CN109567126A - A kind of capsicum oleoresin microcapsules and its processing method - Google Patents
A kind of capsicum oleoresin microcapsules and its processing method Download PDFInfo
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- CN109567126A CN109567126A CN201811385258.2A CN201811385258A CN109567126A CN 109567126 A CN109567126 A CN 109567126A CN 201811385258 A CN201811385258 A CN 201811385258A CN 109567126 A CN109567126 A CN 109567126A
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- capsicum
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- 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
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- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
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Abstract
The invention belongs to condiment technology fields, and in particular to a kind of capsicum oleoresin microcapsules and its processing method；The processing method includes: the pretreatment of (1) raw material of hot pepper；(2) vacuum freeze drying processing is carried out to capsicum, is then crushed to granular, sieving, collection chilli powder；(3) chilli powder is distributed in leaching agent, is stirred, edible glue and emulsifier are added after leaching, is sent in homogenizer after preliminary mixing, obtains emulsion mixture through 2~3 emulsifyings；(4) emulsion mixture is injected in low temperature spray drying machine using spray gun and is dehydrated, obtain powdered capsicum oleoresin microcapsules；The present invention directly mixes capsicum powder with the mixture of leaching agent with edible glue, and edible glue mixes the wall material that microcapsules are formed after strand is rubbed with capsicum powder, avoids the loss of effective component in capsicum oleoresin；The constituent of the capsicum powder as microcapsule wall material, reduces the usage amount of edible glue, reduces costs.
Description
Technical field
The invention belongs to condiment technology fields, and in particular to a kind of capsicum oleoresin microcapsules and its processing method.
Background technique
Currently, some natural flavor flavouring being commonly used in food service industry are carried out microencapsulation processing, then directly
For cooking and food production, because it can reach raising resource utilization, extend preservation (fresh) phase of flavouring and easy to use
The purpose of, and be more and more valued by people.In general, by flavouring carry out microencapsulation processing mode there are mainly two types of,
One is extracting the volatile essential oil in natural flavor as flavor main body as core material, then again by the essential oil with
Wall material mixes emulsifying, package, and corresponding essential oil microcapsules are most made through high temperature spray-drying afterwards；Using essential oil as core
Material is simultaneously disadvantageous in that essential oil and its volatile materials lose larger, embedding rate by the obtained microcapsules of high temperature spray-drying
It is lower；The component having when high temperature drying is destroyed, and generates some new components and fragrance, mouthfeel are deteriorated, influence product
Quality；In addition, there is also fragrance, the taste components in raw material during extraction of essential oil to be difficult to propose completely, pick-up rate is lower, former
The defects of material need to be equipped with high-pressure boiler using insufficient and high temperature drying, and equipment investment is big；Another kind is made using oleoresin
For core material, the essential oil of spice fragrance is represented because both containing in oleoresin, also contains the higher sequiterpene of boiling point and is represented fragrant pungent
The resin and natural ingredient of taste, thus there is good anti-oxidant capacity of decomposition, sense of taste is soft mellow and full, fragrance and pungent
The advantages that pungent etc. is coordinated, and the effective component in storage period length and spice more can completely obtain extraction.Though the technology
So have many advantages, such as to produce microcapsules as core material using oleoresin, but it only uses single Arabic gum as wall material,
It after emulsifying is wrapped up, is first dehydrated through dehydrated alcohol, then vacuum dried and obtained microcapsules；The technology needs to increase ethyl alcohol
Recycling and refining plant, and microcapsules easily adhesion agglomerates and is difficult into powder or granular when being dried in vacuo, and influences product quality.
Capsicum oleoresin is also known as chilli extract, is a kind of oily liquids obtained from extracting, being concentrated in capsicum, has peppery
The intrinsic strong acid of green pepper, it also contains capsanthol, albumen, pectin, polysaccharide, peppery other than the piquancy component containing capsicum
The chemical components such as green pepper pigment.The extraction process of chilli oil includes that the continuous extraction-distillation and concentration-of feedstock processing-crushing-is aqueous
Oleoresin-drying obtains final capsicum oleoresin.As described above, being used when carrying out microencapsulation processing to capsicum oleoresin
Arabic gum is as wall material, wherein the final concentration of Arabic gum is related to microcapsules when vacuum drying and is easy up to 40%
The technical issues of adhesion is agglomerated relatively is difficult to resolve certainly.
