微胶囊化木姜子粉末油脂加工工艺

The Processing Technology of Microencapsulated Litsea Oil

采用喷雾干燥技术制备微胶囊化木姜子粉末油脂,通过乳化稳定性试验、电子扫描显微镜检测等对复合微胶囊壁材进行选择,借助单因素试验和响应面试验对木姜子油微胶囊化的工艺实现优化。结果表明,大豆分离蛋白(SPI)与麦芽糊精(MD)质量比1︰1时混悬液稳定性达100%,且微胶囊结构表面光滑、流动性好。木姜子粉末油脂加工的最优参数为芯材占固形物比例37%,固形物质量分数20.34%,喷雾干燥温度175℃。在此条件下,微胶囊木姜子油包埋率达92.11%,高于现有文献中报道的数据,为特色调味料生产提供技术参考。

Spray drying technology was used to prepare microencapsulated powdered oil of Litsea.The embedding material of the microcapsule was selected by emulsion stability test and scanning electron microscope.The microencapsulation process of Litsea oil was optimized by single factor experiment and response surface test.The results showed that the stability of the suspension was 100%when the mass ratio of SPI to MD was 1︰1,and the microcapsules had smooth surface and good fluidity.The optimum parameters for the processing of powder oil were as follows:the percentage of solid material 37%,the solid mass fraction 20.34%,and the spray drying temperature 175℃.Under this condition,the encapsulation rate of microencapsulated Litsea oil was 92.11%,which was higher than the data reported.A reliable technical reference for the production of special condiments was provided.