微胶囊猪骨汤粉生产技术的研究  

Preparation Processing of Microencapsulation with Porcine Bone Soup Powder

作　　者：张根生[1] 刘广[1] 岳晓霞[1] 李次力[1] 杨春艳 李志[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 [2]黑龙江摇篮乳业有限公司,黑龙江哈尔滨150036

出　　处：《食品科学》2010年第18期471-475,共5页Food Science

基　　金：黑龙江省科技攻关计划项目(GB06B403-2);黑龙江省教育厅科学研究项目(11531072)

摘　　要：以猪骨汤中的脂肪为芯材,麦芽糊精、乳清粉、卡拉胶为壁材,对喷雾干燥法制备微胶囊骨汤粉的工艺条件进行研究。首先通过单因素试验和单纯形重心设计试验确定复合壁材之间的比例,即麦芽糊精:乳清粉:卡拉胶为55:35:10(m/m);然后通过单因素试验和正交试验,确定制备微胶囊骨汤粉的最佳工艺条件,即乳化温度55℃、乳化时间16min、壁材添加量25%、芯材添加量17%;制得的微胶囊骨汤粉为乳白色粉末,密度0.55g/cm3,含水量2.26%,溶解度92%。In this paper,the preparation processing of microencapsulation with porcine bone soup powder was explored.Singlefactor and simplex centroid design experiments were applied to determine the optimal amount of wall material.The ratio of malt dextrin,whey powder and carrageenan was 55：35：10.The optimal preparation processing of microencapsulation with soup powder was determined to be emulsifying temperature at 55℃,emulsifying time for 16 min,wall material of 25%,core material of 17%.The microencapsulated porcine bone soup powder showed white color,the density of 0.55 g/cm3,water content of 2.26% and solubility of 92.0%.

关 键 词：骨汤粉 猪骨汤 壁材 微胶囊化 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]