关键词: 超声波, 复凝聚法, 微胶囊, 蟹味

Abstract: In order to further improve the microencapsulation effect of river crab enzymolysis liquid（RCEL）microcapsule emulsion, based on the previous research results of complex coacervation method, ultrasonic-assisted technology was used to prepare RCEL microcapsule emulsion. The wall materials of complex coacervation method were gelatin-sodium alginate and gelatin-CMC-Na, respectively. Ultrasonic power, ultrasonic time and ultrasonic temperature were selected as the investigation factors, aroma sensory score was used as the evaluation index, and L₉（3⁴）was adopted. The results showed that the optimum ultrasonic conditions when the wall material was gelatin-sodium alginate were as follows: ultrasonic power 50%（×700W）, ultrasonic time 20 min and ultrasonic temperature 30 ℃; when the wall was gelatin-CMC-Na, the best experimental conditions of microcapsules were: power 40%（×700W）, time 30min, temperature 30 ℃. Under those two conditions, RCEL microcapsules were round and regular in shape, and the number of microcapsules was large. However, on the sensory evaluation of aroma, the crab flavor after reheating with gelatin-sodium alginate as the wall material was strong, while the crab flavor after reheating with gelatin-CMC-Na as the wall material was weak. To sum up, when RCEL microcapsule emulsion was prepared by complex coacervation method, with gelatin-sodium alginate as the wall material, emulsification followed by ultrasonic treatment, the encapsulation effect was the best, and the crab flavor was the strongest after reheating.

Key words: ultrasound, complex coacervation method, microcapsulation, crab flavor