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1、江南大學(xué)碩士學(xué)位論文多元素營(yíng)養(yǎng)粉的沖調(diào)性改良姓名：李佳寧申請(qǐng)學(xué)位級(jí)別：碩士專(zhuān)業(yè)：食品科學(xué)指導(dǎo)教師：周惠明20090601AbstractAbstractTheMulti—elementnutritionalpowderisakindofsolidpowderbeverage，whichiscomposedofmorethantwentyChinesetraditionalgrainsandvegetablesThispowderispr

2、ocessedbymodemtechnologyaccordingtothenutritionproportionofeachmaterialHoweverthepowderishardtodispersewhileputtingintowaterItappearsagglomeration，inhomogeneousandsomedissolvingproblemslikethatItisfoundthatthefat，protein

3、andstarcharethreemainreasonsthatcausethebaddissolvingabilityofpowderproductBasedonthis，amethodofseparatingtheoilfromthepowderandtreatingtheoilandthedregsseparatelythenputtingthemtogetherWasproposed，whichCannotonlyimprove

4、thedispersingabilityoftheoil，proteinandstarch，butCanmaintaintheoriginalcharacteristicsofthisproductThemicroencapsulatedtechnologylimitedenzymatichydrolysisandcombiningmethodwereusedintheexperimentWeusewheyproteinandmalto

5、dextrinaswallmaterial，multi—elementnutritionalpowderoilascorematerialtopreparemicroencapsulatedmultinutritionaloilSpraydryingWasusedinthisprocessTheresultsshowedthattheoptimumproportionofwallandcore(w／W)Was3：2，whichMEYan

6、dMEEWere9256％and7384％，respectivelyExperimentsonflowabilityreflectedtheproportionofwallandcoredidnotaffecttheangleofreposeandparticledistributionverymuchWhenmeasuringtheshelflife，themicrocapsuleshowedabetterstablestoragec

7、haracterthantheoilnotencapsulated，theformeroneCanlastmorethanfivemonthsduringstorageinroomtemperatureThesamplewithproportionofwallandcore(w／w)3：2Candisperseinwaterhomogenouslybyonly16sandthebestdissolvingtemperatureis70℃

8、Alcalaseandmediumtemperaturealpha—amylasewereusedinimprovingthedissolvingabilityofmulti—nutritionalpowderdregsWhentheyhydrolyzedthesubstratesimultaneouslyitwasfoundthatthebestconditionsofbienzymatichydrolysiswere60。C，40m

9、in，pH7，theproportionofAlcalaseandsubtractwas3500U／gproteinandtheproportionofmediumtemperaturealphaamylaseandsubstrateWas90U／gstarch，theconcentrateofsubtract25％ItWasshowedthatthedispersiontimeanddispersionstabletimeweremu

10、chbetterthanthesamples’treatedbyeachoneoftheenzymessolelyThecombiningexperimentshowedthatthebestdispersingtemperatureofsampleswithdifferentcombiningproportionsWas70℃Consideringtheviscositytheflowabilityandthedegreeofsati

11、sfyingoftheconsumers，itisdeterminedtheproportion20％ofcombiningpowderisthebestsampleSugaramountof15％andthesampleconcentrationof55％CanmakethebesttasteGCMSexperimentshowedthecombiningnutritionalpowderCanmaintaintheoriginalf

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