喷雾干燥法制备大蒜素微胶囊  

Garlicin microencapsules preparation by spray drying

作　　者：潘艳[1] 刘爽[1] 孙非凡[1] 王云杰[1] 

机构地区：[1]吉林工商学院食品工程学院,长春130012

出　　处：《中国食品添加剂》2015年第9期125-129,共5页China Food Additives

摘　　要：以绿豆分离蛋白为壁材,利用喷雾干燥法制备大蒜素微胶囊。采用响应面方法对进口温度、进料速度、喷雾压力三因素进行优化,确定最佳大蒜素微胶囊工艺。结果表明,大蒜素微胶囊的最佳工艺:进风温度173℃,喷雾压力0.44MPa,进料速度43m L/min,此时预测值为93.4%,与验证验94%相差0.63%,该数值在误差允许的范围内。说明运用响应面方法优化大蒜素微胶囊工艺科学可行。Mung bean protein isolate was selected as the wall material,garlicin microencapsules were produced by spray drying. Three factors such as inlet temperatures,feed rates and spray air pressure were measured to determine the optimal conditions for garlicin microencapsules by response surface method. The results were as follows ：the inlet temperature 173 ℃,the spray air pressure 0.44 MPa,and the feed rate 43 m L/min. Under these conditions,the predicted value was 93.4%,0.63% less than the theoretical value of 94%,and was in the acceptable errors range. Therefore,optimizing technological conditions for producing garlicin microencapsules by response surface method was feasible.

关 键 词：绿豆分离蛋白 大蒜素 喷雾干燥 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学]