CN1799405A - Micro capsule of nano beef essence and its preparation method - Google Patents
Micro capsule of nano beef essence and its preparation method Download PDFInfo
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- CN1799405A CN1799405A CNA2006100234334A CN200610023433A CN1799405A CN 1799405 A CN1799405 A CN 1799405A CN A2006100234334 A CNA2006100234334 A CN A2006100234334A CN 200610023433 A CN200610023433 A CN 200610023433A CN 1799405 A CN1799405 A CN 1799405A
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Abstract
The invention discloses a nanometer microcapsule beef perfume compound and the preparing method, the said nanometer microcapsule beef perfume compound is composed of the following components: beef perfume compound of 0.5-1% by weight, chitose of 0.1-0.4% by weight, sodium tripolyphosphate of 0.025-0.075 by weight, glacial acetic acid of 0.15-0.7% by weight and deionized water. The method employs methyl ethylene glycol as solvent, deploying the components according to proportion, then preparing the nanometer microcapsule beef perfume compound under magnetic stirring. The product is characterized by the good distribution of the granular size, uniform granular size, about 250nm, stable scent, better slow releasing property and longer scent retaining time.
Description
Technical field
The present invention relates to the fumet or the seasoning matter that use in a kind of food, the present invention relates to a kind of micro capsule of nano beef essence and preparation method thereof in particular.
Background technology
Along with modern society's growth in the living standard, the market demand of essence is in continuous increase.Essence mainly contains following several big effect: tart up, strengthen fragrance, modify fragrance, shelter bad smell, complementary flavor, substitution effect and enhancing mouthfeel etc.Essence production and application abroad had the history of decades, and just starts to walk soon in the research of China's essence.Because essence research starting is than later, still there is a certain distance in China at aspect such as quality, stability and the flavor taste of essence technology of preparing, essence and international most advanced level.The quality of essence and unsatisfactory, outstanding behaviours is relatively more responsive to temperature at essence, and is volatile and fragrance remaining time short, and it is undesirable that flavouring increases the effect of flavor.Therefore, develop high temperature resistant, slowly discharge and high-quality essence product that fragrance remaining time is long is that the current essence industry of China solves the problem that presses for solution, this point is especially outstanding aspect beef flavor.In recent years, microcapsules technology begins to be applied as a kind of commercialization new method for processing.People can prepare the microcapsules of particle diameter between 1～1000nm, and people call capsule of nano to this particle diameter at the microcapsules of nanometer range usually.Capsule of nano is a kind of heterogeneous functional material, because its granularity is little, is easy to disperse and be suspended in to form colloidal solution in the water, and is as clear as crystal in appearance, has the peculiar property different with traditional microcapsules, thereby has broad application prospects.And particle diameter is not seen in report at home and abroad as yet at the micro capsule of nano beef essence below 1 micron.Micro capsule of nano beef essence will be in the stability of fragrance, and the more common beef flavors of all many-sides such as slow release and fragrance remaining time have very big advantage.
Summary of the invention
Technical problem to be solved by this invention provides a kind of micro capsule of nano beef essence product, and the preparation method of this micro capsule of nano beef essence product.
The technical solution used in the present invention: a kind of micro capsule of nano beef essence, form by following component:
The glacial acetic acid of the sodium phosphate trimer of the shitosan of the beef flavor of 0.5-1% weight, 0.1-0.4% weight, 0.025-0.075% weight, 0.15-0.7% weight and balance of deionized water; Wherein said beef flavor is made up of following component: 10% cold press ginger oil of 1%-5% weight; 10% furanone of 3%-5% weight; 5% ethyl maltol of 2%-5% weight; the 1%3-sulfydryl 2-butanols of 15%-20% weight; 1%2-methyl-3-the thiomethylfuran of 2%-5% weight; 1% levulic acid methyl mercapto propyl ester of 15%-20% weight; the 1%5-methyl furfural of 1%-3% weight; 1% Sri Lanka's cassia oil of 2%-5% weight; the 1%3-methylthiopropionaldehyde of 1%-5% weight; 1%2-methyltetrahydrofuran-3-the mercaptan of 3%-5% weight; 1%2 of 1%-2% weight; 3,5 trimethylpyrazines; the 1%2-methyl tetrahydrothiophenone of 1%-5% weight; the 1%3-methylthiopropionaldehyde of 1%-5% weight; the 1%4-guaethol of 2%-8% weight; 1% pineapple methyl esters of 1%-2% weight; 10% butyric acid of 5%-10% weight; 10% acetate of 2%-5% weight; the 1%2-acetylthiazole of 1%-8% weight; 1% black pepper oil of 1%-3% weight; 1% pair of (2-methyl-3-thiomethylfuran) thioether meat flavour perfume of 2%-5% weight.
