大米饮料乳化体系中油脂粒径分布与乳化液稳定性关系的研究  

Study on relationship between oil granule size distribution and stability of emulsion in rice milk

作　　者：傅亮[1] 田利春[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《饮料工业》2005年第5期10-12,共3页Beverage Industry

基　　金：广州市科技计划项目:功能性大米饮料的研制及中试应用2004Z3-E0921阶段成果

摘　　要：在大米饮料制作过程中,为获得较稳定的乳化体系采用了不同的油/水分散方法.重点研究了不同分散方法对油滴大小的分布的影响及与乳化液稳定性之间的关系.结果证明,乳化油滴大小在70～80nm之间时,乳化体系最稳定,利于大米饮料保持良好的外观稳定性.In the preparation of rice milk, different oil/water dispersion methods were used in order to obtain a stable emulsion. The influence of different dispersion methods on oil granule size distribution and the relationship between oil granule size distribution and the stability of emulsion were focused upon. The results showed that the emulsion was most stable when the oil granule size was 70 - 80 nm, which helped to maintain the good appearance stability of rice milk.

关 键 词：大米饮料 乳化体系 粒径分布 稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]