正交试验优化余甘子果汁微胶囊化工艺

为了保存余甘子果汁的营养成分、扩大其应用范围,以余甘子果汁中营养成分VC的包埋率和保存率为考察指标,结合出粉率,采用喷雾干燥法对余甘子果汁进行微胶囊化研究,并探讨制备余甘子果汁微胶囊的工艺。结果表明,余甘子果汁微胶囊的原料配方为:阿拉伯胶与麦芽糊精质量比1∶1、芯材与壁材质量比1∶5。结合单因素试验和正交试验得出喷雾干燥制备的余甘子果汁微胶囊的最佳工艺条件为:料液固形物含量20%、进料流量8 m L/min、进风温度140℃、热风流量0.6 m3/min。在此工艺条件下制得的余甘子果汁微胶囊出粉率64.83%、VC保存率67.33%,粉体为浅黄色粉末,水分含量为5.59%,有较好的流动性和溶解性。

Microencapsulation of Phyllanthus emblica L.Fruit Juice

Phyllanthus emblica L. fruit juice was microencapsulated by spray drying for retaining its nutrients and extending
its scope of application. The microencapsulation conditions were optimized based on the microencapsulation rate and
retention rate of VC and powder yield. The optimal microcapsule wall was a mixture of arabic gum with maltodextrin
(1:1, m/m) with a core-to-wall material ratio of 1:5 (m/m). Using combination of single factor and orthogonal array designs,
the optimal spray drying conditions were determined as follows: solid content, 20%; feeding flow rate, 8 mL/min; input
temperature, 140 ℃; and air velocity, 0.6 m3/min. Under these conditions, the yield of powder was 64.83%, the retention rate
of vitamin C was 67.33%, and light yellow powder was obtained with a moisture content of 5.59%.