摘要：淀粉钠（辛烯基琥珀酸淀粉酯）是一种乳化效果优越，适合作为微胶囊壁材的变性淀粉。本课题以淀粉钠为壁材，制备一种巧克力缓释香精。并探究了壁材浓度、芯壁比、恒温搅拌温度、糊化条件这几个方面对缓释香精制备的影响。运用单因素试验法，多次试验后得出了以淀粉钠为壁材的巧克力缓释香精的最佳制备条件。实验结果表明，最佳制备条件为壁材浓度35%、芯壁比1:5、35℃恒温搅拌未糊化（常温预搅拌），所得产品巧克力香精质量分数7%。同时通过傅里叶红外光谱仪、热重分析仪对产品进行了表征和检测。经分析后得出，该产品为体系稳定、粒径大小分布均匀、稳定性良好的巧克力缓释香精产品。77907

毕业论文关键词： 淀粉钠；巧克力缓释香精；制备条件

Preparation and Characterization of Chocolate slow release Flavor Based on Starch sodium as Wall-material

Abstract: Starch sodium (Starch octenyl succinate) is a kind of emulsified effect is superior, suitable as a microcapsule wall material of modified starch。 In this paper, a kind of chocolate slow release flavor was prepared with starch sodium as wall material。 And the effects of wall material concentration, wall core ratio, constant temperature stirring temperature, gelatinized conditions on the preparation of slow release flavor were explored。 Using the single factor test method, the best preparation conditions of the chocolate slow release fragrance with starch sodium as the wall material were obtained after several experiments。 The experimental results show that the best preparation conditions are wall material concentration 35%, wall core ratio 1: 5, 35 ℃ constant temperature stirring, not gelatinization (room temperature premixing), the resulting product chocolate flavor fraction 7%。 At the same time, the products were characterized and detected by Fourier transform infrared spectroscopy and Thermogravimetric analyzer。 After analysis, the product is stable, the size of the distribution of uniform size, good stability of the chocolate slow release flavor products。

Key Words: Starch sodium；Chocolate slow release Flavor；Preparation conditions

目录

1。前言 1

1。1 淀粉钠的定义 1

1。2 淀粉钠的合成 1

1。2。1淀粉钠的合成原理 1

1。2。2淀粉钠的合成方法 1

1。3 淀粉钠的性质及其特点 2

1。4 淀粉钠的应用进展 2

1。5 淀粉钠的研究概况 3

1。6 缓释香精的基本概念 3

1。7 香精的主要缓控体系 3

1。7。1 贮库型缓释体系 3

1。7。2 基质型缓控体系 4

1。8 微胶囊缓释香精 4

1。8。1 微胶囊缓释香精的性质结构 4

1。8。2 常见的微胶囊缓释香精制备方法 5

1。8。3 微胶囊缓释香精的释放机理 5

1。8。4 微胶囊缓释香精的应用 5

1。8。5 微胶囊缓释香精的研究概况 6

1。9 以淀粉钠为壁材的巧克力微胶囊缓释香精研究目的和意义 6

2。 实验部分 7

2。1 巧克力微胶囊缓释香精的制备原理与方法