| "云麻一号"大麻籽仁油粉末油脂制备与表征 |
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| 引用本文： | 单良,潘文文,刘元法,金青哲,王兴国. "云麻一号"大麻籽仁油粉末油脂制备与表征[J]. 中国粮油学报, 2009, 24(7) |
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| 作者姓名： | 单良 潘文文 刘元法 金青哲 王兴国 |
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| 作者单位： | 食品科学与技术国家重点试验室江南大学食品学院,无锡,214122 |
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| 摘 要： | 对"云麻一号"大麻籽仁油的乳化工艺进行了优化,并对喷雾干燥得到的粉末油脂进行了理化特性及贮藏稳定性评价.大麻籽仁油的最佳乳化条件为:乳化剂配比为蔗糖酯:单甘酯=9:1,乳化剂的HLB值为13.48,壁材用量为6.7%,明胶/麦芽糊精比为4:6,乳化剂用量为0.9%、大麻籽仁油与壁材比为3:4,在此条件下微胶囊化效率达到91.24%,粉末油脂产品含油率35.97%,表面含油3.15%,产品呈现乳白色表面光滑的球状,具有良好的贮藏稳定性.
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| 关 键 词： | 粉末油脂 乳化稳定性 微胶囊化 稳定性 |
Preparation and Characterization of Powdered Yunma 1 Hemp Seed Oil |
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| Shan Liang,Pan Wenwen,Liu Yuanfa,Jin Qingzhe,Wang Xingguo. Preparation and Characterization of Powdered Yunma 1 Hemp Seed Oil[J]. Journal of the Chinese Cereals and Oils Association, 2009, 24(7) |
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| Authors: | Shan Liang Pan Wenwen Liu Yuanfa Jin Qingzhe Wang Xingguo |
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| Abstract: | The emulsification process was optimized for Yunma 1 hemp seed oil, and the physico - chemical property and storage stability of the resulting powdered oil was evaluated. Results: The established optimal conditions for the emulsi-fication are sucrose ester to monoglyceride mass ratio 9: 1, eroulsifier HLB value 13.48, wall material dose 6.7%, gelatin to malt dextrin ratio 4: 6, emulsifier dose 0.9 % and oil to wall material ratio 3 : 4. The optimal mieroencapsulation efficien-cy (MEE) and the oil content of the powdered oil reaches 91.24% and 35.97%, respectively, and surface oil is as low as 3.15%. The powdered oil product shows good storage stability as compared with free oil. |
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| Keywords: | powdered hemp seed oil emulsion stability microencapsulation stability |
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