共查询到20条相似文献,搜索用时 46 毫秒
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运用响应面分析法,优化乳脂微胶囊喷雾干燥法制备工艺参数,并对其基本理化指标、形态特征及其抗潮性、热稳定性、氧化稳定性和贮藏稳定性进行测定分析。结果表明:喷雾干燥法制备微胶囊的最佳工艺参数为:进风温度178℃、出风温度80℃、均质压力43MPa,其微胶囊乳脂包埋率为93.14%、水分含量3.12%、灰分2.07%、蛋白质18.56%、溶解度67.01g/100g、密度0.45g/cm3,粒径分布在4~90μm。产品具有抗氧化稳定性好,易吸水、不耐高温的贮藏特性。加工应用适宜温度在220℃以下。 相似文献
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油脂喷雾干燥微胶囊化的研究 总被引:42,自引:6,他引:42
粉末油脂,在改变油脂的物理形态,改善水溶性和分散性,增强氧化稳定性等方面具有重要作用。采用复凝聚法先将油微胶囊化,然后喷雾干燥制备粉末油脂,制取了的稳定性良好含50%~60%的粉末鱼油以及流动性良好含85%~95%的粉末芝麻油。 相似文献
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微胶囊技术是一项实用价值高且应用广泛的新技术。采用微胶囊化技术将油脂包埋形成微胶囊,不仅增强油脂对环境的抵抗能力,延长保质期,掩蔽不良风味,而且使油脂由液体转化成固体,易于包装、贮藏、运输和使用。就微胶囊技术的概念、微胶囊常用的制备方法、微胶囊在油脂中的应用、喷雾干燥制备微胶囊、微胶囊化的壁材、衡量微胶囊产品的质量标准进行综述,还探讨了采用微胶囊化技术包埋油脂过程中的主要问题:选择正确的壁材、适宜的壁芯比及产品的制备工艺。该研究为油脂微胶囊产品的开发提供理论支撑。 相似文献
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黄油粉在改变油脂的物理形态,改善水溶性和分散性,增强氧化稳定性等方面具有重要作用。采用无水黄油乳化、均质,然后喷雾干燥制取了氧化稳定性和流动性良好的含脂率在20%~60%的黄油粉。 相似文献
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A second-order central composite design was used to evaluate the influence of capsule wall materials on yield (MEY) and efficiency (MEE) of the spray-drying butter microencapsulation process. Variables were: maltodextrin concentration of wall material, emulsion solids content, and butter fat concentration related to emulsion solids. All powders showed no stickiness. MEY was always >85% and wall material composition had little influence. MEE was strongly affected by butter concentration. MEE increased as emulsion solids increased, reaching 95% at 22% of emulsion solids. Best results, MEY = 97.22% and MEE = 91.72% were obtained spray-drying an emulsion of 30 % total solids (3.6% maltodextrin and 40% butter). 相似文献
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本文研究了喷雾干燥法制备二氢杨梅素微胶囊的壁材组成优化和喷雾干燥条件,选用阿拉伯胶和麦芽糊精作为二氢杨梅素微胶囊的壁材,结果表明:二氢杨梅素/壁材为15/85,阿拉伯胶/麦芽糊精为70/30,乳化剂添加量为0.5%,均质转速15000r/min,进风温度190℃时,可起到很好的包埋效果。 相似文献
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以水溶性大豆多糖为壁材,对喷雾干燥法番茄红素的微胶囊化工艺条件进行优化。通过单因素试验和正交试验考察壁材质量浓度、芯材壁材比、乳化剂含量、喷雾干燥进风口温度、出风口温度对番茄红素微胶囊效率的影响作用,同时用扫描电子显微镜法(SEM)对产品进行了形态观察。结果表明:最优工艺为壁材质量浓度0.28g/mL、芯材壁材比1:7、乳化剂质量分数2%、喷雾干燥进风口温度160℃、出风口温度88℃,所得微胶囊效率为91.8%,此番茄红素微胶囊产品膜结构致密完整。水溶性大豆多糖为壁材喷雾干燥法对番茄红素红素进行微胶囊包埋具有可行性。 相似文献
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粉末化猪油工艺的研究 总被引:1,自引:0,他引:1
猪油与油溶性乳化剂、水溶性乳化剂及壁材等在一定条件下混合均匀、乳化、均质,经喷雾干燥得粉末化猪油.单因素试验表明,最佳乳化条件为:壁材为大豆分离蛋白、β-环状糊精和可溶性淀粉复合使用,亲油乳化剂为单甘酯,亲水乳化剂为Tween 60,HLB值为6~8,乳化剂用量2%~3%,稳定剂明胶用量1.6%~2.0%,加水量10~15倍于基料,乳化温度70℃,乳化时间20min.在其他条件不变的情况下,通过正交试验研究了乳化剂用量、HLB值、明胶用量和壁材对粉末化猪油的溶解度、产品结块状态的影响.研究结果表明,制备40%含油量的粉末化猪油的最佳配方为:乳化剂用量3%,HLB值6,明胶用量2.3%,大豆分离蛋白、β-环状糊精和可溶性淀粉复合作壁材. 相似文献
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The aim of this study was to evaluate the effect of encapsulating material on encapsulation yield, resistance to passage through simulated gastrointestinal conditions, and viability of Lactobacillus acidophilus La-5 during storage. Microparticles were produced from reconstituted sweet whey or skim milk (30% total solids) inoculated with a suspension of L. acidophilus La-5 (1% vol/vol) and subjected to spray-drying at inlet and outlet temperatures of 180°C and 85 to 95°C, respectively. The samples were packed, vacuum-sealed, and stored at 4°C and 25°C. Encapsulation yield, moisture content, and resistance of microencapsulated L. acidophilus La-5 compared with free cells (control) during exposure to in vitro gastrointestinal conditions (pH 2.0 and 7.0) were evaluated. Viability was assessed after 0, 7, 15, 30, 45, 60, and 90 d of storage. The experiments were repeated 3 times and data were analyzed by ANOVA and Tukey test for the comparison between means. The encapsulating material did not significantly affect encapsulation yield, average diameter, or moisture of the particles, which averaged 76.58 ± 4.72%, 12.94 ± 0.78 μm, and 4.53 ± 0.32%, respectively. Both microparticle types were effective in protecting the probiotic during gastrointestinal simulation, and the skim milk microparticles favored an increase in viability of L. acidophilus La-5. Regardless of the encapsulating material and temperature of storage, viability of the microencapsulated L. acidophilus La-5 decreased on average 0.43 log cfu/g at the end of 90 d of storage, remaining higher than 106 cfu/g. 相似文献