摘要
微胶囊技术是目前研究开发的高新技术之一,利用微胶囊化方法不仅可增加产品的附加值,更是获得优良性新原料的良好来源。文中概述了常用的微胶囊化的方法,并从工艺特点、适用概况和独特性能上进行比较,简述了其在食品加工中的应用。
Microencapsulafion is one of the current high-new technologies, and is widely used. Microencapsulation is not just an added value for products, but also the source of totally new ingredients with matchless properties. The microeneapsulation methods were summarized here, as well as the comparison on their technical characteristics, applications and unique capacities. The applications of microencapsulation in food processing were also discussed briefly.
出处
《中国酿造》
CAS
北大核心
2009年第5期15-17,共3页
China Brewing
关键词
微胶囊
应用
食品加工
microcapsule
application
food processing
作者简介
作者简介：赵磊（1983-），女，硕蜘开究生，主要从事微生态食品补充剂的研究工作；
秦翠丽，通讯作者：
