香糟卤气味模拟物微胶囊包埋条件的优化  

Optimization of Xiangzaolu simulate substance microencapsulation condition

作　　者：刘野[1] 苏柯冉 宋焕禄[1] 

机构地区：[1]北京工商大学食品学院,北京食品营养与人类健康高精尖创新中心,北京市食品风味化学重点实验室,北京100048

出　　处：《食品工业科技》2017年第8期233-238,共6页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划项目(2014BAD04B07)

摘　　要：为减少香糟卤在贮藏过程中的香气损失,本研究选用9种香糟卤关键香气化合物乙酸乙酯、乳酸乙酯、乙醇、丁二酸二乙酯、苯乙醇、异戊醇、醋酸、糠醛、2-羟基-4-甲基戊酸乙酯为芯材,以大豆分离蛋白、麦芽糊精为壁材,通过对大豆分离蛋白添加量、均质时间、乳化剂添加量和芯材添加量四个因素进行单因素和响应曲面实验对包埋条件进行优化,得到最佳条件为:大豆分离蛋白的添加量为4.11%,乳化剂添加量为2.22%,芯材添加量为19.33%,均质时间为7.39 min,得到微胶囊的包埋率为70.12%,验证值与模型预测值(69.59%)非常接近,证明了回归模型拟合较好。因此,响应曲面优化香糟卤模拟物的微胶囊包埋条件是可行的。To reduce aroma loss during storage, nine kinds of key aroma compounds （ethyl acetate, ethyl lactate, ethanol, diethyl succinate, benzyl alcohol, amyl alcohol, acetic acid, furfural, 2- hydroxy-4- methyl pentanoate ） of xiangzaolu was selected as core material, and soy protein isolate and mahodextrin were taken as wall material Univariate and response surface experiments were applied to analyze the best embedding condition through the isolated soy protein content, homogenization time, the amount of emulsifier and the core content.The optimal conditions were as follows：isolated soy protein content 4.11%, emulsifier content 2.22% , core content 19.33% , homogeneous time 7.39 min.The rate of microeapsules was 70.12% .The verified value was closed to the predicted maximum value（69.59% ） ,which certified that the fitting of regression model was good.Hence, the optimized condition of Xiangzaolu simulate substance by response surface is feasible.

关 键 词：香糟卤 微胶囊 香气 优化 

分 类 号：TS205.1[轻工技术与工程—食品科学]