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CN-122004446-A - Microcapsule embedding preparation method of high-temperature-resistant baking milk-flavored essence

CN122004446ACN 122004446 ACN122004446 ACN 122004446ACN-122004446-A

Abstract

The application belongs to the technical field of essence, and particularly discloses a microcapsule embedding preparation method of a high-temperature baking-resistant milk essence, which comprises the steps of uniformly mixing the milk essence with ascorbyl palmitate, sucrose fatty acid ester and pullulan, wherein the sucrose fatty acid ester, the pullulan and the ascorbyl palmitate prevent the essence from being oxidized and promote the essence to be compatible with water phase wall materials to form a stable first mixture; and finally, adding the first mixture into the second mixture, uniformly coating essence liquid drops, homogenizing, further refining particles, compacting wall materials, filtering to remove impurities, and vacuum freeze-drying to avoid essence volatilization and wall material damage, thus finally forming the stable high-temperature-resistant milk essence microcapsule.

Inventors

  • DENG WEIZHAN
  • Lai Gongchen
  • HUANG HAO

Assignees

  • 广东恒裕生物科技有限公司

Dates

Publication Date
20260512
Application Date
20260323

Claims (10)

  1. 1. The microcapsule embedding preparation method of the high-temperature baking-resistant milk-flavored essence is characterized by comprising the following steps of: (1) Uniformly stirring milk flavor, ascorbyl palmitate, sucrose fatty acid ester and pullulan to obtain a first mixture; (2) Adding modified chitosan, octenyl succinic acid esterified starch and sodium caseinate into water, uniformly stirring, adding sodium tripolyphosphate, and uniformly stirring to obtain a second mixture; (3) And adding the first mixture into the second mixture, uniformly stirring, homogenizing, filtering, and performing vacuum freeze drying to obtain the milk essence microcapsule.
  2. 2. The method for preparing the microcapsule embedding of the high-temperature baking-resistant milk essence, which is disclosed in claim 1, is characterized in that the mass ratio of the milk essence, the ascorbyl palmitate, the sucrose fatty acid ester and the pullulan is 100 (8-12): (4-6): (2-5).
  3. 3. The method for preparing the microcapsule embedding of the high-temperature baking-resistant milk-flavored essence, which is characterized in that the mass ratio of modified chitosan to octenyl succinic acid esterified starch to sodium caseinate to water to sodium tripolyphosphate is (30-40), 20-30, 800-2000 and 0.5-2.
  4. 4. The method for preparing the microcapsule embedding of the high-temperature baking-resistant milk-flavored essence, which is characterized in that the preparation method of the modified chitosan is as follows: adding fructo-oligosaccharide and trehalose into water, and uniformly stirring to obtain a first mixed solution; And adding chitosan into a citric acid aqueous solution, swelling for 40-80 min at 40-60 ℃, adding the first mixed solution and silk fibroin, uniformly stirring, performing ultrasonic treatment, filtering and drying to obtain the modified chitosan.
  5. 5. The method for preparing the microcapsule embedding of the high-temperature-resistant baking milk essence, which is characterized in that the mass ratio of fructo-oligosaccharide to trehalose to water is 1 (0.8-1.5) (4-10).
  6. 6. The method for preparing the microcapsule embedding of the high-temperature-resistant baking milk essence, which is characterized in that the mass ratio of chitosan to citric acid aqueous solution to the first mixed solution to silk fibroin is 1 (8-12): 0.8-1.5): 0.3-0.5.
  7. 7. The method for preparing the microcapsule embedding of the high-temperature-resistant baked milk-flavored essence according to claim 4, wherein the power of the ultrasonic treatment is 400-800W, and the time is 20-60 min.
  8. 8. The method for preparing the microcapsule embedding of the high-temperature-resistant baking milk-flavored essence, which is characterized in that the mass fraction of the aqueous solution of the lemon in the aqueous solution of the citric acid is 4-10%.
  9. 9. The method for preparing the microcapsule embedded high-temperature-resistant baking milk essence according to claim 4, wherein the mass ratio of the first mixture to the second mixture is 1 (2-5).
  10. 10. The method for preparing the microcapsule embedded high-temperature-resistant baking milk essence is characterized by comprising the steps of drying at-12 to-9 ℃ for 0.5 to 2 hours under 35 to 40Pa of vacuum degree, drying at-8 to-5 ℃ for 0.5 to 2 hours under 50 to 55Pa of vacuum degree, drying at-2 to 2 ℃ for 0.5 to 2 hours under 10 to 15Pa of vacuum degree, and drying at-18 to 22 ℃ for 0.5 to 2 hours under 6 to 12Pa of vacuum degree.

