阅读说明：本技术 一种新型香蕉口味微胶囊香精的制备方法 (Preparation method of novel banana-flavor microcapsule essence ) 是由 翟文娟 范俊俊 刘家仁 于 2019-11-27 设计创作，主要内容包括：本发明公开一种新型香蕉口味微胶囊香精的制备方法,其生产原料包括纯净水、普鲁兰多糖和香蕉口味香精。其中香蕉口味香精包括蒸馏水、香兰素、乙酸异戊酯、乙酸芳樟酯、芳樟醇、乙酸苄酯、丁酸乙酯、丁酸异戊酯、己酸乙酯、丁香酚、柠檬醛、甜橙倍司、呋喃酮以及乙醇。生产工艺包括如下步骤：搅拌混合、制备溶液、乳化和干燥。本发明通过添加柠檬醛和甜橙倍司在增香的同时,减少了生产成本；采用普鲁兰多糖作为微胶囊壁材,膜壁致密性好,在雾化干燥比较高的温度下,可避免包埋其中的香精挥发损失掉,大大提高产品的收得率。(The invention discloses a preparation method of a novel banana-flavor microcapsule essence, which comprises the production raw materials of purified water, pullulan and banana-flavor essence. The banana flavor essence comprises distilled water, vanillin, isoamyl acetate, linalyl acetate, linalool, benzyl acetate, ethyl butyrate, isoamyl butyrate, ethyl hexanoate, eugenol, citral, orange betadine, furanone and ethanol. The production process comprises the following steps: stirring and mixing, preparing solution, emulsifying and drying. According to the invention, the citral and the sweet orange sauce are added, so that the production cost is reduced while the aroma is enhanced; the pullulan is adopted as the wall material of the microcapsule, the compactness of the membrane wall is good, and the essence embedded in the microcapsule can be prevented from being volatilized and lost at higher temperature of atomization drying, so that the yield of the product is greatly improved.)

1. The preparation method of the novel banana-flavor microcapsule essence comprises the steps of stirring and mixing, preparing solution, emulsifying and drying, and is characterized in that the preparation method comprises the following process raw materials in parts by mass: purified water 80, pullulan 10 and banana flavor 10;

wherein the banana flavor essence comprises: 4 to 5 percent of distilled water, 0.2 to 0.5 percent of vanillin, 0.3 percent of isoamyl acetate, 0.3 percent of linalyl acetate, 0.2 percent of linalool, 0.3 percent of benzyl acetate, 0.1 percent of ethyl butyrate, 0.1 percent of isoamyl butyrate, 0.3 percent of ethyl hexanoate, 0.2 to 0.5 percent of eugenol, 0.2 to 0.4 percent of citral, 0.3 to 0.6 percent of orange ploysol, 0.3 to 0.5 percent of furanone and 2.2 percent of ethanol;

the process flow of the invention is as follows:

s1, stirring and mixing: distilled water, vanillin, isoamyl acetate, linalyl acetate, linalool, benzyl acetate, ethyl butyrate, isoamyl butyrate, ethyl caproate, eugenol, citral, orange betadine, furanone and ethanol in parts by mass are selected and sent into a stirrer to be stirred;

s2, preparation of solution: pouring the mass parts of pullulan into the mass parts of purified water, mixing and dissolving, and adding the stirred mixed solution in S1;

s3, emulsification: introducing the solution prepared in the step S2 into an emulsifying machine for emulsification;

s4, drying: and (3) spraying the emulsion into droplets by using an atomizer, and feeding the droplets into a spray dryer to dry the materials in a flash manner.

2. The method for preparing the novel banana-flavor microcapsule essence according to claim 1, wherein the temperature in the spray dryer is controlled to be 160 ℃ during drying until the moisture content is 12%.

3. The method for preparing the novel banana-flavor microcapsule essence according to claim 1, wherein the preparation method comprises the following steps:

s1, stirring and mixing: 5 kg of distilled water, 0.2 kg of vanillin, 0.3 kg of isoamyl acetate, 0.3 kg of linalyl acetate, 0.2 kg of linalool, 0.3 kg of benzyl acetate, 0.1 kg of ethyl butyrate, 0.1 kg of isoamyl butyrate, 0.3 kg of ethyl hexanoate, 0.2 kg of eugenol, 0.2 kg of citral, 0.3 kg of orange, 0.3 kg of furanone and 2.2 kg of ethanol are selected and sent into a stirrer to be stirred;

s2, preparation of solution: pouring 10 kg of pullulan into 80 kg of purified water, mixing and dissolving, and adding the stirred mixed solution in S1;

s3, emulsification: introducing the solution prepared in the step S2 into an emulsifying machine for emulsification;

s4, drying: and (3) adjusting the temperature in the spray dryer to 160 ℃, spraying the emulsion into fog drops by using an atomizer, and feeding the fog drops into the spray dryer to rapidly dry the materials to obtain the microcapsule essence with the water content of 12%.

