海藻酸钠含水凝胶球的制备及特性表征

Preparation and Characterization of Sodium Alginate Hydrogel Beads

为有效减少一次性塑料瓶的使用,替代饮用水的塑料瓶包装,本文利用离子交联及反向球化技术制备海藻酸钠含水凝胶球,在此基础上结合质构仪测试、感官测评,研究不同配比的海藻酸钠与乳酸钙及其交联时间对含水凝胶球刺穿强度和水分透过率的影响,得出了最佳制备参数为:海藻酸钠∶水=1∶90,乳酸钙∶水=1∶45,反应交联时间4 min。在该参数下制备的含水凝胶球具有较好的弹性,刺穿强度以及感官风味。

In order to effectively reduce the use of disposable plastic bottles,sodium alginate hydrogel beads were prepared by the ionic cross-linking reaction and reverse spherification technology.On this basis,combined with texture analyzer test and sensory evaluation,the effects of different ratios of sodium alginate and calcium lactate and their crosslinking time on the penetration strength and water permeability of hydrogel beads were studied.The optimal preparation parameters were obtained as follows:sodium alginate∶water=1∶90,calcium lactate∶water=1∶45,and reaction cross-linking time was 4 min.The hydrogel beads prepared under this parameter had good elasticity,puncture strength and sensory flavor.