蛋黄脂质粉末油脂制备工艺优化及性质研究Optimization of preparation process and properties of egg yolk lipids powdered oil

蛋黄脂质粉末油脂制备工艺优化及性质研究Optimization of preparation process and properties of egg yolk lipids powdered oil

为解决蛋黄脂质容易氧化的问题，采用微胶囊技术制备蛋黄脂质粉末油脂，通过单因素实验研究壁材种类、壁芯比、蔗糖脂肪酸酯添加量、均质压力和均质次数对乳液乳化稳定性和蛋黄脂质粉末油脂包埋率的影响，确定蛋黄脂质粉末油脂的最佳制备工艺，并探究蛋黄脂质制取方法（乙醇萃取、超临界CO2萃取、超临界CO2萃取-脱胆固醇）对粉末油脂理化性质的影响。结果表明：以超临界CO2萃取法制取的蛋黄脂质为芯材，麦芽糊精、玉米变性淀粉和乳清蛋白为壁材，蛋黄脂质粉末油脂的最佳制备工艺为麦芽糊精与玉米变性淀粉质量比5∶ 1、乳清蛋白添加量（以壁材质量计）5%、壁芯质量比4∶ 1、蔗糖脂肪酸酯添加量（以壁材质量计）3%、均质压力40...

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Bibliographic Details
Main Author:	蔡芸丹1，2，饶胜其3，顾璐萍1，2，常翠华1，2，李俊华1，2，杨严俊1，2，苏宇杰1，2 CAI Yundan1,2，RAO Shengqi3，GU Luping1,2，CHANG Cuihua1,2， LI Junhua1,2, YANG Yanjun1,2, SU Yujie1,2
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2025-05-01
Series:	Zhongguo youzhi
Subjects:	蛋黄脂质；粉末油脂；理化指标；储藏稳定性；氧化稳定性 egg yolk lipids; powdered oil; physicochemical index; storage stability; oxidative stability
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250507&flag=1
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