摘要
采用微胶囊技术,以水解大豆蛋白(SPH)、麦芽糊精(MD)、稳定剂、乳化剂等作为微胶囊壁材制备粉末花生油,结果表明:MD:SPH为1:1,乳状液总固形物浓度为25%(W/W),最适稳定剂为琼脂,其添加量为0.1%(w/w),制得的粉末花生油包埋效率达73.8%,产率可达97.6%,水溶性良好。
Soy protein hydrolysate（SPH）, mahodextrin（MD）, emulsifier and hydrocolloids were used as the compound microcapsule wall material, powder of peanut oil was produced with microcapsule technology. The result showed that MD： SPH was 1 ： 1, content of total solid was 25 %,the optimized stability solution was agar, its quantity was 0.1%. The rate of embedding could reach 73.8 %, and the rate of production could reach 97.6 %. These products water-solution was well.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期30-32,共3页
Food Research and Development
关键词
粉末花生油
微胶囊
工艺
powder of peanut oil
microcapsule
technics
