CN114947095B

CN114947095B - Flavor granule, and preparation method and application thereof

Info

Publication number: CN114947095B
Application number: CN202210306973.2A
Authority: CN
Inventors: 鲁玉侠; 李香莉; 姚若娴; 杨伟权
Original assignee: Guangzhou Yahe Bio Tech Co ltd
Current assignee: Guangzhou Yahe Bio Tech Co ltd
Priority date: 2022-03-25
Filing date: 2022-03-25
Publication date: 2023-07-25
Anticipated expiration: 2042-03-25
Also published as: CN114947095A

Abstract

The invention discloses a flavor particle, which is prepared by twice flavoring, and then the flavor particle is prepared by atomizing and embedding primary flavoring particles and flavoring emulsion. Wherein the carrier in the first flavoring comprises starch or its derivative and cellulose, and the cellulose is one or more of mixture of citrus fiber and microcrystalline cellulose, lignin and hydroxypropyl cellulose. The flavor particles prepared by the preparation method can form a better rounding effect, and the prepared particles have stable structure, regular granularity, uniform and vivid flavor release and good fluidity, and have good particle appearance and high yield.

Description

Flavor granule, and preparation method and application thereof

Technical Field

The invention belongs to the technical field of solid beverages, and particularly relates to flavor particles, a preparation method and application thereof.

Background

The existing drinking mode mainly comprises beverage (tea beverage, carbonated beverage, fruit juice beverage, milk tea and the like) and white water, wherein the beverage generally contains sugar, stabilizing agent or flavor additive and the like to increase the drinking taste, and no chemical substance is added into the white water, so that the drinking taste is poor. However, for people who can drink sugar and flavor beverages, adding flavor or sugar to the water to enhance the mouthfeel can create additional calories and can present various health risks. For people who cannot drink beverages such as sugar and essence due to physical reasons, only odorless boiled water can be selected passively, and many people do not like the boiled water because the boiled water has no taste or aroma. Along with the improvement of the living standard of people, the pursuit of health is higher and higher, and the beverage at ordinary times is required to be as sugar-free and fat-free as possible, and can meet the pleasant flavor, and avoid taking more calories.

Prior studies have found that human taste is generally raised by the gas phase of food and liquid in the pharynx through the postnasal route and reaches the olfactory mucosa, triggering neural stimulation by sensors, causing a taste impression in the brain. Thus, a person delivering a fragrance to his pharynx during drinking will get the impression that the beverage has been flavored, because the postnasal olfactory process will create a sensation in the brain that the beverage is the source of fragrance, even if the user ingests a non-flavored liquid, such as water.

In the invention patent application (application number 2022100728206) of the applicant, by adopting a twice perfuming mode, primary perfuming particles of a first round are used as core materials, and then after boiling and drying, the secondary perfuming particles of the secondary perfuming emulsion are used as multi-layer embedded wall materials, so that the perfume bearing capacity of the perfume particles is as high as more than 30%, and the perfume has the characteristics of high perfume bearing capacity, strong and natural flavor, slow release and lasting fragrance retention. However, the inventors have further studied and found that in the first perfuming, the cellulose in the carrier has a significant influence on the spheronization effect and yield.

Disclosure of Invention

The invention aims to provide the flavor particles which have the advantages of good rounding effect, high yield, good particle appearance, slow release, lasting fragrance and strong and natural fragrance, and the flavor particles can be smelled (before nose) to be used as common fragrance and can sense fragrance after entering nose.

The technical scheme for achieving the aim comprises the following steps.

A flavored granule is prepared by flavoring twice:

the method comprises the steps of firstly perfuming ingredients comprising a carrier, starch or derivatives thereof, flavor substances, colloid and water to prepare round primary perfuming particles;

the flavoring emulsion is prepared by performing secondary flavoring on the components comprising Arabic gum or starch or derivatives thereof, a carrier, flavor substances and water serving as emulsifying agents;

atomizing the flavoring emulsion, and embedding multiple layers on the surfaces of primary flavoring particles subjected to boiling drying to obtain the flavor particles;

the carrier in the first flavoring comprises starch or its derivative and cellulose, wherein the cellulose is one or more of mixture of citrus fiber and microcrystalline cellulose, lignin and hydroxypropyl cellulose.

In some of these embodiments, the cellulose is citrus fiber and microcrystalline cellulose.

In some embodiments, the mass usage ratio of the citrus fiber to the microcrystalline cellulose is: 15-35:15-35.

In some embodiments, the mass usage ratio of the citrus fiber to the microcrystalline cellulose is: 20-30:20-30, preferably 23-27: 23 to 27.

