CN115428930A - Spray drying preparation method of pepper essential oil microcapsules - Google Patents
Spray drying preparation method of pepper essential oil microcapsules Download PDFInfo
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- CN115428930A CN115428930A CN202211134439.4A CN202211134439A CN115428930A CN 115428930 A CN115428930 A CN 115428930A CN 202211134439 A CN202211134439 A CN 202211134439A CN 115428930 A CN115428930 A CN 115428930A
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- pepper
- emulsion
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- 239000000341 volatile oil Substances 0.000 title claims abstract description 93
- 239000003094 microcapsule Substances 0.000 title claims abstract description 54
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 49
- 239000006002 Pepper Substances 0.000 title claims abstract description 49
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 49
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 49
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 49
- 238000001694 spray drying Methods 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000722363 Piper Species 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 39
- 239000000839 emulsion Substances 0.000 claims abstract description 31
- 239000007787 solid Substances 0.000 claims abstract description 31
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000003756 stirring Methods 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 17
- 229940075507 glyceryl monostearate Drugs 0.000 claims abstract description 14
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 11
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 10
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 239000002245 particle Substances 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 34
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical group O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000006185 dispersion Substances 0.000 claims description 5
- 230000002572 peristaltic effect Effects 0.000 claims description 5
- 239000000377 silicon dioxide Substances 0.000 claims description 5
- 235000012239 silicon dioxide Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 23
- 229920000858 Cyclodextrin Polymers 0.000 description 10
- 239000001116 FEMA 4028 Substances 0.000 description 10
- 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 description 10
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 10
- 229960004853 betadex Drugs 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 244000089698 Zanthoxylum simulans Species 0.000 description 8
- 239000002131 composite material Substances 0.000 description 7
- -1 olefin compounds Chemical class 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- GRWFGVWFFZKLTI-UHFFFAOYSA-N α-pinene Chemical compound CC1=CCC2C(C)(C)C1C2 GRWFGVWFFZKLTI-UHFFFAOYSA-N 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- GRWFGVWFFZKLTI-IUCAKERBSA-N 1S,5S-(-)-alpha-Pinene Natural products CC1=CC[C@@H]2C(C)(C)[C@H]1C2 GRWFGVWFFZKLTI-IUCAKERBSA-N 0.000 description 2
- MOYAFQVGZZPNRA-UHFFFAOYSA-N Terpinolene Chemical compound CC(C)=C1CCC(C)=CC1 MOYAFQVGZZPNRA-UHFFFAOYSA-N 0.000 description 2
- MVNCAPSFBDBCGF-UHFFFAOYSA-N alpha-pinene Natural products CC1=CCC23C1CC2C3(C)C MVNCAPSFBDBCGF-UHFFFAOYSA-N 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 238000003760 magnetic stirring Methods 0.000 description 2
- 238000000967 suction filtration Methods 0.000 description 2
- 150000003505 terpenes Chemical class 0.000 description 2
- 235000007586 terpenes Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- YKFLAYDHMOASIY-UHFFFAOYSA-N γ-terpinene Chemical compound CC(C)C1=CCC(C)=CC1 YKFLAYDHMOASIY-UHFFFAOYSA-N 0.000 description 2
- WTARULDDTDQWMU-RKDXNWHRSA-N (+)-β-pinene Chemical compound C1[C@H]2C(C)(C)[C@@H]1CCC2=C WTARULDDTDQWMU-RKDXNWHRSA-N 0.000 description 1
- WTARULDDTDQWMU-IUCAKERBSA-N (-)-Nopinene Natural products C1[C@@H]2C(C)(C)[C@H]1CCC2=C WTARULDDTDQWMU-IUCAKERBSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- WRYLYDPHFGVWKC-UHFFFAOYSA-N 4-terpineol Chemical compound CC(C)C1(O)CCC(C)=CC1 WRYLYDPHFGVWKC-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000007650 Aralia spinosa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004593 Epoxy Substances 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- WTARULDDTDQWMU-UHFFFAOYSA-N Pseudopinene Natural products C1C2C(C)(C)C1CCC2=C WTARULDDTDQWMU-UHFFFAOYSA-N 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 1
