摘要
开发一款稳定性较好的微胶囊花青素复合盐。首先,以黑米花青素、食盐、阿拉伯胶和羟丙基-β-环糊精为原料,以包埋率为指标,采用单因素试验,确定了最佳芯壁比、固形物含量、壁材配比乳化物添加量和均质速度。在此基础上,进一步通过正交试验,确定了其最佳工艺为芯壁比1∶7,固形物含量15%,乳化物含量2%,壁材比3∶2(阿拉伯胶∶羟丙基-β-环糊精),均质速度11000r/min。最后,以包埋率为指标,通过单因素试验,优化了复合盐的喷雾干燥工艺条件,即进风温度180℃,出风温度100℃,进料速度2500mL/h。经过喷雾干燥后,花青素的包埋率为91.31%,其稳定性较包埋前有显著提高。经过微胶囊包埋处理后,微胶囊花青素复合盐成分如下:食盐90%,花青素0.91%,吐温-801.82%,阿拉伯胶3.81%,羟丙基-β-环糊精2.55%。
In this paper,a kind of salt containing anthocyanins with higher stability was explored.First,black anthocyanins,salt,acacia and hydroxypropyl-β-cyclodextrin as main materials,the core-wall ratio,solid shape,wall ratio and emulsion content were explored in term of embedding rate in single factor experiments.Subsequently,the parameters were optimized in an orthogonal experiment.The results were core wall ratio 1∶7,solid content 15%,emulsion content 2%,wall ratio 3∶2(Arabic gum∶hydroxypropyl-β-cyclodextrin)and homogenization speed 11 000 r/min.On this basis,the spray drying process of the salt was optimized in single factor experiments in term of embedding rate,which was inlet air temperature 180℃,outlet temperature 100℃,feed rate 2 500 mL/h.After spray drying,the microcapsules embedding rate of the anthocyanins was 91.31%and the anthocyanins showed higher stability than that before.After microcapsule embedding treatment,the microcapsule anthocyanin complex salt compositions were as follows:salt 90%,anthocyanin 0.91%,Tween-80 1.82%,gum arabic 3.81%and hydroxypropyl-β-cyclodextrin 2.55%.
作者
王嘉琪
涂李军
朱勇生
孙汉巨
王军辉
何述栋
张强
WANG Jiaqi;TU Lijun;ZHU Yongsheng;SUN Hanju;WANG Junhui;HE Shudong;ZHANG Qiang(School of Food and Bioengineering,Hefei University of Technology,Hefei,Anhui 230009,China;Anhui Key Laboratory of Compound Condiment,Anhui Qiangwang Seasoning Food Co.,Ltd.,Jieshou,Anhui 236500,China)
出处
《农产品加工》
2019年第11期26-31,共6页
Farm Products Processing
基金
国家自然科学基金项目“基于分子修饰的黑米花青素对肠道益生菌的增殖作用及构效关系研究”(31771974)
2016年度安徽省科技重大专项项目“豆粕酶法制备美拉德风味肽及其在复合调味盐中的产业化应用”(16030701081)
关键词
花青素
食盐
微胶囊
喷雾干燥
包埋处理
anthocyanin
salt
microcapsules
spray dry
embedding treatment