In some of these embodiments, primary perfumed particles are prepared by primary perfuming ingredients comprising the following parts by mass:

and (3) a carrier: 50-75,

flavor substances: 60-120,

colloid: 2-3,

water: 50-80 parts;

the flavoring emulsion is prepared by carrying out secondary flavoring by the following components in parts by mass:

acacia or starch or derivatives thereof as emulsifying agents: 30-50,

and (3) a carrier: 5-30,

flavor substances: 50-100,

water: 60-80.

50-60% of cellulose, and the like,

12-15 parts of starch and derivatives thereof,

flavor substances: 70-100 parts of plant extract or 60-80 parts of plant extract and 10-20 parts of essence,

colloid: 2-3,

water: 50-80 parts;

30-50 parts of starch or a derivative thereof as an emulsifier,

and (3) a carrier: 5-30,

flavor substances: 30-50 parts of spice and 20-30 parts of plant extract,

water: 60-80.

In some embodiments, the starch or derivative thereof used as the emulsifier is at least one of modified starch and raw starch, preferably one or more of sodium octenyl succinate starch, hydroxypropyl distarch phosphate, high straight chain starch and porous starch.

In some of these embodiments, the flavour material comprises a perfume and/or an essence, preferably the perfume is a plant extract, more preferably a flavour extract of the leaves, roots, stems or fruits of fresh or dried perfume plants; preferably, the essence is food essence, more preferably one or more of fruit essence, milk essence and tea essence.

In some embodiments, the colloid is one or more of sodium carboxymethyl cellulose, sodium alginate, xanthan gum, guar gum, locust bean gum, pectin, gellan gum, and carrageenan;

and/or the carrier in the second flavoring is one or two of monosaccharide, disaccharide and oligosaccharide such as porous dextrin, maltodextrin, cyclodextrin, solid malt extract, white granulated sugar, glucose, lactose, and oligomeric maltose.

In some of these embodiments, the mass ratio of primary perfuming particles to the perfuming emulsion is from 2:0.5 to 2, preferably from 2:0.8 to 1.5, more preferably from 2:0.9 to 1.1.

In some of these embodiments, the solids content of the perfuming emulsion is 45% to 65% by weight, preferably 50% to 60% by weight.

In some of these embodiments, the flavoring is 20-40% by mass in the first flavoring and 10-30% by mass in the second flavoring.

In some of these embodiments, the flavoring comprises 50-100 parts by mass of the plant extract and 10-20 parts by mass of the flavoring agent upon first flavoring; and/or, at the time of the second perfuming, the flavor substance comprises 20-50 parts by mass of plant extract and 30-50 parts by mass of essence.

A method of preparing a flavour granule as described above comprising the steps of:

1) Primary perfuming granule preparation: slowly adding colloid into water, swelling until the colloid is clear, adding plant extract and perfume, stirring and mixing uniformly, adding carrier, stirring uniformly to obtain wet soft powder, placing the wet soft powder into an extrusion granulator, placing the extruded soft irregular soft cylinder into a spheronizer to obtain wet granules after spheronization, namely primary flavoring granules, wherein the aperture of the screen is 0.5-1.3 mm;

2) Preparing secondary perfuming emulsion: adding starch or its derivative and carrier into water, stirring and heating to 50-55deg.C, slowly adding perfume after the materials are completely dissolved, continuously emulsifying for 18-22min to obtain emulsion, homogenizing the emulsion once to obtain secondary perfuming emulsion;

3) And (3) boiling and drying the primary perfuming particles to obtain dry flavor particles in a boiling suspension state, adding secondary perfuming emulsion, atomizing the secondary perfuming emulsion by compressed air, and embedding multiple layers on the surfaces of the primary perfuming particles to obtain the flavor particles.

In some of these embodiments, in step 1), the screw speed in the extrusion granulator is 50-70r/min; and/or setting the rotating speed to be 800-1200r/min in the rounding machine, and keeping the rotating speed for 8-12min.

In some of these embodiments, in step 2), the emulsion is homogenized at a primary pressure of 10-20Mpa and a secondary pressure of 5-12Mpa.

In some of these embodiments, in step 3), the boiling drying is performed at 50-70 ℃ for 30-50min.

A fragrance means containing flavour particles as described above.

