CN1568785A - Production technique of microcapsule pepper powder and linolenic acid powder - Google Patents
Production technique of microcapsule pepper powder and linolenic acid powder Download PDFInfo
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- CN1568785A CN1568785A CNA2004100224884A CN200410022488A CN1568785A CN 1568785 A CN1568785 A CN 1568785A CN A2004100224884 A CNA2004100224884 A CN A2004100224884A CN 200410022488 A CN200410022488 A CN 200410022488A CN 1568785 A CN1568785 A CN 1568785A
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- linolenic acid
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- pericarpium zanthoxyli
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Abstract
The invention provides the production technique of microcapsule pepper powder and linolenic acid powder which mainly comprising the steps of, dissolving the emulsifying agent through water heating, charging zanthoxylum oil resin or/and zanthoxylum oil, or linolenic acid, emulsifying agent and embedding material into the emulsifying agent solution, dissolving the embedding material with water, charging the pricklyash peel extract or linolenic acid powder oil emulsion into the colloidal solution, mixing homogeneously, carrying out homogenization treatment, charging the emulsion into the spray drying machine, obtaining micro capsular pricklyash peel refined powder or leukotrienes powder, loading into ebullated bed or pelleting machine, and spraying solubilizing agent.
Description
Technical field
The present invention relates to the production technology of flavoring agent, specifically is a kind of technology of producing microcapsule Zanthoxyli Bungeani powder, linolenic acid powder.
Background technology
Pericarpium Zanthoxyli is one of Chinese Chinese medicine material and " eight big flavoring agent ", is the indispensable main flavoring agent of Sichuan cuisine and chongqing chafing dish.To the processing and utilization aspect of Pericarpium Zanthoxyli, still with the consumption of granulate or kibble form, processing stage is very low for domestic most Pericarpium Zanthoxylies, and Zanthoxyli Bungeani powder easily moisture absorption get damp, take place to go rotten and damages by worms, and Pericarpium Zanthoxyli is added in some food and influences product appearance.
Adopt the lixiviate abstraction technique that main fragrance component in the Pericarpium Zanthoxyli and spicy component are extracted xanthoxylum oleoresin or the Pericarpium Zanthoxyli essence of making high concentration, be made into powdery product then, effective ingredient and original local flavor that both can keep Pericarpium Zanthoxyli, can avoid again going rotten and damage by worms, and can be as monosodium glutamate, the convenient use of chicken essence, because volume reduces greatly, helps storage, transportation and the utilization of Pericarpium Zanthoxyli.Disclosing in CN1158224 with the xanthoxylum oleoresin is major ingredient, is adjuvant with Pericarpium Zanthoxyli Maillard reaction oil, adopts working procedure processing such as emulsifying, spray drying, gas absorption separation to become easily mobile, consistent with the natural fresh Pericarpium Zanthoxyli local flavor Pericarpium Zanthoxyli gourmet powder of milk powder sample.But it has adopted operations such as Pericarpium Zanthoxyli Maillard reaction oil, gas absorption, on the one hand complex process, can make the local flavor characteristics of product forfeiture Pericarpium Zanthoxyli pure natural on the other hand.
Summary of the invention
The objective of the invention is at China's Pericarpium Zanthoxyli aboundresources and process and utilization technology lacks present situation, provide a kind of with behind Pericarpium Zanthoxyli peel employing abstraction technique extraction xanthoxylum oleoresin and the Japan pepper essential oil, carry out the technology that micro encapsulation is handled, advantages such as this technology to be keeping the distinctive local flavor of Pericarpium Zanthoxyli to greatest extent and to make product have easy to use, health, and speed is water-soluble, fragrance loss is few, memory time is long.
The technical scheme that realizes purpose of the present invention and adopt is such: the production technology of promptly a kind of microcapsule Zanthoxyli Bungeani powder, linolenic acid powder; it is to adopt effective ingredient is made in supercritical carbon dioxide extraction or the solvent extraction Pericarpium Zanthoxyli peel xanthoxylum oleoresin or/and Japan pepper essential oil; or linolenic acid oil is a raw material; be aided with emulsifying agent, embedded material, solubilizing agent etc.; adopt equipment such as slurry mixer, high pressure homogenizer, spray dried drying prescription, comminutor, make the Pericarpium Zanthoxyli microcapsule product.
