摘要
Abstract
To solve the difficulty of storing and transporting yak butter,yak butter microcapsule powders were prepared using a mixture of maltodextrin and sodium caseinate as the wall material,a mixture of molecular distilled monoglycerides and sucrose ester as the emulsifier and guar gum as the stabilizer by vacuum freeze-drying or spray drying.The basic physicochemical properties(moisture content,solubility,rheology,surface oil content,encapsulation efficiency,and yield),microscopic structure,and thermal stability of the two as-prepared samples were compared.The results showed that the microencapsulated powders prepared by the two methods were milky white in color and free of impurities,and had a fresh aroma.Both of them exhibited high encapsulation efficiency,(90.17±1.07)%and(92.12±0.32)%,respectively.The yield of freeze-dried microcapsule powders,(98.42±0.38)%,was significantly higher than that of spray-dried microcapsule powders,(25.77±1.34)%,and the average particle size(D[4,3]=16.695 μm)was smaller than that of spray-dried powder(D[4,3]=24.945 μm).The solubility and fluidity of the spray-dried powder were superior to those of the freeze-dried powder.Under a scanning electron microscope(SEM),the surface of spray-dried powder was smooth and spherical in shape,while the freeze-dried powder was irregular.The thermal stability of the spray-dried powder was better.In summary,when considering economic benefits,the spray-dried powder holds greater significance for industrial production.关键词
牦牛酥油/微囊粉/真空冷冻干燥/喷雾干燥/理化性质/微观结构/热稳定性Key words
yak butter/microcapsule powder/vacuum-freeze drying/spray drying/physiochemical properties/microstructure/thermal stability分类
轻工纺织
