乳化剂的HLB值对搅打稀奶油搅打性能的机理研究  

Effects of HLB Value of Emulsifiers on the Whipping Properties of the Whipping Cream and Its Mechanism

作　　者：赵谋明[1] 赵强忠[1] 王才华[1] 范瑞[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品与生物技术学报》2005年第6期10-14,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20276022)资助课题

摘　　要：重点研究了乳化剂的HLB值对搅打稀奶油的脂肪部分附聚率与搅打性能之间的关系.结果表明:高HLB值乳化剂在促进脂肪球的部分附聚的能力比低HLB值乳化剂强.HLB值低于6时,则部分附聚速度缓慢且部分附聚率低于50%,形成的泡沫结构稳定性差;乳化剂的HLB值在6～8之间,部分附聚速度适中,能够获得60%左右的脂肪部分附聚率和形成较理想的泡沫结构; HLB值大于9时,部分附聚速度过快且部分附聚率高于80%,形成的泡沫结构粗糙且稳定性差.This paper mainly the studied effects of different HLB values of emulsifiers on partial coalescence. The study showed that emulsifier of high HLB value could induce partial coalescence more effectively than that of low HLB value in promoting partial coalescence. When HLB value was lower than 6, partial coalescence was very slow and partial coalescence rate was lower than 50%, which resulted in bad stability of the foam. When HLB value was between 6 and 8, partial coalescence rate was about 60%, which was considerate to form ideal foam structures. When HLB value is higher than 9, partial coalescence is quick and partial coalescence rate is higher than 80%, which leads to coarse structures and bad stability of the foam.

关 键 词：乳化剂 HLB值 搅打稀奶油 搅打性能 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]