CN112869050B - Preparation method of Chinese prickly ash essential oil microcapsule and application of Chinese prickly ash essential oil microcapsule in fried food - Google Patents
Preparation method of Chinese prickly ash essential oil microcapsule and application of Chinese prickly ash essential oil microcapsule in fried food Download PDFInfo
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- CN112869050B CN112869050B CN202110298704.1A CN202110298704A CN112869050B CN 112869050 B CN112869050 B CN 112869050B CN 202110298704 A CN202110298704 A CN 202110298704A CN 112869050 B CN112869050 B CN 112869050B
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 83
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 241001079064 Zanthoxylum schinifolium Species 0.000 title 2
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- 229920002472 Starch Polymers 0.000 description 2
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- 208000025157 Oral disease Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a pepper essential oil microcapsule and application thereof in fried foods, belonging to the technical field of food spice additives, wherein the preparation method comprises the following steps: the pepper essential oil is used as a core material, sodium starch octenyl succinate and maltodextrin are used as composite wall materials, and emulsion is prepared through a certain embedding process and spray drying. The prepared pricklyash peel essential oil microcapsule has proper adding amount of 1.0% -2.0% in fried food application, retains pricklyash peel fragrance under high temperature frying, and delays release of spicy substances, thereby preventing loss of pricklyash peel flavor substances.
Description
Technical Field
The invention relates to a preparation method of a pricklyash peel essential oil microcapsule and application thereof in fried foods, and can be used as the technical field of food flavor additives.
Background
The pericarpium Zanthoxyli belongs to Rutaceae deciduous shrub plants, uses pericarp of fructus Zanthoxyli, and has strong aromatic smell. The pepper contains a large amount of essential oil, and is a main source of pepper aroma. The fructus Zanthoxyli essential oil also has antibacterial, insecticidal, antioxidant, and anesthetic and sedative effects. The pricklyash peel essential oil is a mixture composed of various compounds, and the chemical components of the pricklyash peel essential oil mainly comprise terpenes, aromatic compounds, aliphatic compounds and nitrogen-containing and sulfur-containing compounds 4. Especially, the chemical property is unstable at high temperature, and the pepper flavor substance is easy to volatilize and destroy, so that the application of the pepper flavor substance in food processing is limited.
The emulsifying embedding method is to mix and emulsify the core material and the wall material liquid, embed the core material in the protective wall material, dry the emulsion, the wall material forms a net structure when meeting heat, the small molecular substances such as water or other solvents are smoothly dissolved out through the 'net holes' due to the thermal evaporation, the core material with larger molecules is retained in the 'net', and the capsule is formed after drying. The use of microencapsulation in the food industry has six advantages, namely, the reduction of the core reaction with environmental factors; secondly, the transfer rate of the core material to the external environment can be reduced; thirdly, easier handling can be promoted; fourthly, the release of the core material can be controlled; fifth, the taste of the core can be covered; sixth, the core material is eventually diluted for only small amounts of use. However, the embedding rate of the zanthoxylum essential oil microcapsule needs to be improved.
The oil-in-water emulsion prepared by taking the zanthoxylum essential oil which is volatile at high temperature as a core material is subjected to spray drying to obtain the zanthoxylum essential oil microcapsule, and then the zanthoxylum essential oil microcapsule is applied to fried foods to protect aroma and tingling substances of the zanthoxylum, so that a good application effect is achieved.
Patent document with publication number of CN106063529A discloses a microcapsule of zanthoxylum essential oil and/or oleoresin and a preparation process thereof. The microcapsule is prepared from Arabic gum, maltodextrin, soybean protein, chinese prickly ash essential oil and/or oleoresin and water, the preparation process comprises the steps of gradually adding the Arabic gum and the maltodextrin into the water, heating and dissolving, cooling, adding the soybean protein, stirring uniformly, cooling to room temperature, adding the Chinese prickly ash essential oil and/or oleoresin as a core material, homogenizing the materials for three times, cooling the homogenized mixed solution, carrying out spray drying, and processing into microcapsule particles.
