WO2022126913A1 - 一种制备具有流动性液体型微胶囊产品的方法 - Google Patents

一种制备具有流动性液体型微胶囊产品的方法 Download PDF

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WO2022126913A1
WO2022126913A1 PCT/CN2021/083692 CN2021083692W WO2022126913A1 WO 2022126913 A1 WO2022126913 A1 WO 2022126913A1 CN 2021083692 W CN2021083692 W CN 2021083692W WO 2022126913 A1 WO2022126913 A1 WO 2022126913A1
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liquid
product
preparing
microcapsule product
oil
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PCT/CN2021/083692
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French (fr)
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祖庆勇
董婷
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天津春发生物科技集团有限公司
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

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  • the invention belongs to the field of food science and technology, and relates to an essence microcapsule technology; specifically, the present invention prepares an essence product into a fluid, liquid microcapsule product, which can shield and embed irritating odor substances.
  • the present invention prepares an essence product into a fluid, liquid microcapsule product, which can shield and embed irritating odor substances.
  • food processing such as meat products and quick-frozen prepared foods.
  • the use of this new process can reduce the amount of foul odors produced in the production process of food flavor enterprises, which is beneficial to environmental protection; at the same time, it can reduce the volatile odor on the surface of the product, control the effect of slow release, and avoid irritating odors when used by downstream customers. Produced, so that every link of the entire food processing chain odor is completely shielded. It is a positive response to the country's advocacy of green environmental protection, which is in line with the current development trend of food flavor enterprises.
  • the flavor microcapsule technology at home and abroad is mainly spray drying technology, fluidized bed, spray condensation, interfacial polymerization, in-situ polymerization, phase separation, drying bath, melt dispersion and condensation, and supramolecular inclusions
  • Flavor microcapsule products are prepared by forming method and other methods. No matter which of the above methods is used, the current conventional microcapsule products are the preparation of liquid essence into powdered microcapsule products; and few liquid essence products are prepared into liquid or semi-solid form after embedding treatment.
  • the powder-type microcapsule product prepared by the traditional process has a good encapsulation effect, but the active ingredients will be released quickly when exposed to water. It cannot play the role of embedding and shielding in products with high moisture content, so the disadvantage of the existing microcapsule technology is that it cannot be applied to liquid products.
  • liquid microcapsules prepared by the present invention can be embedded and shielded in water environment for such liquid products, paste products and sauce products, and can not be dissolved and released, and will only release effective ingredients when heated and eaten.
  • the purpose of the present invention is to develop microcapsule technology applied to liquid or paste products, and to embed food essence products with volatility and strong smell.
  • the prepared liquid microgel product has low odor at room temperature, no effective ingredients are released, and embedded ingredients are released during hot water brewing/application, and at the same time, it has obvious shelf life advantages.
  • the present invention adopts following technical scheme:
  • a method for preparing a liquid-type microcapsule product with fluidity comprising the steps of:
  • Adsorption and embedding use a powder mixer, add porous starch, then add oily essence, set the stirring speed to 3000rpm-6000rpm; turn on stirring and mix for 1-10min; fully adsorb and embed the material to complete the discharge, and obtain a primary embedding material ;
  • step (3) Encapsulation and mixing: put the primary embedding material in step (1) into the preparation tank of step (2) and stir evenly, continue to heat up to between 50°C and 70°C, and carry out refinement and dispersion treatment by colloid mill, Put it back into the 50°C-70°C insulation tank to obtain the secondary embedding material;
  • the mass ratio of porous starch to oily essence is (1-3): (1-2).
  • the porous starch in step (1) is poorly water-soluble porous starch.
  • the amount of curing agent added in step (3) is 35%-60%.
  • the mass ratio of vegetable oil to powder product in step (6) is (1-3): (1-2).
  • the oily flavor is a highly volatile flavor product, such as one or more of garlic oil flavor, scallion oil flavor, chicken flavor and beef flavor.
  • the curing agent is one or more stearic substances with a melting point of 38°C-60°C, such as cocoa butter substitute;
  • the vegetable oil is one of soybean oil, peanut oil and rapeseed oil which are liquid at room temperature.
  • step (5) a large-scale traditional Chinese medicine pulverizer is used for grinding and crushing.
