中老年配方乳粉功能油脂微胶囊特性研究

Study on Characteristics of Microcapsules of Functional Lipids in Middle Aged and Elderly People Formula Milk Powder

使用乳清蛋白和麦芽糊精作为复合壁材,通过喷雾干燥法制备功能性油脂微胶囊,来提高油脂稳定性和遮蔽其不良气味。采用粒度分布、包埋率、微观结构与形貌等对微胶囊进行表征。结果表明,微胶囊包埋率达到(95.15±0.31)%,呈表面光滑的完整球体状,内部油脂结构未发生改变,在100℃以下热稳定性良好。

Due to its unique flavor,Polyunsaturated fatty acids were generally used by a wet process applied to milk powder.In this study,the whey protein and maltodextrin were used as the composite wall materials,with spray drying process to prepare functional lipids microcap⁃sules,which can improve Grease stability and mask its bad odor.It was characterized by size,microencapsulation efficiency,mononuclear structure,et al.The results showed that microcapsules obtained a higher microencapsulation efficiency of(95.15±0.31)%,a uniform spheri⁃cal shape with smooth surface,and the chemical structure of the core did not change.Moreover,it had good thermal stability at below 100℃.