| 元宝枫油的乳化工艺研究 |
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| 引用本文： | 张少颖,于有伟,王向东,张娟,鲁柏江.元宝枫油的乳化工艺研究[J].中国粮油学报,2011,26(12):69-73. |
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| 作者姓名： | 张少颖 于有伟 王向东 张娟 鲁柏江 |
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| 作者单位： | 1. 山西师范大学工程学院,临汾,041004
2. 山西福田实业有限责任公司,临汾,042600 |
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| 基金项目： | 教育部“食品科学与工程专业指导性专业规范研制”课题(925); 山西师范大学横向合作项目(106006),山西师范大学功能食品项目(870340) |
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| 摘 要： | 研究了蔗糖脂肪酸酯、单硬脂酸甘油酯、白砂糖和柠檬酸钠对元宝枫油的影响,确定了乳化液的最佳配比；同时研究了均质温度、压力和次数对乳化液稳定性的影响.结果表明,在100 mL乳化液中含有元宝枫油5 mL,蔗糖脂肪酸酯0.06 g,单硬脂酸甘油酯0.04 g,白砂糖0.48 g,柠檬酸钠0.06 g时,元宝枫油乳化液的稳定性最高.乳化液的最适宜均质条件为压力20 MPa,温度60℃,均质2次,所得的乳化液呈均匀细腻的乳白色,稳定性为91.2％.本试验乳化元宝枫油选用的辅料食品安全性高,且工艺简便,经济合理.
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| 关 键 词： | 元宝枫油 乳化 配比 均质 |
Study on Emulsification Technology of Acer Truncatum Bunge Oil |
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| Zhang Shaoying
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Yu Youwei
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Wang Xiangdong
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Zhang Juan
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Lu Baijiang.Study on Emulsification Technology of Acer Truncatum Bunge Oil[J].Journal of the Chinese Cereals and Oils Association,2011,26(12):69-73. |
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| Authors: | Zhang Shaoying Yu Youwei Wang Xiangdong Zhang Juan Lu Baijiang |
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| Affiliation: | Zhang Shaoying1 Yu Youwei1 Wang Xiangdong1 Zhang Juan1 Lu Baijiang2(College of Engineering,Shanxi Normal University1,Linfen 041004)(Shanxi Futian Industry Co.,Ltd2,Linfen 042600) |
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| Abstract: | The effects of Sucrose fatty acid ester,glycerol monostearate,white granulated sugar and sodium citrate on emulsification of acer truncatum bunge oil were investigated.The influences of homogeneous temperature,pressure and frequency on stability of emulsion were investigated as well.The results showed that the optimum proportions were acer truncatum bunge oil 5 mL,sucrose fatty acid ester 0.06 g,glycerol monostearate 0.04 g,white granulated sugar 0.48 g and sodium citrate 0.06 g in 100 mL emulsion.The stabi... |
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| Keywords: | acer truncatum bunge oil emulsification proportion homogeneous |
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