Preparation Processing of Microencapsulation with Porcine Bone Soup Powder

doi:10.7506/spkx1002-6630-201018110

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 471-475.doi: 10.7506/spkx1002-6630-201018110

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Preparation Processing of Microencapsulation with Porcine Bone Soup Powder

ZHANG Gen-sheng1，LIU Guang1，YUE Xiao-xia1，LI Ci-li1，YANG Chun-yan2，LI Zhi1

1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China；
2. Heilongjiang Cradle Dairy Co. Ltd., Harbin 150036, China

Received:2010-05-31 Revised:2010-07-28 Online:2010-09-25 Published:2010-12-29
Contact: ZHANG Gen-sheng1 E-mail:zhanggsh@163.com

Abstract

Abstract:

In this paper, the preparation processing of microencapsulation with porcine bone soup powder was explored. Singlefactor and simplex centroid design experiments were applied to determine the optimal amount of wall material. The ratio of malt dextrin, whey powder and carrageenan was 55:35:10. The optimal preparation processing of microencapsulation with soup powder was determined to be emulsifying temperature at 55 ℃, emulsifying time for 16 min, wall material of 25%, core material of 17%. The microencapsulated porcine bone soup powder showed white color, the density of 0.55 g/cm3, water content of 2.26% and solubility of 92.0%.

Key words: bone soup power, porcine bone soup, wall material, microencapsulation

CLC Number:

TS251.94

ZHANG Gen-sheng1，LIU Guang1，YUE Xiao-xia1，LI Ci-li1，YANG Chun-yan2，LI Zhi1. Preparation Processing of Microencapsulation with Porcine Bone Soup Powder[J]. FOOD SCIENCE, 2010, 31(18): 471-475 https://doi.org/10.7506/spkx1002-6630-201018110

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Preparation Processing of Microencapsulation with Porcine Bone Soup Powder

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