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投稿时间：2024-01-30
投稿时间：2024-01-30
中文摘要: 以生姜香精为芯材，β-环糊精为壁材，采用饱和溶液方法，以包合产率为考察指标，优化生姜香精β-环糊精微胶囊产品的制备工艺。得出最佳制备生姜香精β-环糊精微胶囊条件为生姜香精与β-环糊精质量比1∶4、固形物浓度2.0%、包合温度40 ℃。在此工艺下制备的生姜香精β-环糊精微胶囊产品包合产率为69.42%。生姜香精β-环糊精微胶囊产品的粒径呈正态分布，粒径大小分布相对比较均匀，通过热稳定性试验得知，生姜香精微胶囊化可提高生姜香精的热稳定性，有利于生姜香精的贮藏和延长货架期。
Abstract:With ginger essence as core material and β-cyclodextrin as wall material,the preparation process of ginger essence β-cyclodextrin microcapsules was optimized by using the saturated solution method with inclusion yield as an index.The optimum conditions for preparing ginger essence β-cyclodextrin microcapsules were as follows: mass ratio of ginger essence to β-cyclodextrin was 1∶4；solid concentration was 2.0%，and inclusion temperature was 40 ℃. The inclusion yield of ginger essence β-cyclodextrin microcapsules prepared by this process was 69.42%.The particle size distribution of ginger essence β-cyclodextrin microcapsules was normal，and the particle size distribution was relatively uniform. The thermal stability test showed that ginger essence microencapsulation could improve the thermal stability of ginger essence and was beneficial to the storage and shelf life of ginger essence.
文章编号：202505020 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 唐冬1，2，3，赵广山4，杨霞3，王晓楠1，陈树兴1，5* | 1.中原食品实验室，河南 漯河 462300；2.河南工业大学，河南 郑州 450001；3.漯河食品工程职业大学营养烹饪学院，河南 漯河 462300；4.河南农业大学食品科学技术学院，河南 郑州 450002；5.河南科技大学食品与生物工程学院，河南 洛阳 471023 |
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