摘要
研究了喷雾干燥法制备共轭亚油酸微胶囊的乳化工艺。采用大豆分离蛋白、麦芽糊精、玉米糖浆为壁材,以蔗糖酯为乳化剂,讨论了微胶囊效果评价标准和均质对乳化工艺的影响,并通过正交设计确定了最佳乳液制备的最佳工艺条件,即:预热温度80℃,预热时间60min,乳化温度30℃,乳化时间90min,乳化剂用量为水液的1.5%(W/V),在此条件下的微胶囊化产率和效率可分别达到96.19%和82.98%。
The emulsification technology of conjugated linoleic acid microencapsulation with spray-drying was studied. The soy protein isolate and maltodextrin corn syrup were used as main shell-materials with sucrose ester as emulsifier in the paper. The evaluation of microencapsulation and the effect of homogenization on emulsify technology were discussed. The results of the orthogonal test desigin showed that the optimal conditions for preparation of emulsion to be spray-dried were as follows： temperature of heat treatment 80℃, heat treatment time 60min, emulsification temperature 30℃, emulsification time 90rain and the propotion of emulsifier to water is 1.5% （W/V）, under these conditions, MEY （Microencapsulation yield） and MEE （Microencapsulation efficieney） could go up to 96.19% and 82.98%, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期310-315,共6页
Food Science
关键词
共轭亚油酸
微胶囊
乳化
工艺
conjugated linoleic acid
microencapsulatiom emulsify
technology
