CN115886226A - Microcapsule paste essence and preparation method thereof - Google Patents
Microcapsule paste essence and preparation method thereof Download PDFInfo
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- CN115886226A CN115886226A CN202211362003.0A CN202211362003A CN115886226A CN 115886226 A CN115886226 A CN 115886226A CN 202211362003 A CN202211362003 A CN 202211362003A CN 115886226 A CN115886226 A CN 115886226A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
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- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a microcapsule paste essence and a preparation method thereof. The microcapsule paste essence is prepared from the following raw materials: water, gelatin, gum arabic, xanthan gum, guar gum, oil-soluble edible essence, citric acid, sodium citrate, dried salt, transglutaminase and propylene glycol. The microcapsule paste essence is prepared by taking the oil-soluble liquid essence as a core material and gelatin as a main wall material under the action of glutamine transaminase through a complex coacervation method, and the process is favorable for improving the heat resistance and the stability of the essence.
Description
Technical Field
The invention belongs to the technical field of food essence, and particularly relates to a microcapsule paste essence and a preparation method thereof.
Background
The conventional liquid essence generally has the characteristic of easy volatilization, is easily influenced by temperature and humidity, most of the fragrant raw materials are unstable, can react with other substances or components, and the like, and is easy to lose in the storage and transportation process to cause the deterioration of taste. The microcapsule essence can effectively improve the thermal stability of the liquid essence, and is suitable for products needing a heating process, such as baked food, thermal reaction seasoning, prepared dishes and the like.
The microcapsule product for the internal seasoning of salty food in the market at present takes powder microcapsules as main materials, can be used for enhancing aftertaste and product shelf life of seasonings, and can be used for enhancing base taste and flavor of products by the internal seasoning. With the constant change of consumer demand and higher requirements on taste, the drawbacks of powder microcapsules are gradually exposed: the powder microcapsule is subjected to high-temperature spray drying, and the flavor reduction degree is still poor; different monomer spices have different temperature tolerance, so that the powder microcapsules for internal adjustment are difficult to show good effect, and further difficult to realize flavor serialization to meet the requirements of different market segments; the application field is limited, the powder microcapsule is easy to break under the high humidity environment, and the powder microcapsule is basically not suitable for end food with high water content; the product unit price is high, the cost performance is not high, and the target customer limitation is large.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the invention provides a microcapsule paste essence which can improve the heat resistance and stability of the essence and keep the fragrance more completely.
The second aspect of the invention provides a preparation method of the microcapsule paste essence.
The third aspect of the invention provides application of the microcapsule paste essence.
According to the first aspect of the invention, the microcapsule paste essence comprises a core material and a wall material, wherein the core material comprises oil-soluble edible essence, and the wall material comprises gelatin.
In some embodiments of the present invention, the microcapsule paste flavor comprises the following raw materials by weight:
60 to 70 parts of water, 10 to 15 parts of sodium citrate, 5 to 10 parts of oil-soluble edible essence, 5 to 10 parts of dry edible salt, 3 to 5 parts of gelatin, 1 to 2 parts of propylene glycol, 0.5 to 2 parts of citric acid, 0.1 to 1 part of Arabic gum, 0.1 to 0.5 part of xanthan gum, 0.1 to 0.5 part of guar gum and 0.1 to 0.2 part of glutamine transaminase.
In some preferred embodiments of the present invention, the microcapsule paste flavor comprises the following raw materials in parts by weight:
65 to 70 parts of water, 12 to 15 parts of sodium citrate, 5 to 8 parts of oil-soluble edible essence, 5 to 8 parts of dry edible salt, 3 to 5 parts of gelatin, 1 to 2 parts of propylene glycol, 0.5 to 2 parts of citric acid, 0.1 to 1 part of Arabic gum, 0.1 to 0.5 part of xanthan gum, 0.1 to 0.5 part of guar gum and 0.1 to 0.2 part of glutamine transaminase.