The inventor discovers that the type of cellulose in the carrier has great influence on the particle appearance and high yield of the flavor particles, and when one or more than two of the mixture of the citrus fiber and microcrystalline cellulose, lignin and hydroxypropyl cellulose is used, a good supporting framework can be formed, so that a good rounding effect can be formed, and the particles with stable structure, regular granularity, uniform and vivid flavor release, good fluidity and good particle appearance and high yield are prepared. Particularly, when at least two different kinds of suitable celluloses are blended, such as citrus fiber and microcrystalline cellulose, the effect of high adsorption amount of oily flavor substances can be formed, and the prepared flavor particles can sufficiently adsorb the flavor substances on the surfaces. The good particle appearance can further improve the fragrance release effect so as to achieve the effects of slow release, lasting fragrance and natural fragrance.

Further, the inventors of the present invention have found that when the cellulose is mixed with both citrus fiber and microcrystalline cellulose, the amount of the mixture ratio can affect the stability of the flavor substances in the primary and secondary flavoring processes, and the spheronization effect of the particles. Therefore, the proportion of the citrus fiber to the microcrystalline fiber is controlled within a proper range, so that the stability and the durability of fragrance release are further improved, the flavor release is more uniform and true, the rounding effect is further improved, and the yield is higher.

Drawings

FIG. 1 is a schematic view of the flavor particles prepared by 4-fold microscopic observation, wherein A is the flavor particles prepared in example 1, B is the flavor particles prepared in comparative example 1, and C is the flavor particles prepared in comparative example 3.

FIG. 2 is a schematic diagram of the flavor particles produced, wherein A is the flavor particle produced in example 1, B is the flavor particle produced in comparative example 1, and C is the flavor particle produced in comparative example 3.

Fig. 3 is a schematic view of a fragrance strip containing the flavor particles.

Fig. 4 is a schematic view of a fragrance strip bent into an accessory of a water drinking device.

Detailed Description

In order that the invention may be readily understood, a more particular description of specific embodiments thereof will be rendered by reference to specific embodiments that are illustrated in the appended drawings.

As used herein, the terms "first and second …" are merely used for distinguishing between and not for specifying a particular amount or sequence unless otherwise specified.

The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items, unless specifically stated or otherwise defined.

The term "fixed" or "connected" as used herein may be directly fixed or connected to an element, or indirectly fixed or connected to an element.

The embodiment of the invention provides a flavor particle which is prepared by two times of flavoring:

the first perfuming particle is prepared by first perfuming the components comprising a carrier, a flavoring substance, colloid and water; the flavoring emulsion is prepared by performing secondary flavoring on the components comprising Arabic gum or starch or derivatives thereof, a carrier, flavor substances and water serving as emulsifying agents; and atomizing the flavoring emulsion, and embedding multiple layers on the surfaces of the primary flavoring particles subjected to boiling drying to obtain the flavor particles. The above-described raw materials are food-grade raw materials. Wherein the carrier in the first flavoring comprises starch or its derivative and cellulose, and the cellulose is one or more of mixture of citrus fiber, microcrystalline cellulose, lignin and hydroxypropyl cellulose.

As described above, the present inventors have found that the kind of cellulose in the carrier has a significant influence on the particle appearance and high yield of the flavor particles, and when a mixture of citrus fiber and one or more of microcrystalline cellulose, lignin, and hydroxypropyl cellulose is used, a good supporting skeleton can be formed, so that a good spheronization effect can be formed, and particles having a stable structure, regular particle size, uniform and realistic flavor release, good fluidity, good particle appearance, and high yield can be produced. Particularly, when at least two different kinds of suitable celluloses are used together, such as citrus fiber and microcrystalline cellulose, the effect of high adsorption amount of oily flavor substances can be formed, and the prepared flavor particles can fully adsorb the flavor substances on the surfaces. And the good particle appearance can further improve the releasing effect of the fragrance so as to achieve the effects of slow releasing, lasting fragrance and natural fragrance.

In addition, by adopting a twice perfuming mode, the primary perfuming particles rounded for the first time are used as core materials, then after boiling and drying, the secondary perfuming emulsion is embedded on the surfaces of the primary perfuming particles in a multi-layer manner to obtain the flavor particles of the multi-layer wall material, so that the flavor bearing amount of the flavor particles is more than 30 percent, and the flavor particle has the characteristics of high flavor bearing amount, strong and natural flavor, slow release and lasting flavor retention. The flavor particles are packaged by a packaging machine, such as a corn fiber film bag, to form a flavor device, the flavor device can continuously provide flavor release, the flavor device can be directly used for home and vehicle-mounted aromatherapy to provide intense natural flavor on one hand, and can be added into a flavor accessory to be matched with a water cup for use on the other hand, the flavor device can continuously provide flavor release through air flow conveying, and the taste of fruit-flavored water can be drunk by drinking plain boiled water.

