丁香油喷雾干燥微胶囊技术研究

食品科学 ›› 2006, Vol. 27 ›› Issue (1): 278-281.

• 技术应用 • 上一篇

丁香油喷雾干燥微胶囊技术研究

徐文秀, 吴彩娥, 李强, 李婷婷

山西农业大学食品科学与工程学院

出版日期:2006-01-15 发布日期:2011-09-05

Study on Processing Technology of Clove Essential Oil Microencapsulation by Spray-drying Method

XU Wen-Xiu, WU Cai-E, LI Qiang, LI Ting-Ting

College of Food Science and Engineering, Shanxi Agricultural University

Online:2006-01-15 Published:2011-09-05

摘要/Abstract

摘要： 采用水蒸气蒸馏法制得的丁香油中低沸点成分较多,为防止丁香油的挥发,采用喷雾干燥法对丁香油进行微胶囊化研究,并对产品进行了电镜观察。结果表明:壁材采用1:1的阿拉伯胶与麦芽糊精,心材与壁材的配比为1:12,固形物浓度为20%,乳化剂用量为乳化液的0.3%,在1.5×104～1.6×104r/min条件下均质15min,进风温度220℃,出风温度80℃,制得的微胶囊包埋效果最好。

关键词: 丁香油, 微胶囊, 喷雾干燥

Abstract: Clove essential oil made by steam distillation yielded many low boiling point components. In order to prevent the volatilization of clove essential oil, the processing technology of clove essential oil microcapsule by spray-drying method was studied and the structure of the product was observed by scanning electron microscope. The results showed that microcapsule was obtained in optimum conditions by spray-drying technology as follows: the gum acacia and maltodextrin proportion was 1: 1 in the wall materials, proportion of clove essential oil to wall materials was 1:12, emulsion concentration 20%, emulsifier used as 0.3% of the emulsion homogenizing time 15 minutes and speed 1.5×104～1.6×104r/min, temperature of entering air and out going air 220℃ and 180℃ respectively.

Key words: clove essential oil, microcapsule, spray-drying

徐文秀, 吴彩娥, 李强, 李婷婷. 丁香油喷雾干燥微胶囊技术研究[J]. 食品科学, 2006, 27(1): 278-281.

XU Wen-Xiu, WU Cai-E, LI Qiang, LI Ting-Ting. Study on Processing Technology of Clove Essential Oil Microencapsulation by Spray-drying Method[J]. FOOD SCIENCE, 2006, 27(1): 278-281.

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丁香油喷雾干燥微胶囊技术研究

Study on Processing Technology of Clove Essential Oil Microencapsulation by Spray-drying Method

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