A kind of method for preparing micro capsule of nano beef essence may further comprise the steps:
A. use propane diols as solvent, 10% cold press ginger oil with 1%-5% weight, 10% furanone of 3%-5% weight, 5% ethyl maltol of 2%-5% weight, the 1%3-sulfydryl 2-butanols of 15%-20% weight, 1%2-methyl-3-the thiomethylfuran of 2%-5% weight, 1% levulic acid methyl mercapto propyl ester of 15%-20% weight, the 1%5-methyl furfural of 1%-3% weight, 1% Sri Lanka's cassia oil of 2%-5% weight, the 1%3-methylthiopropionaldehyde of 1%-5% weight, 1%2-methyltetrahydrofuran-3-the mercaptan of 3%-5% weight, 1%2 of 1%-2% weight, 3,5 trimethylpyrazines, the 1%2-methyl tetrahydrothiophenone of 1%-5% weight, the 1%3-methylthiopropionaldehyde of 1%-5% weight, the 1%4-guaethol of 2%-8% weight, 1% pineapple methyl esters of 1%-2% weight, 10% butyric acid of 5%-10% weight, 10% acetate of 2%-5% weight, the 1%2-acetylthiazole of 1%-8% weight, 1% black pepper oil of 1%-3% weight, 1% pair of (2-methyl-3-thiomethylfuran) even mixing preparation of thioether meat flavour perfume of 2%-5% weight becomes beef flavor;
B. shitosan is added in the aqueous acetic acid, dissolved fully up to shitosan, and obtained the transparent and uniform chitosan-acetic acid solution in ultrasonotomography 45-60 minute;
C. sodium phosphate trimer is dissolved in the deionized water up to dissolving fully, adds the beef flavor that step a makes, obtain the beef flavor sodium tripolyphosphate solution of transparent homogeneous after fully stirring;
D. the beef flavor sodium tripolyphosphate solution that step c is made is transferred in the acid buret, under the effect of magnetic agitation, with per 3 seconds 1 speed splash in the chitosan-acetic acid solution that step b makes, reaction finishes the back drying and makes described micro capsule of nano beef essence.
Beneficial effect of the present invention: the micro capsule of nano beef essence of the present invention's preparation is through dynamic laser scatterometer and transmissioning electric mirror test, prepared micro capsule of nano beef essence particle diameter distributes, the granular size distribution ratio is more even, the size of particle about 250nm and fragrance stable.The micro capsule of nano beef essence of the present invention's preparation has advantage at more common beef flavors of all many-sides such as slow release and fragrance remaining time.
The specific embodiment
By embodiment the present invention is described in further detail, the invention provides a kind of brand-new micro capsule of nano beef essence, form by following component:
0.5-1% weight beef flavor
0.1-0.4% weight shitosan
0.025-0.075% weight sodium phosphate trimer
The 0.15-0.7% weight percent acetic acid
Surplus is a deionized water, and total amount is 100%.
