| With the increasing popularity of chain concepts, the frozen dough became more and more important. Therefore, the frozen dough as the carrier, the fortification of dough is a shortcut to improve public nutrition. According to China’s food fortification standards(GB14880-2012) that can be added to the fortification of flour products with vitamin B1, vitamin B2, folic acid, nicotinic acid, EDTA iron, calcium lactate, gluconate, zinc, and lysine. Based on the nutrients of flour, drawing and color effects, as well as stability in aqueous solution, determine the type of nutrient microcapsules embedded, and research on microencapsulation of nutritional additives in frozen dough stability and its influence on flour quality characteristics.1. Through research the 8 species about vitamin B1, vitamin B2, folic acid, smoke acid, iron, calcium, zinc and lysine nutrients on flour powder quality characteristics and the stretch characteristics of effect, and the vitamin B1, vitamin B2 and folic acid, this three species nutrients of in water solution in the of stability, results found added folic acid in flour weakening degrees increased, led to gluten variable weak, operation performance variable poor; added EDTA iron in flour stretch resistance increases, extended degrees declined, led to flour of plasticity variable poor; added vitamin B2, Folic acid and iron-EDTA in flour whiteness significantly; in storage, vitamin in frozen conditions than under normal temperature conditions, decreased slowly, but also there is a loss, based on the tensile properties of silt and nutrients dough stability determination of 8 kinds of nutrients vitamin B1, vitamin B2, folic acid and iron-EDTA added for microencapsulation of embedding.2. Microencapsulation by complex coacervation technology, vitamin B1, vitamin B2, folic acid and EDTA iron as core material, gelatin and gum Arabic as wall materials to embedding the nutrients, prepared by spray drying microencapsulation. Research results showed that: micro-capsule products of package buried rate respectively for 91.84%, and 89.32%, and 85.48%, and 90.91%; micro-capsule in scan electric mirror rendering round, integrity good, surface has typical sag; infrared maps displayed micro-capsule in the no special of vibration peak appeared, said gelatin and Arab rubber is through charge mutual role, physical role formed of micro-capsule, and non-through chemical mutual role reaction; micro-capsule grain diameter distribution range narrow, particles size uniform; DSC analysis revealed a capsule of glass transition temperature was 47.94℃, 41.45℃, 41.21℃ and 41.7℃, stored at room temperature in a glassy, systems in a state of relative stability.3. Research micro-capsule form added of nutrients strengthened agent on flour powder quality characteristics, and stretch characteristics and color of effect, and micro-capsule of frozen dough of stability, results showed that: micro-capsule of nutrients of added on dough quality characteristics of effect not significantly; directly added of vitamin and micro-capsule of vitamin in frozen dough form storage 2 months, micro-capsule of vitamin B1 obviously than directly added of vitamin B1 loss volume reduced 33.8%, Microencapsulation of loss of vitamin B2 than vitamin B2 added directly by 34.6%, microencapsulation of folic acid than added directly reduces the amount of folic acid loss 40.5% and nutrients better stability of microencapsulation, microencapsulated form to add it.4. By microencapsulation of vitamin B1, vitamin B2, folic acid and iron-EDTA and Nicotinic Acid, calcium lactate, gluconate zinc, and lysine is added to the flour composed of nutritional fortification of wheat flour. And compared all directly added of strengthened flour, the results were found as follows: compared directly added of nutrition flour, nutrition strengthened flour of weakening degrees reduced, extends degrees and white degrees get improve; in thaw woke up sent process, fermentation vitality than directly added of nutrition dough improve has 0.207mg/min; frozen dough of slice dyeing photography observation, dough of overall structure uniform delicate, gluten protein of three level network structure rendering obviously of article cable-like, and mesh and starch particles was uniform to Mosaic, and package in it. |
