CN1239091C - Nano grade condiment micro emulsion and its preparing method - Google Patents
Nano grade condiment micro emulsion and its preparing method Download PDFInfo
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- CN1239091C CN1239091C CNB2004100062733A CN200410006273A CN1239091C CN 1239091 C CN1239091 C CN 1239091C CN B2004100062733 A CNB2004100062733 A CN B2004100062733A CN 200410006273 A CN200410006273 A CN 200410006273A CN 1239091 C CN1239091 C CN 1239091C
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Abstract
The present invention relates to a spice micro-emulsion whose particle diameter is in a nanometer grade. Spice essential oil or oil resin, emulsifiers, marrow grease, salt, sugar and other components are added to deionized water, and the mixtures is pulverized into nanometer spice micro-emulsion by a high-voltage homogenizing machines of 70MPa and 150MPa. The granularity is measured by a laser light scattering apparatus to be from 71.7 nm to 101.5 nm. The nanometer grade spice largely improves the water solubility, the dispersivity, the permeability and the taste absorption performance of the spice, and changes compatibility between the spice and cooked foods. The nanometer spice presents unique smell, taste quality and fragrance which are much better than those of spice of micron granularity.
Description
Affiliated technical field
The present invention relates to spice, more particularly, the present invention relates to a kind of spice microemulsion with nanoscale particle diameter.The invention still further relates to this spice preparation of microemulsion method.
Background technology
Main flow additive spice (Spices) as the foodstuff flavouring blending, be that fennel, Chinese prickly ash, cassia bark, ginger, garlic, anise, capsicum, mustard etc. are existing certain fragrance, the incense drug book on Chinese herbal medicine plant that certain mouthfeel is arranged again, of long standing and well established in the application of China's food cooking, literature record was just arranged as far back as B.C. 551～479 years.With spices such as fennel, Chinese prickly ash, cassia bark, cloves, capsicum, mustard is the main body seasoning matter, with animal tallow and the ingenious mediation of oils, constituted the characteristic composite flavor of China's culinary art, this culinary art custom and cultural continuity have formed the food custom of various places and the spice prescription of unique traditional properties so far.This also is one of basis that constitutes China's zone flavour of food products characteristic.
Yet the spice utilization is so far, remains based on levigation end, traditional using method of enduring material water, feed pocket, such culinary art that utilizes mode can only be applicable to the general dish of family, and can't quantification in industrialized food processing, standardization.This traditional using method is not that fragrance release is not enough irregular in food processing, be difficult to penetrate into the inside deep layer of cooked food, be exactly that " pit ", " stain " are too many, the outward appearance of influence processed food can't satisfy the use needs that modernized food industry processing is allocated.
In recent years, people utilize the method for solvent extraction and supercritical extract that essential oil in the spice or oleoresin are extracted, and are widely used in food industry.Compare with traditional spice using method, the aromatic condiment essential oil of extraction or oleoresin can be realized the uniformity of quantification, standardization and the product appearance of perfuming, have guaranteed the relatively stable of food quality.But that essential oil and oleoresin still exist is poorly soluble, poor permeability, dispersion inequality, use inconvenient shortcoming.
Nano material is familiar with by people just gradually as a kind of new state that material exists, the scientific value and the application prospect of nanometer technology and nano material are accepted by people gradually, the preparation of nano material and the theory and application research of correlated performance thereof have been widely used in industries such as industry, agricultural, medical treatment, weaving among forming and developing as an emerging ambit at present.The water-soluble of spice improved or changed to the utilization nanometer technology, and dispersiveness, permeability and tasty performance improve the compatibility between spice and the cooking food, are effective ways that addresses the above problem.
Summary of the invention
Purpose of the present invention just is to provide a kind of dissolving fast, and permeability and dialysis property be good, easily be uniformly dispersed, and the tasty fast spice microemulsion with nanoscale particle diameter can be realized quantification, the standardization of perfuming seasoning, thereby guarantees the stable of food quality.
Another object of the present invention provides a kind of nanoscale particle diameter spice preparation of microemulsion method that has.
So-called nanoscale spice, be meant by certain fine machining method, the aromatic condiment essential oil or the oleoresin of extraction are crushed in 70～100nm, atom, molecule or atomic group, the micel of direct manipulation spice, utilize meat flavor formulating technology that it is rearranged, form novel spice with nanoscale.The nanoscale spice is the spice nanoparticle by zero dimension, the nanoscale discontinuous phase liquid that two and three dimensions spice nanostructure is formed, have and be different from micron granularity (the different physical characteristics of spice of 10um～25um), be its optics, calorifics, electricity, magnetics, mechanics, chemistry aspect and seasoning and adjusting incense properties, all with the spice of micron granularity have different significantly, in specific area, surface-active, dissolubility, permeability, tasty performance, filling capacity, the sense of taste to human body, there is huge difference in the stimulation degree of sense of smell and the physiological and biochemical procedure in body and between the micron granularity spice.