According to a second aspect of the invention, a preparation method of a microcapsule paste essence is provided, which comprises the following steps:
according to the proportion of the raw materials in the first aspect,
s1: dissolving gelatin in water, adding oil soluble edible essence, homogenizing and emulsifying, stirring, sequentially adding mixed aqueous solution of sodium citrate and citric acid and glutamine transaminase, and reacting;
s2: adding dried edible salt and premixed solution of Arabic gum, xanthan gum, guar gum and propylene glycol, heating to promote colloidal dispersion, inactivating enzyme, and cooling to obtain the microcapsule paste essence.
In the invention, the oil-soluble edible essence is used as a core material, the gelatin is used as a main wall material, and the microcapsule paste essence is prepared by a complex coacervation method under the action of glutamine transaminase.
In some embodiments of the present invention, the rotation speed of the homogeneous emulsification of S1 is 9000rpm to 12000rpm.
In some embodiments of the present invention, the time for homogenizing and emulsifying S1 is 4min to 5min.
In some preferred embodiments of the present invention, the homogenizing and emulsifying step S1 is homogenizing with a homogenizer or with a colloid mill.
In some preferred embodiments of the present invention, the temperature of the continuous stirring of S1 is 30 to 35 ℃; the continuous stirring speed is 250 rpm-350 rpm, and the time is 8 min-10 min.
In some preferred embodiments of the invention, the temperature of the reaction of S1 is 35-40 ℃, and the reaction time is 5-8 h.
In some preferred embodiments of the present invention, the temperature of the enzyme deactivation of S2 is 80 ℃ to 90 ℃, and the time of the enzyme deactivation is 3min to 6min.
In some preferred embodiments of the invention, the temperature of said cooling of S2 is 40 ℃ or less.
According to a third aspect of the invention, the application of the microcapsule paste essence in food is provided.
The beneficial effects of the invention are as follows:
the microcapsule paste essence prepared by the complex coacervation method under the action of glutamine transaminase takes oil-soluble edible essence as a core material and gelatin as a main wall material, and the obtained microcapsule paste essence has the advantages of high flavor reduction degree, excellent heat resistance, high product safety, simple production and preparation process and wide application prospect.
Drawings
The invention is further described with reference to the following figures and examples, in which:
fig. 1 is a graph showing sensory scores of the perfume products prepared in examples 1 and 2 of the present invention and comparative examples 1 and 2.
Detailed Description
The idea of the invention and the resulting technical effects will be clearly and completely described below in connection with the embodiments, so that the objects, features and effects of the invention can be fully understood. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and those skilled in the art can obtain other embodiments without inventive effort based on the embodiments of the present invention, and all embodiments are within the protection scope of the present invention.
Example 1
The embodiment prepares a microcapsule paste essence, which specifically comprises the following steps:
the microcapsule paste essence comprises the following raw materials in parts by mass: 69.2 parts of water, 3 parts of gelatin, 0.2 part of Arabic gum, 0.3 part of xanthan gum, 0.5 part of guar gum, 6 parts of oil-soluble edible lemon essence, 1.2 parts of citric acid, 13 parts of sodium citrate, 0.1 part of glutamine transaminase, 5 parts of dry salt and 1.5 parts of propylene glycol.
(1) Adding 3 parts of gelatin into 18.7 parts of cold water, stirring and dispersing, standing to enable the gelatin to uniformly absorb water, and stirring for 10min in a 65 ℃ water bath kettle until the gelatin is completely dissolved. Cooling to 40 deg.C, adding 6 parts of oil soluble edible lemon essence, mixing, stirring, homogenizing and emulsifying at 10000rpm for 5min, transferring to reaction kettle, stirring at low speed, and keeping at 30 deg.C.
(2) 13 parts of sodium citrate and 1.2 parts of citric acid are fully dissolved by 50 parts of water to prepare a buffer solution, and the buffer solution is kept at 35 ℃ for standby. Under the condition of medium-speed stirring at 400-500 rpm, controlling the flow rate to ensure that the buffer solution is uniformly added into the emulsion for about 10min, continuously stirring for 5min, and then reducing the rotation speed for continuous stirring;
(3) 0.1 part of glutamine transaminase is dispersed by 0.5 part of water, and then added into a reaction kettle to react for 6 hours at a low rotation speed of 200rpm at a temperature of 40 ℃;
(4) 5 parts of dry edible salt is added and stirred for 10min. 0.2 part of Arabic gum, 0.3 part of xanthan gum and 0.5 part of guar gum are mixed and dispersed by 1.5 parts of propylene glycol in advance, and then put into a reaction system to be stirred for 10min till being completely uniform.
