摘要
β-胡萝卜素微胶囊干粉复水速溶性不佳,应用需增加溶解工序,众多乳液产品开发都没有使用增重剂,因此干粉和乳液产品在应用中容易浮油及纳米化后水溶液透明,很难满足浊饮料、果冻等食品应用的要求。研究以β-胡萝卜素为原料,兼用增重剂来增加产品浊度和稳定性的要求,通过单因素实验,分析了油溶介质、溶解温度、溶解时间对3%β-胡萝卜素乳浊液产品的影响,确定了油溶介质和最佳工艺条件。从产品浊度和稳定性入手,通过正交实验对非离子型表面活性剂、增重剂、共乳化剂等进行了配方优化,确定了热力学稳定的3%β-胡萝卜素乳浊液产品配方和工艺条件,并对其应用性进行了研究。
β-carotene microencapsulated powder rehydrated instant of poor application of the need to increase dissolution process, and many developers did not use lotion weighting agent, so the dry powder and lotion products in the application of the oil slick and easy solution after nano transparent, very difficult to meet the turbidity drinks, jelly and other food applications. This study β-carotene as raw material, either weighting agent to increase the turbidity and stability of product requirements through a single factor experiment, analysis of the oil-soluble media, solution temperature, dissolution time of 3% β-carotene emulsion the impact of liquid product to determine the optimum conditions and oil-soluble media. Turbidity and stability of the product from start, through the orthogonal non-ionic surfactants, weighting agent, emulsifier, etc. were optimized for a formula to determine the thermodynamic stability of 3% β-carotene emulsion formulations and homogeneous conditions, and its application were studied.
出处
《食品科技》
CAS
北大核心
2012年第6期268-272,共5页
Food Science and Technology
