关键词: 蔬果胶囊, 挤压膨化, 微胶囊化, 功效成分, 保鲜

Abstract: Selecting walnut seed, lotus seed, pearl powder, freezing-dried powder of Aloe and extracts from vegetable and fruit (carrot, Euphorbia longan, dried jujubes, tremella) as main raw materials, reinforced with vitamin E and vitamin C while exploiting the technologies of squeezing expansion, with the products microcapsulated and added with active antioxidants to preserve the related bioactive constituents (vitamin E, vitamin C and aloein) from oxidation, a kind of capsules of fruit and vegetable capable of diminishing yellow-brown spots and improving constipation was investigated and prepared. The results showed that the functional constituents of product prepared exhibited excellent stability under the condition of 37℃, relative humidity of 75% for 3 months, and had no significant difference in comparison with control (p<0.01). The results also suggested that the technologies studied here were successful and feasible. The technologies provided a new way to make use of abundant vegetable and fruit resources in China and had valuable prospect for application.

Key words: capsules of fruit and vegetable, squeezing expansion, microcapsule, functional constituents, preservation