| Microencapsulation of safflower seed oil can not only keep its flavor well, enhance its oxidation resistance,but also has slow release effect and reflect the nutritional value of the material reasonably. Microcapsule emulsion was prepared with different wall material formula, then processed by spray drying and freeze-drying respectively, and the embedding rate of each microcapsule was determined and the morphology was observed, then spray drying was chosen as a better drying method. Using four kinds of wall material formula, safflower seed oil microcapsules were prepared with spray drying, and the embedding rate and total oil content were determined. After 60 d, the embedding rates, oxidation degrees and total oil contents of the four microcapsules were determined, and the morphologies were observed by scan electron microscope to determine the embedding effect to select the optimal embedding wall material formula. Homogeneous with ultrasonic method and determination of emulsion stability by centrifugation, the homogeneous conditions were optimized by orthogonal experiment. The results showed that the morphology of microcapsule prepared by wall material formula with ratio of fresh egg white to maltodextrin 1∶1 was the best, the embedding rate and peroxide value of safflower seed oil were 96.07% and 4.48 mmol/kg respectively after 60 d. And the suitable process parameters were obtained as follows: ratio of core material to wall material 1∶4, ultrasonic power 200 W, ultrasonic time 10 min, ultrasonic temperature 40℃, inlet air temperature 190℃, outlet air temperature 60℃, loading capacity 300 mL/h. |
