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1、分类号： TS252.9 单位代码： 10364 密 级： 学 号： 13720311 xxx 农业大学农业大学学位论文乳脂微胶囊的制备、性质及其应用研究Preparation,Characterization and Application of Milk Fat Microcapsules 研究生： xx 指导教师： xx 教授 合 作 指 导 教师： 申请学位门类级 别： 农学硕士 专业名称： 食品科学 研究方向： 食品营养与安全 所在学院： 茶与食品科技学院 答辩委员会主席： 2016 年 5 月独 创 性 声 明本人声明所呈交的论文是我个人在导师指导下进行的研究工作及取得的研究成果。
2、尽我所知，除了文中特别加以标注和致谢的地方外，论文中不包含其他人已经发表或撰写过的研究成果，也不包含为获得 xx 农业大学或其它教育机构的学位或证书而使用过的材料。与我一同工作的同志对本研究所做的任何贡献均已在论文中作了明确的说明并表示了谢意。研究生签名： 时间： 年 月 日关于论文使用授权的说明本人完全了解 xx 农业大学有关保留、使用学位论文的规定，即：学校有权保留送交论文的复印件和磁盘，允许论文被查阅和借阅，可以采用影印、缩印或扫描等复制手段保存、汇编学位论文。同意 xx 农业大学可以用不同方式在不同媒体上发表、传播学位论文的全部或部分内容。(保密的学位论文在解密后应遵守此协议保密的学位
3、论文在解密后应遵守此协议)研究生签名： 时间： 年 月 日第一导师签名： 时间： 年 月 日 I摘要乳脂是乳中主要的营养成分之一，极富营养价值，是一种高品质的天然脂肪。但乳脂极易受到光、热、氧气及金属离子的影响而发生变质，其在食品加工中的应用受到了极大的限制。本课题采用喷雾干燥法，以乳清蛋白及麦芽糊精作为壁材，制备乳脂微胶囊，并对其理化性质进行深入研究，同时对其在食品中的应用进行初步探索。具体试验如下： 1.乳脂微胶囊配方的优化以乳脂的包埋率为指标，考察乳脂微胶囊壁材配比、芯壁比、固形物中乳化剂添加量及固形物浓度对制备乳脂微胶囊的影响，在单因素试验的基础上采用响应面分析法得出乳脂微胶囊的最佳配
4、方：壁材配比（乳清蛋白：麦芽糊精）为1:2.6，芯壁比为1:3，乳化剂（单甘酯）的添加量为3%，固形物浓度为23.5%。 2.乳脂微胶囊制备工艺的优化在单因素试验的基础上采用响应面分析法优化喷雾干燥法制备工艺的最佳参数，以包埋率为指标得出最佳工艺参数为：进风温度178 、出风温度80 、均质压力43 MPa，包埋率可达93.14%。 3.乳脂微胶囊性质的测定对乳脂微胶囊的理化性质进行测定，包括：乳脂微胶囊的水分含量、灰分含量、蛋白质含量、溶解度、密度及其粒径分布情况，并对微胶囊的形态特征、抗潮性、热稳定性、氧化稳定性和贮藏稳定性进行分析。结果表明，乳脂微胶囊的水分含量3.12%、灰分2.07%
5、、蛋白质18.56%、溶解度67.01 g/100g、密度0.45 g/cm3，粒径分布在490 m，产品具有抗氧化稳定性好，易吸水、不耐高温的贮藏特性，加工应用适宜温度在220 以下。 4.乳脂微胶囊在食品中的应用以乳脂微胶囊作为添加剂应用在西式灌肠、茶饮料中，通过研究乳脂微胶囊的添加量来确定其对西式灌肠及茶饮料的影响，并确定了西式灌肠与茶饮料的制备工艺，西式灌肠制作工艺：乳脂微胶囊替代猪脂肪的替代量为10%，斩拌时间为30s，烘烤时间为35min；茶饮料制作工艺：乳脂微胶囊添加量为15%，茶汤添加量为40%，蔗糖添加量为6%。关键字：关键字：乳脂 微胶囊 制备 理化性质 应用IIAbstr
6、actMilk fat is one of the main nutritional components of milk, high nutritional value, and is a kind of high-quality natural fat. But milk fat is easily deteriorated by light, heat, oxygen and metal ions and its application in food processing is extremely limited. This topic apply spray drying metho
7、d, whey protein and maltodextrin as the wall material to prepare milk fat microcapsule and its physicochemical properties were studied. At the same time, the application of it in food is explored. Specific tests are as follows: 1.milk fat microcapsule formulation optimizationThe embedding of milk fa
8、t as rate index, effects of milk fat microcapsule wall material ratio, core wall ratio, solid material amounts of emulsifier and solid concentration on preparing milk fat microcapsule were tested. On the basis of single factor experiment using the analysis method of optimum formula milk microcapsule
9、 response surface: The ratio of wall material (whey protein: MALT) was 1:2.6, the ratio of core wall was 1:3, the adding amount of emulsifier (Dan Ganzhi) was 3%, and the solid content was 23.5%.According to single factor experiments and response surface methodology,choosing embedding oil rate as th
10、e main index,the effects of the wall material ratio,wall material and core material ratio,concentration of emulsifier in solid and the concentration of solid on milk fat microencapsulation was studied. 2.Optimization of preparation process of milk fat microcapsules On the basis of single factor expe
11、riment, the optimum parameters of spray drying method were optimized by response surface analysis method, the optimum technological parameters were obtained by the embedding ratio as the index: inlet temperature of 178, the wind temperature of 80 , homogeneous pressure of 43 MPa, the embedding rate
12、of up to 93.14%. 3.Determination of properties of milk fat microcapsuleThe physicochemical properties of milk microcapsules were determined and including: the content of moisture, fat microcapsule ash content, protein content, solubility, density and particle size distribution. The morphological cha
13、racteristics, moisture resistance, thermal stability, oxidation stability and storage stability of the microcapsules were analyzed. Results show that milk fat capsule of the moisture content of 3.12%, ash 2.07%, protein of 18.56, solubility 67.01g/100g, density 0.45g/cm3, and the distribution of par
14、ticle diameter in 490m. The product has good oxidation stability, easy water absorption, high temperature storage characteristics, processing and application of suitable temperature below 220. 4.The application of milk fat microencapsulation in foodThe milk fat microcapsule as an additive in western
15、 style sausage and tea drinks, through the study of addition of milk fat capsule to determine the influence of western style sausage and tea beverage, and determined the western sausage and tea beverage preparation: milk fat microcapsule instead of pork fat content is 10%, chopped mix time 30s, baking time is 35min; tea beverage production process: micro capsule fat addition is 15%, tea adding amount was 40% sucrose dosage is 6%. Key words：m