Nanoscale spice microemulsion provided by the present invention is formed (parts by weight) by particle diameter less than the following component of 100nm:
50～100 parts of aromatic condiment essential oils or oleoresin,
5～8 parts of emulsifying agent sucrose fatty esters,
1～2 part of C
2～C
4Polyalcohol,
1～2 part of sodium pyrophosphate,
10～20 parts of dextrin,
10～30 parts of marrow greases,
10～20 parts of Oleum Sesamis,
50～100 portions of salt,
30～50 portions of sugar,
5～10 parts of vitamin and
1000 parts of deionized waters.
In the described emulsifying agent, can also add a spot of lecithin.
Described spice can be single aromatic condiment essential oil or oleoresin, also can be composite aromatic condiment essential oil or oleoresin.
The concrete preparation method of nanoscale spice microemulsion is:
A. deionized water is heated to 70～90 ℃, the abundant stirring and dissolving of all the other raw materials that adds except that sodium pyrophosphate, vitamin is made emulsion;
B. be cooled to 50～60 ℃, add sodium pyrophosphate and vitamin, fully stirring and dissolving;
C. use high pressure homogenizer, under 70Mpa pressure, emulsion is carried out homogeneous first, and filter;
D. filtrate uses high pressure homogenizer to carry out homogeneous once more under 150Mpa pressure, and after filtering, obtains nano level spice microemulsion.
Consider that vitamin is the temperature-sensitive nutriment, only strict control temperature could guarantee not lose tiring of vitamin in preparation process.Therefore, the present invention has used cooling device in homogenizing process, makes the temperature of emulsion remain on 50～60 ℃.
If the emulsion behind the adding spice re-uses the high pressure homogenizer homogeneous after using colloid mill to carry out thick emulsifying earlier, can reach better homogenizing effect.Emulsion behind the homogeneous and microemulsion all also need to use Merlon cylinder hole micro-filtrate membrane filtration.
Preparing the method that the nanoscale spice adopted is emulsion method, its mechanism is to utilize water, two kinds of mutual exclusive solvents of oil under the effect of surfactant, adopt high pressure homogenizer that liquid is pulverized the back and form a uniform emulsion, afterwards by the finishing effect, avoid the reunion again between the drop.One of key of this method is that each oil droplet is surrounded by a continuous water, promptly forms the microemulsion of oil-in-water (O/W) type, the characteristics that this heterogeneous liquid phase synthesizing method has narrow particle size distribution and controls easily.
Transparent isotropic thermodynamic stable system that the microemulsion of nanoscale spice is made up of aromatic condiment essential oil or oleoresin (composition mostly is terpene and hydro carbons and oxygenatedchemicals thereof), marrow grease, surfactant, stabilizing agent, Oleum Sesami etc. and deionized water.In the microemulsion after pulverizing through high pressure homogenizer, the monolayer interface that small " oil droplet " formed by surfactant and stabilizing agent surrounds, and forms the micro emulsion particle, and its particle diameter can be controlled between 70～100nm.The yardstick of small " oil droplet " is little and separated from one another, thereby does not constitute oil phase, is referred to as " accurate phase " usually (pseduophase), this special microenvironment, and we are referred to as " microreactor " (microreactor).
Experimental results demonstrate, " microreactor " is number of chemical blending reaction and physics blending reaction, the perfect medium of coordination between, the aromatic condiment essential oil ion synthetic, between aromatic condiment essential oil and the animal fat and complex reaction etc. as catalytic reaction, polymer, and kinetics also has bigger change.We are referred to as " maturing process or " making fragrant " process of nanoscale spice this course of reaction.
Spice micro emulsion particle is ceaselessly being done Brownian movement, variable grain is when running foul of each other, forming the surfactant at interface and the hydrocarbon chain of stabilizing agent can infiltrate mutually, and meanwhile, the material in " oil droplet " can pass the interface and enter in another " oil droplet " particle.This phenomenon of osmosis can carry out between the spice oil droplet in the oil droplet, also can carry out between spice oil droplet and animal oil droplet.The character of this mass exchange of microemulsion, make various interionics in the nanoscale spice carry out blending be reacted into for may, this also is the nanoscale spice has more fresh and alive gas, flavor matter and bright rhythm than the spice of micron granularity reason place.
