摘要
以麦芽糊精与阿拉伯胶为壁材,加入一定量的纳米蒙脱土(MMT),研究喷雾干燥法制备鱼油微胶囊的工艺条件,探究纳米蒙脱土含量、固形物含量、芯壁比、喷雾干燥进口温度4个因素对鱼油包埋率的影响,通过正交试验优化工艺,得到最佳的鱼油微胶囊制备条件:纳米蒙脱土含量4%、固形物含量24%、壁芯比1∶2.5、喷雾干燥进口温度180℃,该条件下鱼油包埋率为77.6%。进一步分析鱼油微胶囊在高温高湿条件下的贮藏稳定性,随着湿度和温度的增加,鱼油氧化速率逐渐增大,与未包埋的鱼油相比,鱼油微胶囊的氧化速度明显减小。在相同环境条件下,含4%纳米蒙脱土的鱼油微胶囊氧化速率小于未添加纳米蒙脱土的鱼油微胶囊,纳米蒙脱土的添加能够降低所包埋鱼油的氧化速率,延长保质期。
Spray drying process for fish oil microcapsule was studied using maltodextrin and Arabia gum as wall materials with adding a certain amount of nano-montmorillonite.The effects of four factors including nano-montmorillonite content,solid content,core-wall ratio and inlet temperature on the embedding rate of fish oil were investigated.The optimum conditions for preparation of fish oil microcapsules were optimized through orthogonal experiment:the content of nanomontmorillonite was 4%,solid content was 24%,wall core ratio was 1∶2.5,inlet temperature was 180℃,and the embedding rate of fish oil was 77.6%.The storage stability of fish oil microcapsules under high temperature and high humidity was further analyzed.The oxidation rate of fish oil gradually increased with the increase of humidity and temperature,and the oxidation rate of fish oil microcapsules significantly slowed down compared with non-embedded fish oil.Under the same environmental conditions,the oxidation rate of fish oil microcapsules containing 4%nano montmorillonite was lower than that without nanomontmorillonite.The addition of nano-montmorillonite could reduce the oxidation rate of embedded fish oil and extend its shelf-life.
作者
陈春容
王卉
白燕
CHEN Chunrong;WANG Hui;BAI Yan(Department of Food Science and Technology,Hainan Tropical Ocean University,Sanya 572022)
出处
《食品工业》
CAS
2022年第5期96-100,共5页
The Food Industry
基金
国家自然科学基金项目(31860453)
海南省自然科学基金项目(321RC1073)。
关键词
鱼油微胶囊
纳米蒙脱土
喷雾干燥
稳定性
sh oil microcapsule
nano-montmorillonite
spray drying
stability
