摘要
以玉米多孔淀粉吸附姜油制成的粉末作为芯材,再以β-环糊精为壁材包埋芯材。该方法制取姜油微胶囊的最佳工艺条件是:姜油:玉米多孔淀粉=1∶3(质量比),壁材:芯材=0.25∶1(质量比),包埋率达85.3%,微胶囊产率为90.1%。加速贮藏试验中,微胶囊姜油过氧化值及感官特性的变化均优粉末姜油。
The powder made of corn porous starch adsorption the ginger oil was the core material , and then used theβ-cyclodextrin as wall material to embed the core material. The optimum process conditions were:the ginger oil: Corn porous starch = 1 ∶ 3, core material: wall material = 0.25 ∶ 1, embedding rate 85.3 %, microcapsule yield 90.1%. Accelerated storage test , peroxide value and sensory characteristics of the micro-capsules of ginger oil changes are excellent powder ginger oil.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期151-153,共3页
Food Research and Development
基金
郑州市科技创新团队(绿色食品添加剂研发技术)
关键词
多孔淀粉
姜油
微胶囊
过氧化值
porous starch
ginger oil
microcapsules
peroxide value
