摘要
本文报导以鲜大蒜为原料,用55%酒精为溶剂,经连续渗漉所得油树脂为心材,以食用胶为壁材,经乳化、均质、喷雾干燥而得制备大蒜油树脂微胶囊的工艺程序,并进行了技术参数的检测:微胶囊含水率7.12%、心材包埋率97%、收得率89.5%、有效成分含量0.4758%(W/W)、溶剂残留量4.2ppm。
Microencapsulation process of garlic oleoresin which was extracted as core-material from fresh garlic with a 55% ethanol solution was .investigated,including emulsion and spray-drying,The edible gums were selected as wall-material.The moisture content in microencapsulation of garlic oleoresin microencapsulation and retention ratio of core-material are 7.12%, 89.5% and 97% respectively.The content of garlic active principle in microencapsulation is 0.4758%.(w/w) remnant of solvent is .2ppm.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第2期16-20,共5页
Science and Technology of Food Industry