乳化剂对植脂淡炼乳乳化效果的研究  

Effect of emulsifiers of the emulsification of the filled evaporated milk

作　　者：吴晖[1] 吴剑锋[1] 金婷[1] 吴涛[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510641

出　　处：《中国乳品工业》2005年第4期30-33,共4页China Dairy Industry

摘　　要：针对植脂淡炼乳中油脂含量较高,易出现油水分离、乳蛋白不稳定等现象而影响产品的质量和稳定性,研究了单甘酯、蔗糖酯、Tween60和Span60等乳化剂对植脂淡炼乳的乳化效果,为植脂淡炼乳的下一步开发利用奠定基础。The quality and stability of evaporated filled milk was affected by se paration of oil and water, unstable milk pro-tein which due to the high concentr ation of fat. To establish a foundation for evaporated filled milk for further i nvestigation, the research explored how emulsifiers such as Monostearin, Sucrose esters, Tween 60, Span 60 affect evaporated filled milk.

关 键 词：淡炼乳 乳化剂 HLB值 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]