摘要
以β-环状糊精、明胶、单甘酯、蔗糖脂肪酸酯为壁材而制成的乳酸亚铁微胶囊,可作为液态奶的铁强化剂。试验采用L9(3)4正交设计,结果表明:乳酸亚铁微胶囊化的最佳配方为β-环状糊精86.4%、单甘酯1.0%、明胶10.8%、蔗糖脂肪酸酯1.2%,对乳酸亚铁的包埋效果最好。包埋率、有效铁相对含量分别为96.05%、10.33%,差异显著(p<0.05),对液态奶的感官性状无影响。
Micro-capsule of ferrous lactate made up of wall materials as β -cricoid dextrin （ β -CD）, monostearate, edible gelatin and sucrose fatty acid ester can be used as the fortified iron agent for liquid milk. The experiment was carried out with L9（3）4 orthogonal design. The findings indicated that the optimal conditions for the micro-capsulation of ferrous lactate are： β -CD 86.4%, monostearate 1.0%, edible gelatin 10.8% and sucrose fatty acid ester 1.2%. Capsulating the ferrous lactate, the embedding rate of ferrous lactate and the available ferrous content attained are 96.05%, 10.33% respectively and have a significant statistical effect （p 〈 0.05）. It shows a protective effect to sensory characteristics of milk fortified with the capsulated ferrous lactate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第7期180-184,共5页
Food Science
基金
国家科技部攻关项目(2002BA901A18)
关键词
微胶囊
乳酸亚铁
正交设计
包埋率
液态奶
micro-capsule
ferrous lactate
orthogonal design
embedding rate
liquid milk
