真姬菇微胶囊制备工艺优化及风味保持效果评价

Optimization of Preparation Process of Hypsizygus marmoreus Microcapsules and Its Effect on Flavor Preservation

以真姬菇浆为芯材,以辛烯基琥珀酸淀粉酯为壁材,使用喷雾干燥技术制备真姬菇微胶囊以保持真姬菇风味。以包埋率为考察指标,分析芯壁比、真姬菇浆料浓度、乳化剂添加量、喷雾干燥塔进风温度对微胶囊效果的影响,在单因素试验基础上进行L9(34)正交试验优化工艺。制备真姬菇微胶囊的最优工艺条件为芯壁比1∶2.5,进风温度200℃,乳化剂添加量0.1%,真姬菇浆料浓度6%。在此条件下,真姬菇微胶囊的包埋率为95.32%。电子鼻测试结果表明,真姬菇微胶囊制作的饼干比用真姬菇浆制作的饼干的风味保持效果更好。1-辛烯-3-醇是真姬菇特征风味成分;真姬菇微胶囊化风味保持效果好。

In order to maintain the flavor of Hypsizygus marmoreus(HM),the Hypsizygus marmoreus microcapsules were prepared by spray drying technology with Hypsizygus marmoreus pulp(HMP)as core material and octenyl succinic acid starch ester as wall material.The embedding rate was used as the index,and the influence of ratio of core to wall,concentration of HMP,additive amount of emulsifier,and air inlet temperature of spray drying tower on the microcapsule effect were observed.On the basis of single factor experiment,L9(34)orthogonal experiment was carried out to optimize the process.The results showed that the optimal preparation technological parameters of HM microcapsules were as follows:ratio of core to wall 1∶2.5,air inlet temperature 200℃,emulsifier 0.1%,and concentration of HMP 6%.Under these conditions,embedding rate of HM microcapsules was up to 95.32%.The results of electronic nose test showed that the flavor retention effect of the biscuits made by the microcapsules was better than that of the biscuits made by HMP.Characteristic flavor component of HM was 1-Octen-3-ol.The effect of microencapsulation on HM flavor retention was good.