摘要
以辣椒红色素微胶囊包埋率为评定指标,采用单因素实验考察辛烯基琥珀酸淀粉钠添加量、阿拉伯胶添加量、高压均质时间、固形物含量对微胶囊粉制备的影响。通过正交试验优化制备工艺并对辣椒红色素微胶囊粉的稳定性进行了研究,确定最佳制备工艺为辛烯基琥珀酸淀粉钠添加量10%、阿拉伯胶添加量5%、高压均质时间5 min、固形物含量60%。
Using the capsanthin microcapsule encapsulation rate as the evaluation index,the effects of sodium starch octenyl succinate,gum arabic,high pressure homogenization time and solid content on the preparation of microcapsules were analyzed by single factor test.The preparation conditions were optimized by orthogonal experiment and the stability of capsanthin microcapsules was studied.The optimal preparation process was determined as follows:the addition amount of starch sodium octenyl succinate is 10%,the addition amount of gum arabic is 5%,the high pressure homogenization time is 5 min,and the solid content is 60%.
作者
王远
陈德林
WANG Yuan;CHEN De-lin(Guangzhou Food Industry Research Institute Co.,Ltd.,Guangzhou 510663,Guangdong,China;Guangdong Research Center for Food Additives and Ingredients Application Engineering,Guangzhou 510663,Guangdong,China)
出处
《江苏调味副食品》
2023年第2期11-14,共4页
Jiangsu Condiment and Subsidiary Food
关键词
辣椒红
微胶囊
正交试验
稳定性
capsanthin
microcapsules
orthogonal test
stability
