CN1786133A - Glass microcapsule apple essence and its preparation method - Google Patents
Glass microcapsule apple essence and its preparation method Download PDFInfo
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- CN1786133A CN1786133A CN 200510126109 CN200510126109A CN1786133A CN 1786133 A CN1786133 A CN 1786133A CN 200510126109 CN200510126109 CN 200510126109 CN 200510126109 A CN200510126109 A CN 200510126109A CN 1786133 A CN1786133 A CN 1786133A
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Abstract
The invention discloses a vitrifying microcapsule apple essence and its making method. It contains apple essence and micro-encapsulation wall. Its microcapsule wall is made up of maltodextrin, cane sugar, and glucose whose mass ratio is 1.5-2:1:1-1.5. The mass of the apple essence is 10-30 percent of the micro-encapsulation wall. It adopts vitrifying microcapsule technique to save the aromatic ingredient of the natural apple essence at most, exerts its aromatic material feature effectively; and its powder water content is low; and capability is stable. So it can be applied widely, satisfy different working condition demands.
Description
Technical field
The present invention relates to a kind of glass microcapsule apple essence and preparation method thereof.
Background technology
Essence is redeployed by multiple spices, has certain odor type, can be directly used in the product perfuming.Along with increasing day by day and the raising of meat flavor formulating technology of natural perfume and synthetic perfume kind, essence industry has obtained fast development.Producing natural apple essence by the aroma component retrieving arrangement can realize safely, contamination-freely recovering the original local flavor of fruit juice or increasing one of effective way of its local flavor.
Microencapsulation technology is the novel formulation technology that development in recent years is got up, and is mainly used in the micro encapsulation of essence, spices, VITAMIN, zymin etc.Technology that microencapsulation technology is actually a kind of " packing ", the selection and the microcapsulary of the quality of its effect and wall material are closely related.The micro encapsulation of essence is compared with the micro encapsulation of other materials, and the characteristics of himself are arranged: 1) a kind of volatile oil often contains 20～30 kinds of different components, and they have nothing in common with each other to the solvability of water and oil, and therefore loss is arranged in the micro encapsulation process unavoidably; 2) boiling point of essence is generally 30～180 ℃, high volatility, easily loss; 3) many environmental sensitivity materials have harsh requirement to pH value, oxygen, light, heat, make to microcapsule and have brought difficulty; 4) essence release problem from microcapsule is particularly important, and this also gives selecting for use of wall material and manufacturing process is brought more complicated problems.The method that is used for the essence and flavoring agent microcapsule is a lot, as spray-drying process, extrusion process, polymerization, cocrystallization method, beta-cyclodextrin method, multiple emulsion method and spray condensation method etc.Spray-drying process is the method that present apple micro encapsulation extensively adopts, and the microcapsule of producing with this method account for 90% of total sale, but this method also has its defective: too little as particle, make mobile relatively poor; The heartwood material can be adsorbed in surface of microcapsule, is easy to oxidation, and local flavor is destroyed; In order to remove moisture, make product relative humidity not be higher than 60%, need about 200 ℃ temperature, thereby cause the loss of volatile matter and the destruction of temperature-sensitive flavour substances.
Summary of the invention
The purpose of this invention is to provide a kind of glass microcapsule apple essence and preparation method thereof.
Glass microcapsule apple essence provided by the present invention, contain apple flavour and micro encapsulation wall, wherein, microcapsule wall is 1.5～2 by mass ratio: 1: 1～1.5 maltodextrin, sucrose, glucose are formed, and apple flavour is 10～30% of a micro encapsulation wall quality.
In above-mentioned glass microcapsule apple essence, apple flavour is preferably 20% of micro encapsulation wall quality.
The preparation method of this glass microcapsule apple essence comprises the steps:
1) preparation microcapsule raw emulsion: with mass ratio is 1.5～2: 1: 1～1.5 maltodextrin, sucrose and glucose add water, are heated into molten state, be cooled to 40～50 ℃, then, the apple flavour that adds maltodextrin, sucrose and glucose total mass 10～30%, add emulsifying agent simultaneously, stir and form the microcapsule raw emulsion;
2) preparation glass microcapsule apple essence: the microcapsule raw emulsion is carried out after with liquid nitrogen freezing freezing under-70 to-60 ℃ of temperature, broken final vacuum freeze-drying obtains described glass microcapsule apple essence.
