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微胶囊技术制备粉末花生油的工艺研究
引用本文:陈义勇,王伟,沈宗根,郁达.微胶囊技术制备粉末花生油的工艺研究[J].食品研究与开发,2006,27(7):30-32.
作者姓名:陈义勇  王伟  沈宗根  郁达
作者单位:常熟理工学院生物与食品工程系 江苏常熟215500(陈义勇,沈宗根,郁达),江苏省产品质量监督检验中心所 江苏南京210029(王伟)
摘    要:采用微胶囊技术,以水解大豆蛋白(SPH)、麦芽糊精(MD)、稳定剂、乳化剂等作为微胶囊壁材制备粉末花生油,结果表明:MD:SPH为1:1,乳状液总固形物浓度为25%(W/W),最适稳定剂为琼脂,其添加量为0.1%(w/w),制得的粉末花生油包埋效率达73.8%,产率可达97.6%,水溶性良好.

关 键 词:粉末花生油  微胶囊  工艺
收稿时间:2006-01-24
修稿时间:2006年1月24日

STUDIES ON PRODUCTION OF POWDER OF PEANUT OIL WITH MICROCAPSULE TECHNOLOGY
CHEN Yi-yong, WANG Wei, SHEN Zong-gen, YU Da.STUDIES ON PRODUCTION OF POWDER OF PEANUT OIL WITH MICROCAPSULE TECHNOLOGY[J].Food Research and Developent,2006,27(7):30-32.
Authors:CHEN Yi-yong  WANG Wei  SHEN Zong-gen  YU Da
Affiliation:1. Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, Jiangsu, China; 2. Jiangsu Central Institute of Quality and Technology Supervision and Inspection, Nanjing 210029, Jiangsu, China
Abstract:Soy protein hydrolysate(SPH),maltodextrin(MD),emulsifier and hydrocolloids were used as the compound microcapsule wall material,powder of peanut oil was produced with microcapsule technology.The result showed that MD:SPH was 1:1,content of total solid was 25 %,the optimized stability solution was agar,its quantity was 0.1 %.The rate of embedding could reach 73.8 %,and the rate of production could reach 97.6 %.These products water-solution was well.
Keywords:powder of peanut oil  microcapsule  technics
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