超声波辅助制备河蟹酶解液微胶囊乳液的工艺优化  

Optimization of ultrasonic-assisted preparation technology of microcapsule emulsion from hydrolysate of crab

作　　者：符慧靖 李彦 沈德熊 马俪珍 Fu Huijing;Li Yan;Shen Dexiong;Ma Lizhen(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;Keke Yixiang(Jiangsu)Flavor Industry Co.,Ltd.,Xinghua 225700,Jiangsu Province,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392 [2]可可溢香(江苏)味业有限公司,江苏兴化225700

出　　处：《天津农学院学报》2024年第2期31-37,共7页Journal of Tianjin Agricultural University

基　　金：天津市淡水养殖产业技术体系创新团队-水产品加工岗位(ITTFRS2021000-012)。

摘　　要：为进一步提高河蟹酶解液(River crab enzymolysis liquid,RCEL)微胶囊乳液的成囊效果,本试验在前期复凝聚法研究结果的基础上采用超声波辅助工艺制备RCEL微胶囊乳液,复凝聚法的壁材分别为明胶-海藻酸钠和明胶-CMC-Na,选择超声功率、超声时间和超声温度为考察因素,以香气感官评分为评价指标,采用L_(9)(3^(4))正交试验优选超声波辅助工艺参数。试验结果表明:壁材为明胶-海藻酸钠时的超声波最佳条件为:超声功率50%(×700W)、超声时间20 min、超声温度30℃;壁材为明胶-CMC-Na时微胶囊最佳试验条件为:功率40%(×700W)、时间30 min、温度30℃。在这两个条件下得到RCEL微胶囊形状规则呈圆球形,且微胶囊数量多,但在香气感官评分上,壁材为明胶-海藻酸钠时复热后蟹味浓郁,而壁材为明胶-CMC-Na复热后的蟹味较弱。综上,采用复凝聚法,以明胶-海藻酸钠为璧材,进行先乳化后超声处理制备RCEL微胶囊乳液,此时的成囊效果最佳,且复热后蟹味最浓。In order to further improve the microencapsulation effect of river crab enzymolysis liquid(RCEL)microcapsule emulsion,based on the previous research results of complex coacervation method,ultrasonic-assisted technology was used to prepare RCEL microcapsule emulsion.The wall materials of complex coacervation method were gelatin-sodium alginate and gelatin-CMC-Na,respectively.Ultrasonic power,ultrasonic time and ultrasonic temperature were selected as the investigation factors,aroma sensory score was used as the evaluation index,and L_(9)(3^(4))was adopted.The results showed that the optimum ultrasonic conditions when the wall material was gelatin-sodium alginate were as follows:ultrasonic power 50%(×700W),ultrasonic time 20 min and ultrasonic temperature 30℃;when the wall was gelatin-CMC-Na,the best experimental conditions of microcapsules were:power 40%(×700W),time 30min,temperature 30℃.Under those two conditions,RCEL microcapsules were round and regular in shape,and the number of microcapsules was large.However,on the sensory evaluation of aroma,the crab flavor after reheating with gelatin-sodium alginate as the wall material was strong,while the crab flavor after reheating with gelatin-CMC-Na as the wall material was weak.To sum up,when RCEL microcapsule emulsion was prepared by complex coacervation method,with gelatin-sodium alginate as the wall material,emulsification followed by ultrasonic treatment,the encapsulation effect was the best,and the crab flavor was the strongest after reheating.

关 键 词：超声波 复凝聚法 微胶囊 蟹味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]