食品科学 ›› 2009, Vol. 30 ›› Issue (24 ): 193-196.doi: 10.7506/spkx1002-6630-200924041

• 工艺技术 • 上一篇    下一篇

喷雾干燥条件对姜油树脂微胶囊的影响

顾 林,宋明军,汪志君   

  1. 扬州大学食品科学与工程学院
  • 收稿日期:2009-04-12 出版日期:2009-12-15 发布日期:2010-12-29
  • 通讯作者: 顾 林, E-mail:gulin@yzu.edu.cn
  • 基金资助:

    “十一五”国家科技支撑计划项目(2006BAD06B02)

Effect of Spray Drying Condition on Gingerol Microencapsulation

GU Lin,SONG Ming-jun,WANG Zhi-jun   

  1. School of Food Science and Engineering, Yangzhou University, Yangzhou 225001, China
  • Received:2009-04-12 Online:2009-12-15 Published:2010-12-29
  • Contact: GU Lin, E-mail:gulin@yzu.edu.cn

摘要:

研究了姜油树脂喷雾干燥微胶囊化的工艺,通过选取参数、正交试验,获得姜油树脂微胶囊的喷雾干燥最佳工艺条件。结果表明:最佳工艺条件为进风温度190℃、进料流量500L/h、出风温度80℃。经进一步研究姜油树脂微胶囊品质,验证产品姜辣素含量为0.835%,微胶囊化效率为90.5%。说明在此条件下姜辣素损失较小,微胶囊化效果很好。

关键词: 姜辣素, 微胶囊, 喷雾干燥, 工艺

Abstract:

In this study, gingerol microencapsulation was prepared by spray drying technology. The optimal preparation processing was investigated through orthogonal experiments. Results indicated that the optimal preparation processing was 190 ℃ of inlet temperature, 500 L/h of flow rate and 80 ℃ of outlet temperature. The content of gingerol in final product was 0.835% and microencapsulation efficiency was 90.5% under this optimal condition.

Key words: gingerol, microencapsulation, spray drying, technology

中图分类号: