摘要
研究了利用分子包囊法制备洋葱油微胶囊工艺及洋葱油微胶囊的质量检测方法，测出微胶囊包埋率为52％，包埋度为7％及溶出速度为0．004～0005ml／min等主要技术参数。
Technique of onion oil microencapsulation by malecule covering methed and mass detection method of onion oil micmencapsulation were outlined. Main technology parameters were determined: microencapsulation covering rate was 52%, covering degree was 7%, dissclution rate was 0. 004 ~ 0. 005ml/min.
出处
《食品与机械》
CSCD
1999年第1期36-36,共1页
Food and Machinery
关键词
洋葱油
微胶囊
包埋率
Onion oil Microencapsulation Covering rate
