锐孔法制作核桃油微胶囊的研究  

Study on the microencapsulation of walnut oil by piercing method

作　　者：吴彩娥[1] 闫师杰[1] 寇晓虹[1] 武瑞强 

机构地区：[1]山西农业大学食品科学系,太谷030801

出　　处：《食品工业科技》2002年第2期18-20,共3页Science and Technology of Food Industry

基　　金：山西省教育厅科技开发项目(99014)

摘　　要：以经超临界CO2流体萃取而得的核桃油为芯材,以海藻酸钠为壁材,采用锐孔-凝固浴法,经乳化、均质、干燥制作核桃油微胶囊,着重研究了核桃油微胶囊化的工艺要素。正交试验结果表明,壁材海藻酸钠的浓度为1.5%,芯材核桃油与壁材的配比为3.6:1,乳化剂单甘酯的浓度为0.2%,乳化温度为60～70℃,凝固浴CaCl2的浓度为2%,是锐孔法制作核桃油微胶囊的最佳条件。The microencapsulation was made using the walnut oil extracted with CO 2 supercritical fluid as core -material and sodium Alg inate as wall -material by piercing -solidifying incuber method by emulsion,homog enization and spray -drying .The paper emphasises on the technolog ical factors of microencapsulation of walnut oil.It has been shown as the proper technolog ical conditions in orthg onal experiments that concentration of sodium Alg inate,emulsifior,CaCl 2 ,emulsion temperature and the proportion of core -material and wall-material were1.5%,0.2%,2%,60～70℃and3.6:1respectively.

关 键 词：锐孔法 食用油脂 核桃油 微胶囊化 生产工艺 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]