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229930006722 beta-pinene Natural products 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012065 filter cake Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- LCWMKIHBLJLORW-UHFFFAOYSA-N gamma-carene Natural products C1CC(=C)CC2C(C)(C)C21 LCWMKIHBLJLORW-UHFFFAOYSA-N 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- 238000001878 scanning electron micrograph Methods 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229940116411 terpineol Drugs 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- 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
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Abstract
The invention discloses a spray drying preparation process of a pepper essential oil microcapsule, which comprises the steps of mixing soybean protein isolate, arabic gum and maltodextrin into a solid matter; uniformly mixing the solid matter, the sucrose glyceride and the water, heating, and stirring to completely dissolve the solid particles to prepare a wall material solution; mixing glyceryl monostearate and oleum Zanthoxyli Bungeani to completely dissolve glyceryl monostearate in oleum Zanthoxyli Bungeani to obtain oil phase; uniformly mixing the oil phase and the wall material solution, and magnetically stirring and emulsifying at a high speed at a certain temperature to obtain emulsion; homogenizing the emulsion twice at different rotation speeds to obtain pericarpium Zanthoxyli essential oil emulsion, spray drying to obtain pericarpium Zanthoxyli essential oil microcapsule powder, adding anticaking agent, and stirring to obtain pericarpium Zanthoxyli essential oil microcapsule. The preparation method has the advantages of simple and convenient technology, low cost, high yield and wide application range. The prepared pepper essential oil microcapsule can be used for preparing pepper flavor seasoning products with lasting fragrance, moderate tingling taste, good solubility, good oxidation stability and long shelf life, and is beneficial to realization of production and application.
Description
Technical Field
The invention belongs to the technical field of preparation of vegetable oil seasonings, and relates to a spray drying preparation method of pepper essential oil microcapsules.
Background
The pepper belongs to deciduous shrub plants in Rutaceae, and the mature fruit skin can present special fragrance and numb feeling, so the pepper is a common food flavoring agent for Chinese people.
The aroma components of fructus Zanthoxyli are derived from essential oils contained in its tissue. The pericarpium Zanthoxyli essential oil is a yellowish or orange-yellow liquid, and has strong aromatic odor. The pricklyash peel essential oil mainly contains chemical components such as alcohols, olefins, ketones, terpenes, esters, epoxy compounds and aldehydes. 264 components in the pepper essential oil are detected by adopting a GC-MS technology, wherein 80 olefin compounds are contained; 39 alcohol compounds; 24 ester compounds; 14 ketone compounds; 8 aldehyde compounds; 10 acid compounds; 35 alkane compounds; 5 kinds of phenolic compounds. The 5 compounds with higher content are respectively: alpha-pinene, gamma-terpinene, (-) -terpene-4-ol, beta-pinene and alpha-terpinolene.
The zanthoxylum essential oil contains rich volatile components and numb flavor components, and the volatile components are main components of the unique flavor source of zanthoxylum. The main reason for the faint scent and lasting fragrance of the zanthoxylum bungeanum essential oil is terpenes and alcohols, wherein the relatively high content of the faint scent and lasting fragrance of the zanthoxylum bungeanum essential oil comprises limonene, linalool, terpineol, myrcene, alpha-pinene and the like. The numb taste component in the zanthoxylum essential oil is mainly generated by fatty acid amide substances.