Patent document with publication number CN109157424a discloses a preparation method of a pepper essential oil microcapsule and application thereof in oral care products, and the specific contents include: the prepared product has stronger and lasting antibacterial performance, can effectively inhibit the growth of bacteria, can solve the problem of oral cavity smell, and can reduce the occurrence of dental caries, periodontal disease, gingivitis and other oral diseases.
Both the above two preparation methods disclose the preparation method of the zanthoxylum essential oil microcapsule, but the embedding rate is low, and the zanthoxylum essential oil microcapsule is not disclosed to be used in fried foods.
Disclosure of Invention
In view of the above, the invention provides a preparation method of a Chinese prickly ash essential oil microcapsule and application thereof in frying food.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of fructus Zanthoxyli essential oil microcapsule comprises extracting fructus Zanthoxyli essential oil with supercritical carbon dioxide as core material, and preparing emulsion by embedding process and spray drying to obtain the final product; the specific steps are as follows:
(1) Weighing a certain amount of sodium starch octenyl succinate, adding a certain amount of hot water, and stirring at a high speed to fully dissolve the sodium starch octenyl succinate to obtain a wall material solution A;
(2) Weighing a certain amount of maltodextrin, adding a certain amount of hot water, and stirring until the maltodextrin is completely dissolved to obtain a wall material solution B;
(3) Weighing a certain amount of Chinese prickly ash essential oil, adding the Chinese prickly ash essential oil into the wall material solution A, and stirring and emulsifying at a high speed to obtain emulsion C;
(4) Adding the emulsion C into the wall material solution B, and stirring and mixing at a high speed to obtain emulsion D;
(5) Homogenizing the emulsion D under high pressure to form fine and uniform emulsion, and spray drying under certain conditions to obtain fructus Zanthoxyli essential oil microcapsule product.
Further, in the step (1), the addition amount of sodium starch octenyl succinate is 8-14 parts, the addition amount of hot water is 2-3 times the mass of the sodium starch octenyl succinate, the temperature of the hot water is 50-60 ℃, the stirring speed is 12000-15000 rpm, and the stirring time is 10-15 minutes, so that the wall material solution A is obtained.
Further, in the step (2), maltodextrin is added in an amount of 10 to 20 parts, hot water is added in an amount of 2 to 5 times the mass of the maltodextrin and the water is stirred until the maltodextrin is completely dissolved at a temperature of 50 to 60 ℃ to obtain a wall material solution B.
In the step (3), the adding amount of the pepper essential oil is 6-10 parts, and the pepper essential oil is added into the wall material solution A, and the stirring speed is 15000-20000 rpm, and the stirring time is 20-30 minutes, so that the emulsion C is obtained.
Further, in the step (4), the emulsion C is added into the wall material solution B, and the stirring speed is 12000-20000 rpm, and the stirring time is 5-10 minutes, so as to obtain the emulsion D.
Further, in the step (5), the homogenizing pressure of the emulsion D is 35-40 Mpa, the homogenizing times are 2 times, the atomizing pressure is 1-1.5 Mpa, the air inlet temperature is 160-190 ℃, the air outlet temperature is 75-85 ℃, and the pepper essential oil microcapsule product is obtained by spray drying.
Furthermore, the application of the pepper essential oil microcapsule prepared by the preparation method of the pepper essential oil microcapsule in fried foods is that the pepper essential oil microcapsule accounts for 0.5-3.0% of the weight of the fried food wrapping powder.
Further, the weight percentage of the pepper essential oil microcapsule in the fried food wrapping powder is 1.0% -2.0%.
Furthermore, the pepper essential oil microcapsule is applied to the crispy meat wrapping powder, and the fried crispy meat has strong pepper fragrance and moderate spicy flavor, and also plays a role in delaying release of spicy substances.
Furthermore, the application of the pepper essential oil microcapsule in fried foods is that the fried foods are crisp meat made of pork.
