红瓜子油微胶囊化的乳化工艺研究

Study on Emulsification Technology of Red Melon Seed Oil Microencapsulation

以大豆分离蛋白和麦芽糊精作为复合壁材,单甘酯和蔗糖酯作为复合乳化剂,研究红瓜子油微胶囊化的乳化工艺。结果表明,微胶囊化红瓜子油的最佳乳化条件为:剪切乳化时间5 min、壁材比(大豆分离蛋白与麦芽糊精)1︰3、芯壁比3︰5、复合乳化剂用量0.5%(单甘酯与蔗糖酯质量比4︰6)、乳化温度70℃。在此工艺条件下乳化稳定性为96.5%。

Using soybean protein isolate and maltodextfin as composite wall materials, glycerol monostearate and sucrose fatty acid ester as compound emulsifier, the emulsification technology of red melon seeds oil microencapsulation was studied. The results showed that the optimum condition of emulsifying red melon seed oil for microcapsulation was shearing emulsification time 5 min, ratio of wall materials （soybean protein isolate and maltodextrin） 1 ： 3, ratio of core to wall material 3 - 5, dosage of emulsifiers 0.5% （ratio of glycerol monosteamte to sucrose fatty acid ester 4 ： 6） and emulsifying temperature 70℃. The emulsification stability reached to 96.5% under such condition.