脂肪酰乳酸钠的制备及对馒头的作用效果研究  

Synthesis of Sodium Fatty-Acyl Lactylate and Application in Steamed Bread

作　　者：耿敏[1] 马晓军[1] 茹湘波[2] 

机构地区：[1]江南大学食品学院,无锡214036 [2]河南工业大学化学化工学院,郑州450052

出　　处：《中国粮油学报》2007年第6期157-159,168,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：通过正交试验优化合成条件制备了不同碳链长度(8-18)的脂肪酰乳酸钠,通过红外谱图与市售产品比较确定合成产品为目标产物。选定酯值相近的产品添加到面粉中制作馒头做对比试验。以馒头的总评分确定作用效果最好的为十八碳链长度的硬脂酰乳酸钠,其次为油酰乳酸钠以及棕榈酰乳酸钠。较短碳链长度的产品(八碳,十碳)不仅作用效果差,而且有强烈刺激气味不适宜作为馒头粉添加剂。Several kinds of sodium fatty - acyl lactylate with different carbon chain lengths （ 8 - 18 ） were prepared at conditions optimized by orthogonal experiments. The products were identified by infrared spectrum as the aimed ones. The prepared products with similar ester values were selected to add into flours for a comparison test of steamed bread making. It is revealed that the sodium stearoyl lactylate with a chain lenth of 18 carbons is deemed to be the best additive for the steamed bread making; sodium oleic - acyl lactylate and sodium palmitic - acyl lactylate are the next; the short carbon chain products （8 or 10 carbons） are not suitable for the steamed bread making because of their negative effects and pungent smell.

关 键 词：硬脂酰乳酸钠 合成 馒头 

分 类 号：TS202[轻工技术与工程—食品科学] TS211.43[轻工技术与工程—食品科学与工程]