摘要
对番荔枝子油微胶囊化工艺进行研究。通过喷雾干燥法制备番荔枝子油微胶囊。在单因素试验基础上,采用正交试验法优化番荔枝子油微胶囊化工艺,确定了番荔枝子油微胶囊化工艺最佳条件:单甘酯添加量为1.6%,壁材与芯材比为2.0:1,进风温度为200℃,进料速度为4.0 mL/min。
The microencapsulation technology of Annona seed oil was studied in this paper.The microencapsulation of Annona seed oil was prepared by spray drying method.On the basis of single factor experiment,orthogonal experiment was used to optimize the microencapsulation technology of Annona seed oil,and the optimum conditions for the microencapsulation technology of Annona seed oil were determined as follows:the amount of monoglyceride was 1.6%,the ratio of wall material to core material was 2.0︰1,the air inlet temperature was 200℃,and the feeding speed was 4.0 mL/min.
作者
戚家栋
QI Jiadong(Laboratory of Asset Management,Linyi University,Linyi 276000)
出处
《食品工业》
CAS
北大核心
2019年第10期45-47,共3页
The Food Industry
关键词
番荔枝子油
微胶囊化
喷雾干燥法
Annona seed oil
microencapsulation
spray drying method
