CN1061222C - Production method of spice oleoresin microcapsules - Google Patents
Production method of spice oleoresin microcapsules Download PDFInfo
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- CN1061222C CN1061222C CN96117699A CN96117699A CN1061222C CN 1061222 C CN1061222 C CN 1061222C CN 96117699 A CN96117699 A CN 96117699A CN 96117699 A CN96117699 A CN 96117699A CN 1061222 C CN1061222 C CN 1061222C
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 39
- 239000008601 oleoresin Substances 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000013599 spices Nutrition 0.000 title abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 15
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 13
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 13
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 13
- 238000001694 spray drying Methods 0.000 claims abstract description 10
- 239000012530 fluid Substances 0.000 claims abstract description 6
- 239000007921 spray Substances 0.000 claims description 18
- 239000000839 emulsion Substances 0.000 claims description 17
- 239000000284 extract Substances 0.000 claims description 17
- 239000011347 resin Substances 0.000 claims description 17
- 229920005989 resin Polymers 0.000 claims description 17
- 239000003292 glue Substances 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 13
- 238000000926 separation method Methods 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 238000004945 emulsification Methods 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 9
- 210000000481 breast Anatomy 0.000 claims description 8
- 239000002893 slag Substances 0.000 claims description 8
- 238000005469 granulation Methods 0.000 claims description 7
- 230000003179 granulation Effects 0.000 claims description 7
- 239000002904 solvent Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 5
- 238000004064 recycling Methods 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 2
- 239000000341 volatile oil Substances 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 238000001291 vacuum drying Methods 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 2
- 238000006297 dehydration reaction Methods 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract 2
- 235000019640 taste Nutrition 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000011162 core material Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000005445 natural material Substances 0.000 abstract 1
- 238000005325 percolation Methods 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 15
- 235000019441 ethanol Nutrition 0.000 description 12
- 235000013305 food Nutrition 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 8
- 240000002234 Allium sativum Species 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 235000004611 garlic Nutrition 0.000 description 6
- 238000011084 recovery Methods 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 240000008574 Capsicum frutescens Species 0.000 description 4
- 241000949456 Zanthoxylum Species 0.000 description 4
- 239000001722 capsicum frutescens oleoresin Substances 0.000 description 4
- 229940050948 capsicum oleoresin Drugs 0.000 description 4
- 238000007598 dipping method Methods 0.000 description 3
- 238000005360 mashing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000014860 sensory perception of taste Effects 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 239000003818 cinder Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000010647 garlic oil Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000005292 vacuum distillation Methods 0.000 description 2
- 101100297347 Caenorhabditis elegans pgl-3 gene Proteins 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- HBGGXOJOCNVPFY-UHFFFAOYSA-N diisononyl phthalate Chemical compound CC(C)CCCCCCOC(=O)C1=CC=CC=C1C(=O)OCCCCCCC(C)C HBGGXOJOCNVPFY-UHFFFAOYSA-N 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- RXHIKAIVEMAPRU-JRIGQVHBSA-N sequiterpene Natural products C1=C(C)[C@@H](OC(C)=O)[C@H](O)[C@@]2(O)[C@H](C)CC[C@@H](C(C)=C)[C@H]21 RXHIKAIVEMAPRU-JRIGQVHBSA-N 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 239000001432 zingiber officinale rosc. oleoresin Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention belongs to a production process of spice oleoresin microcapsules of seasonings, which comprises the steps of raw material treatment, percolation or CO2Extracting oleoresin with supercritical fluid as core material, emulsifying and encapsulating, and spray drying at low temperature. The invention not only overcomes the defect that essential oil is used as the heartwood. The disadvantages of large loss of raw materials, poor taste and fragrance, low yield and the like in high-temperature spray drying are overcome, and the defects of high process cost, difficulty in powdering of products and the like in vacuum drying after dehydration of absolute ethyl alcohol by adopting single Arabic gum as a wall material are overcome. The method has the characteristics of reliable process, soft and mellow taste, harmonious spicy taste close to natural substances, high resource utilization rate, low energy consumption and the like.
