摘要
对方便型阿胶元粉的开发及微胶囊化工艺进行研究。研究结果表明,采用微胶囊化技术和真空干燥工艺可最大限度减少阿胶元粉生产中活性物质和营养物质的损失。最佳工艺参数为,以m(麦芽糊精)︰m(β-环糊精)=1.5︰1为壁材,m(壁材)︰m(芯材)=1︰1.5,微胶囊化温度30℃,微胶囊化时间1 h,真空干燥8 h。
The convenient type of Donkey hide gelatin powder process for the development and microcapsule were studied. The research results showed that the microcapsule technology and vacuum drying process can minimize Donkey hide gelatin powder in the production of active substances and nutrient losses. Optimum process parameters were as followings, m（maltodextrin） ： m（beta-cyclodextrin）=l.5 ： 1 for the wall material, m（wall materials） ： m（core material）=1： 1.5, microencapsulation temperature was 30 ℃, and microencapsulation time was 1 h and 8 h vacuum drying.
出处
《食品工业》
北大核心
2013年第8期81-83,共3页
The Food Industry
关键词
方便型阿胶元粉
微胶囊化
真空干燥
convenient type donkey hide gelatin powder
microencapsulation
vacuum drying
