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
唐人杰 1周晓群 2杨春梅 3李敏婕 3何庆 3黄静 1罗丹 1后鹏飞 1郝天赐4
作者信息
- 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
- 折叠
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%.
Abstract
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Key words
pickled pepper essence/microcapsules/complex coagulation method/freeze drying引用本文复制引用
基金项目
四川省科技计划面上项目(2023YFN0059)
出版年
2024
NETL
NSTL
万方数据