Nanoscale spice preparation of microemulsion method microemulsion " oil droplet " just becomes the another important application of " microreactor ", also is the illustration that can carry out mass exchange between microemulsion " oil droplet ".With various different liquid phases, be combined into transparent isotropic thermodynamic stable system at the aromatic condiment essential oil that complements one another aspect taste and the fragrance, strengthens mutually or oleoresin and animal fat, under the pulverization of high pressure homogenizer, form the molecule of 70～100nm, this molecule is infiltration each other by exchange, generation blending reaction, be again particle separate in the discontinuous phase simultaneously, generate differently flavoured have fresh and alive gas, flavor matter and note therefrom, be in dynamically the single or compound series of products of nanoscale liquid spicy of " making fragrant ".
Forming the necessary condition of stablizing microemulsion is that suitable surfactant, i.e. emulsifying agent will be arranged.The emulsifying agent of selecting should improve the stability of microemulsion, former oil that can not mix and water are dissolved each other be uniform emulsion, the particle that guarantees discontinuous phase again is within 100nm, to guarantee also that simultaneously microemulsion is a clear, any precipitation can not be arranged, that is to say, " oil droplet " in the microemulsion do not reunited or polymerization when doing Brownian movement, again can not emulsification strong excessively, influence the transparent of liquid phase.The content of the emulsifying effectiveness of emulsifying agent and emulsifying agent kind and aromatic condiment essential oil or oleoresin has confidential relation.Though the emulsifying effectiveness of lipophilic emulsifier is better, behind the homogeneous, the micro emulsion particle is assembled when doing Brownian movement easily mutually, makes the particle of discontinuous phase add greatly 500nm, and liquid phase is blue white, and the water-soluble back of microemulsion is a translucent liquid.The emulsifying effectiveness of hydrophilic emulsifier was both more satisfactory, and behind the homogeneous, the micro emulsion particle is not assembled when doing Brownian movement, and the discontinuous phase particle can be controlled between 70～100nm, can form high stability transparency liquid, the water-soluble back of microemulsion is the fluorescent transparency liquid.According to the HLB theory, when being complementary, the HLB of the HLB of emulsifying agent value and system value has best emulsifying effectiveness.Therefore, the emulsifying agent kind that the present invention finally determines is that HLB value is about 15 hydrophilic emulsifier sucrose fatty ester, and it is 3～4 lipophilic emulsifier that the while can also add a spot of HLB value, as soybean lecithin.
The granular boundary intensity of nanoscale spice microemulsion all has very big influence to the forming process of nanoparticle and the quality of final product.If boundary strength is little, the interface is more open, and the mass exchange speed between the particle is excessive, and then the zonation of final products granular size can be very wide.The factor that influences boundary strength mainly contains the length of the hydrocarbon chain of the content of water content, interface alcohol and alcohol.In microemulsion, water exists with associated water (or irreducible water bound water) and two kinds of forms of Free water usually, and the former arranges closely the polar head of surfactant, and boundary strength increases, and the latter just in time in contrast.Along with the increase of water content in the system, associated water is saturated gradually, and the ratio of Free water increases, and the boundary strength of system is diminished.Low-carbon alcohols is as cosurfactant, be present between the surfactant molecule, usually the hydrocarbon chain of the hydrocarbon chain specific surface activating agent of low-carbon alcohols is short, therefore when the content of interface alcohol increases, space between the surfactant hydrocarbon chain can be strengthened, and when colliding mutually between the spice particle, infiltration easily also crosses one another between the interface, when as seen the content of interface alcohol increases, the boundary strength of system is descended.In the nanoscale spice microemulsion of the present invention, only containing the cosurfactant of trace, almost completely is the microemulsion that is formed by associated water, aromatic condiment essential oil and surfactant, so the boundary strength of system is big, the particle size distribution of final products is narrower.And add micro-cosurfactant, also just for the mass exchange between the spice oil droplet particle, the cosurfactant that the present invention adds is C
2～C
4Polyalcohols, as ethylene glycol, propane diols, glycerine etc.
Flavouring o'clock can have been given play to the bright fragrant degree of its best in pH value=7.So the present invention has added a spot of sodium pyrophosphate again as buffer in system, thereby the maximum that guarantees the bright fragrant degree of flavouring is brought into play.
So-called finishing is exactly to change the structure and the state of nano-particle surface with method physics and chemistry, thereby gives the new function of nanoparticle and the characteristic of material is improved, and realizes the control to nano-particle surface.To the finishing of nanoscale spice, expectation reaches following purpose: the dispersiveness of improving and change the spice nanoparticle; Improve the surface-active of spice nanoparticle; Make new physics, chemical characteristic and the new seasoning function of nanoparticle generation in the spice; The non-covalent bond of sufficient amount is provided for the self assembly of spice nanostructured.
