作　　者： ; ;

机构地区： 广东工业大学轻工化工学院食品科学与生物工程系

出　　处： 《食品工业科技》 2006年第3期100-102,共3页

摘　　要： 斥水微胶囊技术是应用于DHA等功能油脂的新一代微胶囊技术,斥水微胶囊DHA具有耐水、耐热、抗剪切以及氧化稳定性高等特性,特别适用于加工过程遇水、遇热的食品。在饮料中,斥水微胶囊DHA的氧化稳定性显著高于水溶微胶囊DHA和乳化DHA油;在饼干中,强化斥水微胶囊DHA饼干的DHA保留率很高,为94.70%,而强化水溶微胶囊DHA和直接强化海藻DHA油饼干的DHA保留率分别仅为63.15%和39.62%。 Hydrophobic microencapsulation is a new technology applied into functional oils such as DHA. Hydrophobic microencapsulated DHA is suitable for foods that water and heating are necessary during production, owing to its stability to moisture, heat, shear and oxygen. Hydrophobic microencapsulated DHA was more stable to oxygen than hydrophilic microencapsulated DHA and emulsified DHA oil in beverage. Retained DHA percentage was 94,7%, 63.15% and 39.62% for hydrophobic microencapsulated DHA, hydrophilic microencapsulated DHA and emulsified DHA in biscuit respectively.

关 键 词： 斥水微腔囊 饮料 饼干

领　　域： [轻工技术与工程] [轻工技术与工程]