In above-mentioned technology, raw material comprises xanthoxylum oleoresin or/and Japan pepper essential oil, or linolenic acid oil, emulsifying agent, embedded material, and the ratio of its weight is the Pericarpium Zanthoxyli essence: emulsifying agent: embedded material=1: 0.02～0.05: 6～9.The emulsifying agent that adopts comprises monoglyceride, sucrose ester, phospholipid, starch ester; The embedded material that adopts comprises modified starch, edible glue, maltodextrin; The solubilizing agent of adopting comprises vegetable oil, phospholipid.The flavour enhancer that adopts can be for by the aromatic oil that extracts in the Pericarpium Zanthoxyli.
Concrete production technology is: will be by the emulsifying agent of the accurate weighing of the prescription water heating for dissolving with 10～100 times, when being cooled to 20～60 ℃, in proportion with xanthoxylum oleoresin or/and Japan pepper essential oil, or linolenic acid oil joins in the emulsifier solution, and high-speed stirred is mixed into emulsion.With the warm water dissolving of embedded material, form colloidal solution with 2～5 times.Then with xanthoxylum oleoresin or/and Japan pepper essential oil, or the linolenic acid oil emulsion joins in this colloid solution, mixes, and uses the pressure filter filtering solution while hot.Under 20-50 ℃ of condition to xanthoxylum oleoresin or/and Japan pepper essential oil, or linolenic acid oil colloid solution carries out the homogenizing processing in homogenizer, under the pressure of 20-60Mpa, homogenizing 10～30min, get oil-in-water O/W type emulsion, emulsion is pressed into drying in the spray dryer, and drying condition is: 60 ℃～120 ℃ of 120 ℃～250 ℃ of inlet temperature and air-out get microencapsulated form Pericarpium Zanthoxyli essence or linolenic acid powder.Send into immediately fluid bed or the comminutor from the microencapsulated form Pericarpium Zanthoxyli Pericarpium Zanthoxyli essence that spray dryer comes out, 0.1-1% adds spraying flavour enhancer and solubilizing agent respectively by weight percentage, and carries out final drying and handle, and baking temperature is 40～80 ℃.The product final moisture is controlled at 3～10%.Final product is packed through 60～100 mesh sieve classifications.Send into immediately fluid bed or the comminutor from the microencapsulated form linolenic acid powder that spray dryer comes out, 0.1-1% adds the spraying solubilizing agent by weight percentage, and carries out final drying and handle, and baking temperature is 40～80 ℃.The product final moisture is controlled at 3～10%.Final product is packed through 60～100 mesh sieve classifications.
The invention has the advantages that: or/and Japan pepper essential oil, or linolenic acid oil directly carries out the micro encapsulation embedding treatment, effectively guaranteed its original local flavor, prolonged the holding time of fragrance to xanthoxylum oleoresin; After carrying out the solubilising processing, dispersibility and the dissolubility of product in water greatly improved, in cold water, also can dissolve rapidly.
The specific embodiment
1, the preparation of xanthoxylum oleoresin and Japan pepper essential oil: adopt the pulverizer of good leak tightness to be crushed to granularity 20～80 orders exsiccant pricklyash bark (moisture Control is below 14%).With Zanthoxyli Bungeani powder pack into the extraction batch can in, batch can is inserted in the extraction kettle, seal extraction kettle then, the extraction kettle temperature is increased to 30～55 ℃, opens force (forcing) pump again, pump into CO 2 fluid, extracting pressure rising 15～35MPa with extraction kettle, slowly open reflux inlet, keep the extraction kettle pressure stability at 20～35Pa, and keep fluid flow 8～5kg/h.The CO 2 fluid of emitting from extraction kettle enters in the separating still, the solvable composition that will be dissolved in the Pericarpium Zanthoxyli in the CO 2 fluid in separating still with carbon dioxide separation, and isolated CO 2 fluid is returned in the carbon dioxide gas tank, form and reflux, knockout drum pressure 3～8MPa, 30～50 ℃ of separation temperatures.Keep this extraction and separation condition, extraction 0.5～4h.After extraction is finished, stop high-pressure pump, reclaim pump with gas the gas in the extraction kettle is recovered in the special-purpose gas tank, make extraction kettle pressure drop to normal pressure, open extraction kettle then, from extraction kettle, take out batch can, put into the extraction batch can that another has got material ready, carry out new round extraction.Isolated Japan pepper essential oil can regularly be put into the smart basin of special-purpose Pericarpium Zanthoxyli in the separating still.The Pericarpium Zanthoxyli that is contained in the basin is smart in post precipitation, floating on the whole be Japan pepper essential oil, what sink to the bottom is xanthoxylum oleoresin.
