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投稿时间：2026-01-29
投稿时间：2026-01-29
中文摘要: 该研究利用正向球化技术，将山苍子精油和海藻酸钠溶液混合制成芯液，然后将芯液逐滴滴入乳酸钙溶液形成凝胶包埋结构，经蒸馏水漂洗后制得山苍子精油香口爆珠。以跌落测试、外观测试和感官评定结果为指标，通过单因素试验和正交试验，探究山苍子精油香口爆珠的最优制备工艺。试验结果表明，山苍子精油香口爆珠的最佳配方为海藻酸钠添加量1.00%、乳酸钙添加量2%、山苍子精油添加量1.25%、白砂糖添加量20.0%、柠檬精油添加量1.00%、薄荷精油添加量1.25%、成球反应时间5.0 min，制得的爆珠外观圆润饱满，表面光滑，口感较佳，爆浆感突出。
Abstract:In this study，oral freshening bursting beads containing Litsea cubeba essential oil were prepared using forward spherification technology. A core solution was first prepared by mixing Litsea cubeba essential oil with a sodium alginate solution. This core solution was then dripped into a calcium lactate solution to form a gel-encapsulated structure，which was subsequently rinsed with distilled water to obtain the final product. The preparation process was optimized using a combination of single-factor tests and an orthogonal experiment，with drop test results，appearance evaluation，and sensory assessment as the key criteria. The results showed that the optimal formulation consisted of 1.00% sodium alginate，2% calcium lactate，1.25% Litsea cubeba essential oil，20.0% white sugar，1.00% lemon essential oil，and 1.25% peppermint essential oil，with a spherification reaction time of 5.0 min. The bursting beads prepared under these conditions exhibited a plump and rounded appearance，a smooth surface，a pleasant taste，and a pronounced bursting sensation.
keywords: Litsea cubeba essential oil bursting beads sodium alginate calcium lactate oral freshening
文章编号：202612011 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（82404907）；浙江省自然科学基金资助项目（LLSQN26H280003）；丽水市创新引导研发项目（2025cxyd003）
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