Response surface methodology was used to optimize the spray drying conditions of preparing milk fat microcapsules,and measurement and analysis were carried out in basic physiochemical properties,the morphological characteristics,the moisture resistance,thermodynamic stability,oxidation stability and storage stability of the microcapsules.The results showed that the optimal technical parameters of preparation of microcapsules using spray drying method were obtained as follows:inlet temperature 178 ℃,outlet temperature 80 ℃ and homogenizing pressure 43MPa.Under this condition,embedding rate could reach to 93.14％.The microcapsules had water content of 3.12％,ash content of 2.07％,protein content of 18.56％,solubility of 67.01 g/100 g and the bulk densityi was 0.45 g/cm3,and the range of its size was in 4 ～90 μm.The milk fat microcapsules showed good oxidation stability,easy water absorption and non high temperature resistance and other characteristics.The suitable processing temperature should below 220 ℃.%运用响应面分析法,优化乳脂微胶囊喷雾干燥法制备工艺参数,并对其基本理化指标、形态特征及其抗潮性、热稳定性、氧化稳定性和贮藏稳定性进行测定分析.结果表明:喷雾干燥法制备微胶囊的最佳工艺参数为:进风温度178℃、出风温度80℃、均质压力43 MPa,其微胶囊乳脂包埋率为93.14％、含水量3.12％、灰分2.07％、蛋白质18.56％、溶解度67.01 g/100 g、密度0.45 g/cr3,粒径分布在4 ～ 90 μm.产品加工应用适宜温度在220 ℃以下,具有抗氧化稳定性好,易吸水、不耐高温的特性.
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