微胶囊化罂粟籽油鲜味粉的制备及理化分析  

Preparation of microencapsulation of poppy seed oil flavor powder and the physicochemical analysis

作　　者：徐慧诠[1] 郑为完[2] 周小娟[2] 

机构地区：[1]福建师范大学福清分校,福建福清350300 [2]南昌大学生命科学与食品工程学院,江西南昌330047

出　　处：《食品工业科技》2011年第11期267-269,共3页Science and Technology of Food Industry

摘　　要：以自制的鲜味米渣深度水解蛋白粉(20%)和鱼肉水解蛋白粉(13.8%)为壁材,罂粟籽油为芯材,制备了罂粟籽油微胶囊鲜味粉。产品感官指标优良,包埋率达到99.2%,罂粟籽油微胶囊鲜味粉芯材过氧化值为4.53meq/kg,酸价0.50mgKOH/g,符合食用油的卫生要求。Using self-made flavor rice dreg protein hydrolysate（20%）and fish protein hydrolysate（13.8%）as wall material,poppy seed oil as core material,microencapsulation of poppy seed oil flavor powder was prepared.The sensory index of flavor powder was well,embedding rate was 99.2%,the peroxide value of microencapsulation of poppy seed oil flavor powder was 4.53meq/kg,the acid value was 0.50mg KOH/g.The result indicated that it conformed to the health requirement of edible oil.

关 键 词：罂粟籽油 鲜味粉 微胶囊 

分 类 号：TS201.1[轻工技术与工程—食品科学]