Since the advent of microcapsules, microcapsule technology has been widely used in a variety of fields such as medicine, foods, light industry, agriculture, construction, biotechnology, and the like. However, there are many immature points in the microcapsule technology, and many basic theories and practical problems need to be studied and solved in depth. For example, the microcapsule technology has the advantages of controlling the particle size and the uniformity of performance, precisely controlling the release rate of the microcapsule core material, developing the microcapsule wall material with excellent performance and low cost, and can not prepare the microcapsule which completely meets the use requirement, and the microcapsule technology has complex industrial production operation, high cost and the like. With the deep research, the problems related to the microcapsule can be gradually solved, and the microcapsule is developed towards the directions of high coating rate, multiple functions, convenient regulation and control of structure and performance, low preparation cost and the like. The quality of the application effect of the microcapsule technology depends on the choice of wall materials, and the choice of the wall materials can influence the slow release performance, the fluidity, the solubility, the permeability and other performances of the microcapsule. The material can be used as the wall material of the microcapsule, and the wall material can be possibly prepared as long as the film forming property of the material is good, the material can be deposited around the core material, and the wall material has certain strength and toughness. For example, the research of the preparation of the zanthoxylum bungeanum essential oil microcapsule by the kalting, luo Aiping, zhang Xiaoyong, tang Yingying, zhou Guojun and the emulsifying embedding method [ J ], chinese seasonings, 2011,2,36:34-39, disclose that Arabic gum, soybean protein, maltodextrin, soluble starch and beta-cyclodextrin are used as wall materials, and the embedding rate is used as a main evaluation index, wherein the embedding rate is up to 58.99%. Patent publication No. CN1255047C discloses a microcapsule of zanthoxylum essential oil and/or oleoresin and a preparation process thereof. The microcapsule is prepared from Arabic gum, maltodextrin, soybean protein, chinese prickly ash essential oil and/or oleoresin and water, the preparation process comprises the steps of gradually adding the Arabic gum and the maltodextrin into the water, heating and dissolving, cooling, adding the soybean protein, stirring uniformly, cooling to room temperature, adding the Chinese prickly ash essential oil and/or oleoresin as a core material, homogenizing the materials for three times, cooling the homogenized mixed solution, carrying out spray drying, and processing into microcapsule particles. The microcapsule prepared by the conventional components such as Arabic gum, maltodextrin and the like has low embedding rate. Therefore, a new approach is necessary to increase the embedding rate.
The sodium starch octenyl succinate has the advantages of good emulsifying capacity, edibility and biodegradability, various functional effects and excellent comprehensive performance. The molecular weight is larger, different size ranges can be controlled, the substitution degree of the product is controllable, the product can be large or small, and the application effect is better. With the improvement of the technical level, the performance of the sodium starch octenyl succinate with poor stability is more and more obvious, and in order to obtain a higher embedding rate, a stable and uniform microcapsule structure, the problem of poor stability of the sodium starch octenyl succinate needs to be solved. According to the invention, by adding the additives Span-40 and Tween-80, the stability of sodium starch octenyl succinate is improved, and the microcapsule is regular in shape and uniform in size.
Compared with the prior art, the invention has the following advantages:
(1) The invention provides a preparation method of a pepper essential oil microcapsule, which comprises the steps of improving the emulsifying property of sodium starch octenyl succinate in water at 40-60 ℃, adding pepper essential oil, stirring and dispersing for a certain time at a high speed to achieve the effect of full emulsification and embedding, adding fully dissolved maltodextrin, stirring and dispersing for a certain time at a high speed, further emulsifying and embedding, homogenizing for 2 times under the high pressure of 30-40 Mpa to achieve the effect of good emulsification and embedding, and obtaining the pepper essential oil microcapsule by spray drying under proper conditions.
(2) The embedding rate of the microcapsule powder of the zanthoxylum essential oil prepared by the invention reaches more than 95.8%, the particle size is uniform, most of particles are between 40 and 80 mu m, and the microcapsule powder has the fragrance of the zanthoxylum and provides the spicy flavor of the zanthoxylum.
