食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 112 - 118

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036283

研究报告

姜风味微胶囊制备与性质研究

  • 金旭冉 ,
  • 张剑 ,
  • 王文亮 ,
  • 宋莎莎 ,
  • 王延圣 ,
  • 李永生 ,
  • 杨正友 ,
  • 崔文甲
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  • 1(山东省农业科学院,山东 济南,250100)
    2(山东农业大学 生命科学学院,山东 泰安,271018)
第一作者：硕士研究生(崔文甲副研究员为通信作者,E-mail:clementpost@126.com)

收稿日期: 2023-05-29

  修回日期: 2023-07-26

  网络出版日期: 2024-08-21

基金资助

山东省重点研发计划项目(2021TZXD001,2022TZXD0025)

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Preparation and properties of ginger flavor microcapsules

  • JIN Xuran ,
  • ZHANG Jian ,
  • WANG Wenliang ,
  • SONG Shasha ,
  • WANG Yansheng ,
  • LI Yongsheng ,
  • YANG Zhengyou ,
  • CUI Wenjia
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  • 1(Shandong Academy of Agricultural Sciences, Jinan 250100, China)
    2(College of Life Science, Shandong Agricultural University, Taian 271018, China)

Received date: 2023-05-29

  Revised date: 2023-07-26

  Online published: 2024-08-21

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摘要

为提高姜风味成分的稳定性,以麦芽糊精、阿拉伯胶、β-环糊精为壁材采用喷雾干燥法制备姜风味微胶囊。以包埋率为评价指标优化制备工艺,并对微胶囊颗粒理化性质、微观形态及稳定性进行分析。结果表明,微胶囊的最佳制备工艺:进口温度160 ℃、喷雾空气柱45 mm及芯壁质量比1∶5。此条件下微胶囊包埋率可达81.32%,呈现完整球形结构,粒径约为15~20 μm,其含水量为2.54%,溶解度为95.5%,休止角为42.18°。GC-MS分析表明,贮藏期间姜风味微胶囊比普通姜粉的风味成分更稳定。因此,最佳条件下制备的微胶囊具有良好的流动性、溶解性且风味稳定性较高,可满足一般食品加工条件,为生姜调味产品的研发与改进提供参考。

关键词： 生姜; 微胶囊; 喷雾干燥; 理化性质; 稳定性

本文引用格式

金旭冉 , 张剑 , 王文亮 , 宋莎莎 , 王延圣 , 李永生 , 杨正友 , 崔文甲 . 姜风味微胶囊制备与性质研究[J]. 食品与发酵工业, 2024 , 50(15) : 112 -118 . DOI: 10.13995/j.cnki.11-1802/ts.036283

Abstract

To improve the stability of ginger flavor components, ginger flavor microcapsules were prepared by spray drying with maltodextrin, gum arabic, and β-cyclodextrin as wall materials.The preparation process was optimized with the embedding rate as an evaluation index, and the physical and chemical properties, micromorphology and stability of microcapsules were analyzed.Results showed that the optimal preparation process of microcapsules was as follows:inlet temperature of 160 ℃, spray air column of 45 mm, and core-to-wall mass ratio of 1∶5. Under these conditions, the embedding rate of microcapsules could reach 81.32%, showing a complete spherical structure with a particle size of about 15-20 μm, water content of 2.54%, solubility of 95.5%, and angle of repose of 42.18°.GC-MS analysis showed that the flavor components of ginger flavor microcapsules were more stable than those of ordinary ginger powder after storage.Therefore, the microcapsules prepared under the best conditions have good fluidity, solubility and flavor stability, which can meet the general food processing conditions.The microcapsules provide a reference for the development and improvement of ginger seasoning products.

Key words： ginger; microcapsule; spray drying; physical and chemical property; stability

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