Description

Microcapsule embedding preparation method of high-temperature-resistant baking milk-flavored essence Technical Field The invention relates to the technical field of essence, in particular to a microcapsule embedding preparation method of high-temperature-resistant baking milk-flavored essence. Background The milk-flavored essence is one of the most widely applied flavor additives in baked foods, can obviously improve the flavor of the frankincense of the baked products, improve the taste level and meet the demands of consumers on the frankincense foods. However, most of the core flavor components of the traditional milk-flavored essence have the characteristics of low boiling point and poor thermal stability, and reactions such as volatilization, oxidation and degradation easily occur in the baking process, so that the milk-flavored essence has serious flavor loss, short flavor retention time and even peculiar smell, and the expected flavor strengthening effect cannot be achieved. In order to solve the problems, the prior art generally adopts a microcapsule embedding technology to coat the milk essence, and a core-shell structure formed by wall materials is used for blocking heat conduction and oxygen permeation, so that the heat loss of flavor components is reduced. The microcapsule wall material commonly used at present mainly comprises single or composite systems such as maltodextrin, arabic gum, modified starch, whey protein and the like, and the embedding technology mainly adopts a spray drying method, a complex coacervation method and the like. However, the prior art still has obvious disadvantages. Disclosure of Invention The application provides a microcapsule embedding preparation method of high-temperature-resistant baking milk essence, and the milk essence microcapsule prepared by the method has excellent high-temperature resistance and stability and is suitable for high-temperature baking. The invention solves the technical problems by adopting the following technical scheme: A microcapsule embedding preparation method of high-temperature-resistant baking milk-flavored essence comprises the following steps: (1) Uniformly stirring milk flavor, ascorbyl palmitate, sucrose fatty acid ester and pullulan at a temperature of 40-60 ℃ at a rotating speed of 200-500 rpm to obtain a first mixture; (2) Adding modified chitosan, octenyl succinic acid esterified starch and sodium caseinate into water, uniformly stirring at the speed of 200-500 rpm at the temperature of 60-80 ℃, adding sodium tripolyphosphate, and uniformly stirring at the speed of 200-500 rpm at the temperature of 60-80 ℃ to obtain a second mixture; (3) And adding the first mixture into the second mixture, uniformly stirring at the speed of 200-500 rpm at the temperature of 40-60 ℃, homogenizing, filtering, and carrying out vacuum freeze drying to obtain the milk flavor microcapsule. The application comprises the steps of uniformly mixing milk flavor essence with ascorbyl palmitate, sucrose fatty acid ester and pullulan, wherein the sucrose fatty acid ester, the pullulan and the ascorbyl palmitate prevent the essence from oxidizing and promote the essence to be compatible with water phase wall materials to form a stable first mixture, dissolving modified chitosan, octenyl succinic acid esterified starch and sodium caseinate in water, adding sodium tripolyphosphate to fully combine all wall material components to construct a compact and high-temperature-resistant wall material matrix, obtaining a second mixture, finally adding the first mixture into the second mixture, uniformly coating essence liquid drops, homogenizing, further refining particles and compact wall materials, filtering to remove impurities, avoiding the volatilization of the essence and the damage of the wall materials through vacuum freeze drying, and finally forming the stable high-temperature-resistant milk flavor essence microcapsule, thereby realizing the efficient embedding and high-temperature retention of the essence. As a preferred embodiment of the application, the mass ratio of the milk flavor, the ascorbyl palmitate, the sucrose fatty acid ester and the pullulan is 100 (8-12): (4-6): (2-5). As a preferred implementation scheme of the application, the mass ratio of the modified chitosan, the octenyl succinic acid esterified starch, the sodium caseinate, the water and the sodium tripolyphosphate is (30-40)/(20-30)/(800-2000)/(0.5-2). As a preferred embodiment of the application, the preparation method of the modified chitosan comprises the following steps: adding fructo-oligosaccharide and trehalose into water, and uniformly stirring to obtain a first mixed solution; And adding chitosan into a citric acid aqueous solution, swelling for 40-80 min at 40-60 ℃, adding the first mixed solution and silk fibroin, uniformly stirring, performing ultrasonic treatment, filtering and drying to obtain the modified chitosan. As a preferred embodiment of the application, the mass