According to micro capsule of nano beef essence of the present invention; wherein said beef flavor is the 10-11% cold press ginger oil by 1%-5% weight; the 10-11% furanone of 3%-5% weight; the 5-6% ethyl maltol of 2%-5% weight; the 1-1.5%3-sulfydryl 2-butanols of 15%-20% weight; 1-1.5%2-methyl-3-the thiomethylfuran of 2%-5% weight; the 1-1.5% levulic acid methyl mercapto propyl ester of 15%-20% weight; the 1-1.5%5-methyl furfural of 1%-3% weight; the 1-1.5% Sri Lanka cassia oil of 2%-5% weight; the 1-1.5%3-methylthiopropionaldehyde of 1%-5% weight; 1-1.5%2-methyltetrahydrofuran-3-the mercaptan of 3%-5% weight; the 1-1.5%2 of 1%-2% weight; 3,5 trimethylpyrazines; the 1-1.5%2-methyl tetrahydrothiophenone of 1%-5% weight; the 1-1.5%3-methylthiopropionaldehyde of 1%-5% weight; the 1-1.5%4-guaethol of 2%-8% weight; the 1-1.5% pineapple methyl esters of 1%-2% weight; the 10-11% butyric acid of 5%-10% weight; the 10-11% acetate of 2%-5% weight; the 1-1.5%2-acetylthiazole of 1%-8% weight; the 1-1.5% black pepper oil of 1%-3% weight; two (2-methyl-3-thiomethylfuran) the thioether meat flavour perfume allotments of the 1-1.5% of 2%-5% weight form.
The present invention also provides the preparation method of above-mentioned micro capsule of nano beef essence, may further comprise the steps:
A. use propane diols as solvent, 10% cold press ginger oil with 1%-5% weight, 10% furanone of 3%-5% weight, 5% ethyl maltol of 2%-5% weight, the 1%3-sulfydryl 2-butanols of 15%-20% weight, 1%2-methyl-3-the thiomethylfuran of 2%-5% weight, 1% levulic acid methyl mercapto propyl ester of 15%-20% weight, the 1%5-methyl furfural of 1%-3% weight, 1% Sri Lanka's cassia oil of 2%-5% weight, the 1%3-methylthiopropionaldehyde of 1%-5% weight, 1%2-methyltetrahydrofuran-3-the mercaptan of 3%-5% weight, 1%2 of 1%-2% weight, 3,5 trimethylpyrazines, the 1%2-methyl tetrahydrothiophenone of 1%-5% weight, the 1%3-methylthiopropionaldehyde of 1%-5% weight, the 1%4-guaethol of 2%-8% weight, 1% pineapple methyl esters of 1%-2% weight, 10% butyric acid of 5%-10% weight, 10% acetate of 2%-5% weight, the 1%2-acetylthiazole of 1%-8% weight, 1% black pepper oil of 1%-3% weight, 1% pair of (2-methyl-3-thiomethylfuran) even mixing preparation of thioether meat flavour perfume of 2%-5% weight becomes beef flavor;
B. shitosan is added in the aqueous acetic acid, dissolved fully up to shitosan, and obtained the transparent and uniform chitosan-acetic acid solution in ultrasonotomography 45-60 minute;
C. sodium phosphate trimer is dissolved in the deionized water up to dissolving fully, adds the beef flavor that step a makes, obtain the beef flavor sodium tripolyphosphate solution of transparent homogeneous after fully stirring;
D. the beef flavor sodium tripolyphosphate solution that step c is made is transferred in the acid buret, under the effect of magnetic agitation, with per 3 seconds 1 speed splash in the chitosan-acetic acid solution that step b makes, reaction finishes the back drying and makes described micro capsule of nano beef essence.
Embodiment 1 preparation is used for the beef flavor of nano microcapsule essence
The 10% cold press ginger oil that in beaker, adds 5% weight successively, 10% furanone of 5% weight, 1%3-sulfydryl-2-the butanols of 15% weight, 1%2-methyl-3-the thiomethylfuran of 2% weight, 1%2-methyltetrahydrofuran-3-the mercaptan of 3% weight, 1% levulic acid methyl mercapto propyl ester of 15% weight, 1% Sri Lanka's cassia oil of 2% weight, the 1%2-methyl tetrahydrothiophenone of 1% weight, the 1%3-methylthiopropionaldehyde of 5% weight, 10% pyruvic acid of 2% weight, the 1%4-guaethol of 2% weight, 1% butyric acid of 10% weight mixes, and obtains the beef flavor of stable homogeneous.Acid is strong in the beef flavor head perfume (or spice) that obtains, and fragrance is not soft, and beef flavour is outstanding inadequately in the body note, and whole fragrance not really is in harmonious proportion.