Summary of the invention
The purpose of the present invention is to provide a kind of processing methods of capsicum oleoresin microcapsules.
To achieve the goals above, the invention adopts the following technical scheme:
A kind of processing method of capsicum oleoresin microcapsules, comprising the following steps:
(1) raw material of hot pepper pre-processes；
(2) vacuum freeze drying processing is carried out to capsicum, is then crushed to granular, sieving, collection chilli powder is spare；
(3) chilli powder is distributed in leaching agent, is stirred, edible glue and emulsifier is added after leaching 3~5h, tentatively
It is sent in homogenizer after mixing, under conditions of 20~35Mpa, obtains emulsion mixture through 2~3 emulsifyings；
(4) emulsion mixture is injected in low temperature spray drying machine using spray gun and is dehydrated, obtained powdered
Capsicum oleoresin microcapsules.
In further technical solution, in step (2), the condition of the vacuum freeze drying includes, by vacuum refrigeration
The vacuum of drying machine is evacuated to 10~15Kpa, and temperature is -30~-15 DEG C.
In further technical solution, in step (2), by vacuum freeze drying, treated that capsicum crushed
Method includes mixing dry capsicum with dry ice, is subsequently placed in liquid nitrogen atmosphere and is ground into powdery, crosses 60~80 mesh
Sieve；Above-mentioned mixed-powder is placed in again in 30~50 DEG C of environment makes dry ice sublimation obtain chilli powder.
In further technical solution, in step (3), the chilli powder, leaching agent, edible glue and emulsifier quality
Than for 1:(2~5): (1.5~3): (0.3~0.6).
In further technical solution, in step (4), the operating condition of the low temperature spray drying machine includes entering the wind
Temperature is 85~95 DEG C, and leaving air temp is 45~55 DEG C.
In further technical solution, in step (3), the edible glue is selected from Arabic gum, maltodextrin, xanthan
At least one of glue, soluble starch.
The present invention also provides a kind of capsicum oleoresin microcapsules processed using above-mentioned processing method, the capsicums
The partial size of oleoresin microcapsule is 150~300 μm.
Compared with prior art, the present invention has following technical effect that
The processing method of capsicum oleoresin microcapsules provided by the invention, the mixture of capsicum powder and leaching agent is direct
It is mixed with edible glue, edible glue mixes the wall material that microcapsules are formed after strand is rubbed with capsicum powder, so as to avoid chilli oil
The loss of effective component in resin；
Meanwhile the constituent of the capsicum powder as microcapsule wall material, the usage amount of edible glue is reduced, is reduced into
This；
In the present invention, capsicum powder and edible glue strand are rubbed together, and surface is coarse shape, to effectively avoid institute
The capsicum oleoresin microcapsules stated stick together the problem of agglomerating in vacuum drying.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is furture elucidated.
All raw materials in the present invention, are not particularly limited its source, buying on the market or according to this field skill
The preparation of conventional method known to art personnel.
All raw materials in the present invention, are not particularly limited its purity, and present invention preferably employs analyze pure or composite wood
The conventional purity that material field uses.
The present invention provides a kind of processing methods of capsicum oleoresin microcapsules, comprising the following steps:
(1) raw material of hot pepper pre-processes；
(2) vacuum freeze drying processing is carried out to capsicum, is then crushed to granular, sieving, collection chilli powder is spare；
(3) chilli powder is distributed in leaching agent, is stirred, edible glue and emulsifier is added after leaching 3~5h, tentatively
It is sent in homogenizer after mixing, under conditions of 20~35Mpa, obtains emulsion mixture through 2~3 emulsifyings；
(4) emulsion mixture is injected in low temperature spray drying machine using spray gun and is dehydrated, obtained powdered
Capsicum oleoresin microcapsules.
