食品科学 ›› 2003, Vol. 24 ›› Issue (8): 88-90.
• 工艺技术 • 上一篇 下一篇
王可兴, 潘思轶, 罗锐
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WANG Ke-Xing, PAN Si-Yi, LUO Rui
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摘要: 本文研究了原花青素喷雾干燥微胶囊化工艺,探讨了原花青素微胶囊的稳定性及其释放速率。研究结果表明:当壁材中蛋白质与糊精比达到6:14时,原花青素微胶囊化产率与效率达到最大值,分别为73.7%和82.3%。当喷雾干燥进风温度在190~200℃、进料速度为50ml/min时,原花青素微胶囊产率和效率较高。低pH值、避光、真空、低水分含量有利于微胶囊原花青素的保存。在1%浓度时微胶囊原花青素完全释放时间为80min.
关键词: 微胶囊, 原花青素, 稳定性
Abstract: Microencapsulating technology of procyanidins and stability of microencapsulating procyanidins were studied inthis paper. The result showed that microencapsulating rate and efficiency of procyanidins were highest, 73.7% and 82.3%respectively when the rate of protein and β-cyclodextrin(β-CD) in the optium wall was 6:14.Microencapsulating rate andefficiency of procyanidins were higher when temperature and speed of spray drying wind were 190~200℃ and 50ml/minrespectively. It is better for microencapsulating procyanidins when it was stored in lower pH, away from light, high vacumn andlower moisture.
Key words: microencapsulation, procyanidins, stability
王可兴, 潘思轶, 罗锐. 原花青素微胶囊工艺及稳定性研究[J]. 食品科学, 2003, 24(8): 88-90.
WANG Ke-Xing, PAN Si-Yi, LUO Rui. Study on Microencapsulating Technology of Procyanidins and Stability[J]. FOOD SCIENCE, 2003, 24(8): 88-90.
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