食品与机械2016，Vol.32Issue(12)：196-200,5.DOI:10.13652/j.issn.1003-5788.2016.12.042
腰果全粉微胶囊化工艺及其性质结构的表征
Preparation and characterization of the powder microcapsules of cashew nut
摘要
Abstract
Cashew was used to explore its powder microcapsule,and the production methods were optimized as well as its properties and structures represented. The results showed that the emulsion stability was the best,when emulsifier ratio of single and double fat gump to sucrose ester was 1︰2.Moreover,the best emulsifier con-tent was found to be 1.5%,and the best core wall proportion was 1︰1,with the best solid content of 25%.Basic ingredients of micro-capsules consisted of proteins (12.94%),water (2.38%),carbohy-drate (61.57%),ash (2.45%),and fat (20.66%).Consequently, the rate of mcrocapsule embedding rate 94.10%, with density 0.68 g/cm3,their Angle 35.45 degrees,solubility 92.91%,and hy-groscopicity 0.77%.It was also confirmed that the effect of reconsti-tuted milk emulsifying was good,with relatively stable solution,and the main particle size was about 353.3 nm.Additionally,the results of scanning electron microscopy (SEM)measurement showed that the cashew microcapsule particle was full spherical and uniform dis-tribution,and the diameter of most of them was about 25 nm,show-ing good embedding effect.关键词
腰果粉/微胶囊化/乳化Key words
Cashew nut powder/microcapsule/emulsification引用本文复制引用
陈思达,梁露,李雨婷,颜小燕,刘成梅,钟业俊,钟俊桢,熊洋..腰果全粉微胶囊化工艺及其性质结构的表征[J].食品与机械,2016,32(12):196-200,5.基金项目
公益性行业(农业)科研专项(编号:201303077) （农业）
