猪骨油微胶囊包埋技术及快餐汤料包的研究  

Study on Microencapsulation Technology of Pig Bone Oil and Development of Fast Food Soup Seasoning Powder

作　　者：张根生[1] 李杭[1] 杨春艳[1] 岳晓霞[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品科学》2008年第8期379-382,共4页Food Science

基　　金：黑龙江省科技攻关计划项目(GB06B403-2);哈尔滨市科技创新人才研究专项资金项目(2007RFQXN057)

摘　　要：研究猪骨油的微胶囊包埋技术,并将骨油粉制成快餐汤调料包,确定其最佳配方。以微胶囊化效率为指标,确定出最佳的壁材配方为:大豆分离蛋白:麦芽糊精0.76:1、黄原胶浓度0.5%(W/V)、芯材与壁材比1:1。通过单因素试验和正交试验确定最佳汤料包(20g/包)配方为:骨油粉25%、糊精45%、盐23.5%、葱粉6%、姜粉2.5%、胡椒粉0.02%。Microencapsulation technology of pig bone oil was studied. The bone oil powder was made into soup seasoning and the optimum formula was investgated. With encapsulation efficiency as the main evaluating index, the optimum compositions of wall for microencapsulation of bone oil are determined as followed： proportion of soybean protein isolate to malt dextrin 0. 76：1, xanthan concentration 0.5% （W/V）, ratio of wall-material to core-material 1：1. The optimum formula of seasoning powder is bone oil powder 25%, dextrin 45%, salt 23.5%, onion powder 6%, ginger powder 2.5% and pepper powder 0.02%.

关 键 词：猪骨油 微胶囊 汤料包 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]