微胶囊化桔油的制备及其风味评定

The Preparation and Sensory Evaluation by Fuzzy Mathematics of Microencapsulated Cold Press Orange Peel Oil

本文采用改性淀粉HI-CAP100作为壁材制备了微胶囊化冷榨桔油和微胶囊化蒸馏桔油,与传统壁材制备的微胶囊化桔油相比,用改性淀粉作壁材得到的微胶囊化效率更高。用“f函数法”分别对微胶囊化冷榨桔油和微胶囊化蒸馏桔油的感官质量进行了模糊综合评价,结果表明,微胶囊化冷榨桔油的感官品质要优于微胶囊化蒸馏桔油。

Modified starch HI-CAP100 was used as the wall material to prepare the microencapsulated cold press orange peeloil and microencapsulated distilled orange peel oil respectively. In comparison with the traditional wall materials, the modifiedstarch used as wall material could have the higher encapsulation efficiency. The sensory quality of microencapsulated cold pressorange peel oil and of microencapsulated distilled orange peel oil was evaluated respectiveley by “f function method”. It wasfound that microencapsulated cold press orange peel oil was better than microencapsulated distilled orange peel oil.