微胶囊西藏酥油茶粉的技术研究

酥油茶是我国藏族地区相传千年的特有饮品,是利用青藏高原地区牦牛鲜奶,用传统工艺分离出的乳脂。酥油茶味道鲜美,营养成分极为丰富,有18种氨基酸,脂肪中不饱和脂肪高于40%,人体必需的不饱和脂肪酸占总脂肪的1/3以上,尤其是亚麻酸高达5.2%。目前西藏酥油茶的加工依然停留在原始阶段的水平上,含水量高达10%～15%,容易变质,即影响风味,也大大缩短了保质期,食用也很不方便。本研究采用食品微胶囊技术进行酥油茶工业化生产实验,分析酥油茶的营养成分及其生理功能,摸索酥油茶的工业生产路线及工艺条件,为中试提供依据。

Tibet Butter Tea is a special brewage which has been handed down in Tibet Autonomous Region for over thousandyears. The butter is of wondeful flavor and rich in nutrition, containging 18 kinds of amino acids and more than 40%unsaturatedfatty acids in which linolenic acid is up to 5.2%.However,the Tibet Butter Tea has been so far produced in a low level, whereasthe moisture of the Tibet Butte Tea made by conventional technology was from 10% to 15%,the main cause of the end productsto be easily deteriorated. The technology of microencapsulation was applied for producing Tibet Butter Tea for a new produc-tion route and optional parameters were studied.