Research On The Microencapsulation Of Olive Oil Fat Power And The Character Of The Microcapsule

Olive oil is rich in nutritive value,which has a variety of health functions.The preparation technology of olive oil as solidified microcapsule fat powder can expand the application of olive oil in the food processing industry.The spray drying technology is applied to explore the best selection of microcapsule wall materials and the optimized preparation process to prepare a high content of core material and high embedding rate of olive oil microcapsule in this study.The study is mainly divided into four parts:In the first part,According to the laboratory size and experimental conditions,a small spray drying equipment was designed and researched.Through equipment assembly and debugging,the material is successfully sprayed into small particles and the color and flavor of the material are maintained.In the second part,the single-factor experiment is designed to study the best ratio of adding monoglyceride,optimized selection of sucrose ester as emulsifiers and effects of dispersion speed and homogenous pressure on emulsions;the orthogonal experiment is performed to determine the optimal ratio of the experimental materials.The result shows the best stability of the olive oil emulsion when the ratio of monoglyceride and sucrose ester is 1:2,the emulsifier is 7%,the dispersion speed is 3500r/min,and the homogeneous pressure is 40MPa,and no delamination has been observed while the olive oil emulsion is placed at room temperature for 24 hours.In the third part,Use homemade small spray dryer,the single-factor experiment is designed to study the preparation conditions of and effects of the spray drying processes on microencapsulation efficiency.Three orthogonal experiments were designed to determine the optimal preparation conditions.The optimal conditions for processing microcapsule fat powder are as follows:The ratio of the soy protein isolated and maltodextrin is 1:5,the amount of gum arabic is 0.5%,the amount of emulsifier is 6.5%,the solid content is 35%,the dispersion speed is 3500 r/min,and dispersion time is 15 min,the homogenization pressure is 40 MPa,the homogenization time is 15 min,the feed rate is 25mL/min,the inlet air temperature is at 180?,and the inlet air flow rate is 25 mL/min,the olive oil microcapsule powder shows the highest embedding rate and good solubility under above conditions.In the fourth part,the physicochemical properties of olive oil microcapsules have been studied,including the embedding rate,solubility,moisture content,density,peroxide value,morphology and other indicators.The results show that,the embedding rate of 45%olive oil microcapsule fat powder is up to 91.5%,the water content is 2.05%,the solubility is 72.5%,and the density is 0.625 g/mL.The experimental product exhibits enhanced antioxidant capacity with white color,fine particles,good odor and pure taste,which meets expected quality requirements of the olive oil microcapsule fat powder.