微胶囊化粉末猪油壁材的研究

<正> 所谓微胶囊技术是指利用胶囊或膜将核心物质如油脂、香料或调味料等食品成分或食品添加剂包埋,使之与外界环境隔绝,在适当时候再释放出来。其中,被包埋的物质称为心材,实现微胶囊化的物质称为壁材。一般通过微胶囊技术生产出来的壁材,能发挥各种不同的功能,如减轻外界环境如光、氧、温度、pH值等对敏感心材的影响,提高储存性能;改善心材的可操作性能如防止结块,提高与其他物料的混合性,实现由液态向固态的转化,提高其流动性等;控制心材的释放;掩盖心材的异味。     

液体油脂粉末化中新型壁材的应用研究

对壳聚糖在油脂粉末化中的应用进行研究：利用壳聚糖或壳聚糖的聚合物作为微胶囊壁材,采用单凝聚法、复凝聚法、喷雾干燥法实现对液体油脂的包裹。单凝聚法中调节pH值法在pH值为6.7时,油脂得率最高为45.2%;乙醇作为凝聚剂法在乙醇添加量为60％时,油脂得率最高为49％;复凝聚法中利用壳聚糖聚阳离子分别与海藻酸钠聚阴离子和明胶聚阴离子发生聚合反应产生微胶囊壁材得到微胶囊产品,正交实验表明：前者在初始浓度为1％、pH值为4、心壁比为10时,油脂得率最高为62％,后者在初始浓度为1％、心壁比为12、pH值为5.0时,油脂得率最高为73％;喷雾干燥法在喷雾压力380kPa、进风温度180℃、出风温度100℃时,油脂得率最高为73％。     

微胶囊粉末猪油膜结构影响因素的研究

采用乳化喷雾干燥法制备粉末猪油,考察了蛋白质与麦芽糊精的比例、麦芽糊精ＤＥ值以及喷雾干燥条件对胶囊膜结构的影响。     

益生菌微胶囊化壁材与方法的研究进展

益生菌微胶囊技术因其能显著提高益生菌在胃肠道中的存活率而备受关注。本文介绍了益生菌微胶囊技术中所使用的包埋材料及方法,并提出益生菌微胶囊新的研究方向。      

不同微胶囊壁材在发酵酱油粉末中的应用研究

研究不同微胶囊壁材配方对发酵酱油粉末的感官指标、水分含量及抗吸潮能力的影响.结果表明:生产发酵酱油粉末时,添加7.5％的氧化淀粉和2.5％阿拉伯胶进行微胶囊包埋,得到的产品风味优良、水分较低,并且能够有效的改善产品的吸潮性.     

HI-CAP 100为壁材微胶囊化共轭亚油酸研究

以HI-CAP 100为壁材用喷雾干燥法制备微胶囊化共轭亚油酸,对喷雾干燥工艺中料液固形物含量、一级均质压力、喷雾干燥进风温度和产品中亚油酸载量四个参数进行优化。通过四因子二次回归正交设计组合试验确定喷雾干燥工艺参数：固形物含量为40%、一级均质压力为25 Mpa、进风温度为185℃,载量为45%;在此条件下所得共轭亚油酸微胶囊化效率为93．02%。     

微胶囊化西藏酥油壁材增塑剂的研究

在微胶囊壁材麦芽糊精中分别添加三种不同性质的增塑剂,对三种增塑剂的性质、性能及用量进行了研究,并将其添加于西藏酥油微胶囊壁材中.结果表明:以胶原蛋白为主要成分的增塑剂性能最好,用量为16％.将其添加于壁材麦芽糊精中所制得的酥油微胶囊产品在颗粒形状及表面光滑度方面均优于用传统配方生产的酥油微胶囊产品.     

微胶囊化油脂的壁材及应用进展

微胶囊化油脂是以油脂作为芯材,选择合适的壁材,通过微胶囊化技术制成的一种新型固体油脂产品。在简要介绍微胶囊化油脂技术的基础上,探讨该技术对壁材的要求,以及微胶囊化油脂在食品工业中的主要应用。     

微胶囊化西藏酥油壁材增塑剂的研究

在微胶囊壁材麦芽糊精中分别添加三种不同性质的增塑剂,对三种增塑剂的性质、性能及用量进行了研究,并将其添加于西藏酥油微胶囊壁材中。结果表明:以胶原蛋白为主要成分的增塑剂性能最好,用量为16%。将其添加于壁材麦芽糊精中所制得的酥油微胶囊产品在颗粒形状及表面光滑度方面均优于用传统配方生产的酥油微胶囊产品。      

微胶囊化粉末油脂的研究与应用进展

微胶囊化是粉末油脂制备中一项重要的应用技术,已在食品工业领域得到广泛应用。本文简要介绍了微胶囊化粉末油脂的制备原理,分析用于油脂微胶囊化的壁材,总结了多种油脂微胶囊化技术尤其是喷雾干燥技术,以及粉末油脂的主要应用。     

微囊化双岐杆菌的研究

本介绍了双歧杆菌的特性及其保健功能，对培养出的双歧杆菌进行微囊化技术处理并研究其稳定性，同时介绍了微囊化双岐杆菌在食品工业上的应用。     

Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater

Free phenolic compounds was extracted by ethyl acetate from olive oil mill wastewater. Extraction yield was 50 mg of total phenol on 100 g of wastewaters. Phenolic compounds recovered, determined by HPLC, were hydroxytyrosol (as major compound) and tyrosol, caffeic acid and ferulic acid (as minor compounds). For determination of antioxidant effects by Rancimat, phenolic extract, dissolved in distilled water, was added in different lard samples in quantity ranged between 50 and 350 mg kg⁻¹. Antioxidant effectiveness was measured also at low temperature.     

