微胶囊化西藏酥油壁材增塑剂的研究  

Study on the plasticizer of microcapsules wall material of Xizang ghee

作　　者：石燕[1] 郑为完[1,2] 刘凡[1] 葛辉[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌大学食品科学与工程系,江西南昌330047 [2]江西省维尔宝食品生物有限公司,江西高安330800

出　　处：《食品工业科技》2013年第1期213-215,共3页Science and Technology of Food Industry

基　　金：食品科学与技术国家重点实验室自由探索资助课题(SKLF-TS-200924);江西省教育厅资助项目(GJJ12014)

摘　　要：在微胶囊壁材麦芽糊精中分别添加三种不同性质的增塑剂,对三种增塑剂的性质、性能及用量进行了研究,并将其添加于西藏酥油微胶囊壁材中。结果表明:以胶原蛋白为主要成分的增塑剂性能最好,用量为16%。将其添加于壁材麦芽糊精中所制得的酥油微胶囊产品在颗粒形状及表面光滑度方面均优于用传统配方生产的酥油微胶囊产品。By adding three different kinds of plasticizer into the maltodextrin microcapsule wall material respectively,a comprehensive study had been done to analyze the nature,property and usage amount of these three kinds of plasticizer.When this were added into the microcapsules wall material of Xizang ghee,the results showed that the plasticizer with collagen as its major component achieved the optimal performance.The relatively appropriate dosage was 16%.When this kind of plasticizer was added into the maltodextrin microcapsule wall material of Xizang ghee,the particle surface of the microcapsule of Xizang ghee product was smoother and the particle shape was better than the microcapsule of Xizang ghee product been produced by using traditional formula.

关 键 词：微胶囊化 西藏酥油 壁材 增塑剂 

分 类 号：TS222.2[轻工技术与工程—粮食、油脂及植物蛋白工程]