摘要
以辛烯基琥珀酸酯化淀粉HI-CAP100和麦芽糊精为壁材,采用喷雾干燥法对甜橙油进行微胶囊化研究,通过对HI-CAP100和麦芽糊精比例、固形物浓度、载油量、进风温度等工艺参数进行研究,确定了最佳制备工艺条件,并对产品进行了扫描电镜观察和热分析。实验结果表明,壁材选用2:1的HI-CAP100和麦芽糊精,固性物浓度为35%,载油量为30%,进风温度为200℃时,甜橙油微胶囊包埋效率在99.4%,玻璃化转变温度为118.28℃,微胶囊颗粒近似球形,表面光滑,没有裂纹。
In this study,octenylsuccinate starch HI-CAP100 was used as the wall materials to microencapsulate orange oil by spray drying method,the products were observed by scanning electron microscope and differential scanning calorimetry,The results showed when the technological parameters were as follows：starch octenylsuccinate and malt dextrin was in proportion of 2：1 as the wall material,the oil loading was 30%,the dry solid of the emulsion was 40%,the temperature of inlet was200 ℃,the microencapsulation efficiency is 99.4%,the glass transition temperature is 116.63 ℃.Microcapsule particles is spherical,with smooth surface and no cracks.
出处
《食品科技》
CAS
北大核心
2011年第6期265-268,共4页
Food Science and Technology
基金
国家农业成果转化资金项目(2009GB2E000280)
关键词
甜橙油
喷雾干燥
微胶囊
DSC
orange oil
spray drying
microencapsulation
DSC
