微胶囊包埋技术在花椒辣椒复合调味油中的应用  

The application of microcapsules process to the compound of zanthoxylum oil and chili oil

作　　者：李素云[1] 郑志豪[1] 高瑞瑞[1] 赵芳菲[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国调味品》2011年第12期62-64,共3页China Condiment

摘　　要：实验所提取的花椒辣椒混合油树脂为芯材,以阿拉伯树胶和麦芽糊精作为壁材,经乳化、均质和喷雾干燥将麻辣油树脂制成微胶囊,研究表明包埋混合油树脂的最佳工艺条件:阿拉伯胶∶麦芽糊精为1∶6、芯材∶壁材为1∶5、固形物含量40%、均质压力40MPa、进料速度10mL/min、进风温度225℃、出风温度80℃。The compound of zanthoxylum oil and chili oil were extracted from core material, Microcapsules was experimented by the mixed oil as core resources, arabic gum and maltodextrin as the wall material, then by emulsion, uniform and spray drying. The optimum process conditions were： arabic gum ： maltodextrin is 1 ： 6, core material ： wall material is 1 ： 5 and solids content 40 %, homogeneous pressure 40 MPa, spray drying conditions for feed speed 10 mL/min, inlet air temperature 225 ℃, outlet air temperature 80 ℃.

关 键 词：微胶囊包埋 花椒油 辣椒油 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]