摘要
为了扩大大蒜油在食品中的应用 ,文中采用喷雾干燥法研究了大蒜油微胶囊生产工艺 ,通过单因素试验确定适宜的壁材组合为阿拉伯胶 :麦芽糊精的质量比为 1∶1 5、壁芯质量比为 1∶1 5 ,料液浓度为 40 % ,乳化剂用量 0 3 % ,乳化剂复配比例以复配后的HLB值 1 2为准 ,在 5 0℃、2 0MPa条件下均质 2遍。
T This paper studied the processing technology of garlic oil micro-encapsulation by spray-drying. The optimum parameters were as follows: the wall material being composed of arabic gum and malt dextrine at a ratio of l to 1.5, the rate of wall material to core material being at 1 to 1.5, liquid concentration being 40%, the percentage of emulsifier being 0.3% while the HLB value of the final compound was controlled at 12, twice homogenization at 20M Pa and 50℃.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第10期64-67,共4页
Food and Fermentation Industries
基金
陕西省教育厅自然科学基金资助项目 (No .0 2JK0 95 )
