Research And Pilotscale Experiment On Key Techniques Of Microcapsulation Of Sweet Almoild Oil

The sweet almond oil is high content of unsaturated fatty acids, the long-term storage of it would easily to be oxidized, resulting in the loss of nutrients and the decline in the quality, which was researched in this paper. To address this issue, through the different preparation methods of sweet almond oil microcapsule, made the oil from liquid into powder, so that the product prepared beneficial to the use and storage, transportation and long storage period, while maintaining its good taste and nutritional function, unsaturated fatty acids entrapped after greatly reduces the oxidation rate, expanding the use of sweet almond oil production and processing in the food industry.This paper studied on the technology and the nature of the sweet almond microcapsule, the sweet almond as the core material. The effects on the spray drying and vacuum freeze drying technology were researched, the nature of the microcapsule was analyzed, and provided an experimental basis for the industrial production. The main results are as follows:(1)To study the influence factor of spray drying method for preparing sweet almond oil microcapsule technology, and through the single factor experiment and response surface analysis optimization test preparation of sweet almond oil microcapsule, the optimum process parameters:core material was29%, emulsifier content was2.2%, casein content was4.0%, solids concentration was30%.In this case the measured microcapsule embedding rate was94.57%. Using orthogonal test optimization of spray drying preparation of sweet almond oil microcapsule process parameters, orthogonal experiment results showed that the final optimized process results:inlet temperature was185℃, outlet temperature was80℃, feed speed was500mL·h-1, the embedding rate was94.61%at this condition.(2) To study the effect factors of vacuum freeze drying method for preparing sweet almond oil microcapsule technology, optimized sweet almond oil microcapsule vacuum freeze-drying parameters through orthogonal test, the final optimized process results were:Sublimation temperature was20℃, analytical temperature was50℃, material loading amount was300g, the embedding rate was83.03%at this condition. To optimize the conditions of vacuum freeze-drying preparation of sweet almond oil microcapsule process through single factor experiment and response surface analysis, determined the optimum process parameters:core material was22%, emulsifier content was2.2%, casein content was5%, homogeneous time was7min, the embedding rate was85.83%at this condition.(3) Studied on the sweet almond oil microcapsule were various physicochemical properties and storage experiment, the results showed that the sweet almond oil microcapsule had good thermal performance and antioxidant properties; storage experiment showed that the sweet almond oil was prepared into capsule after can effectively maintain its components not influenced by external environment, the capsule core component by the meteorological chromatography confirmed in a steady state; all kinds of microbial indicators are in line with the hygiene requirements.(4) In the Xinjiang Aolike ecological agriculture development limited company in pilot test. Test conditions:sweet almond oil content was30%, the optimum adding amount of emulsifier was2.2%, casein content was4%, solids content was30%; inlet temperature was185℃, air temperature was80℃. The sweet almond oil microencapsulation ratio was83.23℃.