By van der waals force etc. dissimilar materials is adsorbed on the surface of nanoparticle, can prevents that nanoparticle from reuniting.In the liquid crushing process of spice, add surfactant, exactly the nano grain surface in the spice is modified.Surfactant has two kinds of basic physical chemical actions in the nanoscale spice, and the one, absorption and reduction surface activitv, the 2nd, micelle turns usefulness into.Contain the distinct functional group of two class character in the surfactant molecule, the one, polar group, possess hydrophilic property, another is a non-polar group, has lipophile.Aromatic condiment essential oil in the spice and animal fat nanoparticle are dispersed in the aqueous solution, the nonpolar lipophilic group of surfactant is adsorbed onto the surface of particulate, and polarity hydrophilic radical and water are molten, form one deck molecular film in oil droplets, hinder contacting with each other between the particle, increased simultaneously the distance between olesome again, make the olesome contact no longer tight, avoided the formation of bridge formation hydroxyl and real chemical bond, thereby realized finishing, aromatic condiment essential oil and animal fat nano particle can stably be dispersed in the aqueous solution in aromatic condiment essential oil and animal fat nanoparticle.
In nanoscale spice microemulsion, materials such as salt, sugar have also been added, these materials also can form nano particle and be dispersed in the aqueous solution in the liquid crushing process, the nonpolar lipophilic group of surfactant is adsorbed onto microparticle surfaces, and polarity hydrophilic radical and water are molten, make nano particles such as salt, sugar in the aqueous solution, can disperse well, significantly reduced the chance that aromatic condiment essential oil and animal fat nanoparticle are collided mutually when doing Brownian movement, thereby reached finishing nanoparticle.Simultaneously, these materials also provide a large amount of non-covalent bonds.
The process of surface treatment of spice nanoparticle is directly connected to the effect of finishing.Surface treatment can be carried out after liquid is pulverized, and also can carry out in liquid is pulverized.Experiment shows, it is best to carry out modification effect in liquid is pulverized.
The present invention uses high pressure homogenizer that the particle pulverizing of spice microemulsion is nanoscale.High pressure homogenizer is the powerful shearing force that is subjected to when utilizing liquid at high speed to flow through narrow gap, the impact that produces during to the metal parts high speed impact, because of a series of resultant force effects that produce by high pressure such as hole explosive force that the static pressure bust jumps and produces, the coarse granule oil water mixture that has prepared in advance is ground into the process of nano level stable microemulsion.
All to produce lamination after the long-time placement of all food liquids.With aromatic condiment essential oil of the present invention or oleoresin, marrow grease, surfactant, vitamin, Oleum Sesami etc. with stir well after deionized water mixes, range estimation is more uniform emulsion in moment, yet after several minutes, the surface of emulsion can form the mixed layer of one deck aromatic condiment essential oil and animal fat, makes emulsion produce lamination.This is because when leaving standstill, oil droplet spheric granules come-up in the emulsion and the speed of sinking satisfy the stocks formula.If the density of olesome is bigger than the density of liquid medium, olesome just sinks, speed be on the occasion of; Otherwise olesome will float, and speed is negative value.The stocks formula shows that the sinking speed of particle and particle diameter d are proportional, and the reducing of particle diameter will significantly reduce sinking speed, reduce the sinking speed of olesome, can only reduce the diameter of particle.But, when the diameter of particle little of the branch period of the day from 11 p.m. to 1 a.m that approaches liquid medium, the stocks formula is just inapplicable, this moment is owing to formed bonding force between liquid medium molecule and molecule, make to separate and be difficult to take place, thereby form the microemulsion of a homogeneous phase, stable each other and do not disturb mutually between each component, greatly improved the stability of microemulsion.
The present invention utilizes the such coupling power principle of high pressure homogenizer just, and aromatic condiment essential oil or oleoresin, marrow grease, Oleum Sesami etc. are mixed in proportion with deionized water, successively carries out liquid and pulverize in the high pressure homogenizer of 70Mpa and 150Mpa.Soft, medium-soft particle in the liquid just is ground into nanoparticle under the acting in conjunction of hole, turbulent flow and the shearing force of high pressure homogenizer, in this process, other composition such as surfactant also has been ground into nanoparticle simultaneously, form the unimolecule interface, rapidly aromatic condiment essential oil or oleoresin, animal fat are carried out embedding, make it no longer to produce polymerization, flow out with certain pressure at last, finish the pulverizing of nanoscale spice liquid.
The pulverizing of spice liquid particles divides two steps to carry out among the present invention, the first step uses the high pressure homogenizer of 70Mpa pressure that liquid particles is crushed to 800nm earlier, and second step continued liquid particles to be crushed to below the 100nm with the high pressure homogenizer of 150Mpa pressure again.What deserves to be mentioned is that adopt this technology, last finished product does not need to adopt disinfecting steps, because when 130Mpa pressure, the cell membrane of harmful bacteria as long as note not causing secondary pollution when filtering, can omit disinfecting steps just by complete broken wall.
