 glacial acetic acid Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 2
- 125000003368 amide group Chemical group 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000029219 regulation of pH Effects 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- 238000001338 self-assembly Methods 0.000 description 2
- 238000000194 supercritical-fluid extraction Methods 0.000 description 2
- 230000010148 water-pollination Effects 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 241001647745 Banksia Species 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000010643 fennel seed oil Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a kind of cumin oil and the microcapsules baked food flavouring agent of onion oil compounding and preparation method thereof, the microcapsules baked food flavouring agent that the cumin oil compounds with onion oil is mainly made up of microcapsules core and the microcapsule wall material being coated on outside microcapsules core, and its preparation method comprises the following steps：S1, the preparation of the microcapsule wall material hydrosol；S2, the preparation of microcapsules core aqueous emulsion；S3, the preparation of microcapsules flavouring agent；The microcapsules core includes following components：The 60wt% of cumin oil 1, the 50wt% of onion oil 1, the 40wt% of siritch 5, the 20wt% of sucrose ester 1, the 5wt% of arachic acid ethyl ester 0.5, the 5wt% of enuatrol 0.2.By the present invention in that cumin oil and onion oil cladding are got up with edible high polymer material, it is prepared into microcapsules odor additive, microcapsules have the function that sustained release is put, improve the resistance to elevated temperatures of spices, the usage amount of essential oil greatly reduces, the bread aroma concentration being baked out is high, holding time length, and cost also reduces more than half than conventional method.
Description
Technical field
The present invention relates to technical field of food additives, more particularly to a kind of cumin oil and micro- glue of onion oil compounding
Capsule baked food flavouring agent and preparation method thereof.
Background technology
Rest in peace fennel also known as cumin, main product Xinjiang Tianshan areas to the south is a kind of seed of plant, and common food is adjusted
Taste product.It is cumin oil with the plants essential oil of carbon dioxide supercritical extraction using fennel of resting in peace as raw material.Cumin oil
Fragrance it is very special, appear the banksia rose and the fragrance of a flower in pungent, it has Antimicrobial preservative, improves appetite, except raw meat solution is greasy and other effects.The Central Asia
The people of one band, like using cumin oil baked food, be commonly used in baking and the meat products processing of bread.
Onion oil refers to that using the bulb of onion as raw material, by the volatile essential oil of carbon dioxide supercritical extraction, it has
The fragrance and smell of onion, containing volatile ingredient, taste component and pigment etc., it is used for food frequently as spice.
The boiling point of cumin oil and onion oil is very low, and cumin oil and onion oil are directly such as applied into bread
On, when being baked bread, only stayed on a small quantity on bread under high temperature, most of all volatilizations waste, and use cost is very high, after brush oil
Control skill to temperature requires high, and difficulty is very big, so typically only luxury food uses.
The content of the invention
The invention aims to solve shortcoming present in prior art, and a kind of cumin oil proposed and ocean
Microcapsules baked food flavouring agent of scallion oil compounding and preparation method thereof.
To achieve these goals, present invention employs following technical scheme：
A kind of cumin oil and the microcapsules baked food flavouring agent of onion oil compounding, mainly by microcapsules core and bag
The microcapsule wall material composition overlayed on outside microcapsules core, the microcapsules core include following components in percentage by weight：Rest in peace
Fennel oil 1-60wt%, onion oil 1-50wt%, siritch 5-40wt%, sucrose ester 1-20wt%, arachic acid ethyl ester 0.5-
5wt%, edible enuatrol 0.2-5wt%.
The preparation method of a kind of cumin oil and the microcapsules baked food flavouring agent of onion oil compounding, including following step
Suddenly：
S1, the preparation of the microcapsule wall material hydrosol：Edible natural macromolecular material is molten with 70-100 DEG C of hot water
Solution, lower isothermal reaction 1-12h is stirred, after being cooled to room temperature, water-insoluble is filtered to remove, obtains the microcapsule wall material hydrosol；
S2, the preparation of microcapsules core aqueous emulsion：Cumin oil, onion oil, siritch are mixed, added at 45-80 DEG C
Heat of solution, under mixer stirring after constant temperature 10min, sucrose ester, arachic acid ethyl ester, edible enuatrol are added, is stirred under constant temperature
20min is mixed, adds deionized water, 10min is handled with high-speed shearing emulsion machine, obtains microcapsules core aqueous emulsion；
S3, the preparation of microcapsules flavouring agent：The microcapsule wall material hydrosol is added into core aqueous emulsion, heat temperature raising, used
After mixer is stirred vigorously 5min, mixer rotating speed is reduced, calcium chloride water is added dropwise under stirring at low speed, calcium chloride water
Concentration is 0.1-0.8%, isothermal reaction 1-20h, obtains finished microcapsule flavouring agent.
