紫苏油乳剂制备工艺研究  

Preparation of perilla oil emulsion

作　　者：刘大川[1] 刘丽[1] 李江平 李俊 

机构地区：[1]武汉工业学院食品学院 [2]湖北李时珍保健油有限责任公司

出　　处：《中国油脂》2007年第9期41-45,共5页China Oils and Fats

摘　　要：研究了高稳定性紫苏油乳剂的制备工艺。采用浊度法对乳化剂进行了筛选,确定了紫苏油乳化适宜的亲水亲油平衡值(HLB)为8.8。通过对样品液滴大小和稳定性的测定,确定制备紫苏油乳剂的最佳工艺条件为:在橙汁中加入3%紫苏油,0.25%复合乳化剂(Span60∶Tween80为3∶2),0.25%稳定剂(黄原胶∶海藻酸钠为3∶1),于60℃下进行转相乳化,然后进行均质,均质温度70℃,压力25 MPa,均质2次。The technology for preparation of high stability perilla oil emulsion was studied. Turbidity methods was used to evaluate la oil was ascertained to be 8 tions for preparation of perilla the efficiency of emusifiers,the optimum HLB value for emulsification peril- 8. By testing stability and liquid-drop size of the samples, the optimal condi- oil emulsion were obtained as follows：adding 3 % perilla oil to orangeade, adding 0.25% emulsifier（mixture of Span60 and TweenS0 at the ratio of 3 ： 2） and 0.25% stabilizer （ mixture of xanthan gum and sodium alginate at the ratio of 3 ： 1 ）, phase inversion emulsification under 60 ℃ ,then homogenizing twice at 70 ℃ and 25 MPa.

关 键 词：紫苏油 转相乳化 均质 稳定性 

分 类 号：TS201[轻工技术与工程—食品科学]