Temperature when using high pressure homogenizer to pulverize liquid particles is still very big for the influence of crushing effect, because the temperature height, saturated vapour pressure is just high, and the hole during pulverizing also forms easily.So, in order to improve crushing effect, under guaranteeing that liquid material can the prerequisite of sex change, improve suitably that to pulverize temperature be effective.But owing in spice, added this temperature-sensitive nutriment of vitamin, so very crucial for temperature controlling.The experiment proved that material temperature remains on 50～60 ℃ in the crushing process, can guarantee that tiring of vitamin do not lose.
In order to remove with the bacterium of broken wall death in homogenizing process in the nanoscale spice microemulsion and greater than the particle of 100nm, it is the secondary filter isolation technics of material that the present invention has adopted with Merlon (PC) cylinder hole micro-filtration membrane.Confirm by experiment, adopt the micro-filtration membrane isolation technics that the nanoscale spice has been filtered following advantage:
1, the local flavor of spice and fragrance ingredient are difficult for losing, and make the nutrition of nanoscale spice keep good stable easily.
2, the micro-filtration membrane aperture is even, filtering accuracy height, good reliability.No medium comes off in the filter process, can not produce secondary pollution.
3, micro-filtration membrane belongs to absolute filter medium, and all protons greater than the micro-filtration membrane pore membrane, bacterium all are trapped filtering, filters thoroughly.
4, there is not phase transition process in the process of Guo Lving, but conserve energy.
State Standard Matter Research Centre adopts laser scattering technology, the DLS-700 type laser light scattering instrument that uses the big tomb electronics corporation of Japan to produce, nanoscale spice microemulsion particles diameter of the present invention is measured, and experimental temperature is 25 ± 4.5 ℃ during measurement, optical maser wavelength 632.8nm.The testing result granularity is 71.7～101.5nm, particle size distribution 95.73%.
The discontinuous phase liquid that the nanoscale liquid spicy is made up of aromatic condiment essential oil or oleoresin nanoparticle, animal fat nanoparticle, vitamin nanoparticle, Oleum Sesami nanoparticle etc., these nanoparticles are referred to as " reaction tank ".Nanoparticle is ceaselessly done Brownian movement in liquid, different nanoparticles is when collision, because forming the surfactant at interface and the hydrocarbon key of stabilizing agent infiltrates mutually, ion in one " reaction tank " can enter into another " reaction tank ", makes these nanoparticles that multiple physics blending reaction or chemical blending reaction take place.This special microenvironment is referred to as " microreactor ", is the perfect medium of various blending material generation catalytic reactions, complexation reaction and complex reaction.By studies confirm that, the nanoscale spice that harsh output is come, its smell and mouthfeel are general, wait and place after fortnight, and giving off a strong fragrance of will becoming assailed the nostrils, and flavor matter is abundant full, and bright rhythm fragrance is good to eat.So the nanoscale spice has one to transfer dynamically " wine is fragrant " process bright, blending.The mouthfeel of tradition spice and fragrance are determined by fragrance and mouthfeel that initial prescription is prepared burden, when having only the cooked food of waiting until, coordination between spice and reaction show in could be between high temperature, short time, its fragrance and mouthfeel are the simple composite and the stacks of multiple spice fragrance and mouthfeel, mouthfeel is thin, does not have fresh and alive property; And the nanoscale spice relies on dynamic " making fragrant " process after reasonably prescription design and batching make up, and can form flavor matter, fragrance and the bright rhythm of its uniqueness.
In fact " making fragrant " process of nanoscale spice is exactly the forming process of the self-assembly system or the molecule self-assembly system of nanostructured.
The self-assembly system of nanostructured is meant that the synergy as hydrogen bond and Fan Deer gas key links together atom, ion and molecule, is built into the style (pattern) of a nanostructured or nanostructured by weak and non-covalent bond less direction.The key of self assembling process is not the simple superposition of a large amount of atoms, ion and intermolecular weak force, but a kind of synergy of system of integral body.The self-assembly system of nanostructured be formed with two important conditions: the one, have the non-covalent bond of sufficient amount or hydrogen bond to exist, this is because non-covalent bonds very weak (0.15kcal/mol) such as hydrogen bond and van der Waals' bonds, have only the weak bond of q.s to exist, could pass through synergy, be built into stabilized nano structural system; The 2nd, the self-assembly system energy is lower, otherwise is difficult to form stable self-assembly system.
