食品工业科技Issue(1)：133-136,4.
普鲁兰在喷雾干燥法制备姜油树脂微胶囊中的作用研究
Study on the effect of pullulan on the microencapsulation of ginger oleoresin prepared by spray-drying
张嫔娉 1童群义1
作者信息
- 1. 江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122
- 折叠
摘要
Abstract
The effect of pullulan in emulsification and its subsequent microencapsulation of ginger oleoresin were studied using soybean protein and maltodextrin as wall material.Different ratios of soybean and maltodextrin were used to evaluate the appropriate wall material for the encapsulation of ginger oleoresin prepared by spray drying.The optimal technology parameter was found as follows: pullulan concentration 1％ ( w/v), soybean protein/maltodextrin ratio 1∶2,the wall material concentration 20％ (w/v), the pressure of emulsion homogenization 30MPa (twice) ,the inlet air temperature 140℃,outlet air temperature 80℃.关键词
姜油树脂/微胶囊/普鲁兰多糖分类
轻工纺织引用本文复制引用
张嫔娉,童群义..普鲁兰在喷雾干燥法制备姜油树脂微胶囊中的作用研究[J].食品工业科技,2011,(1):133-136,4.
