CN112450416B - 一种耐水煮型姜油香精及其制备方法 - Google Patents
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Abstract
本发明涉及一种耐水煮型姜油香精及其制备方法，该方法还包括如下步骤：(1)称取一定质量的乳酸菌，加入姜油树脂，搅拌混合均匀后，加水搅拌5‑10分钟，并将该物料置于超高压设备中处理，待处理完成后取出，即得一次包埋样；(2)称取一定质量的微晶纤维素与一次包埋样混合均匀，并添加用湿混机进行混拌，即得软材；(3)低温滚圆工艺进行造粒。本发明先进行了一次超高压生物包埋，使芯材迅速进入细胞，再以此作为芯材进行二次包埋；制备得到的微胶囊在煮制一段时间后，微丸结构虽会消融，但由于乳酸菌膜的存在，使得胞内的芯材得已缓慢释放，从而使其耐煮性得到进一步增强。
Description
技术领域
本发明属于食品香精领域，尤其是涉及一种耐水煮型姜油香精产品及其制备方法。
背景技术
微胶囊技术的研究大约开始于本世纪30年代，取得重大成果是在50年代。传统的微胶囊制备方法从原理上大致可分为化学方法、物理方法和物理化学方法三类。利用物理机械的方法制备微胶囊的先驱者是美国人D.E.Wurster，在40年代末他首先采用空气悬浮法制备微胶囊，并成功地运用到药物包衣方面，至今仍常把空气悬浮法称为Wurster法。美国的NCR(国家现金出纳)公司的B.K.Green是利用物理化学原理制备微胶囊的先行者，50年代初他发明了用相分离复合凝聚法制备含油明胶微胶囊，取得了专利，并应用于制备无碳复写纸，在商业上取得极大成功，由此开创了以相分离为基础的物理化学制备微胶囊的新领域。50年代末到60年代，人们开始研究把合成高分子的聚合方法应用于微胶囊制备，发表了许多以高分子聚合反应为基础的用化学方法制备微胶囊的专利，其中以界面聚合反应的成功最引人注目。70年代微胶囊制备技术的工艺日益成熟，应用范围也逐渐扩大。80年代以来，微胶囊技术的研究取得更大的进展，不仅发表了许多微胶囊合成技术新专利，而且开发出粒径在纳米范围的纳米胶囊。微胶囊的应用范围已从最初的药物包覆和无碳复写纸扩展到医药、食品、农药、饲料、涂料、油墨、粘合剂、化妆品、洗涤剂、感光材料、纺织等行业，取得较广泛的应用。
目前，在香精食品行业使用较为广泛的微胶囊技术主要有：乳化喷雾型微胶囊技术、糖玻璃化微胶囊技术、共结晶型微胶囊技术、分子包合型微胶囊技术、生物型微胶囊等。而运用上述工艺制备出的微胶囊产品对香气香味能起到很好的保护作用，使得产品货架期得到了明显提升。但因壁材特性，在水相/油相环境中即受破坏，导致许多香精产品在应用时在水中的耐热性不佳。故本发明针对以上不足，开发出一种在贮存环境和应用场景下均能赋予香精较好热稳定性的制备方法。
专利2019110952564公开了一种耐水煮性香精及其制备方法，该方法使用的壁材基本为糖类壁材，虽较传统型喷粉性微胶囊，其耐煮性有所提升，但在煮制一段时间后，该类微胶囊会产生消融，从而破坏其结构，同时失去了耐煮性。
还有一些香精产品采用酵母进行包埋，由于其在自溶或破壁处理细胞结构均有不同程度的损伤，所制得的微胶囊产品在水煮过程中并无明显优势。
基于上述不足，本发明先进行了一次超高压生物包埋，使芯材迅速进入细胞，再以此作为芯材进行二次包埋；制备得到的微胶囊在煮制一段时间后，微丸结构虽会消融，但由于乳酸菌膜的存在，使得胞内的芯材得已缓慢释放，从而使其耐煮性得到进一步增强。
