Development of rice flavor powder with release control

(1)采用环糊精分子包封的方法防止l-薄荷醇在麦芽糖糊精水溶液干燥过程中的损失。采用三种不同类型的环糊精作为包封剂，其中以b-环糊精效果最好。l-薄荷醇的保留率随麦芽糊精浓度和b-CD添加量的增加而增加。这意味着l-薄荷醇以两种状态存在(即。（自由的和络合的）相互平衡。我们提出了一种估算风味保留的简单扩散模型。该模型的理论结果很好地估计了l-薄荷醇在不同空气温度下对不同成分液体的最终保留量。(2)在不同料液组成条件下，研究了乳化液体香精喷雾干燥对香精微胶囊化的影响。得到以下结论：在喷雾干燥过程中，几乎100%的d-柠檬烯被保留，与料液的成分无关。相反，丁酸乙酯的保留率受麦芽糊精浓度和乳化剂类型的影响。SSPS是一种比阿拉伯胶更好的保留丁酸乙酯的乳化剂。乳滴的稳定性对风味的保留有显著影响。d-柠檬烯乳液在没有乳化剂的情况下具有较好的稳定性，而以GA为乳化剂的丁酸乙酯乳液则不稳定。采用GA和SSPS的混合物作为乳化剂，改善丁酸乙酯的油性和调节丁酸乙酯的密度，加入明胶可以提高喷雾干燥过程中丁酸乙酯的保留率。

(1)Molecular encapsulation in cyclodextrin was applied to prevent the loss of l-menthol during the drying of a droplet of an aqueous maltodextrin solution. Three types of cyclodextrin were used as encapsulants, b-cyclodextrin appearing to be the best. The retention of l-menthol was increased with both increasing maltodextrin concentration and the amount of b-CD added. This implies that l-menthol was present in two states(i.e., free and complexed)in equilibrium with each other. We have proposed a simple diffusion model for estimating the flavor retention. The theoretical results by this model well estimated the final retention of l-menthol for various compositions of the liquid at different air temperatures.(2) The microencapsulation of flavors by spray drying of an emulsified liquid flavor was investigated under various compositions of the feed liquid. The following conclusions were obtained. Nearly one hundred percent of d-limonene was retained during spray drying, independent of the composition of the feed liquid. On the contrary, the retention of ethyl butyrate was influenced by the concentration of maltodextrin and the type of the emulsifier. SSPS was found to be a superior emulsifier over gum arabic to retain ethyl butyrate. The stability of emulsion droplets affected markedly the retention of flavors. d-Limonene emulsion was quite stable independent of the emulsifier, while the emulsion of ethyl butyrate was unstable with GA as the emulsifier. The use of a mixture of GA and SSPS as the emulsifier, improving oiliness and adjusting density of ethyl butyrate, and the addition of gelatin could increase the retention of ethyl butyrate during spray drying.