摘要
以菠萝粉为芯材,阿拉伯胶和麦芽糊精为壁材,菠萝粉中总胡萝卜素的包埋率和Vc保留率为主要考察指标,通过乳化、均质、喷雾干燥等工艺,制备菠萝粉微胶囊,探讨喷雾干燥法制备菠萝粉微胶囊的工艺条件。通过单因素试验和正交试验确定最佳的工艺条件为:进风温度180℃,壁芯比8:50,壁材内部的配比(阿拉伯胶/麦芽糊精)1:12,入料流量15mL/min,所得微胶囊产品的包埋率为89.01%。
Pineapple powder microcapsules were prepared sequentially by emulsification, homogenization and spray-drying using pineapple powder as the core material and the gum acacia in combination with malt dextrin as the wall material in this study. On the bases of single factor test and using rate of embedding as index, the optimal processing method for producing microcapsule pineapple powder was determined by four factors with three levels orthogonal designed experiment. The optimal conditions were as follows： the inflow air temperature 180 ℃, the wall to core ratio 8：50, the gum acacia/malt dextrin weight ratio in wall material 1：15 and the feed-speed of mixture 15 mL/min. Under these conditions, the embedding rate was 89.01%.
出处
《食品科技》
CAS
北大核心
2012年第3期113-116,共4页
Food Science and Technology
基金
广东省农业攻关项目(2010B020312011)
关键词
菠萝粉
喷雾干燥
微胶囊
pineapple powder
spry-drying
mtcrocapsules