2, will when being cooled to 30～40 ℃, in proportion xanthoxylum oleoresin and/or Japan pepper essential oil are joined in the emulsifier solution, and high-speed stirred be mixed into emulsion by the emulsifying agent of the accurate weighing of prescription with 100 times water heating for dissolving.Then, maltodextrin, gelatin are dissolved with 40 ℃ of warm water of 3 times, form solution.Then the smart emulsion of Pericarpium Zanthoxyli is joined in this colloid solution, mix, use the pressure filter filtering solution while hot.Under 25-30 ℃ of condition the smart colloid solution of Pericarpium Zanthoxyli being carried out homogenizing in homogenizer and handle, is under the pressure of 40Mpa at homogenization pressure, and homogenizing 15min gets O/W type Emulsion, is 1.0mm and pressure 2kg/cm with Emulsion at nozzle diameter
2And spray drying under the condition of 160 ℃～180 ℃ of air intakes and 80 ℃～90 ℃ of air-out, microencapsulated form Pericarpium Zanthoxyli essence powder.Send into immediately the fluid bed from the Zanthoxyli Bungeani powder that spray dryer comes out, 0.5% spray flavour enhancer and solubilizing agent respectively by weight percentage, and carry out final drying and handle 100～110 ℃ of fluid bed inlet temperature, 40～50 ℃ of leaving air temps.The product final moisture is controlled at 3～5%.Final product is packed through 80 mesh sieve classifications.
The linolenic acid oil that the present invention relates to obtains for squeezing Semen Pericarpium Zanthoxyli, and technology repeats no more.
Claims (2)
1, the preparation technology of a kind of microcapsule Zanthoxyli Bungeani powder or linolenic acid powder, it is characterized in that: technology comprises: will be by the emulsifying agent of the accurate weighing of prescription with 10-100 water heating for dissolving doubly, when being cooled to 20-60 ℃, press xanthoxylum oleoresin or/and Japan pepper essential oil, or linolenic acid oil: emulsifying agent: the ratio of embedded material=1: 0.02～0.05: 6～9 with xanthoxylum oleoresin or/and Japan pepper essential oil, or linolenic acid oil joins in the emulsifier solution, and high-speed stirred is mixed into emulsion; Embedded material with the dissolving of 2～5 times warm water, is formed solution, then with xanthoxylum oleoresin or/and Japan pepper essential oil, or the emulsion of linolenic acid oil joins in this colloid solution, mixes, and uses the pressure filter filtering solution while hot; Under 20～50 ℃ of conditions to xanthoxylum oleoresin or/and Japan pepper essential oil, or the colloid solution of linolenic acid oil carries out the homogenizing processing in homogenizer, under 20～60MPa homogenization pressure, homogenizing 10～30min, get O/W type emulsion, emulsion is pressed into drying in the spray dryer, drying condition: 120 ℃～250 ℃ of inlet temperature, 60 ℃～120 ℃ of leaving air temps get smart powder of microencapsulated form Pericarpium Zanthoxyli or linolenic acid powder; Send into immediately fluid bed or the comminutor from smart powder of microencapsulated form Pericarpium Zanthoxyli or linolenic acid powder that spray dryer comes out, spray flavour enhancer and solubilizing agent respectively by 0.1～1% of the smart grain weight amount of microencapsulated form Pericarpium Zanthoxyli percentage ratio, or 0.1～1% spraying solubilizing agent of pressing microencapsulated form linolenic acid grain weight amount percentage ratio, and carry out final drying and handle, 40～80 ℃ of baking temperatures, moisture Control is 3～10%; After 60～100 mesh sieve classifications promptly get product after the packing.