  • the present invention first adsorbs and embeds and then adds a curing agent to form a solid secondary embedding shield, and then uses liquid oil for triple embedding. Further embedding is first solidified and then liquefied. The whole system is carried out in solid phase and oil phase, without the participation of water phase, and does not involve emulsification and embedding.
  • the process of the present invention is simple, does not need spray drying heating, low energy consumption, does not bring strong fragrance pungent taste, is conducive to environmental protection;
  • Flavor products prepared by conventional microencapsulation technology are released immediately after contact with water, and cannot maintain the effect of odor shielding in liquid or paste products.
  • the liquid microcapsule essence prepared by the method of the present invention cannot smell any obvious odor even in an unheated water environment. It has the function of embedding and shielding to shield odor, reduce the diffusivity of paste essence, and reduce the environmental protection pressure of enterprise production; improve the stability, prolong the time of flavor retention, and prolong the shelf life.
  • Figure 1 is a comparison diagram of five main components of the concentrated chicken juice samples prepared by using the microcapsule products of Example 1 and Comparative Examples 1-2.
  • a method for preparing a liquid-type microcapsule product with fluidity comprising the steps of:
  • Adsorption and embedding Using a powder mixer, add 40kg of porous starch (insoluble in water), then add 40kg of chicken-flavored oily essence, and set the stirring speed to 3500rpm; start stirring and mix for 5min. The material is fully adsorbed and embedded to complete the released material, and a primary embedded material is obtained.
  • step (3) Encapsulation and mixing: put the primary embedding material of step (1) into the melted cocoa butter preparation tank, stir evenly, continue to heat up to 60°C, refine and disperse by colloid mill, and then put back into the heat preservation tank to obtain the secondary embedding material.
  • the solidified mixture is subjected to grinding and crushing treatment (large-scale traditional Chinese medicine pulverizer) in a frozen state to obtain a powder product.
  • a method for preparing a liquid-type microcapsule product with fluidity comprising the steps of:
  • Adsorption and embedding Using a powder mixer, add 50kg of porous starch (insoluble in water), then add 60kg of beef flavor oily essence, and set the stirring speed to 4000rpm; start stirring and mix for 4min. The material is fully adsorbed and embedded to complete the released material, and a primary embedded material is obtained.
  • step (3) Encapsulation and mixing: put the primary embedding material prepared in step (1) into the melted cocoa butter preparation tank, stir evenly, continue to heat up to 60°C, refine and disperse by colloid mill, and then put Return to the heat preservation tank to obtain the secondary embedding material.
  • the spray-dried microcapsule product was prepared according to the same oil-carrying amount of chicken essential oil in Example 1.
  • preparation feed liquid in the preparation tank, drop into modified starch 80kg, maltodextrin 140kg and water 260kg, stir and dissolve, drop into chicken flavor essence 40kg again, continue to stir.
  • the prepared feed liquid is processed by a high pressure homogenizer with a pressure of 40 MPa to obtain an emulsion.
  • the supramolecular inclusion compound microcapsule product was prepared according to the same amount of chicken essential oil in Example 1.
  • step (1) The materials mixed in step (1) are put into a grinder and mixed for 2 hours.
  • step (3) Drying treatment: the material obtained in step (2) is placed on a tray, put into a 60°C drying room with a cart, dried for 4 hours, and processed by a pulverizer to obtain a chicken flavor microcapsule product, which is kept as a control sample. as a backup.
  • Concentrated chicken juice paste formula composition chicken heat reaction processing material 46%, salt 12%, monosodium glutamate 9%, I+G1.5% chicken powder 4.5%, water 25%, xanthan gum 0.5% and chicken flavor microcapsules 1.5% ;
  • Preparation process weigh the salt, monosodium glutamate, I+G, chicken powder and xanthan gum powder and mix them evenly, put them into the preparation tank, add chicken thermal reaction processing material, water and chicken essence microcapsules, start stirring, The concentrated chicken juice paste product is obtained by colloid mill discharge.
  • Comparative Example 1 Using the microcapsules prepared in Comparative Example 1, Comparative Example 2 and Example 1 as the above chicken flavor microcapsules, flavored samples of concentrated chicken juice paste 1#, 2# and 3# were prepared.
  • Sensory evaluation Organize 10 sensory evaluation personnel to evaluate and analyze the product.
  • the first evaluation the paste product was directly smelled at room temperature and scored from the aroma intensity, and the average value was taken.
