鸭肉香精制备响应面优化及其微胶囊化研究

Preparation Technology of Duck Essence by Response Surface Methodology and Its Microencapsulation

以鸭肉为原料,研究了鸭肉香精工艺及其微胶囊化工艺。通过响应面分析法和正交试验,获得鸭肉香精的最佳制备工艺及其微胶囊化最佳工艺。结果表明:鸭肉香精制备最佳工艺条件为热反应时间79.8min,热反应温度118.5℃,pH 5.2,木糖添加量9.5%,L-半胱氨酸盐酸盐添加量2.5%。鸭肉香精微胶囊化最佳工艺条件为壁材浓度16%,芯壁质量比1∶5,均质压力28 MPa,进、出风温度130,75℃。

This study mainly discusses the preparation technology and microencapsulation of duck essence.The response surface methodology and orthogonal test are designed to obtain the optimum preparation condition and microencapsulation condition of duck essence.The optimum preparation condition of duck essence is as follows：the thermal reaction time is 79.8 min,the thermal reaction temperature is 118.5 ℃,pH is 5.2,and the additive amount of xylose is 9.5%,the additive amount of L-cysteine hydrochloride is 2 .5%.The optimum microencapsulation condition of duck essence is as follows：the compound wall material concentration is 1 6%,the core material/wall material weight ratio is 1 ∶5,the homogenizing pressure is 28 MPa,the air inlet temperature and air outlet temperature is 130 ℃ and 75 ℃.