乳化蜂蜜的最佳工艺条件研究  

Optimization of the Processing Technology of Emulsified Honey

作　　者：钟晓敏[1] 李理[1] 李斌[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《现代食品科技》2009年第1期76-82,共7页Modern Food Science and Technology

摘　　要：蜂蜜固有的高粘度和高流动性给消费者的食用带来了极大的不便,成为制约其销售的重要因素。本文尝试利用乳化技术改变蜂蜜的物理性状,降低蜂蜜的粘度,减小成品流动性,形成具有良好涂抹性的半固态。系统探讨了构成乳化体系的水相、油相和乳化剂的三要素的选取及其配比。通过理论分析选取人造奶油作为油相物质;通过对比实验选取分子蒸馏单甘酯作乳化剂,结冷胶作为稳定剂。通过单因素实验选取适宜的水平,通过正交实验得出各组分的最佳配比:蜂蜜71.67%,分子蒸馏单甘酯0.72%,人造奶油9.56%,结冷胶0.14%,水17.92%。The high viscosity and fluidity of honey bring inconvenience to the consumers and thus limited its selling, to cope with which, the emulsification technology was applied to change the physical properties of honey, decrease its viscosity and fluidity, and make it become semi-solid. A systematic study was made concerning the selection and the proportion relationship among the aqueous phase, oil phase and emulsifiers forming the emulsification system. Through theoretic analysis, artificial cream was chosen as the best oil substance. And the distilled monoglyceride and gellan gum were shown to be the best emulsifier and stabilizer, respectively. By single-factor experiment and orthogonal test, the optimum emulsification conditions were as follows： 71.67% honey, 0.72% distilled monoglyceride, 9.56% margarine, and 0.14% Gellan gum, and 17.92% water.

关 键 词：蜂蜜 假塑性 乳化 稳定剂 

分 类 号：S896.1[农业科学—特种经济动物饲养]