啤酒粉末的微胶囊化制备及其风味研究  

STUDY ON THE PREPARATION OF BEER POWDER BY MICROENCAPSULATION AND ITS FLAVOR

作　　者：陶永清[1] 张坤生[1] 罗庆丰[1] 李楠[1] 杨宏伟[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品研究与开发》2007年第10期21-24,共4页Food Research and Development

基　　金：天津市教委科技发展基金(20050820)

摘　　要：对以β环糊精作为壁材用喷雾干燥制备啤酒粉末的工艺进行了探讨,并对喷雾干燥法微胶囊化工艺参数进行了正交试验,初步获得了高质量高产率生产啤酒粉末的最优工艺参数。对啤酒粉末及原啤酒的主要风味物质及其成分进行了检测对比分析,分析结果表明,微胶囊化可大大提高啤酒粉末中主要风味物质的保留水平,同时还可使啤酒粉末的回潮性大大降低。Explored the technique of producing beer powder through spray-drying with β-Cyclodextrin as the wall material encapsulants, conducts orthogonal experiments on the parameter of the technique of spray-drying for microencapsulation, and determines preliminarily on the best parameter of producing high-quality beer powder in high production. The comparative analysised of the flavor compounds and components of beer powder and raw beer showed that microencapsulation could greatly increas the preservation of flavor compounds in beer powder and that microencapsulation could reduces the hygroscopicity of beer powder to a large degree.

关 键 词：啤酒粉末 Β-环糊精 喷雾干燥 微胶囊 

分 类 号：TS262.5[轻工技术与工程—发酵工程]