摘要
用玉米多孔淀粉吸附并包埋制取大蒜油微胶囊,与喷雾干燥法制取微胶囊相比,此工艺简单方便。实验以玉米多孔淀粉吸附大蒜油制成的粉末作为芯材,再以麦芽糊精作为壁材包埋芯材。该方法制取大蒜油微胶囊最佳工艺条件是:大蒜油∶玉米多孔淀粉为0.60∶1,麦芽糊精∶粉末大蒜油为0.25∶1,此时微胶囊产率为71.3%,包埋率为54%。通过储藏稳定性实验得出大蒜油微胶囊产品的包装及储藏条件是:采用避光隔氧的铝箔和PVC塑料复合材料,抽真空并且在低温情况下储存。
The microencapsulated powder of garlic oil is prepared with porous starch absorption and embedding, which is relative simple to the technology of spray drying for microencapsulated product. In this experiment, the powder made of corn porous starch adsorbed the garlic oil is the core material, and then use the maltodextrin as wall material to embed the core material. The optimum process conditions are. garlic oil corn porous starch is 0.60 ： 1, core material wall material is 0.25 ： 1. The microcapsule production rate is 71.3%, the embedding rate is 54%. Peroxide value is analyzed in the accelerating test to prove that the microcapsule is highly stable. The storage stability of the packaging and storage conditions of garlic oil microcapsules are. use the compound materials of aluminum foil and PVC, store in low temperature with vacuum.
出处
《中国调味品》
CAS
北大核心
2015年第2期40-43,共4页
China Condiment
基金
国家"十二五"科技支撑项目(2012BAD37B06)
郑州市创新团队
关键词
大蒜油
微胶囊
过氧化值
储藏
garlic oil
microcapsules
peroxide value
storage