2, the preparation technology of microcapsule Zanthoxyli Bungeani powder according to claim 1 or linolenic acid powder is characterized in that: the emulsifying agent that adopts in the technology can be monoglyceride, sucrose ester, phospholipid, starch ester; Embedded material can be modified starch, edible glue; Solubilizing agent can be vegetable oil, phospholipid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100224884A CN1568785A (en) | 2004-05-08 | 2004-05-08 | Production technique of microcapsule pepper powder and linolenic acid powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100224884A CN1568785A (en) | 2004-05-08 | 2004-05-08 | Production technique of microcapsule pepper powder and linolenic acid powder |
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| CN1568785A true CN1568785A (en) | 2005-01-26 |
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| CNA2004100224884A Pending CN1568785A (en) | 2004-05-08 | 2004-05-08 | Production technique of microcapsule pepper powder and linolenic acid powder |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669552B (en) * | 2009-08-24 | 2013-02-20 | 天津春发生物科技集团有限公司 | Seasoning oil containing sesame oil, natural essential oil and oleoresin |
| CN104959088A (en) * | 2015-06-16 | 2015-10-07 | 南阳汇萃植物制品有限公司 | Spicy hot essential oil microcapsules and preparing method thereof |
| CN106579407A (en) * | 2016-12-02 | 2017-04-26 | 南通励成生物工程有限公司 | Preparation method of vitamin A microcapsule rice flour nutrition intensifier |
| CN107950953A (en) * | 2017-12-06 | 2018-04-24 | 长沙承鼎轩食品有限公司 | A kind of production method of pickles radish |
| CN108175074A (en) * | 2017-12-19 | 2018-06-19 | 安徽强旺生物工程有限公司 | A kind for the treatment of process for inhibiting spice extract storage flavor variations |
| WO2018210360A1 (en) * | 2017-05-17 | 2018-11-22 | Viverno Gmbh | Method and device for producing highly pure aqueous pungent compositions (according to scoville) (hasc) having a definable pungency, and products that can be produced therefrom |
-
2004
- 2004-05-08 CN CNA2004100224884A patent/CN1568785A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669552B (en) * | 2009-08-24 | 2013-02-20 | 天津春发生物科技集团有限公司 | Seasoning oil containing sesame oil, natural essential oil and oleoresin |
| CN104959088A (en) * | 2015-06-16 | 2015-10-07 | 南阳汇萃植物制品有限公司 | Spicy hot essential oil microcapsules and preparing method thereof |
| CN104959088B (en) * | 2015-06-16 | 2017-07-11 | 南阳汇萃植物制品有限公司 | A kind of spicy essential oil microcapsules and preparation method thereof |
| CN106579407A (en) * | 2016-12-02 | 2017-04-26 | 南通励成生物工程有限公司 | Preparation method of vitamin A microcapsule rice flour nutrition intensifier |
| CN106579407B (en) * | 2016-12-02 | 2020-10-20 | 南通励成生物工程有限公司 | Preparation method of vitamin A microcapsule rice flour nutrition enhancer |
| WO2018210360A1 (en) * | 2017-05-17 | 2018-11-22 | Viverno Gmbh | Method and device for producing highly pure aqueous pungent compositions (according to scoville) (hasc) having a definable pungency, and products that can be produced therefrom |
| CN107950953A (en) * | 2017-12-06 | 2018-04-24 | 长沙承鼎轩食品有限公司 | A kind of production method of pickles radish |
| CN108175074A (en) * | 2017-12-19 | 2018-06-19 | 安徽强旺生物工程有限公司 | A kind for the treatment of process for inhibiting spice extract storage flavor variations |
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