Description
The invention belongs to the production method of aromatic condiment spice in the food industry, particularly a kind of method of producing microcapsule of fragrant and pungent oil extract.Be particularly suitable for transferring product to be refined into not only easy to use, but also powdery or the granular condiment being convenient to preserve natural flavors such as garlic, ginger, capsicum, Chinese prickly ash.
At present, after often some natural flavor flavouring of use carry out the microencapsulation processing in food cooking and the food service industry, be directly used in the cooking and food production again, because of it can reach the raising resource utilization, prolong preservation (aquatic foods) phase and the purpose such as easy to use of flavouring, and more and more be subject to people's attention.Above-mentioned flavouring is carried out microencapsulation handle-make microcapsules, mainly take dual mode: the first at first will extract as heartwood as the volatile essential oil that is the main body of distinguishing the flavor of in the natural flavor, and then with this essential oil and wall material mixing emulsifying, packing, after high temperature spray-drying and make corresponding essential oil microcapsules.Lin Bo etc. go up disclosed " the high-pressure homogenization legal system is equipped with the research of microencapsulation " in " chemistry world " (the 8th phase of nineteen ninety, P351～353); Xiang Yunfeng etc. are in the 5th phase of " food industry " nineteen ninety-five, disclosed on P29～31 " garlic oil microcapsules preparation technology's experimental study " and Chen Shusheng etc. are in the 3rd phase of " food research and development " nineteen ninety-five, and disclosed on P22～25 " microcapsules technology application in flavouring " etc. all belongs to this class production method.Adopt essential oil to make heartwood in this type of technology and be that by the weak point that high temperature spray-drying makes microcapsules essential oil and volatile materials loss thereof are bigger, embedding rate is low; The component that has during high temperature drying is destroyed, and produces some new components and makes fragrance, mouthfeel become bad and influence the quality of product; In addition, also exist the fragrance in the raw material in the essential oil leaching process, sense of taste composition to be difficult to propose fully, pick-up rate is lower, and prepared using is insufficient, and high temperature drying need be equipped with high-pressure boiler, defective such as equipment investment is bigger; It two is to adopt oleoresin to make heartwood, because of both having contained the essential oil of representing spice fragrance in the oleoresin, also contain the higher sequiterpene of boiling point and represent fragrant hot resin and natural composition of distinguishing the flavor of, thereby has a good anti-oxidant capacity of decomposition, sense of taste is soft mellow and full, effective ingredient in the harmony such as fragrance and acid, storage period long and spice can more intactly obtain advantages such as extraction.R, Zilberboim etc. be Journalof Food Science (Food Science) 1986, disclosed on VO, 51 №, 5 P1301～1306 " dehydrate microencapsulation: the reservation of capsicum oleoresin and aromatic ester (embedding) rate " just belongs to this class technology.Adopt oleoresin to make the plurality of advantages that heartwood is produced microcapsules though this technology has, it only makes the wall material with single Arabic gum, behind the emulsifying packing, through the absolute ethyl alcohol dehydration, makes microcapsules through vacuum drying more earlier.Wherein the Arabic gum final concentration reaches 40%, and absolute ethyl alcohol and emulsion ratio are that 10: 1 o'clock heartwood embedding rates only reach 83%, essential simultaneously ethanol recovery and the refining plant of increasing; And microcapsules adhesion caking and be difficult to into powder or granular very easily during vacuum drying influences product quality.Therefore, there is the production cost height again in this method, and the auxiliary device investment is poor than big and powder, granularity, is difficult to guarantee disadvantages such as product quality.
The objective of the invention is to produce microcapsules and keep on the basis of its plurality of advantages and improve embedding rate and product quality adopting oleoresin to make heartwood, reduce production costs and improve purposes such as resource utilization, energy savings.
