食品科学 ›› 2002, Vol. 23 ›› Issue (5): 78-81.

• 工艺技术 • 上一篇    下一篇

提高红酵母胡萝卜素制品水溶性的研究

 王岁楼   

  1. 郑州轻工业学院食品与生物工程系
  • 出版日期:2002-05-15 发布日期:2012-02-13

Studies on Raising the Water-Solubility of Carotene Powder from Rhodozyma

 WANG  Sui-Lou   

  • Online:2002-05-15 Published:2012-02-13

摘要: 主要考察了皂化时NaOH浓度、用量、皂化时间及乳化剂的配比和用量等因素对红酵母胡萝卜素水溶性和收率的影响,获得了水溶性胡萝卜素粉制剂。该制品纯度高、稳定性和水溶性良好,β-胡萝卜素含量为300~800μg/g。

关键词: 红酵母, 胡萝卜素, 皂化, 溶解性

Abstract: The method of producing carotene powder with high water-solubility from Rhodozyma was elementarily studied.Saponification was indispensable in this process,which could improve the purity,stability and water-solubility of this product.The concentration and volume of NaOH,the time of saponification,the ratio and adding quantity of two kinds of emulsifying agents used showed important effects on its solubility and rate of recovery of β-carotene.The product contained β-carotene of 300~800μg/g.It is soluble in water and oil.

Key words: Rhodozyma , Carotene , Saponification , Solubility