辣椒红色素微胶囊化工艺优化及其应用

Optimization of Capsanthin Microencapsulation Process and Its Application

目的:旨在解决辣椒红色素在冷冻面制品应用中褪色的问题。方法:以辣椒红色素为芯材,以豌豆粉、高粱粉和香芋粉为壁材,通过喷雾干燥工艺制成微胶囊。以辣椒红色素微胶囊的包埋率和溶解度为考察指标,观察壁材配比、芯壁比和进风温度对微胶囊效果的影响,在单因素实验基础上进行L_(9)(3^(4))正交优化实验。结果:确定辣椒红色素微胶囊的最佳制备工艺为:壁材配比(豌豆:高粱:香芋)0.5:1:1,芯壁比1:40(mL/g),喷雾干燥进风温度200℃,抗氧化剂鼠尾草酸添加量为1.0%(g/g),在此条件下,得到辣椒红色素包埋率为95.90%,微胶囊溶解度为82.13%。粒径分布为0.252~0.831μm。室温自然光存放9周辣椒红色素保留率稳定保持在80%以上。结论:辣椒红色素微胶囊化有效地改善了辣椒红色素在冷冻面制品应用中的褪色情况。

【Objective】The purpose of this paper was to solve the fading problem of capsanthin in frozen flour products.【Method】A kind of capsanthin microcapsules was prepared through spray drying process with capsanthin as core material while pea powder,sorghum powder and taropowder as wall material.Taking the encapsulation efficiency and solubility of microcapsules as indexes,the effects of wall material ratio,core-wall material ratio and inlet air on microencapsulation were evaluated.L9(34)orthogonal experiment were carried out on the basis of single factor experiment.【Result】The results showed that the optimum preparation technology of capsanthin microcapsule were as follows:wall material ratio(pea:sorghum:taro)0.5:1:1,core to wall ratio 1:40(mL/g),the inlet air temperature of spray drying was of 200°C and the addition of antioxidant rattail acid was of 1.0%(g/g).Under these conditions,the embedding rate of capsanthin was of 95.90%,and the solubility of microcapsule was 82.13%.The particle size ranges from 0.252μm to 0.831μm.The retention rate of capsaicin was above 80% kept at room temperature under natural light for 9 weeks.【Conclusion】Microencapsulation of capsaicin could effectively improve the fading of capsaicin in frozen flour products.