(5) Heating to 85 deg.C to disperse the colloid in the system, maintaining for 5min to inactivate enzyme, stirring, cooling to about 60 deg.C, bottling, and cooling to below 40 deg.C.
Example 2
The embodiment prepares a microcapsule paste essence, which specifically comprises the following steps:
the microcapsule paste essence comprises the following raw materials in parts by mass: 68.6 parts of water, 3.4 parts of gelatin, 0.2 part of xanthan gum, 0.4 part of guar gum, 6 parts of oil-soluble edible lemon essence shown in comparative example 1, 1.3 parts of citric acid, 13.5 parts of sodium citrate, 0.1 part of glutamine transaminase, 5 parts of dry salt and 1.5 parts of propylene glycol.
(1) Adding 3.4 parts of gelatin into 18.1 parts of cold water, stirring and dispersing, standing to ensure that the gelatin absorbs water uniformly, and putting the mixture into a water bath kettle at the temperature of 60-75 ℃ to stir for 10min until the gelatin is completely dissolved. Cooling to 40-50 deg.C, adding 6 parts of oil soluble edible lemon essence, mixing, stirring, homogenizing and emulsifying at 10000rpm for 4-5min, transferring to reaction kettle, stirring at low speed for 30-35 deg.C, and keeping the temperature;
(2) And (3) fully dissolving 13.5 parts of sodium citrate and 1.3 parts of citric acid by using 50 parts of water to prepare a buffer solution, and preserving the temperature at 30-40 ℃ for later use. Under the condition of stirring at a medium speed of 400-500 rpm, controlling the flow rate to ensure that the buffer solution is uniformly added into the emulsion for about 10min, and continuously stirring for 5min, and then reducing the rotation speed to continuously stir;
(3) 0.1 part of glutamine transaminase is dispersed by 0.5 part of water, and then added into a reaction kettle to react for 6 hours at a low rotation speed of 200rpm and at a temperature of 35-40 ℃;
(4) 5 parts of dry edible salt is added and stirred for 10min. 0.2 part of xanthan gum and 0.4 part of guar gum are mixed and dispersed by 1.5 parts of propylene glycol in advance, and then put into a reaction system to be stirred for 10min till being completely uniform.
(5) Heating to 85 deg.C to disperse the colloid in the system, maintaining for 5min to inactivate enzyme, stirring, cooling to about 60 deg.C, bottling, and cooling to below 40 deg.C.
Comparative example 1
The comparative example prepares the oil-soluble edible lemon essence, and specifically comprises the following steps:
the raw materials of the oil-soluble edible lemon essence in the comparative example comprise the following components in parts by mass: 2 parts of citral, 7 parts of lemon oil, 0.2 part of nerol, 0.05 part of citronella oil, 0.1 part of sweet orange oil terpene, 0.05 part of terpineol, 0.1 part of linalool and 90.6 parts of caprylic/capric glyceride.
Adding the raw materials into a glass beaker according to the proportion, adding a magnetic rotor, placing the mixture into a magnetic stirrer, and stirring the mixture for 10 to 15min at a low speed of 200rpm until the liquid is completely uniform.
Comparative example 2
The comparison example prepares a microcapsule powder essence, which specifically comprises the following steps:
the microcapsule powder essence comprises the following raw materials in parts by mass: 27 parts of maltodextrin, 9 parts of sodium starch octenyl succinate, 55 parts of water and 9 parts of oil-soluble edible lemon essence prepared in comparative example 1.
(1) 55 parts of water is heated to 70 +/-2 ℃ in advance, and the powder (9 parts of sodium starch octenyl succinate and 27 parts of maltodextrin) is put into a stirring pot and stirred for 40-50 minutes until the powder is completely dissolved.
(2) Keeping stirring, and slowly adding 9 parts of the oil-soluble edible lemon essence into the stirring pot. After the feeding of the essence is finished, stirring for 15 minutes;
(3) Emulsifying the prepared slurry by using a homogenizer, and homogenizing at the homogenizing rotation speed of 10000rpm for 10min;
(4) After homogenization, spray drying is carried out. The air inlet temperature is 180 +/-5 ℃, and the air outlet temperature is 90 +/-2 ℃. And (4) passing the dried powder essence through a 20-mesh screen in time to obtain the microcapsule powder essence.
