文献类型：期刊文献

中文题名：正交试验优化余甘子果汁微胶囊化工艺

英文题名：Microencapsulation of Phyllanthus emblica L. Fruit Juice

作者：张雯雯[1] 郑华[1] 冯颖[1] 徐涓[1] 侯彬[1] 刘兰香[1] 张弘[1]

第一作者：张雯雯

机构：[1]中国林业科学研究院资源昆虫研究所

年份：2015

卷号：0

期号：2

起止页码：25-29

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2014】；CSCD:【CSCD_E2015_2016】；

基金："十二五"国家科技支撑计划项目(2012BAD36B03-03)

语种：中文

中文关键词：余甘子;果汁;微胶囊;喷雾干燥

外文关键词：Phyllanthus emblica L.;fruits juice;microencapsulation;spray drying

分类号：TS255.44

摘要：为了保存余甘子果汁的营养成分、扩大其应用范围,以余甘子果汁中营养成分VC的包埋率和保存率为考察指标,结合出粉率,采用喷雾干燥法对余甘子果汁进行微胶囊化研究,并探讨制备余甘子果汁微胶囊的工艺。结果表明,余甘子果汁微胶囊的原料配方为:阿拉伯胶与麦芽糊精质量比1∶1、芯材与壁材质量比1∶5。结合单因素试验和正交试验得出喷雾干燥制备的余甘子果汁微胶囊的最佳工艺条件为:料液固形物含量20%、进料流量8 m L/min、进风温度140℃、热风流量0.6 m3/min。在此工艺条件下制得的余甘子果汁微胶囊出粉率64.83%、VC保存率67.33%,粉体为浅黄色粉末,水分含量为5.59%,有较好的流动性和溶解性。
Phyllanthus emblica L. fruit juice was microencapsulated by spray drying for retaining its nutrients and extending its scope of application. The microencapsulation conditions were optimized based on the microencapsulation rate and retention rate of VC and powder yield. The optimal microcapsule wall was a mixture of arabic gum with maltodextrin(1:1, m/m) with a core-to-wall material ratio of 1:5(m/m). Using combination of single factor and orthogonal array designs, the optimal spray drying conditions were determined as follows: solid content, 20%; feeding flow rate, 8 m L/min; input temperature, 140 ℃; and air velocity, 0.6 m3/min. Under these conditions, the yield of powder was 64.83%, the retention rate of vitamin C was 67.33%, and light yellow powder was obtained with a moisture content of 5.59%.