微胶囊包埋技术在增强食品稳定性中的作用  

The Role of Microencapsulation Technology in Enhancing Food Stability

作　　者：张伟翔 张伟科 ZHANG Weixiang;ZHANG Weike(Henan Jinghua Food Science and Technology Development Co.,Ltd.,Jiaozuo 454850,China)

机构地区：[1]河南京华食品科技开发有限公司,河南焦作454850

出　　处：《食品安全导刊》2024年第13期169-171,共3页China Food Safety Magazine

摘　　要：食品稳定性的增强对于确保食品的安全性、保持其营养价值、增加经济效益至关重要。微胶囊包埋技术通过构建坚固的物理屏障,可有效隔离氧气和湿气等外界因素,同时抑制食品中微生物的生长;通过使用抗氧化的壁材,可减缓或阻止化学反应的发生,从而增强食品的化学稳定性;通过其独特的缓释机制,能够按需释放活性成分;通过抗酶作用,可防止食品中的酶与敏感成分直接接触。本文通过实际案例阐述了变性淀粉作为壁材,通过乳化和喷雾干燥工艺生产肉味复合调味料的微胶囊化过程,证明了微胶囊包埋技术在实际食品加工中提升产品稳定性的有效性。The enhancement of food stability is very important to ensure the safety of food,maintain its nutritional value and increase economic benefits.Microcapsule embedding technology can effectively isolate external factors such as oxygen and moisture,and inhibit the growth of microorganisms in food by constructing a strong physical barrier.Through the use of antioxidant wall materials,the occurrence of chemical reactions can be slowed down or prevented,thereby enhancing the chemical stability of food.Through its unique sustained-release mechanism,it can release active ingredients on demand;through the anti-enzyme effect,it can prevent the enzyme in food from direct contact with sensitive components.In this paper,the microencapsulation process of meat flavor compound seasonings produced by emulsification and spray drying process with modified starch as wall material is described through practical cases,which proves the effectiveness of microcapsule embedding technology in improving product stability in actual food processing.

关 键 词：微胶囊包埋技术 食品稳定性 高分子化合物 

分 类 号：TS205[轻工技术与工程—食品科学]