锐孔-凝固浴法制备大蒜油微胶囊的工艺  

Study on preparation of garlic oil microcapsules by piercing-solidifying method

作　　者：宫言佩[1] 王晓阳[1] 刘志强[1] 张岩[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《中国调味品》2010年第4期61-64,共4页China Condiment

摘　　要：文章主要研究了锐孔-凝固浴法制备大蒜油微胶囊的工艺过程和方法。试验以大蒜油为芯材,以海藻酸钠为壁材,氯化钙为固化液,探讨了海藻酸钠浓度、芯材与壁材比例、乳化剂浓度、氯化钙浓度及乳化温度等影响成型的主要因素。通过三元二次回归正交实验确定了制备大蒜油微胶囊的最佳工艺条件,并对最佳工艺条件下制备的微胶囊进行包埋率的测定。结果表明:锐孔法制作大蒜油微胶囊的最佳工艺条件为壁材海藻酸钠的浓度为1.4%,芯材大蒜油与壁材的配比为3.8:1,乳化剂的浓度为0.3%,乳化温度为65℃,凝固浴氯化钙的浓度为2%;包埋率可以达到77.21%。In the paper, the technological processes and approach about manufacturing garlic oil micro- capsules with piercing-solidifying method were studied. The garlic oil was used as core material, the solidification was used as coating material, and calcium was used as solidification solution in this experiment. The main factors which affecting microcapsules shape included sodium alginate concentration, core material land wall material proportion, emulsifier concentration, calcium chloride concentration and emulsion temperature was studied. By Three Variables regression orthogonal experiment, the optimal technological conditions of making microcapsules were determined, and its embedded rate was obtained. The results showed that the optimal conditions were 1.4% sodium alginate concentration, 0.3% emulsifier concentration, 2% calcium chloride concentration, the emulsion temperature was 65 ℃, the appropriate ratio of core material and coating material was 3.8 ： 1 and the enveloped rate can be above 77.21%.

关 键 词：锐孔-凝固浴法 大蒜油 微胶囊 海藻酸钠 氯化钙 

分 类 号：TS206.2[轻工技术与工程—食品科学]