【摘要】 以超临界萃取分离核桃油酶解出的核桃蛋白经过酶解后添加糊精为壁材,酥油为芯材,采用乳化微囊包埋和喷雾干燥生产核桃风味酥油茶。喷雾干燥技术最佳工艺条件:进风温度190℃,出风温度90℃,进料量为25ml/min,气流压力为0.10MPa,乳化均质压力为40MPa,核桃蛋白与糊精比为1:3,产出的速溶酥油茶粉以酥油风味为主,兼有核桃香味,营养价值高,保质期大大延长,具有很高的商业价值。更多还原

【Abstract】 Spray drying and microencapsulation technologies were used for processing ready to drink tibet yak butter and tea powder with walnut flavor. The lipid was withdrawn from walnut residue by dioxide carbon supercritical extraction. Enzymolysised delipided walnut protein and dextrine were then used as wall materials, tibet butter was used as core material to make a microencapsulated powder. The optimal spray drying processing conditions were evaluated as following: the inlet temperature at 190℃, outlet temperature at 90℃, feed-in inlet flow-rate in 25ml/min, airflow pressure in 0.10MPa, homoge-neous pressure in 40MPa and the ratio of walnut protein and dextrine used at 1:3. The microencapsulated tibet butter and tea powder with walnut flavor had been shown a higher nutritional value, longer shelve life and commercial potentials.更多还原