It in the present invention, is dehydrated, is avoided using height by way of carrying out vacuum freeze drying processing to capsicum former material
The mode of warm thermal dehydration impacts the flavor component contained in capsicum former material, it is ensured that the quality of pepper extract；It will be peppery
The chilli powder that green pepper former material obtains after crushing is distributed in leaching agent, and with the progress of stirring, the flavor component in chilli powder is precipitated
Into leaching agent, and reach between leaching agent and capsicum powder the state of dynamic equilibrium；It is subsequently added into edible glue, is sent to homogeneous
Emulsification is emulsion in machine；It recycles spray gun to be injected in low temperature spray drying machine to be dehydrated, obtains powdered capsicum
Oleoresin microcapsule.
In the present invention, capsicum powder is directly mixed with edible glue with the mixture of leaching agent, edible glue and capsicum
Powder mixing, which twists, rubs together, formation wall material, and the flavor component contained in capsicum powder, such as the higher sequiterpene of boiling point, generation
The natural ingredient being rich in the resin of the fragrant pungent taste of table and capsicum is used as core material to be wrapped by；Together
When, since capsicum powder is not filtered out after being leached flavor component out by leaching agent, after being mixed together with edible glue
It is shaped to wall material composition, not only reduces the usage amount of edible glue, and above-mentioned core component and constitutes the chilli powder of wall material
Still there is certain connection effect between body, ensures that the reliable and stable of the capsicum oleoresin microcapsules；It effectively prevents
Loss of the flavor component in producing process；Also, in the present invention, the chilli powder leached after directly and edible glue into
Row emulsification, to remain the active principle in chilli powder to greatest extent, the flavor component in the chilli powder be equivalent to by
100% keeps down；On the other hand, due to the wall material of the microcapsules use edible glue and capsicum powder twist rub and
At surface is coarse shape, to effectively avoid the technical issues of being easy to happen adhesion agglomeration in vacuum drying.
In the present invention, the raw material of hot pepper pretreatment includes capsicum sorting, cleaning, step of just drying in the air, specifically, in sorting
In step, selection color is red, taste is peppery, without mildew, the capsicum without rotten skin phenomenon；Cleaning step mainly removes capsicum surface and jointing
In the spot mailed；During just drying in the air, the water stain of capsicum surface of drying in the air；Reduce the difficulty of subsequent processing.
According to the present invention, in the present invention, in step (2), the condition of the vacuum freeze drying includes doing vacuum refrigeration
The vacuum of dry machine is evacuated to 10~15Kpa, and temperature is -30~-15 DEG C.
Under the conditions of, according to the invention it is preferred to, in step (2), by vacuum freeze drying, treated that capsicum is crushed
Method include mixing dry capsicum with dry ice, be subsequently placed in liquid nitrogen atmosphere and be ground into powdery, cross 60~80 mesh
Sieve；Above-mentioned mixed-powder is placed in again in 30~50 DEG C of environment makes dry ice sublimation obtain chilli powder.Through the above technical solutions,
After dry capsicum mixes with dry ice, in the explosion sublimation process of dry ice, capsicum powder is stimulated rupture, makes its activation, from
And the leaching for being conducive to flavor component in the follow-up process proposes, and is conducive to rub with the strand of edible glue to mix；In addition, utilizing dry ice
It is mixed with the capsicum, the noresidue in capsicum after dry ice sublimation.
According to the present invention, the usage amount of the leaching agent and edible glue can select in a wider scope, in order to ensure
The amount that capsicum oleoresin is precipitated has preferable presentation when in use enough, and ensures preferable microcapsules molding effect, walks
Suddenly in (3), the chilli powder, leaching agent, edible glue and emulsifier mass ratio be 1:(2~5): (1.5~3): (0.3~
0.6)。
According to the present invention, in step (4), the operating condition of the low temperature spray drying machine includes, and inlet air temperature is 85~
95 DEG C, leaving air temp is 45~55 DEG C.
In the present invention, the edible glue in Arabic gum, maltodextrin, xanthan gum, soluble starch at least
It is a kind of；The soluble starch is the starch by slight acid or alkali process, and there is good flowing in when starch solution heat
Property, when condensation, is capable of forming hard soft gel, for example, the soluble starch is alphalise starch；It is further preferred that described
Edible glue is preferably Arabic gum.
