纯胶粉和β-环糊精对乳化生姜香精粒径分布的影响  

作　　者：黄雪松[1] 陈雅雪[1] 

机构地区：[1]暨南大学理工学院食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2007年第4期198-199,203,共3页Science and Technology of Food Industry

基　　金：广东省农业攻关计划专项(2005B20401007)

摘　　要：为提高乳化生姜香精的稳定性,以纯胶粉(SSOS),β-环糊精(β-CD)为稳定剂,通过显微镜观察、粒度测定、放置与冻融分层稳定性等测定,探讨SSOS和β-CD对乳化生姜香精的乳化颗粒的大小、粒径分布和稳定性的影响。结果表明,5%β-CD(W/W)可以提高乳化生姜香精粒度的均匀性,进而增加其稳定性;5%SSOS(W/W)可通过增加表面膜的刚性而提高乳化生姜香精的稳定性;两种稳定剂混用对于稳定性具有加合作用。因此,生产乳化生姜香精时,添加SSOS和β-CD有提高乳化生姜香精稳定性、延长货架期的作用。The purpose of the paper is to investigate the stability of ginger essential oil emulsion prepared with starch sodium octenyl succinate （SSOS） and β-cyclodextrin （β-CD）. The particle size of emulsion was observed by microscopy, and the particle size distribution was measured by the laser scattering analyzer. The stability was checked by the setting, freezing and melting and so on. The results showed that 5%β-CD increased the emulsion stability by decreasing the particle size distribution and that 5% SSOS increased the emulsion stability by increasing the rigidity of the emulsion membrane. From the above results, it＇s concluded that SSOS and β-CD can improve the stability of ginger flavor emulsion and extend its shelf life.

关 键 词：生姜 乳化香精 纯胶粉 Β-环糊精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]