微胶囊技术及其在发酵产品中的研究进展  

Microencapsulation technology and research progress in its fermentation products

作　　者：郑战伟[1] 夏德水[1] 孙娟[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2011年第8期423-428,共6页Science and Technology of Food Industry

摘　　要：随着发酵产品在食品中所占比例日益增长,采用微胶囊技术使得被包埋的内含物更好地发挥其功能成为研究热点。主要阐述了微胶囊技术在发酵产品方面的应用进展,并对微胶囊技术在食品中的应用前景做出了展望。As the fermentation products proportion is growing,making use of microencapsulation technology to embed inclusions to function better becomes more and more popular.The application of micro-capsule technology in fermentation products was introduced,and prospect of micro-capsule technology in the food prospect was given.

关 键 词：微胶囊技术 发酵产品 应用 前景 

分 类 号：TS201.1[轻工技术与工程—食品科学]