大蒜油树脂微胶囊生产工艺的研究  

Studies on microencapsulation process of garlic Oleoresin

作　　者：向云峰[1] 杨佳祝[1] 李平凡[1] 王令权 程敏 

机构地区：[1]四川轻化工学院,自贡643033

出　　处：《食品工业科技》1997年第2期16-20,共5页Science and Technology of Food Industry

摘　　要：本文报导以鲜大蒜为原料，用５５％酒精为溶剂，经连续渗漉所得油树脂为心材，以食用胶为壁材，经乳化、均质、喷雾干燥而得制备大蒜油树脂微胶囊的工艺程序，并进行了技术参数的检测：微胶囊含水率７．１２％、心材包埋率９７％、收得率８９．５％、有效成分含量０．４７５８％（Ｗ／Ｗ）、溶剂残留量４．２ｐｐｍ。Microencapsulation process of garlic oleoresin which was extracted as core-material from fresh garlic with a 55% ethanol solution was .investigated,including emulsion and spray-drying,The edible gums were selected as wall-material.The moisture content in microencapsulation of garlic oleoresin microencapsulation and retention ratio of core-material are 7.12%, 89.5% and 97% respectively.The content of garlic active principle in microencapsulation is 0.4758%.(w/w) remnant of solvent is .2ppm.

关 键 词：大蒜油 树脂微胶囊 微胶囊 工艺 调味品 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TS264[轻工技术与工程—食品科学与工程]