发明内容
针对已有技术存在的不足，本发明的目的在于提供一种既能提升室温环境中的保存时间，又可提升其在水相环境中耐热性的一种微胶囊制备方法。
为达到上述目的，本发明的技术方案是这样实现的：
一种耐水煮型姜油香精的制备方法，包括如下步骤：
(1)称取一定质量的乳酸菌，以芯壁比1:10-1:5，加入姜油树脂，搅拌混合均匀后，按芯壁混合物：水＝1：1～2比例，加水搅拌5-10分钟，并将该物料置于超高压设备中处理，待处理完成后取出，即得一次包埋样；
(2)称取一定质量的微晶纤维素与一次包埋样混合均匀，质量比为：一次包埋样：微晶纤维素＝1～2：10，并添加用湿混机进行混拌，即得软材；
(3)低温滚圆工艺进行造粒。
将步骤(2)制备得到的软材进行挤出成条，后在滚圆盘中进行造粒即可。
优选地，超高压设备的压力设定范围在100Mpa-800Mpa；处理1-2h。
优选地，步骤(2)中的混拌时间为0.5-1h。
优选地，所述步骤(3)中的挤出步骤为挤出转轴速度为10-100rpm；进口风机转速为500-800r/min；出口风机转速为1200-1500r/min。
优选地，所述的步骤(3)中的滚圆盘的初始转速为800-1000rpm，时间为1-2min；滚圆盘的二次转速为100-500rpm，时间为0.5-1h。
本发明还提供了上述方法制备得到的耐水煮型姜油香精。
相对于现有技术，本发明所述的耐水煮型香精及其制备方法具有如下优点：
1)、本发明壁材选择乳酸菌，乳酸菌具有较好的膜结构，因此具有良好的水煮性，在水煮过程中芯材得以缓慢释放，从而提升了产品的耐煮性能。
2)、本发明在生物采用超高压处理工艺，包埋效率大大提升，缩短了包埋周期，即普通生物包埋时间由24h缩短至1-2h，即可完成包埋，其包埋率相当。
附图说明
图1为实施例1与对比例1-3的耐煮性评价试验。
具体实施方式
下面结合具体实施例详细说明本发明，但不限定本发明的保护范围。
实施例1:
一种耐水煮型姜油香精的制备方法，包括如下步骤：
(1)芯材与部分壁材的前处理方法：称取乳酸菌粉末500g，姜油树脂100g，搅拌混合均匀后，加水600mL水，搅拌5min，并于超高压设备500Mpa下放置1h。待处理完成后取出，待用。
(2)称取2.4kg的微晶纤维素，并将步骤(1)中制得的样品与之混合，再用湿混机进行混拌1h，即得软材。
(3)利用低温滚圆制备工艺，制备得到一款耐水煮的乳酸菌型的姜油微胶囊
该产品的制备工艺如下表：
表1挤出机参数
对比例1
(1)称取2.9kg的微晶纤维素、姜油树脂100g、水600mL，用湿混机进行混拌1h，即得软材。
(2)利用低温滚圆制备工艺(低温滚圆微丸工艺同实施例1)，制备得到一款耐水煮的普通低温滚圆型姜油香精微胶囊。
对比例2
(1)芯材与部分壁材的前处理方法：称取乳酸菌粉末500g，姜油树脂100g，搅拌混合均匀后，加水600mL水，室温搅拌24h。待处理完成后取出，待用。
(2)称取2.4kg的微晶纤维素，并将步骤(1)中制得的样品与之混合，再用湿混机进行混拌1h，即得软材。
(3)利用低温滚圆制备工艺(低温滚圆微丸工艺同实施例1)，制备得到一款常压包埋耐水煮的乳酸菌型的姜油微胶囊。
对比例3：
