摘要
用多孔淀粉吸附并包埋制备的粉末薄荷油,含油量34%,制备工艺简单,具有较好的缓释性能,适用于添加到固体食品及药品中。
Powdered mint oil was prepared using porous starch by absorbing and embedding. Its' oil content was 34%. The preparation technique is simple and its releasing is slow. It is an applicable additive for solid food and drugs.
出处
《食品与机械》
CSCD
北大核心
2005年第3期39-40,共2页
Food and Machinery
关键词
多孔淀粉
粉末薄荷油
缓释
吸油
Porous starch
Mint oil
Absorption
Retarded releasing
