摘要
为开发新型高汤微胶囊粉体调味料,设计搭建了用于高汤粉体加工的超声波喷雾-冷冻干燥实验装置。通过扫描电镜分析和粒度分析,对雾化阶段进样体积流量、超声波功率、料液比、退火温度和时间等影响高汤微胶囊粉体包埋的5种因素进行了优化。以麦芽糊精为壁材,对高汤中的风味物质、滋味物质等进行包埋,经由超声波喷雾-冷冻干燥实验装置,制成微胶囊粉体。结果表明,通过对微胶囊粉体微观结构及粒度指标的分析,确定在进样体积流量3 mL/min、超声波功率3 W、物料固形物浓度5%,退火时间5 h,退火温度为-40℃时,所得到的微胶囊粉体的形态和粒度最好,粉体平均粒径23.11μm。
To develop a new type of soup microcapsule powder seasoning,an ultrasonic spray freeze drying experimental device for powder processin was designed and built.Five factors affecting the embedding of broth microcapsule powder,such as sample flow rate,ultrasonic power,material concentration,annealing temperature and time were optimized by SEM and particle size analysis.Maltodextrin was used as wall material,and the flavor substances and taste substances in the broth were embedded,then the microcapsule powder was prepared by ultrasonic spray freeze drying experiment device.The result showed that the best morphology and microcapsule particle size of 23.11μm powder were obtained in the conditions as follow:the injection flow rate of 3 mL/min,the ultrasonic power of 3 W,the solid concentration of 5%,the annealing time of 5 h,and the annealing temperature of 40℃.
作者
郑旭
薛佳
张玉莹
周政
黄旭辉
傅宝尚
祁立波
秦磊
ZHENG Xu;XUE Jia;ZHANG Yuying;ZHOU Zheng;HUANG Xuhui;FU Baoshang;QI Libo;QIN Lei(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,China)
出处
《大连工业大学学报》
CAS
北大核心
2020年第6期406-411,共6页
Journal of Dalian Polytechnic University
基金
国家重点研发计划(2016YFD0400404).
关键词
高汤粉体
超声
喷雾-冷冻干燥
微胶囊
broth powder
ultrasonic
spray-freeze drying
microcapsule
作者简介
周政(1997-),男,硕士研究生;通信作者:秦磊(1984-),男,高级实验师。
