基质对糖玻璃化甜橙油胶囊形成的影响

挤压法制备糖玻璃化胶囊是一种适合热敏性物质包埋的低温胶囊化方法。基质的选择是胶囊化中重要的影响因素。试验设定挤压腔各段温度分别为T1(65℃),T2(85℃),T3(105℃)和T4(95℃),螺杆转速为60r/min,喂料速度为1.2kg/h,以麦芽糊精及添加蔗糖和变性淀粉的麦芽糊精为基质,以甜橙油为芯材,制备糖玻璃化胶囊,考察不同基质对糖玻璃化甜橙油胶囊形成的影响。结果表明:所选配方挤压所得产品均以无定型形式存在。当以单一麦芽糊精为基质时,所得胶囊的玻璃化转变温度为48.52℃。在所选麦芽糊精基质的基础上,添加蔗糖和变性淀粉,所得胶囊的玻璃化转变温度分别降低和增加。热重分析表明,随着温度升高,胶囊的玻璃化结构逐渐被破坏,精油逐渐释放,其中复合基质比单一基质的芯材释放速度更慢,尤其是添加变性淀粉组。扫描电子显微镜结果表明,甜橙油主要以小液滴形式分散于玻璃化基质中。     

糖玻璃化抗坏血酸胶囊制备的挤压工艺研究

采用挤压法制备糖玻璃化抗坏血酸胶囊,考察了挤压腔温度、螺杆转速和喂料速度对挤压过程中电机扭矩（扭矩百分比）、模头压力的影响。分析了挤压产品的还原性抗坏血酸含量、产率和挤压产品玻璃化转变温度等理化指标。结果表明:提高挤压腔温度、增加螺杆转速和降低喂料速度可以减小电机扭矩及模头压力。确定的挤压腔温度、螺杆转速和进料速度分别为中温（85℃-105℃-120℃-105℃）、60r/min和1.1kg/h。该挤压条件下挤压产品中还原性抗坏血酸的载量15.76%～15.86%,产率大于98%。挤压产品的玻璃化转变温度高于40℃。      

用挤压法提高米糖中可溶性膳食纤维含量的研究

研究了利用挤压提高米糠中可溶性膳食纤维的含量,并探讨了可溶性膳食纤维增加的来源。     

低聚异麦芽糖为基质挤压法制备玻璃化抗坏血酸胶囊

采用挤压法制备了低聚异麦芽糖为基质的抗坏血酸(AA)玻璃化胶囊.选择了10%和16%两种AA质量分数的配方,在螺杆转速60 r/min,喂料速度1 kg/h的条件下,研究了3种挤压腔温度时的挤压工艺.探讨了挤压过程中电机扭拒、模头压力等的变化规律.差式扫描量热法、X射线对产品性质进行了表征.对挤压产品产率和载量等理化指标进行了分析.结果表明:提高挤压腔温度可以减小电机扭矩和模头压力.AA质量分数对3种温度条件下的电机扭矩影响较小.当挤压腔为中温和低温时,AA质量分数的增加可以使模头压力减小.两种质量分数的AA得到了很好的包埋,挤压产物的玻璃化转变温度随着AA质量分数增加而降低.X射线表明AA以溶解形式分散于基质中,形成了固溶体.     

挤压法生产焦糖色素的探讨

介绍了挤压法的特点和原理，以及用挤压机作为反应器生产焦耪色素的研究现状，并对用挤压机生产焦糖色素的研究发展趋势进行了简要分析。     

挤压法焦糖色素生产工艺研究

以蔗糖为原料,对挤压法生产焦糖色素的生产原理和工艺参数进行了研究,确定了适宜的生产工艺条件,即机筒Ⅰ区温度110℃,Ⅱ区温度170℃,Ⅲ区温度190℃,保温时间10min,原料水分含量20%p,H3.5,尿素添加量1.5%时,焦糖色素率为67891.7,EBC红色素指数为5.86,黄色素指数为10.22。其产品的水溶性、耐酸、耐碱、耐盐性均较好。     

