摘要
研究了柑橘精油微胶囊化及陈皮软糖的制备,通过显微镜、流变仪、粒度仪等检测柑橘精油的胶囊化效果.选择不同壁材浓度、芯材与壁材比、进风温度对喷雾干燥的柑橘精油微胶囊化的生产工艺进行研究.结果表明,采用质量分数为25%的改性淀粉乳状液,芯材与壁材比为1∶1.5,进风温度为150℃,出口温度为75℃,所得柑橘精油微胶囊效果较好.按配方制备的陈皮软糖口味纯正,贮藏稳定性好.
The preparation of enmicrocapsulated citrus oil soft candies by spray-dried method process and the effect of microcapsulation were investigated.The effect of covering materials concentration,ratio of middle materials and covering materials entering temperature on product quality was studied.The results showed that the optimized conditions were modified starch of 25%,the ratio of core to wall material of 1∶1.5,entering wind temperature of 150 ℃,outlet temperature of 75 ℃.The microcapsulated citrus oil soft candies showed good taste and high stability during storage.
出处
《北京工商大学学报（自然科学版）》
CAS
2012年第2期52-57,共6页
Journal of Beijing Technology and Business University:Natural Science Edition
基金
广东省现代农业产业技术体系建设专项项目(岭南水果加工)
粤港关键领域重点突破项目(2007A020901004)
