摘要
以荆芥油为芯材,以大豆分离蛋白为壁材,利用乳化和喷雾干燥相结合的方法制备粉末荆芥油。确定的最佳制备工艺条件为:采用单甘酯加吐温-60(HLB=8·0)为乳化剂,添加量为1·5%,乳化温度80℃,明胶添加量2%,荆芥油与壁材大豆分离蛋白的比例为0·5:1,乳状液总固形物浓度为30%。喷雾干燥进风温度210℃,出风温度85℃。该条件下制备的荆芥油粉末微胶囊化效率达88·1%,表明该法是一种适宜的粉末荆芥油制备方法。
Making use of Schizonepeta tenuif olia Briq.volatile oil(SBO)as core material and soybean protein as wall material,SBO powder was prepared by emulsification and spray drying.The optimum processing conditions were as follows:monoglyceride combining with tween-60(HLB=8.0)as emulsifier,emulsion concentration1.5%,emulsion temperature 80℃,gelatin concentration 2.0%,ratio of oil to wall materials 0.5:1,the solid content of emulsion 30%,temperatures of inlet and outlet of spray drying were 210℃ and 85℃,respectively.Under the optimum conditions,the embedding efficiency reached 88.1%.So this method was a suitable method for preparation of SBO powder.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第12期238-239,242,共3页
Science and Technology of Food Industry
基金
国家自然科学基金项目(20876152)
关键词
荆芥油
乳化
喷雾干燥
微胶囊
Schizonepeta tenuif olia Briq.volatile oil
emulsion
spray drying
microcapsule