Wherein, emulsifying agent commonly used is a mono-glycerides, and consumption is 0.4% of an apple flavour weight.The emulsive time is 10min, and emulsifying temperature is 40 ℃.
The present invention is the wall material with sugared glass, by heating original regular texture is destroyed crystallised sugar (maltodextrin, sucrose, glucose) and be converted into molten state, after adding the fully emulsified mixing of essence, make it be converted into a kind of as clear as crystal noncrystal, amorphous, metastable glassy mass through cooling off fast.Aroma component is fixed in this unbodied non-crystalline structure, obtains pressed powder essence by lyophilize.Because the inventive method is that essence is stored in the stable glassy structure in lower temperature lower seal, follow-up Freeze Drying Technique makes aroma component obtain keeping to greatest extent simultaneously, therefore can not be applied to the essence kind in the foodstuff production before making, also can be applied now, can also prolong the shelf-lives that some contain the solid mixture product of essence simultaneously.
The present invention adopts the glass microcapsule technology that the fragrance ingredient of natural apple essence is farthest preserved, gained vitrifying apple microscapsule powder essence solubleness in water reaches more than 95%, thereby improve its quality product, more effectively bring into play the feature of its aromatoising substance; And, because this microscapsule powder water content is low, stable in properties, good with other powder or liquid material consistency, therefore, can enlarge its range of application, satisfy the needs of different working conditions.
Embodiment
Embodiment 1,
Take by weighing 50g compound wall materials (is that 1.5: 1: 1 ratio is formed according to mass ratio by maltodextrin, sucrose, glucose), add 5mL water, heating makes it become molten state on electric furnace, when treating that wall material mixed solution is cooled to 40 ℃, while stirring the 10g apple flavour is joined aqueous phase, add emulsifying agent (mono-glycerides) 0.04g simultaneously, the speed stirring 10min with 20000rpm forms the microcapsule raw emulsion.The microcapsule emulsion for preparing is freezing with carrying out in the liquid nitrogen quick freezing postposition-70 ℃ cryogenic refrigerator, take out after 24h hour, be broken into the fragment of 0.5cm size, putting into vacuum tightness is the lyophilizer freeze-drying of 45Pa, obtains the natural apple powder essence of glass microcapsule.The micro encapsulation productive rate is 78.2%, and the solubleness of gained microscapsule powder in water is greater than 95%.By the microcapsule raw emulsion is found in the comparative analysis of the front and back of micro capsule technology, cryogenic freezing and freeze drying process are to the loss more about 20% of the lower alcohols material of apple fragrance ingredient mid-boiling point, and other material damage is about 10%, and the aromatoising substance kind is loss not.
Embodiment 2
Take by weighing 50g compound wall materials (is that 2: 1: 1.5 ratio is formed according to mass ratio by maltodextrin, sucrose, glucose), add 5mL water, heating makes it become molten state on electric furnace, when treating that wall material mixed solution is cooled to 40 ℃, while stirring the 5g apple flavour is joined aqueous phase, add emulsifying agent (mono-glycerides) 0.04g simultaneously, the speed stirring 10min with 20000rpm forms the microcapsule raw emulsion.The microcapsule emulsion for preparing is freezing with carrying out in the liquid nitrogen quick freezing postposition-70 ℃ cryogenic refrigerator, take out after 24h hour, be broken into the fragment of 0.5cm size, putting into vacuum tightness is the lyophilizer freeze-drying of 45Pa, obtains the natural apple powder essence of glass microcapsule.The micro encapsulation productive rate is 85.6%, and the solubleness of gained microscapsule powder in water is greater than 95%.By the microcapsule raw emulsion is found in the comparative analysis of the front and back of micro capsule technology, cryogenic freezing and freeze drying process are to the loss more about 20% of the lower alcohols material of apple fragrance ingredient mid-boiling point, and other material damage is about 10%, and the aromatoising substance kind is loss not.
