合成大米增香剂的微胶囊化制备技术的研究  

Study on Microencapsulation Preparative Technology of Synthetic Rice Flavouring Substance

作　　者：杨光[1] 张东杰[1] 翟爱华[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2010年第5期72-75,95,共5页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省科技攻关重大项目(GA06C101-02)

摘　　要：研究了喷雾干燥法制备合成大米增香剂微胶囊的配方优化实验。通过对壁材的组成、乳化剂的用量、固形物的浓度及芯壁比等单因素进行实验,以包埋率为考察指标,并采用正交试验优化最佳的配方比例。结果表明,在试验条件下,合成大米增香剂微胶囊的配方为:壁材为1∶4的麦芽糊精和辛烯基琥珀酸淀粉,芯壁比为1∶8,固形物浓度为20%,乳化剂用量为7%。在此最佳配方条件下,对增香剂的包埋率为83%,达到了较好的包埋效果。The prescription optimization experiment on the spray drying prepared the synthetic rice flavouring substance microencapsulation was researched in this paper. It experiments the single factors,such as the composition of microencapsulation wall stuff,the usage amount of emulsifier,the density of solid content,and the ratio of the microencapsulation core stuff to the wall stuff were studied. It took the embedding rate as the consideration index,and used orthogonal experiment to optimize the best prescription ratio.. In the experimental conditions,the results showed that the prescription of synthetic rice flavouring substance microcapsulation∶ the wall stuff ratio of maltodextrin and octylene amber acid starch was 1∶4,the core stuff ratio was 1∶8,the solid concentration was 20%,the emulsifier dosage was 7%. In the best prescription conditions,the embedding rate of the flavouring substance was 83%,which indicated that it was quite good embedding effect.

关 键 词：大米增香剂 微胶囊 优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]