In some preferred embodiments, the cellulose is citrus fiber or microcrystalline cellulose.

In some preferred embodiments, the mass usage ratio of the citrus fiber to the microcrystalline cellulose is: 15-35:15-35.

In some preferred embodiments, the mass usage ratio of the citrus fiber to the microcrystalline cellulose is: 20-30:20-30, preferably 23-27: 23 to 27.

As described above, the inventors of the present invention have also found that when the cellulose is mixed with both citrus fiber and microcrystalline cellulose, the amount of the mixture ratio can affect the stability of the flavor substances in the primary and secondary flavoring processes, and the spheronization effect of the particles. Therefore, the proportion of the citrus fiber to the microcrystalline fiber is controlled within a proper range, so that the stability and the durability of fragrance release are further improved, the flavor release is more uniform and vivid, the rounding effect is further improved, and the yield is higher.

In some embodiments, primary perfumed particles are prepared by primary perfuming ingredients comprising the following parts by mass:

and (3) a carrier: 50-75,

flavor substances: 60-120,

colloid: 2-3,

water: 50-80 parts;

acacia or starch or derivatives thereof as emulsifying agents: 30-50,

and (3) a carrier: 5-30,

flavor substances: 50-100,

water: 60-80.

In some preferred embodiments thereof, the carrier in the first perfuming comprises: 40-65 parts of cellulose, 10-15 parts of starch and derivatives thereof.

In some preferred embodiments, primary perfuming particles are prepared from a first perfuming composition comprising the following components in parts by mass:

50-60% of cellulose, and the like,

12-15 parts of starch and derivatives thereof,

colloid: 2-3,

water: 50-80 parts;

30-50 parts of starch or a derivative thereof as an emulsifier,

and (3) a carrier: 5-30,

flavor substances: 30-50 parts of spice and 20-30 parts of plant extract,

water: 60-80.

In some preferred embodiments, the starch or derivative thereof used as the emulsifier is at least one of modified starch and raw starch, preferably sodium octenyl succinyl starch, hydroxypropyl distarch phosphate, high amylose starch, porous starch or a mixture of two or more thereof.

In some preferred embodiments, the flavour material comprises a perfume and/or essence, preferably the perfume is a plant extract, more preferably a flavour extract of leaves, roots, stems or fruits of fresh or dried perfume plants; preferably, the essence is food essence, more preferably one or more of fruit essence, milk essence and tea essence.

In some preferred embodiments, the colloid is one or more of sodium carboxymethyl cellulose, sodium alginate, xanthan gum, guar gum, locust bean gum, pectin, gellan gum, and carrageenan; and/or the carrier in the second flavoring is one or two of monosaccharide, disaccharide and oligosaccharide such as porous dextrin, maltodextrin, cyclodextrin, solid malt extract, white sugar, glucose, lactose, and oligomeric maltose.

In some preferred embodiments, the mass usage ratio of the primary perfuming particles to the perfuming emulsion is 2:0.5-2, preferably 2:0.8-1.5, more preferably 2:0.9-1.1. The primary perfuming particles are irregular round particles with larger density and hardness extruded by the screw rods, the perfuming emulsion is atomized and embedded on the surfaces of the primary perfuming particles to form a relatively loose multi-layer embedded wall material, the usage amount ratio of the primary perfuming particles to the perfuming emulsion is controlled, and the obtained flavoring particles have the characteristics of burst of top-note flavor and strong and durable flavor release. The top note is also called top note, and is the fragrance impression of the first moment in the smell of essence (or perfumed product), i.e. the fragrance character that people can first feel.

In some preferred embodiments, the solids content of the perfuming emulsion is 45% to 65% by weight, preferably 50% to 60% by weight. The solid content in the range can lead the flavor particles to be dried fast, the flavor loss is less, the multi-layer embedding is loose, and the flavor release is convenient.

In some preferred embodiments, the flavoring is 20-40% by mass in the first flavoring and 10-30% by mass in the second flavoring.

In some preferred embodiments, the flavoring comprises 50-100 parts by mass of the plant extract and 10-20 parts by mass of the flavoring agent at the time of first flavoring; and/or, at the time of the second perfuming, the flavor substance comprises 20-50 parts by mass of a plant extract and 30-50 parts by mass of essence.

