苦杏仁油微胶囊制备及其性质研究  

Preparation and Properties of Bitter Almond Oil Microcapsules

作　　者：郭芳 张璐 李鑫杰 GUO Fang;ZHANG Lu;LI Xinjie(Department of Life Science,Lvliang U niversity,Lvliang,Shanxi 033000,China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《农产品加工》2022年第2期21-25,共5页Farm Products Processing

基　　金：山西省高等学校科技创新项目(2020L0703);吕梁市科技重点研发项目(2019NYGG32);吕梁学院教改项目(XJJG202116)。

摘　　要：以苦杏仁油为芯材,大豆分离蛋白、麦芽糊精为壁材,探讨了一种效果较好的苦杏仁油微胶囊制备工艺。将包埋率作为评价标准,先进行单因素试验,在此基础上使用响应面法进行优化试验,由此比较芯壁材配比、固形物含量、均质压力及进风温度4个因素对苦杏仁油微胶囊产品包埋率的影响力大小。结果表明,当产品包埋率达到最高值88.43%时,芯壁材配比为1:3(g:g),固形物含量为31%,均质压力为35 MPa,进风温度为190℃时,产品为浅黄色粉末,略有清香,颗粒较为干燥、细腻。A good preparation technology of bitter almond oil microcapsule was studied by using almond oil as core material,soybean protein isolate and maltodextrin as wall material. The embedding rate was taken as the evaluation standard,and the single factor test was carried out first. On this basis,the response surface methodology was used to conduct the optimization test,so as to compare the influence of four factors,including the ratio of core wall material,solid content,homogenization pressure and air inlet temperature,on the embedding rate of bitter apricot oil microcapsule products. According to the test results,when the product embedding rate reaches the highest value of 88.43%,the core wall material ratio was 1∶3(g∶g),the solid content was 31%,the homogenizing pressure was 35 MPa,and the air inlet temperature was 190 ℃. At this time the product was light yellow powder,slightly faint fragrance;The particles were relatively dry and fine.

关 键 词：苦杏仁油 大豆分离蛋白 麦芽糊精 喷雾干燥 微胶囊 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]