Embodiment 2 preparations are used for the beef flavor of nano microcapsule essence
The 10% cold press ginger oil that in beaker, adds 1% weight successively, 10% furanone of 3% weight, 1%3-sulfydryl-2-the butanols of 20% weight, 1%2-methyl-3-the thiomethylfuran of 5% weight, 1%2-methyltetrahydrofuran-3-the mercaptan of 5% weight, 1% levulic acid methyl mercapto propyl ester of 20% weight, 1% Sri Lanka's cassia oil of 5% weight, the 1%2-methyl tetrahydrothiophenone of 5% weight, the 1%3-methylthiopropionaldehyde of 1% weight, 10% pyruvic acid of 5% weight, the 1%4-guaethol of 8% weight, 1% butyric acid of 5% weight mixes, and obtains the beef flavor of stable homogeneous.The beef flavor that obtains has hot fragrance slightly, gives fresh meat fragrance, and beef flavour is abundant, and the fragrance fragrance remaining time is longer.
Embodiment 3 preparations are used for the beef flavor of nano microcapsule essence
In beaker, add 10% furanone of 10% weight, the 1%2-methyl-3-thiomethylfuran of 10% weight, the 1%2-methyltetrahydrofuran-3-mercaptan of 10% weight, 1% levulic acid methyl mercapto propyl ester of 40% weight, the 1%2-methyl tetrahydrothiophenone of 10% weight, the 1%3-methylthiopropionaldehyde of 2% weight, the 1%4-guaethol of 16% weight, 1% pineapple methyl esters of 2% weight successively and mix, obtain the beef flavor of stable homogeneous.The beef flavor that obtains has tangible sauce fragrance, the circle of beef fragrance and plentiful, and whole fragrance is true to nature, pleasant.
Embodiment 4 preparation micro capsule of nano beef essence
In the 200ml beaker, add shitosan, 1.75g glacial acetic acid and the 100g deionized water of 250mg, behind ultrasonotomography, shitosan is dissolved in the glacial acetic acid fully, obtain transparent and uniform solution; The sodium phosphate trimer of 25mg is dissolved in the 100g deionized water, adds the beef flavor 1.5g of preparation among the embodiment 2 then, obtain transparent even sodium phosphate trimer system after the stirring fully; Subsequently this system is transferred in the acid buret, under the effect of magnetic agitation, with per 3 seconds 1 speed splash in the good chitosan solution of dissolving.After ion coagulated friendshipization, reaction finished, and found the solution clarification, light blue light is arranged, but the blue light phenomenon was not clearly.Illustrate and contain the certain amount of nano microcapsule essence in this system, but proportion is less.
Embodiment 5 preparation micro capsule of nano beef essence
In the 200ml beaker, add shitosan, 2.8g glacial acetic acid and the 100g deionized water of 400mg, behind ultrasonotomography, shitosan is dissolved in the glacial acetic acid fully, obtain transparent and uniform solution; The sodium phosphate trimer of 75mg is dissolved in the 100g deionized water, adds the beef flavor 1.5g of preparation among the embodiment 2 then, obtain transparent even sodium phosphate trimer system after the stirring fully; Subsequently this system is transferred in the acid buret, under the effect of magnetic agitation, with per 3 seconds 1 speed splash in the good chitosan solution of dissolving.After ion coagulated friendshipization, reaction finished, and found the solution clarification, and the blue light phenomenon clearly.But place after a period of time, just produce white floccule in the solution, prove under this condition to form capsule of nano, but this system instability.