挤压法生产玉米面条的工艺探讨

介绍了挤压法生产玉米面条的工艺和设备，对原料含水量、进料量、挤压温度和老化处理等关键技术和存在的问题进行了探讨。     

淀粉挤压法焦糖色素生产工艺研究

在以蔗糖为原料采用挤压法生产焦糖色素的基础上,采用正交实验的方法,对以淀粉为原料挤压法生产焦糖色素的工艺进行研究,重点考察了焦糖色素色率、水溶性等指标,确定挤压法焦糖色素的生产条件。     

挤压法在加工微胶囊V_c上的应用研究

探讨了用挤压法将 Vc微胶囊化的工艺。该法采用海藻酸钠与 Ca Cl2 发生置换所形成的不溶性钙盐作为壁材 ,通过挤压法造粒形成微胶囊。研究表明 :海藻酸钠浓度1 .5% ,氯化钙浓度 3.0 %时 Vc利用率最高 ,每毫升海藻酸钠溶胶加入 0 .1 g Vc效果最好。由于这种胶囊具有半透明的薄膜网状结构 ,对 Vc起到很好保护作用 ,经长时间加热后仍能保持一定活性 ,特别适合于添加在需加热的食品中。     

挤压法在加工微胶囊V_c上的应用研究

探讨了用挤压法将 Vc微胶囊化的工艺。该法采用海藻酸钠与 Ca Cl2 发生置换所形成的不溶性钙盐作为壁材 ,通过挤压法造粒形成微胶囊。研究表明 :海藻酸钠浓度1 .5% ,氯化钙浓度 3.0 %时 Vc利用率最高 ,每毫升海藻酸钠溶胶加入 0 .1 g Vc效果最好。由于这种胶囊具有半透明的薄膜网状结构 ,对 Vc起到很好保护作用 ,经长时间加热后仍能保持一定活性 ,特别适合于添加在需加热的食品中。      

甜橙油多重乳状液的稳定性研究

多重乳状液的稳定性是影响多重乳化香精效果的主要因素,它决定于体系中不同参数的影响.以多重乳状液相对体积为衡量标准,借助显微镜直接观察,探讨乳化剂的含量、乳化剂的HLB值、亲油亲水乳化剂体积比及油水相比等因素对甜橙油多重乳状液体系稳定性的影响.     

Microencapsulation of sweet orange oil terpeneless using the orifice method

This study used molecular distillation to remove terpenes (mainly limonene) from sweet orange oil and prepared microcapsules encapsulating sweet orange oil terpeneless by the orifice method. The morphology and microstructure of the microcapsules under the optimum conditions by orthogonal experiments were observed and the data of release kinetics were plotted according to the three different kinetic models to further investigate the release mechanism for microcapsules at different oven temperatures. The results showed that the limonene content was extremely low at a roller rate of 500–600 rpm, a feed flow rate of 20–30 mL/min, an evaporating temperature of 120 °C and an operating pressure of 0.025 mbar during molecular distillation. Encapsulation efficiency (EE) of microcapsules with good morphology and microstructure reached 87.34% when the CaCl₂ concentration, sodium alginate concentration and ratio of wall material to core material were 2.0%, 2.5% and 5:1 respectively. The release profile of sweet orange oil terpeneless from the microcapsules could be well described by Higuchi equation.     

不同相对湿度下微胶囊化甜橙油释放的研究

对采用β-环糊精法和乳化喷雾干燥法所制备微胶囊化甜橙油在温度50℃,相对湿度32%、50%和75%下的释放进行研究,并利用Avrami's公式分析不同贮存条件下微胶囊化甜橙油的释放。结果表明:微胶囊化产品在RH=75%贮存条件下的释放要明显快于其它两种贮存条件;在相同的湿度贮存条件下,采用乳化喷雾干燥法制备的微胶囊化甜橙油的释放速度高于采用β-环糊精法所制备的产品。     

甜橙果酒澄清技术研究

甜橙是柑橘属中一个较优良的加工品种,以其酿制的果酒营养丰富,但是果酒的澄清度会影响其品质。为了提高甜橙果酒的品质,通过添加蛋清、明胶、壳聚糖、果胶酶、皂土等不同的澄清剂处理果酒,以透光率作为澄清效果的评价指标,并对处理后的果酒进行酒精度测定和感官评价。结果表明,单一澄清剂对甜橙果酒有澄清作用,其中蛋清、明胶、壳聚糖、果胶酶、皂土最适添加量分别为0.08%、2.0%、0.08%、1.5%和9%,以皂土澄清效果最佳;将明胶及皂土组合得到复合澄清剂,透光率达96.20%,感官评价得分最高为89.6分,对酒精度影响最小。综上,以明胶-皂土的最佳配比明胶2.0%、皂土9%效果最为理想,经过澄清处理后的甜橙果酒呈金黄色,澄清透明,酒体丰满,具有良好的品质。     

Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic

The coacervation between soybean protein isolate (SPI) and gum Arabic (GA) for sweet orange oil microencapsulation as functions of pH, ionic strength, SPI/GA ratio, core material load and micromolecules was investigated. SPI was exposed to ultrasonic to increase solubility before use and microcapsules were spray-dried before analysis. It was found that the optimum pH for SPI/GA coacervation was 4.0. High ionic strength reduced the coacervation between the two biopolymers. The highest coacervate yield was achieved in SPI/GA ratio 1:1 and the core material load for the highest microencapsulation efficiency (MEE) and microencapsulation yield (MEY) was 10%. The addition of sucrose in sucrose/SPI ratio 1:1 increased the MEY by 20%, reaching 78% compared to 65% of control. The microcapsules were spherical without holes on the surface by SEM observation and flavour components were well retained in microcapsules according to GC–MS analysis, indicating good protection for core material.     

不同pH复合凝聚甜橙油微胶囊在热水中的释放

以明胶和阿拉伯胶为壁材,甜橙油为芯材,采用复合凝聚法制备球状多核微胶囊。研究了pH对复合凝聚微胶囊的形态、粒径、产率、载量及释放率的影响。结果表明:当pH由4.3降到3.7时,复合凝聚微胶囊具有球状多核的结构,粒径逐渐增加,但产率、载量变化不明显;在80℃热水中复合凝聚微胶囊逐渐溶胀,粒径变大,芯材通过扩散的方式缓慢地释放;pH4.3时,微胶囊在热水中的释放最为缓慢,60min仅释放6.0%。     

Nutrient composition of extruded cowpea products

Three cultivars of cowpeas (Ife brown, Vita 5 and California black eye) were blended with either rice, corn or both rice and corn and banana puree. The blends were dry extruded on a low cost extruder. The average energy content was 440 Kcal/100 g, protein 20% and the trypsin inhibitor activity was reduced by 63–84%. The stachyose contents varied from 0.52 to 2.44%, raffinose 0.16 to 4.32% and sucrose 0.18 to 1.16 g% respectively. The colour of the products was acceptable and there was no evidence of browning in the products.     

Properties of extruded expandable breadfruit products

It is vital to process breadfruit in order to develop new value-added products with improved sensory and physicochemical characteristics. In this research, dried breadfruit was extruded with a twin screw extruder and effects of barrel temperature, moisture content, feeding rate and screw speed on product physicochemical properties and process energy consumption were studied. Quadratic models were obtained to predict the product quality under various processing conditions. The best range of crispness of the extrudate was from 2.0 to 3.5N/s, hardness from 60 to 75 N and bulk density from 0.3 to 0.38 g/cm³. Corresponding operating conditions of feeding rate, temperature, screw speed and moisture content to obtain best results of crispness, hardness and bulk density were 16 kg/h, 130 °C, 160 rpm, 22 g/100 g; 22 kg/h, 150 °C, 160rpm, 22 g/kg; 19 kg/h, 140 °C, 115 rpm, 19 g/100 g; and 25 kg/h, 140 °C, 145 rpm, 19 g/100 g, respectively. The linear term of screw speed significantly effected all indexes (p < 0.001), especially water absorption and solubility indexes, sectional expansion ratio, bulk density, color and specific mechanical energy. The interaction term of feed rate and temperature, and square term of screw speed had no significant influences (p ≥ 0.1). The findings were useful for developing and optimizing extruded or value-added co products of breadfruit.     

CO_2超临界流体萃取技术提取甜橙皮精油的研究

设计和建立了一套超临界萃取试验装置,实现了用超临界ＣＯ２萃取洋葱油的实验,着重研究了萃取压力、温度和时间等重要参数对萃取率的影响。