乳酸亚铁微胶囊化及对液态奶感官性状影响研究

食品科学 ›› 2006, Vol. 27 ›› Issue (7): 180-184.

乳酸亚铁微胶囊化及对液态奶感官性状影响研究

罗爱平, 赵贤焜, 朱秋劲

贵州大学生命科学学院

出版日期:2006-07-15 发布日期:2011-09-29

Study on Technology of Micro-capsulation of Ferrous Lactate and Its Influence on Sensory Characteristics of Milk

LUO Ai-Ping, ZHAO Xian-Kun, ZHU Qiu-Jin

College of Life Science, Guizhou University, Guiyang 550025, China

Online:2006-07-15 Published:2011-09-29

摘要/Abstract

摘要： 以β-环状糊精、明胶、单甘酯、蔗糖脂肪酸酯为壁材而制成的乳酸亚铁微胶囊,可作为液态奶的铁强化剂。试验采用L9(3)4正交设计,结果表明:乳酸亚铁微胶囊化的最佳配方为β-环状糊精86.4%、单甘酯1.0%、明胶10.8%、蔗糖脂肪酸酯1.2%,对乳酸亚铁的包埋效果最好。包埋率、有效铁相对含量分别为96.05%、10.33%,差异显著(p<0.05),对液态奶的感官性状无影响。

关键词: 微胶囊, 乳酸亚铁, 正交设计, 包埋率, 液态奶

Abstract: Micro-capsule of ferrous lactate made up of wall materials as β-cricoid dextrin (β-CD), monostearate, edible gelatin and sucrose fatty acid ester can be used as the fortified iron agent for liquid milk. The experiment was carried out with L9(3)4 orthogonal design. The findings indicated that the optimal conditions for the micro-capsulation of ferrous lactate are: β-CD 86.4%, monostearate 1.0%, edible gelatin 10.8% and sucrose fatty acid ester 1.2%. Capsulating the ferrous lactate, the embedding rate of ferrous lactate and the available ferrous content attained are 96.05%, 10.33% respectively and have a significant statistical effect (p<0.05). It shows a protective effect to sensory characteristics of milk fortified with the capsulated ferrous lactate.

Key words: micro-capsule, ferrous lactate, orthogonal design, embedding rate, liquid milk

罗爱平, 赵贤焜, 朱秋劲. 乳酸亚铁微胶囊化及对液态奶感官性状影响研究[J]. 食品科学, 2006, 27(7): 180-184.

LUO Ai-Ping, ZHAO Xian-Kun, ZHU Qiu-Jin. Study on Technology of Micro-capsulation of Ferrous Lactate and Its Influence on Sensory Characteristics of Milk[J]. FOOD SCIENCE, 2006, 27(7): 180-184.

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