Development of rice flavor powder with release control

(1)为防止L薄荷醇在麦芽糊精水溶液液滴干燥过程中的损失，采用了环糊精分子包埋技术。用三种环糊精作为包封剂，b-环糊精的包封剂效果最好。L薄荷脑的保留率随麦芽糊精浓度的增加和b-CD加入量的增加而增加。这表明L-薄荷脑以两种状态(游离态和络合态)相互平衡存在。我们提出了一个简单的扩散模型来估算风味保留率。该模型的理论计算结果较好地预测了L-薄荷脑在不同空气温度下对不同组成液体的最终保留率。(2)研究了不同料液组成条件下乳化液体香精的喷雾干燥微胶囊化香精。得到了以下结论。在喷雾干燥过程中，几乎100%的d-柠檬烯被保留下来，与料液的组成无关。而丁酸乙酯的保留率受麦芽糊精浓度和乳化剂类型的影响。与阿拉伯树胶相比，SSPs是一种更好的乳化剂，可以保留丁酸乙酯。乳状液的稳定性对风味保留率有显著影响。与乳化剂无关的D-柠檬烯乳状液很稳定，而以GA为乳化剂的丁酸乙酯乳状液不稳定。采用GA和SSPS的混合物作为乳化剂，改善丁酸乙酯的油性，调节丁酸乙酯的浓度，添加明胶可以提高丁酸乙酯在喷雾干燥过程中的保留率。

(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.