Preferably, in the S1, edible natural polymer is specially in animal glue class, natural plant gum class, marine product glue class
It is any；The animal glue includes any one of gelatine, pig skin gelatin and animal glue, and the natural plant gum includes Arab
Any one of glue, peach gum, the marine product glue class include any one of alginic acid, sodium alginate, porphyran.
Preferably, in the S1, the rotating speed of stirring is 150-200r/min, and the temperature of isothermal reaction is 50-75 DEG C.
Preferably, in the S2, the rotating speed of stirring is 250-350r/min.
Preferably, in the S3, the rotating speed being stirred vigorously is 700-900r/min, and the rotating speed of stirring at low speed is 200-
260r/min。
Preferably, in the S3, the temperature range of heat temperature raising is 60-80 DEG C, and the temperature of the isothermal reaction is 40-60
℃。
Compared with prior art, the beneficial effects of the invention are as follows：
1. by the present invention in that cumin oil and onion oil cladding are got up with edible high polymer material, micro- glue is prepared into
Capsule odor additive, cumin oil and onion oil improve resistance to elevated temperatures, hot conditions under the protection of microcapsule wall material
Lower cumin oil and onion oil only have the molecular gap for passing through microcapsule wall material outwards to discharge, essential oil in this flavouring agent
Usage amount reduce 70%, the bread aroma concentration that is baked out is high, and holding time length, cost reduces more than half than conventional method.
2. it is diluted with water micro-capsule suspension prepared by the present invention, during use, and is equipped with a small amount of honey, is brushed in bread
On, then toast several minutes, use is very convenient；The microcapsule food fragrance formed with cumin oil and onion oil compounding
Agent, baking bread or meat products through its addition, the fragrant spicy of existing fennel of resting in peace have the green onion fragrance of onion oil again, and flavor is only
Spy, the mouthfeel of food is improved, increase the appetite of people；Cumin oil and onion oil compounding, there is very strong Antimicrobial preservative effect, can
Significantly extend the storage shelf-life of food.
3. present invention siritch, as cumin oil and the stabilizer of onion oil, cumin oil and onion oil
Boiling point is very low, volatile, after adding high boiling siritch, improves the stability of essential oil under the high temperature conditions；Flax simultaneously
Oil is bright-colored, improves the outward appearance of food, food is looked good, smell good and taste good.
4. the present invention using sucrose ester is surfactant, enuatrol is assistant for emulsifying agent, arachic acid ethyl ester is microcapsules
The molecular gap conditioning agent of wall material, the molecular gap size of microcapsule wall material can be regulated and controled with artificially designing；Above material is edible
With and can produces the effect of being emulsified into microcapsules, while calcium chloride water is added dropwise, and further adjusts the molecule of microcapsule wall material
Gap, the sealing property of microcapsules is improved, so as to preferably inhibit the volatility of cumin oil and onion oil.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, rather than whole embodiments.
Embodiment 1：
The preparation method of a kind of cumin oil and the microcapsules baked food flavouring agent of onion oil compounding, including following step
Suddenly：
S1, the preparation of the microcapsule wall material hydrosol：Pigskin gelatin 15g of the isoelectric point below 4.5 is weighed, adds water 450ml,
65 DEG C are warming up under stirring, isothermal reaction 6h, after being cooled to room temperature, water-insoluble is filtered to remove, it is water-soluble to obtain microcapsule wall material
Glue；
S2, the preparation of microcapsules core aqueous emulsion：Weigh cumin oil 60g, onion oil 60g, siritch 230g, sucrose
Ester 25g, arachic acid ethyl ester 7g, edible enuatrol 3g, it is warming up at 45 DEG C and dissolves, mixer 320r/min rotating speed stirring
Under, constant temperature stirs 20min at 45 DEG C, adds deionized water 150ml, handles 10min with high-speed shearing emulsion machine, obtains micro- glue
Capsule-core material aqueous emulsion；
S3, the preparation of microcapsules flavouring agent：The microcapsule wall material hydrosol is added into core aqueous emulsion, heat temperature raising, 850r/
Under min rotating speeds, after being stirred vigorously 3min, mixer rotating speed is reduced to 220r/min, isothermal reaction 8h, obtains finished microcapsule
Flavouring agent.
A kind of pigskin gelatin cumin oil wrapped up and the microcapsules that onion oil compounds are obtained with above method to be baked
Food flavor agent, its is good in taste, has a kind of barbecue perfume and fragrance is strong.
