豆粕粉微胶囊技术工艺优化  

Technology optimization of the microcapsule of soybean powder

作　　者：丁慧玲[1,2] 许丹丹[1,2] 金天佑 张红玉[1,2] 陈慧[1,2] 陈义勇[1,2] 王亮[1,2] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046 [2]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《食品工业科技》2016年第2期313-317,357,共6页Science and Technology of Food Industry

摘　　要：为获得豆粕粉微胶囊制备的最佳工艺条件,以豆粕粉为研究对象,用稳定系数作为衡量微胶囊包埋效果的指标,在单因素实验基础上,以乳化剂的添加量、稳定剂的添加量、均质压力为自变量,稳定系数为响应值,采用响应面实验对以上因子进行优化。结果表明:在乳化剂为蔗糖脂肪酸酯,稳定剂为β-环糊精,喷雾干燥进出口温度分别为200、100℃的条件下,蔗糖脂肪酸酯添加量为24 mg/m L,β-环糊精添加量为16 mg/m L,乳化均质压力55 MPa,此时稳定系数可达95.53%。制得的豆粕粉微胶囊有较好的溶解度,营养价值较高。To obtain optimal technoloy condition of microcapsule of soybean powder,soybean powder as the research object,with the stability coefficient as a measure of the embedding effect of the microcapsules. Three parameters including the amount of emulsifier,the amount of stabilizer,homogeneous pressure were independent variable,the stability coefficient was the response value,based on single factor experiment,using response surface test to optimize the above factors. The optimum operating conditions were as follows：emulsifier was sucrose fatty acid ester,stabilizer was beta-cyclodextrin,spray drying inlet and outlet temperature was 200 and 100 ℃ respectively,the addition of sucrose fatty acid ester was 24 mg/m L,beta cyclodextrin amount was16 mg/m L,the emulsification pressure 55 MPa. Under these conditions,stability coefficient was 95.53%. The micro-capsule of soybean powder had a good solubility,good water solubility and high nutritional value.

关 键 词：豆粕 微胶囊 喷雾干燥 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]