食品添加剂的微胶囊化及其在蜜饯加工中的应用  

Microencapsulation of Food Additives and Its Application in Preserved Fruit Processing

作　　者：章斌[1] 侯小桢[1] 李远志[2] 赖宣 

机构地区：[1]韩山师范学院生物系,广东潮州521041 [2]华南农业大学食品学院,广东广州510642 [3]广东济公保健食品有限公司,广东潮州515638

出　　处：《韩山师范学院学报》2012年第6期83-87,共5页Journal of Hanshan Normal University

基　　金：国家星火计划项目(2011GA780023)

摘　　要：介绍了微胶囊技术的定义,芯材、壁材的种类及选用,常用的微胶囊化方法;阐述了微胶囊技术在食品添加剂中的应用与研究现状,指出食品添加剂在蜜饯加工中存在的问题;并对微胶囊技术在佛手果蜜饯加工中的应用做了展望.The definition of microcapsule technique, choosing of core material and wall-material, meth- ods of microeneapsulation were summarized. Research and application of microencapsulation in food additives and main processing problems of food additives in preserved fruit were illustrated. Meanwhile, the application prospect of microencapsulation in process of bergomat preserved fruit was described.

关 键 词：微胶囊技术 食品添加剂 蜜饯 研究进展 

分 类 号：TS202.1[轻工技术与工程—食品科学]