4. The method for preparing the novel banana-flavor microcapsule essence according to claim 1, wherein the preparation method comprises the following steps:

s1, stirring and mixing: 4 kg of distilled water, 0.5 kg of vanillin, 0.3 kg of isoamyl acetate, 0.3 kg of linalyl acetate, 0.2 kg of linalool, 0.3 kg of benzyl acetate, 0.1 kg of ethyl butyrate, 0.1 kg of isoamyl butyrate, 0.3 kg of ethyl hexanoate, 0.5 kg of eugenol, 0.4 kg of citral, 0.6 kg of orange, 0.5 kg of furanone and 2.2 kg of ethanol are selected and sent into a stirrer to be stirred;

s2, preparation of solution: pouring 10 kg of pullulan into 80 kg of purified water, mixing and dissolving, and adding the stirred mixed solution in S1;

s3, emulsification: introducing the solution prepared in the step S2 into an emulsifying machine for emulsification;

s4, drying: and (3) adjusting the temperature in the spray dryer to 160 ℃, spraying the emulsion into fog drops by using an atomizer, and feeding the fog drops into the spray dryer to rapidly dry the materials to obtain the microcapsule essence with the water content of 12%.

5. The method for preparing the novel banana-flavor microcapsule essence according to claim 1, wherein the preparation method comprises the following steps:

s1, stirring and mixing: 4 kg of distilled water, 0.1 kg of vanillin, 0.3 kg of isoamyl acetate, 0.3 kg of linalyl acetate, 0.2 kg of linalool, 0.3 kg of benzyl acetate, 0.1 kg of ethyl butyrate, 0.1 kg of isoamyl butyrate, 0.3 kg of ethyl hexanoate, 0.1 kg of eugenol, 0.5 kg of citral, 0.8 kg of orange, 0.1 kg of furanone and 2.2 kg of ethanol are selected and sent into a stirrer to be stirred;

s2, preparation of solution: pouring 10 kg of pullulan into 80 kg of purified water, mixing and dissolving, and adding the stirred mixed solution in S1;

s3, emulsification: introducing the solution prepared in the step S2 into an emulsifying machine for emulsification;

s4, drying: and (3) adjusting the temperature in the spray dryer to 160 ℃, spraying the emulsion into fog drops by using an atomizer, and feeding the fog drops into the spray dryer to rapidly dry the materials to obtain the microcapsule essence with the water content of 12%.

6. The method for preparing the novel banana-flavor microcapsule essence according to claim 1, wherein the preparation method comprises the following steps:

s1, stirring and mixing: 4 kg of distilled water, 0.5 kg of vanillin, 0.3 kg of isoamyl acetate, 0.3 kg of linalyl acetate, 0.2 kg of linalool, 0.3 kg of benzyl acetate, 0.1 kg of ethyl butyrate, 0.1 kg of isoamyl butyrate, 0.3 kg of ethyl hexanoate, 0.5 kg of eugenol, 0.4 kg of citral, 0.6 kg of orange, 0.5 kg of furanone and 2.2 kg of ethanol are selected and sent into a stirrer to be stirred;

s2, preparation of solution: pouring 5 kg of pullulan into 80 kg of purified water, mixing and dissolving, and adding the stirred mixed solution in S1;

s3, emulsification: introducing the solution prepared in the step S2 into an emulsifying machine for emulsification;

s4, drying: and (3) adjusting the temperature in the spray dryer to 160 ℃, spraying the emulsion into fog drops by using an atomizer, and feeding the fog drops into the spray dryer to rapidly dry the materials to obtain the microcapsule essence with the water content of 12%.

Technical Field

The invention belongs to the field of microcapsule essence preparation, and particularly relates to a preparation method of a novel banana-flavor microcapsule essence.

Background

With the continuous development of science and technology, the edible essence becomes an essential food additive in food production. The edible essence is prepared by carefully blending natural and natural equivalent spices and synthetic spices according to the fragrance of natural food, and is suitable for foods such as beverages, candies, dairy products, seasonings and the like.

