| Many researchers are focus on doing some research about nutritious food which is riched in DHA and EPA gradually. Because of the problem that the fish oil is easily oxidized and inconvenient storge, so, this research processed the fish oil by microencapsulated and get the fish oil powder, add it into the cookie as a raw material to increase the nutritiou content and improve its nutrional value. To achieve this goal, we did the following research: 1. The study of microcapsulated fish oil; 2. Optimization about the formula of fish oil microcapsules cookie; 3. Nutrient analysis of the products; 4. Wanting to ensure the quality guarantees period. The specific results are as follows.1. By one-factor experiment of using whey protein, β-cyclodextrin and gum arabic as wall materials to studied the influence to the oil microencapsulation embedding rate, Subsequently, the Box-Behnken experimental design with 4 factors and 3 levels was performed, and the factors influencing the usage of three wall materials and embedding rate. The optimum scheme of compound additives was obtained, which was the concentration of the emulsion was 25%, the optimum proportion of cod liver oil and three wall materiasl are 0.217, 0.217, 0.217, the ratio of three wall materials is 1:1:1. Under this condition, the embedding rate of squid liver oil powder is 85.44%, which was similar to the expectations.And then, taking the amount of the fish oil micro-powder, butter, eggs, sugar as independent variables and sensory score evaluation of fish oil microcapsules cookie as dependent variable.On the basis of the single-factor test and according to Box-Behnken design, the interaction of sensory evaluation score of fish oil microcapsules cookie and independent variables were evaluated. The result of the experiment have demonstrated that the model was fit well and the relation of the independent variables and the response values was remarkable. The optimized forum were the amount of fish oil micropowder 7.18 g, low-gluten flour100 g, butter60.67 g, sugar42.38 g, egg31.31 g, baking temperature is 190℃ upper and lower fire, the time is 10 min, matches with the experimental values.3. Microcapsules fish cookies contain many major and trace elements, there are also rich in vitamin composition. There is a huge variety of amino acids in microcapsules fish cookies, including all the 18 kinds of amino acids in the products, and also the proportion of essential amino acids is high, accounting for 32.21% of the total amino acid content. According to the protein nutrition mode, the protein mode of microcapsules fish cookies is ideal. There are many kinds of fatty acid in microcapsules fish cookies, which accounted for most of the unsaturated fatty acids, especially the DHA.4. Determining the relevance about sensory qualities and POV with test of sensory evaluation in 7 points, what can be concluded from the results is that the longer the preservation time is, the higher the POV is, while the lower the grade of sensory qualities is. And the sensory evaluation and POV have a strong relevance. Therefore, the number of POV is chosen to be the indicator of the shelf life for fish oil microcapsules cookies, also the number 0.25g/100 g is used as the final number, based on which a dynamic model of the quality of fish oil microcapsules cookies is set up. Through the tested number of POV, predicting with the Arrhenius equation that the preservation times can reach to126 d under the temperature of 25℃, and the relative errors are respectively4.13% compared with the actual results of 121 d. It proves that there is a perfect fit between the two data, leading to ensure that the instant fish oil microcapsules cookies products have a shelf life of four months under the room temperature. |
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