花青素微球制备及在酸乳中的应用  

Preparation of Anthocyanin Microspheres and its Application in Yoghurt

作　　者：陈鹏 王卉 白燕 CHEN Peng;WANG Hui;BAI Yan(College of Food Science and Engineering,Hainan Tropic Ocean University,Sanya,Hainan 572022,China)

机构地区：[1]海南热带海洋学院食品科学与工程学院,海南三亚572022

出　　处：《农产品加工》2023年第2期1-4,共4页Farm Products Processing

基　　金：国家自然科学基金项目(31860453);海南省自然科学基金资助项目(321RC1073)。

摘　　要：以海藻酸钠作为壁材,花青素微球包封率和产率作为考查指标,研究了海藻酸钠质量分数、CaCl_(2)质量分数、花青素添加量和微球成型时间4个因素的影响。结果表明,花青素微球制备的最佳条件为海藻酸钠质量分数2%,CaCl_(2)质量分数3%,花青素添加量为海藻酸钠的40%,微球成型时间2 h。在基础酸乳配方上考查花青素微球的添加量对酸乳的品质影响,花青素微球在酸乳的最佳添加量为0.15%时,感官评分最高,酸乳pH值随着花青素微球添加量增大而有所降低,在4℃储存时,酸乳pH值随着储存时间增加而有所下降,且花青素微球酸乳pH值低于基础酸乳。Sodium alginate was used as wall material and the effects of sodium alginate concentration,CaCl_(2) concentration,anthocyanin addition amount and microsphere forming time on the encapsulation efficiency and yield of anthocyanin microspheres were investigated.The optimum conditions for the preparation of anthocyanin microspheres were sodium alginate concentration 2%,CaCl_(2) concentration 3%,anthocyanin addition 40%of sodium alginate and microsphere forming time 2 h.The anthocyanin microspheres were applied in yogurt.When the optimal addition amount of anthocyanin microspheres was 0.15%,the sensory evaluation score was the highest.The pH value of yogurt decreased with the increase of the addition amount of anthocyanin microspheres,the pH value of yogurt decreased with the increase of storage time at 4℃,and the pH value of yogurt with anthocyanin microspheres was lower than that of yogurt.

关 键 词：花青素 微球 酸乳 

分 类 号：R735.7[医药卫生—肿瘤]