Solution of the present invention be on basis of background technology still routinely operation raw material is carried out preliminary treatment, then with pretreated raw material through CO
2Supercritical fluid extraction or adopt 35～95% ethanol be solvent at room temperature continuously diacolation prepare oleoresin; And adopt edible glue soluble in water, easy film forming such as a certain proportion of Arabic gum, maltodextrin, yellow source glue soluble starch is that the emulsification of wall material is raw material, homogeneous is an O/W type emulsification packing under room temperature and 10～40MPa condition, after low temperature spray drying and make powdery or granular microcapsules.Therefore, production method of the present invention comprises:
A. pretreatment of raw material: select quality raw materials, select being broken into fine powder or slurry after clean, it is stand-by to sieve;
B. the extraction of oleoresin: with above-mentioned raw materials powder or slurry, at room temperature adopting ethanol is that solvent carries out continuous diacolation extraction, or adopts CO
2Supercritical fluid extraction is to make moisture or the anhydrous oil resin;
C. emulsification packing: in anhydrous oil portions of resin edible glue: the ratio of water=1: 1～3: 5～10, at first emulsification is former breast, send into again in the homogenizer, under 10～40MPa, be O/W type emulsion through 1～2 emulsifying;
D. dehydrating emulsion after utilizing spray gun with emulsifying sprays in the low temperature spray drying machine and dehydrates, the dryer entrance temperature is 80 °～100 ℃, 40 °～60 ℃ of leaving air temps, thus make the powdery oleoresin microcapsule product that particle diameter is 10～70 μ m; Or warp again:
E. granulation: make carrier with D gained powdery microcapsules, be placed in the spray dryer fluidized bed granulation chamber, the emulsion behind the absorption atomizing spray people's that suspends the homogeneous, the output of dry back promptly gets the granular microcapsule product that particle diameter is 80～110 μ m.
Above-mentioned employing CO
2Supercritical fluid extraction to make anhydrous or the wet oil resin, is meant material powder or slurry is sent into extraction cell and 32 °～36 ℃, the CO under 25～35MPa supercriticality
2The fluid mixing extracts, and extracts after 60～120 minutes, carries out melt cinder and separate under high pressure conditions; Residue enters the storage slag chute, and contains the CO of extract oleoresin
2Fluid is then put into the low pressure separation chamber, carries out liquid, gas separation under 0.1～0.3MPa pressure; CO wherein
2Being gas is recovered and enters that next is recycling after the processing, to send into reservoir stand-by and oleoresin is disengaged, described edible glue as the wall material is meant two or more edible glue that mixes by a certain percentage in Arabic gum, maltodextrin, yellow source glue and the soluble starch, and describedly utilize spray gun will the emulsion after emulsifying to spray into to dehydrate in the low temperature spray drying machine, the pressure that sprays into of its spray gun is 0.2～0.3MPa, and the aperture of nozzle is 0.8～1.2mm.
The present invention is owing to utilize the oleoresin of spice as heartwood, and employing room temperature or low-temperature extraction, thereby it is minimum to the loss of the volatilization composition in the spice of thermal sensitivity, oxidation reaction also can be controlled in bottom line, particularly adopt the CO2 supercritical extract more not can with each component generation chemical reaction, and the component of extract oleoresin and raw material are close; Adopt low temperature spray drying technology, can avoid high temperature drying to cause the part component to go to pot again and mouthfeel etc. is degenerated and the easy disadvantage such as caking of vacuum drying; Adopt edible glue such as Arabic gum, maltodextrin to mix in addition and make the wall material, can reduce cost to a certain extent again.Therefore, it is reliable that the present invention has production technology, scope of application broad, characteristics such as product component and natural goods are close, and sense of taste is soft mellow and full, and fragrance and acid are coordinated, and anti-storage and resource utilization are higher, and energy consumption is low.
