山梨酸的乳化及在牛奶保鲜中的应用研究  

APPLICATION OF EMULSIFIED SORBIC ACID IN PERSERVATION OF FRESH MILK

作　　者：桂玲[1] 高红亮[1] 王雪梅[1] 常忠义[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《山东农业大学学报（自然科学版）》2009年第3期349-352,共4页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：青年自然科学基金项目(30600079)

摘　　要：山梨酸是一种食品中常用的酸性防腐剂,但不易溶于水,且在中性条件下,抑菌效果较差。本文用司盘20作为山梨酸的乳化剂,采用乳化剂的含量,乳化时间和乳化温度三因素三水平正交实验,通过检测其乳化稳定性,粘度和乳化山梨酸在新鲜牛奶体系中抑菌效果。确定实验的最佳乳化参数为:乳化温度60℃,乳化时间20 m in,乳化剂的含量为95%;该条件下所得乳化山梨酸稳定,在新鲜牛奶中的抑菌效果最好。Sorbic acid is well -known food preservative, but it has little preservative effect in the neutral condition and it also has poor water solubility. In order to increase its solubility, span - 20 is used to emulsify it. The factors included the content of emulsifier, temperature and duration. The emulsification conditions were discussed by orthogonal design, though emulsifying stability and preservative test in fresh milk, the optimum conditions are obtained at temperature 60 ℃, duration 20 min, the content of emulsifier 95%.

关 键 词：山梨酸 span-20 乳化 乳化稳定性 

分 类 号：TQ619.8[化学工程—精细化工]