变性淀粉应用于喷雾干燥微胶囊配料工艺探讨  

Discuss about modify starch application in spray drying food

作　　者：龙明贵 粟春富 杨健 陈永梅 

机构地区：[1]桂林市红星化工总厂食品科技研究所,广西桂林541001

出　　处：《中国调味品》2004年第11期3-7,共5页China Condiment

摘　　要：随着食品工业的发展,越来越多的食品配料采用喷雾干燥进行加工。各种亲水性胶体和变性淀粉正在被广泛的应用于这一领域,用于改善食品配料的分散性、抗吸潮性和速溶性。文中探讨了以食用变性淀粉对酱油粉进行微胶囊处理的实例,详细介绍了变性淀粉微胶囊壁材系统应用于粉末配料生产的工艺,同时介绍了粉末配料生产时喷雾干燥参数选择的依据。With the developed of food industry,more and more food ingredient were manufactured by spray drying.Many kinds of hydrocolloids and modify starch are applicated in this field,it is aim to improve the ability of instant disperse,resistant to moisture etc.This paper gives a detail introduction on how to application modify starch micro-encapsule system in spray dried food ingredient,put forward a sample process of spray dried liquid soy sauce to a powder.We also discuss a soy sauce powder case and gives a suggest of spray dryer preferences as well.

关 键 词：粉末配料 酱油粉 微胶囊 变性淀粉 喷雾干燥 

分 类 号：TS261.21[轻工技术与工程—发酵工程]