复合乳化稳定剂在蜂蜜乳化工艺中的应用  

Study on the Application of Mixed Emulsion Stabilizer in Emulsified Honey

作　　者：周先汉[1] 韩志萍[1] 夏富生[1] 蒲传奋[1] 张莉[1] 

机构地区：[1]合肥工业大学生物与食品工程学院

出　　处：《农业机械学报》2006年第8期56-59,共4页Transactions of the Chinese Society for Agricultural Machinery

摘　　要：研究了复合乳化剂和稳定剂在乳化蜂蜜中的应用,确定了蜂蜜乳化所需的最佳亲水亲油平衡值为4.8,以Span60为乳化剂和以琼脂、果胶为复合稳定剂对蜂蜜有很好的乳化作用,通过试验确定乳化蜂蜜的原料组成及最佳添加量为大豆油9g,蜂蜜81g,Span600.5g,质量分数为5%的果胶溶液30g,质量分数为2%的琼脂溶液32g。The study was made concerning the use of mixed emulsifiers and stabilizers in emulsified honey producing. Ascertained that the optimum HLB value for emulsifying honey was 4.8,and found out that Span60 as emulsifiers, agaragar and pectin as stabilizers had perfect emulsification to honey. The results of experiment turned out an optimum proportion of the mixture, i.e. soja oil 9 g, honey 81 g, Span60 0. 5 g, pectin liquor 30 g whose concentration was 5% and agaragar liquor 32 g whose concentration was 2%.

关 键 词：复合乳化剂 亲水亲油平衡值 乳化蜂蜜 

分 类 号：TS201.1[轻工技术与工程—食品科学]