清甜香型特征烟用微胶囊的制备工艺及优化  

Technology Optimization of Modify Starch-maltodextrin Microencapsulation by Spray Drying

作　　者：冯斌[1] 王明锋[1] 宫玉鹏[1] 王坚[1] 朱保昆[1] 张伟[1] 

机构地区：[1]红云红河烟草(集团)有限责任公司技术中心,昆明650202

出　　处：《食品工业》2013年第3期140-143,共4页The Food Industry

基　　金：云南中烟工业有限责任公司资助项目(2010FL01);中国烟草总公司资助项目(110201001006)

摘　　要：为了制备出在烟草中使用的4种特征香味物质添加物,选用变性淀粉-麦芽糊精作为缓释材料,对喷雾干燥法制备4种特征香味物质微胶囊的工艺进行了研究,采用单因素试验及正交试验确定了最佳配方和喷雾干燥的最佳工艺参数。结果表明:4种特征香味物质微胶囊的优化配方:变性淀粉和麦芽糊精的比例为60∶40,特征香味物质与复合缓释剂质量比为1∶12,固形物的含量为40%;喷雾干燥的最佳工艺条件为:进风口的温度为量为190℃时,出风口温度80℃,在最佳工艺条件下,得到4种特征香味物质微胶囊的最佳包埋效率为91.15%。In order to prepare microencapsulation of 4 cigarette flavoring substance, which could be utilized in tobacco industry, the wall materials modify starch-maltodextrin compound and the technology of embedding by spray drying were studied in this manuscript. The method was confirmed, which used the modify starch and maltodextrin as wall materials, the 4 cigarette flavoring substance powder as core material and spray drying technology. Results of orthogonal experiments showed that the best parameters; proportion between modify starch and maltodextrin： 60 ： 40; the quantity ratio between characteristic flavor substance and the controlled-release material： 1 ： 12; the solids content： 40%; the air inlet temperature of spray drying： 190℃. Under the optimized technology, microcapsulation efficiency of 4 cigarette flavoring substance is 91.15%.

关 键 词：喷雾干燥 特征香味物质 微胶囊 缓释 工艺参数 优化 

分 类 号：TQ657.4[化学工程—精细化工]