摘要
以冷榨核桃粕为原料,采用微胶囊包埋技术研究速溶核桃粉的制备工艺,为开发高品质核桃深加工产品提供技术。结果表明:添加2%蔗糖脂肪酸酯作乳化剂、0.9%的β-环糊精作稳定剂、乳化温度60℃,核桃液乳化稳定性好。采用微胶囊包埋技术,以明胶、麦芽糊精、β-环糊精为壁材配料,配方为1:4:4,芯壁材比例10:1,核桃粉包埋率可达85.63%。采用食品贮藏期加速测试法(ASLT)测得用上述工艺生产的微胶囊速溶核桃粉保质期可达12个月。
With walnut dregs as raw material, the technology for microcapsule of instant walnut pow- der was developed. The result showed that with 2% sucrose fatty acid ester as emulsifier, 0.9 % beta --cyclodextrin （β-cd） as stabilizer, emulsion stability of walnut solution performs good at the tem- perature 60℃. Microencapsulation embedding technology with gelatin, Maltodextrin and beta--cyclo- dextrin （β-cd） as wall material, walnut powder can be embedded about 85.63%. ASLT showed that the storage period could reach 12 months.
出处
《陕西林业科技》
2015年第1期83-89,共7页
Shaanxi Forest Science and Technology
关键词
核桃粕
微胶囊
核桃粉
Walnut Dregs
Microcapsule
Walnut Powder
