摘要
本文简要介绍了食品微胶囊的结构组成,芯材、壁材种类,制备方法及质量评价方法。在此基础上,介绍微胶囊技术在油脂、饮料、乳品、烘焙食品及食品添加剂等领域的应用,提出未来技术发展前景,为食品新产品开发及微胶囊技术应用提供借鉴。
The structure,composition,types of core and wall materials,preparation methods and quality evaluation methods of food microencapsulation were briefly introducedin this paper.On this basis,the application of microencapsulation technology in the fields of oil,beverage,dairy products,baked food and food additives were introduced,the prospect of future technology development was put forward,and it provided reference for the development of new food products and the application of microencapsulation technology.
作者
侯泽淇
孔欣欣
张杰
HOU Zeqi;KONG Xinxin;ZHANG Jie(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)
出处
《现代食品》
2022年第10期50-53,57,共5页
Modern Food
基金
国家级大学生创新训练计划项目(202112746011)
郑州科技学院校级科研项目(23010121005)。
关键词
食品
微胶囊技术
应用
food
microencapsulation technology
application
