喷雾干燥法制备粉末冷榨芝麻油条件研究  

Preparation of cold-pressed sesame oil powder by spray drying

作　　者：侯利霞[1] 王晓霞[1] 刘玉兰[1] 纪俊敏[1] 杨书平 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南阳光油脂集团,郑州450100

出　　处：《食品科技》2014年第3期136-139,共4页Food Science and Technology

基　　金：现代农业产业技术体系建设专项(nycytx-20-1-08);河南省食用油脂倍增计划专项(2069999);河南省科技攻关项目(132102110027);河南省油料产后精深加工研发中心项目

摘　　要：采用喷雾干燥法制备冷榨芝麻油粉末,以大豆分离蛋白和β-环糊精为复合壁材,蔗糖酯S-15、单甘脂为乳化剂,在单因素实验基础上采用正交实验研究进风温度、总固形物含量、乳化剂添加量以及壁芯比例对包埋率的影响,得到制备粉末冷榨芝麻油的最佳条件为:进风温度175℃、总固形物含量19%、乳化剂添加量0.5%、壁芯比例1.5:1,此条件下制备的冷榨芝麻油粉末油脂产品包埋率可达72.14%。Cold-pressed sesame oil powder was prepared by spray drying in this study, soy protein isolate and β-cyclodextrin as a composite wall material, sucrose ester S-15 and monoglyceride as emulsifier, the orthogonal experiment is applied to study the embedding rate of cold-pressed sesame oil powder on the basis of single factor experiments. The effects of inlet temperatures, total solids content, the amount of emulsifier and the ratio of wall material and core material are studied. The optimal conditions are as follows： inlet temperature of 175 ℃, total solids content of 19%, the amount of emulsifier of 0.5%, the ratio of wall material and core material of 1.5：1. The embedding rate of cold-pressed sesame oil powder can be UD to 72.14% under these conditions.

关 键 词：冷榨芝麻油 喷雾干燥 包埋率 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]