  • the second evaluation the three samples were brewed with 90 °C hot water respectively, and then scored according to the aroma intensity, and the average value was taken.
  • the first evaluation room temperature 3 7 6 Second Evaluation (Hot Water) 7 7.5 7
  • Pre-treatment Take 5g of the concentrated chicken juice products 1#, 2# and 3# after adding fragrance to Comparative Example 1, Comparative Example 2 and Example 1, respectively, put them in a sampling bottle, and use a solid-phase microextraction device to carry out headspace adsorption. 1.5h, use Agilent 6890-5975 GC-MS for detection and analysis.
  • Detection conditions GC conditions: Hp-5 capillary column (33m ⁇ 0.25 ⁇ m ⁇ 0.25 ⁇ m), inlet temperature 270°C, carrier gas is high-purity ( ⁇ 99.999%) helium, carrier gas flow rate is 1.5mL/min, Temperature program: the initial temperature was 50 °C, maintained for 4.0 min, increased to 80 °C at 5 °C/min, held for 2 min, and then increased to 230 °C at 10 °C/min and maintained for 5.0 min.
  • MS conditions electron impact (EI) source analysis, electron energy 70eV, electron multiplier voltage 899V, ion source temperature 240°C, quadrupole temperature 160°C, interface temperature 270°C, full scan (SCAN) mode selected, mass scan range : 40 ⁇ 400AMU.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

一种制备流动性液体型微胶囊的方法，包括：以多孔淀粉搅拌吸附油状香精，得一次包埋物料；固化剂加热熔化，将一次包埋物料投入固化剂中拌匀，用胶体磨细化分散，得二次包埋物料；置于冷冻室冷冻得凝固态混合物；在冷冻状态下研磨破碎得粉末；向液态植物油中投入该粉末并充分搅拌得微胶囊。该微胶囊在不加热的水环境下，闻不到明显气味，并能提高稳定性，延长留香时间，延长货架期。

Description

一种制备具有流动性液体型微胶囊产品的方法 技术领域
本发明属于食品科学技术领域，涉及一种香精微胶囊技术；具体地，本发明是将香精产品制备成具有流动性的、液态型微胶囊产品，能够屏蔽和包埋刺激性的气味物质，应用于肉制品、速冻调理食品等食品加工领域。
背景技术
