探讨了以明胶、阿拉伯胶为壁材,用复凝聚法制备葱油香精微胶囊的工艺条件。分析了芯壁质量比、pH值、固化时间对微胶囊成囊效果的影响,制备葱油香精微胶囊的适宜工艺为:芯壁材质量比1∶2;pH值4.15;固化剂为谷氨酰胺转氨酶,用量为明胶质量的25%,固化时间12h。采用喷雾干燥法(进风温度185℃,出风温度80℃,进料温度50℃)可以制备出葱油香精微胶囊粉状产品,产品的含水率为2.87%,包埋率为89.55%。

The manufacture of microencapsu1ation of onion oil flavor by complex coacervation using gelatin and gum arabic as the wall materials was investigated.The influence of the ratio of core to wall,pH and hardening time on the morphology of the microencapsu1ation was evaluated.Core to wall ratio 1∶ 2;pH4.15;the transglutaminase used as cross-linking agent to gelation ratio 25%;solidified time12h were found to be the optimum conditions.Finally,the microencapsulation powders were prepared by spray-drying(inlet temperature was 185℃,outlet temperature was 80℃ and feed temperature was 50℃).The moisture content and encapsulation efficiency of microencapsulation powders was 2.87% and 89.55% respectively.