摘要
主要研究用水解后的玉米淀粉经羧甲基化制备的变性淀粉部分替代阿拉伯胶作色拉油微胶囊化的壁材，实验结果表明，ＣＭＳ部分替代阿拉伯胶可以提高固形物的浓度但须增加乳化剂的用量。经正交试验优化工艺条件后得到的乳化温度、乳化剂的用量和ＣＭＳ的取代量分别为乳化温度６０℃，乳化剂用量０．８％，ＣＭＳ的取代量２０％。贮藏试验表明油脂经微胶囊化后贮存稳定性大为改善。
The partical replacement of Arab gum using hydrolyzed carboxymethyl(CMS) as microencapsulate material of oil has been studied.The results show:The total solid may increase and emulsifier quantity must be increase when using CMS replacing Arab gum parctically.The technological conditions has been got that emulsion temperature,emulsifier quantity and CMS replacing quantity are 60℃ ,0 8% and 20%,respactively.The storage of samples show:microencapsulated oil has longer shell life than unencapsulater oil.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第1期18-19,17,共3页
Science and Technology of Food Industry
关键词
微胶囊化
乳化稳定性
玉米淀粉
变性淀粉
microencapsulation
powdering oil
Carboxymethyl Starch(CMS)
emulsion stablization
