CAJ | 학술논문

采用超声波-微波联合技术提取橘皮中的色素，并以橘皮色素为芯材，加入微孔淀粉，以明胶为壁材，对橘皮色素进行微胶囊化。结果表明：微胶囊化最佳工艺条件为芯壁材比例1∶10，明胶浓度8％，微孔淀粉添加量为色素的4倍，包埋时间1．5 h。此条件下，微胶囊产品包埋率为98．46％。微胶囊化橘皮色素对光、温度、pH、食品添加剂等的稳定性也有一定的改善。
채용초성파-미파연합기술제취귤피중적색소，병이귤피색소위심재，가입미공정분，이명효위벽재，대귤피색소진행미효낭화。결과표명：미효낭화최가공예조건위심벽재비례1∶10，명효농도8％，미공정분첨가량위색소적4배，포매시간1．5 h。차조건하，미효낭산품포매솔위98．46％。미효낭화귤피색소대광、온도、pH、식품첨가제등적은정성야유일정적개선。
Ultrasonic and microwave assisted extraction of pigment from citrus peel with microporous starch as adsorbent and gelatin as wall material is studied.The experimental results show that the optimum conditions of microencapsulation are as follows:the ratio of core material to wall material of 1∶10,gelatin concentration of 8%,the additive amount of microporous starch is 4 times of pigment, embedding time of 1.5 h,under such conditions,embedding rate is 98.46%.The stability of microencapsulation citrus peel pigment against light,heat,pH,food additives and so on is improved.