微胶囊技术在粮油食品加工中的应用进展  

Application Progress of Microcapsule Technology in Cereal and Oil Food Processing

作　　者：张天恒 王立[1] 李言[1] Zhang Tianheng;Wang Li;Li Yan(School of Food Science and Technology,Jiangnan University,Wuxi 214122)

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2025年第3期209-218,共10页Journal of the Chinese Cereals and Oils Association

基　　金：中国科协青年人才托举工程项目(2020QNRC001)。

摘　　要：微胶囊技术是一种利用具有成膜特性的壁材将芯材包埋起来的技术手段。通过选择不同的壁材、芯材和制备方法,可以制备不同结构形态和功能特性的微胶囊,从而满足多样的应用需求。在粮油食品加工中,微胶囊技术因具有增强食品功能成分生理活性和稳定性、延长食品货架期、遮盖不良气味等优点,已被广泛应用于烘焙食品、蒸煮食品、冷冻生坯食品、粉末油脂和乳液的加工制造中。文章对微胶囊的结构组成、制备方法以及在粮油食品加工中的应用情况进行综述,为微胶囊技术深度研发和粮油食品发展奠定基础,进而更好地促进食品工业化的发展。Microencapsulate technology is a technical means of embedding the core material by using the wall material with film-forming characteristics.Microencapsulates with different structural morphology and functional properties can be prepared by selecting different wall materials,core materials and preparation methods,so as to meet a variety of application requirements.During processing of cereal and oil food,microencapsulate technology has many advantages,such as enhancing the physiological activity and stability of food functional components,prolonging the shelf life of food,covering bad smell and so on.It has been widely used in the processing and manufacture of baked food,cooked food,frozen raw food,powder oil and emulsion.On the basis of reviewing and summarizing previous studies,in this paper,the structure,composition,preparation methods and application of microencapsulates in cereal and oil food processing were summarized,laying a foundation for the research and development of microencapsulate technology and the development of cereal and oil food,and then better promoting the development of food industrialization.

关 键 词：微胶囊技术 制备方法 粮油食品 应用 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]