【作者】 罗昌荣； 穆海菠；

【Author】 Luo Changrong Mu Haibo Huabao Food Flavor & Fragrance (Shanghai) Co., Ltd.

【机构】 华宝食用香精香料(上海)有限公司；

【摘要】 本文通过热重法(TC)研究制备的耐高温颗粒香精,分别在150℃、200℃和250℃下保持一定时间的热行为。实验表明,耐高温颗粒香精在此温度下保持10min后均开始发生热解反应,保持11min香精仅失重 5％。说明香精经过挤压包埋后,具有较好的耐受高温性能,可满足饼干加工需求,降低香精损失率,提高饼干产品质量。更多还原

【Abstract】 The thermal release behavior of heat - resistant particulate flavors was studied by TG method, heated at 150℃, 200℃, 250℃. was investigated .by thermal gravity analysis and the release kinetics were measured. The particulate flavors will be lost gradually when hold time was over 10min.Therefore,flavor or fragrance encapsulated by extruder is heat- resistant.更多还原