摘要
主要对所制得的微胶囊进行质量评定，并将其应用于大豆制品中研究其应用效果。结果表明：微胶囊的水分含量为２％左右、粒子直径３０～７０μｍ，密度０．６３ｇ／ｃｍ３，溶解度大于９０％。扫描电镜观察可知，微胶囊近似球体，表面有凹陷，但无裂纹和孔隙。应用于大豆冰激淋和大豆酸奶中，可掩盖豆腥味，提高产品感官质量。
The quality of flavor microencapsulation was evaluated and the powder was applied in soybean products.The results showed that the moisture of encapsulation was 2%,particle size was 30～70μm,particle density was 0.63g/cm 3 and the solubility of powder was more than 90%.Scanning electron microscopy of the encapsulation showed that the outer surface of capsules had some dents but were free of pores and cracks.The microencapsulation could increase the flavor of soybean yogurt and soybean ice-cream.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1998年第5期56-59,共4页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省自然科学基金
