| 微胶囊化罂粟籽油鲜味粉的制备及理化分析 |
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| 引用本文： | 徐慧诠,郑为完,周小娟.微胶囊化罂粟籽油鲜味粉的制备及理化分析[J].食品工业科技,2011(11):267-269. |
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| 作者姓名： | 徐慧诠 郑为完 周小娟 |
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| 作者单位： | 1. 福建师范大学福清分校,福建福清,350300
2. 南昌大学生命科学与食品工程学院,江西南昌,330047 |
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| 摘 要： | 以自制的鲜味米渣深度水解蛋白粉（20%）和鱼肉水解蛋白粉（13.8%）为壁材,罂粟籽油为芯材,制备了罂粟籽油微胶囊鲜味粉。产品感官指标优良,包埋率达到99.2%,罂粟籽油微胶囊鲜味粉芯材过氧化值为4.53meq/kg,酸价0.50mgKOH/g,符合食用油的卫生要求。
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| 关 键 词： | 罂粟籽油 鲜味粉 微胶囊 |
Preparation of microencapsulation of poppy seed oil flavor powder and the physicochemical analysis |
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| XU Hui-quan,ZHENG Wei-wan,ZHOU Xiao-juan.Preparation of microencapsulation of poppy seed oil flavor powder and the physicochemical analysis[J].Science and Technology of Food Industry,2011(11):267-269. |
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| Authors: | XU Hui-quan ZHENG Wei-wan ZHOU Xiao-juan |
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| Affiliation: | XU Hui-quan1,ZHENG Wei-wan2,ZHOU Xiao-juan2(1.Fuqing Branch of Fujian Normal University,Fuqing 350300,China,2.School of Life Sciences and Food Engineering of Nanchang University,Nanchang 330047,China) |
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| Abstract: | Using self-made flavor rice dreg protein hydrolysate(20%)and fish protein hydrolysate(13.8%)as wall material,poppy seed oil as core material,microencapsulation of poppy seed oil flavor powder was prepared.The sensory index of flavor powder was well,embedding rate was 99.2%,the peroxide value of microencapsulation of poppy seed oil flavor powder was 4.53meq/kg,the acid value was 0.50mg KOH/g.The result indicated that it conformed to the health requirement of edible oil. |
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| Keywords: | poppy oil flavor powder microencapsulation |
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