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中国精品科技期刊2020
微胶囊化大豆粉末油脂包埋技术的研究[J]. 食品工业科技, 2013, (05): 244-246. DOI: 10.13386/j.issn1002-0306.2013.05.037
引用本文: 微胶囊化大豆粉末油脂包埋技术的研究[J]. 食品工业科技, 2013, (05): 244-246. DOI: 10.13386/j.issn1002-0306.2013.05.037
Microcapsules soybean oil powder manufacture[J]. Science and Technology of Food Industry, 2013, (05): 244-246. DOI: 10.13386/j.issn1002-0306.2013.05.037
Citation: Microcapsules soybean oil powder manufacture[J]. Science and Technology of Food Industry, 2013, (05): 244-246. DOI: 10.13386/j.issn1002-0306.2013.05.037

微胶囊化大豆粉末油脂包埋技术的研究

Microcapsules soybean oil powder manufacture

  • 摘要: 通过对单一包埋剂和复合包埋剂分别对大豆粉末油脂包埋效果的研究,优选出包埋效果好的包埋剂并通过包埋剂的复配提高了包埋效果,最后通过正交实验确定大豆粉末油脂的最优配方为:大豆一级油50%,酪蛋白酸钠2.5%,变性淀粉2.5%,乳化剂2.0%(单甘酯0.6%、糖酯1.4%)、麦芽糊精42.5%,加水配制物料浓度为40%,在该配方和工艺条件生产的大豆粉末油脂包埋率达到92%。 

     

    Abstract: The effect of embedding of soybean powder oil with single embedding medium and composite embedding medium were studied in the article. The embedding medium with good effect was optimized and improved the effect through compound. The optimal formula of microcapsule soybean oil powder was confirmed through an orthogonal test. The formula was 50% first grade soybean oil, 2.5% casein acid sodium, 2.5% modified starch, 0.6%single Kennedy ester, 1.4% sucrose ester, 42.5% maltodextrin and water, the concentration was 40%. The embedding rate of the production reached 92% by using the formula and process conditions.

     

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