| 微胶囊核桃粉加工工艺的研究 |
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| 引用本文： | 薛文通,刘晓毅,李寿佳.微胶囊核桃粉加工工艺的研究[J].农业工程学报,2004,20(1):230-233. |
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| 作者姓名： | 薛文通 刘晓毅 李寿佳 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 核桃油脂含量在50%～70%,其中90%以上是不饱和脂肪酸,因此被中医学认为有降低胆固醇、防止动脉硬化、补气养血、美容和抗衰老等作用.但是,核桃仁中大量的不饱和脂肪酸极易氧化,使其储存时间有限.本研究采用喷雾干燥微胶囊造粒法对核桃粉的加工工艺进行了研究,利用明胶、大豆分离蛋白、糊精等水溶性壁材包裹核桃仁中的油脂,再经喷雾干燥脱去壁材中的水分使之成为O/W型微胶囊,从而防止油脂与外界氧的接触,得到了油脂含量高达35.3%、包埋率 85.7%、预测保质期12个月的核桃粉产品.
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| 关 键 词： | 微胶囊 核桃粉 烘烤 乳化 |
| 文章编号： | 1002-6819(2004)01-0230-04 |
| 收稿时间： | 4/8/2003 12:00:00 AM |
| 修稿时间： | 2003年4月8日 |
Technology of processing microencapsulated walnut powder |
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| Xue Wentong,Liu Xiaoyi and Li Shoujia.Technology of processing microencapsulated walnut powder[J].Transactions of the Chinese Society of Agricultural Engineering,2004,20(1):230-233. |
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| Authors: | Xue Wentong Liu Xiaoyi and Li Shoujia |
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| Abstract: | Walnut contains 50%~70% oils and fats, in which over 90% are unsaturated fatty acids, accordingly reducing cholesterol, avoiding arteriosclerosis, enriching the blood, making beauty and resisting decrepitude of walnut are considered by herbalist doctors. A plenty of unsaturated fatty acids in walnut meat, however, are oxidative easily, which limits the shelf life of walnut meat. The processing technology of spray-dried microencapsulated walnut powder was studied. Glutin, soybean protein isolation and dextrine were used to encapsulate oils and fats. Ultimately the delicious products containing 35.3% fatty acids were obtained which reached the encapsulation rate of 85.7% and can be kept for 12 months. |
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| Keywords: | microencapsulation walnut powder roast emulsification |
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