| The sesame oil is a liquid,in the packaging,transportation,storage process,there are many inconveniences,but also in the water soluble products in the dispersion,emulsification is poor,it is difficult to mix with other materials.Through the microencapsulation method,the liquid sesame oil is prepared into powdery grease microcapsules and has good flowability.It can be easily mixed with other food raw materials and play its role,and in the process of packaging,transportation and storage Is very convenient,and after the high efficiency of the powder coated microcapsules can effectively avoid its oxidation in the air rancidity deterioration,to maintain its original characteristics of flavor.In this study,sesame oil was used as the core material,the appropriate wall material was selected,and the powdery oil microcapsules were prepared by different methods,and the characteristic flavor components were analyzed by GC/MS.The main results of the study are:1.The single wall material according to emulsification and viscosity of preliminary screening,according to the sesame oil entrapment that selection of isolated soybean protein and starch sodium octenylsuccinate two kinds of wall materials were used as composite wall material,sesame oil as the core material,sucrose fatty acid ester and stearic acid glycerides were used as emulsifier.Through single factor experiment screening combined with response surface test,the optimal embedding parameters for the preparation of soy protein isolate: starch sodium octenylsuccinate as wall materiais4.3:1,the core material is 5.2:1,solids content of30%,emulsifier content accounted for solids content of 3%,homogeneous pressure30 Mpa,homogeneous 4 time,by vacuum freeze-drying method of powder oil embedding rate of up to 91.109%,surface oil content of 6.8%.The sesame oil powder prepared by this process is pale yellow,can be dissolved in hot water rapidly,and has a good storage stability Preparation of powdered sesame oil prepared by spray drying method,the optimum temperature was 184 ?,the air temperature was 82 ?,the feed rate was 907 m L/h,and the embedding rate was 91.837%.the surface oil content of6.3%.The powder of the powder prepared by this process is milky yellow,the particles are small and uniform,and can be dissolved in hot water quickly.The storage stability is obviously higher than that of liquid sesame oil.2.In this paper,solid phase microextraction and GC-MS were used to analyze the flavor components of sesame oil and its oil.A total of 47 flavor components wereidentified in sesame oil,43 kinds of flavor components were identified by vacuum freeze-drying,a total of 33 flavor components were identified by spray drying.It can be seen that the storage and preservation ability of the sesame oil powder by vacuum freeze-drying method is higher than that of the powder prepared by spray drying method.Can be summarized as pyrazine,furan,ester,aldehydes,alcohols,acids,ketones,alkanes,phenols and heterocycles and other broad categories of compounds,sesame oil flavor is not one or several compounds show,but by a variety of characteristic aroma substances containing synergistic results.3.Sesame oil powdered obtained by two kinds of method for vacuum freeze drying and spray drying method can be prepared: oil powder prepared by spray drying microcapsule embedding rate is higher than the oil powder prepared by freeze-drying method,but the oil powder flavor components type spray drying no oil powder by freeze drying system prepared.Powder oil particles prepared by spray drying is more uniform,and the preparation process is simple,more suitable for large-scale industrialized continuous production;but the spray drying process requires high temperature,can lead to loss of flavor components of sesame oil prepared by powder oil microcapsules is relatively large,without embedding the kinds and contents of flavor components effect oil powder prepared by freeze-drying method,oil powder prepared by freeze drying method is more suitable for oil powder flavor for high products. |
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