In the present invention, the emulsifier is sucrose fatty ester.
In the present invention, the leaching agent is selected as the ethanol solution that mass fraction is 65~70%, and ethyl alcohol is to chilli oil
Capsicum red pigment in resin has good solute effect, so that the capsicum oleoresin microcapsules that cladding is formed are with gorgeous
Beautiful color performance.
It is made in detail below by way of processing method of the specific embodiment to capsicum oleoresin microcapsules provided by the invention
Explanation.
Embodiment 1
A kind of processing method of capsicum oleoresin microcapsules, comprising the following steps:
S1: selection color is red, taste is peppery, without mildew, the capsicum without rotten skin phenomenon, cleans up, it is water stain to dry surface；
S2: capsicum is placed in vacuum freeze drier, is evacuated to 12Kpa, and temperature is -25 DEG C；It is dried,
Then granular, 60 meshes excessively are crushed to, collection chilli powder is spare；
S3: chilli powder being distributed in the ethanol solution that mass fraction is 65%, be stirred, I is added after leaching 4h
Primary glue and sucrose fatty ester are sent in homogenizer after preliminary mixing, under conditions of 20Mpa, obtain through 2 emulsifyings
Emulsion mixture；
The chilli powder, ethanol solution, Arabic gum and sucrose fatty ester mass ratio be 1:3:2.5:0.5；
Emulsion mixture: being injected in low temperature spray drying machine by S4 using spray gun, and control low temperature spray drying machine is sent
Air temperature is 90 DEG C, and leaving air temp is 50 DEG C, is dehydrated, obtains powdered capsicum oleoresin microcapsules.
Embodiment 2
As embodiment 1 provide capsicum oleoresin microcapsules processing method, unlike, in step S3, the capsicum
Powder, ethanol solution, Arabic gum and sucrose fatty ester mass ratio be 1:2:1.5:0.3；Remaining is constant, according to embodiment 1
Processing method process to obtain powdered capsicum oleoresin microcapsules.
Embodiment 3
As embodiment 1 provide capsicum oleoresin microcapsules processing method, unlike, in step S3, the capsicum
Powder, ethanol solution, Arabic gum and sucrose fatty ester mass ratio be 1:5:3:0.6；Remaining is constant, according to embodiment 1
Processing method processes to obtain powdered capsicum oleoresin microcapsules.
Embodiment 4
A kind of processing method of capsicum oleoresin microcapsules, comprising the following steps:
S1: selection color is red, taste is peppery, without mildew, the capsicum without rotten skin phenomenon, cleans up, it is water stain to dry surface；
S2: capsicum is placed in vacuum freeze drier, is evacuated to 12Kpa, and temperature is -25 DEG C；It is dried；
Vacuum freeze drying treated capsicum is mixed with dry ice, the additional amount of dry ice is the capsicum weight
2 times；It is subsequently placed in liquid nitrogen atmosphere and is ground into powdery, cross 60 meshes, then the mixed-powder of chilli powder and dry ice is placed in 30 DEG C
Environment in so that dry ice is distilled naturally, it is spare to obtain chilli powder；
S3: chilli powder being distributed in the ethanol solution that mass fraction is 65%, be stirred, I is added after leaching 4h
Primary glue and sucrose fatty ester are sent in homogenizer after preliminary mixing, under conditions of 20Mpa, obtain through 2 emulsifyings
Emulsion mixture；
The chilli powder, ethanol solution, Arabic gum and sucrose fatty ester mass ratio be 1:3:2.5:0.5；
Emulsion mixture: being injected in low temperature spray drying machine by S4 using spray gun, and control low temperature spray drying machine is sent
Air temperature is 90 DEG C, and leaving air temp is 50 DEG C, is dehydrated, obtains powdered capsicum oleoresin microcapsules.
