Study on the preparation process of microcapsule instant walnut powder by walnut meal
HAO Jian , ZHANG Weimin1, YANG Hongjun1, ZHAO Jianjun , ZHANG Runguang , ZHANG Youlin *
1 Center of Xi′an Forestry Technology Promotion, Xi′an 710061, Shaanxi, China; 2 College of Food Science and Nutritional Engineering, Shaanxi Normal University, Xi′an 710119, Shaanxi, China)
Abstract:
Using cold pressed walnut meal as material, the preparation process of instant walnut powder was studied by microcapsule embedding technique in order to provide a technology for the development of high quality walnut processing products. The results showed that the emulsion stability of walnut liquid was good under the conditions of emulsifier (sucrose fatty acid ester) dosage 2%, stabilizer (βcyclodextrin) addition 0.9% and emulsifying temperature 60℃. The embedding rate of walnut powder reached 85.63% by microcapsule embedding technique with the wall material formula that gelatin∶maltodextrin∶βcyclodextrin was 1∶4∶4, as well as the ratio of core material and wall material was 10∶1. The shelf life of instant walnut produced by the process can be up to 12 months measured with the accelerated shelf life testing (ASLT) and its quality was excellent after storage.
KeyWords:
walnut meal; microcapsule; walnut powder; embedding rate; stability coefficient
