微胶囊核桃粉加工工艺的研究
Technology of processing microencapsulated walnut powder
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摘要: 核桃油脂含量在50%～70%，其中90%以上是不饱和脂肪酸，因此被中医学认为有降低胆固醇、防止动脉硬化、补气养血、美容和抗衰老等作用。但是，核桃仁中大量的不饱和脂肪酸极易氧化，使其储存时间有限。本研究采用喷雾干燥微胶囊造粒法对核桃粉的加工工艺进行了研究，利用明胶、大豆分离蛋白、糊精等水溶性壁材包裹核桃仁中的油脂，再经喷雾干燥脱去壁材中的水分使之成为O/W型微胶囊，从而防止油脂与外界氧的接触，得到了油脂含量高达35.3%、包埋率85.7%、预测保质期12个月的核桃粉产品。Abstract: Walnut contains 50%～70% oils and fats, in which over 90% are unsaturated fatty acids, accordingly reducing cholesterol, avoiding arteriosclerosis, enriching the blood, making beauty and resisting decrepitude of walnut are considered by herbalist doctors. A plenty of unsaturated fatty acids in walnut meat, however, are oxidative easily, which limits the shelf life of walnut meat. The processing technology of spray-dried microencapsulated walnut powder was studied. Glutin, soybean protein isolation and dextrine were used to encapsulate oils and fats. Ultimately the delicious products containing 35.3% fatty acids were obtained which reached the encapsulation rate of 85.7% and can be kept for 12 months.
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Keywords:
- microencapsulation /
- walnut powder /
- roast /
- emulsification
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