微胶囊粉末油脂产品中可溶性膳食纤维测定方法的研究

研究微胶囊粉末油脂产品中可溶性膳食纤维的测定方法。主要步骤是:先用碱性乙醚法提油,再用糖化酶水解麦芽糊精,水解液经体积分数(下同)80%乙醇沉淀,沉淀经热水抽提,抽提液再用80%乙醇沉淀,所得沉淀用0.5mol/L的硫酸水解,分别测定水解液中己糖、戊糖、糖醛酸含量,从而计算出微胶囊粉末油脂产品中可溶性膳食纤维的含量。     

Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics

Meatball is one of the favorite foods in Indonesia. For the economic reason (due to the price difference), the substitution of beef meat with pork can occur. In this study, FTIR spectroscopy in combination with chemometrics of partial least square (PLS) and principal component analysis (PCA) was used for analysis of pork fat (lard) in meatball broth. Lard in meatball broth was quantitatively determined at wavenumber region of 1018–1284 cm^− 1. The coefficient of determination (R²) and root mean square error of calibration (RMSEC) values obtained were 0.9975 and 1.34% (v/v), respectively. Furthermore, the classification of lard and beef fat in meatball broth as well as in commercial samples was performed at wavenumber region of 1200–1000 cm^− 1. The results showed that FTIR spectroscopy coupled with chemometrics can be used for quantitative analysis and classification of lard in meatball broth for Halal verification studies. The developed method is simple in operation, rapid and not involving extensive sample preparation.     

Characterisation of a lard cured with spices and aromatic herbs

The study considered the proximate composition, pH, free acidity, MDA and peroxide values of a cured and ripened lard covered with spices and aromatic herbs, these latter parameters, due to lipolytic endoenzymatic phenomena, tended to increase until the end of the salting period. Throughout the production phases the bacterial load was very low. The final vacuum-packed product had a shelf-life of about 90 days and its fatty acid and cholesterol composition was typical of lard. A GC/MS study of the spices/herbs in the lard highlighted which components came from the spices/aromatic herbs and which came from phenomena due to lipolytic endoenzymatic processes.     

Physicochemical properties of lard-based diacylglycerols in blends with lard

The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system. Lard-based diacylglycerols (DAGs) were blended with lard in various concentrations (0%, 1%, 5%, 10%, 20%, 50%, 60%, 70%, 80%, 90%, and 100%). The melting and crystallisation properties were investigated by the determination of dropping point (DP), solid fat content (SFC), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). In general, the effects of DAGs were found to be dependent on concentration. The DP was significantly (P < 0.0001) decreased when DAGs were added to the lard from 5–50%, whereas the DP was increased (P < 0.0001) when the blends contained more than 60% DAGs. The DSC thermograms showed that DAGs changed the melting and crystallisation profiles of lard. The crystallisation onset point increased (P < 0.05) with increasing the DAG concentrations (10–100%). The melting peaks and off-set points generally shifted slightly towards higher temperatures as the content of DAGs increased above 50%. DAG content of 5% and 10% resulted in lowering of the off-set point. The lard contained both β and β′ crystals. The β form was more pronounced in the blends with high concentrations of DAGs. Blending of TAGs and DAGs may serve as a solution to achieve specific functional properties in products containing solid fats.     

脱脂豆粉酶解与发酵的研究

大豆营养丰富,发酵处理能提高其营养价值,产生具有生物活性的物质。脱脂豆粉是大豆经冷压榨提油后磨粉得到的产物,粗蛋白含量高达40%,仍具有良好的食用加工性能。但脱脂豆粉口感较粗,豆腥味浓,难以直接应用到食品生产中。文中对脱脂豆粉的酶解和微生物发酵进行了研究,结果表明酶解豆粉氨基酸态氮含量较高,达到2.26g/100g,但是,容易产生苦味,有小颗粒感;微生物发酵豆粉氨基酸态氮含量达到1.82g/100g,口感细腻,稍甜,酸味柔和。     

砂仁粉调味料的有效成分研究

采用水蒸气蒸馏法提取砂仁粉的挥发性成分,以硅胶柱层析分离所得的精油组分,利用气相色谱/质谱(GC/MS)联用技术进行分析鉴定;鉴定了31个化合物,其中相对质量分数1.0%以上有:醋酸龙脑酯、龙脑、柠檬烯、樟脑、樟烯、α-松油醇、莰烯、α-蒎烯、3-蒈烯和β-月桂烯。