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作 者:张莉华[1] 许新德[1] 吕红萍[1] 王胜南[1] 邵斌[1] 章鹏飞[1] 陈少军[2]
机构地区:[1]浙江医药股份有限公司,新昌制药厂,浙江新昌312500 [2]浙江医药高等专科学校,浙江宁波315100
出 处:《食品工业科技》2016年第8期163-166,170,共5页Science and Technology of Food Industry
摘 要:研究了高温熔融-喷雾干燥法(HEMSD)、溶剂-喷雾-淀粉床流化干燥法(SSSFBD)及湿法研磨-喷雾-淀粉床流化干燥法(WGSSFBD)三种制备方法对β-胡萝卜素微胶囊制品颜色、异构体、水分散粒径及微观结构的影响。结果显示,HEMSD、SSSFBD和WGSSFBD制备的β-胡萝卜素微胶囊色调分别为60.73、41.60、33.57,WGSSFBD色调偏红,适合于红色系食品和饮料的着色和营养强化;HEMSD色调偏黄,而SSSFBD色调处于两者之间,更适合于黄色-橙色系食品和饮料的着色和营养强化;HEMSD顺式异构体比例高达21.6%,水分散粒径最大,WGSSFBD顺式异构体比例最小,仅为1.7%;HEMSD制得β-胡萝卜素微胶囊微观结构为圆球形,表面致密、无裂纹,SSSFBD及WGSSFBD制备的β-胡萝卜素微胶囊微观结构类似杨梅状,颗粒粒径比较大。β-carotene microcapsule preparations had been prepared by high temperature melting-spray drying(HEMSD),solvent-spray-starch fluidized bed drying(SSSFBD) and wet grinding-spray-starch fluidized bed drying(WGSSFBD),and the effects of different preparation methods on its color,cis-trans isomers composition,water dispersed particle size and microstructure had been studied. Results showed that the hue of β-carotene microcapsule preparations obtained by HEMSD,SSSFBD and WGSSFBD was 60.73,41.60 and 33.57,respectively.The hue of WGSSFBD was redder,which was suitable for coloration and fortification of red series of food and beverages. The hue of HEMSD was yellower,but the hue of SSSFBD was between in the red and yellow,there were more suitable for coloration and fortification of yellow to orange series of food and beverages. β-carotene microcapsule prepared by HEMSD had the highest proportion of cis isomers and its water dispersed particle size was the largest,while the proportion of cis isomers of β-carotene microcapsule prepared by WGSSFBD was the lowest,which was 21.6% and 1.7%,respectively. β-carotene microcapsule prepared by HEMSD was spherical microstructure,dense surface and no cracking,but its microstructure was similar bayberry shape when obtained by SSSFBD and WGSSFBD,and its particle size was relatively larger.
关 键 词:β-胡萝卜素制品 CIELAB 颜色 顺反异构体 水分散粒径
分 类 号:TS202.3[轻工技术与工程—食品科学]
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