【摘要】 用多孔淀粉吸附并包埋制备花椒辣椒油微胶囊,与喷雾干燥制取微胶囊化产品相比,此工艺简单方便。试验以玉米多孔淀粉吸附花椒辣椒复合油制成的粉末作为芯材,再以β-环糊精为壁材包埋芯材。该方法制取花椒辣椒油微胶囊的最佳工艺条件:花椒辣椒油(1∶1)∶玉米多孔淀粉为0.4∶1,壁材∶芯材为0.2∶1。在加速稳定性试验中,通过考察其过氧化值及感官特性的变化,确定该工艺所制取的微胶囊可以食用并长期稳定储存。更多还原

【Abstract】 To adsorb and embed micro-capsulated powder about the compound of pepper oil and chili oil with porous starch,which is relative simple compared with the technology of spray drying for microencapsulated product.In this experiment,the powder that made of corn porous starch adsorption the compound oil is the core material,take the β-cyclodextrin as wall material to embed the core material.The optimum process conditions are: compound oil(pepper oil∶chili oil is 1∶1): corn porous starch is 0.4∶1,wall material∶core material is 0.2∶1.The changes of peroxide value and organoleptic properties are analyzed in the accelerating test to prove that the prepared microcapsule is eatable and highly stable.更多还原