Embodiment 5
As embodiment 1 provide capsicum oleoresin microcapsules processing method, unlike, in step S3, the food
Maltodextrin is used with glue；Remaining is constant, processes to obtain the micro- glue of powdered capsicum oleoresin according to the processing method of embodiment 1
Capsule.
Embodiment 6
As embodiment 1 provide capsicum oleoresin microcapsules processing method, unlike, in step S3, the food
Xanthan gum is used with glue；Remaining is constant, processes to obtain powdered capsicum oleoresin microcapsules according to the processing method of embodiment 1.
Embodiment 7
As embodiment 1 provide capsicum oleoresin microcapsules processing method, unlike, in step S3, the food
Alphalise starch is used with glue；Remaining is constant, processes to obtain powdered capsicum oleoresin microcapsules according to the processing method of embodiment 1.
Comparative example 1
As embodiment 1 provide capsicum oleoresin microcapsules processing method, unlike, in step S3, the capsicum
Powder, ethanol solution, Arabic gum and sucrose fatty ester mass ratio be 1:3:1:0.5；Remaining is constant, according to embodiment 1
Processing method processes to obtain powdered capsicum oleoresin microcapsules.
Comparative example 2
As embodiment 1 provide capsicum oleoresin microcapsules processing method, unlike, in step S3, the capsicum
Powder, ethanol solution, Arabic gum and sucrose fatty ester mass ratio be 1:1:2.5:0.5；Remaining is constant, according to embodiment 1
Processing method process to obtain powdered capsicum oleoresin microcapsules.
Comparative example 3
As embodiment 1 provide capsicum oleoresin microcapsules processing method, unlike, in step s3, using even
The method of continuous extraction leaches the flavor component in chilli powder out, specifically, the processing method includes:
A kind of processing method of capsicum oleoresin microcapsules, comprising the following steps:
S1: selection color is red, taste is peppery, without mildew, the capsicum without rotten skin phenomenon, cleans up, it is water stain to dry surface；
S2: capsicum is placed in vacuum freeze drier, is evacuated to 12Kpa, and temperature is -25 DEG C；It is dried,
Then granular, 60 meshes excessively are crushed to, collection chilli powder is spare；
S3: chilli powder is distributed in the ethanol solution that mass fraction is 65%, is stirred, is leached in leaching device
After 2h, leachate is released, the ethanol solution that new mass fraction is 65% is then added, continues to leach 2h, then release leachate,
After being so repeated 3 times, extrudes the extraction raffinate in capsicum powder and merge to obtain flavor component stoste with leachate for several times；
S4: carrying out distillation and concentration to flavor component stoste, specifically, being evaporated under reduced pressure under the conditions of 80Mpa at 70 DEG C, recycles
Ethyl alcohol removes partial moisture, and Arabic gum and sucrose fatty ester are then added into concentrate, is sent to after preliminary mixing
In matter machine, under conditions of 20Mpa, emulsion mixture is obtained through 2 emulsifyings；
The additional amount of the Arabic gum and sucrose fatty ester is identical as the additional amount in embodiment 1；
Emulsion mixture: being injected in low temperature spray drying machine by S5 using spray gun, and control low temperature spray drying machine is sent
Air temperature is 90 DEG C, and leaving air temp is 50 DEG C, is dehydrated, obtains powdered capsicum oleoresin microcapsules.
Table 1 is the parameter pair for the powdered capsicum oleoresin microcapsules that above-described embodiment 1-7, comparative example 1-3 are processed
Than.
Table 1:
Test method:
1, moisture content, 105 DEG C of dry constant weight methods；
2, embedding rate, using the ratio between capsaicine percentage composition in capsaicine before embedding and microcapsules as embedding rate.
