摘要
为解决牦牛酥油不易贮藏和运输不便的问题,本研究以麦芽糊精与酪蛋白酸钠作为壁材、分子蒸馏单甘酯与蔗糖酯为乳化剂、瓜尔豆胶为稳定剂包埋牦牛酥油,通过真空冷冻干燥和喷雾干燥制备牦牛酥油微囊粉,对比两者的基本理化性质(水分含量、溶解度、流变性、表面油含量、包埋率、得率)、微观结构及热稳定性。结果表明:真空冷冻干燥和喷雾干燥微囊粉均为奶白色、无杂质、气味清香,具有较好的包埋率((90.17±1.07)%和(92.12±0.32)%);真空冷冻干燥微囊粉得率((98.42±0.38)%)远高于喷雾干燥微囊粉((25.77±1.34)%),而颗粒平均粒径(D_([4,3])=16.695μm)小于喷雾干燥微囊粉(D_([4,3])=24.945μm)。喷雾干燥微囊粉溶解性、流动性优于真空冷冻干燥微囊粉;扫描电子显微镜结果显示,喷雾干燥微囊粉表面光滑,呈圆球形,真空冷冻干燥微囊粉呈不规则形状;喷雾干燥微囊粉热稳定性更好,结合经济效益可知,喷雾干燥微囊粉更具工业化生产意义。
To solve the difficulty of storing and transporting yak butter,yak butter microcapsule powders were prepared using a mixture of maltodextrin and sodium caseinate as the wall material,a mixture of molecular distilled monoglycerides and sucrose ester as the emulsifier and guar gum as the stabilizer by vacuum freeze-drying or spray drying.The basic physicochemical properties(moisture content,solubility,rheology,surface oil content,encapsulation efficiency,and yield),microscopic structure,and thermal stability of the two as-prepared samples were compared.The results showed that the microencapsulated powders prepared by the two methods were milky white in color and free of impurities,and had a fresh aroma.Both of them exhibited high encapsulation efficiency,(90.17±1.07)%and(92.12±0.32)%,respectively.The yield of freeze-dried microcapsule powders,(98.42±0.38)%,was significantly higher than that of spray-dried microcapsule powders,(25.77±1.34)%,and the average particle size(D_([4,3])=16.695μm)was smaller than that of spray-dried powder(D_([4,3])=24.945μm).The solubility and fluidity of the spray-dried powder were superior to those of the freeze-dried powder.Under a scanning electron microscope(SEM),the surface of spray-dried powder was smooth and spherical in shape,while the freeze-dried powder was irregular.The thermal stability of the spray-dried powder was better.In summary,when considering economic benefits,the spray-dried powder holds greater significance for industrial production.
作者
王茜
罗毅皓
孙万成
WANG Qian;LUO Yihao;SUN Wancheng(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)
出处
《乳业科学与技术》
2025年第1期1-6,共6页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
牦牛酥油
微囊粉
真空冷冻干燥
喷雾干燥
理化性质
微观结构
热稳定性
yak butter
microcapsule powder
vacuum-freeze drying
spray drying
physiochemical properties
microstructure
thermal stability