The invention also provides a preparation method of the wind particles, which comprises the following steps:

1) Primary perfuming granule preparation: slowly adding colloid into water, swelling until the colloid is clear, adding plant extract and perfume, stirring and mixing uniformly, adding into carrier, stirring uniformly to obtain wet soft powder, placing the wet soft powder into an extrusion granulator, placing the extruded soft irregular soft cylinder into a spheronization machine to obtain wet granules after spheronization, namely primary perfuming granules;

In some of these embodiments, in step 1), the screw speed in the extrusion granulator is 50-70r/min.

In some embodiments, the rotational speed is set to 800-1200r/min and maintained for 8-12min in the rounding machine.

In some embodiments, in step 3), the ebullient drying is performed at 50-70 ℃ for 30-50min.

In some of these embodiments, the mesh size is preferably 0.5-1.0mm.

In some of these embodiments, the weight ratio of wet particulate to secondary perfuming emulsion after spheronization is from 2:0.5 to 2, preferably from 2:0.8 to 1.5, more preferably from 2:0.9 to 1.1.

In some of these embodiments, the solids content of the secondary perfuming emulsion is 45% to 65% by weight, preferably 50% to 60% by weight.

The flavor particles in some embodiments of the invention belong to food grade, the primary flavoring particles are subjected to extrusion pressure by setting the screw rotation speed to be 50-70r/min through a twice flavoring process, then are subjected to high-speed spheronization by 800-1200r/min to obtain high-density flavor particles, the high-density flavor particles are used as core materials for secondary flavoring, compressed air is atomized and embedded on the surfaces of the primary flavoring particles in a multi-layer manner in a hot air environment to obtain core to surface layers of the particles, and the product provided by the invention with high-density to low-density gradient distribution can realize high flavor essence bearing quantity, slow release, lasting fragrance and natural flavor particles, and can realize strong fragrance and long-lasting burst release.

The invention also provides a fragrance device provided with the flavor particles. The fragrance device can be applied to an externally-added fragrance accessory, is arranged at the bottle mouth of the water cup, drives a fragrance inlet to enter through water drinking airflow, and enables the white water to drink the flavor of the flavored water such as fruit flavor, coffee flavor, tea flavor and the like in a release mode of the flavor experienced by the nasal sniffing. Provides a new choice for people who do not like to drink white water and lose weight. The fragrance device can also be used as a common fragrance, and can be bagged and smelled.

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.

The following starches or derivatives thereof were purchased from koch biotechnology (Shanghai) limited.

Example 1

The flavor particle of the embodiment is prepared from primary perfuming particles and secondary perfuming emulsion, wherein the primary perfuming particles comprise the following components in parts by mass: citrus fiber 26, microcrystalline cellulose 24, porous starch 15, lemon extract (27 wt% solids) 60, sodium carboxymethylcellulose 2, lemon essential oil 10 and water 60.

The secondary perfuming emulsion comprises the following components in parts by mass: the starch or its derivative is sodium starch octenyl succinate 20, high amylose starch 20, maltodextrin 17 as carrier, beta-cyclodextrin 3, lemon essential oil 30 as perfume, lemon extract 30 (solid 27 wt%) and water 80.

The preparation method of the flavor particles comprises the following steps:

1) Primary perfuming granule preparation: weighing water according to a formula into a clean stainless steel tank, slowly adding colloid into the water under stirring, swelling until the colloid is clear, adding plant extract and spice, stirring and mixing uniformly, adding the mixture into uniformly mixed citrus fiber, microcrystalline cellulose and porous starch, stirring uniformly to obtain wet soft powder, placing the wet soft powder into an extrusion granulator, setting the rotating speed of a screw at 70r/min, setting the aperture of a screen at 0.6mm, putting a soft cylinder into a rounding machine, setting the rotating speed at 800r/min, and keeping for 10min to obtain wet particles (primary flavoring particles) after rounding;

2) Preparing secondary perfuming emulsion: weighing sodium starch octenyl succinate, high amylose starch, malt aleurone and beta-cyclodextrin, putting into water, stirring and heating to 50-55 ℃, slowly adding perfume at 10000rpm/min after materials are completely dissolved, continuously emulsifying for 20min to obtain emulsion, homogenizing the emulsion under 15Mpa primary pressure and 10Mpa secondary pressure, and homogenizing once to obtain secondary perfuming emulsion;

3) And (3) placing the rounded wet particles into a hopper of a boiling granulator, boiling and drying for 30min at the temperature of 70 ℃ to obtain dry first-time flavored particles in a boiling suspension state, then pumping the secondary flavored emulsion into the boiling granulator, atomizing by compressed air, and embedding multiple layers on the surfaces of the first-time flavored particles to obtain the lemon flavored particles.

