CN113717790A - Bottom flavoring essence and preparation method thereof - Google Patents
Bottom flavoring essence and preparation method thereof Download PDFInfo
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- CN113717790A CN113717790A CN202011439456.XA CN202011439456A CN113717790A CN 113717790 A CN113717790 A CN 113717790A CN 202011439456 A CN202011439456 A CN 202011439456A CN 113717790 A CN113717790 A CN 113717790A
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- essence
- beta
- cyclodextrin
- solution
- distilled water
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Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 38
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 38
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 38
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 38
- 229960004853 betadex Drugs 0.000 claims abstract description 38
- 238000005303 weighing Methods 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000012153 distilled water Substances 0.000 claims abstract description 29
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 22
- 239000000839 emulsion Substances 0.000 claims abstract description 16
- 239000007787 solid Substances 0.000 claims abstract description 16
- 239000003960 organic solvent Substances 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 230000001376 precipitating effect Effects 0.000 claims abstract description 8
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 6
- 230000000694 effects Effects 0.000 claims abstract description 4
- 239000003205 fragrance Substances 0.000 claims description 22
- 239000002304 perfume Substances 0.000 claims description 17
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical group CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 12
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000725 suspension Substances 0.000 claims description 7
- 229920001213 Polysorbate 20 Polymers 0.000 claims description 5
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 5
- 229920000191 poly(N-vinyl pyrrolidone) Polymers 0.000 claims description 5
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 claims description 5
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019445 benzyl alcohol Nutrition 0.000 claims description 3
- 239000012295 chemical reaction liquid Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims 1
- 239000003094 microcapsule Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 5
- 239000000686 essence Substances 0.000 description 74
- 239000007788 liquid Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0069—Heterocyclic compounds
- C11B9/0073—Heterocyclic compounds containing only O or S as heteroatoms
- C11B9/008—Heterocyclic compounds containing only O or S as heteroatoms the hetero rings containing six atoms
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Cosmetics (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention relates to the technical field of bottom flavoring essence, in particular to bottom flavoring essence and a preparation method thereof, wherein the bottom flavoring essence comprises essence, an emulsifier, distilled water, absolute ethyl alcohol, beta-cyclodextrin essence and an organic solvent, and comprises the following steps: s1, selecting the odor type and the note of the essence to be prepared; s2, preparing a fragrant base; s3, weighing a certain amount of essence, adding an emulsifier and a proper amount of distilled water, and quickly homogenizing and emulsifying to prepare an emulsion; s4, weighing a certain amount of distilled water, heating, pouring a certain amount of beta-cyclodextrin essence into the distilled water, after the beta-cyclodextrin essence is completely dissolved, pouring the emulsion into a beta-cyclodextrin essence solution, slowly precipitating and separating out the beta-cyclodextrin essence from the solution at a certain temperature, and then separating, extracting and drying the beta-cyclodextrin essence solution by using an organic solvent to obtain solid essence; s5, evaluating the effect of the solid essence, namely, preparing the essence microcapsule by taking the beta-cyclodextrin essence as a wall material to obtain the essence microcapsule with higher embedding rate, and completely embedding all components in the wall material to ensure that the stability of the preparation of the integral flavoring agent is high.
Description
Technical Field
The invention relates to the technical field of bottom flavoring essence, in particular to bottom flavoring essence and a preparation method thereof.
Background
The use of scents is increasing with the increasing living standard of people. For a long time, the consumer groups of the flavoring agents are mainly concentrated in developed countries in Europe and America, and therefore, the research and development units of the essence are also concentrated in the Europe and America. Other countries can only provide basic perfume raw materials for developed countries even though they have abundant natural perfume resources. In recent years, the world has changed greatly, the economy of developing countries is generally improved, the living standard of the countries is gradually improved, and the consumption area of the fragrance products is rapidly expanded, so that the further development of the fragrance industry is promoted. In addition to traditional natural fragrances, thousands of synthetic fragrances have been developed, with nearly thousands of them being commercialized. Many developing countries are becoming the mastery of the perfumery industry. Taking our country as an example, the perfume is not only the main consumer country of the world perfume products, but also the providers of most natural raw materials and synthetic spices in the world, and the perfume products with almost all fragrance types can be prepared. However, we can only grasp some middle-low end product markets, and those high-end essence products leading the fashion trend of consumption are still monopolized by the countries in europe and america.
In order to better and more stably prepare the flavoring agent and improve the autonomy of the preparation of the flavoring agent, the base flavoring essence and the preparation method are provided.
