摘要
采用喷雾干燥法研究了大蒜油微胶囊生产工艺,通过正交试验,确定了制备稳定的微胶囊乳化液的参数为:阿拉伯胶作壁材,添加20%的大蒜油作心材,乳化温度30℃。得到的微胶囊化大蒜油外型近球型,粒径大小在5～8μm左右,溶解度>90%。
The microcapsule technology by spray-drying of garlic oil was studied in this paper.The parameters of producing stable microcapsule were established by orthogonal experiment： acacia gum being shell material,garlic oil 20% being core material,emulsification temperature 30℃.Light yellow microcapsule powder with the diameter of 5～8 μm is acquired and easy to melt.
出处
《中国调味品》
CAS
北大核心
2011年第5期57-59,共3页
China Condiment
关键词
大蒜油
微胶囊
喷雾干燥
工艺
大蒜
garlic oil
microcapsule
spray-drying
technology
garlic