The mass dosage ratio of the wet particles to the secondary perfuming emulsion after the rounding is 2:1.

The prepared flavor particles are packaged on three sides by an automatic packaging machine, and are packaged in a mode of up-down and back sealing to be cylindrical strips with the length of 10cm and the diameter of 1 cm.

Example 2:

the flavor particle of the embodiment is prepared from primary perfuming particles and secondary perfuming emulsion, wherein the primary perfuming particles comprise the following components in parts by mass: citrus fiber 26, microcrystalline cellulose 24, porous starch 15, lemon extract 50 (solids 27 wt%), sodium carboxymethyl cellulose 2, lemon essential oil 20, and water 60.

The secondary perfuming emulsion comprises the following components in parts by mass: sodium starch octenyl succinate 30, high amylose 10, wheat bud dextrin 17, beta-cyclodextrin 3, lemon essential oil 40, lemon extract 30 and water 70.

The preparation procedure is as in example 1.

Example 3:

The secondary perfuming emulsion comprises the following components in parts by mass: sodium starch octenyl succinate 40, maltodextrin 7, beta-cyclodextrin 3, lemon essential oil 50, lemon extract 30 and water 70.

The preparation procedure is as in example 1.

Comparative example 1

The flavor particles of this comparative example were prepared from primary perfuming particles and secondary perfuming emulsion, wherein,

the primary perfuming particles comprise the following components in parts by mass: citrus fiber 50, porous starch 15, lemon extract (solids 27%) 60, sodium carboxymethylcellulose 2 and lemon essential oil 10 and water 60.

The secondary perfuming emulsion comprises the following components in parts by mass: sodium starch octenyl succinate 20, high amylose starch 20, wheat germ dextrin 17, beta-cyclodextrin 3, lemon essential oil 30, lemon extract 30 and water 80.

The ratio of the wet particles to the secondary perfuming emulsion after rounding is 2:1.

The preparation procedure is as in example 1.

Comparative example 2

the primary perfuming particles comprise the following components in parts by mass: microcrystalline cellulose 50, porous starch 15, lemon extract (solids 27%) 60, sodium carboxymethylcellulose 2 and lemon essential oil 10 and water 60.

The preparation procedure is as in example 1.

Comparative example 3:

the flavor particles were prepared according to the method of example 1 of the prior inventive patent application (application No. 2022100728206), the flavor particles described in this comparative example being prepared from primary perfuming particles and secondary perfuming emulsion, wherein the primary perfuming particles comprise the following parts by mass: oat fiber 36, pea cellulose 14, porous starch 15, lemon extract (27 wt% solids) 60, sodium carboxymethylcellulose 2, lemon essential oil 10 and water 60.

The secondary perfuming emulsion comprises the following components in parts by mass: starch or its derivative is sodium starch octenyl succinate 20, high amylose starch 20, maltodextrin 17 as carrier, beta-cyclodextrin 3, lemon essential oil 30, lemon extract 30 (27 wt% solids) and water 80.

The preparation procedure is as in example 1.

Comparative example 4:

according to the formulation and method of example 1, flavor particles were prepared, except that in said step 1) the first time the flavored particles were prepared, the extruder granulator screw speed was set at 30r/min and the spheronizer speed was set at 200r/min; step 2) preparation of secondary perfuming emulsion: the primary homogenizing pressure of the emulsion is 5Mpa, and the secondary homogenizing pressure is 5Mpa. The prepared flavor particles are irregular in shape and poor in fluidity, because the flavor release is easier and faster, the flavor bursts, but the flavor release durability is weak, and the later-stage flavor is light.

Example 4

The fluidity, the particle appearance and the yield of the product are examined for comparison and description. The flowability of the product was measured using the angle of repose, according to the GB11986 standard. The flavor particles were observed for appearance with a 4-fold microscope. The results are shown in FIG. 1.

The yield was calculated as follows.

Yield y: the obtained dry flavor particles m1 account for 0 percent of the solid content m in the formula.

