乳化剂的HLB值对搅打稀奶油的搅打性能的影响(英文)  

RELATIONSHIP BETWEEN HLB VALUE OF EMULSIFIER AND WHIPPING PROPERTIES OF THE WHIPPING CREAM

作　　者：赵强忠[1] 赵谋明[1] 王才华[1] 王金水[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《陕西科技大学学报（自然科学版）》2006年第1期1-6,共6页Journal of Shaanxi University of Science & Technology

基　　金：国家自然科学基金项目(No.20276022)

摘　　要：研究了乳化剂的亲水亲油平衡值（HLB值）对搅打稀奶油的搅打性能的影响。结果表明，乳化剂的HLB值对均质后的乳状液粒度分布的影响并不显著，但对脂肪部分的附聚作用明显，乳化剂的HLB值越高，其促进脂肪部分附聚的能力也越强。当HLB值低于6，脂肪部分的附聚率低于50％，不足以形成稳定的泡沫结构。HLB值在6～8范围内，恰好能够形成理想的泡沫结构。如果HLB值大于9，脂肪部分附聚太快，所形成的泡沫结构粗糙且稳定性差。Effect of hydrophile-lipophilic-balance （HLB） values of emulsifiers on the whipping properties was investigated in this present paper. The influence of HLB value on the particle size distribution of emulsion after homogenization was not significant. However, the emulsifiers with high HLB values were more effective than that with low HLB values in promoting partial fat coalescence. Partial fat coalescence was very slow when HLB value was below 6, the rate was less than 50%. It resulted in poor stability of the foam. Partial fat coalescence rate was about 60% at HLB=6-8. It is due to forming ideal foam structure. In addition, partial fat coalescence was too quick at HLB 〉 9. At this time, coarse structure was produced and poor stability of foam was noticed.

关 键 词：乳化剂 亲水亲油平衡值 搅打稀奶油 粒度分布 部分附聚 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]