植物甾醇酯的微囊制备及其在夸克干酪中的应用

The Micro Capsule Preparation of Phytosterol Esters and Its Application in Quark Cheese

植物甾醇酯是一种新型降胆固醇的健康食品。植物甾醇酯具有生理功能,对低脂夸克干酪的质构有一定影响。本文通过喷雾干燥将植物甾醇酯微胶囊化,在牛乳杀菌前和凝块切割乳清排出后加入,研究其在夸克干酪中应用。根据植物甾醇酯乳液检测和电镜观察结果,选用阿拉伯胶和麦芽糊精混合壁材质量比为1∶1时微胶囊效率最高,达84.12%;选择乳化剂添加量3%,乳化温度65℃,此时乳液最稳定,包埋率最高,达90.34%;选择进风温度190℃,出风温度85℃最佳。另外,微胶囊添加方式和添加量对夸克质构的影响是:乳清排除后添加微胶囊,随着添加量的增加硬度变大,均大于牛奶杀菌前添加微胶囊;两种添加方式的干酪的弹性都大幅度降低,显著低于未添加微胶囊的(P<0.05);咀嚼性和硬度变化趋势相近;两种添加方式中回复性都显著降低(P<0.05),当5%时,杀菌前添加微胶囊奶酪回复性显著高于添加量0%的奶酪回复性(P<0.05)。最终选择牛奶杀菌前添加植物甾醇酯微胶囊,添加量4%。建议每天食用夸克干酪至少32 g可达到降胆固醇的效果。

The current, phytosterol ester is a new type of cholesterol health food. Phytosterol ester application not only has physiological function, but also have certain effect for low fat of quark cheese. Phytosterol ester microcapsule by spray drying in this article, and then put it in front of the milk sterilization and block cutting whey join after discharge,studies its application in the quark cheese. According to the phytosterol ester emulsion tests and electron microscope, the results show that Choose Arabic gum and malt dextrin mixed wall when the ratio of 1 ∶ 1 microcapsule efficiency reaches up to 84.12%, 3% emulsifier content and select emulsifying temperature 65 ℃, the emulsion is the most stable, which the embedding rate of maximum 90.34%, Choose inlet air temperature of 190 ℃, and the wind temperature 85 ℃ is the best. Microcapsules of adding way and adding quantity on quark texture influence and the results show that, Hardness in the group added with phytosterol ester microcapsule increases gradually, with the increase of adding amount of added group were greater than the former, reduce the elastic, significantly below did not add the group（P〈0.05）, chewing is similar to hardness change trend, resilience significantly reduced（P〈0.05）, while 5%, the recovery of the microcapsule cheese before sterilization was significantly higher than that of the cheese with 0% addition（P〈0.05）. To sum up, choose phytosterol ester microcapsule milk sterilization before adding way, adding amount was 4%, the recommended daily consumption of this quark cheese at least 32 g can achieve cholesterol-lowering effect.