木薯微孔淀粉微胶囊化罗非鱼油技术研究  

Spray-drying Microencapsulation of Tilapia Oil with Microporous Cassava Starch

作　　者：潘頡 易美华[1] 钟秋平[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品科学》2009年第20期34-37,共4页Food Science

基　　金：“十一五”国家科技支撑计划项目(2007BAD76B06)

摘　　要：以自制木薯微孔淀粉和罗非鱼皮胶原蛋白为复合壁材、罗非鱼鱼油为芯材,研究罗非鱼油喷雾干燥制备微胶囊的最佳工艺。结果表明,喷雾干燥用罗非鱼油乳化液的工艺条件为乳化温度55℃、乳化体系pH6.0、均质时间6min、芯材壁材配比1:1.5、罗非鱼皮胶原蛋白质量分数1.1%、乳化剂用量0.15%、固形物质量分数20%、进风温度180℃。依此条件生产的产品,鱼油包埋率达92.1%,微胶囊化效果较满意。The aim of the present study was to investigate the optimal spray-drying microencapsulation procedure of tilapia oil in a matrix composed of laboratory-made microporous cassava starch and collagen protein from tilapia skin using orthogonal array design. Results showed that the optimal emulsifying conditions of tilapia oil for achieving a minimum HLB value were as follows： emulsifying temperature 55℃, pH 6.0, and homogenization duration 6 min, and a maximum embedding efficiency of 92.1% could be obtained under the following optimal conditions： ratio of core material to wall material 1： 1.5, emulsifier amount 0.15%, solid substance content 20%, and air inlet temperature 180℃.

关 键 词：罗非鱼油 木薯微孔淀粉 微胶囊 喷雾干燥 

分 类 号：TS254.53[轻工技术与工程—水产品加工及贮藏工程]