[1]贾新超,徐建中.番茄红素微粒制备工艺研究[J].中国调味品,2019,(02):151-155.
　Study on the preparation of Lycopene Beadlets[J].CHINA CONDIMENT,2019,(02):151-155.
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番茄红素微粒制备工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
151-155
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Study on the preparation of Lycopene Beadlets
作者:
贾新超; 徐建中
文献标志码:
A
摘要:
目的：通过单因素和正交试验，确定番茄红素微粒的最佳研磨和喷雾造粒工艺参数。方法：以番茄红素晶体为芯材制备乳液，通过纳米研磨处理，最后用喷雾淀粉流化床造粒法制备5%番茄红素微粒。结果：纳米研磨的参数为1600 r/min研磨120 min，喷雾-淀粉流化造粒参数为进风温度90℃、物料黏度180 mPa?s、物料流速80 L/h和喷头转速为2200 r/min。所得产品在25℃、60% RH条件下放置10天的含量保留率为77%，而番茄红素晶体仅为11.91%。结论：通过纳米研磨、喷雾-淀粉流化床造粒后制备的番茄红素微粒的稳定性显著高于番茄红素晶体。
Abstract:
Objective: The optimum process parameters of grinding and spray granulation of lycopene beadlets were determined by single factor and orthogonal test. Methods: The lycopene was prepared by the method of nano grinding, and the 5% lycopene microcapsules were prepared by spray granulation. Results: The best. Nano grinding parameters of 1600 r/min and grinding 120min. The retention rate of the product was 77% at the condition of 25 ℃ and 60% RH for 10 days, while the lycopene crystal was only about 11.91%. Conclusion:The stability of lycopene microcapsules prepared by nano grinding is significantly higher than that of lycopene crystal.
更新日期/Last Update: 2019-03-18