微胶囊化苯甲酸钠对佛手蜜饯加工及其品质的影响研究
Influence Study of Sodium Benzoate Microcapsules on Processing and Quality of Bergamot Candied Fruit
石仕屏 1许淼鑫 1王莹莹 1何士超 1姚冰琪 1郭仕仪 1罗珊1
作者信息
- 1. 韩山师范学院生命科学与食品科技学院,广东潮州521041
- 折叠
摘要
[目的]考察微胶囊化苯甲酸钠在佛手蜜饯加工中的作用及其对蜜饯品质的影响.[方法]以β-环糊精和阿拉伯胶为复合壁材,采用喷雾干燥法制备苯甲酸钠微胶囊产品后再将其添加至佛手蜜饯生产加工中,分析其在4种不同蜜饯腌渍液中的释放速率及其对佛手蜜饯的感官品质与防腐效果的影响.[结果]微胶囊化苯甲酸钠在腌渍液1(使用3个月的50％盐水+50％青梅水)中的释放速率最快,在腌渍液3(使用12个月的青梅水)中的释放速率最慢;产品的感官综合评分以腌渍液1处理后为最高,且微胶囊化苯甲酸钠能有效抑制微生物生长.[结论]微胶囊技术用于佛手蜜饯加工有一定的实际可操作性.
Abstract
[Objective] To explore the effects of sodium benzoate microcapsules on processing and quality of bergamot candied fruit.[Method] Taking β-cyclodextrin and Arabic gum as compound wall material, and sodium benzoate microcapsules were prepared through spray-drying method and then they were added into the bergamot candied fruit production process.The releasing rate of sodium benzoate microcapsules in different curing liquids, effects on sensory quality and antiseptic effect were analyzed.[Result] The releasing rate of sodium benzoate microcapsules in curing liquid 1 (50％ salt liquid combined with 50％ brine greengage liquid) was fastest, in curing liquid 3 (brine greengage liquid used for 12 months) was slowest.The highest sensory comprehensive score was received with curing liquid 1 treatment, and sodium benzoate microcapsules could effectively inhibit the growth of microorganisms.[Conclusion] Use of microcapsule technology to bergamot candied fruit processing has a certain practical operability.
关键词
微胶囊化苯甲酸钠/佛手蜜饯/品质/影响Key words
Sodium benzoate microcapsules/Bergamot candied fruit/Quality/Influence引用本文复制引用
基金项目
2015年度广东大学生科技创新培育项目()
国家星火计划项目(2011GA780023)
国家大学生创新创业训练项目(200310578016)
韩山师范学院2012年大学生创新性实验计划项目(2012039)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据