摘要
以辣椒红色素为芯材,变性淀粉和明胶为壁材,糊精为填充剂,研究微胶囊化辣椒红色素的制备工艺。通过实验,确定出影响微胶囊化效果的各因素为:变性淀粉与明胶比例为2:1,辣椒红色素含量为40%,乳液固形物含量为45%。通过L9(34)正交试验对微胶囊化喷雾干燥工艺进行优化,在出风温度80℃条件下,确定最佳的喷雾条件为进风温度180℃、进料量20.0ml/min、气流压力0.15MPa。
Microcapsules of paprika oleoresin were prepared by spray-drying technology using paprika oleoresin as the core material, modified starch and gelatin as the wall materials, dextrin as the ffiler. Results indicated the optimal microencapsulation conditions were 2：1 of modified starch to gelatin ratio, 40% of paprika oleoresin content, and 45% of emulsion solid content. Moreover, the optimal conditions for spray-drying were also investigated through orthogonal array design experiments, which were 180 ℃ for inlet temperature, 80--90 ℃ for outlet temperature, 20.0 ml/min for flux rate and 0.15 MPa for inlet air pressure.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期207-210,共4页
Food Science
基金
海南省自然科学基金项目(809025)
关键词
辣椒红色素
微胶囊
喷雾干燥
paprika oleoresin
microencapsulation
spray-drying
