响应面法优化盐焗鸡卤汁分离鸡油微胶囊配方的研究  

Optimization of microcapsule recipe of chicken oil separated from water-boiled salted chicken marinade with response surface method

作　　者：成亚斌[1] 黄凯信[1] 宋贤良[1] 秦利娟[1] 吴少烈 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东好味来食品有限公司,广东饶平515726

出　　处：《食品工业科技》2015年第10期215-219,共5页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2012A020602041);广东省教育部产学研结合项目(2012B091000004)

摘　　要：以辛烯基琥珀酸淀粉钠(SSOS)和麦芽糊精(MD)为复合壁材对精炼后的鸡油脂进行喷雾干燥制作鸡油微胶囊。通过响应面分析法获得最佳制作配方为:SSOS∶MD为2.5∶1,壁材∶芯材比例为3∶1,混合液浓度为30%,制得微胶囊鸡油脂产品包埋率为94.65%。采用傅里叶变换红外光谱仪对微胶囊化前后的鸡油进行结构分析,微胶囊化后的鸡油基本保持了鸡油原有的内部结构和特征风味。Starch sodium octenyl succinate （SSOS） and maltodextrin （MD） were used as the wall material to prepare the microencapsulated refined chicken oil with spray-drying method. The optimal parameters were obtained by the response surface analysis method. The recipes were as followed：the ratio of SSOS and MD was 2.5：1 ,the ratio of wall material and the core material was 3：1 ,the mixed solution concentration was 30%. The microencapsule efficiency of the product was 94.65% under these conditions. The structural of chicken oil and chicken oil microcapsules were analyzed by FTIR spectrometer. The results showed that the internal structure of the original and the characteristic flavor and odor of chicken oil with negligible change.

关 键 词：盐焗鸡 鸡油 卤汁 微胶囊 响应面 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]