Study on the technology of preparing egg yolk lecithin with β-cyclodextrin

Microencapsulation of egg yolk lecithin can fully maintain the original activity of yolk lecithin and broaden its range of application in food processing.In this study, egg yolk lecithin microcapsules were prepared by inclusion complexing method with β-cyclodextrin as wall material, select optimal embedding rate as the index of the preparation process, through single factor and orthogonal experiments, respectively to study the effects of shearing rate, core wall material ratio, monoglyceride sucrose ester and monoglyceride ratio ester: sucrose ester content of egg yolk lecithin micro encapsulation effect, the experimental results showed that the egg yolk lecithin microcapsules were prepared by the optimum conditions were: the shear rate of 5000 r/min, the wall material of core material than 4∶ 1, monoglyceride and sucrose ester content of 1%, monoglyceride and sucrose ester content ratio was 1∶ 9, in this process under the condition of test, hadegg yolk lecithin micro encapsulation rate of 65.81% ± 1.65%.Therefore, β-cyclodextrin can be used as a good embedding material for egg yolk lecithin microcapsules.