共查询到20条相似文献,搜索用时 218 毫秒
1.
辣椒油树脂微囊化的研究 总被引:9,自引:0,他引:9
用经连续渗漉抽提的辣椒油树脂为心材,以食用胶为壁材,经均质,乳化,喷雾干燥制成辣椒油树脂微胶囊。其主要技术参数:心材包埋率92.6%,收得率91.5%,含水率4.0%,辣椒素含量0.38%(W/W),乙醇残留量4.0mg/kg。 相似文献
2.
生姜油树脂微胶囊生产工艺的研究 总被引:9,自引:2,他引:9
本文报导以生姜为原料,经连续渗滚而制得油树脂,并以此为心材,用食用胶为壁材,经乳化、均质、喷雾干燥而制得生姜油树脂微胶囊,且对其主要技术参数进行了测定:微胶囊有效成分含量为1.7285%(W/W),水分含量3.81%,收得率为92.1%,油树脂利用率为96.76%,溶剂残留量为4.5mg/kg,从而完成了生姜油树脂微胶囊生产工艺的研究。本文用日立S—450电镜研究了微胶囊外形结构,未发现R.Zilberboim报导的微胶囊破裂情况。在有效成分检测中,用电位滴定法发展和完善了Bennett&Salamon创造的羟胺法。 相似文献
3.
4.
5.
6.
7.
8.
9.
姜油树脂的微胶囊化研究 总被引:9,自引:0,他引:9
研究了用作调味料的速释型姜油树脂微胶囊的生产工艺。以姜油树脂为心材 ,大豆蛋白和麦芽糊精 (DE =14 )为壁材 ,经喷雾干燥制得姜油树脂微胶囊。较优的工艺参数为大豆蛋白与麦芽糊精的比例 1∶2 ,心材添加量为 2 11% ,原料液固形物含量为2 0 % ,均质压力为 30MPa (常温 ,均质 4次 ) ,喷雾干燥塔进风口风温 10 0℃ ,出风口风温 70~ 80℃。在此基础上制得的微胶囊产品的溶解性和释放性能满足调味的要求 相似文献
10.
11.
研究了普鲁兰多糖在制备以大豆蛋白和麦芽糊精为壁材的姜油树脂微胶囊过程中对乳化液的稳定作用及其对微胶囊产品的影响,考察了使用不同比例的大豆蛋白和麦芽糊精作为壁材的微胶囊产品的各项指标以及不同工艺条件对最终微胶囊产品的影响。研究结果表明,普鲁兰多糖添加量在1%(w/v)时具有稳定姜油树脂乳化液的作用,同时可以获得最大的包埋率;大豆蛋白与麦芽糊精最佳的添加比例为1∶2,固形物含量为20%(w/v),均质压力为30MPa(两次),进风温度140℃,出风温度80℃。 相似文献
12.
Microcapsules of gum arabic with ethyl caprylate as a model core-material were prepared by a cold dehydration process. Emulsion of the core-material in gum solutions was injected into ethanol, and the slurry of the microcapsules was then dried in a vacuum oven. Scanning electron microscopy was used to determine the effects of process parameters on the microstructure of the product. The results, which agreed well with chemical analysis of the core-material retention in the microcapsule, helped in understanding microencapsulation in general and the cold dehydration process in particular and should be useful for efficient design of successful microencapsulation processes. 相似文献
13.
Despite of solvent extracted spice oleoresin having many advantages over ground spices, its sensitivity to light, heat and oxygen is a disadvantage. One approach to overcome this is microencapsulation. The present work reports on microencapsulation of black pepper oleoresin by spray-drying, using gum arabic and modified starch as wall materials. The microcapsules were evaluated for the content and stability of volatiles, non-volatiles, total piperine and entrapped piperine for six weeks. Gum arabic offered greater protection to the pepper oleoresin than modified starch, as seen from the t1/2, time required for a constituent to be reduced to 50% of its initial value. 相似文献
14.
15.
将大豆分离蛋白(soybean protein isolate,SPI)与木糖按不同质量比混合,于90℃下反应6 h,得到美拉德反应改性的SPI,再以改性SPI和壳聚糖为复合壁材,通过复凝聚法制备黑胡椒油树脂微胶囊,研究改性SPI对黑胡椒树脂微胶囊包埋效果、热稳定性等性质的影响。结果表明,当SPI/木糖质量比为2∶1时,黑胡椒油树脂微胶囊的包埋效率、产率及80℃下加热8 h后的保留率最高,分别为67.8%、72.07%和75.06%。热重分析表明,与天然SPI相比,改性SPI进一步提高了黑胡椒油树脂微胶囊的热稳定性,扫描电镜分析则表明改性SPI使微胶囊的微观结构更加致密;气相色谱-质谱分析表明利用改性SPI-壳聚糖制备的黑胡椒油树脂微胶囊对烯类挥发性成分的保持能力增加。本研究为拓展SPI的应用领域、提高黑胡椒油树脂微胶囊的稳定性提供参考。 相似文献
16.
采用喷雾干燥法制备微藻油微胶囊,为优化微藻油微胶囊配方,以包封率为主要指标,对乳化剂、酪蛋白、环糊精用量及芯材含量进行响应面优化试验。结果表明:最佳配方为乳化剂用量3.98%、酪蛋白用量3.52%、环糊精用量11.1%、芯材含量30%。由此配方制备的微藻油微胶囊包埋率达到93.37%,产品经(60 ± 1)℃加速氧化14d 后,过氧化值仅为对照样品的三分之一;将微藻油微胶囊添加在婴儿配方奶粉中,经常温真空避光保存一年,DHA 保留率为91.06%,证明该微胶囊具有良好的氧化稳定性和贮藏稳定性。 相似文献
17.
18.
19.
Numerous advantages of turmeric oleoresins over ground turmeric are offset by their sensitivity to light, heat, oxygen and alkaline conditions. This can be overcome by microencapsulation. The present work evaluates the efficacy of pullulan to achieve a stable emulsion of turmeric oleoresin and its subsequent microencapsulation. Different ratios of gum arabic and maltodextrin (100:0–0:100) were used to evaluate the appropriate wall material for encapsulation of turmeric oleoresin by spray drying. The emulsions were prepared at 10% loading of turmeric oleoresin, and evaluated for emulsion stability index, particle size and viscosity. The microcapsules prepared by spray drying of these emulsions were evaluated for encapsulation efficiency, encapsulation yield, and stability of volatiles, non-volatiles and total curcumin for six weeks. The efficacy of pullulan was seen from emulsion characteristics, encapsulation efficiency and yield, and t1/2, the time required for a constituent to reduce to 50% of its initial value. 相似文献