摘要
通过对10.00%植物基DHA微胶囊配方的研究,即微胶囊化效率和稳定性评价及正交试验确定制备10.00%植物DHA微胶囊的配方:DHA油脂25.00%(含量40.00%),豌豆蛋白粉16.00%,单双甘油脂肪酸酯1.00%,抗坏血酸钠3.00%,抗坏血酸棕榈酸酯0.02%,麦芽糊精54.98%。按照上述配方将原料配制成均匀的纳米级乳液,经过喷雾干燥得到DHA微胶囊粉,将制得的植物基DHA微胶囊粉添加到豆奶粉中,添加量为50 mg/100 g (以纯DHA计)。37℃3个月货架期的感官结果表明,将试验获得的植物基DHA微胶囊以50 mg/100 g添加到豆奶粉中,感官上与对照组没有显著性差异,能被消费者接受。
The formula of 10.00% plant protein based DHA microencapsulation was researched by encapsulation efficiency testing, stability evaluation and the orthogonal test. The optimized formula of 10% plant protein based DHA microencapsulation was 25.00% DHA oil(content 40.00%), 16.00% pea protein powder, 1.00% mono-diglycerol fatty acid ester, 3.00% sodium ascorbate, 0.02% ascorbylpalmilate and 54.98% maltodextrin. The 10.00% plant protein based DHA microencapsulation powder was prepared by shearing raw materials as micron emulsion, homogenization as nano emulsion and spraying dry as powder and then mixed into soybean milk powder with 50 mg/100 g(as DHA) content. Compared with commercial soybean milk powder, it showed that there was no significant difference and they could be accepted by consumers.
作者
余道政
雷俊华
魏文艺
胡娜
李翔宇
胡志辉
YU Daozheng;LEI Junhua;WEI Wenyi;HU Na;LI Xiangyu;HU Zhihui(CABIO Biotech(Wuhan)Co.,Ltd.,Wuhan 430073;Hubei Province Chemicals Biosynthetic Engineering Technology Research Center,Wuhan 430223;College of Life Sciences,Jianghan University,Wuhan 430056;Hubei Province Engineering Research Center for Legume Plants,Wuhan 430223)
出处
《食品工业》
CAS
2022年第7期63-66,共4页
The Food Industry
基金
多不饱和脂肪酸在豆基食品中的应用研究(项目编号:2020-01)。
关键词
二十二碳六烯酸(DHA)
微胶囊
豆奶粉
豆基
docosahexaenoic acid(DHA)
microencapsule
soybean milk powder
plant-based
