Author(s): CUI Qing-bo, CHANG Zhong-yi, ZHANG Lian-fu
Pages: 232-235
Year: 2008 Issue:  5
Journal: SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
Keyword:  微胶囊; 喷雾冷却; 酸味;
Abstract: 将水溶性的酸味剂通过喷雾冷却法制成温度控制瞬间释放微胶囊.采用响应面分析法(RSA),得到微胶囊化的最优配方为:壁材组成A:B为47.88:52.12、乳化剂添加量5.05%、芯壁比1:3(W/W),在此条件下冷喷雾,可以得到包埋率为95.45%且流动性较好的微胶囊酸味剂,并在光学显微镜下对微胶囊的表面结构进行了观察.