摘要
以酪蛋白、麦芽糊精为壁材,甜杏仁油为芯材,优化确定最佳微胶囊化工艺,采用冷冻干燥法制备甜杏仁油微胶囊。结果表明,利用冷冻干燥法制备甜杏仁油微胶囊的最佳配方为芯材含量22%、乳化剂含量2.2%、酪蛋白含量5%、均质时间7min。在此条件下,得到甜杏仁油微胶囊粉末质地疏松,包埋率85.83%。
This paper reports the optimization of process parameters for the preparation of sweet almond oil microcapsules using casein and maltodextrin as coating materials by freeze drying technology. The optimal preparation conditions were determined as 22% of sweet almond oil, 2.2% of emulsifier （glycerin monostearate）, 5% of casein and 7 rain of homogenization time. The microcapsules obtained under these conditions were loose, and the embedding rate was 85.38%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第18期36-40,共5页
Food Science
基金
新疆维吾尔自治区科技重大专项(200731136-3)
关键词
甜杏仁油
微胶囊
冷冻干燥
sweet almond oil
microcapsules freeze-drying technology
作者简介
杨海燕（1962-），女，教授，博士，研究方向为天然产物提取与利用。E—mail：yanghaiyanl23@yahoo．corn．cn
