摘要
研究以羧甲基葡甘聚糖-大豆分离蛋白复合物为主料,卡拉胶和K+组成凝固体系制备植物硬空心胶囊的成型工艺。结果表明:当复合物和卡拉胶的质量比例为80∶20,溶胶温度为80℃,K+浓度为0.02 mol/L,保温时间为30 min,溶胶流动性较好,凝胶强度达到6.53 N/cm2,蘸模成型好,胶囊壁厚达标。
The molding technology of hard hollow vegetable capsules was studied. The major materials was Carboxyl Methyl Glucomannan Soy Protein Isolated complex and the solidifiction system was carrageenan and K^＋. The results indicated that the Sol flew and molded well. The gel strength reached 6.53 N/cm^2 and The capsule shell thickness was standard when the conditions were as follow： m（Complex）： m（carrageenan） is 80： 20, The temperature of gel melting was 80 ℃ and K^＋ concentration was 0.02 mol/L and incubation time was 30 min.
出处
《食品科技》
CAS
北大核心
2008年第12期60-62,共3页
Food Science and Technology
关键词
羧甲基葡甘聚糖-大豆分离蛋白
植物硬空心胶囊
成型工艺
Carboxyl Methyl Glucomannan Soy Protein Isolated
hard hollow capsule shell
molding technology