The essential oil of the zanthoxylum bungeanum has strong volatility, and has unstable chemical properties under the conditions of oxygen, illumination, high humidity and high temperature, and the essential oil of the zanthoxylum bungeanum has serious component loss particularly in food processing, so that the essential oil of the zanthoxylum bungeanum is limited in food application. Chen Bingjie, qiao Yong advanced and Lei Tianhui published by Shanghai agricultural science of 2021, article number 1000-3924 (2021) 01-098-06, influence of microcapsule antistaling agent of essential oil of Zanthoxylum bungeanum on rice storage quality, which discloses a method for preparing essential oil of Zanthoxylum bungeanum by envelope combination method, weighing a certain amount of beta-cyclodextrin, adding deionized water, heating for dissolving, and making the solution reach saturation state under the action of electric stirring. Weighing the zanthoxylum essential oil, dissolving the zanthoxylum essential oil by absolute ethyl alcohol according to a certain proportion, then dropwise adding the obtained solution into a beta-cyclodextrin saturated solution under a heating condition, stirring the obtained solution at a high speed for a period of time, then filling the prepared solution into a culture dish, drying the culture dish in an electrothermal blowing dry box to constant weight, grinding and weighing to obtain the zanthoxylum essential oil microcapsule. Is used for solving the problem of easy volatilization of the zanthoxylum essential oil and expanding the application of the zanthoxylum essential oil in the aspect of food seasoning.
However, the envelope binding method is not suitable for mass production of zanthoxylum essential oil microcapsules and is complicated to operate.
Disclosure of Invention
The invention aims to provide a spray drying preparation method of zanthoxylum essential oil microcapsules suitable for mass production of zanthoxylum essential oil.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a spray drying preparation method of a pepper essential oil microcapsule specifically comprises the following steps:
1) Preparing a wall material solution:
according to the mass percentage, 37.5 to 40 percent of soybean protein isolate, 37.5 to 40 percent of Arabic gum and 20 to 25 percent of maltodextrin are respectively taken, and the total amount of all the components is 100 percent and mixed to form a solid; taking sucrose glyceride and water, wherein the mass of the sucrose glyceride is 0.2-4% of that of the solid; uniformly mixing the solid, sucrose glyceride and water, heating to 40-70 ℃, and stirring to completely dissolve solid particles to prepare a wall material solution (water phase); the mass of the solid dissolved in the wall material solution is 15-35% of the total mass of the wall material solution;
2) Preparing an oil phase:
respectively taking glycerin monostearate and pepper essential oil, wherein the mass of the taken pepper essential oil is 1-5 times of that of the solid in the step 1); mixing the glyceryl monostearate and the pepper essential oil, and stirring at the temperature of 60-80 ℃ to completely dissolve the glyceryl monostearate into the pepper essential oil to prepare an oil phase;
2) Emulsification:
uniformly mixing the oil phase and the wall material solution, and magnetically stirring and emulsifying at a high speed at a temperature of between 60 and 80 ℃ to obtain emulsion;
4) High-speed homogenization:
injecting the emulsion obtained in the step 3) into a high-speed dispersion homogenizer, homogenizing for 5-10 min at a rotating speed of 5-10 kr/min, and then homogenizing for 5-10 min at a rotating speed of 10-15 kr/min to obtain a uniform and stable pepper essential oil emulsion;
the emulsion can be dispersed more uniformly by adopting different rotating speeds and homogenizing for the same homogenizing time in different times.
5) And (3) drying:
adding the pepper essential oil emulsion into an atomizer, and performing spray drying on the pepper essential oil emulsion under the conditions of the frequency of the atomizer being 100-250 Hz, the air inlet temperature being 110-180 ℃, the air outlet temperature being 60-100 ℃ and the feeding rotating speed of a peristaltic pump being 5000-25000 rpm to obtain pepper essential oil microcapsule powder;
6) Adding an anticaking agent:
adding an anticaking agent (silicon dioxide) accounting for 1.0-1.2% of the mass of the zanthoxylum essential oil microcapsule powder into the zanthoxylum essential oil microcapsule powder, and uniformly stirring to obtain the zanthoxylum essential oil microcapsule.
The SEM picture of the zanthoxylum essential oil microcapsule prepared by the preparation method of the invention is shown in figure 1. The microcapsule particles are spherical, obvious wrinkles appear on the particles, and the wrinkles appear probably because the air inlet temperature of spray drying is too high, and the water loss is too fast in the process of forming the particles. But the surface of the microcapsule is compact and has no crack or broken hole, which shows that the microcapsule prepared by spray drying has good embedding effect.
