粮油食品科技
糧油食品科技
량유식품과기
Science and Technology of Cereals, Oils and Foods
2015年
6期
40-43
,共4页
南瓜籽油%喷雾干燥%微胶囊%包埋率
南瓜籽油%噴霧榦燥%微膠囊%包埋率
남과자유%분무간조%미효낭%포매솔
pumpkin seed oil%spray drying%microencapsulation%embedding rate
采用喷雾干燥法将南瓜籽油进行微胶囊化，通过单因素和正交实验确定最佳的复合壁材配比、芯壁材配比及乳化剂的添加量，得到南瓜籽油微胶囊化的最佳工艺条件。结果表明，南瓜籽油微胶囊制备的最佳条件为阿拉伯胶与麦芽糊精的质量比为1∶1、芯材与壁材的质量比为1∶5、乳化剂的添加量为3．5％，此时南瓜籽油微胶囊的包埋率为81．05％。
採用噴霧榦燥法將南瓜籽油進行微膠囊化，通過單因素和正交實驗確定最佳的複閤壁材配比、芯壁材配比及乳化劑的添加量，得到南瓜籽油微膠囊化的最佳工藝條件。結果錶明，南瓜籽油微膠囊製備的最佳條件為阿拉伯膠與麥芽糊精的質量比為1∶1、芯材與壁材的質量比為1∶5、乳化劑的添加量為3．5％，此時南瓜籽油微膠囊的包埋率為81．05％。
채용분무간조법장남과자유진행미효낭화，통과단인소화정교실험학정최가적복합벽재배비、심벽재배비급유화제적첨가량，득도남과자유미효낭화적최가공예조건。결과표명，남과자유미효낭제비적최가조건위아랍백효여맥아호정적질량비위1∶1、심재여벽재적질량비위1∶5、유화제적첨가량위3．5％，차시남과자유미효낭적포매솔위81．05％。
The micro -encapsulation of pumpkin seed oil was studied by spray drying.The optimal ratio of compound wall,core to wall,and the addition of emulsifier were determined by single factor and or-thogonal experiments.The result showed that:the optimal condition from orthogonal experimental design was:the ratio of compound wall of gum arabic and maltodextrin was 1∶1,the ratio of core to wall was 1∶5,the addition of emulsifier was 3.5%.Under the optimal condition,the embedding rate of the pump-kin seed oil micro -encapsulation was 81.05%.
