| 摘要: |
| 【目的】针对西藏酥油中功能性脂肪酸含量较高，不饱和脂肪酸和蛋白质共为一体，脂肪易水解变质的现状，对西藏酥油进行微胶囊化制备粉末油脂，为提高其保质期提供支持。【方法】以西藏酥油为芯材，制备微胶囊粉末油脂，研究不同的乳化体系及壁材对西藏酥油微胶囊乳化液稳定性的影响，并对制备的西藏酥油微胶囊粉末油脂保藏期间的表面油质量分数及颗粒表面的变化进行考察。【结果】确定了西藏酥油粉末油脂的乳化体系和壁材，制备产品的表面油质量分数为2.0%，包埋率为95.4%，乳状液稳定。【结论】西藏酥油微胶囊化的较佳乳化体系为聚甘油酯 辛烯基琥珀酸淀粉酯，糊精较麦芽糖浆能够更好地充当填充物，添加阿拉伯胶能够明显提高乳状液的稳定性。西藏酥油微囊化的较佳配方为：西藏酥油质量分数 45%、聚甘油脂质量分数1.7%、糊精质量分数47.8%、辛烯基琥珀酸淀粉酯质量分数5%、阿拉伯胶质量分数0.5%。 |
| 关键词: 西藏酥油 微囊化 乳化体系 壁材 |
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| 基金项目:福建省省级重点学科“食品科学与工程”建设项目(闽教高［2012］48号)；福建师范大学福清分校科研项目(KY2011034) |
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| Emulsifying system and wall material of Tibet ghee microencapsulated powder oil |
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| Abstract: |
| 【Objective】The storage of Tibet ghee is limited by high content of functional fatty,mixing of unsaturated fatty acid and proteins,and the easy hydrolysis and deterioration of fat.This study aimed to increase the storage of Tibet ghee by transforming it to powder oil by microencapsulation.【Method】Microencapsulated powder oil was prepared using Tibet ghee as core material.The effects of different emulsifying systems and wall materials on the emulsion stability were studied.The change of the particle size and particle surface during preservation was investigated.【Result】The emulsifying system and wall materials of Tibet ghee microencapsulated powder oil were determined.The mass fraction of produced surface oil was 2.0% with the embedding efficiency of 95.4% and the dissolution was stable.【Conclusion】The preferred emulsifying system of Tibet ghee microencapsulated powder oil was polyglycerol esters-octenyl succinic anhydride modified starch with dextrin as the filler.Adding gum arabic can significantly improve the stability of the emulsion.The optimum conditions were:mass fraction of ghee was 45%,poly glycerides mass fraction was 1.7%,dextrin mass fraction was 47.8%,Ocentyl succinic anhydride starch ester mass fraction was 5% and arabic gum mass fraction was 0.5%. |
| Key words: Tibet ghee microencapsulation emulsifying system wall material |
