椰子油火龙果汁纳米乳液冻干果粉的制备及其结构表征.pdfVIP

2024年第37卷第2期粮食与油脂121

椰子油火龙果汁纳米乳液

冻干果粉的制备及其结构表征

王小媛'，耿君君"，靳学远”，魏肖鹏，纵伟

（1.郑州轻工业大学食品与生物工程学院,河南郑州450000；

2.海南科技职业大学临床医药学院，海南海口571137)

摘要：联合真空冷冻干燥技术与动态超高压微射流技术制备椰子油火龙果汁纳米乳液冻干果

粉,通过单因素试验及响应面法优化制备工艺条件，并对果粉理化性质及结构进行表征。结果表

明：最佳制备工艺条件为以乳液质量为基准，椰子油添加量4.17%、皂角提取物添加量

3.22mg/100g,在动态超高压微射流100MPa下处理3次，所得冻干果粉中椰子油包埋率为

61.21%±0.69%，溶解性为88.14%±0.91%。扫描电镜结果显示，果粉结构为片层块状结构，

附着有单个球状细小颗粒。红外光谱结果表明，冻干果粉可有效包埋椰子油，减缓油脂氧化。差

示量热扫描结果显示，冻干果粉具有良好的耐热性。

关键词：椰子油；包埋体系；动态超高压微射流技术；冷冻干燥

Preparationandstructurecharacterizationofcoconutoil

dragonjuicenanoemulsionfreezedriedfruitpowder

WANGXiao-yuan',GENGJun-jun',JINXue-yuan’,WEIXiao-peng',ZONGWeil

(1.SchoolofFoodandBiologicalEngineering,ZhengzhouUniversityofLightIndustry,

Zhengzhou450000,Henan,China;

2.CollegeofClinicalMedicine,HainanVocationalUniversityofScienceandTechnology,

Haikou571137,Hainan,China)

Abstract:Vacuumfreezedryingtechnologyanddynamicultra-highpressuremicrojettechnologywere

combinedtopreparecoconutoildragonjuicenanoemulsionfreezedriedfruitpowder.Thepreparation

processconditionswereoptimizedbysinglefactortestandresponsesurfacemethod,andthephysico-

chemicalpropertiesandstructureofthefruitpowderwerecharacterized.Theresultsshowedthattheopti-

malpreparationconditionswereasfollows:Basedonthemassoftheemulsion,theamountofcoconutoil

4.17%,theamountofsaponinextract3.22mg/100g,andthefreezedriedfruitpowderwastreated3

timesunderdynamicultra-highpressuremicrojet100MPa.Theembeddingrateofcoconutoilinthe

freezedriedfruitpowderwas61