期刊文献+

粉末油脂微胶囊的研究 被引量:5

Research on powder oil microcapsules
下载PDF
导出
摘要 主要论述了以变性淀粉和玉米醇溶蛋白为壁材,葵花籽油为芯材利用喷雾干燥法制备微胶囊粉末油脂的最佳配比以及粉末油脂中包裹的葵花籽油的性质。使用STABI-AT109变性淀粉时,制备粉末油脂的最佳配比为变性淀粉占2.5%,玉米醇溶蛋白占0.11%,乳化剂占1%,乙醇占40%葵花籽油占1%。该粉末油脂的包埋率可以达到76.52%。使用PREGEL-AT0700A变性淀粉时,制备粉末油脂的最佳配比为变性淀粉占2%,玉米醇溶蛋白占0.11%,乳化剂占1%,乙醇占30%,葵花籽油占1%。该粉末油脂的包埋率可以达到79.41%。 This research mainly elaborated take the modified starch and the Zein as the wall material,sunflower oil as the core material prepared by use of spray-dried powder microcapsules the best ratio of fats and oils powder wrapped in the nature of the sunflower seed oil.Study found that when using STABI-A T109 modified starch,fat powder of the best ratio of modified starch accounted for 2.5%,Zein of 0.11%,one percent of the emulsifier,ethanol accounted for 40%of sunflower seed oil 1%.The powder was embedded in the oil can be reached 76.52%.When using PREGEL-AT 0700A modified starch,the preparation powdered oil's best allocated proportion accounts for 2% for the modified starch,the corn Zein accounts for 0.11%,the emulsifier accounts for 1%,the ethyl alcohol accounts for 30%,the sunflower seed oil accounts for 1%.This powdered oil's embedding rate may achieve 79.41%.
作者 孙艳 谷金颖
出处 《中国食品添加剂》 CAS 北大核心 2009年第S1期101-105,共5页 China Food Additives
关键词 变性淀粉 玉米醇溶蛋白 微胶囊 喷雾干燥 包埋率 modified starch corn zein microcapsule spray drying embedding rate
  • 相关文献

参考文献2

二级参考文献29

  • 1王萍,吕姗姗,高丽丽.红松仁油微胶囊化粉末油脂的研究[J].粮油加工与食品机械,2004(11):48-50. 被引量:4
  • 2迟庆华,孙国秀,孔香华,康亦萧,李峰,袁长久,马明宽.粉末油脂的研制[J].中国油脂,1993,18(1):19-21. 被引量:10
  • 3郭元新,贾洪涛.微胶囊化技术生产粉状芝麻油的研究[J].中国油脂,2005,30(4):24-26. 被引量:15
  • 4崔炳群,罗燕平.鱼肝油微胶囊化研究[J].食品工业科技,2005,26(5):79-80. 被引量:9
  • 5严忠军,卞科,司建中.谷朊粉应用概述[J].中国粮油学报,2005,20(5):16-20. 被引量:25
  • 6Dzeiezak J D. Microencapsulation and encapsulated ingredients [J ]. Food Technology, 1988, (4) : 136 - 148.
  • 7Padukka I,Bhandari B,D'Arcy B. Evaluation of various extraction methods of encapsulated oil from β -cyclod-extrin -lemon oil complex powder [J ]. Journal of Food Composition and Analysis, 2000,13 ( 1 ) : 59 - 70.
  • 8Baker G W,Fohnson L A,Lusas E W,et al. Flow properties of powdered shortening[J].Journal of Food Science, 1980,45:1370 -1375.
  • 9Southan M,Macritchie K Molecular weight distribution of wheat proteins[J]. Cereal Chemistry, 1999,76:827- 836.
  • 10Taguchi K,Iwami K,Kawabata M,et al. Antioxidant effects of wheat gliadin and hen's egg white in powder model systems:protection against oxidative deterioration of safflower oil and sardine oil[J]. Agriculture Biological Chemistry, 1988,52(2) :539 - 545.

共引文献32

同被引文献39

引证文献5

二级引证文献22

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部