改性琼脂包埋枸杞色素工艺研究及其对枸杞酒的影响分析  

Study on the Technology of Modified Agar Embedding Wolfberry Pigment and its Effect on Wolfberry Wine

作　　者：张小彤 董建方 朱银龙 党文宏 冯天霞 ZHANG Xiaotong;DONG Jianfang;ZHU Yinlong;DANG Wenhong;FENG Tianxia(Ningxiahong Goji Co.Ltd.,Zhongning,Ningxia 755100,China)

机构地区：[1]宁夏红枸杞产业有限公司技术研发部,宁夏中宁755100 [2]宁夏红枸杞产业有限公司,宁夏中宁755100

出　　处：《酿酒科技》2023年第2期122-127,共6页Liquor-Making Science & Technology

摘　　要：枸杞酒以金黄色为主体色泽,主要由枸杞色素体现,为了避免枸杞色素受热和光的影响引起氧化质变,有效控制枸杞酒的稳定性,对枸杞色素进行了单因素实验和正交分析,确定微胶囊制备的最佳工艺条件:芯材与壁材的配比1∶1,乳化温度为40℃,混合溶液pH5,枸杞色素添加量为4%(w/v),琼脂酯化取代度0.02。在此制备条件下,包埋率可达99.31%。电镜扫描发现微胶囊表面结构完整,对枸杞色素具有一定的保护作用。枸杞色素经微胶囊化后,有效提高了枸杞酒的感官评价和稳定性。The color of wolfberry wine is golden yellow,which is mainly formed by wolfberry pigment.In order to avoid the oxidative deterioration of wolfberry pigment caused by direct heating and light,single factor experiments and orthogonal test were carried out to study the optimum conditions for the preparation of wolfberry pigment microcapsules.The optimum technical parameters were determined as follows:the ratio of wall material to core material was 1∶1,the emulsification temperature was 40℃,the pH value of the mixed solution was 5,the addition amount of wolfberry pigment was 4%(w/v),and the substitution degree of agar was 0.02.Under these conditions,the embedding rate could reach up to 99.31%.Scanning electron microscopy showed that the surface structure of the microcapsules was complete and had a certain protective effect on wolfberry pigment.The microencapsulated wolfberry pigment had effectively improved the sensory score and stability of wolfberry wine.

关 键 词：改性琼脂 枸杞色素 稳定性 包埋 微胶囊 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]