微胶囊化榛仁油的制备工艺研究

食品科学 ›› 2006, Vol. 27 ›› Issue (6): 136-138.

微胶囊化榛仁油的制备工艺研究

李延辉, 郑明珠, 刘景圣

吉林农业科技学院食品科学系；吉林农业大学食品工程学院

出版日期:2006-06-15 发布日期:2011-09-22

Study on the Technology of Microencapsulated Hazelnut Oil

LI Yan-Hui, ZHENG Ming-Zhu, LIU Jing-Sheng

1.Jilin Agricultural Science and Technology College, Jilin 132109, China; 2.College of Food Engineering, Jilin Agricultural University, Changchun 130118, China

Online:2006-06-15 Published:2011-09-22

摘要/Abstract

摘要： 榛仁油中不饱和脂肪酸含量高达95.2%,极易氧化变质,且与食品原料不易混合均匀。本研究采用微胶囊化技术,将液态的榛仁油制成固体粉末油脂。试验结果表明,喷雾干燥工艺参数为:均质次数为3次、均质压力为40MPa、进料温度40～50℃、进风温度180℃、出风温度90℃,在此工艺条件下微胶囊化榛仁油的效率可达到87%以上。制取的粉末榛仁油微胶囊为乳白色粉末,水分含量2.53%,密度0.71g/cm3,溶解度97.1%,平均粒度16.7μm。

关键词: 榛仁油, 微胶囊, 粉末油脂, 喷雾干燥

Abstract: The content of unsaturared fatty acid in hazelnut oil is approximately 95.2%. It is easy to be oxidated and be spoil. The microencapsulated technology was adopt to make the liquid hazelnut oil into solid powder in this study. The results indicated that the optimum parameters about microencapsulated hazelnut oil techniques were as that: the frequency of homogenizing was 3, homogenizing pressure was 40MPa, feed temperature was about 40℃ to 50℃, temperatures of inlet wind and outlet wind were 180℃ and 90℃, respectively. The microencapsulating efficiency of hazelnut oil was about 87% on the condition above. The preparation of hazelnut oil showed milkiness in colour, and the content of moisture, the density and solubility were about 2.53%, 0.71g/cm3 and 97.1%, respectively.

Key words: , hazelnut oil； microencapsulation； oil and fat powder； spray-drying；

李延辉, 郑明珠, 刘景圣. 微胶囊化榛仁油的制备工艺研究[J]. 食品科学, 2006, 27(6): 136-138.

LI Yan-Hui, ZHENG Ming-Zhu, LIU Jing-Sheng. Study on the Technology of Microencapsulated Hazelnut Oil[J]. FOOD SCIENCE, 2006, 27(6): 136-138.

[1]	王枭，孟官丽，王齐蕾，汪浪红，范代娣，吕新刚. 基于静电喷雾法萝卜硫素微胶囊的制备与表征[J]. 食品科学, 2021, 42(7): 113-119.
[2]	周麟依，任双鹤，郭亚男，樊乃境，江连洲，贾富国，王中江，刘军. 均质工艺对制备鱼油微胶囊结构和理化性质的影响[J]. 食品科学, 2021, 42(5): 99-105.
[3]	宁亚维，王瑶，侯琳琳，苏丹，王志新，贾英民. Brevilaterin微胶囊化技术及缓释特性分析[J]. 食品科学, 2021, 42(4): 38-43.
[4]	刘义凤，侯占群，田巧基，夏凯，于有强，潘聪，段盛林，罗安来，韩晓峰. 添加玉米低聚肽的紫苏籽油乳状液及其微胶囊的制备[J]. 食品科学, 2021, 42(2): 36-45.
[5]	宋晓秋，徐亚杰，肖瀛，王一非，陈佳昊. 肉桂精油微胶囊对小鼠抗氧化活性与肠道菌群的影响[J]. 食品科学, 2021, 42(17): 143-152.
[6]	石泽栋，蒋雅萍，孙英杰，李富军，闵德栋，张新华，李晓安. 牛至精油微胶囊的制备、表征及在杏贮藏期的抑菌效果[J]. 食品科学, 2021, 42(11): 186-194.
[7]	邹颖，余元善，邹波，程丽娜，肖更生，吴继军，卜智斌，徐玉娟. 桑葚渣多酚提取物冻干粉的制备及稳定性分析[J]. 食品科学, 2021, 42(1): 73-78.
[8]	章智华，钟舒睿，彭飞，曾英杰，宗敏华，娄文勇. 微胶囊壁材及制备技术的研究进展[J]. 食品科学, 2020, 41(9): 246-253.
[9]	江连洲，王朝云，古力那孜·买买提努，巨欢欢，郭增旺，綦玉曼，李杨，齐宝坤，左锋，范志军，王中江. 干燥工艺对鱼油微胶囊结构和品质特性的影响[J]. 食品科学, 2020, 41(3): 86-92.
[10]	谭睿，申瑾，董文江，章中，龙宇宙，胡荣锁，陈治华，蒋快乐. 复合凝聚法制备绿咖啡油微胶囊及其性能[J]. 食品科学, 2020, 41(23): 144-152.
[11]	雷雨晴，王康平，余雄伟，付琴利，刘伟，李述刚. 卵白蛋白-菊糖-茶多酚微胶囊对石榴籽油稳定性的影响[J]. 食品科学, 2020, 41(21): 58-65.
[12]	王淑惠，杨小斌，罗旭洸，刘静宜，周爱梅. 蓝圆鲹鱼油微胶囊稳定性分析及其货架期预测模型的建立与评价[J]. 食品科学, 2020, 41(21): 66-72.
[13]	毛莹，帅晓艳，王惠玲，周兰，李佳，李漫，杨宁，何静仁. 基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析[J]. 食品科学, 2020, 41(2): 267-275.
[14]	于红红，吴明颖，王庆玲，董娟，卢士玲. 百里香精油微胶囊对摩根氏菌和变形杆菌产组胺机制的影响[J]. 食品科学, 2020, 41(19): 9-16.
[15]	王百龙, 袁红飞, 林雄, 孙思薇, 郭泽镔. 淀粉基食品微胶囊递送体系的构建及其控释特性研究进展[J]. 食品科学, 2020, 41(15): 329-337.