TH17474A3 - The process for producing a powdered flavoring agent which is encapsulated by yeast cells and using solid pulp drying method. - Google Patents
The process for producing a powdered flavoring agent which is encapsulated by yeast cells and using solid pulp drying method.Info
- Publication number
- TH17474A3 TH17474A3 TH1903003162U TH1903003162U TH17474A3 TH 17474 A3 TH17474 A3 TH 17474A3 TH 1903003162 U TH1903003162 U TH 1903003162U TH 1903003162 U TH1903003162 U TH 1903003162U TH 17474 A3 TH17474 A3 TH 17474A3
- Authority
- TH
- Thailand
- Prior art keywords
- flavoring agent
- yeast cells
- water
- encapsulated
- drying method
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract 10
- 239000000796 flavoring agent Substances 0.000 title claims abstract 9
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract 9
- 238000000034 method Methods 0.000 title claims abstract 5
- 238000001035 drying Methods 0.000 title abstract 2
- 239000007787 solid Substances 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 6
- 238000005538 encapsulation Methods 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 238000007710 freezing Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
Abstract
หน้า 1 ของจำนวน 1 หน้า บทสรุปการประดิษฐ์ กระบวนการผลิตวัตถุแต่งกลิ่นรสชนิดผงที่ห้อหุ้มด้วยเซลล์ยีสต์และใช้วิธีทำแห้ง แบบเยื่อแข็ง โดยประกอบด้วย วัตถุแต่งกลิ่นรส เซลล์ยีสต์ นํ้า มีขั้นตอนการทำดังนี้ นำเซลล์ยีสต์ไปทำการห่อหุ้ม (ENCAPSULATION) วัตถุแต่งกลิ่นรส โดยการนำเซลล์ ยีสต์ไปละลายในนํ้าแล้วทำให้เป็นเนื้อเดียวกัน (HOMOGENIZE) กับสารแต่งกลิ่นรส ด้วยความดันที่ 10,000-15,000 ปอนด์ต่อตารางนิ้ว (PSI) นำไปผ่านขบวนการแช่แข็งที่ - 18 องศาเซลเซียส แล้วจึงนำไปลดความดัน และเพิ่มอุณหภูมิที่ 25-1 00 องศาเซลเซียส เพื่อระเหิดนํ้าออกในสภาพแช่แข็ง (FREEZE DRIED) 1 page of the number 1 page summary of the invention The process for producing powdered flavoring agents covered with yeast cells and using solid pulp drying method consists of Water yeast cell flavoring agent has the following steps. The yeast cells were wrapped. (ENCAPSULATION) flavoring agent By leading cells The yeast was dissolved in water and homogenized (HOMOGENIZE) with a flavoring agent. With the pressure at 10,000-15,000 Pounds per square inch (PSI) is frozen at -18 ° C and then used to reduce the pressure. And increase the temperature at 25-1.00 degrees Celsius to sublimate the water in a frozen state (FREEZE DRIED)
Claims (2)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH17474A3 true TH17474A3 (en) | 2021-03-16 |
| TH17474C3 TH17474C3 (en) | 2021-03-16 |
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