微胶囊化香精,使其具有热缓释性能,从而减少香兰素在食品烘焙过程中的损失.选用壳聚糖聚阳离子及海藻酸钠聚阴离子为壁材,在溶解有香兰素的食物油表面形成多层包覆结构.真空冷冻干燥脱水获得微胶囊成品.根据微胶囊微观形态、产率和效率,对制备工艺进行评价.结果表明最佳制备条件为:香兰素与油脂质量比为1:20,乳化剂为质量比1:1的吐温-80和司盘-60用量为0.1%,海藻酸钠:壳聚糖质量比为2:3,壳聚糖添加速度为0.01g/min.热重分析和烘焙实验证实,微胶囊产品较之原始的香兰素纯品,耐热性能得到明显提升.%Microencapsulation was used to obtain a kind of heat- stable flavor, which would reduce the mass loss when vanillin had been baking.Chitosan and sodium alginate which could form a film by complex coacervation was chosen as wall material,and the core was made of oil with vanillin dissolved in it.Finally product was dehydrated by vacuum freezing & drying.the evaluation of technology was based on the micro-shape,yield and efficiency.Results showed that the optimum conditions of double-layer microencapsulating vanillin were:ratio of vanillin to oil(m:m) 1:20,Tween-80 and Span-60 used as emulsifier by mass ratio 1:1 and amount 1％ in weight,mass ratio of sodium alginate to chitosan 2:3,adding speed of chitosan 0.01 g/min.Compared with pure vanillin,the characteristic of heat -stable had improved obviously,which had been verified by TGA and baking experiment.
展开▼