Since the product needs to be filled into a 10cm x 1cm bag in the later application, if the granularity of the product is irregular, like comparative example 1 (see fig. 1B and fig. 2B), the fluidity is poor, the blanking is not smooth, and the blocking phenomenon is easy to occur. Comparative example 2 was more powder scattered at the bottom and lower in particle yield when rounded. Comparative example 3 (see fig. 1C and 2C) has a particle appearance that is not as regular as example 1 and a yield that is not as high as example 1. In comparative example 4, the screw extrusion rotation speed is low, the pressure is low, the rounding speed is low, the density of the particle structure is low, the fluidity is poor, the blanking is not smooth, the blocking phenomenon is easy to occur, and proper particles are not obtained. The flavor particles prepared by the embodiment of the invention are regular elliptic and have good fluidity. According to the invention, a large number of experiments show that citrus fiber and other celluloses can be matched for use in the experimental proportion, so that good extrusion and rounding effects, such as particle appearance and yield, can be achieved (see fig. 1A and 2A). In the formulations of comparative examples 1 and 2, only a single fiber was used, resulting in the problems of irregular shape and lower yield of comparative example 2 when extruding comparative example 1, and although two kinds of fibers were used in comparative example 3, the pellet appearance was still less regular, the rounding effect was far different from that of example 1, and the adsorption capacity for oily flavor substances was slightly poor, and the surface had insufficiently adsorbed flavor substances, the yield was relatively low, and fluidity was not good enough for the flavor pellets described in example 1, because oat fiber and pea cellulose having different properties from citrus fiber and microcrystalline cellulose were used as carriers.

Referring to fig. 4, the granules prepared in example 1 and comparative examples 1-4 were packed in 10cm x 1cm fiber bags using a granule packing machine to obtain lemon granule fragrance strips, and the fragrance strips were placed in a 650mL odor accessory cavity (Joyfit aroma extraction ring) (see fig. 3 and 4) of a Joyfit odor straw bottle of the company, fortune and arcade, guangzhou, and then placed in a suction nozzle of a 500mL water bottle. The panel consisted of 8 individuals, of whom 80 postnatal 5 and 90 postnatal 3 had an average age of 33.75 years and were not fed 1 hour prior to the experiment. Two cups of each person and 1 odor accessory prepared in example 1 and comparative example 3 are respectively arranged on matched cups, the cups of the odor accessories of example 1 and comparative example 3 are used for alternately absorbing water according to normal drinking and absorbing water, the flavors are repeatedly evaluated, 4 bottles are absorbed on the first day, 4 bottles are absorbed on the second day and 2 bottles are absorbed on the third day, and the air flow drives the odor inlet port during water absorption, so that the change condition of the flavors is perceived after the nose. The flavor intensity is compared as follows.

Flavor profile was evaluated.

Through drinking water verification, the preparation process of the lemon flavor particles is characterized in that the preparation process comprises twice flavoring, namely extrusion rounding during the first flavoring and boiling granulation, and then multi-layer embedding and combination are carried out by using the second flavoring emulsion, so that the prepared lemon flavor particles are high in flavor substance bearing capacity, slow in release and lasting in fragrance retention. On the basis, the pressure of the primary perfuming wet soft particles is further controlled to enable the primary perfuming wet soft particles to have proper density, the mass ratio of the primary perfuming wet soft particles to the secondary perfuming liquid and the solid content of the secondary perfuming liquid are further matched, the secondary perfuming liquid is sprayed into the surface of the extruded particles to be embedded in a plurality of layers, the relatively loose wall material with smaller surface density is obtained, and the added cellulose is controlled to obtain good particle appearance and high-yield flavor particles. While the flavor particles of comparative examples 1-4 all had less intense and natural experience than the flavor particles described in example 1, the fragrance was short duration in the mouth.

In addition, the flavor particles of example 2 and example 3 also remained long-lasting and the top note burst was intense.

Example 5

This embodiment differs from embodiment 1 in that: the flavor particle of the embodiment is prepared from primary perfuming particles and secondary perfuming emulsion, wherein the primary perfuming particles comprise the following components in parts by mass: the citrus fiber 20, the microcrystalline cellulose 30, the porous starch 15, the flavor substances (15% by weight) are lemon extract (27% by weight of solid matter) 60, sodium carboxymethylcellulose 2, lemon essential oil 10 and water 60.

The preparation is described in example 1.

The yield of the flavor particles prepared in the embodiment is 90%, and the particles are regular elliptic and have good fluidity. The yield was slightly lower than in example 1, the flavor release was slightly faster and the fragrance retention was less durable than in example 1.

Example 6

This embodiment differs from embodiment 1 in that: the flavor particle of the embodiment is prepared from primary perfuming particles and secondary perfuming emulsion, wherein the primary perfuming particles comprise the following components in parts by mass: the citrus fiber 40, microcrystalline cellulose 10, porous starch 15, flavor substances (15% by weight) are lemon extract (27% by weight solids) 60, sodium carboxymethylcellulose 2, lemon essential oil 10 and water 60.

The preparation is described in example 1.

