陕西师范大学学报（自然科学版）Issue(5)：103-108,6.
核桃粕制备微胶囊速溶核桃粉的工艺研究
Study on the preparation process of microcapsule instant walnut powder by walnut meal
摘要
Abstract
Using cold pressed walnut meal as material,the preparation process of instant walnut powder was studied by microcapsule embedding technique in order to provide a technology for the development of high quality walnut processing products.The results showed that the emulsion stability of walnut liquid was good under the conditions of emulsifier (sucrose fatty acid ester) dosage 2%,stabilizer (β-cyclodextrin)addition 0.9% and emulsifying temperature 60℃.The embedding rate of walnut powder reached 85.63% by microcapsule embedding technique with the wall material formula that gelatin∶maltodextrin∶β-cyclodextrin was 1∶4∶4,as well as the ratio of core material and wall material was 1 0∶1 .The shelf life of instant walnut produced by the process can be up to 1 2 months measured with the accelerated shelf life testing (ASLT)and its quality was excellent after storage.关键词
核桃粕/微胶囊/核桃粉/包埋率/稳定系数Key words
walnut meal/microcapsule/walnut powder/embedding rate/stability coefficient分类
轻工纺织引用本文复制引用
郝剑,张卫民,杨红军,赵见军,张润光,张有林..核桃粕制备微胶囊速溶核桃粉的工艺研究[J].陕西师范大学学报（自然科学版）,2014,(5):103-108,6.基金项目
中央财政林业科技推广示范跨区域重点推广示范项目（2011TK109）；西安市现代农业创新计划项目（NC1317．3）；西安市现代农业推进计划项目（NC1203．3）． （）