Embodiment 2：
The preparation method of a kind of cumin oil and the microcapsules baked food flavouring agent of onion oil compounding, including following step
Suddenly：
S1, the preparation of the microcapsule wall material hydrosol：Sodium alginate 4g is weighed, adds water 200ml, is warming up to 90 DEG C, under stirring
85 DEG C, isothermal reaction 6h of temperature is controlled, after being cooled to room temperature, 12h is aged, obtains the microcapsule wall material hydrosol；
S2, the preparation of microcapsules core aqueous emulsion：Weigh cumin oil 60g, onion oil 80g, siritch 210g, sucrose
Ester 25g, arachic acid ethyl ester 10g, edible enuatrol 3g, it is warming up at 45 DEG C and dissolves, mixer 320r/min rotating speed stirs
Mix down, constant temperature stirs 20min at 45 DEG C, adds deionized water 150ml, handles 10min with high-speed shearing emulsion machine, obtains micro-
Capsule core aqueous emulsion；
S3, the preparation of microcapsules flavouring agent：The microcapsule wall material hydrosol is added into core aqueous emulsion, heat temperature raising, 850r/
Under min rotating speeds, after being stirred vigorously 3min, mixer rotating speed is reduced to 250r/min, after isothermal reaction 1h, is added dropwise dissolved with 0.4%
The aqueous solution 50ml of calcium chloride, is dripped off in half an hour, then 45 DEG C of reaction 7h of constant temperature, obtains finished microcapsule flavouring agent.
A kind of alginate cumin oil wrapped up and the microcapsules that onion oil compounds are obtained with above method to be baked
Food flavor agent, its lovely luster is transparent, and taste is fragrant and sweet, adds the color, smell and taste of baking bread.
Difference from Example 1 is that the present embodiment uses calcium chloride water during microcapsules are formed, and adjusts
The molecular gap of microcapsule wall material is saved, improves the sealing property of microcapsules, so as to preferably inhibit cumin oil and onion
The volatility of oil.
Embodiment 3：
The preparation method of a kind of cumin oil and the microcapsules baked food flavouring agent of onion oil compounding, including following step
Suddenly：
S1, the preparation of the microcapsule wall material hydrosol：Claim Arabic gum 10g, add water 450ml, 55 DEG C are warming up under stirring, perseverance
Temperature reaction 6h, after being cooled to room temperature, is filtered to remove water-insoluble, obtains the microcapsule wall material hydrosol；
S2, the preparation of microcapsules core aqueous emulsion：Weigh cumin oil 60g, onion oil 60g, siritch 230g, sucrose
Ester 15g, arachic acid ethyl ester 15g, edible enuatrol 3g, it is warming up at 45 DEG C and dissolves, mixer 300r/min rotating speed stirs
Mix down, constant temperature stirs 20min at 45 DEG C, adds deionized water 150ml, handles 10min with high-speed shearing emulsion machine, obtains micro-
Capsule core aqueous emulsion；
S3, the preparation of microcapsules flavouring agent：The microcapsule wall material hydrosol is added into core aqueous emulsion, heat temperature raising, 900r/
Under min rotating speeds, after being stirred vigorously 3min, mixer rotating speed is reduced to 200r/min, isothermal reaction 6h, obtains finished microcapsule
Flavouring agent.
A kind of Arabic gum cumin oil wrapped up and the microcapsules that onion oil compounds are obtained with above method to be baked
Food flavor agent, its color and luster is bud green transparent, there is the delicate fragrance of vegetation, adds the color, smell and taste of baking bread.
Difference from Example 1 is that the present embodiment also uses calcium chloride water during microcapsules are formed,
The molecular gap of microcapsule wall material is adjusted, improves the sealing property of microcapsules, so as to preferably inhibit cumin oil and ocean
The volatility of scallion oil.
Embodiment 4：
The preparation method of a kind of cumin oil and the microcapsules baked food flavouring agent of onion oil compounding, including following step
Suddenly：
S1, the preparation of the microcapsule wall material hydrosol：Chitin 7g is weighed, adds water 450ml, 95 DEG C is warming up under stirring, is added
Ice acetic acid regulation pH is 4.5-5.5, isothermal reaction 6h, after being cooled to room temperature, is filtered to remove water-insoluble, obtains microcapsule wall
The material hydrosol；
S2, the preparation of microcapsules core aqueous emulsion：Weigh cumin oil 60g, onion oil 60g, siritch 230g, sucrose
Ester 25g, arachic acid ethyl ester 7g, edible enuatrol 3g, it is warming up at 65 DEG C and dissolves, mixer 320r/min rotating speed stirring
Under, constant temperature stirs 20min at 65 DEG C, adds deionized water 150ml, handles 10min with high-speed shearing emulsion machine, obtains micro- glue
Capsule-core material aqueous emulsion；
S3, the preparation of microcapsules flavouring agent：The microcapsule wall material hydrosol is added into core aqueous emulsion, heat temperature raising, 800r/
Under min rotating speeds, after being stirred vigorously 3min, mixer rotating speed is reduced to 190r/min, isothermal reaction 4h, obtains finished microcapsule perfume
Taste agent.
