紫甘薯色素果冻和微胶囊产品的开发  

Development of purple sweet potato pigment jelly and microcapsule products

作　　者：安超 张慧[1] 李琪 贾佳 吴洪号 崔琦 郑丽波 AN Chao;ZHANG Hui;LI Qi;JIA Jia;WU Honghao;CUI Qi;ZHENG Libo(College of Chemistry and Chemical Engineering,Qingdao University,Qingdao 266071)

机构地区：[1]青岛大学化学化工学院,青岛266071

出　　处：《中国食品添加剂》2021年第6期83-88,共6页China Food Additives

摘　　要：为探究紫甘薯色素功能性产品的制备工艺,对紫甘薯色素的纯化及产品开发进行探究。使用AB-8大孔吸附树脂对紫甘薯色素进行纯化,确定纯化的条件是径高比为1∶5,洗脱流速为3.5mL/min,解吸液乙醇浓度为70%,在此条件下纯化结果最好。实验确定了紫甘薯色素果冻的配方:紫甘薯色素0.15%,琼脂1.80%,魔芋胶0.50%,卡拉胶0.40%,白砂糖8.00%,柠檬酸0.10%,该配方下制备的果冻为红色,透明度好,组织分布均匀、有嚼劲,入口细腻,感官评分达到91分,为增加紫甘薯色素新型产品种类提供了理论基础。同时初步探究了微胶囊工艺,色素混合物的配方为紫甘薯色素0.21%,乳酸钙1.00%,魔芋胶0.80%,蒸馏水98.00%,通过成型、覆膜、固化等操作后制备微胶囊,该条件下制备的紫甘薯色素微胶囊为紫色,成型性好,颗粒饱满,有一定弹性,为开发紫甘薯色素的功能性产品提供了一种新思路。In order to explore the preparation technology of functional products of purple sweet potato pigment,the purification and product development of purple sweet potato pigment were investigated.Purification of purple sweet potato pigment was carried out by AB-8 macroporous adsorption resin.The purification conditions were determined as follows:diameter to height ratio of 1∶5,elution flow rate of 3.5mL/min,and ethanol concentration of desorption solution of 70%.Under these conditions,the purification results were the best.The formula of the purple sweet potato pigment jelly was determined by experiment:purple sweet potato pigment 0.15%,and 1.80%AGAR,konjac gum 0.50%,carrageenan 0.40%,sugar 8.00%and citric acid 0.10%,with this formula,the jelly prepared was red,with good transparency,was uniform distributed,chewy,and exquisite,sensory score was 91,thetheoretical basis was provided for new purple sweet potato pigment product categories.Meanwhile,the microcapsule technology was preliminary explored,the formula of the mixture of pigment was:purple sweet potato pigment 0.21%,calcium lactate 1.00%,konjac gum 0.80%,and distilled water 98.00%,the microcapsule was prepared after forming,laminating and curing operations,under these condition,the microcapsules was purple,had good formability,was granular and had certain elasticity,provided a new thoughtfor the development of purple sweet potato pigment functional products.

关 键 词：紫甘薯色素 柱层析 纯化 功能性果冻 微胶囊 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS255.43[轻工技术与工程—食品科学与工程]