硬脂酰乳酸钠合成优化及在馒头中应用  

Synthetical Improvement of Sodium Stearoyl Lactylate and Application in Steamed Bread

作　　者：耿敏[1] 马晓军[1] 茹湘波[1] 

机构地区：[1]江南大学食品学院 河南工业大学化学化工学院 江苏无锡 江苏无锡 河南郑州

出　　处：《中外医疗》2008年第23期-,共4页China & Foreign Medical Treatment

摘　　要：研究比较两种硬脂酰乳酸钠(SSL)合成方法,并对工艺进行优化,力求以简单工艺制出优质产品。通过正交试验优化硬脂酰乳酸钠合成条件,并由极差分析得出不同因素对合成产率影响次序：反应温度(T)＞碱添加量(m)＞乳酸添加量(V)＞反应时间(Time)。通过对比产品酯值及其在馒头中应用效果,确定硬脂酰乳酸钠最佳合成条件。通过红外光谱(IR)证实自制产品与市售产品基本官能团一致,所得硬脂酰乳酸钠(SSL)对于改善馒头质构及增加馒头比容有显著作用,效果优于市售产品。Two synthetical methods were used to compound Sodium stearoyl lactylate(SSL)to improve the synthetical technique in the research.The best synthetical method was found by two groups of orthogonal experiments,and the effected sequences of all kinds of factors to productivity were found (T＞m＞V＞Time).This method was chosen according to both“Ester value”and the effect in the steamed bread.The emulsifier can improve the structure and specific volume of steamed bread. According to infrared pectroscopy,the basic fu...

关 键 词：硬脂酰乳酸钠 乳化剂 馒头 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]