Banana flavor is one of edible flavors and is widely applied to food additives all the time. However, the banana flavor essence produced at present is simple in formula, short in quality guarantee time and high in production cost. In order to enhance the natural mouthfeel of banana-flavored essence, sweet orange oil or lemon oil is often added in the prior art, and although the mouthfeel of the banana-flavored essence can be maintained, the production cost is greatly increased.

The edible essence is a liquid with strong volatility, the edible essence is prepared into a slow release type in order to weaken the volatilization of the edible essence in the prior art, however, the microcapsule essence is the most ideal one of the slow release type essences. The microencapsulation technology is a new formulation technology developed in recent years, which uses a high molecular compound as a capsule wall to encapsulate a core material (essence) to be encapsulated into a tiny capsule. The microcapsule essence sold on the market generally adopts colloidal polysaccharide, modified starch, gelatin or gum arabic and the like as wall materials, and the wall materials have poor solubility or poor film wall compactness, so that the microcapsule essence embedded by the wall materials has more or less defects in the aspects of microcapsule conversion rate, aroma retention time, aroma release or solubility and the like.

Aiming at the situation, the preparation method of the novel banana-flavor microcapsule essence is designed, the banana-flavor essence is enhanced, the production cost is reduced, the microcapsule conversion rate is enhanced, and the solubility is good.

Disclosure of Invention

Aiming at the defects of the prior art, the invention aims to provide a preparation method of a novel banana-flavor microcapsule essence, and solves the problems that the banana-flavor essence increases the production cost for enhancing the flavor, the microcapsule conversion rate is low, and the solubility is poor in the prior art.

The purpose of the invention can be realized by the following technical scheme:

the preparation method of the novel banana-flavor microcapsule essence comprises the following steps of stirring and mixing, preparing solution, emulsifying and drying, and comprises the following process raw materials in parts by mass: purified water 80, pullulan 10 and banana flavor 10;

wherein the banana flavor essence comprises: 4 to 5 percent of distilled water, 0.2 to 0.5 percent of vanillin, 0.3 percent of isoamyl acetate, 0.3 percent of linalyl acetate, 0.2 percent of linalool, 0.3 percent of benzyl acetate, 0.1 percent of ethyl butyrate, 0.1 percent of isoamyl butyrate, 0.3 percent of ethyl hexanoate, 0.2 to 0.5 percent of eugenol, 0.2 to 0.4 percent of citral, 0.3 to 0.6 percent of orange ploysol, 0.3 to 0.5 percent of furanone and 2.2 percent of ethanol;

the process flow of the invention is as follows:

s1, stirring and mixing: distilled water, vanillin, isoamyl acetate, linalyl acetate, linalool, benzyl acetate, ethyl butyrate, isoamyl butyrate, ethyl caproate, eugenol, citral, orange betadine, furanone and ethanol in parts by mass are selected and sent into a stirrer to be stirred;

s2, preparation of solution: pouring the mass parts of pullulan into the mass parts of purified water, mixing and dissolving, and adding the stirred mixed solution in S1;

s3, emulsification: introducing the solution prepared in the step S2 into an emulsifying machine for emulsification;

s4, drying: and (3) spraying the emulsion into droplets by using an atomizer, and feeding the droplets into a spray dryer to dry the materials in a flash manner.

The temperature in the spray dryer is controlled to be 160 ℃ during drying until the water content is 12 percent.

Drawings

In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.

FIG. 1 is a process flow diagram of an embodiment of the invention.

Example 1:

s1, stirring and mixing: 5 kg of distilled water, 0.2 kg of vanillin, 0.3 kg of isoamyl acetate, 0.3 kg of linalyl acetate, 0.2 kg of linalool, 0.3 kg of benzyl acetate, 0.1 kg of ethyl butyrate, 0.1 kg of isoamyl butyrate, 0.3 kg of ethyl hexanoate, 0.2 kg of eugenol, 0.2 kg of citral, 0.3 kg of orange, 0.3 kg of furanone and 2.2 kg of ethanol are selected and sent into a stirrer to be stirred;

s2, preparation of solution: pouring 10 kg of pullulan into 80 kg of purified water, mixing and dissolving, and adding the stirred mixed solution in S1;

s3, emulsification: introducing the solution prepared in the step S2 into an emulsifying machine for emulsification;

s4, drying: and (3) adjusting the temperature in the spray dryer to 160 ℃, spraying the emulsion into fog drops by using an atomizer, and feeding the fog drops into the spray dryer to rapidly dry the materials to obtain the microcapsule essence with the water content of 12%.