The soybean protein isolate belongs to a wide range of protein wall materials, contains hydrophilic groups and hydrophobic groups, and has good emulsification and gelation effects. Arabic gum is a common microcapsule wall material, belongs to hydrophilic gum substances, has very good emulsifying property and film forming property, is easy to dissolve in water, but has low viscosity and poor oxidation stability. The maltodextrin has the characteristics of high concentration, low viscosity, high water solubility, good fluidity, low price and the like, is widely used for preparing vegetable oil microcapsules, but has poor emulsibility. In the spray drying process, the Arabic gum and the soybean protein isolate are subjected to covalent crosslinking, so that the emulsifying property of the composite wall material is improved. The maltodextrin and the Arabic gum are used together to improve the stability and the embedding effect of the microcapsule powder. The emulsifying property is important in the preparation of the microcapsule, so the content of the soybean protein isolate and the Arabic gum in the compound is higher.
Spray drying is very suitable for large-scale production, but high-temperature evaporation is carried out in the process; therefore, there is a limitation on the production object. The zanthoxylum essential oil is easy to volatilize, and the spray drying method needs to dry the zanthoxylum essential oil emulsion at high temperature, which easily causes the loss or denaturation of the zanthoxylum essential oil. Therefore, the preparation method of the invention adopts the proper component proportion of the pepper essential oil emulsion and the proper temperature of spray drying, and the loss of pepper essential oil is reduced to the minimum.
The pepper essential oil microcapsule prepared by the invention can be used as a preservative of grains, can kill mould and bacteria generated in the grain processing process, delays grain deterioration and improves the edible taste.
The results of the property tests of the single wall material with the same quality and the composite wall material prepared by the preparation method of the invention are shown in table 1.
Table 1 test of the properties of single wall materials and composite wall materials made in the preparation process of the present invention
Note: * The table shows the measurement of different properties of the single wall material and the composite wall material with the same mass dissolved in the same volume of distilled water.
As shown in table 1, it is demonstrated that soy protein isolate has better thickening and filming properties, gum arabic has better emulsifying, dissolving and flowing properties, and maltodextrin has better dissolving and flowing properties. The composite wall material prepared by the invention can integrate the advantages of three wall materials, is a wall material with excellent aspects, and is more beneficial to wrapping the pepper essential oil.
The preparation method has the advantages of simple production technology, low cost, high yield, wide application range and better economic benefit. The pepper essential oil microcapsule prepared by the preparation method is used as a core raw material, and pepper flavor seasoning products with long fragrance, moderate numb flavor, good solubility, good oxidation stability and long shelf life can be prepared, and the production and the application are facilitated.
Drawings
FIG. 1 is an SEM image of the essential oil microcapsules of zanthoxylum bungeanum prepared by the preparation method of the invention.
Detailed Description
The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.
Example 1
Mixing 37.5% of soybean protein isolate, 37.5% of Arabic gum and 25% of maltodextrin according to mass percent to form a solid; then taking water and sucrose glyceride with the mass of 0.2 percent of the mass of the solid matter; mixing the solid, sucrose glyceride and water, heating to 40 deg.C, stirring to dissolve solid particles completely, and making into wall material solution (water phase); the mass of solid matters in the wall material solution is 15 percent of the total mass of the wall material solution; mixing the pepper essential oil with the mass 1 time of that of the solid, the glyceryl monostearate with the mass being 0.3% of that of the pepper essential oil, and stirring at the temperature of 60 ℃ to completely dissolve the glyceryl monostearate in the pepper essential oil to prepare an oil phase; uniformly mixing the oil phase and the wall material solution, and magnetically stirring and emulsifying at a high speed at the temperature of 70 ℃ to obtain emulsion; injecting the emulsion into a high-speed dispersion homogenizer, homogenizing at a rotation speed of 5kr/min for 10min, and homogenizing at a rotation speed of 10kr/min for 10min to obtain uniform and stable pericarpium Zanthoxyli essential oil emulsion; adding the pepper essential oil emulsion into an atomizer, and spray-drying the pepper essential oil emulsion under the conditions of 100Hz of the atomizer frequency, 110 ℃ of air inlet temperature, 60 ℃ of air outlet temperature and 25000rpm of feeding speed of a peristaltic pump to obtain pepper essential oil microcapsule powder; adding silicon dioxide with the mass being 1.0% of the mass of the zanthoxylum essential oil microcapsule powder into the zanthoxylum essential oil microcapsule powder, and uniformly stirring to obtain the zanthoxylum essential oil microcapsule.
