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ʳƷ��ѧ  2008, Vol. 29 Issue (8): 379-382    DOI:
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Study on Microencapsulation Technology of Pig Bone Oil and Development of Fast Food Soup Seasoning Powder
 ZHANG  Gen-Sheng, LI  Hang, YANG  Chun-Yan, YUE  Xiao-Xia
College of Food Engineering,Harbin University of Commerce,Harbin 150076,China
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Abstract�� Microencapsulation technology of pig bone oil was studied. The bone oil powder was made into soup seasoning and the optimum formula was investgated. With encapsulation efficiency as the main evaluating index,the optimum compositions of wall for microencapsulation of bone oil are determined as followed:proportion of soybean protein isolate to malt dextrin 0. 76:1,xanthan concentration 0.5%(W/V) ,ratio of wall-material to core-material 1:1. The optimum formula of seasoning powder is bone oil powder 25%,dextrin 45%,salt 23.5%,onion powder 6%,ginger powder 2.5% and pepper powder 0.02%.
Key words�� pig bone oil   microcapsule   seasoning powder   
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�Ÿ���,�,��޵�. �����΢���Ұ�������������ϰ����о�[J]. ʳƷ��ѧ, 2008, 29(8): 379-382.
ZHANG Gen-Sheng,LI Hang,YANG Chun-Yan et al. Study on Microencapsulation Technology of Pig Bone Oil and Development of Fast Food Soup Seasoning Powder[J]. FOOD SCIENCE, 2008, 29(8): 379-382.
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