摘要
通过微胶囊技术的原理,概述了食品工业中应用的喷雾干燥法、喷雾冷却法、空气悬浮法、凝聚法、挤压法及很有应用前景的包接络合法,同时介绍了食品工业中微胶囊化香料和风味料、微胶囊化酸味剂、微胶囊化酶制剂及微胶囊化防腐剂等具有开发前景的应用实例。
The principles of micro encapsulation and its application in food industry are reviewed.The methods utilized in food industry are stated, which include spray drying method, spray cooling method, air floating method, coacervation method, pressing method, and the very perspective wrap complex method. Practical examples are also given to the application of micro encapsulation technology in food industry, which include the highly valuable micro capsulated spice and flavor material, micro capsulated tart flavor agent, micro capsulated enzyme products, and the micro capsulated preservatives as well.
出处
《天津农业科学》
CAS
1999年第4期26-29,共4页
Tianjin Agricultural Sciences
关键词
微胶囊技术
食品工业
应用
micro encapsulation food industry application
