摘要
将单体营养强化剂或预混的多种营养强化剂按要求加入到某种食物载体中即为食物强化。食物强化是营养干预的主要手段之一。粉粒体状食物的强化要求营养强化剂在食物载体中应均匀分布。本文回顾了粉粒体状强化食品生产过程中可能影响强化营养素混合均匀度的主要因素,综述了湿法制粒、干法压片制粒、真空冷冻干燥、喷雾干燥、微胶囊等技术方法的基本原理与主要工艺路线,探讨了这些技术方法在提高营养素预混料混匀度方面的可能性和局限性,并针对这些工艺技术的自身特点,在工艺过程、混匀度改善效果、工艺成本等方面对这些技术进行了综述比较。通过比较发现,最经济的方式是干法压片制粒,最有效的方式是微胶囊,生产效率最高的是喷雾干燥,微生物控制最好的是真空冷冻干燥,湿法制粒则是最能平衡兼顾各因素的方法。
The process of adding monomer or pre-mixed various micronutrients to foodstuff is called food fortification.Food fortification is one of the main nutrition interventions.Fortification of powdered food or grains requires good homogenous distributing in food.The main factors influencing homogeneity during the processing were summarized.The basic principles and main techniques including wet granulation,compressing dry granulation,vacuum freeze-drying,spray drying,microencapsulation were also discussed.The possibilities and limitations of these methods were analyzed.Moreover,the characteristics of the techniques,the processing,the improvement of the homogeneity as well as the costs were compared.The results showed that compressing dry granulation is the cheapest method,whereas microencapsulation is the most effective in homogeneity improvement,spray drying has the highest production efficiency,vacuum freeze-drying performs the most effectively in microorganism control.Wet granulation method is the best to balance all the factors.
出处
《中国食品添加剂》
CAS
北大核心
2011年第5期49-53,共5页
China Food Additives
基金
中华人民共和国科学技术部国家高技术研究发展计划(863计划)项目
课题编号:2010AA023004
关键词
食物强化
预混料
粉体混合
提高混合均匀度
food fortification
premix
powder mixing
improving mixing homogeneity
作者简介
解立斌（1981-），男，讲师，在读博士生，主要从事食品营养方面的研究。