3, active constituent content is detected using the capsicum oleoresin microcapsules that GC-MS technology used in conjunction obtains processing
Analysis；
Chromatographic condition: instrument is U.S. Agilent Technologies company HP6890GC/5973MS gas-chromatography-matter
Compose combined instrument；
GC condition: HP-5MS quartz capillary column (30mm × 0.25mm × 0.25 μm)；Column temperature: 80 DEG C of initial temperature, journey
Sequence heats up 3 DEG C/min to 280 DEG C, keeps 30min；Column flow is 1.0ml/min；250 DEG C of injector temperature；It is pressed before column
100kPa；0.4 μ l of sample volume；Split ratio 30:1；Carrier gas is high-purity helium.
MS condition: ionization mode EI；Electron energy 70；250 DEG C of transmission line temperature, 230 DEG C of ion source temperature；Level four bars temperature
150 DEG C of degree；Mass range 35~500；It is qualitative using wiley7n.1 standard library searching.
4, microcapsules granularity,
Using Hitachi S-450 type electron microscope scanning, 50 microcapsules of random selection in a visual field test partial size
And find out average value.
It, can be in conjunction with the processing method that above-mentioned test data can be seen that capsicum oleoresin microcapsules provided by the invention
The dosage for effectively reducing edible glue achievees the purpose that reduce cost；And the present invention provides processing method, to capsicum oleoresin
Effective component obtained the reservation of very limits.
Basic principles and main features and the features of the present invention of the invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement is both fallen in the range of claimed invention.The scope of protection of present invention is by appended claims
And its equivalent thereof.
Claims (7)
1. a kind of processing method of capsicum oleoresin microcapsules, it is characterised in that: the following steps are included:
(1) raw material of hot pepper pre-processes；
(2) vacuum freeze drying processing is carried out to capsicum, is then crushed to granular, sieving, collection chilli powder is spare；
(3) chilli powder is distributed in leaching agent, is stirred, edible glue and emulsifier is added after leaching 3~5h, it is preliminary to mix
After be sent in homogenizer, under conditions of 20~35Mpa, obtain emulsion mixture through 2~3 emulsifyings；
(4) emulsion mixture is injected in low temperature spray drying machine using spray gun and is dehydrated, obtain powdered capsicum
Oleoresin microcapsule.
2. the processing method of capsicum oleoresin microcapsules according to claim 1, it is characterised in that: described in step (2)
The condition of vacuum freeze drying includes the vacuum of vacuum freeze drier being evacuated to 10~15Kpa, temperature is -30~-15 DEG C.
3. the processing method of capsicum oleoresin microcapsules according to claim 1, it is characterised in that: in step (2), pass through
Treated that method that capsicum crushed includes mixing dry capsicum with dry ice, then setting for vacuum freeze drying
It is ground into powdery in liquid nitrogen atmosphere, crosses 60~80 meshes；Above-mentioned mixed-powder is placed in again in 30~50 DEG C of environment makes to do
Ice distils to obtain chilli powder.
4. the processing method of capsicum oleoresin microcapsules according to claim 1, it is characterised in that: described in step (3)
Chilli powder, leaching agent, edible glue and emulsifier mass ratio be 1:(2~5): (1.5~3): (0.3~0.6).
5. the processing method of capsicum oleoresin microcapsules according to claim 1, it is characterised in that: described in step (4)
The operating condition of low temperature spray drying machine includes that inlet air temperature is 85~95 DEG C, and leaving air temp is 45~55 DEG C.
6. the processing method of capsicum oleoresin microcapsules according to claim 1, it is characterised in that: described in step (3)
Edible glue be selected from least one of Arabic gum, maltodextrin, xanthan gum, soluble starch.
7. a kind of capsicum oleoresin microcapsules that the processing method as described in claim 1~6 any one is processed, special
Sign is: the partial size of the capsicum oleoresin microcapsules is 150~300 μm.
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| CN110140905A (en) * | 2019-05-14 | 2019-08-20 | 中国农业科学院农产品加工研究所 | Utilize the method for embedding processing technology production capsicum nutritional health food |
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