Disclosure of Invention
The invention aims to provide a flavoring essence and a preparation method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the flavoring essence comprises essence, emulsifier, distilled water, absolute ethyl alcohol, beta-cyclodextrin essence and organic solvent, and comprises the following steps:
s1, selecting the odor type and the note of the essence to be prepared;
s2, preparing a perfume base, selecting a main perfume according to the selected fragrance type, and blending a main part of the essence, namely the perfume base;
s3, weighing a certain amount of essence, adding an emulsifier and a proper amount of distilled water, and quickly homogenizing and emulsifying to prepare an emulsion;
s4, weighing a certain amount of distilled water, heating, pouring a certain amount of beta-cyclodextrin essence into the distilled water, after the beta-cyclodextrin essence is completely dissolved, pouring the emulsion into a beta-cyclodextrin essence solution, slowly precipitating and separating out the beta-cyclodextrin essence from the solution at a certain temperature, and then separating, extracting and drying the beta-cyclodextrin essence solution by using an organic solvent to obtain solid essence;
s5, evaluating the effect of the solid essence: weighing a sample, using an absolute ethyl alcohol solution, quickly shaking up, pouring the suspension into a centrifuge tube, then transferring supernatant into a precisely weighed weighing bottle (W1), distilling to dry the solution, placing the weighing bottle into a dryer for cooling, then weighing (W2), and using F to represent the oil content on the surface of the solid essence, wherein F is W2-W1.
Preferably, the emulsifier is tween 20, tween 60 and peregal O, and the dosage of the emulsifier is 1%, 1.5%, 2%, 2.5% and 3% of the volume of the total reaction solution respectively.
Preferably, the organic solvent is one of propylene glycol and benzyl alcohol.
Preferably, 1mL, 1.5mL, 2mL, 2.5mL, or 3mL of the emulsifier is added to S3, and 80mL of distilled water is added to the mixture, followed by rapid homogenization and emulsification to prepare an emulsion.
Preferably, S4 is prepared by weighing a certain amount of distilled water, heating to 70 deg.C, pouring a certain amount of beta-cyclodextrin essence into 70 deg.C distilled water, dissolving completely, pouring the emulsion into beta-cyclodextrin essence solution, precipitating slowly from the solution at a certain temperature, separating, and drying to obtain solid essence.
Preferably, 2g of the sample is weighed in the S5, 20mL of absolute ethyl alcohol solution is used for quickly shaking up, the suspension is poured into a centrifuge tube and centrifuged for 20min at the rotating speed of 5000r/min, then the supernatant is transferred and put into a precisely weighed weighing bottle (W1), distillation is carried out for 1h until the solution is evaporated to dryness, and the weighing bottle is placed in a dryer for cooling for 30 min.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the liquid essence is obtained by uniformly stirring and mixing the essence in the container, then the liquid essence is added into the water containing the emulsifier for emulsification, so that the corresponding emulsified essence can be provided, the components with different boiling points and the internal essence base and essence can be wrapped by the scheme, so that the overall volatility angle is increased, the storage stability of the overall fragrance is higher, the preparation of the fragrance is simpler, the stability is higher, the fragrance microcapsule with higher embedding rate can be obtained by using beta-cyclodextrin essence as a wall material for preparing the fragrance microcapsule, and all the components can be completely embedded in the wall material, so that the preparation stability of the overall fragrance is high.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments, and all other embodiments obtained by a person of ordinary skill in the art without any creative work based on the embodiments of the present invention belong to the protection scope of the present invention.
The invention provides a technical scheme that:
the flavoring essence comprises essence, emulsifier, distilled water, absolute ethyl alcohol, beta-cyclodextrin essence and organic solvent, and comprises the following steps:
s1, selecting the odor type and the note of the essence to be prepared;
s2, preparing a perfume base, selecting a main perfume according to the selected fragrance type, and blending a main part of the essence, namely the perfume base;
s3, weighing a certain amount of essence, adding an emulsifier and a proper amount of distilled water, and quickly homogenizing and emulsifying to prepare an emulsion;
s4, weighing a certain amount of distilled water, heating, pouring a certain amount of beta-cyclodextrin essence into the distilled water, after the beta-cyclodextrin essence is completely dissolved, pouring the emulsion into a beta-cyclodextrin essence solution, slowly precipitating and separating out the beta-cyclodextrin essence from the solution at a certain temperature, and then separating, extracting and drying the beta-cyclodextrin essence solution by using an organic solvent to obtain solid essence;
s5, evaluating the effect of the solid essence: weighing a sample, using an absolute ethyl alcohol solution, quickly shaking up, pouring the suspension into a centrifuge tube, then transferring supernatant into a precisely weighed weighing bottle (W1), distilling to dry the solution, placing the weighing bottle into a dryer for cooling, then weighing (W2), and using F to represent the oil content on the surface of the solid essence, wherein F is W2-W1.