In the embodiment, the yield of the flavor particles is 92%, the particles are in an irregular strip shape and cannot be rounded, and as the product is required to be filled into a 10cm 1cm bag in the later stage, if the particle size of the product is irregular, the fluidity is poor, the discharging is unsmooth, and the blocking phenomenon is easy to occur.

The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.

The above examples are also not an exhaustive list based on the invention, and there may be a number of other embodiments not listed. Any substitutions and modifications made without departing from the spirit of the invention are within the scope of the invention.

Claims

1. A flavored particle, characterized in that it is prepared by two perfuming steps:

the primary perfuming particles are prepared by performing primary perfuming by the following components in parts by mass:

and (3) a carrier: 50-75,

flavor substances: 60-120,

colloid: 2-3,

water: 50-80 parts;

starch or derivatives thereof as emulsifying agent: 30-50,

and (3) a carrier: 5-30,

flavor substances: 50-100,

water: 60-80 parts;

the carrier in the first flavoring comprises starch or derivatives thereof and cellulose, wherein the cellulose is citrus fiber and microcrystalline cellulose, and the mass and the dosage ratio of the citrus fiber to the microcrystalline cellulose are as follows: 15-35:15-35;

the preparation method of the flavor particles comprises the following steps:

1) Primary perfuming granule preparation: slowly adding colloid into water, swelling until the colloid is clear, adding plant extract and essence, stirring and mixing uniformly, adding carrier, stirring uniformly to obtain wet soft powder, placing the wet soft powder into an extrusion granulator, placing the extruded soft irregular soft cylinder into a spheronizer to obtain spheronized wet particles, namely primary flavoring particles, wherein the aperture of the screen is 0.5-1.3 mm;

3) Boiling and drying the primary perfuming particles to obtain dry flavor particles in a boiling and suspending state, adding secondary perfuming emulsion, atomizing the secondary perfuming emulsion by compressed air, and embedding multiple layers on the surfaces of the primary perfuming particles to obtain the flavor particles;

in the step 2), the primary pressure is 10-20Mpa and the secondary pressure is 5-12Mpa when the emulsion is homogenized.

2. A flavour granule according to claim 1, characterized in that the mass ratio of citrus fibre to microcrystalline cellulose is: 20-30:20-30.

3. A flavour granule according to claim 2, wherein the mass ratio of citrus fibre to microcrystalline cellulose is: 23-27: 23-27.

4. The flavor particle of claim 1, wherein the starch or derivative thereof as an emulsifier is at least one of a destructured starch and a raw starch.

5. The flavor particle of claim 4, wherein the starch or derivative thereof as an emulsifier is one or more of sodium octenyl succinate starch, hydroxypropyl distarch phosphate, high amylose starch, and porous starch.

6. The flavor particle of claim 1, wherein the plant extract is a fresh or dried flavor extract of leaves, roots, stems, or fruits of a flavor plant.

7. The flavor particle of claim 1, wherein the flavor is a food flavor.

8. The flavor particle of claim 7, wherein the flavor is one or more of a fruit flavor, a milk flavor, a tea flavor.

9. The flavor particle of claim 1, wherein the colloid is one or more of sodium carboxymethylcellulose, sodium alginate, xanthan gum, guar gum, locust bean gum, pectin, gellan gum, and carrageenan;

and/or the carrier in the second flavoring is one or two of porous dextrin, maltodextrin, cyclodextrin, solid malt extract, white sugar, glucose, lactose and oligomeric maltose.

10. Flavour granule according to claim 1, characterized in that the mass ratio of primary perfuming granule to perfuming emulsion is 2:0.5-2.

11. Flavour granule according to claim 10, characterized in that the mass ratio of primary perfuming granule to perfuming emulsion is 2:0.8-1.5.

12. Flavour granule according to claim 11, characterized in that the mass ratio of primary perfuming granule to perfuming emulsion is 2:0.9-1.1.

13. A flavour granule according to claim 1, characterized in that the solids content of the perfuming emulsion is 45-65 wt%; and/or, at the first perfuming, the flavoring comprises 50-100 parts by mass of plant extract and 10-20 parts by mass of essence.

14. A flavour granule according to claim 13, characterized in that the solid content of the perfuming emulsion is 50% to 60% by weight.

15. The flavor pellet of claim 1, wherein in step 1), the screw speed in the extrusion granulator is 50-70r/min;

and/or setting the rotating speed to be 800-1200r/min in a rounding machine, and keeping for 8-12min;

and/or, in the step 3), the boiling drying is carried out at 50-70 ℃ for 30-50min.