挤压法糖玻璃化香精的研究
首发时间:2009-06-23
摘要:本文利用挤压法进行糖玻璃化香精的研制。通过单因素及正交实验对配料配方进行了优化,实验所得最佳配方为:变性淀粉(Hi-Cap100)30%(均以壁材总重为基)、阿拉伯胶10%、麦芽糊精(MD20)60%、水4%,精油10%。此配方下所得产品的包埋产率为87.14%,产品玻璃化转变温度在39℃左右,常温条件下具有优良的贮藏稳定性。同时利用扫描电镜对产品剖面和表面形态进行了观察,结果显示精油是以微小液滴形式分布于玻璃态基质当中。
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Glass-encapsulation of Essence by Extrusion Method
Abstract:In this paper, glass-encapsulation of sweet orange essence with extrusion method was studied. By one factor experiments and orthogonal test, the factors of premix formulation such as wall formula and water were optimized with encapsulation field and Tg. Results showed the optimum premix formulation were modified starch (Hi-Cap100) 30%(on the basis of the total weight of the wall material), Arabic gum 10%,maltodextrin 60%, water 4%, sweet orange oil 10%. Under this formula, the encapsulation field of essence was 87.14% and Tg was around 39℃, which indicated the good storage stability of the product at room temperature. Using SEM to analyze the morphology of the surface and cross section of the product, the graph showed that sweet orange oil was dispersed in the glassy matrix with the form of little droplet.
Keywords: Extrusion vitrification microencapsulation
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