The molecule self-assembly system be molecule and molecule under equilibrium condition, rely on intermolecular non-covalent bonding force, the spontaneous process that is combined into stable molecule aggregation body (aggregates).Build the molecule self-assembly system and will be divided into 3 levels: the first, orderly covalent bond at first is combined into baroque, complete intermediate section daughter; The second, by the synergy of intermediate section daughter, form constitutionally stable big molecule aggregate by weak hydrogen bond, van der Waals' bond and other non-covalent bond; The 3rd, make construction unit by one or several molecule aggregate, repeatedly repeat self assembly, be arranged in the nanostructured system.
Just because of so characteristic is arranged, so the fragrance of nanoscale spice and the formation of mouthfeel, be not the fragrance of several spices and the simple composite and the stack of mouthfeel, but by spice nanostructured and intermolecular self assembly form a kind of novel fresh and alive, the spice of unique gas, flavor matter and note is arranged.This spice nature may exist, and also may be the still non-existent new spice of nature.It is comparatively outstanding that this " making fragrant " process shows in nano combined spice, then shows for single nanoscale spice not to be clearly.
Skin effect is meant that the ratio of nano-particle surface atomicity and total atom number diminishes with particle diameter and sharply increases the caused change of properties in back.We know, square being directly proportional of the surface area of spheric granules and radius, and cube being directly proportional of volume and radius is so its specific area (surface area/volume) is inversely proportional to radius.Along with reducing of nanoparticle particle diameter, surface area sharply increases, and surface atom percentage also increases sharply.The particle diameter of nanoscale spice is 70～100nm, and specific area is 25nm
2/ g, such specific area makes the atomicity that is in the surface more and more, and simultaneously, surface energy and Surface binding energy also increase sharply.Because nanoscale spice surface atom number increases, specific area increases, and causes the Atomic coordinate deficiency, produce a large amount of dangling bonds and unsaturated bond, the surface can be high in addition, causes these surface atoms to have high activity, extremely unstable, be easy to combine with other atom.The activity of this surface atom not only causes the tableization of nano particle atom transport and configuration, also can cause the variation of surface electronic conformation and electron spectrum simultaneously.
Because the nanoscale spice has skin effect, so also possessed following physical characteristic:
1, diffusivity is good.Diffusion phenomena are meant when having concentration difference, the material transport phenomena that causes owing to the particulate warm-up movement.Because skin effect makes the nanoscale spice have higher chemism, the diffusion coefficient of spice particulate increases, a large amount of interfaces provides highdensity short distance fast the evolving path for the atom diffusion, even make the nanoscale spice in cold water, also can moment instant, be uniformly dispersed.The particle diameter of adding nanoscale spice particulate approaches hydrone, extremely strong with the bonding force of water, cause and produced high dissolving diffusivity, not only can unrestrictedly close with water-soluble, can not form oil bloom on the water layer surface, nor can change the transparency of water, make spice possess very good dialysis performance, the easier cooking food interior tissue that enters.
The nanoscale spice combines with food fibres and particle by very high Surface binding energy, make food tastyly reach more thoroughly, be more evenly distributed, mouthfeel is purer, mellow, overcome conventional powder particle aromatic condiment essential oil, oleoresin stir irregular, the defective that appearance luster is not good.Simultaneously, cooking food can absolutely absorb the nanoscale spice, and absorption rate increases, and the tasty time shortens, and has overcome traditional aromatic condiment essential oil, oleoresin absorbs incomplete drawback.
2, adhesion is strong.Because the nanoscale spice has big specific area, high surface-active, so Surface binding energy also increases rapidly, like this, big in when culinary art and food contact surface, and also adhesion is strong, as long as the porous position of water, the nanoscale spice just may penetrate into, thereby reaches the tasty effect that reaches, and this is that Powdered spice is untouchable far away.
3, sensitiveness is strong.Because the nanoscale spice has big specific area, high surface-active and Surface binding energy, strengthen with the interaction of gas, make the nanoscale spice to around environment such as light, temperature, humidity etc. very responsive, food fragrance smell diffusivity in air that the cooking is come out is strong, stimulation to people's sense of smell, gustatory is also responsive more, and is of great advantage to causing appetite of people.
4, thermal property is good.Because the surface of nanoscale spice can be high, the specific surface atomicity is many, the contiguous coordination of surface atom is incomplete, active big, the interior of required increase can reduce during dissolving, make the boiling point of nanoscale spice reduce, shortened the tasty time of cooking food, transfer the tasty effect of mixing cold dish also to get well many than traditional condiment.
5, interfacial effect is big.The skin effect of nanoscale spice causes it to have very large interface, and the atomic order at interface is very chaotic, atom is easy to migration under the external force deformation condition, therefore show good toughness and certain ductility, make the nanoscale spice have novel interfacial effect, wide with contacting of cooking food, react more complete, culinary art blending better effects if, more even.