Embodiment 6 preparation micro capsule of nano beef essence
In the 200ml beaker, add shitosan, 1.05g glacial acetic acid and the 100g deionized water of 150mg, behind ultrasonotomography, shitosan is dissolved in the glacial acetic acid fully, obtain transparent and uniform solution; The sodium phosphate trimer of 50mg is dissolved in the 100g deionized water, adds the beef flavor 1.5g of preparation among the embodiment 2 then, obtain transparent even sodium phosphate trimer system after the stirring fully; Subsequently this system is transferred in the acid buret, under the effect of magnetic agitation, with per 3 seconds 1 speed splash in the good chitosan solution of dissolving.After ion coagulated friendshipizations, reaction finished, and discovery solution is clarified, and the blue light phenomenon clearly and this system stable existence.Behind dynamic laser scatterometer and transmissioning electric mirror test, prepared micro capsule of nano beef essence particle diameter distributes better, and the granular size distribution ratio is more even, the size of particle about 250nm and fragrance stable.
Above said content only is the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all should belong to protection scope of the present invention.
Claims (2)
1. micro capsule of nano beef essence, form by following component:
The glacial acetic acid of the sodium phosphate trimer of the shitosan of the beef flavor of 0.5-1% weight, 0.1-0.4% weight, 0.025-0.075% weight, 0.15-0.7% weight and balance of deionized water;
Wherein said beef flavor is made up of following component: 10% cold press ginger oil of 1%-5% weight; 10% furanone of 3%-5% weight; 5% ethyl maltol of 2%-5% weight; the 1%3-sulfydryl 2-butanols of 15%-20% weight; 1%2-methyl-3-the thiomethylfuran of 2%-5% weight; 1% levulic acid methyl mercapto propyl ester of 15%-20% weight; the 1%5-methyl furfural of 1%-3% weight; 1% Sri Lanka's cassia oil of 2%-5% weight; the 1%3-methylthiopropionaldehyde of 1%-5% weight; 1%2-methyltetrahydrofuran-3-the mercaptan of 3%-5% weight; 1%2 of 1%-2% weight; 3,5 trimethylpyrazines; the 1%2-methyl tetrahydrothiophenone of 1%-5% weight; the 1%3-methylthiopropionaldehyde of 1%-5% weight; the 1%4-guaethol of 2%-8% weight; 1% pineapple methyl esters of 1%-2% weight; 10% butyric acid of 5%-10% weight; 10% acetate of 2%-5% weight; the 1%2-acetylthiazole of 1%-8% weight; 1% black pepper oil of 1%-3% weight; 1% pair of (2-methyl-3-thiomethylfuran) thioether meat flavour perfume of 2%-5% weight.
2. prepare the method for the described micro capsule of nano beef essence of claim 1, may further comprise the steps:
A. use propane diols as solvent, 10% cold press ginger oil with 1%-5% weight, 10% furanone of 3%-5% weight, 5% ethyl maltol of 2%-5% weight, the 1%3-sulfydryl 2-butanols of 15%-20% weight, 1%2-methyl-3-the thiomethylfuran of 2%-5% weight, 1% levulic acid methyl mercapto propyl ester of 15%-20% weight, the 1%5-methyl furfural of 1%-3% weight, 1% Sri Lanka's cassia oil of 2%-5% weight, the 1%3-methylthiopropionaldehyde of 1%-5% weight, 1%2-methyltetrahydrofuran-3-the mercaptan of 3%-5% weight, 1%2 of 1%-2% weight, 3,5 trimethylpyrazines, the 1%2-methyl tetrahydrothiophenone of 1%-5% weight, the 1%3-methylthiopropionaldehyde of 1%-5% weight, the 1%4-guaethol of 2%-8% weight, 1% pineapple methyl esters of 1%-2% weight, 10% butyric acid of 5%-10% weight, 10% acetate of 2%-5% weight, the 1%2-acetylthiazole of 1%-8% weight, 1% black pepper oil of 1%-3% weight, 1% pair of (2-methyl-3-thiomethylfuran) even mixing preparation of thioether meat flavour perfume of 2%-5% weight becomes beef flavor;
B. shitosan is added in the aqueous acetic acid, dissolved fully up to shitosan, and obtained the transparent and uniform chitosan-acetic acid solution in ultrasonotomography 45-60 minute;