Test examples
Sensory evaluation
The microcapsule paste essence of the invention of the embodiments 1-2, the traditional liquid essence of the comparison example 1 and the microcapsule powder essence of the comparison example 2 are respectively applied to the identical cake paste and evenly stirred, wherein the addition amount of the microcapsule paste essence of the embodiments 1-2 is 1.5% (the addition amount of the essence in the microcapsule paste essence is 6.4%), the addition amount of the oil-soluble edible lemon essence of the comparison example 1 is 1% o, and the addition amount of the lemon microcapsule powder essence of the comparison example 2 is 5% o (the addition amount of the essence in the microcapsule powder essence is 20%).
The formula and the process of the cake are as follows:
(1) Preparing 4 fresh eggs (about 150 g) at normal temperature in advance, and completely separating yolk and albumen in two anhydrous oil-free stainless steel basins;
(2) Adding 20 g of fine granulated sugar into the egg yolk, stirring by using a manual egg beater until the sugar is melted, adding 70 g of corn oil, and stirring for 2 minutes until the mixture is viscous;
(3) Adding 6 g of microcapsule paste essence of example 1 or 6 g of microcapsule paste essence of example 2 or 0.4 g of traditional liquid essence of comparative example 1 or 2 g of lemon microcapsule powder essence of comparative example 2, adding 70 g of milk, manually stirring for 5 minutes to carry out emulsification, sieving by using a screen for three times, adding 120 g of low-gluten flour, and uniformly stirring by using a scraper until the mixture is smooth and has no granules;
(4) Adding 0.1 g of fresh lemon juice (without strong lemon fragrance and only used for covering the fishy smell of the eggs) into the egg white of 4 eggs, beating the egg white to be in a coarse bubble shape by using an electric eggbeater, adding 1/3 of fine granulated sugar, beating the egg white at the highest level of the eggbeater until the fine granulated sugar is melted, and making the whole egg white into a thick fine bubble shape, then adding the rest fine granulated sugar twice, and beating the egg white to be in a fine state at medium speed, namely, an upright small pointed hook is arranged, and beating the egg white till the egg white is completely fermented;
(5) Then putting 1/3 of the egg white cream into the egg yolk paste, uniformly stirring the egg yolk paste by using a scraper, and pouring the stirred egg yolk paste into the egg white cream to be uniformly stirred again;
(6) Then putting the cake paste into a baking tray with the same size and paved with baking tray paper, flattening the cake paste, stably lifting the cake paste on a cooking table to shake air bubbles, and putting the cake paste on an upper fire and a lower fire to preheat an oven at the temperature of 180 ℃ for 18 minutes;
(7) And (4) demoulding, dividing the mixture into cake blocks with uniform sizes, independently packaging, grouping and marking, and preparing sensory evaluation.
15 sensory evaluators (8 women and 7 men aged between 20 and 35 years) were invited to score the sensory evaluation of the cake blocks prepared from the lemon microcapsule paste essence of examples 1-2 of the present invention, the conventional liquid essence of comparative example 1 and the lemon microcapsule powder essence of comparative example 2, wherein 1 score indicates the worst fragrance expression or the lowest preference, 10 score indicates the best fragrance expression or the highest preference, and the sensory evaluation indexes include fragrance intensity, naturalness, characteristic flavor, harmony and overall preference. After 1 highest score and 1 lowest score were removed, the scores of sensory evaluators were averaged and the scoring results are shown in table 1 below.
Table 1 sensory evaluation results of examples 1 to 2 and comparative examples 1 to 2:
and (4) analyzing results: the aroma performance and aroma substance retention integrity of the lemon microcapsule paste essence obtained in the 2 examples and the lemon microcapsule powder essence obtained in the comparative example 2 in the hot processing environment are obviously better than those of the traditional liquid essence obtained in the comparative example 1. The lemon microcapsule paste essence of examples 1-2 is still better than the lemon microcapsule powder essence of comparative example 2 in terms of overall flavor performance and overall harmony. From the cost perspective, the microcapsule paste essence with equal concentration is not obviously different from the traditional liquid essence, even can be slightly lower than the traditional liquid essence, and is obviously lower than the microcapsule powder essence with equal concentration.
