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微胶囊化硫酸亚铁的制备及在食盐中的应用

Preparation of Ferrous Sulfate Microcapsules and Application in Salt

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【作者】 夏书芹赵国庆许时婴

【Author】 Xia Shuqin,Zhao Guoqing,Xu Shiying(State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

【机构】 食品科学与技术国家重点实验室江南大学食品学院

【摘要】 以乙基纤维素/丙二醇单硬脂酸酯/单硬脂酸甘油酯为壁材,采用流化床喷涂法制备硫酸亚铁微胶囊。结果表明:最佳工艺条件为芯材粒径200-300目,芯壁质量比8:1.5,包覆时间2h,微胶囊化效率>90%。产品平均粒径为400-450μm,保留率高于90%。食盐强化结果显示,微胶囊化硫酸亚铁能够显著降低对食盐体系颜色的影响。

【Abstract】 In this study,microencapsulated ferrous sulfate was prepared by fluidized bed.The optimal technical parameters were confirmed as follows:the size of the core material was in the range of 200-300 mesh,the weight ratio of core to wall material was 8:1.5,and the time for coating was two hours.The encapsulation efficiency of the products was higher than 90%,and the average particle size was in the range of 400-450 μm with retention rate above 90%.In addition,the stability of microencapsulated ferrous sulfate fortified salt was investigated.Compared with ferrous sulfate fortified salt,microencapsulated ferrous sulfate significantly reduced the influence of the color of salt after storage for 25 days.

【关键词】 硫酸亚铁微胶囊流化床喷涂法
【Key words】 ferrous sulfatemicroencapsulationfluidized bed
【基金】 国家科技支撑计划项目(2006BAD27B04)
  • 【文献出处】 食品与发酵工业 ,Food and Fermentation Industries , 编辑部邮箱 ,2009年06期
  • 【分类号】TS36
  • 【被引频次】3
  • 【下载频次】309
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