摘要
研究以β-胡萝卜素为原料,通过单因素试验,分析溶剂、溶解温度、时间对微囊化β-胡萝卜素产品的影响,确定瞬时高温熔融法微囊化β-胡萝卜素新工艺;并通过正交试验,从产品感官质量和稳定性入手,确定了合理的微囊化产品配方。
After comparing the different influences of solvents, temperature and time on the β-carotene crystals, a new technology as fusing carotenoids at high temperature but with very short time before emulsification was decided to produce microencapsulating beadlets with high-content of β-carotene. During the study both single factor and orthogonal experiments were applied and sensory quality and its stability were used as factors to evaluate the produces.
出处
《食品科技》
CAS
北大核心
2008年第2期86-89,共4页
Food Science and Technology
关键词
Β-胡萝卜素
瞬时高温熔融
微胶囊
高含量
β-carotene
fusing at high temperature but with very short time
microencapsulation
high-content