A kind of chitin cumin oil wrapped up and the microcapsules that onion oil compounds, which are obtained, with above method is baked food
Product flavouring agent, its transparency is preferable, preferable with bread absorption affinity, will not fall off, convenient use and cost-effective.
Embodiment 5：
The preparation method of a kind of cumin oil and the microcapsules baked food flavouring agent of onion oil compounding, including following step
Suddenly：
S1, the preparation of the microcapsule wall material hydrosol：Chitin 7g is weighed, adds water 450ml, 65 DEG C are warming up under stirring, perseverance
Temperature reaction 6h, after being cooled to room temperature, is filtered to remove water-insoluble, obtains the microcapsule wall material hydrosol；
S2, the preparation of microcapsules core aqueous emulsion：Weigh cumin oil 60g, onion oil 60g, siritch 230g, sucrose
Ester 25g, arachic acid ethyl ester 7g, edible enuatrol 3g, it is warming up at 45 DEG C and dissolves, mixer 320r/min rotating speed stirring
Under, constant temperature stirs 20min at 45 DEG C, adds deionized water 150ml, handles 10min with high-speed shearing emulsion machine, obtains micro- glue
Capsule-core material aqueous emulsion；
S3, the preparation of microcapsules flavouring agent：The microcapsule wall material hydrosol is added into core aqueous emulsion, heat temperature raising, 850r/
Under min rotating speeds, after being stirred vigorously 3min, mixer rotating speed is reduced to 220r/min, isothermal reaction 8h, obtains finished microcapsule
Flavouring agent.
A kind of chitin cumin oil wrapped up and the microcapsules that onion oil compounds, which are obtained, with above method is baked food
Product flavouring agent, difference from Example 4 be, the present embodiment does not make glacial acetic acid carry out pH regulations, and chitosan hydrosol sheet
For the pH of body between 8.5-10.5, this basicity can influence the hydrophily of amido on chitosan macromolecular chain, be unfavorable for chitosan
The macromolecular chain self assembly of macromolecular chain hydrophobic effect under emulsification condition, so as to influence the formation of microcapsules.It is formed micro-
Capsule flavouring agent, granular sensation is larger, and particle diameter is uneven, and flavouring agent, which is long placed in, easily produces precipitation and layering.Thus draw following knot
By：The pH of the microcapsule wall material hydrosol must not exceed 4.5-5.5 scope, especially be unable to partial neutral or alkalescence.
Embodiment 6：
The preparation method of a kind of cumin oil and the microcapsules baked food flavouring agent of onion oil compounding, including following step
Suddenly：Chitin 7g is weighed, adds water 450ml, 95 DEG C are warming up under stirring, addition glacial acetic acid regulation pH is 2.5-3.0, under stirring
95 DEG C are warming up to, isothermal reaction 4h, after being cooled to room temperature, is filtered to remove water-insoluble, obtains the microcapsule wall material hydrosol；
S2, the preparation of microcapsules core aqueous emulsion：Weigh cumin oil 60g, onion oil 60g, siritch 200g, sucrose
Ester 20g, arachic acid ethyl ester 6g, edible enuatrol 4g, it is warming up at 45 DEG C and dissolves, mixer 320r/min rotating speed stirring
Under, constant temperature stirs 20min at 45 DEG C, adds deionized water 150ml, handles 10min with high-speed shearing emulsion machine, obtains micro- glue
Capsule-core material aqueous emulsion；
S3, the preparation of microcapsules flavouring agent：The microcapsule wall material hydrosol is added into core aqueous emulsion, heat temperature raising, 900r/
Under min rotating speeds, after being stirred vigorously 3min, mixer rotating speed is reduced to 250r/min, isothermal reaction 8h, obtains finished microcapsule
Flavouring agent.
