关键词: 河蟹, 复凝聚法, 微胶囊, 蟹味

Abstract: In order to keep the strong flavor of the river crab enzymolysis liquid（RCEL）in the process of storage, transportation, processing and utilization and avoid its volatilization, RCEL was prepared by the complex coacervation method. With gelatin alginate solution and gelatin sodium carboxymethyl cellulose（CMC-Na）solution as wall materials respectively, RCEL was used as core material to study the influence of pH value, wall material ratio and wall core ratio on the encapsulation effect of microencapsulated emulsion in the condition of complex coagulation. The experimental results showed that the optimum process of selecting gelatin sodium alginate as wall material was as follows: adjusting the pH of the solution to 4.0, the ratio of gelatin to sodium alginate to 2∶1 and the ratio of wall to core to 1∶3; when gelatin CMC Na was selected as wall material: pH 3.4, Gelatin: CMC-Na 2∶1, and wall core ratio 1∶2. The RCEL microcapsules obtained under those two conditions were round, spherical and numerous, and the individuals were homogeneous. When the emulsion was reheated, it could smell strong crab. This research will widen the application field of crab.

Key words: river crab, complex coagulation method, microcapsulation, crab flavor