陕西师范大学学报(自然科学版)
陝西師範大學學報(自然科學版)
협서사범대학학보(자연과학판)
JOURNAL OF SHAANXI NORMAL UNIVERSITY(NATURAL SCIENCE EDITION)
2014年
5期
103-108
,共6页
郝剑%张卫民%杨红军%赵见军%张润光%张有林
郝劍%張衛民%楊紅軍%趙見軍%張潤光%張有林
학검%장위민%양홍군%조견군%장윤광%장유림
核桃粕%微胶囊%核桃粉%包埋率%稳定系数
覈桃粕%微膠囊%覈桃粉%包埋率%穩定繫數
핵도박%미효낭%핵도분%포매솔%은정계수
walnut meal%microcapsule%walnut powder%embedding rate%stability coefficient
以冷榨核桃油剩余核桃粕为原料,采用微胶囊包埋技术研究速溶核桃粉的制备工艺,为开发高品质核桃深加工产品提供技术.结果表明,添加2%蔗糖脂肪酸酯作乳化剂、0.9%的β-环糊精作稳定剂、乳化温度60℃,核桃液乳化稳定性好.采用微胶囊包埋技术,以明胶、麦芽糊精、β-环糊精为壁材配料,配方质量比为1∶4∶4,芯壁材比例10∶1,核桃粉包埋率可达85.63%.采用食品贮藏期加速测试法测得用该工艺生产的微胶囊速溶核桃粉保质期可达12个月,储后品质优良.
以冷榨覈桃油剩餘覈桃粕為原料,採用微膠囊包埋技術研究速溶覈桃粉的製備工藝,為開髮高品質覈桃深加工產品提供技術.結果錶明,添加2%蔗糖脂肪痠酯作乳化劑、0.9%的β-環糊精作穩定劑、乳化溫度60℃,覈桃液乳化穩定性好.採用微膠囊包埋技術,以明膠、麥芽糊精、β-環糊精為壁材配料,配方質量比為1∶4∶4,芯壁材比例10∶1,覈桃粉包埋率可達85.63%.採用食品貯藏期加速測試法測得用該工藝生產的微膠囊速溶覈桃粉保質期可達12箇月,儲後品質優良.
이랭자핵도유잉여핵도박위원료,채용미효낭포매기술연구속용핵도분적제비공예,위개발고품질핵도심가공산품제공기술.결과표명,첨가2%자당지방산지작유화제、0.9%적β-배호정작은정제、유화온도60℃,핵도액유화은정성호.채용미효낭포매기술,이명효、맥아호정、β-배호정위벽재배료,배방질량비위1∶4∶4,심벽재비례10∶1,핵도분포매솔가체85.63%.채용식품저장기가속측시법측득용해공예생산적미효낭속용핵도분보질기가체12개월,저후품질우량.
Using cold pressed walnut meal as material,the preparation process of instant walnut powder was studied by microcapsule embedding technique in order to provide a technology for the development of high quality walnut processing products.The results showed that the emulsion stability of walnut liquid was good under the conditions of emulsifier (sucrose fatty acid ester) dosage 2%,stabilizer (β-cyclodextrin)addition 0.9% and emulsifying temperature 60℃.The embedding rate of walnut powder reached 85.63% by microcapsule embedding technique with the wall material formula that gelatin∶maltodextrin∶β-cyclodextrin was 1∶4∶4,as well as the ratio of core material and wall material was 1 0∶1 .The shelf life of instant walnut produced by the process can be up to 1 2 months measured with the accelerated shelf life testing (ASLT)and its quality was excellent after storage.