【作者】 刘丹；

【导师】 钟晓红；

【作者基本信息】 湖南农业大学 ， 园艺， 2007， 硕士

【摘要】 大蒜既是一种历史悠久的香辛料,同时也是常用的传统中医药材,除含有大蒜辣素、大蒜新素及多种烯丙基和甲基组成的硫醚化合物等主要生理活性物质外,还含有丰富的有益矿物元素,特别是含有钙、镁、铁、锌、锰、磷、硒等微量元素,具有明显的保健防病作用。大蒜集营养、调味、保健于一身,是一种很有深加工开发利用价值的经济作物。本研究采用喷雾干燥法对大蒜油进行微胶囊化,对影响大蒜油微胶囊化的多种因素如壁材选用、复合壁材配比、芯材与壁材比例、总固形物浓度、均质压力、喷雾干燥进出风温度等进行了系统研究,对微胶囊产品的配方、工艺参数进行了优化,用扫描电镜对微胶囊产品的内外结构进行了观察,对微胶囊产品的贮存稳定性进行了过氧化物值的监测,对微胶囊产品的物理性质进行了评价。本研究主要完成了以下工作,并得出了相应结论:1、对微胶囊化大蒜油的壁材进行了筛选,确定出较为适宜的壁材材料。从包埋的效果及经济性等方面比较了食品工业中常用的一些微胶囊壁材,最后确定了以大豆分离蛋白和麦芽糊精为主要壁材。2、确定出微胶囊化大蒜油的乳化剂配比、乳化剂用量、以及乳化工艺条件。在单因素实验的基拙上,对微胶囊化大蒜油进行了乳化工艺的正交试验,得出较为合理的乳化条件:大豆分离蛋白/麦芽糊精1:1.5、芯材/壁材1:1.5,乳化剂用量0.25%、固形物浓度25%。3、确定了最佳的喷雾干燥工艺参数正交试验结果表明,喷雾干燥微胶囊化大蒜油的最佳工艺参数为:均质压力为35MPa、进风温度180℃、出风温度80℃,在此工艺条件下微胶囊化大蒜油的效率可达到85%以上。4、对喷雾干燥法制备微胶囊化大蒜油的质量进行了评定。喷雾干燥法制取的粉末大蒜油微胶囊为微黄色粉末,溶解度93.4%,具有较好的流动性,混合性能好。水分含量3.6%,电子显微镜观察微胶囊外形为不规则球形颗粒,颗粒大小为6—300um,贮稳定性优于未经微胶囊化处理的大蒜仁油。储藏试验表明,经微胶囊化的大蒜油,其贮藏稳定性优于未经微胶囊化处理的大蒜油。更多还原

【Abstract】 Garlic is not only a kind of old-line flavoring but also at traditional Chinese medicine.Besides the active substances such as Allicin and sulfur compounds,it has abundantly traceelements,especially calcium(Ca), magnesium(Mg),iron(Fe),zinc(Zn),manganese(Mn),phosphorus(P),seleni um(Se)are very high,which 5 make it have function to prevent cancer.Garlic is regarded as an economic vegetable,which is nutritious,flavoring and functional.The various factors that had effects on the microencapsulation of garlic oil including selection of wall materials,formulation of compound wall materials,proportion of core-material and wall-material,inlet concentration of emulsion,homogenizing pressure,and temperature of entering wind and out wind,weresystematically studied by means of spray drying technique.The formulation of the microencapsulated products and the technology conditions were optimized by orthogonal experiments. The outer and inner structures of the microcapsules were observed by Scanning Electron Microscopy(SEM).The storage stability of the products was measured by peroxide value(POV),and the physical-chemical properties of the microencapsulated products were also evaluated. The paper mainly completed tasks as below and corresponding conclusions were got:1.The wall materials were selected according to the results of encapsulation and economy,and the suitable materials for wall were determined.We discussed the common use wall materials in food industry, and the optimum wall was selected as follow:soy protein isolate(SPI)and maltodextrane(MD)as the main materials.2.The ratio and dosage of the emulsifiers and the condition of the demulsifying techniquem were obtained.On basis of the single factor test,the optimum wall material composition was obtained by orthogene sistest in the preparation of garlic oil microcapsules by spray-drying. The result was as follow the ratio of SPI to MD is 1:1.5,the ratio of core to wail is 1:1.5,the content of emulsifier is 0.25%,the concentration Of emulsion is 25%.3.The optimums prayd ehydration technological parameters were confirmed.The result of the orthogenesis test indicates that the optimum parameters about microencapsulated garlic oil techniques were as follows:,homogenizing pressure was 35MPa,temperatures of inlet wind and outlet wind were 180℃and 80℃,respectively.The microencapsulating efficiency of garlic oil is about 85%on the condition above.4.The characters of microcapsuled garlic oil prepared by spray drying technic was evalued.The preparation of garlic oil showed yellow in colour,and the content of moisture and solubility were about 3.6% and 93.4%,respectively.It provided with certain dispersion and admixture.更多还原