核桃粕制备微胶囊速溶核桃粉的工艺研究  

Study on the preparation process of microcapsule instant walnut powder by walnut meal

作　　者：郝剑 张卫民 杨红军 赵见军[2] 张润光[2] 张有林[2] 

机构地区：[1]西安市林业技术推广中心,陕西西安710061 [2]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《陕西师范大学学报（自然科学版）》2014年第5期103-108,共6页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：中央财政林业科技推广示范跨区域重点推广示范项目(2011TK109);西安市现代农业创新计划项目(NC1317.3);西安市现代农业推进计划项目(NC1203.3)

摘　　要：以冷榨核桃油剩余核桃粕为原料,采用微胶囊包埋技术研究速溶核桃粉的制备工艺,为开发高品质核桃深加工产品提供技术.结果表明,添加2%蔗糖脂肪酸酯作乳化剂、0.9%的β-环糊精作稳定剂、乳化温度60℃,核桃液乳化稳定性好.采用微胶囊包埋技术,以明胶、麦芽糊精、β-环糊精为壁材配料,配方质量比为1∶4∶4,芯壁材比例10∶1,核桃粉包埋率可达85.63%.采用食品贮藏期加速测试法测得用该工艺生产的微胶囊速溶核桃粉保质期可达12个月,储后品质优良.Using cold pressed walnut meal as material,the preparation process of instant walnut powder was studied by microcapsule embedding technique in order to provide a technology for the development of high quality walnut processing products.The results showed that the emulsion stability of walnut liquid was good under the conditions of emulsifier （sucrose fatty acid ester） dosage 2%,stabilizer （β-cyclodextrin）addition 0.9% and emulsifying temperature 60℃.The embedding rate of walnut powder reached 85.63% by microcapsule embedding technique with the wall material formula that gelatin∶maltodextrin∶β-cyclodextrin was 1∶4∶4,as well as the ratio of core material and wall material was 1 0∶1 .The shelf life of instant walnut produced by the process can be up to 1 2 months measured with the accelerated shelf life testing （ASLT）and its quality was excellent after storage.

关 键 词：核桃粕 微胶囊 核桃粉 包埋率 稳定系数 

分 类 号：TS209[轻工技术与工程—食品科学]