姜辣素喷雾干燥微胶囊化研究  

作　　者：钟业俊[1] 叶云花[2] 刘成梅[1] 李明[1] 刘伟[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047 [2]江西师范大学,南昌330047

出　　处：《江西食品工业》2006年第1期29-32,共4页Jiangxi Food Industry

摘　　要：研究了姜辣素喷雾干燥微胶囊化的工艺,通过选取参数,得出最佳工艺条件。结果表明:壁材选择麦芽糊精和阿拉伯胶,其比例为2∶1、心材添加量为25%、固形物含量是20%,所获产品微胶囊化效率达到90.8%,微胶囊化产率到达92.1%,产品姜辣素含量6.2%。说明在该工艺条件下,姜辣素的损失较小,微胶囊化效果很好。In this article, the gingerol microencapsulation process by spray drying was studied,and the collected optimum conditions were obtained. The results show as follows： the maltodextrin and Arabic gum as the wall material with its ratio at 2：1, the addition quantity of core material at 25% ,material in solid form reaching 20%, the capsulation efficiency was 90.8% while its productivity reached 92.1%, and the product content of gingerol was 6.2%. It revealed that under those combined conditions the lost gingerol is few and the effect of capsulation is good.

关 键 词：姜辣素 喷雾干燥 微胶囊化 

分 类 号：TS264[轻工技术与工程—发酵工程] TQ314.248[轻工技术与工程—食品科学与工程]