摘要
解释了食用香精微胶囊化的作用。详细介绍了喷雾干燥、喷雾冷凝、挤压法、凝聚法、共晶法、分子包埋法等食用香精的微胶囊化方法。总结了可用的各类壁材,介绍了新的工艺优化方法。最后阐述了微胶囊化食用香精的释放机理及其应用,并指出了今后研究的重点在对壁材的改进上。
The function of microencapsulation on edible essence is explained. Some encapsulation techniques including spray drying, spray cooling , extrusion , coacervation, co-crystallization, and molecular inclusion are introduced in detail. The various available walls are reviewed, some new technology optimization methods are introduced. At last , the and application on the of edible essence microcapsule is expatiated, and it is pointed out that the furture research should be focused on improving the walls.
出处
《中国调味品》
CAS
北大核心
2009年第2期90-95,共6页
China Condiment
基金
深圳市重点科研项目基金资助(No.05KJba054)
关键词
食用香精
微胶囊
工艺优化
释放机理
edible essence
microcapsule
technology optimization
mechanism of release
作者简介
丁立忠（1982-），男，硕士研究生，研究方向：香精微胶囊化。通讯作者。