The emulsifier is Tween 20, Tween 60 and peregal O, and the dosage of the emulsifier is 1%, 1.5%, 2%, 2.5% and 3% of the volume of the total reaction liquid respectively.
The organic solvent is one of propylene glycol or benzyl alcohol.
And 1mL, 1.5mL, 2mL, 2.5mL and 3mL of emulsifier are added into the S3, and 80mL of distilled water is added and then the mixture is quickly homogenized and emulsified to prepare the emulsion.
S4, weighing a certain amount of distilled water, heating to 70 ℃, pouring a certain amount of beta-cyclodextrin essence into the distilled water at 70 ℃, pouring the emulsion into the beta-cyclodextrin essence solution after the beta-cyclodextrin essence is completely dissolved, slowly precipitating and separating out from the solution at a certain temperature, and separating and drying to obtain the solid essence.
Weighing 2g of sample in the S5, using 20mL of absolute ethyl alcohol solution, shaking up quickly, pouring the suspension into a centrifuge tube, centrifuging for 20min at the rotating speed of 5000r/min, then transferring supernatant, putting the supernatant into a weighing bottle (W1) which is accurately weighed, distilling for 1h until the solution is evaporated to dryness, and placing the weighing bottle in a drier for cooling for 30 min.
The liquid essence is obtained by uniformly stirring and mixing the essence in the container, then the liquid essence is added into the water containing the emulsifier, emulsification is carried out again, corresponding emulsified essence can be given, the components with different boiling points can be wrapped by the essence base and the essence inside the container, the whole volatile angle is enabled, the stability of storing the whole fragrance type is high, the preparation of the fragrance agent is simpler, the stability is higher, the fragrance microcapsule is prepared by taking beta-ring paste essence as a wall material, the fragrance microcapsule with higher embedding rate can be obtained, all the components can be completely embedded in the wall material, and the stability of preparing the whole fragrance agent is high.
Example 1: preparing essence, an emulsifier, distilled water, absolute ethyl alcohol, beta-cyclodextrin essence and an organic solvent, wherein the emulsifier is tween 20, tween 60 and peregal O, the using amounts of the tween 20, the tween 60 and the peregal O are respectively 1%, 1.5%, 2%, 2.5% and 3% of the volume of the total reaction liquid, the organic solvent is one of propylene glycol or benzyl alcohol, and the odor type and the fragrance type of the essence to be prepared are selected; preparing a perfume base, namely selecting a main perfume agent according to the selected fragrance type, and blending a main body part of the essence, namely the perfume base; weighing a certain amount of essence, adding 1mL, 1.5mL, 2mL, 2.5mL and 3mL of emulsifier, adding 80mL of distilled water, and rapidly homogenizing and emulsifying to obtain an emulsion; weighing a certain amount of distilled water, heating to 70 ℃, pouring a certain amount of beta-cyclodextrin essence into the distilled water at 70 ℃, pouring the emulsion into the beta-cyclodextrin essence solution after the beta-cyclodextrin essence is completely dissolved, slowly precipitating and separating out from the solution at a certain temperature, and separating and drying to obtain solid essence; weighing 2g of sample, using 20mL of absolute ethyl alcohol solution, shaking up quickly, pouring the suspension into a centrifuge tube, centrifuging for 20min at the rotating speed of 5000r/min, then transferring supernatant into a weighing bottle (W1) which is accurately weighed, distilling for 1h until the solution is dried, placing the weighing bottle into a drier for cooling for 30min, then weighing (W2), using F to represent the oil content on the surface of the solid essence, then F is W2-W1, stirring and mixing the essence in a container uniformly to obtain liquid essence, then adding the liquid essence into water containing an emulsifier, emulsifying to obtain corresponding emulsified essence, using the scheme to wrap the components with different boiling points and the inner essence, ensuring the whole volatility angle, ensuring the storage stability of the whole fragrance type to be higher, and ensuring the preparation of the fragrance to be simpler, the beta-cyclodextrin essence is used as a wall material to prepare the essence microcapsules, so that the essence microcapsules with high embedding rate can be obtained, and all components can be completely embedded in the wall material, so that the preparation stability of the integral flavoring agent is high.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The flavoring essence comprises essence, an emulsifier, distilled water, absolute ethyl alcohol, beta-cyclodextrin essence and an organic solvent, and is characterized by comprising the following steps:
