羊肉风味料微胶囊制备工艺优化

速冻烤包子在预烤、速冻、冻藏、复热等各阶段中馅料香气不易保持.该项目以新疆羊尾巴油为原料,热控氧化羊脂,玉米醇溶蛋白经碱性蛋白酶酶解后,与羊脂进行美拉德反应,制备羊肉风味料.采用复凝聚法对羊脂美拉德反应后的产物进行微胶囊化,达到缓释效果,用以解决速冻烤包子香气保持问题.以微胶囊的包埋率为考察指标,观察壁材比、芯壁比、甲...

Optimization of Preparation Technology of Mutton Flavoring Microcapsules

The stuffing aroma of quick-frozen roasted buns is not easy to maintain during the various stages of pre-roasting,quick-freezing,freezing and reheating.In this paper,sheep tail oil from Xinjiang is used as the raw material to prepare mutton flavoring by means of heat control and oxidation of mutton fat and Maillard reaction between zein and mutton fat after enzymatic hydrolysis by alkalase.The complex coacervation method is used to microcapsule the products of Maillard reaction of mutton fat to achieve slow release effect,so as to solve the problem of maintaining the aroma of quick-frozen roasted buns.The effects of ratios of wall materials,ratios of core materials and wall materials,formaldehyde additive amount and pH value on the morphology and embedding effect of microcapsules are observed by taking the embedding rate of microcapsules as the investigation index,and then the orthogonal test is carried out on the basis of single factor test to optimize the process parameters of complex coacervation method.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)is used to analyze the flavor components of roasted buns.The results show that the optimal preparation process of mutton flavoring microcapsules by complex coacervation method is as follows:pH is 3.4,the ratio of wall materials(the ratio of gelatin to sodium alginate)is 1∶2,the ratio of core material to wall material is 1∶1,the formaldehyde additive amount is 5 mL.Under such conditions,the average embedding rate of mutton flavoring microcapsules is 97.24%,and the microcapsules have a significant effect on preserving the flavor of roasted buns.