Study On Release Kinetics Of Slow-Release Pellets And Fixed Slow-Release Beverage

Slow-release beverage is a new type of solid beverage by controlled release technology. In this paper, new compound slow-release pellets was prepared to determine suitable preparation technology, study slow-release property and mechanism and produce slow-release beverage by coating method, using polysaccharide as main material. The main results are as follows:(1) Preparation technology of slow-release pelletsEffects of addition of gum acacia, proportion of core and wall, proportion of maltodextrin and starch, different source of gum and different kinds of starch on morphology, size distribution and slow-release property were studied. Results indicated that the suitable preparation technology was that core material of single crystal type slow-release pellet was prepared by coating method with sucrose as core and gum acacia(3.3%, w/w), maltodextrin(20.0%, w/w), starch(20.0%, w/w) and sucrose(26.7%, w/w) as wall. Wall skeleton was composed by extended gun aracia molecule chains with starch granule, sucrose powder and maltodextrin filling.(2) Slow-release property of slow-release pellets in typical systemSlow-release property of slow-release pellets simulated by first order kinetics model reached high accuracy in distilled water, milk and soybean milk simulation system. First order kinetic constant(K) of sucrose were 0.17-0.65min-1 in,0.24-0.52min-1 in,0.19-0.53min-1. The more addition of gum arabic, the higher proportion of well, the less proportion of maltodextrin, K of slow-release pellets was smaller. K of pellets made of low viscocity gum arabic and gelatin was larger. K of pellets made of micronization starch was small. Pellets made of high viscocity gum arabic and low viscocity gum arabic had smooth surface, few bonded particles and suitable K(0.2722min-1).(3) Release mechanism mathematical model of slow-release pelletsMechanism of slow-release pellets in release procedure included solution and diffusion of sucrose, swelling of macromolecule wall and erosion. Dynamic state release of slow-release pellets was divided into two sections including swelling of maltodextrin, erosion of gun Arabic, rapid solution and diffusion of sucrose, slow solution and release of sucrose. Release process was described with exponential model had high accuracy.(4) Research and development of fixed slow-release beveragesBanana and chocolate slow-release pellets were prepared with turmeric yellow (0.17%, w/w), sucralose(0.10%, w/w), banana essence(0.2%, w/w) and ccocoa(6%, w/w) in wall, under suitable preparation. Product had smooth surface, aequalis color, suitable aroma, uniformly flavor release speed and good sensory properties. The two pellets were packed in fixed suction pipes to prepare flavor fixed slow-release beverages. They were eluted with 30℃distilled water to simulate dynamic state imbibition process. K of release curve were 0.3071 and 0.2737min-1 separately. During 3 months storage, water content decreased gradually and total bacteria number was below 1000cfu/g, consistent with national hygienic standards of solid beverage.