维生素A微胶囊在营养强化食品中的应用

The Application of Vitamin A Microcapsule in Nutrient Fortified Staple Food

试验以壳聚糖和阿拉伯胶为壁材,三聚磷酸钠为交联剂,通过复凝聚法对VA进行分子包埋,并以VA微胶囊为添加物强化主食食品,以保留率为参考,测定并观察微胶囊加入对主食粉外观及保水力影响,并在单因素试验基础上,研究蒸、煎、煮3个因素对VA保留率的影响。结果表明,营养强化后的小麦粉、荞麦粉、燕麦粉及马铃薯全粉的感官品质受到影响,经包埋后的VA保留率为75%,而未经包埋的VA保留率为10%。VA分子包埋技术为食品营养强化提供重要保障。

With chitosan and gum Arabic as wall material,sodium tripolyphosphate as crosslinking agent,through the method of compound condensing VA molecular embedding,and VA microcapsule as staple food additives aggrandizement,retention rate for reference,determine and observe the influence of addition of microcapsule on staple food powder appearance and water retention.On the basis of single factor experiment,study influence of three factors of steaming,frying and boiling on VA retention rate.The results showed that the VA retention rate of wheat flour,buckwheat flour,oat powder and potato whole powder after nutrition enhancement was affected;The VA retention rate after embedding was 75%;The VA retention rate without embedding was only 10%.VA molecular embedding technology provides an important guarantee for food nutrition enhancement.