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栝蒌子油作为一种新开发的油,其中含有大量色素物质,容易氧化变色,严重影响感官和品质。本文采用三因素三水平的正交实验设计,得到了栝蒌子油用活性炭和活性白土脱色的较优工艺条件。活性炭脱色的较优工艺条件为:活性炭用量为2%,脱色时间为30min,搅拌速度为40r/min。活性白土脱色的较优工艺条件为:活性白土用量为1.5%,脱色时间为25min,搅拌速度为60r/min,活性白土脱色效果比活性炭好。因此,栝蒌子油脱色工艺宜采用活性白土作为脱色剂。 相似文献
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栝篓子油作为一种新开发的油,其中含有大量色素物质,容易氧化变色,严重影响感官和品质.本文采用三因素三水平的正交实验设计,得到了栝蒌子油用活性炭和活性白土脱色的较优工艺条件.活性炭脱色的较优工艺条件为:活性炭用量为2%.脱色时间为30min,搅拌速度为40r/min.活性白土脱色的较优工艺条件为:活性白土用量为1.5%.脱色时间为25min,搅拌速度为60r/min,活性白土脱色效果比活性炭好.因此,栝蒌子油脱色工艺宜采用活性白土作为脱色刺. 相似文献
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枳椇籽油的微胶囊化研究 总被引:2,自引:0,他引:2
采用喷雾干燥法对富含亚麻酸枳棋籽油进行微胶囊化研究。结果表明,最佳微胶囊原料配方组分:M明胶:Mβ-环糊精1:6,M壁材:M水15:85,M芯材:M壁材1:3.5、复合剂加入量10%;最佳微胶囊化加工参数为:超声乳化10min、均质压力30MPa、进口温度160℃、出口温度80℃。所得微胶囊的包埋率为88.89%,微胶囊化效率为90.83%。经优化配比和工艺制成的枳棋籽油的微胶囊产品颗粒为球形,大小在8-10μm之间,颗粒表面平整光滑、层次清晰,大小分布均匀,包埋效果好。 相似文献
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以大豆分离蛋白(SPI)、乳清分离蛋白(WPI)和麦芽糊精(MD)为壁材,紫苏油为芯材,并添加少量阿拉伯胶作为乳化剂和稳定剂,采用喷雾干燥法制备紫苏油微胶囊。以包埋率为指标,确定紫苏油微胶囊的最佳工艺配方。研究结果表明,紫苏油微胶囊制备的最佳配方:SPI、WPI和MD质量比为2∶1∶2,芯壁材质量比为2∶3,阿拉伯胶的添加量为总固形物含量的3%,固形物浓度为20%。在此工艺配方下,紫苏油微胶囊的包埋率可达到91.23%,表面含油率为3.13%。扫描电镜观察结果表明,微胶囊表面结构完整致密无裂缝。 相似文献
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以银杏中主要活性物质类黄酮的微胶囊化效率为考察指标,对银杏油进行微胶囊化处理,探讨喷雾干燥法制备银杏油微胶囊的工艺。结果表明,最佳微胶囊原料配方为:阿拉伯胶与β- 环糊精的比例为1:1(m/m),芯材与壁材的比例为1:3(m/m),料液浓度为25%(m/V),单甘脂为0.1%;最佳喷雾干燥工艺条件为:进料流量30ml/min,进风温度180℃,出风温度80℃。在此工艺条件下微胶囊化银杏油的效率可达到90.66%;制备的银杏油微胶囊为黄色或淡黄色细小颗粒,水分含量2.28%,密度0.82g/cm3,溶解度98.10%,黄酮含量5.73%,包埋效果良好。 相似文献
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研究了以阿拉伯树胶和麦芽糊精为壁材 ,喷雾干燥法制备微胶囊化肉桂醛的工艺条件 .探讨了壁材组成、乳化剂用量、固形物质量分数、芯壁比、进风温度、进料速度、喷射压力等对微胶囊化效果的影响 .经过正交试验 ,确定了最佳工艺条件 .实验结果表明 ,阿拉伯胶和麦芽糊精的最佳质量配比为 1∶1,蒸馏单甘酯的用量为 0 .4 g/dL ,固形物质量分数为 4 0 % ,芯材与壁材的配比为 1mL∶10 g ,肉桂醛微胶囊化的最佳喷雾干燥条件为进风温度 2 2 5℃ ,进料流量 2 10mL/h ,喷射压力0 .18MPa .实验还表明 ,肉桂醛微胶囊产品有一定的缓释抑菌效果 . 相似文献
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ABSTRACT: Microencapsulation is increasingly applied to dietary oils, but only limited information is available about the effect on bioavailability. The aim of the present study was to evaluate the bioavailability of microencapsulated vegetable oil from a liquid food product in a clinical trial. Another aim was to compare the suitability of sodium octenyl succinate starch (SOSS) and oat starch aggregate (OSA) in sustained release of a vegetable oil. Twenty-four healthy young men were recruited and randomly allocated into 1 of 3 groups (A, B, C). All subjects consumed 2 liquid test meals, which differed only with respect to microencapsulation. Groups A and B consumed berry juice or fermented oat drink, respectively, containing either non-encapsulated or SOSS-encapsulated blackcurrant seed oil (BCO). Group C received sea buckthorn oil (SBO) encapsulated with SOSS or OSA. Blood samples were collected at 0,30,60,90,180,270, and 360 min after the meal, and chylomicron-rich (CM-rich) fraction was separated for subsequent triacylglycerol (TAG) analysis. Microencapsulation increased the glycemic response. SOSS-encapsulated BCO resulted in a similar CM-rich TAG response as non-encapsulated BCO, indicating that the SOSS-encapsulated oil was fully bioavailable. OSA-encapsulation had a similar bioavailability. The lipemic response of subjects who consumed the oil mixed in the fermented oat drink was higher than that of other subjects. This most likely resulted from the slightly higher fat and energy content of the fermented oat drink compared with berry juice. Contrary to expectations, the use of OSA in microencapsulation did not result in sustained release. 相似文献