摘要
以花生油-西藏酥油(2∶3)为芯材,可溶性豆渣酶解产物-麦芽糊精(1∶4)为壁材,单甘酯、蔗糖酯为乳化剂,采用喷雾干燥法对花生油-西藏酥油混合油脂的微胶囊化进行了研究。主要原料配方是:混合油脂35%,乳化剂2%,酪朊酸钠3%,混合壁材60%;工艺参数为:乳化温度70～80℃,加水量1～1.2(相对于固形物),喷雾进风温度185℃,出风温度95℃。制备的微胶囊产品具有良好的溶解性、流动性和乳化性。
Encapsulation of a dispersed oil phase was realized by spray-drying method using peanut oil-Tibet butter （2：3） as core material, water soluble enzymatic hydrolysates of soybean residue and malt dextrin as wall materials, glycerin monostearate monostearin and sucrose fatty acid ester as the emulsifier. As a result, the ingredients formula was, oil 35%, emulsifier 2%, sodium caseinate 3%, and wall material 60%. The processing conditions were, the emulsifying temperature 70-80℃, the ratio of solid substance and water 1-1.2, the inlet air temperature 185℃, outlet air temperature 95℃, The product has shown a good solubility, flowability and emulsifying properties.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第2期87-90,共4页
Science and Technology of Food Industry
基金
国家"十五"科技重点攻关计划(2004BA901A35)。
关键词
豆渣
花生油
西藏酥油
微胶囊化
工艺配方
soybean residues
peanut oil
Tibet butter
microencapsulate
processing conditions
