粉末油脂组成与制备及其在食品中的应用  

The Composition and Preparation of Powder Oil and Its Application in Food

作　　者：吴超 刘哲 田艳杰 职兰懿 刘红芝[1] 石爱民[1,2] 王强 Wu Chao;Liu Zhe;Tian Yanjie;Zhi Lanyi;Liu Hongzhi;Shi Aimin;Wang Qiang(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei;College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,Shandong)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [2]河北农业大学食品科技学院,河北保定071001 [3]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《中国食品学报》2023年第11期435-445,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32172149);中国农业科学院科技创新工程项目(CAAS-ASTIP-2021-IFST-02);中央级公益性科研院所基本科研业务费专项(Y2022QC11)。

摘　　要：粉末油脂是通过微胶囊技术制备的功能性脂质食品配料,可以很好地保护芯材油脂免受外界环境的影响,与未包埋的油脂相比具有提高氧化稳定性,延长货架期,控制释放,提升食品品质等优点。本文综述粉末油脂的组成与制备工艺,加工过程对微胶囊化粉末油脂理化特性的影响以及在食品中的应用情况,展望粉末油脂的未来发展方向。Powder oil is a functional lipid food ingredient prepared by microcapsule technology,which can well protect core oil from the influence of the external environment.Compared with unembedded oil,it has the advantages of improving oxidation stability,extending shelf life,controlling release,and improving food quality.In this paper,the composition and preparation technology of powder oil,the influence on the physicochemical properties of microencapsulated powder oil and its application in food were systematically reviewed,and the review could provide the reference for the preparation of powder oil and its application in food industry.

关 键 词：粉末油脂 制备工艺 稳定性 应用特性 Pickering乳液 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]