(3) The pepper essential oil microcapsule prepared by the invention has a preferable addition amount of 1.0-2.0% in the application of fried foods, maintains the intense flavor of pepper and the taste of hemp after crispy meat is fried, and has certain delay property in the release of hemp substances, thus indicating good thermal stability and sustained release effect of the product.
Drawings
The present invention will be described in further detail with reference to the accompanying drawings.
FIG. 1 is a scanning electron microscope (500X) of the Zanthoxylum essential oil microcapsule prepared in example 1;
FIG. 2 is a scanning electron microscope (500X) of the Zanthoxylum essential oil microcapsule prepared in example 2;
FIG. 3 is a scanning electron microscope image (500X) of the zanthoxylum essential oil microcapsule prepared in example 3.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention are clearly and completely described below with reference to fig. 1 to 3. It will be apparent that the described embodiments are some, but not all, embodiments of the invention. All other embodiments, which are obtained by a person skilled in the art based on the described embodiments of the invention, fall within the scope of protection of the invention.
Example 1:
a Chinese prickly ash essential oil microcapsule is prepared from the following raw materials in parts by weight: 6 parts of pepper essential oil, 14 parts of sodium starch octenyl succinate, 0.05 part of auxiliary agent, 10 parts of maltodextrin and 70 parts of water. The auxiliary agent comprises
Water, tween-80 and Span-40, wherein the mass fraction of the Tween-80 is 2.5%, and the mass fraction of the Span-40 is 1.5%.
A preparation method of a Chinese prickly ash essential oil microcapsule comprises the following steps: dissolving sodium starch octenyl succinate and an auxiliary agent in 30 parts of 50 ℃ water, stirring at a high speed of 12000rpm for 10 minutes, adding the pepper essential oil, stirring at a high speed of 15000rpm for 20 minutes, adding the prepared emulsion into maltodextrin dissolved in 40 parts of water, stirring at a high speed of 12000rpm for 10 minutes, homogenizing twice under 38Mpa by a high-pressure homogenizer to form fine and uniform emulsion, and finally spray-drying under the conditions of an atomization pressure of 1Mpa, an air inlet temperature of 180 ℃ and an air outlet temperature of 80 ℃ to obtain the pepper essential oil microcapsule product with an embedding rate of 98.9%.
Example 2:
a Chinese prickly ash essential oil microcapsule is prepared from the following raw materials in parts by weight: 7 parts of pricklyash peel essential oil, 8 parts of sodium starch octenyl succinate, 15 parts of maltodextrin and 70 parts of water.
A preparation method of a Chinese prickly ash essential oil microcapsule comprises the following steps: dissolving sodium starch octenyl succinate in 30 parts of 60 ℃ water, stirring at a high speed of 15000rpm for 15 minutes, adding the Chinese prickly ash essential oil, stirring at a high speed of 20000rpm for 25 minutes, adding the prepared emulsion into maltodextrin dissolved in 40 parts of water, stirring at a high speed of 18000rpm for 8 minutes, homogenizing twice under 35Mpa by a high-pressure homogenizer to form fine and uniform emulsion, and finally spray-drying under the conditions of atomizing pressure of 1.2Mpa, air inlet temperature of 190 ℃ and air outlet temperature of 85 ℃ to obtain the Chinese prickly ash essential oil microcapsule product with an embedding rate of 95.8%.
Example 3:
a Chinese prickly ash essential oil microcapsule is prepared from the following raw materials in parts by weight: 10 parts of pricklyash peel essential oil, 10 parts of sodium starch octenyl succinate, 20 parts of maltodextrin and 60 parts of water.
A preparation method of a Chinese prickly ash essential oil microcapsule comprises the following steps: dissolving sodium starch octenyl succinate in 30 parts of 55 ℃ water, stirring at a high speed of 15000rpm for 15 minutes, adding the zanthoxylum essential oil, stirring at a high speed of 18000rpm for 30 minutes, adding the prepared emulsion into maltodextrin dissolved in 30 parts of water, stirring at a high speed of 20000rpm for 5 minutes, homogenizing twice under 40Mpa by a high-pressure homogenizer to form fine and uniform emulsion, and finally spray-drying under the conditions of an atomization pressure of 1.5Mpa, an air inlet temperature of 160 ℃ and an air outlet temperature of 75 ℃ to obtain a zanthoxylum essential oil microcapsule product, wherein the embedding rate is 97.2%.
