鱼油微胶囊化技术的研究进展  

Research progress on fish oil microencapsulation technology

作　　者：董婧琪 高小芹[2] 邵娟娟[1] 孙纪录[3] DONG Jing-qi;GAO Xiao-qin;SHAO Juan-juan;SUN Ji-lu(Department of Science and Technology,Agricultural University of Hebei,Cangzhou 061000,Hebei,China;College of Hotel Cooking,Three Gorges Tourism Polytechnic,Yichang 443000,Hubei,China;College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,Hebei,China)

机构地区：[1]河北农业大学理工系,河北沧州061000 [2]三峡旅游职业技术学院酒店烹饪学院,湖北宜昌443000 [3]河北农业大学食品科技学院,河北保定071000

出　　处：《粮食与油脂》2022年第7期1-4,9,共5页Cereals & Oils

基　　金：河北省重点研发计划项目(21327107D);河北省现代农业产业技术体系淡水养殖创新团队建设项目(HBCT2018180206);河北农业大学渤海校区协同创新项目(2021-BHXT-O6);石家庄科学技术研究与发展计划项目(211500382A);唐山市科技计划项目(20150204E)。

摘　　要：对近年来国内外传统以及新型鱼油微胶囊化技术的研究进展进行综述,根据其形成原理分析优缺点并进行比较,以期为鱼油微胶囊产品品质的提高与生产加工提供有价值的参考依据。The research progress of traditional and new fish oil microencapsulation technology at home and abroad in recent years was reviewed,and the advantages and disadvantages were analyzed and compared according to the formation principle,in order to provide valuable reference for the improvement of fish oil microencapsulation products quality and production and processing.

关 键 词：鱼油 微胶囊化技术 壁材 氧化稳定性 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]