Comparative example 1
Adding 1g of beta-cyclodextrin into 6-10 mL of distilled water, adding the distilled water and the beta-cyclodextrin into a flask, and heating and dissolving under the condition of magnetic stirring at the temperature of 50-80 ℃ to prepare the wall material aqueous solution of the beta-cyclodextrin. According to the volume ratio of 1. Dropwise adding the zanthoxylum essential oil ethanol solution into the wall material water solution of the beta-cyclodextrin under the condition of constant-temperature magnetic stirring, stirring at the same stirring speed for 0.5-3 h, cooling to room temperature, putting into a refrigerator for standing and refrigerating for 24h, carrying out suction filtration, washing with distilled water and absolute ethyl alcohol, carrying out suction filtration to obtain a filter cake, putting into an oven for drying to constant weight, and grinding to obtain the beta-cyclodextrin microcapsule.
Comparison of zanthoxylum essential oil microcapsules prepared in example 1 with β -cyclodextrin microcapsules prepared in comparative example 1, as shown in table 2.
Table 2 comparison of zanthoxylum essential oil microcapsules prepared in example 1 with beta-cyclodextrin microcapsules prepared in comparative example 1
Note: table 2 indicates the strength, and table shows that microcapsules made of β -cyclodextrin and composite wall material are different in morphology, color, smell, tingling, and operation process, and table 2 shows that microcapsules with composite wall material made by the present invention are good in all aspects, and more suitable for application in various fields.
Example 2
Respectively mixing 40% of soybean protein isolate, 40% of Arabic gum and 20% of maltodextrin by mass percent to form a solid; then water and sucrose glyceride with the mass of 4 percent of the mass of the solid are taken; mixing the solid, sucrose glyceride and water, heating to 55 deg.C, stirring to dissolve solid particles completely, and making into wall material solution (water phase); the mass of the solid matters in the wall material solution is 26 percent of the total mass of the wall material solution; mixing 3 times of oleum Zanthoxyli Bungeani, 1% glyceryl monostearate, and oleum Zanthoxyli Bungeani, stirring at 70 deg.C to dissolve glyceryl monostearate in oleum Zanthoxyli Bungeani completely to obtain oil phase; uniformly mixing the oil phase and the wall material solution, and magnetically stirring and emulsifying at a high speed at the temperature of 80 ℃ to obtain emulsion; injecting the emulsion into a high-speed dispersion homogenizer, homogenizing for 7.5min at a rotation speed of 10kr/min, and then homogenizing for 5min at a rotation speed of 15kr/min to obtain uniform and stable pepper essential oil emulsion; adding the pepper essential oil emulsion into an atomizer, and performing spray drying on the pepper essential oil emulsion under the conditions of the frequency of the atomizer being 250Hz, the air inlet temperature being 180 ℃, the air outlet temperature being 100 ℃ and the feeding rotation speed of a peristaltic pump being 5000rpm to obtain pepper essential oil microcapsule powder; adding silicon dioxide with the mass being 1.1% of the mass of the zanthoxylum essential oil microcapsule powder into the zanthoxylum essential oil microcapsule powder, and uniformly stirring to obtain the zanthoxylum essential oil microcapsule.
