挤压糖玻璃化桔油胶囊的性质分析  

Characteristic of extruded glassy carbohydrate products comprising sweet orange oil

作　　者：常大伟[1] 罗仓学[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《中国食品添加剂》2015年第6期173-177,共5页China Food Additives

基　　金：陕西省科技厅项目(2012JQ3013);陕西科技大学博士科研启动基金(BJ11-13);陕西科技大学校内项目(2012SB018)

摘　　要：采用挤压方法将桔油包埋于玻璃态的碳水化合物基质中。主要考察了挤压条件下（挤压腔四段温度分别为65℃-85℃-105℃-95℃）螺杆转速为60r／min，不同DE值的麦芽糊精壁材、糊精和蔗糖壁材对糖玻璃化胶囊形成的性质影响，结合差示扫描量热法、傅里叶变换红外光谱、粒径分析仪及扫描电镜等对胶囊的微观结构进行了表征。结果表明，在挤压过程中桔油能很好的包埋，芯材主要以小液滴的形式分散于包埋的基质中，粒径大小绝大部分为2～5μm。形成的糖玻璃化胶囊没有新的化学键形成，是以物理分散的形式存在。Extrusion was used to produce capsules of orange oil in glassy carbohydrate matrix. The extrusion conditions of four barrel temperature, screw speed were 65℃-85℃-105℃-95℃ and 60r/min. Different DE maltodextrin, maltodextrin and sucrose were selected as carbohydrate matrix. The characteristics of capsule were checked by DSC, fourier-transform infrared spectroscopy, laser particle size analyzer and SEM. The results showed that the orange oil could be encapsulated successfully. The flavor could be dispersed as the small oil droplets in matrix and the most droplet sizes were around 2 - 5μm. No forming new chemical bonds were found in glassy extrudates and the materials were physical dispersion.

关 键 词：糖玻璃化 香精油 稳定化 挤压法 

分 类 号：TS202.3[轻工技术与工程—食品科学]