| Cashew nuts is rich in nutrition and has a good flavor, generally, the production of cashew nuts presented a trend of increase in china. But the domestic cashew nut processing industries develops slowly, there are many the initial processing of cashew nuts products, less deep-processing products of cashew nuts. This research take cashew nuts as raw materials, the purpose is to prepare, evaluate the properties and storage stability of cashew nut microcapsules by spray drying(1) With 120? baking raw cashews, this method is effective to remove smell of raw cashew nuts, and enhance the cashew nuts flavor; When microcapsules is prepared by spray drying, the best core/wall ratio is 1:1(mass fraction), the embedding rate is 94.23%; Combined with the above experimental conditions and the results of preliminary studies of laboratory personnel, cashew nut microcapsules was prepared.(2) Cashew nut microcapsules is a uniform color, ivory white or light yellow powder, slightly sticky, no foreign impurities, and a bit of specific to the taste and smell of cashew nuts, no odor. The brewed product has a small amount of agglomerate, uniform stability and good taste. The basic components of the product is 2.38% moisture, 12.94% protein, 61.57% carbohydrates, 20.66% fat, and 2.45% ash. Embedding rate of the product is 94.10%, the density is 0.68 g/cm3, the angle is 35.45 degrees, the solubility is 92.91%, the hygroscopicity is 0.77%. Fatty acid of cashew nut microcapsules: 12.63% palmitic acid, 53.98% oleic acid, linoleic acid 32.56%, 0.83% arachidic acid; Because processing technology and the impact of oil extraction method, compared to the loss of some of the raw cashew nut content than low of other fatty acids. Because of the effect of processing technology and oil extraction method, loss of the lower part of the content of other fatty acids. Scanning electron microscopy revealed: Cashew nut microcapsule particles are full spherical particles of different sizes, the large diameter of 60?70 ?m, there is little about 2 ?m, most in approximately 25 ?m. Restoration emulsion of cashew nut microcapsules is uniformly white emulsion,let stand for 24 hours later, the surface has some white agglomeration gas; It has a bit of specific to the smell of cashew nuts and a soft and delicate taste, there is no the fatty membranes on the surface?the average particle size is 353.3 nm, dispersion coefficient was 0.244, the emulsion properties is uniform and the emulsion stability is good. Rheological tests showed: the viscosity of restoration emulsion of product is low, the viscosity was increased by added water amount, which belongs to pseudoplastic fluid, and present a weak gel.(3) Preliminary heat intensity experiment showed that cashew nut microcapsules respectively under 65 ?, 75 ?, 85 ? heat after 4 hours, compared with the normal temperature, the embedding rate fell significantly; there is no significant difference in the change of the embedding rateby the three kinds of heating methods were compared. Using calorimetry analysis thermal stability of cashew nut microcapsules, at 198.75 ? microcapsule wall material began to decompose. Effect of temperature, oxygen and light on peroxide value of cashew nut microcapsules in the storage showed: low temperature, sealed and evades under light, which are good for cashew nut microcapsules storage. Accelerated storage test results: At 65 ?, sealed and evades under light, storage of 25 days, the peroxide value and acid value of product were significantly increased, the peroxide value increased from 0.53 meq/kg to 1.84 meq/kg, the acid value increased to 3.76 mg/g from 1.05 mg/g. Under the same other conditions, Accelerated storage of 25 days under 65 ?, equivalent to room temperature(20 ?) storage for 600 days. With the time of accelerated storage increases, the color of microcapsules gradually becomes deeper, and the agglomeration becomes more and more obvious. The microcapsules began to appear holes from the initial full spherical, increase of surface holes, then, a large number of microcapsule to appear damaged and shriveled phenomenon. |
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