响应面试验优化盐焗鸡卤汁分离鸡油微胶囊化工艺

以辛烯基琥珀酸淀粉钠和麦芽糊精为复合壁材对精炼过后的鸡油进行喷雾制作微胶囊鸡油。通过响应面分析法获得最佳微胶囊制作工艺条件为进风温度190 ℃、均质压力39 MPa、进样速率15 mL/min，最终微胶囊鸡油产品包埋率为95.9%。微胶囊鸡油呈规则球状，表明较光滑，减少了与外界接触的机会，减慢了氧化速率。产品经（60±1）℃加速氧化5 d后，过氧化值仅为对照样品的1/3，抗氧化效果明显。

Optimization of Microencapsulation of Oil Separated from Water-Boiled Salted Chicken Marinade by Response Surface Methodology

Starch sodium octenyl succinate (SSOS) and maltodextrin (MD) were used as the wall materials to prepare
microencapsulated refined chicken oil by spray-drying method. The spray drying conditions were optimized by response surface
methodology as follows: air inlet temperature, 190 ℃; homogenization pressure, 39 MPa; and feed flow rate, 15 mL/min.
The microencapsule efficiency of the product was 95.9% under these conditions. Spray-dried microcapsules appeared to
be regular spheres with smooth surface so as to reduce the chance of contact with the outside world and slow down the
oxidation rate. The peroxide value of total oil in microcapsules remained one third after accelerated oxidation at (60 ± 1) ℃
for 5 days, which revealed a promising oxidation stability of chicken oil in microcapsules.