β-环糊精包埋黑胡椒油树脂工艺研究

Study on the Microencapsulation of Black Pepper Oleoresin by β-cyclodextrin Inclusion

采用β-环糊精通过饱和水溶液法制备黑胡椒油树脂,对芯壁质量比、β-环糊精浓度、包埋温度以及包埋时间对包埋产率、包埋效率及所得微胶囊色差的影响进行研究,并将最适条件下制备的黑胡椒油树脂微胶囊添加至香肠中进行感官评定。结果表明,β-环糊精包埋黑胡椒油树脂的最佳工艺参数为芯壁质量比1∶10、β-环糊精浓度15%、包埋温度55℃、包埋时间120 min。在此条件下得到的黑胡椒油树脂微胶囊产品为淡黄色疏松状粉末,具有一定的黑胡椒油香气,颗粒细小均匀,具有良好的流动性和较高的堆积密度。将其添加至香肠后,香肠仍具有良好的弹性,口味偏甜且具有黑胡椒油典型的滋气味。

This study aimed to investigate the microencapsulation of black pepper oleoresin by β-cyclodextrin inclusion in saturated aqueous solution. The effects of core to wall ratio,β-cyclodextrin inclusion content,inclusion temperature and inclusion time on the microencapsulation efficiency,microcapsule yield and the chromatic value of the microcapsules were measured. Additionally,microcapsules were prepared under optimized conditions and added to sausage for sensory evaluation. The results showed that the optimum conditions for black pepper oleoresin microencapsulation by β-cyclodextrin inclusion were core to wall ratio1 ∶ 10(mass ratio),β-cyclodextrin concentration 15%,inclusion temperature 55 ℃ and inclusion time 120 min.The resultant microcapsules were light yellow in appearance with a typical flavor of black pepper oil,a narrow particle size,good fluidity,and high bulk density. After adding the microcapsules into the sausage,the sausage still had good elasticity,the taste was sweeter and it had the typical taste of black pepper oil.