摘要
采用喷雾干燥法制备微胶囊化罗非鱼油,以包埋率为主要评价指标,对包埋壁材两种淀粉配比、载油量、均质压力、均质次数、喷雾干燥进风温度、进料速度进行优化,并探讨添加不同抗氧化剂[维生素E、芝麻酚、特丁基对苯二酚(TBHQ)]的精制鱼油与微胶囊化鱼油氧化稳定性的差异。结果表明:鱼油微胶囊化最佳工艺条件为:烯基琥珀酸酯淀粉Mira CAP与烯基琥珀酸酯淀粉Mira mist SE比例2∶3(w/w)、载油量30%、均质3次、均质压力25 MPa、进风温度170℃、进料速度10 mL/min,包埋率达95.9%±0.73%。微胶囊产品的感官及理化指标(水分含量:1.93%、表面含油量:0.59%、过氧化值2.10 mmol/kg)均达到SC/T 3505-2006《微胶囊化鱼油水产行业标准》。通过扫描电镜可观察到微胶囊化罗非鱼油表面光滑平整、无裂痕,具有较好包埋效果。鱼油氧化稳定性的研究结果显示:罗非鱼油微胶囊的氧化稳定性最好,其在(65±1)℃条件下贮藏12d后,过氧化值仅为5.22 mmol/kg,低于行业标准(6 mmol/kg),硫代巴比妥酸值(TBA)也明显低于精制鱼油。推测此微胶囊产品在常温条件可保持其品质达1年以上。在添加抗氧化剂的鱼油中,添加TBHQ的精制鱼油的氧化稳定性最好,经烘箱加速试验推测精制鱼油在常温条件下可贮藏8个月。
Microcapsules of tilapia oil was prepared by using spray-drying method in this study. The microencapsulation rate was chosen as the evaluation index,six variables,such as the proportion of two kinds of starch,oil content,homogeneous times,homogeneous pressure,inlet-air temperature,and inlet feed rate were optimized. The differences of oxidation stabilities between fish oil microcapsules and refined fish oil（ added vitamin E,sesamol and TBHQ,respectively） were studied. The results showed that the optimal technological conditions of microencapsulation of tilapia oil were obtained as follows： 2∶ 3（ w/w） for the rate of octenyl succinic acid modified starch Mira CAP to the octenyl succinic acid modified starch Mira mist SE;30% for the oil content; 3 times for the homogenization under 25 MPa of the homogenization pressure; 170 ℃for the temperature of inlet-air and 10 m L/min for the inlet feed rate,the microencapsulation efficiency of tilapia oil microcapsules reached up to 95. 9% ± 0. 73%. The sensory evaluation and physicochemical indexes（ Moisture content： 1. 93%,Surface oil content： 0. 59%,POV： 2. 10 mmol/kg） of microencapsulation products met the requirements of fish oil microcapsule standard of the aquatic product industry of China SC/T3505- 2006. By scanning electron microscope,the micro-structure observation of the microcapsules of Tilapia oil showed that they had smooth surface,no cracks. The results of the oxidative stability showed that the microcapsules of fish oil had the best oxidative stability. After storage at（ 65 ± 1） ℃ for 12 days,the peroxide value of microcapsules of fish oil was only 5. 22 mmol/kg,which was lower than the industrial standard（ 6 mmol/kg）,and TBA was also significantly lower than the refined fish oil. It was estimated that this kind of product could keep good quality for more than 1 year at ambient temperature. Among the fish oils added different antioxidants,the fish oil with TBHQ showed the best oxidation stability,it can keep good quality for
出处
《上海海洋大学学报》
CAS
CSCD
北大核心
2015年第4期617-624,共8页
Journal of Shanghai Ocean University
基金
云南省科技计划项目(2012IB016)
