挤压法制备复配型粉末乳化剂及其在蛋糕中的应用研究  

Preparation of Combined Emulsifier Powder by Extrusion and Its Application in Cakes

作　　者：马晓军[1] 姜培彦[1] 耿敏 李丽莎[1] 余斌[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [2]山东潍坊市坊子区监督大队,山东潍坊261200

出　　处：《食品与发酵工业》2008年第4期95-98,共4页Food and Fermentation Industries

基　　金：国家科技支撑计划专项经费支持项目(2006BAD05A10-1)

摘　　要：以淀粉为载体。将几种乳化剂与载体按一定比例一起挤压生产粉末乳化剂。用差示扫描量热分析仪(DSC)分析挤压前后混合物的转交温度和热焓,发现在挤压后比挤压前的焓值小。扫描电镜(SEM)研究乳化剂的微观结构,发现乳化剂像一层薄膜一样均匀的分布在淀粉颗粒表面上。将该粉末乳化剂应用到蛋糕中,发现生产出的蛋糕的品质要比加未挤压乳化剂的好。Mixture emulsifier and starch in certain proportion, then extruded with extruder to produce powder emulsifier. The transition temperature and enthalpy of the mixture before and after extrusion were analyzed by differential scanning calorimeter（DSC）, the result showed that the enthalpy of the mixture after extrusion was smaller. The microstructure of powder emulsifier was studied by Scanning electron micrograph （SEM）. The result indicated that the emulsifier was present as thin film surrounding the individual starch particles. The quality of cake produced by the combined emulsifier was better than the control.

关 键 词：挤压 粉末乳化剂 差示量热扫描仪 扫描电镜 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]