摘要
以大豆分离蛋白、β-环糊精和可溶性淀粉为壁材对红花籽油进行包埋,通过喷雾干燥法制备粉末油脂。对粉末油脂产品进行感官评价,研究粉末油脂的氧化稳定性,并借助激光粒度仪测定粉末油脂样品粒度分布,傅里叶变换红外光谱(FT-IR)显示原料及产品中官能团的变化,扫描电镜(SEM)观察粉末油脂的微观结构,通过以上试验,对粉末油脂的理化性质进行了初步研究。
Powdered oil prepared by spray drying, using isolated soy protein, soluble starch, [3-cyclodextrin and safflower oil. Preliminary research has been done on physicochemical characteristics of powdered oil, including sensory evaluation, particle size, oxidation stability and microscopic structure （by SEM）. FT- IR has also been used to study the changes of the structure constitutions of samples and powdered oils.
出处
《食品科技》
CAS
北大核心
2013年第6期167-170,共4页
Food Science and Technology
