微胶囊型低脂植物奶油粉的制备及其性能研究  

The preparation techniques and performances of microcapsule type low-fat cream powder

作　　者：张海玲[1] 郑为完[1] 邹金[1] 廖和菁[1] 孔令伟[1] 龙吉云[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《食品科技》2011年第3期46-50,共5页Food Science and Technology

摘　　要：介绍了微胶囊技术制备低脂植物奶油粉的基本配方和工艺流程。制备出的低脂植物奶油粉产品表面油含量仅为1.58%;油脂包埋率达到了93.68%;加水复原后的乳浊液性质稳定,在10～20℃下具有良好的搅打效果,当搅打速率为250r/min时,低脂植物奶油粉的最大起泡率达到了3.9;搅打6min时,微胶囊型低脂植物奶油泡沫结构的稳定时间达到了280min,黏度为735.6Pa·s。微胶囊型低脂植物奶油粉具有良好的搅打性能。The paper introduces the basic recipe and process flow of microcapsule type low-fat cream powder which was produced by microcapsule technology. The low-fat cream powder surface oil content was only 1.58% and its oil encapsulation efficiency reached 93.58%. The property of low-fat cream powder recovery emulsion was stable. The product had good whipping effect when the environment temperature was 10～20 ℃. When the beating rate was 250 r/min,the largest overrun of low-fat cream powder reached 3.9. The stabilization time of microcapsule type low-fat cream foam structure reached 280 min and its viscosity was 735.6 Pa·s when the beating time was 6 min. Microcapsule type low-fat cream powder had favorable whipping performance.

关 键 词：低脂植物奶油粉 微胶囊 产品性能 

分 类 号：TS255.23[轻工技术与工程—农产品加工及贮藏工程]