摘要
对"云麻一号"大麻籽仁油的乳化工艺进行了优化,并对喷雾干燥得到的粉末油脂进行了理化特性及贮藏稳定性评价。大麻籽仁油的最佳乳化条件为:乳化剂配比为蔗糖酯∶单甘酯=9∶1,乳化剂的HLB值为13.48,壁材用量为6.7%,明胶/麦芽糊精比为4∶6,乳化剂用量为0.9%、大麻籽仁油与壁材比为3∶4,在此条件下微胶囊化效率达到91.24%,粉末油脂产品含油率35.97%,表面含油3.15%,产品呈现乳白色表面光滑的球状,具有良好的贮藏稳定性。
The emulsification process was optimized for Yunma 1 hemp seed oil, and the physico - chemical property and storage stability of the resulting powdered oil was evaluated. Results： The established optimal conditions for the emulsification are sucrose ester to monoglyceride mass ratio 9： 1, emulsifier HLB value 13.48, wall material dose 6.7%, gelatin to malt dextrin ratio 4：6, emulsifier dose 0.9% and oil to wall material ratio 3：4. The optimal microencapsulation efficiency （MEE） and the oil content of the powdered oil reaches 91.24% and 35.97%, respectively, and surface oil is as low as 3.15%. The powdered oil product shows good storage stability as compared with free oil.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第7期69-73,共5页
Journal of the Chinese Cereals and Oils Association
关键词
粉末油脂
乳化稳定性
微胶囊化
稳定性
powdered hemp seed oil, emulsion stability, microencapsulation, stability
