| 红松仁油微胶囊化的乳化工艺研究 |
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| 引用本文： | 王冰,李次力,李宏涛.红松仁油微胶囊化的乳化工艺研究[J].食品科学,2004,25(4):102-106. |
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| 作者姓名： | 王冰 李次力 李宏涛 |
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| 作者单位： | 哈尔滨商业大学，黑龙江水利专科学校 |
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| 摘 要： | 本文研究了红松仁油微胶囊化的乳化工艺,结果表明以CMC和麦芽糊精为壁材,单甘酯和蔗糖酯为乳化剂制备的微胶囊化红松仁油粉末油脂,在壁材含量为5%、壁材比(CMC与麦芽糊精的质量比)为13、乳化剂含量为0.3%、红松仁油与壁材的质量比0.25～0.5时,喷雾干燥的微胶囊化率在80%以上。
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| 关 键 词： | 红松仁油 微胶囊 乳化稳定性 |
| 文章编号： | 1002-6630(2004)04-0102-05 |
Emulsify Technology Research of Korean Pine Seed Oil Microencapsulation |
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| WANG Bing,LI Ci-li,LI Hong-tao.Emulsify Technology Research of Korean Pine Seed Oil Microencapsulation[J].Food Science,2004,25(4):102-106. |
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| Authors: | WANG Bing LI Ci-li LI Hong-tao |
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| Affiliation: | 1.Harbing University of Commerce;2.Heilongjiang Junior College of Water Conservancy |
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| Abstract: | The emulsify technology of Korean pine benevolence minute capsuleization of oil was studied in this text, the resultindicates it regards Carboxyl methylcellulose sodium (CMC) and dextrin of malt as wall material at single sweet ester and canesugar esterses as emulsifier produced powder pine seed oil of microencapsulation at wall materials content of 5%, wall materialratio (The mass ratio of CMC and malt dextrins) is 1:3, the ratio of pine seed oil and wall material at 0.25～0.5, emulsifiers of0.3%, it is above 80% of microencapsulating efficiency in spraying dried. |
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| Keywords: | pine seed oil microencapsulation emulsification stability |
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