摘要
以辛烯基琥珀酸淀粉钠和麦芽糊精为复合壁材对精炼过后的鸡油进行喷雾制作微胶囊鸡油。通过响应面分析法获得最佳微胶囊制作工艺条件为进风温度190℃、均质压力39 MPa、进样速率15 m L/min,最终微胶囊鸡油产品包埋率为95.9%。微胶囊鸡油呈规则球状,表明较光滑,减少了与外界接触的机会,减慢了氧化速率。产品经(60±1)℃加速氧化5 d后,过氧化值仅为对照样品的1/3,抗氧化效果明显。
Starch sodium octenyl succinate（SSOS） and maltodextrin（MD） were used as the wall materials to prepare microencapsulated refined chicken oil by spray-drying method. The spray drying conditions were optimized by response surface methodology as follows： air inlet temperature, 190 ℃; homogenization pressure, 39 MPa; and feed flow rate, 15 mL/min. The microencapsule efficiency of the product was 95.9% under these conditions. Spray-dried microcapsules appeared to be regular spheres with smooth surface so as to reduce the chance of contact with the outside world and slow down the oxidation rate. The peroxide value of total oil in microcapsules remained one third after accelerated oxidation at（60 ± 1） ℃for 5 days, which revealed a promising oxidation stability of chicken oil in microcapsules.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第14期39-43,共5页
Food Science
基金
广东省科技计划项目(2012A020602041)
广东省教育部产学研结合项目(2012B091000004)
关键词
盐焗鸡
鸡油
卤汁
微胶囊
响应面
稳定性
water-boiled salted chicken
chicken oil
brine
microcapsule
response surface methodology
stability