C. sodium phosphate trimer is dissolved in the deionized water up to dissolving fully, adds the beef flavor that step a makes, obtain the beef flavor sodium tripolyphosphate solution of transparent homogeneous after fully stirring;
D. the beef flavor sodium tripolyphosphate solution that step c is made is transferred in the acid buret, under the effect of magnetic agitation, with per 3 seconds 1 speed splash in the chitosan-acetic acid solution that step b makes, reaction finishes the back drying and makes described micro capsule of nano beef essence.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102283368A (en) * | 2011-09-09 | 2011-12-21 | 北京工商大学 | Soysauce-like essence |
| CN102326764A (en) * | 2011-05-30 | 2012-01-25 | 天津春发食品配料有限公司 | Blended meat flavor aqueous essence and preparation method thereof |
| CN102362658A (en) * | 2011-06-29 | 2012-02-29 | 天津春发食品配料有限公司 | Formulated beef oily essence and preparation method thereof |
| CN102365033A (en) * | 2009-03-27 | 2012-02-29 | 味之素株式会社 | Flavoring material |
| CN102366080A (en) * | 2011-06-28 | 2012-03-07 | 天津春发食品配料有限公司 | Beef oily essence and preparation method thereof |
| CN102626215A (en) * | 2012-04-24 | 2012-08-08 | 天津春发生物科技集团有限公司 | Prepared meat-flavor oily essence and preparation method thereof |
| CN101361560B (en) * | 2007-10-30 | 2012-11-21 | 上海应用技术学院 | Nano chicken essence and preparation method thereof |
| CN104026537A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | Preparation method of slow release type high-calcium milky chicken powder for hot pot |
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| CN103315263A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Preparation method of nanometer microcapsule beef essence |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1034103C (en) * | 1990-06-25 | 1997-02-26 | 高韵苕 | Encapsulate method of an essence micro-capsule |
| CN1589657A (en) * | 2003-09-05 | 2005-03-09 | 上海爱普香料有限公司 | Edible granular essence and its preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101361560B (en) * | 2007-10-30 | 2012-11-21 | 上海应用技术学院 | Nano chicken essence and preparation method thereof |
| CN102365033A (en) * | 2009-03-27 | 2012-02-29 | 味之素株式会社 | Flavoring material |
| CN102365033B (en) * | 2009-03-27 | 2014-04-23 | 味之素株式会社 | Flavoring material |
| CN102326764A (en) * | 2011-05-30 | 2012-01-25 | 天津春发食品配料有限公司 | Blended meat flavor aqueous essence and preparation method thereof |
| CN102326764B (en) * | 2011-05-30 | 2013-04-24 | 天津春发生物科技集团有限公司 | Blended meat flavor aqueous essence and preparation method thereof |
| CN102366080A (en) * | 2011-06-28 | 2012-03-07 | 天津春发食品配料有限公司 | Beef oily essence and preparation method thereof |
| CN102362658A (en) * | 2011-06-29 | 2012-02-29 | 天津春发食品配料有限公司 | Formulated beef oily essence and preparation method thereof |
| CN102283368A (en) * | 2011-09-09 | 2011-12-21 | 北京工商大学 | Soysauce-like essence |
| CN102283368B (en) * | 2011-09-09 | 2012-07-25 | 北京工商大学 | Soysauce-like essence |
| CN102626215A (en) * | 2012-04-24 | 2012-08-08 | 天津春发生物科技集团有限公司 | Prepared meat-flavor oily essence and preparation method thereof |
| CN104026537A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | Preparation method of slow release type high-calcium milky chicken powder for hot pot |
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| CN100448371C (en) | 2009-01-07 |
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Assignee: Tianning Flavor (Jiangsu) Co., Ltd. Assignor: Shanghai Institute of Technology Contract record no.: 2011320000053 Denomination of invention: Micro capsule of nano beef essence and its preparation method Granted publication date: 20090107 License type: Exclusive License Open date: 20060712 Record date: 20110221 |
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