Embodiment 1
Present embodiment is an example to produce oleoresin ginger microcapsule.1, pretreatment of raw material: adopt bright old ginger (moisture content 87%) to make raw material, remove impurity and rotten part, clean and drain the heavy 4000g in back, send in the DS-1 type high-speed tissue mashing machine, in the making beating in 3 minutes of 10,000 rev/mins, batch (-type), cross 20 mesh sieves remove crude fibre etc. ginger mud; 2, oleoresin extraction: with concentration is that 90% ethanol 10kg is a solvent, and gained ginger mud dipping was sent in the continuous diacolation device after 24 hours, and at room temperature, the flow velocity that divides with 5ml/ carries out diacolation; Percolate is placed the HHS water bath with thermostatic control, under 8.4～8.5kPa pressure and 40 °～45 ℃ conditions, decompression distillation to be reclaiming ethanol again, thus wet oil resin 2520g (moisture content 88.44%); Slag after the diacolation extraction is removed (quantity of slag 1980g) after also reclaiming ethanol with above-mentioned vacuum distillation apparatus; Merge and reclaim solvent, with utilizing again after the 1% activated carbon deodorization; 3, emulsification packing: present embodiment wall material adopts Arabic gum 29.1g, maltodextrin 261.9g preparation, add water 99g, itself and above-mentioned gained wet oil resin 2520g are added in the DS-1 type high-speed tissue mashing machine, also adopt 10,000 rev/mins, be emulsified into former breast, at this moment former Ruzhong: anhydrous oil portions of resin edible glue: water=1: 1: 8; And then former breast sent into emulsifying at room temperature in the JHG type homogenizer, present embodiment adopts twice emulsifying, 10～20MPa homogeneous is 6 minutes for the first time, 30～40MPa for the second time, homogeneous 9 minutes, get uniform and stable O/W type emulsion 2910g (emulsion moisture content 80%) 4, dehydrate: above-mentioned emulsion is heated to 45 °～50 ℃, pumps in the PGL-3 type spray dryer and carry out the low-temperature atomizing drying; Pump pressure 0.2MPa, nozzle diameter 1mm; 80 ℃ of dryer entrance temperature, 50 ° of leaving air temps make powdery ginger oleoresin microcapsules 558g.
In these embodiment gained microcapsules: moisture content: 3.81%; Heartwood embedding rate: 96.76%; Recovery rate: 95.88%; Effective component content: 1.62%; Ethanol residual quantity: 0.45%; Particle diameter: adopt the S-450 of Hitachi type electron microscope to select scanning, average grain diameter is 39.5 μ m.
Embodiment 2
Present embodiment is an example to produce the garlic oil resin microcapsule:
1, pretreatment of raw material: bright garlic (moisture content 70%) is selected, distinguish removes stem, cleaning drains and also places the high speed bruisher, under 10,000 rev/mins of conditions of rotating speed, and batch (-type) making beating in 3 minutes, the peeling of sieving gets mashed garlic 5000g;
2, preparation oleoresin: above-mentioned mashed garlic is placed 12kg, and concentration is that dipping was sent in the continuous diacolation device after 24 hours in 55% the ethanol, press mode diacolation and the recovery solvent of embodiment 1 then, makes wet oil resin 3666g (moisture content 85.57%);
3, emulsification packing: the wall material is got Arabic gum 52.9g, maltodextrin 476.1g adds water 37g, becomes former breast with the wet oil resin 3666g mixing and emulsifying that makes under the condition identical with embodiment 1, at this moment: anhydrous oil portions of resin edible glue: water=1: 1: 6, Arabic gum: maltodextrin=1: 9; Identical with embodiment one again mode is carried out twice homogeneous and is got O/W type emulsion 4232g (moisture content 75%);
4, dehydrate: with embodiment together, at last powdery garlic oleoresin capsule 1020g.
In these embodiment garlic microcapsules: moisture content 7.12%, embedding rate 97%, recovery rate 96.4% effective component content 0.48%, ethanol residual quantity 0.42%, micro-capsule particle mean size 47.25 μ m.
Embodiment 3
With the xanthoxylum oleoresin microcapsules is example
1, pretreatment of raw material: Chinese prickly ash (moisture content 12.5%) selected removes impurity only and be placed in the DS-1 high-speed tissue mashing machine and be ground into powder, cross 40 mesh sieves, zanthoxylum powder 5000g;
2, the extraction of oleoresin: it is that 55% ethanol dipping is sent into continuous diacolation device and carried out diacolation with the flow velocity of 5 ml/min after 24 hours that above-mentioned zanthoxylum powder is placed 12kg concentration, and percolate and slag are respectively 8.4～8。Under the 5kPa pressure, in HHS type constant temperature is water-soluble, get wet oil resin 3506g (moisture content 57.9%), slag 6907g (moisture content 57 behind 85 °～90 ℃ vacuum distillation recovered solvents.9％)；
3, emulsification packing: by anhydrous oil portions of resin edible glue: be emulsified into former breast after the proportional arrangement of water=1: 1: 5, wherein Arabic gum: maltodextrin=1: 9, i.e. Arabic gum 147.3g, maltodextrin 1325.7g; Still adopt the JHG homogenizer to carry out homogeneous twice after then former breast being heated to 70 ℃, get O/W type emulsion 10311g (moisture content 71.42％)；
4, dehydrate: present embodiment drier EAT is 90 °～95 ℃, and leaving air temp is that 50 ℃ of all the other operations are same with embodiment 1, gets powdery xanthoxylum oleoresin microcapsules 2828g.