近年来，政府环保部门监管力度不断加大，环保问题已然成为制约香精企业生死存亡的命门。香精中的头香成分由于具有高挥发性、低阈值等特点，加大了企业环保压力。导致很多产品不得不转型或者停产，而微胶囊最大的优势在于屏蔽气味和保护有效成分，通过香精微胶囊化技术，包埋头香类香精产品气味强度较低，可大大降低头香类香精(低阈值)因挥发而对周围环境造成的污染、同时也方便操作人员的使用。这一新工艺的使用，可以降低食品香精企业生产过程中产生的恶臭气味排放量，有利于环保；同时使得产品表面挥发气味减少，控制缓释的效果，对于下游客户使用时可以避免刺激气味的产生，使得整个食品加工链的每个环节气味都是被完全屏蔽住的。是对国家倡导绿色环保的积极回应，符合现在食品香精企业发展的潮流。
目前国内外香精微胶囊技术，主要是喷雾干燥技术，流化床、喷雾冷凝、界面聚合法、原位聚合法、相分离法、干燥浴法、熔化分散法与冷凝法以及超分子包合物形成法等方式制备香精微胶囊产品。无论选用以上哪几种方法，目前常规的微胶囊产品都是将液态香精制备成粉末状微胶囊产品；而很少有将液态香精产品经过包埋处理后制备成液态或者半固态形式的。
传统工艺制备的粉末型微胶囊产品包埋效果很好，但是遇水后有效成分都会很快释放。无法在水分含量高的产品中起到包埋屏蔽的作用，所以现有微胶囊技术的缺点是不能应用到液态产品中。
而本发明制备的液体型微胶囊对于这类液体产品、膏状产品和酱类产品，可以在水环境下具有包埋屏蔽作用且不溶解释放，只有在加热食用时才会释放有效 成分。
发明内容
本发明的目的是开发应用于液体或膏状产品中的微胶囊技术，包埋具有挥发性、气味大的食品香精产品。所制备的液体微胶产品在常温下气味低、有效成分不释放，热水冲泡/应用时包埋成分释放，同时具有明显货架期优势。
为实现本发明的上述目的，本发明采用如下的技术方案：
一种制备具有流动性液体型微胶囊产品的方法，该方法包括如下步骤：
(1)吸附包埋：利用拌粉机，加入多孔淀粉，再加入油状香精，设置搅拌速度为3000rpm-6000rpm；开启搅拌进行混合1-10min；充分吸附包埋完成放出物料，得到一次包埋物料；
(2)固化剂熔化：将固化剂放于配制罐中温度50℃-70℃加热熔化，保温备用；
(3)包封混合：将步骤(1)中的一次包埋物料投入步骤(2)的配制罐中搅拌均匀，继续升温到50℃-70℃之间，通过胶体磨进行细化分散处理，再放回50℃-70℃保温罐中，得到二次包埋物料；
(4)分装冷冻：将混合后的物料分装到不锈钢托盘上，平铺厚度1-2cm，并摆放到推车上，整车放于-18℃冷冻室，冷冻4-12h，得到凝固态混合物。
(5)研磨处理：将凝固态混合物在冷冻状态下研磨破碎处理，得到粉末产品；
(6)液态化：在配制罐中加入液态植物油，投入步骤(5)中的粉末产品并充分搅拌，设置搅拌速度300rpm-1000rpm,时间1-5min，制备成流动性的液体型微胶囊产品。
优选地，步骤(1)中多孔淀粉与油状香精质量比为(1-3)：(1-2)。
优选地，步骤(1)中的多孔淀粉为水难溶性多孔淀粉。
优选地，步骤(3)中固化剂添加量为35％-60％。
优选地，步骤(6)中植物油与粉末产品质量比为(1-3)：(1-2)。
所述油状香精，为挥发性强的香精产品，如蒜油味、葱油味、鸡肉味和牛肉味香精中的一种或者多种。
所述固化剂，为熔点是38℃-60℃的硬脂类物质一种或几种，如代可可脂；
所述植物油为常温下为液态的大豆油、花生油、菜籽油中的一种。
所述步骤(5)中研磨破碎处理采用大型中药粉碎机设备。
本发明所具有的有益效果：
1)、本发明先吸附包埋再添加固化剂，成固态二次包埋屏蔽，再用液态油三重包埋。进一步包埋先固态化再液态化。整个体系是在固相和油相中进行，没有水相的参与，不涉及到乳化包埋。
2)、本发明工艺简单，不需要喷雾干燥加热，能耗低，不会带来浓烈的香精刺激味，有利于环保；经过三次包埋彻底锁住香气物质，由于不溶于水相中解决了膏状产品不能使用微胶囊的难题。在液体状态下将气味屏蔽住，待加热或使用时才释放。
3)、常规微胶囊技术制备的香精产品，遇水后立即释放，不能在液体或者膏状产品中维持气味屏蔽的效果。而本发明方法所制备的液体微胶囊香精即使在不加热的水环境下，也嗅闻不到明显的气味。具有包埋屏蔽作用屏蔽气味，降低膏状香精的扩散性，降低企业生产的环保压力；提高稳定性，延长风味留香时间，延长货架期。
附图说明
图1为应用实施例1和对比例1-2的微胶囊产品制备的浓缩鸡汁样品的5种主要组分对比图。
