天然椰子油微胶囊制备工艺的优化  

Study on Optimization of Preparation of Virgin Coconut Oil Microcapsule

作　　者：李艳南 宋菲[2,3] 陈华 王挥[2,3] 赵松林 吕方方[1] LI Yannan;SONG Fei;CHEN Hua;WANG Hui;ZHAO Songlin;LU Fangfang(Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences,Wenchang 571339;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Engineering and Technology Research Center for Coconut Deep Processing of Hainan Province,Wenchang 571339)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070 [2]中国热带农业科学院椰子研究所,文昌571339 [3]海南省椰子深加工工程技术研究中心,文昌571339

出　　处：《食品工业》2018年第11期133-137,共5页The Food Industry

基　　金：海南省重点研发计划(No.ZDYF2017129);中国热带农业科学院基本科研业务费(NO.1630152017011)

摘　　要：以天然椰子油为芯材,以乳清蛋白粉、变性淀粉、麦芽糊精为壁材,经乳化、均质、喷雾干燥制备天然椰子油微胶囊,并对其主要性质进行测定。通过单因素试验和正交试验,以包埋率为主要评价指标,确定了乳化剂添加量、芯壁比、固形物含量、壁材比(乳清蛋白粉、变性淀粉和麦芽糊精质量比)四个因素的最佳值,得出天然椰子油微胶囊制备的最佳工艺。该工艺制备的天然椰子油微胶囊外形多为球形或者椭球形,颗粒大小、形态分布较为均一,水分含量为1.11%±0.04%,表面含油率为1.43%±0.09%,包埋率为92.90%±0.19%,平均粒径为13.3μm。The whey protein concentrate, modified starch and maltodextrin as wall materials, and the virgin coconut oil extracted was microencapsulated through emulsion, homogenization and spray-drying. The preparation process of virgin coconut oil microcapsules was optimized by orthogonal experiment on the basis of single factor experiment, and the content of emulsifier, ratio of core material to wall material, solid content and wall material ratio（the mass ratio of whey protein, modified starch and maltodextrin） were determined with the embedding rate as the main evaluation index. Then the best preparation process of virgin coconut oil microcapsule was obtained. Under these conditions, virgin coconut oil microcapsules were mostly spherical or spheroidicity and the moisture content, surface oil content, embedding rate and average particle size of virgin coconut oil microcapsules were 1.11%±0.04%, 1.43%±0.09%, 92.90%±0.19% and 13.3 μm, respectively.

关 键 词：椰子油 粉末油脂 微胶囊 喷雾干燥 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]