This microcapsules moisture content 2.98%, embedding rate 94.2%, recovery rate 96%.Effective component content 9.8%, ethanol residual quantity 0.45%, average grain diameter 12 μ m.
Embodiment 4
Present embodiment is an example to produce the capsicum oleoresin microcapsules
1, pretreatment of raw material: with chilli (moisture content 8.9%) select only, after the pulverizing, cross 60 mesh standard sieves, stand-by;
2, oleoresin extraction: with above-mentioned chilli powder 5000g input extraction cell, then by compressor with 35 ℃ and 30MPa supercritical CO
220kg sends into extraction cell, extracts, and extracts the CO that will carry material (chilli powder) after 100 minutes
2Liquid is sent into the high pressure separation chamber and is carried out melt cinder separation, the CO that carries oleoresin after the separation
2Fluid is then put into the low pressure separation chamber, carries out liquid, gas separation under 0.1～0.3MPa pressure; Residue then enters the storage slag chute by the one-way high-pressure valve; CO in the low pressure separation chamber
2Transport to charcoal filter after changing gas into, material that adsorption gas molecule is taken reclaims and to enter that next is recycling; And oleoresin is disengaged and is sent into reservoir, wet oil resin 1785g (moisture content 8.9%);
3, emulsification packing: present embodiment adopts yellow source glue 406.5g, soluble starch 1219.5g makes the wall material, add water 6345g and with after the wet oil resin 1785g mixing and emulsifying that makes becomes former breast, input JHG type homogenizer is under 20～40MPa and room temperature, through 12～15 minutes homogeneous, get O/W type emulsion 9754g (moisture content 66.68%);
4, dehydrate: get above-mentioned emulsion 4877g earlier and carry out the drying processing; Present embodiment dryer entrance temperature is 90 °～95 ℃, and leaving air temp is controlled at about 50 ℃, and all the other get powdery capsicum oleoresin microcapsules 1561g with embodiment 1;
5, granulation: with gained 1561g powdery oleoresin as carrier, in PLG-3 type spray dryer fluidized bed granulation chamber, agitate and suspend into fluidized state, again the atomizing of second half emulsion 4877g behind the homogeneous is sprayed in the granulation chamber, the powdery microcapsules are carried out granulating and drying handle, at last granular capsicum oleoresin microcapsules 3100g.
Above-mentioned microcapsules: moisture content 4%, embedding rate 92.6%, recovery rate 95.3%, effective component content 0.38%, ethanol residual quantity 0.4%, micro-capsule average grain diameter 107.2 μ m.
Claims (4)
1, a kind of production method of microcapsule of fragrant and pungent oil extract is characterised in that its production method comprises:
A. pretreatment of raw material: select quality raw materials, select being broken into fine powder or slurry after clean, it is stand-by to sieve;
B. the extraction of oleoresin: with above-mentioned raw materials powder or slurry, at room temperature adopting ethanol is that solvent carries out continuous diacolation extraction, or adopts CO
2Supercritical fluid extraction is to make moisture or the anhydrous oil resin;
C. emulsification packing: in anhydrous oil portions of resin edible glue: the ratio of water=1: 1～3: 5～10, at first emulsification is former breast, send into again in the homogenizer, under 10～40MPa, be O/W type emulsion through 1～2 emulsifying;
D. dehydrate: the emulsion after utilizing spray gun with emulsifying sprays in the low temperature spray drying machine and dehydrates, the dryer entrance temperature is 80 °～100 ℃, 40 °～60 ℃ of leaving air temps, thus make the powdery oleoresin microcapsule product that particle diameter is 10～70 μ m; Or warp again:
E. granulation: make carrier with D gained powdery microcapsules, be placed in the spray dryer fluidized bed granulation chamber, the emulsion behind the homogeneous that the absorption atomizing that suspends sprays into, the output of dry back promptly gets the granular microcapsule product that particle diameter is 80～110 μ m.
