基于响应面法优化“二次包埋”制备蓝莓爆爆珠的工艺研究

Optimization of the Process of Preparing Blueberry Liquid-core Hydrogel Beads by“Secondary Gelation”Based on Response Surface Method

以蓝莓果汁为芯材,海藻酸钠为壁材,利用二次包埋的方式对蓝莓果汁进行包埋制备蓝莓爆爆珠,运用Box-Behnken响应面设计,建立回归模型,优化选择爆爆珠包埋的工艺条件。结果表明:在第一次凝胶时间为17 min,乳酸钙浓度为0.121 mol/L;第二次凝胶时间为6 min,乳酸钙浓度为0.068 mol/L时,可得最大包埋率为87.43%。

By using blueberry juice as the core material and sodium alginate as the wall material,blueberry burst beads were prepared by embedding blueberry juice twice.Box-Behnken response surface design was used to establish regression model and optimize the embedding conditions.The results show that when the first gel time is 17 min and the calcium lactate concentration is 0.121 mol/L;the second gel time is 6 min and the calcium lactate concentration is 0.068 mol/L,the maximum embedding rate can be obtained 87.43%.