具体实施方式
以下通过实施例对本发明做进一步说明，但不限定本发明的保护范围。
实施例1：
一种制备具有流动性液体型微胶囊产品的方法，该方法包括如下步骤：
(1)吸附包埋：利用拌粉机，加入多孔淀粉(水难溶性)40kg，再加入鸡肉味油状香精40kg，设置搅拌速度为3500rpm；开启搅拌进行混合5min。充分吸附包埋完成放出物料，得到一次包埋物料。
(2)代可可脂熔化：将50kg熔点为40℃的代可可脂放于配制罐中加热到60℃熔化，保温备用；
(3)包封混合：将步骤(1)的一次包埋物料投入到熔化后的可可脂配制罐 中，并搅拌均匀，继续升温到60℃，通过胶体磨进行细化分散处理，再放回到保温罐中，得到二次包埋物料。
(4)分装冷冻：将混合后的固液混合物料分装到不锈钢托盘上，平铺厚度2cm，并摆放到推车上，整车放于-18℃冷冻室，冷冻8h，得到凝固态混合物。
(5)研磨处理：将凝固态混合物在冷冻状态下通过研磨破碎处理(大型中药粉碎机)，得到粉末产品。
(6)液态化：在配制罐中加入120kg的大豆油，投入步骤(5)中的粉末产品120kg并充分搅拌，设置搅拌速度500rpm,时间3min，相当于第三次包埋屏蔽处理，制备得到流动性的液体型微胶囊产品。
实施例2：
一种制备具有流动性液体型微胶囊产品的方法，该方法包括如下步骤：
(1)吸附包埋：利用拌粉机，加入多孔淀粉(水难溶性)50kg，再加入牛肉味油状香精60kg，设置搅拌速度为4000rpm；开启搅拌进行混合4min。充分吸附包埋完成放出物料，得到一次包埋物料。
(2)代可可脂熔化：将90kg熔点为50℃的代可可脂放于配制罐中加热到60℃熔化，保温备用。
(3)包封混合：将步骤(1)制备的一次包埋物料投入到熔化后的可可脂配制罐中，并搅拌均匀，继续升温到60℃，通过胶体磨进行细化分散处理，再放回到保温罐中，得到二次包埋物料。
(4)分装冷冻：将混合后的固液混合物料分装到不锈钢托盘上，平铺厚度1cm，并摆放到推车上，整车放于-18℃冷冻室，冷冻12h，得到凝固态混合物。
(5)研磨处理：将凝固态混合物在冷冻状态下通过大型中药粉碎机研磨破碎处理，得到粉末产品。
(6)液态化：在配制罐中加入150kg的大豆油，投入步骤(5)中的粉末产品180kg并充分搅拌，设置搅拌速度1000rpm,时间5min，相当于第三次包埋屏蔽处理，制备得到流动性的液体型微胶囊产品。
对比例1：喷雾干燥法制备的粉末微胶囊
按照实施例1中鸡肉香精油载油量一致下，制备喷雾干燥微胶囊产品。
(1)配制料液：配制罐内投入变性淀粉80kg、麦芽糊精140kg和水260kg后搅 拌均匀并溶解，再投入鸡肉味香精40kg，继续搅拌。
(2)均质处理：将配制后的料液经过压力40MPa的高压均质机处理得到乳化液。
(3)喷雾干燥处理：喷粉塔进风温度180℃，出风温度90℃下制备鸡肉香精味微胶囊产品。作为对照样品留作备用。
对比例2：超分子包合物制备微胶囊
按照实施例1中鸡肉香精油载油量一致下，制备超分子包合物微胶囊产品。
(1)配制料液：配制罐内投入环状糊精220kg和水100kg后搅拌均匀，再投入鸡肉味香精40kg，继续搅拌。
(2)研磨处理：将步骤(1)混合的物料放入研磨机内混合2h。
(3)干燥处理：将步骤(2)所得物料平铺放入托盘，用推车放入60℃烘房，干燥处理4h，经过粉碎机处理，得到鸡肉香精味微胶囊产品，作为对照样品留作备用。
加香应用试验
浓缩鸡汁膏配方组成：鸡肉热反应加工料46％、盐12％、味精9％、I+G1.5％鸡肉粉4.5％、水25％、黄原胶0.5％和鸡肉香精微胶囊1.5％；
制备工艺：将盐、味精、I+G、鸡肉粉和黄原胶粉体物料称量后混合均匀，投入配制罐内，再加入鸡肉热反应加工料、水和鸡肉香精微胶囊，开启搅拌，通过胶体磨出料得到浓缩鸡汁膏产品。
用对比例1、对比例2和实施例1所制备的微胶囊作为上述鸡肉香精微胶囊制备得到加香样品浓缩鸡汁膏1#、2#和3#。
1、感官评价：组织10名感官评价人员对产品进行评价分析。
第一次评价：膏状产品常温下直接嗅闻从香气强度打分，取平均值。
第二次评价：将三种样品分别用90℃热水冲泡，再从香气强度打分，取平均值。
Figure PCTCN2021083692-appb-000001