s1, selecting the odor type and the note of the essence to be prepared;
s2, preparing a perfume base, selecting a main perfume according to the selected fragrance type, and blending a main part of the essence, namely the perfume base;
s3, weighing a certain amount of essence, adding an emulsifier and a proper amount of distilled water, and quickly homogenizing and emulsifying to prepare an emulsion;
s4, weighing a certain amount of distilled water, heating, pouring a certain amount of beta-cyclodextrin essence into the distilled water, after the beta-cyclodextrin essence is completely dissolved, pouring the emulsion into a beta-cyclodextrin essence solution, slowly precipitating and separating out the beta-cyclodextrin essence from the solution at a certain temperature, and then separating, extracting and drying the beta-cyclodextrin essence solution by using an organic solvent to obtain solid essence;
s5, evaluating the effect of the solid essence: weighing sample, rapidly shaking with anhydrous ethanol solution, pouring the suspension into centrifuge tube, transferring supernatant, placing into a weighing bottle (W)1) Distilling to dry the solution, placing the weighing bottle in a desiccator for cooling, and weighing (W)2) And F represents the oil content of the surface of the solid essence, then F ═ W2-W1。
2. The essence as bottom material and its preparation process as claimed in claim 1, wherein the emulsifier is selected from Tween 20, Tween 60, peregal O, and their usage amounts are 1%, 1.5%, 2%, 2.5%, and 3% of the total reaction liquid volume.
3. The essence as claimed in claim 1, wherein the organic solvent is propylene glycol or benzyl alcohol.
4. The essence base material and the preparation method thereof as claimed in claims 1-2, wherein 1mL, 1.5mL, 2mL, 2.5mL and 3mL of emulsifier are added to S3, and 80mL of distilled water is added to the mixture and then the mixture is rapidly homogenized and emulsified to prepare the emulsion.
5. The base flavoring essence and the preparation method thereof as claimed in claim 1, wherein the S4 is prepared by weighing a certain amount of distilled water, heating to 70 ℃, pouring a certain amount of beta-cyclodextrin essence into the distilled water at 70 ℃, pouring the emulsion into the beta-cyclodextrin essence solution after complete dissolution, slowly precipitating from the solution at a certain temperature, separating, and drying to obtain the solid essence.
6. The flavoring essence and the preparation method of claim 1, wherein 2g of the sample is weighed in S5, 20mL of absolute ethanol solution is used for quick shaking, the suspension is poured into a centrifuge tube and centrifuged at 5000r/min for 20min, then the supernatant is transferred and put into a weighing bottle (W1) which is accurately weighed, the solution is distilled for 1h until the solution is evaporated to dryness, and the weighing bottle is placed in a dryer for cooling for 30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011439456.XA CN113717790A (en) | 2020-12-07 | 2020-12-07 | Bottom flavoring essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011439456.XA CN113717790A (en) | 2020-12-07 | 2020-12-07 | Bottom flavoring essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113717790A true CN113717790A (en) | 2021-11-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011439456.XA Pending CN113717790A (en) | 2020-12-07 | 2020-12-07 | Bottom flavoring essence and preparation method thereof |
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| Country | Link |
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| CN (1) | CN113717790A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5951761A (en) * | 1982-09-20 | 1984-03-26 | Nippon Sanmi Shokuhin Kk | Preparation of ume (japanese apricot) essence for drinking |
| CN101283774A (en) * | 2008-04-28 | 2008-10-15 | 广东富味制果厂有限公司 | Microcapsule essence and its preparation method |
| CN103103804A (en) * | 2012-12-10 | 2013-05-15 | 苏州尊元纺织有限公司 | Production method of fragrant chinlon fabric |
-
2020
- 2020-12-07 CN CN202011439456.XA patent/CN113717790A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5951761A (en) * | 1982-09-20 | 1984-03-26 | Nippon Sanmi Shokuhin Kk | Preparation of ume (japanese apricot) essence for drinking |
| CN101283774A (en) * | 2008-04-28 | 2008-10-15 | 广东富味制果厂有限公司 | Microcapsule essence and its preparation method |
| CN103103804A (en) * | 2012-12-10 | 2013-05-15 | 苏州尊元纺织有限公司 | Production method of fragrant chinlon fabric |
Non-Patent Citations (2)
| Title |
|---|
| 葛艳蕊,王奎涛,冯薇: "β-环糊精玫瑰香精微胶囊的制备", 河北科技大学学报 * |
| 郑敏捷;赵振河;朱俊萍;莫红春;: "玫瑰香型微胶囊香味剂的制备", 染整技术 * |
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Application publication date: 20211130 |
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