6, health is good.As everyone knows; spice itself is as garlic; ginger; cloves; fennel; Chinese prickly ash; peppers etc. all have good health protection function; as protect cardiovascular system; anti-stress cardiomyopathy injury of muscle; the protection liver; strengthen gastrointestinal motility; regulate blood sugar; remove free radical; anti-oxidant; antitumor; radioresistance; anti-sudden change; the elevating blood leucocyte; antibiotic; antipathogen; antiviral; antiulcer; promote lipolysis; spasm is separated in pain relieving; regulate nervous centralis; improve immunologic function; improve anti-anoxia ability; antifatigue; antiallergy; antithrombotic; anticoagulation; antiplatelet compacts etc.; these health-care efficacies of spice; in the present invention again because of interfacial effect that nanometer derived from; the functional characteristics of skin effect and small-size effect, and obtained reinforcement.
7, the flavouring mouthfeel is good.Intraoral sense of taste acceptor is accepted the stimulation of taste compound solution, by collecting and the neural sensation receptor system of the information of transmission is transmitted to the brain gustatory center, handles through a large amount of comprehensive nerve center network analyses, makes the people produce sense of taste.Taste compound must be water-soluble, just can enter the flavor irritation cell, sends into maincenter by nerve fibre then.Because the high molten water-based of nanoscale spice and skin effect and the interfacial effect that is shown, compare with the spice of common granularity, more help taste composition release and with the combining of gustatory cells membrane receptor, soft to the shake-up in oral cavity simultaneously, make the sense of taste become more plentiful, mellow and fresh and alive.
The present invention adopts advanced interface technology, spice dissolubility, the good dispersion produced, good penetration performance and dialysis performance are arranged, when cooking food, the easier inside deep layer that enters into food rapidly of nanoscale spice, the taste of food is more evenly distributed, mouthfeel is purer, dense, delicate flavour and fragrant hot flavor distribute rapider, the self assembly of nanostructured and molecule self assembly characteristic in the nanoscale spice, make accessory food list reveal unique gas, flavor matter and note, the incomparable characteristics of traditional micron granularity spice are arranged.
Contain medical substances such as a large amount of alcohol, aldehyde, ketone in aromatic condiment essential oil in the nanoscale spice, the oleoresin, the virus of germ, pathogen is had certain inhibitory action.Simultaneously, adopt of the cell membrane fragmentation of cryogenic high pressure technology in the process of nanoscale spice again, make its inactivation, pass through micro-filtrate membrane filtration technology again its elimination with harmful bacteria.Thus, the nanoscale spice is real safety asepsis.If secondary pollution does not take place in packaging process, the shelf life of product can reach more than 2 years.
The specific embodiment
Embodiment 1
1000 ml deionized water are heated to 80 ℃, slowly add 5 gram sucrose fatty esters, 10 gram dextrin, 50 gram garlic aromatic condiment essential oil or oleoresins, 1 gram propane diols, 10 gram marrow greases, 10 milliliters of Oleum Sesamis, 50 gram refined salt, 30 gram sugar; Be cooled to 60 ℃, add 1 gram sodium pyrophosphate, 10 gram vitamin B1s, 10 gram vitamin B2s; Emulsion is by after the colloid mill emulsifying, thick emulsion enters homogeneous in the 70Mpa high pressure homogenizer, and use micro-filtrate membrane filtration, filtrate enters the high pressure homogenizer of 150Mpa pressure, homogeneous circulates, reach 100nm when following to the particle of emulsion, use micro-filtrate membrane filtration, promptly obtain water white nanometer garlic juice." making fragrant " after the week, can go on the market.
The product of this prescription is applicable to family cooking.
Embodiment 2
1000 milliliters of deionized waters are heated to 85 ℃, slowly add 100 gram fresh ginger aromatic condiment essential oil or oleoresins, 3.5 gram sucrose fatty esters, 1.5 gram lecithin, 1 gram glycerine, 10 gram dextrin, 30 gram marrow greases, 20 milliliters of Oleum Sesamis, 100 gram refined salt, 50 gram sugar; Be cooled to 60 ℃, add 1 gram sodium pyrophosphate, 10 gram Cobastabs
1, 10 gram Cobastabs
2Emulsion is by after the colloid mill emulsifying, thick emulsion enters homogeneous in the 70Mpa high pressure homogenizer, and use micro-filtrate membrane filtration, filtrate enters the high pressure homogenizer of 150Mpa pressure, homogeneous circulates, reach 100nm when following to the particle of emulsion, use micro-filtrate membrane filtration, obtain water white nanometer ginger juice." making fragrant " can go on the market after the week.
