摘要
文章研究了以β-环糊精为壁材制备葱油香精微胶囊的工艺,考察了制备工艺中芯壁比、β-环糊精浓度、包埋温度、包埋时间对β-环糊精制备葱油香精微胶囊包埋效果的影响,通过实验得到了葱油香精微胶囊的最佳工艺条件,芯壁比1∶10,β-环糊精浓度为15%,包埋温度为50℃,包埋时间为120 min,同时对微胶囊产品进行了初步的质量评定。
The present work discussed the manufacture of microencapsulation of onion oil flavor by β-cyclodextrin. The effect of processing parameters which included the ratio of core to wall, concentration of β-eyelodextrin, temperature and time on the microencapsuIation efficiency was evaluated. The optimum condition was fellows, the ratio of core to wall was 1： 10,the concentration of β-cyclodextrin was 15% and the embedding temperature was 50 ℃ for 120 rain. Then the quality assessment of the Microcapsules was investigated.
出处
《中国调味品》
CAS
北大核心
2011年第3期61-63,70,共4页
China Condiment
关键词
Β-环糊精
葱油香精
微胶囊
β-cyclodextrin
onion oil flavor
microencapsulation
