甜杏仁油微胶囊化工艺响应面法优化  

Optimization of preparation of sweet almond oil microcapsules by response surface methodology

作　　者：于蒙[1] 沙漠[1] 刘珊珊[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《食品与机械》2012年第1期222-226,共5页Food and Machinery

基　　金：新疆维吾尔自治区科技支疆项目(编号:200891105)

摘　　要：甜杏仁油中含有较高的不饱和脂肪酸,为减缓其氧化,通过喷雾干燥法将甜杏仁油微胶囊化。在单因素试验基础上,选取芯材含量、乳化剂含量、酪蛋白含量、固形物浓度为影响因素,包埋率为响应值,通过响应面分析法确定甜杏仁油微胶囊化的最佳工艺参数:甜杏仁油质量分数24%,乳化剂添加量2%,酪蛋白含量4.3%,固形物浓度26%。该条件下获得的微胶囊包埋率为94.56%。Sweet almond oil with high unsaturated fatty acid,to slow its oxidation,the sweet almond oil was sprayed drying for microencapsulation.On the basis of single factor,select the core content,emulsifier content,sodium caseinate： malt dextrin,solids concentration as the affecting factors,the embedment rate as response value,the optimal parameters were obtained through the response surface analysis method,and were as follows： sweet almond oil mass fraction 24%;emulsifier 2%,casein 4.3%,and solid concentration 26%.Under the optimal condition,the micro-capsules embedment rate reached 94.56%.

关 键 词：甜杏仁油 微胶囊 喷雾干燥 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]