Embodiment 3
1000 milliliters of deionized waters are heated to 75 ℃, slowly add 10 gram Chinese prickly ashes, 4 gram Chinese cassia trees, 4 grams, three a kind of apples, the 4 gram roots of Dahurain angelica, 2 gram fructus amomis, 2 grams are purple cool, and 10 grams are anistree, 4 gram dried orange peels, 4 gram galingals, the 2 gram banksia rose, 2 gram cloves, aromatic condiment essential oil or oleoresins such as 2 gram fennel seeds, 8 gram sucrose fatty esters, 2 gram propane diols, 20 gram dextrin, 10 gram marrow greases, 10 milliliters of Oleum Sesamis, 100 gram refined salt, 50 gram sugar; Be cooled to 60 ℃, add 2 gram sodium pyrophosphates, 15 gram Cobastabs
1, 15 gram Cobastabs
2Emulsion is by after the colloid mill emulsifying, thick emulsion enters homogeneous in the 70Mpa high pressure homogenizer, and use micro-filtrate membrane filtration, filtrate enters the high pressure homogenizer of 150Mpa pressure, homogeneous circulates, reach 100nm when following to the particle of emulsion, use micro-filtrate membrane filtration, obtain water white nano combined spice microemulsion." make fragrant " after the week, listing.
This product is applicable to family cooking.
In addition to the implementation, the present invention has also produced microemulsion products such as nano level cinnamon water, Celery Juice, cardamom juice, onion juice, cloves juice, nutmeg juice, anistree juice, Tabasco, fennel seeds juice, mustard juice, green onion juice, coriander juice, pepper juice and other composite aromatic condiment.
Claims (5)
1, nanoscale spice microemulsion is characterized in that adding in 1000 parts of deionized waters:
50～100 parts of aromatic condiment essential oils or oleoresin
5～8 parts of emulsifying agent sucrose fatty esters
1～2 part of C
2～C
4Polyalcohol
1～2 part of sodium pyrophosphate
10～20 parts of dextrin
10～30 parts of marrow greases
10～20 parts of Oleum Sesamis
50～100 portions of salt
30～50 portions of sugar
20～30 parts of vitamins
The high pressure homogenizer homogeneous behind the Merlon cylinder hole micro-filtrate membrane filtration, is formed the homogeneous phase microemulsion of liquid particle diameter less than 100nm,
Above umber is parts by weight.
2, nanoscale spice microemulsion according to claim 1 is characterized in that also including in the described emulsifying agent lecithin.
3, the described nanoscale spice of claim 1 preparation of microemulsion method is the raw material that adds following parts by weight in 1000 parts of deionized waters:
50～100 parts of aromatic condiment essential oils or oleoresin
5～8 parts of emulsifying agent sucrose fatty esters
1～2 part of C
2～C
4Polyalcohol
1～2 part of sodium pyrophosphate
10～20 parts of dextrin
10～30 parts of marrow greases
10～20 parts of Oleum Sesamis
50～100 portions of salt
30～50 portions of sugar
20～30 parts of vitamins,
It is characterized in that may further comprise the steps:
A. deionized water is heated to 70～90 ℃, adds the abundant stirring and dissolving of raw material of all the other each parts by weight except that sodium pyrophosphate, vitamin;
B. emulsion is cooled to 50～60 ℃, adds the sodium pyrophosphate and the vitamin of above-mentioned parts by weight, fully stirring and dissolving;
C. use high pressure homogenizer under 70Mpa pressure to the emulsion homogeneous, Merlon cylinder hole micro-filtrate membrane filtration;
D. filtrate is used high pressure homogenizer homogeneous once more under 150Mpa pressure, behind the Merlon cylinder hole micro-filtrate membrane filtration, obtains nano level spice microemulsion.
4, nanoscale spice preparation of microemulsion method according to claim 3 is characterized in that in homogenizing process, makes the temperature of emulsion remain on 50～60 ℃ by cooling.
5, nanoscale spice preparation of microemulsion method according to claim 3, the emulsion that it is characterized in that adding behind the spice uses colloid mill to carry out thick emulsifying earlier, re-uses the high pressure homogenizer homogeneous.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100062733A CN1239091C (en) | 2004-03-23 | 2004-03-23 | Nano grade condiment micro emulsion and its preparing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100062733A CN1239091C (en) | 2004-03-23 | 2004-03-23 | Nano grade condiment micro emulsion and its preparing method |
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| CN1561815A CN1561815A (en) | 2005-01-12 |
| CN1239091C true CN1239091C (en) | 2006-02-01 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1924158B1 (en) * | 2005-09-02 | 2010-06-02 | Firmenich S.A. | Clear flavor microemulsions comprising sugar esters of fatty acids |
| CN112515177A (en) * | 2020-12-24 | 2021-03-19 | 吉林省东鳌鹿业科技开发有限公司 | Deer bone marrow small molecule peptide freeze-dried powder composition and preparation method thereof |
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