锐孔法制作食醋微胶囊

以液态发酵醋为材料,采用锐孔-凝固浴法制作食醋微胶囊,研究海藻酸钠浓度、CaCl2浓度、食醋酸度、操作温度4个参数对食醋微胶囊化效果的影响,利用响应面分析法优化工艺条件。结果表明:操作温度(x4)、海藻酸钠浓度的二次方(x12)、食醋酸度(x3)和操作温度(x4)的交互作用(x3x4)对包埋率的影响极显著。优化回归模型为y=47.78+2.10x1+4.37x4-4.14x12+1.70x22-4.01x3x4,可用于预测食醋微胶囊的包埋率。优化条件为,海藻酸钠浓度30g/L、CaCl2浓度5g/L、食醋酸度4%、操作温度为45℃,包埋率可达75.52%。食醋胶囊为米黄色,颗粒圆整,大小均匀,具有较好的硬度和弹性。

Study on Microencapsule of Vinegar by Piercing-solidifying Method

Vinegar has many healthy functions,such as cosmetic,appetizing,reducing blood lipids and weight control.In this study,vinegar microencapsule was made by liquor-fermented vinegar in orifice-coagulation bath.The effects on vinegar microencapsulation of four parameters such as sodium alginate concentration,CaCl 2 concentration,the acidity of vinegar and operating temperature were investigated.the response surface method(RSM)was used to optimum technology conditions.The influence of the operating temperature x4,the quadratic alginate concentration x 2 1 and the interaction(x 3 x 4)of vinegar acidity x 3 had a significant effect on microencapsulation efficiency.Optimized model was y = 47.78+ 2.10 x 1 +4.37 x 4-4.14 x 2 1+1.70 x 2 2-4.01 x 3x 4.The formula can be used to predict the encapsulation efficiency.According to optimized model and verification test,the optimistic condition was sodium alginate concentration 3%,CaCl 2 concentration 0.5%,vinegar acidity 4%,operating temperature 45℃,and the encapsulation efficiency of the productions was 75.52%.Vinegar microencapsule was rice yellow,spherical,smooth,uniform with preferable hardness and elasticity.