A kind of chitin cumin oil wrapped up and the microcapsules that onion oil compounds, which are obtained, with above method is baked food
Product flavouring agent, difference from Example 4 are that the present embodiment makes glacial acetic acid carry out pH regulations, pH 2.5-3.0, this acid
Degree can influence the hydrophily of amido on chitosan macromolecular chain, be unfavorable for chitosan macromolecular chain hydrophobic effect under emulsification condition
Macromolecular chain self assembly, so as to influence the formation of microcapsules.Its microcapsules flavouring agent formed, parcel of the microcapsules to core
Insufficient, lasting fragrance and flavor concentration are not so good as embodiment 4.Thus draw to draw a conclusion：The microcapsule wall material hydrosol
PH must not exceed 4.5-5.5 scope, and acidity cannot be below 3.0.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (7)
1. a kind of cumin oil and the microcapsules baked food flavouring agent of onion oil compounding, mainly by microcapsules core and cladding
Microcapsule wall material composition outside microcapsules core, it is characterised in that the microcapsules core includes following percentage by weight
Component：Cumin oil 1-60wt%, onion oil 1-50wt%, siritch 5-40wt%, sucrose ester 1-20wt%, arachic acid
Ethyl ester 0.5-5wt%, edible enuatrol 0.2-5wt%.
2. the system of a kind of cumin oil according to claim 1 and the microcapsules baked food flavouring agent of onion oil compounding
Preparation Method, it is characterised in that comprise the following steps：
S1, the preparation of the microcapsule wall material hydrosol：By edible natural macromolecular material 70-100 DEG C of hot water dissolving, stirring
Lower isothermal reaction 1-12h, after being cooled to room temperature, is filtered to remove water-insoluble, obtains the microcapsule wall material hydrosol；
S2, the preparation of microcapsules core aqueous emulsion：Cumin oil, onion oil, siritch are mixed, heated at 45-80 DEG C molten
Solution, under mixer stirring after constant temperature 10min, sucrose ester, arachic acid ethyl ester, edible enuatrol are added, is stirred under constant temperature
20min, deionized water is added, handle 10min with high-speed shearing emulsion machine, obtain microcapsules core aqueous emulsion；
S3, the preparation of microcapsules flavouring agent：The microcapsule wall material hydrosol is added into core aqueous emulsion, heat temperature raising, uses stirring
After machine is stirred vigorously 5min, mixer rotating speed is reduced, calcium chloride water, the concentration of calcium chloride water is added dropwise under stirring at low speed
For 0.1-0.8%, continue to stir isothermal reaction 1-20h, obtain finished microcapsule flavouring agent.
3. the system of a kind of cumin oil according to claim 2 and the microcapsules baked food flavouring agent of onion oil compounding
Preparation Method, it is characterised in that in the S1, edible natural polymer is specially animal glue class, natural plant gum class, marine product glue class
Any of；The animal glue includes any one of gelatine, pig skin gelatin and animal glue, and the natural plant gum includes Arab
Any one of glue, peach gum, the marine product glue class include any one of alginic acid, sodium alginate, porphyran.
4. the system of a kind of cumin oil according to claim 2 and the microcapsules baked food flavouring agent of onion oil compounding
Preparation Method, it is characterised in that in the S1, the rotating speed of stirring is 150-200r/min, and the temperature of isothermal reaction is 50-75 DEG C.
5. the system of a kind of cumin oil according to claim 2 and the microcapsules baked food flavouring agent of onion oil compounding
Preparation Method, it is characterised in that in the S2, the rotating speed of stirring is 250-350r/min.
6. the system of a kind of cumin oil according to claim 2 and the microcapsules baked food flavouring agent of onion oil compounding
Preparation Method, it is characterised in that in the S3, the rotating speed being stirred vigorously is 700-900r/min, and the rotating speed of stirring at low speed is 200-
260r/min。
7. the system of a kind of cumin oil according to claim 2 and the microcapsules baked food flavouring agent of onion oil compounding
Preparation Method, it is characterised in that in the S3, the temperature range of heat temperature raising is 60-80 DEG C, and the temperature of the isothermal reaction is
40-60℃。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110025575A (en) * | 2019-05-24 | 2019-07-19 | 安徽奥力欣生物科技有限公司 | A kind of Tilmicosin mixed micelle soluble powder and preparation method thereof |
| CN110983480A (en) * | 2019-12-19 | 2020-04-10 | 安踏（中国）有限公司 | Composite polyester and preparation method thereof |
-
2017
- 2017-09-01 CN CN201710779606.3A patent/CN107853666A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110025575A (en) * | 2019-05-24 | 2019-07-19 | 安徽奥力欣生物科技有限公司 | A kind of Tilmicosin mixed micelle soluble powder and preparation method thereof |
| CN110983480A (en) * | 2019-12-19 | 2020-04-10 | 安踏（中国）有限公司 | Composite polyester and preparation method thereof |
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