【作者】 刘茹； 王芳； 熊善柏；

【Author】 Liu Ru 1,2 ,Wang Fang 1 ,Xiong Shan-bai 1,2 (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. National R&D Branch Center For Conventional Freshwater Fish Processing(Wuhan), Wuhan 430070, China)

【机构】 华中农业大学食品科技学院； 国家大宗淡水鱼加工技术研发分中心(武汉)；

【摘要】 鱼油中含有丰富的不饱和脂肪酸,对氧、光和热极敏感,易发生氧化变质,微胶囊技术能使鱼油与环境中的热、湿、光和氧隔离开从而控制其氧化,提高其储存稳定性。本文以阿拉伯胶、酪蛋白和β-环糊精为壁材,采用喷雾干燥法制备鱼油微胶囊,研究了固形物含量、芯壁比、乳化温度和进风温度对鱼油微胶囊品质的影响,并采用正交试验对其工艺条件进行了优化。结果表明:这四个因素对鱼油微胶囊的品质均有极显著影响,经正交试验优化后获得的鱼油微胶囊制备的适宜工艺条件为固形物含量35%、芯壁比为3:7、乳化温度55℃、进风温度220℃。在此条件下鱼油微胶囊的产率达到55.58%,包埋率为79.59%,且相对较多的微胶囊颗粒较圆整,表面光滑,颗粒大小较均匀,直径分布在1μm~10μm的范围内。更多还原

【Abstract】 Fish oil is rich in non-saturated fatty acids. It is so susceptible to oxygen, light and heat that it readily deteriorates because of oxidation. Microencapsulating technique could separate fish oil from heat, damp, light and oxygen of the surrounding environment to avoid oxidation. Therefore, microencapsulating technique could improve storage stability of fish oil. In this paper, microcapsule of fish oil was produced by spray-drying with the membrane of Arabic gum, casein and β-cyclodextrin. The effects of solid content, core/wall ratio, emulsifying temperature and inlet air temperature on the quality of microcapsule were investigated. Subsequently, the processing condition was modified through orthogonal experiment. The results indicated that all factors had a great significant influence on the quality of microcapsule. The optimum processing condition was obtained through orthogonal experiment: solid content 35%, core/wall ratio 30%, emulsifying temperature 55℃, and inlet air temperature 220℃. The encapsulation rate and yield of fish oil microcapsule produced by the optimum condition reached 55.58% and 79.59%, respectively. Additionally, more microcapsules owned uniform size and globular structures with smooth-surface. The diameters of fish oil microcapsules were in the range of 1μm -10μm.更多还原