玉米多孔淀粉在制备姜油微胶囊化粉末中的应用  

Application of Microcapsulated Powder about Ginger Oil with Porous Starch

作　　者：张少飞[1] 李星科[2] 张华[2] 李素云[2] 

机构地区：[1]郑州牧业工程高等专科学校旅游管理系,河南郑州450011 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品研究与开发》2013年第24期151-153,共3页Food Research and Development

基　　金：郑州市科技创新团队(绿色食品添加剂研发技术)

摘　　要：以玉米多孔淀粉吸附姜油制成的粉末作为芯材,再以β-环糊精为壁材包埋芯材。该方法制取姜油微胶囊的最佳工艺条件是:姜油:玉米多孔淀粉=1∶3(质量比),壁材:芯材=0.25∶1(质量比),包埋率达85.3%,微胶囊产率为90.1%。加速贮藏试验中,微胶囊姜油过氧化值及感官特性的变化均优粉末姜油。The powder made of corn porous starch adsorption the ginger oil was the core material , and then used theβ-cyclodextrin as wall material to embed the core material. The optimum process conditions were:the ginger oil: Corn porous starch = 1 ∶ 3, core material: wall material = 0.25 ∶ 1, embedding rate 85.3 %, microcapsule yield 90.1%. Accelerated storage test , peroxide value and sensory characteristics of the micro-capsules of ginger oil changes are excellent powder ginger oil.

关 键 词：多孔淀粉 姜油 微胶囊 过氧化值 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]