一款传统姜油风味的粉状香精，该香精由包括如下重量份的原料制成：姜油树脂2.7％，麦芽糊精8.3％，白砂糖5.5％，乙酰基琥珀酰淀粉钠33％，水50.5％。
所述的香精的制备方法，包括如下步骤：
将上述物料混合均匀，待其溶解后，过胶体磨2-3次，并均质5-10min，喷雾干燥所得样品即为香精。
所述的喷雾干燥的出风温度为90℃，进风温度为180℃。
对实施例1与对比例1、2、3，进行感官评价，感官香气强度分值的界定如表2所示：
表2感官评价界定表
利用实验结果说明耐水煮香精在煮制过程中，香气香味的变化情况。每隔一定时间取样嗅闻(取样前将水补至未煮制前)，并对样品的香气强度进行感官打分，见表3。
表3实施例1与对比例1-3的感官评价结果表
上图表明采用乳酸菌超高压包埋(实施例1)所制备得香精微胶囊其耐煮性最好，其次是常压工艺包埋得乳酸菌姜油微胶囊(对比例2)、普通低温滚圆型姜油香精微胶囊(对比例1)，传统的微胶囊耐水煮性最差(对比例3)。由此可以得出二次包埋工艺制备低温滚圆型香精其耐煮性较普通低温滚圆型香精微胶囊耐煮性可以得到进一步提升。
包埋率测定：(1)用溶剂石油醚洗涤微胶囊表面，再将石油醚进行加热挥发，未挥发的即可认为是残留于微胶囊表面的姜油树脂(2)称取一定质量的姜油微胶囊香精加入一定比例的水，将壁材充分分散，后加入石油醚进行萃取，旋涡震荡1min，取有机相后，再进行加热挥发，剩余未挥发组分大致可认为是微胶囊的总姜油量。
包埋率(％)＝(总姜油含量-表面姜油含量)*100％/总姜油含量
包埋度(％)＝总姜油含量*100％/微胶囊总质量
表4包埋率测定表
| 名称 | 包埋度(％) | 包埋率(％) |
| 实施例1 | 3.12 | 95.21 |
| 对比例1 | 3.08 | 94.8 |
| 对比例2 | 3.11 | 95.2 |
| 对比例3 | 3.56 | 87.27 |
由表4可以测定结果显示，对于实施例1、对比例1、2，包埋率、包埋度相当，而对比例3传统喷雾干燥型微胶囊的包埋率较低。
Claims (4)
1.一种耐水煮型姜油香精的制备方法，其特征在于：包括如下步骤：
（1）称取一定质量的乳酸菌，以芯壁比1:10-1:5，加入姜油树脂，搅拌混合均匀后，按芯壁混合物：水=1：1～2比例，加水搅拌5-10分钟，并将该物料置于超高压设备中处理，待处理完成后取出，即得一次包埋样；
（2）称取一定质量的微晶纤维素与一次包埋样混合均匀，质量比为：一次包埋样：微晶纤维素=1～2：10，并添加用湿混机进行混拌，即得软材；
（3）低温滚圆工艺进行造粒
将步骤（2）制备得到的软材进行挤出成条，后在滚圆盘中进行造粒即可，
超高压设备的压力设定范围在500Mpa；处理1h。
2.根据权利要求1所述的一种耐水煮型姜油香精的制备方法，其特征在于：步骤（2）中的混拌时间为0.5-1h。
3.根据权利要求1所述的一种耐水煮型姜油香精的制备方法，其特征在于：所述步骤（3）中的挤出步骤为挤出转轴速度为10-100rpm；进口风机转速为500-800 r/min；出口风机转速为1200-1500 r/min。
4.根据权利要求1所述的一种耐水煮型姜油香精的制备方法，其特征在于：所述的步骤（3）中的滚圆盘的初始转速为800-1000rpm，时间为1-2min；滚圆盘的二次转速为100-500rpm，时间为0.5-1h。
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