摘要
以液态发酵醋为材料,采用锐孔-凝固浴法制作食醋微胶囊,研究海藻酸钠浓度、CaCl2浓度、食醋酸度、操作温度4个参数对食醋微胶囊化效果的影响,利用响应面分析法优化工艺条件。结果表明:操作温度(x4)、海藻酸钠浓度的二次方(x12)、食醋酸度(x3)和操作温度(x4)的交互作用(x3x4)对包埋率的影响极显著。优化回归模型为y=47.78+2.10x1+4.37x4-4.14x12+1.70x22-4.01x3x4,可用于预测食醋微胶囊的包埋率。优化条件为,海藻酸钠浓度30g/L、CaCl2浓度5g/L、食醋酸度4%、操作温度为45℃,包埋率可达75.52%。食醋胶囊为米黄色,颗粒圆整,大小均匀,具有较好的硬度和弹性。
Vinegar has many healthy functions, such as cosmetic, appetizing, reducing blood lipids and weight control. In this study, vinegar microencapsule was made by liquor--fermented vinegar in orifice--coagulation bath. The effects on vinegar microeneapsulation of four parameters such as sodium alginate concentration, CaCl2 concentration, the acidity of vinegar and operating temperature were investigated, the response surface method（RSM） was used to optimum technology conditions. The influence of the operating temperature x4, the quadratic alginate concentration x1^2 and the interaction （x3x4） of vinegar acidity x3 had a significant effect on microencapsulation efficiency. O17timized model was y = 47.78 ＋ 2.10x1 ＋ 4.37 x4 -- 4.14 x1^2 ＋1.70x2^2-4.01x3x4. The formula can be used to predict the encapsulation efficiency. According to optimized model and verification test, the optimistic condition was sodium alginate concentration 3%, CaCl2 concentration 0.5%, vinegar acidity 4%, operating temperature 45℃ ,arid the encapsulation efficiency of the productions was 75.52%. Vinegar microencapsule was rice yellow, spherical, smooth, uniform with preferable hardness and elasticity.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第5期85-89,共5页
Food and Fermentation Industries
关键词
食醋
微胶囊
锐孔法
响应面
vinegar, microencapsulation, piercing method, RSM