评价结果：
  实施例1 对比例1 对比例2
第一次评价(常温) 3 7 6
第二次评价(热水) 7 7.5 7
实施例在不加热的水环境下，嗅闻不到明显的气味，屏蔽气味效果较好，对比例1和2在含水的基质中，气味屏蔽效果已经失去，香气已经完全释放出来。另外，加热后实施例和对比例的气味相当，说明在加热时此方法制备的微胶囊可以与常规微胶囊达到相同加香效果。
2、分析检测对比
前处理：将对比例1、对比例2和实施例1加香后的浓缩鸡汁产品1#、2#和3#分别取5g放于采样瓶中，采用固相微萃取装置进行顶空吸附1.5h，用安捷伦6890-5975型气质联用仪检测分析。
检测条件：GC条件：Hp-5毛细管柱(33m×0.25μm×0.25μm)，进样口温度270℃，载气为高纯(≥99.999％)氦气，载气流速为1.5mL/min，程序升温：起始温度50℃，保持4.0min，5℃/min升至80℃，保持2min，再以10℃/min升至230℃保持5.0min。MS条件：电子轰击(EI)源分析，电子能量70eV，电子倍增器电压899V，离子源温度240℃，四级杆温度160℃，接口温度270℃，选用全扫描(SCAN)模式，质量扫描范围：40～400AMU。
选择峰高较大的5种主要成分，2-巯基-3-呋喃硫醇、双(2-甲基-3-呋喃基)二硫醚、呋喃酮、反式-2,4-癸二醇和2,6-壬二烯醛分别将数据绘制成图表的形式进行比较分析。
常规微胶囊在含水的基质中，检测到香气物质相对含量很大，而所制备的液体微胶囊检测到香气物质相对含量非常小。也进一步说明这一液体微胶囊技术具有包埋屏蔽气味的作用。

Claims (8)

  1. 一种制备具有流动性液体型微胶囊产品的方法，其特征在于：该方法包括如下步骤：
    (1)吸附包埋：利用拌粉机，加入多孔淀粉，再加入油状香精，设置搅拌速度为3000rpm-6000rpm；开启搅拌进行混合1-10min；充分吸附包埋完成放出物料，得到一次包埋物料；
    (2)固化剂熔化：将固化剂放于配制罐中温度50℃-70℃加热熔化，保温备用；
    (3)包封混合：将步骤(1)中的一次包埋物料投入步骤(2)的配制罐中搅拌均匀，继续升温到50℃-70℃之间，通过胶体磨进行细化分散处理，再放回50℃-70℃保温罐中，得到二次包埋物料；
    (4)分装冷冻：将混合后的物料分装到不锈钢托盘上，平铺厚度1-2cm，并摆放到推车上，整车放于-18℃冷冻室，冷冻4-12h，得到凝固态混合物；
    (5)研磨处理：将凝固态混合物在冷冻状态下研磨破碎处理，得到粉末产品；
    (6)液态化：在配制罐中加入液态植物油，投入步骤(5)中的粉末产品并充分搅拌，设置搅拌速度300rpm-1000rpm,时间1-5min，制备成流动性的液体型微胶囊产品。
  2. 根据权利要求1所述的一种制备具有流动性液体型微胶囊产品的方法，其特征在于：步骤(1)中多孔淀粉与油状香精质量比为(1-3)：(1-2)。
  3. 根据权利要求1所述的一种制备具有流动性液体型微胶囊产品的方法，其特征在于：步骤(1)中的多孔淀粉为水难溶性多孔淀粉。
  4. 根据权利要求1所述的一种制备具有流动性液体型微胶囊产品的方法，其特征在于：步骤(3)中固化剂添加量为35％-60％。
  5. 根据权利要求1所述的一种制备具有流动性液体型微胶囊产品的方法，其特征在于：步骤(6)中植物油与粉末产品质量比为(1-3)：(1-2)。
  6. 根据权利要求1所述的一种制备具有流动性液体型微胶囊产品的方法，其特征在于：所述油状香精，为挥发性强的香精产品，如蒜油味、葱油味、鸡肉味和牛肉味香精中的一种或者多种。
  7. 根据权利要求1所述的一种制备具有流动性液体型微胶囊产品的方法，其 特征在于：所述固化剂，为熔点是38℃-60℃的硬脂类物质一种或几种，如代可可脂；
  8. 根据权利要求1所述的一种制备具有流动性液体型微胶囊产品的方法，其特征在于：所述植物油为常温下为液态的大豆油、花生油、菜籽油中的一种。
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