用于酸性饮料中的β-胡萝卜素微粒的开发

Development of β-Carotene Microparticles Used in Acidic Beverage

为研究适合在酸性饮料中应用的β-胡萝卜素微粒的配方和工艺,分别以变性淀粉、阿拉伯胶、明胶、酪蛋白酸钠作乳化剂;融化温度140℃~170℃;融化时间50~300 s;β-胡萝卜素晶体颗粒大小2~200μm;通过检测β-胡萝卜素乳液的晶体粒径、β-胡萝卜素含量和光照稳定性,筛选出最佳的配方和工艺。得出的制作用于酸性饮料的β-胡萝卜素微粒的最佳配方及工艺为:以阿拉伯胶为乳化剂,溶解温度150℃,溶解时间60 s,β-胡萝卜素晶体研磨后颗粒大小2μm左右。

Study the formulation and process of β-carotene microcapsules used in acidic beverage. There were many factors that affected the quality of beta-carotene microcapsules, such as the size of beta-carotene crystal grain, heating temperature, heating time, emulsifier and so on. Using modified starch, gum arabic, gelatin, sodium caseinate as emulsifier, melting temperature at 140℃-170℃, melting time of 50-300 s, Beta-carotene crystal grain size of 2-200 μm, the best production condition was screened by the particle size of beta-carotene crystal grain in the emulsion, content and illumination stability of beta-carotene emulsion. The optimum formulation and process were obtained that the gum arabic as emulsifier, melting temperature at 150℃, the melting time of 60 s, and the beta-carotene crystal grinding particle size about 2 μm.