Preparation method of high-temperature resistant microencapsulation turmeric essential oil biological bacteriostatic agent

• Main Authors: MENG LIANGYU, LI JIANRONG, LI YUJIN, DONG ZHIJIAN, LI XUEPENG, XU YONGXIA
• Format: Patent
• Language: Chinese; English
• Published: 23.01.2013
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of a high-temperature resistant microencapsulation turmeric essential oil biological bacteriostatic agent, which comprises the following steps of: dissolving gelatin and peach gum in a wall material to obtain a wall material solution; adding turmeric essential oil into the wall material solution, and emulsifying and dispersing at high speed to obtain emulsion; and stirring the emulsion in a constant temperature waterbath, regulating a pH value by using acetic acid, performing complex coacervation reaction, and forming microcapsule suspension liquid; cooling, regulating the pH value by using NaOH solution, adding glutamine transaminase, solidifying, leaching, drying, and thus obtaining turmeric essential oil microcapsule. The wall material is available, and the turmeric essential oil microcapsule has stable quality, is low in cost, and is safe to eat. The turmeric essential oil microcapsule has characteristic of controlling releasing in high-temperature and high-hum