摘要
本次实验以鸡油为被包埋物,变性淀粉为壁材,采用喷雾干燥法制备微胶囊鸡油脂,探讨制备微胶囊鸡油脂的工艺条件,并对微胶囊鸡油脂氧化稳定性进行研究。通过测量其总油含量及过氧化值,评价和分析鸡油微胶囊的质量。
This study as the chanterelles for the embedded objects,modified starch as the wall material,using the spray-drying preparation of micro-capsules chicken grease.Investigating the process conditions for the preparation of microcapsules chicken grease,and study the oxidation stability of micro-capsules chicken grease.Modified starch is the best package of wall material.
出处
《现代食品》
2016年第11期96-97,共2页
Modern Food
关键词
鸡油
变性淀粉
喷雾干燥
微胶囊
Canthareiius
Modified starch
Spray-drying
Microcapsules
