复凝聚法制备泡椒香精微胶囊及工艺优化  

Preparation of Pickled Pepper Essence Microcapsules by Complex Coagulation and Optimization of the Process

作　　者：唐人杰 周晓群 杨春梅 李敏婕 何庆 黄静 罗丹 后鹏飞 郝天赐 TANG Renjie;ZHOU Xiaoqun;YANG Chunmei;LI Minjie;HE Qing;HUANG Jing;LUO Dan;HOU Pengfei;HAO Tianci(Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu 611130,China;Sichuan Province Product Quality Supervision and Inspection Institute,Chengdu 610100,China;Chengdu Product Quality Inspection and Research Institute Co.,Ltd.,Chengdu 610100,China;Chengdu University of TCM,Chengdu 611130,China)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,成都611130 [2]四川省产品质量监督检验检测院,成都610100 [3]成都产品质量检验研究院有限责任公司,成都610100 [4]成都中医药大学,成都611130

出　　处：《食品与发酵科技》2024年第3期29-34,75,共7页Food and Fermentation Science & Technology

基　　金：四川省科技计划项目“基于流通环节的短保预制菜关键安全指标在线高效检测技术研究与运用(面上项目)”(2023YFN0059)。

摘　　要：本研究探讨壁材浓度、壁材比、芯壁比、固化剂添加量对微胶囊的包埋率和有效载量的影响。经单因素实验和响应面优化实验,确定最佳包埋条件为壁材浓度1.06%,芯壁比2.1∶1 g/g,壁材比2.2∶1 g/g,固化剂添加量0.17%,在此条件下获得的泡椒香精微胶囊包埋率达81.1%。This study investigates the effects of wall material concentration,wall material ratio,core material ratio and addition amount of curing agent on the encapsulation efficiency and effective loading capacity of microcapsules.Through single factor and response surface optimization experiments.The optimal embedding conditions were determined as follows:wall material concentration 1.06%,core wall ratio 2.1∶1 g/g,wall material ratio 2.2∶1 g/g,addition of curing agent 0.17%.Under this condition,the embedding rate of pickled pepper essence microcapsules reached 81.1%.

关 键 词：泡椒香精 微胶囊 复凝聚法 冷冻干燥 

分 类 号：TS264.3[轻工技术与工程—发酵工程]