| 鱼油微囊化工艺及其特性研究 |
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| 引用本文： | 刘庆慧,王维杰.鱼油微囊化工艺及其特性研究[J].海洋水产研究,1997,18(1):106-111. |
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| 作者姓名： | 刘庆慧 王维杰 |
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| 作者单位： | 中国水产科学研究院黄海水产研究所!青岛266071 |
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| 摘 要： | 研究了鱼油微囊工艺及特性，采用喷雾干燥法进行鱼油微囊化研究。混合表面活性剂最适HLB值为7．5。乳液粘度影响乳液稳定性及喷雾干燥效果。固形物含量与乳液粘度有关。筛选出最适壁材是阿拉伯胶、鼓甲基纤维素、蛋白粉。微囊鱼油具有良好的稳定性。微囊工艺改善了鱼油的风味。
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| 关 键 词： | 鱼油 微囊 喷雾干燥 HLB值 粘度 |
PROCESSING TECHNIQUE OF MICROENCAPSULATED FISH OIL AND ITS PROPERTIES |
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| Liu Qinghui,Wang Weijie and Jiang Yaosen.PROCESSING TECHNIQUE OF MICROENCAPSULATED FISH OIL AND ITS PROPERTIES[J].Marine Fisheries Research,1997,18(1):106-111. |
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| Authors: | Liu Qinghui Wang Weijie and Jiang Yaosen |
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| Abstract: | The processing technique and properties of microencapsulated fish oil wasstudied. Spray drying was used to microencapsulate fish oil. The best HLB value of mixedsurfattant is equai to 7. 5. The viscosity of emulsion can affect the stability of emulsion andmicroencapsulation. The total solids retated to the emuision viscosity. The support materialare gum arabic,protein and carboxymethyl cellu1ose (CMC). Microencapsulated fish oil hasgood stability and the technique of microencapsulation ho proves the flavor of fish oil. |
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| Keywords: | Fish oil Microenmpsulaton Spray drying HLB value Viscosity |
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