鸭血肉味香精微胶囊制备工艺研究  

Study on Preparation Technology of Microcapsule from Duck-blood Meat-flavor Peptide

作　　者：罗斌 谢作桦 邱波 

机构地区：[1]江西省食品检验检测研究院,江西南昌330000 [2]江西德上科技药业有限公司,江西樟树331200

出　　处：《江西农业学报》2017年第12期98-101,共4页Acta Agriculturae Jiangxi

基　　金：江西省科技计划项目(20143ACG70013)

摘　　要：以鸭血肉味肽为原料,以包埋率为指标,研究了酪蛋白酸钠与麦芽糊精配比、壁材与芯材比例、动态超高压微射流处理压力对包埋率的影响;结合包埋率、香气感官评定值为参考,以及喷雾干燥制备鸭血肉味香精微胶囊的最佳工艺;并通过电镜扫描、荧光标记方法对产品微观结构、油脂分布进行了分析。研究获得了鸭血肉味香精微胶囊制备的最佳工艺参数为:以酪蛋白和麦芽糊精的混合物为壁材,质量配比为1∶30,芯材为鸭血肉味肽、单甘脂、大豆油的混合物,三者的质量比例为10∶1∶30,壁材与芯材的混合质量比为2∶3,动态超高压微射流压力120 MPa处理。喷雾干燥进风温度190℃,出风温度100℃。A kind of microcapsule was prepared by using duck-blood meat-flavor peptide as main raw material and by usingspray drying method. The effects of sodium caseinate-maltodextrin ratio,wall material-core material ratio,dynamic ultrahighpressuremicro-fluidic processing pressure on the embedding rate of raw material were studied. Referring to the embedding rateand aroma sensory evaluation value,the optimum preparation technology of this kind of microcapsule was studied. The microstructure and oil distribution of this product were analyzed by scanning electron microscope and fluorescence labeling method. This research obtained the optimum preparation technological parameters of duck-blood meat-flavor microcapsule as follows：using themixture of casein and maltodextrin （mass ratio 1 ∶30）as wall material;using the mixture of duck-blood meat-flavor peptide,monoglyceride and soybean oil （mass ratio 10 ∶1 ∶30）as core material;the mass ratio of wall material to core material was 2 ∶3;the dynamic ultrahigh-pressure micro-fluidic processing pressure was 120 MPa;the inlet air temperature of spray drying was 190℃ ,and the outlet air temperature was 100 ℃ .

关 键 词：鸭血 肉味香精 微胶囊 动态超高压微射流 

分 类 号：S834[农业科学—畜牧学] TS251.93[农业科学—畜牧兽医]