母乳化脂肪微胶囊化工艺的研究  

Study on microencapsulation technique of fat of imitation breast milk

作　　者：武建刚[1] 霍贵成[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品与机械》2009年第1期51-56,共6页Food and Machinery

基　　金：东北农业大学生物乳制创新团队(编号:CXT007)

摘　　要：运用微胶囊化技术制取母乳化脂肪粉,并对产品进行电镜观察。结果表明:壁材脱盐乳清粉与乳糖比为1.25∶1,壁材与芯材比为1∶1,乳化液固形物为35%,均质压力为25MPa,均质温度为65℃,进风温度为180℃,出风温度为90℃,该法生产的母乳化脂肪粉的微胶囊化产率为94.6%,微胶囊化效率为84.5%,产品具有与婴儿配方乳粉相似的物理结构与感官性能。Fat powder of imitation breast milk is made by microencapsulation technique, the structure of the product was observed by scanning electron microscope. The results showed that the shell-materials proportion of desahing whey powder ： lactose was 1.25 ： 1, the proportion of shellmaterials： core materials was 1 ： 1, the solids content was 40% of emulsification, the homogeneous pressure was 25 MPa, homogeneous temperature was 65 ℃, inlet and outlet temperature of spray drying was 180 ℃ and 90 ℃ respectively. This technological processed fat powder of imitation breast milk microeneapsulation yield was 94.6%, mieroencapsulation efficiency was 84.5%, the physical structure and sense performance of fat powder of imitation breast milk are similar to infant formula.

关 键 词：母乳化脂肪粉 微胶囊化 喷雾干燥 婴儿配方奶粉 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]