摘要
采用挤压法制备微胶囊化维生素C,对其工艺和影响产品稳定性的因素进行了研究。实验表明,微胶囊化提高了维生素C的使用性能,特别适合于添加在需高温加热的食品中。
The paper studied the technology of micro-encapsulation of vitamin C by means of extrusion. The experiments showed that micro-encapsulation can improve the storage stability of vitamin C, so it is especially useful in foods, which need high temperature processing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第8期107-108,共2页
Science and Technology of Food Industry
