延边黄牛液态牛油分提及其微胶囊化研究

Study on fractionation and microencapsulation of Yanbian Yellow Cattle liquid butter

该试验为利用液体牛油制备添加剂材料,利用表面活性剂分提延边黄牛脂降低饱和度并将其进行微胶囊化。探究了添加量分别为0.1%和0.5%时Crystalizer209、ps66、ps68等3种表面活性剂对液态牛油分提的不同效果,同时对牛油微胶囊的理化指标进行了测定。结果表明:以0.5%ps66分提延边黄牛脂时最优,液态牛油得率61%。牛油微胶囊化后稳定性、流动性较好,利于保存。延边黄牛液态油微胶囊化后,20℃时可保存27.0月。分析结果对液态牛油的分提及牛油微胶囊在食品工业上的应用具有一定的参考意义。

This experiment is to prepare additive material with liquid beef tallow.Yanbian Yellow Cattle fat was fractionated by surfactant and microencapsulation.The different effects of 0.1%and 0.5%of Crystalizer 209,ps 66 and ps 68 on liquid beef tallow fractionation were investigated.At the same time,the physicochemical index of the beef tallow microcapsules was determined.The results showed that the optimal fractionation of Yanbian Yellow Cattle fat was 0.5%ps66,the highest yield of liquid butter was 61%.The stability and fluidity of liquid beef tallow microencapsulation were better,which was conducive to preservation.The liquid tallow of Yanbian Yellow Cattle could be preserved for 27.0 months at 20℃by microencapsulation.The results of the analysis have a certain reference significance for the fractionation of liquid butter and the application of microcapsules in food industry.