摘要
为了提高玉米黄粉黄色素的稳定性和应用范围,以玉米黄粉色素为原料,通过单因素和正交试验,研究了研磨法制备玉米黄粉色素微胶囊工艺。研究结果表明,玉米黄粉色素微胶囊化最佳工艺条件为:芯材与壁材的质量比为3︰7,研磨时间为30 min,研磨温度为40℃,变性淀粉与β-环糊精的质量比为3︰4,在此条件下,产品微胶囊化效率达到84.5%。
In order to develop the stability and use of the com pigment resource reasonably, the optimal process of microencapsu- lation of yellow pigment from com gluten meal was explored on the basis of single factor and orthogonal array experiments. The optimal microencapsulation conditions were found to be： core material and wall ratio was 3 ： 7, grinding temperature 40 ℃, time 30 min, component ratio of modified starch and β-cyclodextrin 3 ： 4. The yellow pigment microencapsulation yield was 84.5%.
出处
《食品工业》
北大核心
2014年第3期48-50,共3页
The Food Industry
关键词
研磨法
微胶囊化
玉米黄粉
黄色素
grinding method
microencapsulation
corn gluten meal
yellow pigment