And (3) observing the microstructure of the prepared pepper essential oil microcapsule by adopting a scanning electron microscope, wherein the experimental process is as follows:
morphology analysis: uniformly adhering the pepper essential oil microcapsules on the conductive adhesive, and blowing off redundant samples by using ear washing balls; after the stage was placed in a gold plating apparatus and gold plated by ion sputtering, the above sample was observed by a Scanning Electron Microscope (SEM), and the magnification of A-1, B-2 and C-3 was 500 times, and 100 times, as shown in FIG. 1.
As can be seen from FIG. 1 (A-1), the zanthoxylum essential oil microcapsule prepared in example 1 is mostly in the shape of shrinkage sphere, the particle size distribution range is about 20-80 μm, the advantages are uniform in size, regular in shape, free of hole defects and best in embedding effect. The addition of additives Tween-80 and Span-40 can improve the stability of sodium starch octenyl succinate, and the prepared Chinese prickly ash essential oil microcapsule has uniform and stable size.
As can be seen from FIG. 2 (B-2), the zanthoxylum essential oil microcapsule prepared in example 2 is spherical or elliptical, has a small amount of aggregation, relatively uniform particles, and has a particle size distribution range of about 10-150 um, and a small amount of hole breakage.
As can be seen from FIG. 3 (C-3), the zanthoxylum essential oil microcapsule prepared in example 3 is spherical or elliptical, has more aggregation phenomenon, and has uneven particles, particle size distribution range of about 10-200 um, and relatively less hole breakage. The electron microscope result shows that the prepared pepper essential oil microcapsule is spherical or elliptic complete particles, has small particle size and good embedding effect, and can protect the pepper essential oil of the core material from volatilization or damage caused by the influence of external environment.
Application of fructus Zanthoxyli essential oil microcapsule in preparing crisp meat with pork is provided.
The raw materials and the mass of the crispy meat compositions of examples 4 to 7 are shown in Table 1 below.
TABLE 1
| Raw material (g) | Example 4 | Example 5 | Example 6 | Example 7 |
| Chinese prickly ash essential oil microcapsule | 0.5 | 1 | 2 | 3 |
| Streaky pork | 100 | 100 | 100 | 100 |
| Crisp fried meat powder | 100 | 100 | 100 | 100 |
| Egg | 24 | 24 | 24 | 24 |
| Shallot (Allium) | 2 | 2 | 2 | 2 |
| Ginger | 2 | 2 | 2 | 2 |
| Cooking wine | 3 | 3 | 3 | 3 |
| White pepper powder | 1 | 1 | 1 | 1 |
| White sugar | 2 | 2 | 2 | 2 |
| Salt | 5 | 5 | 5 | 5 |
| Water and its preparation method | 50 | 50 | 50 | 50 |
The manufacturing process of examples 4-7 includes the following steps:
1) Peeling the clean streaky pork, cutting into strips, adding shallot, ginger, cooking wine, white pepper powder, white sugar and salt, uniformly stirring, and wrapping a preservative film for pickling for half an hour at a low temperature, so that the seasoning is convenient.
2) Placing starch into basin, adding egg and water, mixing to obtain thin and thick crisp paste, adding fructus Zanthoxyli essential oil microcapsule, and stirring.
3) And (5) putting the pickled streaky pork into the crisp paste, and uniformly wrapping and stirring.
4) Heating to 140deg.C, adding streaky pork, keeping medium fire, frying streaky pork to fixed shape, and taking out.
5) And (3) raising the oil temperature to about 160 ℃ again, adding the fried crispy meat for re-frying, and fishing out the crispy meat after the skin is crispy.