Example 3
Respectively mixing 38.75% of soybean protein isolate, 38.75% of Arabic gum and 22.5% of maltodextrin by mass percent to form a solid; then taking water and sucrose glyceride with the mass of 2.1 percent of the mass of the solid; mixing the solid, sucrose glyceride and water, heating to 70 deg.C, stirring to dissolve solid particles completely, and making into wall material solution (water phase); the mass of solid matters in the wall material solution is 20.5 percent of the total mass of the wall material solution; mixing 5 times of oleum Zanthoxyli Bungeani, 0.65% of glyceryl monostearate, mixing glyceryl monostearate and oleum Zanthoxyli Bungeani, stirring at 80 deg.C to completely dissolve glyceryl monostearate in oleum Zanthoxyli Bungeani to obtain oil phase; uniformly mixing the oil phase and the wall material solution, and magnetically stirring and emulsifying at a high speed at the temperature of 60 ℃ to obtain emulsion; injecting the emulsion into a high-speed dispersion homogenizer, homogenizing for 5min at a rotating speed of 7.5kr/min, and then homogenizing for 7.5min at a rotating speed of 12.5kr/min to obtain uniform and stable pericarpium Zanthoxyli essential oil emulsion; adding the pepper essential oil emulsion into an atomizer, and performing spray drying on the pepper essential oil emulsion under the conditions of the frequency of the atomizer of 175Hz, the air inlet temperature of 145 ℃, the air outlet temperature of 80 ℃ and the feeding speed of a peristaltic pump of 15000rpm to obtain pepper essential oil microcapsule powder; adding silicon dioxide with the mass being 1.2% of the mass of the zanthoxylum essential oil microcapsule powder into the zanthoxylum essential oil microcapsule powder, and uniformly stirring to obtain the zanthoxylum essential oil microcapsule.
Claims (4)
1. A spray drying preparation process of a pepper essential oil microcapsule is characterized by comprising the following steps:
1) According to the mass percentage, 37.5 to 40 percent of soybean protein isolate, 37.5 to 40 percent of Arabic gum and 20 to 25 percent of maltodextrin are respectively taken, and the total amount of all the components is 100 percent and mixed to form a solid; taking sucrose glyceride and water, uniformly mixing the solid matter, the sucrose glyceride and the water, heating to 40-70 ℃, and stirring to completely dissolve solid particles to prepare a wall material solution; the mass of the solid dissolved in the wall material solution is 15-26% of the total mass of the wall material solution;
2) Respectively taking glycerin monostearate and pepper essential oil, wherein the mass of the taken pepper essential oil is 1-5 times of that of the solid in the step 1); the mass of the obtained glyceryl monostearate is 0.3-1% of the mass of the obtained pepper essential oil, the glyceryl monostearate and the pepper essential oil are mixed, and the mixture is stirred at the temperature of 60-80 ℃ to ensure that the glyceryl monostearate is completely dissolved in the pepper essential oil to prepare an oil phase;
3) Uniformly mixing the oil phase and the wall material solution, and magnetically stirring and emulsifying at a high speed at a temperature of between 60 and 80 ℃ to obtain emulsion;
4) Homogenizing the emulsion obtained in the step 3) twice at different rotating speeds to obtain pepper essential oil emulsion;
5) Adding the pepper essential oil emulsion into an atomizer, and performing spray drying under the conditions of the frequency of the atomizer being 100-250 Hz, the air inlet temperature being 110-180 ℃, the air outlet temperature being 60-100 ℃ and the feeding rotating speed of a peristaltic pump being 5000-25000 rpm to obtain pepper essential oil microcapsule powder;
6) Adding an anticaking agent accounting for 1.0-1.2% of the mass of the zanthoxylum essential oil microcapsule powder into the zanthoxylum essential oil microcapsule powder, and uniformly stirring to obtain the zanthoxylum essential oil microcapsule.
2. The pepper essential oil microcapsule spray-drying preparation process as claimed in claim 1, wherein in the step 1), the mass of sucrose glyceride is 0.2-4% of the mass of solid matter.
3. The spray drying preparation process of pepper essential oil microcapsules of claim 1, wherein in the step 4), the emulsion is injected into a high-speed dispersion homogenizer to be homogenized for 5-10 min at a rotation speed of 5-10 kr/min, and then is homogenized for 5-10 min at a rotation speed of 10-15 kr/min.
4. The spray drying preparation process of pepper essential oil microcapsules as claimed in claim 1, wherein in the step 6), the anti-caking agent is silicon dioxide.
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