羊肉风味料微胶囊制备工艺优化  

Optimization of Preparation Technology of Mutton Flavoring Microcapsules

作　　者：布威佐合热·艾科热木 王德萍[1] 敬思群[1,2] 王晓芸 Buweizuohere·Aikeremu;WANG De-ping;JING Si-qun;WANG Xiao-yun(College of Life Sciences and Technology,Xinjiang University,Urumqi 830046,China;Henry Foks College of Food Science&Engineering,Shaoguan University,Shaoguan 512005,China;Arman Muslim Foods Industrial Group Co.,Ltd.in Xinjiang,Urumqi 830046,China)

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046 [2]韶关学院英东食品科学与工程学院,广东韶关512005 [3]新疆阿尔曼清真食品工业集团有限公司,乌鲁木齐830046

出　　处：《中国调味品》2022年第3期121-125,共5页China Condiment

基　　金：新疆维吾尔自治区重大科技专项项目(201600524)。

摘　　要：速冻烤包子在预烤、速冻、冻藏、复热等各阶段中馅料香气不易保持。该项目以新疆羊尾巴油为原料,热控氧化羊脂,玉米醇溶蛋白经碱性蛋白酶酶解后,与羊脂进行美拉德反应,制备羊肉风味料。采用复凝聚法对羊脂美拉德反应后的产物进行微胶囊化,达到缓释效果,用以解决速冻烤包子香气保持问题。以微胶囊的包埋率为考察指标,观察壁材比、芯壁比、甲醛添加量和pH对微胶囊形态和包埋效果的影响,然后在单因素试验的基础上进行正交试验来优化复凝聚法制备的工艺参数,采用顶空固相微萃取-气相色谱-质谱法(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析烤包子的风味成分。结果表明,复凝聚法制备羊肉风味料微胶囊的最优工艺为pH 3.4、壁材比(明胶∶海藻酸钠)1∶2、芯壁比1∶1、甲醛添加量5 mL,在此条件下羊肉风味料微胶囊的平均包埋率达97.24%,微胶囊对烤包子风味的保持有显著的效果。The stuffing aroma of quick-frozen roasted buns is not easy to maintain during the various stages of pre-roasting,quick-freezing,freezing and reheating.In this paper,sheep tail oil from Xinjiang is used as the raw material to prepare mutton flavoring by means of heat control and oxidation of mutton fat and Maillard reaction between zein and mutton fat after enzymatic hydrolysis by alkalase.The complex coacervation method is used to microcapsule the products of Maillard reaction of mutton fat to achieve slow release effect,so as to solve the problem of maintaining the aroma of quick-frozen roasted buns.The effects of ratios of wall materials,ratios of core materials and wall materials,formaldehyde additive amount and pH value on the morphology and embedding effect of microcapsules are observed by taking the embedding rate of microcapsules as the investigation index,and then the orthogonal test is carried out on the basis of single factor test to optimize the process parameters of complex coacervation method.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)is used to analyze the flavor components of roasted buns.The results show that the optimal preparation process of mutton flavoring microcapsules by complex coacervation method is as follows:pH is 3.4,the ratio of wall materials(the ratio of gelatin to sodium alginate)is 1∶2,the ratio of core material to wall material is 1∶1,the formaldehyde additive amount is 5 mL.Under such conditions,the average embedding rate of mutton flavoring microcapsules is 97.24%,and the microcapsules have a significant effect on preserving the flavor of roasted buns.

关 键 词：羊肉风味料微胶囊 复凝聚法 工艺优化 顶空固相微萃取-气相色谱-质谱法(HS-SPME-GC-MS) 包埋率 

分 类 号：TS201.1[轻工技术与工程—食品科学]