With the ever changing consumer demand and the higher demands on taste in recent years, the drawbacks of powder microcapsules are gradually revealed: the powder microcapsule is subjected to high-temperature spray drying, and the flavor reduction degree is still poor; the different temperature tolerance of different monomer perfumes leads to difficulties in achieving good results for the powder microcapsules for internal conditioning; the application field is limited, and the food is basically not suitable for terminal food with high water content; and the product unit price is high, the cost performance is not high, and the target customer limitation is large.
The microcapsule paste essence can fully solve the corresponding defects, and the microcapsule paste essence is used for making the internal seasoning of the product and matched with the powder seasoning compounded by the powder microcapsules for seasoning, so that the overall presented effect is better. The microcapsule paste essence has the following advantages: the temperature resistance is better, the highest reaction temperature is not more than 90 ℃, the flavor loss is small, and the flavor reduction degree is higher after the application; the flavor can be serialized, various flavors can be formed, and only the liquid essence is required to be oil-soluble; the application product field which cannot be related to the microcapsule powder essence can be perfectly filled; the product has low unit price, high cost performance, wide client audience and good market prospect.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the embodiments, and various changes can be made without departing from the gist of the present invention within the knowledge of those skilled in the art. Furthermore, the embodiments of the present invention and features of the embodiments may be combined with each other without conflict.
Claims (10)
1. The microcapsule paste essence is characterized by comprising a core material and a wall material, wherein the core material comprises oil-soluble edible essence, and the wall material comprises gelatin.
2. The microcapsule paste essence according to claim 1, wherein the microcapsule paste essence comprises the following raw materials in parts by weight: 60 to 70 parts of water, 10 to 15 parts of sodium citrate, 5 to 10 parts of oil-soluble edible essence, 5 to 10 parts of dry edible salt, 3 to 5 parts of gelatin, 1 to 2 parts of propylene glycol, 0.5 to 2 parts of citric acid, 0.1 to 1 part of Arabic gum, 0.1 to 0.5 part of xanthan gum, 0.1 to 0.5 part of guar gum and 0.1 to 0.2 part of glutamine transaminase.
3. The microcapsule paste essence according to claim 2, wherein the microcapsule paste essence comprises the following raw materials in parts by weight: 65 to 70 parts of water, 12 to 15 parts of sodium citrate, 5 to 8 parts of oil-soluble edible essence, 5 to 8 parts of dry edible salt, 3 to 5 parts of gelatin, 1 to 2 parts of propylene glycol, 0.5 to 2 parts of citric acid, 0.1 to 1 part of Arabic gum, 0.1 to 0.5 part of xanthan gum, 0.1 to 0.5 part of guar gum and 0.1 to 0.2 part of glutamine transaminase.
4. The preparation method of the microcapsule paste essence according to any one of claims 2 to 3, characterized by comprising the steps of:
according to the proportion of the raw materials,
s1: dissolving gelatin in water, adding oil soluble edible essence, homogenizing and emulsifying, stirring, sequentially adding mixed aqueous solution of sodium citrate and citric acid and glutamine transaminase, and reacting;
s2: adding dried edible salt and a premixed solution of Arabic gum, xanthan gum, guar gum and propylene glycol, heating to promote colloidal dispersion, inactivating enzyme, and cooling to obtain the microcapsule paste essence.
5. The method according to claim 3, wherein the rotation speed of S1 is 9000rpm to 12000rpm.
6. The method according to claim 3, wherein the time for S1 is 4-5 min.
7. The preparation method according to claim 3, wherein the reaction temperature of S1 is 35-40 ℃ and the reaction time is 5-8 h.
8. The preparation method according to claim 3, wherein the temperature of the enzyme deactivation of S2 is 80-90 ℃ and the time is 3-6 min.
9. The method according to claim 3, wherein the cooling temperature of S2 is 40 ℃ or lower.
10. Use of the microcapsule paste flavor according to any one of claims 1 to 2 in food.
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