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Lipoxidized fat has species-specific cooking fragrance,but is unstable.In this study,modified starch was used as the wall material to prepare the microencapslulated lipoxidized fat by spray-drying method for preventing its further oxidation,and the structure of the products was observed by scanning electron microscope (SEM).The result shows that good microencapsulation structure can be obtained by spray-drying in the following condition:modified starch:maltodcxtrin:0.7∶0.3 as wall materials; oil load:40% of wall materials; dry weight:40% of spray preparation; homogenizing:35~40 MPa for 2~3times; inlet temperature:190℃; and outlet temperature:90C.