微胶囊化罂粟籽油鲜味粉的制备及理化分析

摘要

Using self-made flavor rice dreg protein hydrolysate（20%）and fish protein hydrolysate（13.8%）as wall material,poppy seed oil as core material,microencapsulation of poppy seed oil flavor powder was prepared.The sensory index of flavor powder was well,embedding rate was 99.2%,the peroxide value of microencapsulation of poppy seed oil flavor powder was 4.53meq/kg,the acid value was 0.50mg KOH/g.The result indicated that it conformed to the health requirement of edible oil.%以自制的鲜味米渣深度水解蛋白粉（20%）和鱼肉水解蛋白粉（13.8%）为壁材,罂粟籽油为芯材,制备了罂粟籽油微胶囊鲜味粉。产品感官指标优良,包埋率达到99.2%,罂粟籽油微胶囊鲜味粉芯材过氧化值为4.53meq/kg,酸价0.50mgKOH/g,符合食用油的卫生要求。