Embodiment 3,
Take by weighing 50g compound wall materials (is that 2.5: 1.5: 1 ratio is formed according to mass ratio by maltodextrin, sucrose, glucose), add 5mL water, heating makes it become molten state on electric furnace, when treating that wall material mixed solution is cooled to 40 ℃, while stirring the 15g apple flavour is joined aqueous phase, add emulsifying agent (mono-glycerides) 0.04g simultaneously, the speed stirring 10min with 20000rpm forms the microcapsule raw emulsion.The microcapsule emulsion for preparing is freezing with carrying out in the liquid nitrogen quick freezing postposition-60 ℃ cryogenic refrigerator, take out after 24h hour, be broken into the fragment of 0.5cm size, putting into vacuum tightness is the lyophilizer freeze-drying of 45Pa, obtains the natural apple powder essence of glass microcapsule.The micro encapsulation productive rate is 82.2%, and the solubleness of gained microscapsule powder in water is greater than 95%.By the microcapsule raw emulsion is found in the comparative analysis of the front and back of micro capsule technology, cryogenic freezing and freeze drying process are to the loss more about 20% of the lower alcohols material of apple fragrance ingredient mid-boiling point, and other material damage is about 10%, and the aromatoising substance kind is loss not.
Claims (5)
1, a kind of glass microcapsule apple essence, contain apple flavour and micro encapsulation wall, it is characterized in that: described microcapsule wall is 1.5-2 by mass ratio: 1: the maltodextrin of 1-1.5, sucrose, glucose are formed, and described apple flavour is 10～30% of a micro encapsulation wall quality.
2, glass microcapsule apple essence according to claim 1 is characterized in that: described apple flavour is 20% of a micro encapsulation wall quality.
3, the preparation method of the described glass microcapsule apple essence of claim 1 comprises the steps:
1) preparation microcapsule raw emulsion: with mass ratio is 1.5-2: 1: the maltodextrin of 1-1.5, sucrose and glucose add water, are heated into molten state, be cooled to 40～50 ℃, then, the apple flavour that adds maltodextrin, sucrose and glucose total mass 10-30%, add emulsifying agent simultaneously, stir and form the microcapsule raw emulsion;
2) preparation glass microcapsule apple essence: the microcapsule raw emulsion is carried out after with liquid nitrogen freezing freezing under-70 to-60 ℃ of temperature, broken final vacuum freeze-drying obtains described glass microcapsule apple essence.
4, preparation method according to claim 3 is characterized in that: described emulsifying agent is a mono-glycerides, and consumption is 0.4% of a described apple flavour weight.
5, preparation method according to claim 4 is characterized in that: the emulsive time is 10min, and emulsifying temperature is 40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510126109 CN1786133A (en) | 2005-11-30 | 2005-11-30 | Glass microcapsule apple essence and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510126109 CN1786133A (en) | 2005-11-30 | 2005-11-30 | Glass microcapsule apple essence and its preparation method |
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| CN1786133A true CN1786133A (en) | 2006-06-14 |
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| CN 200510126109 Pending CN1786133A (en) | 2005-11-30 | 2005-11-30 | Glass microcapsule apple essence and its preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816914A (en) * | 2010-04-15 | 2010-09-01 | 上海应用技术学院 | Preparation method of orange flavor capsule |
| CN109762660A (en) * | 2017-11-09 | 2019-05-17 | 上海交通大学 | Compound essential oil microcapsule compositions and preparation method thereof |
| CN113502190A (en) * | 2021-07-13 | 2021-10-15 | 广州芬豪香精有限公司 | Manufacturing method of slow-volatilization fragrance-retaining essence |
-
2005
- 2005-11-30 CN CN 200510126109 patent/CN1786133A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816914A (en) * | 2010-04-15 | 2010-09-01 | 上海应用技术学院 | Preparation method of orange flavor capsule |
| CN101816914B (en) * | 2010-04-15 | 2012-02-22 | 上海应用技术学院 | Preparation method of orange flavor capsule |
| CN109762660A (en) * | 2017-11-09 | 2019-05-17 | 上海交通大学 | Compound essential oil microcapsule compositions and preparation method thereof |
| CN113502190A (en) * | 2021-07-13 | 2021-10-15 | 广州芬豪香精有限公司 | Manufacturing method of slow-volatilization fragrance-retaining essence |
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