黄油香精微胶囊化的研究

Study on the microencapsulation of butter flavor

为了提高液体黄油香精的稳定性和耐温性,对黄油香精微胶囊化进行研究。通过对比分析3种微胶囊壁材方案制备的黄油香精微胶囊产品,确定微胶囊壁材的最优方案。通过单因素试验和正交试验,优化麦芽糊精与β-环糊精之比、固形物浓度和壁材载量,明确黄油香精微胶囊的最优方案。结果表明,微胶囊壁材的最优方案为麦芽糊精、β-环糊精、单甘酯、纯胶和变性淀粉;黄油香精微胶囊化的最佳优化方案为麦芽糊精∶β-环糊精=8∶3,总固形物浓度30%,壁材载量20%;同时,总固形物浓度越大,微胶囊产品的效率和产率越高;在β-环糊精溶解性能允许的范围内,应尽量提高总固形物的浓度;在壁材包埋限度之内,壁材载量越大,包埋的芯材物质越多。采用最佳优化方案制备的黄油微胶囊产品包合率为79.68%,产品质量稳定,外观和流动性好。

In order to improve the stability and temperature resistance of liquid butter flavor,the microencapsulation of butter flavor was studied. By comparing and analyzing three kinds of microencapsulation products made of microencapsulated wall material,the best scheme of microcapsulated wall material was determined. Through single factor test and orthogonal test,the best solution of microencapsulation of butter flavor was determined by optimizing the ratio of maltodextrin and β-cyclodextrin,solid concentration and wall material load. The results showed that the optimal scheme of microcapsulated wall material was maltodextrin,β-cyclodextrin,monoglyceride,pure gum and modified starch;the optimum solution for microencapsulation of butter flavor was maltodextrin∶β-cyclodextrin=8∶3,total solid concentration of 30%,wall material load of 20%;at the same time,the higher the total solid concentration,the higher the efficiency and yield of microcapsule products;the concentration of total solid should be increased as much as possible within the allowable range of the solubility of β-cyclodextrin;within the embedding limit of wall material,the greater the load of wall material,the more core material was embedded. The inclusion rate of butter microcapsulation prepared by the best optimization scheme was79.68%,the product quality was stable,and the appearance and fluidity were good.