2, by the production method of the described microcapsule of fragrant and pungent oil extract of claim 1, it is characterized in that described employing CO
2Supercritical fluid extraction is meant material powder or slurry is sent into extraction cell and 32 °～36 ℃, the CO under 25～35MPa supercriticality
2The fluid mixing extracts, and extracts after 60～120 minutes, carries out liquid, slag separation under high pressure conditions; Residue enters the storage slag chute, and contains the CO of extract oleoresin
2Fluid is then put into the low pressure separation chamber, carries out liquid, gas separation under 0.1～0.3MPa pressure; CO wherein
2Be gas and be recovered and handle laggard people next is recycling, and oleoresin is disengaged, it is stand-by to send into reservoir.
3, press the production method of the described microcapsule of fragrant and pungent oil extract of claim 1; It is characterized in that described emulsion after utilizing spray gun with emulsifying sprays in the low temperature spray drying machine dehydrates, and the pressure that sprays into of its spray gun is 0.2～0.3MPa, and the aperture of nozzle is 0.8～1.2mm.
4, press the production method of the described microcapsule of fragrant and pungent oil extract of claim 1; It is characterized in that described edible glue as the wall material is Arabic gum and maltodextrin or yellow source glue and soluble starch, its proportioning is an Arabic gum: maltodextrin=1: 9; Yellow source glue: soluble starch=1: 3.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96117699A CN1061222C (en) | 1996-09-02 | 1996-09-02 | Production method of spice oleoresin microcapsules |
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| CN96117699A CN1061222C (en) | 1996-09-02 | 1996-09-02 | Production method of spice oleoresin microcapsules |
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| CN1146303A CN1146303A (en) | 1997-04-02 |
| CN1061222C true CN1061222C (en) | 2001-01-31 |
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| CN96117699A Expired - Fee Related CN1061222C (en) | 1996-09-02 | 1996-09-02 | Production method of spice oleoresin microcapsules |
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| ZA200807865B (en) * | 2006-02-15 | 2010-04-28 | Botanocap Ltd | Applications of microencapsulated essential oils |
| CN102041170B (en) * | 2009-10-15 | 2013-04-17 | 福建中烟工业有限责任公司 | Technology and equipment for integrating essence and spice extraction and micro-capsule preparation |
| CN102188037B (en) * | 2010-03-08 | 2013-12-04 | 宏芳香料（昆山）有限公司 | Microcapsule granule and preparation process thereof |
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| CN111387461A (en) * | 2020-03-18 | 2020-07-10 | 内蒙古红太阳食品有限公司 | Method for preparing curry beef tallow hotpot condiment by applying embedding technology and low-temperature grease extraction technology |
| CN113170873A (en) * | 2021-05-31 | 2021-07-27 | 四川省雅士科技有限公司 | Preparation method of microcapsule spicy seasoning |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096423A (en) * | 1994-03-26 | 1994-12-21 | 北京市味珍食品调料厂 | Microcapsule embedded instant soy sauce powder |
| CN1119074A (en) * | 1995-08-30 | 1996-03-27 | 北京市食品研究所 | Micro-capsulized nutritive flavouring for meat |
-
1996
- 1996-09-02 CN CN96117699A patent/CN1061222C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096423A (en) * | 1994-03-26 | 1994-12-21 | 北京市味珍食品调料厂 | Microcapsule embedded instant soy sauce powder |
| CN1119074A (en) * | 1995-08-30 | 1996-03-27 | 北京市食品研究所 | Micro-capsulized nutritive flavouring for meat |
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| CN1146303A (en) | 1997-04-02 |
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