腰果全粉微胶囊化工艺及其性质结构的表征  

Preparation and characterization of the powder microcapsules of cashew nut

作　　者：陈思达[1] 梁露[1] 李雨婷[1] 颜小燕[1] 刘成梅[1] 钟业俊[1] 钟俊桢[1] 熊洋[1] 

机构地区：[1]南昌大学国家食品科学重点实验室,江西南昌330047

出　　处：《食品与机械》2016年第12期196-200,共5页Food and Machinery

基　　金：公益性行业(农业)科研专项(编号:201303077)

摘　　要：以腰果为主要原料研制微胶囊化腰果全粉,优化生产工艺,并对产品的理化性质进行表征。结果显示,乳化剂配比单双甘脂蔗糖酯(质量比)为12时乳化稳定性最好,乳化剂添加量1.5%最为合适,芯壁比(质量比)以11为最佳,最佳固形物含量为25%。微胶囊基本成分为蛋白质12.94%、水分2.38%、碳水化合物61.57%、灰分2.45%、脂肪20.66%。微胶囊包埋率为94.23%、密度为0.68g/cm3、自流角为35.45°、溶解度为92.91%、吸湿性为0.77%。复原乳乳化效果好,溶液较为稳定,粒径主要在353.3nm左右。扫描电镜测定结果显示:腰果微胶囊颗粒为饱满的球形,分布均匀,多数直径处于25μm左右,包埋效果良好。Cashew was used to explore its powder microcapsule,and the production methods were optimized as well as its properties and structures represented.The results showed that the emulsion stability was the best,when emulsifier ratio of single and double fat gump to sucrose ester was 12.Moreover,the best emulsifier content was found to be 1.5%,and the best core wall proportion was11,with the best solid content of 25%.Basic ingredients of microcapsules consisted of proteins（12.94%）,water（2.38%）,carbohydrate（61.57%）,ash（2.45%）,and fat（20.66%）.Consequently,the rate of mcrocapsule embedding rate 94.10%, with density0.68g/cm3,their Angle 35.45 degrees,solubility 92.91%,and hygroscopicity 0.77%.It was also confirmed that the effect of reconstituted milk emulsifying was good,with relatively stable solution,and the main particle size was about 353.3nm.Additionally,the results of scanning electron microscopy（SEM）measurement showed that the cashew microcapsule particle was full spherical and uniform distribution,and the diameter of most of them was about 25 nm,showing good embedding effect.

关 键 词：腰果粉 微胶囊化 乳化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]