超声法制备婴儿配方营养油乳液工艺的优化

发布时间：2018-05-04 01:01

本文选题：超声技术 + 纳米乳液　；参考：《中国粮油学报》2017年03期

【摘要】：为了降低婴儿配方营养油中不饱和脂肪酸的氧化酸败和提高其消化吸收,该研究以调和油为油相、乳清蛋白为壁材,将乳化剂溶于油相,超声法制备成纳米级乳化液,利用喷雾干燥法将纳米乳液制备成微胶囊粉末。以乳液粒径为响应值,用响应面分析法研究乳化剂添加量、超声功率和超声时间等因素对乳液粒径和喷雾干燥产品表面含油率的影响,优化制备工艺。结果表明,最佳工艺条件为:卵磷脂(PC)质量分数5.0%、超声功率660 W和超声时间20 min,乳液的平均粒径为(184.37±0.64)nm,微胶囊表面含油率为5.82%,依据此响应面模型数据可有效指导试验操作。喷雾干燥后的产品品质较好,在体外消化模拟试验中,在禁食和喂食状态下纳米乳液的游离脂肪酸释放量均高于未处理调和油。
[Abstract]:In order to reduce the oxidation rancidity of unsaturated fatty acids in infant formula nutrition oil and improve its digestion and absorption, the emulsifier was dissolved in the oil phase and the emulsifier was dissolved in the oil phase to prepare the nanometer emulsion by ultrasonic method, using blending oil as the oil phase and whey protein as the wall material. The nanometer emulsion was prepared into microencapsulated powder by spray drying method. The effects of emulsifier addition, ultrasonic power and ultrasonic time on the emulsion particle size and the oil content on the surface of spray-dried products were studied by using the response surface analysis method, and the preparation process was optimized. The results showed that the optimum technological conditions were as follows: mass fraction of lecithin (PC) 5.0, ultrasonic power 660 W and ultrasonic time 20 min, the average particle size of emulsion was 184.37 卤0.64 nm, and the oil content of microcapsule surface was 5.82%. According to the response surface model data, the test operation could be effectively guided. The quality of the product after spray drying was better than that of untreated blend oil. In the in vitro digestion simulation test, the free fatty acid release of nano-emulsion was higher than that of untreated blend oil under fasting and feeding conditions.
【作者单位】：武汉轻工大学食品科学与工程学院动物科学与营养工程学院;
【分类号】：TS224

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