Conclusions were drawn by tasting 10 persons: the fried crispy meat pepper has weak fragrance and small tingling taste; the crispy meat pepper fried in the step 7 has strong fragrance and too great tingling; the crispy meat fried in the embodiment 5 and the embodiment 6 has moderate aroma and tingling, which indicates that the content of the pepper essential oil microcapsule in the crispy meat wrapping powder is more proper to be 1% -2%.
The foregoing examples are merely illustrative of the present invention, and the embodiments of the present invention are not limited to the foregoing examples, but any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principles of the present invention should be made therein and are intended to be equivalent substitutions within the scope of the present invention.
Claims (4)
1. A preparation method of a Chinese prickly ash essential oil microcapsule is characterized by comprising the following steps: the method comprises the steps of taking pepper essential oil extracted by supercritical carbon dioxide as a core material, taking sodium starch octenyl succinate and maltodextrin as composite wall materials, preparing emulsion by an embedding process, and spray drying; the specific steps are as follows:
(1) Weighing a certain amount of sodium starch octenyl succinate, adding a certain amount of hot water, and stirring at a high speed to fully dissolve the sodium starch octenyl succinate to obtain a wall material solution A; the addition amount of the sodium starch octenyl succinate is 8-14 parts, the addition amount of hot water is 2-3 times of the mass of the sodium starch octenyl succinate, the temperature of the hot water is 50-60 ℃, the stirring speed is 12000-15000 rpm, and the stirring time is 10-15 minutes; (2) Weighing a certain amount of maltodextrin, adding a certain amount of hot water, and stirring until the maltodextrin is completely dissolved to obtain a wall material solution B; the addition amount of maltodextrin is 10-20 parts, the addition amount of hot water is 2-5 times of the mass of the maltodextrin, and the temperature of the hot water is 50-60 ℃;
(3) Weighing a certain amount of Chinese prickly ash essential oil, adding the Chinese prickly ash essential oil into the wall material solution A, and stirring and emulsifying at a high speed to obtain emulsion C; adding 6-10 parts of pepper essential oil into the wall material solution A, and stirring at 15000-20000 rpm for 20-30 min;
(4) Adding the emulsion C into the wall material solution B, and stirring and mixing at a high speed to obtain emulsion D; adding the emulsion C into the wall material solution B, wherein the stirring speed is 12000-20000 rpm, and the stirring time is 5-10 minutes;
(5) Homogenizing the emulsion D under high pressure to form fine and uniform emulsion, and spray drying under certain conditions to obtain fructus Zanthoxyli essential oil microcapsule product; the homogenizing pressure of emulsion D is 35-40 Mpa, the homogenizing times are 2 times, the atomizing pressure is 1-1.5 Mpa, the air inlet temperature is 160-190 ℃, and the air outlet temperature is 75-85 ℃.
2. Use of a zanthoxylum essential oil microcapsule prepared by the preparation method of a zanthoxylum essential oil microcapsule according to claim 1 in frying food, characterized in that: the weight percentage of the pepper essential oil microcapsule in the fried food wrapping powder is 0.5-3.0%.
3. Use of a zanthoxylum essential oil microcapsule according to claim 2, in frying food, characterized in that: the weight percentage of the pepper essential oil microcapsule in the fried food wrapping powder is 1.0% -2.0%.
4. Use of a zanthoxylum essential oil microcapsule according to claim 3, in a fried food, characterized in that: the pepper essential oil microcapsule is applied to the crispy meat wrapping powder, and the fried crispy meat has strong pepper fragrance and moderate spicy flavor, and also plays a role in delaying release of spicy substances.
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| CN113080425A (en) * | 2021-04-25 | 2021-07-09 | 四川丰泰食品科技有限公司 | Preparation method of pepper-flavor slow-release salt |
| CN114831267A (en) * | 2022-05-26 | 2022-08-02 | 郑州雪麦龙食品香料有限公司 | Natural smell-removing aroma-enhancing microcapsule type essence and preparation method thereof |
| CN115812939B (en) * | 2022-12-29 | 2024-04-26 | 晨光生物科技集团股份有限公司 | Zanthoxylum oil microcapsule and preparation method thereof |
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