微胶囊核桃粉加工工艺的研究
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S377

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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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薛文通,刘晓毅,李寿佳.微胶囊核桃粉加工工艺的研究[J].农业工程学报,2004,20(1):230-233.

Xue Wentong, Liu Xiaoyi, Li Shoujia. Technology of processing microencapsulated walnut powder[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2004,20(1):230-233.

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  • 收稿日期:2003-04-08
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