乳化剂对乳体系稳定性的影响  

Influence of Emulsifier on the Stability of Milk System

作　　者：赵红玲[1] 李全阳[1] 王婷婷[1] 赵正涛[1] 卫晓英[1] 

机构地区：[1]山东农业大学食品学院

出　　处：《食品与发酵工业》2009年第8期160-163,共4页Food and Fermentation Industries

基　　金：山东省自然科学基金资助项目(2007ZRB02217);山东省博士后创新项目专项资金资助(200703038)

摘　　要：研究了乳化剂对中性乳体系稳定性的影响,并对其作用机理进行了探讨。实验结果表明:乳化剂的复配能够显著增加其乳化效果,乳化剂的最佳添加HLB(亲水亲油平衡值)值为9.0,此时,乳化剂分子在乳脂肪球表面吸附量最大,所形成的膜也最稳定;混合乳化剂的添加量在0.12%时,乳脂肪球表面积增加部分能够被乳化剂分子覆盖形成完整的界面膜,此时界面膜的强度最高,稳定性也最好。This study mainly investigated on influence of emulsifier on the stability of milk system and discussed its mechanism. The results showed that compound emulsifier can significantly increase emulsifying effect of milk system and the the optimum HLB value was in 9.0, In this case ,the adsorption amount of emulsifier molecules on milk fat globnles was large,and the fat globule membrane was also the most stable. When the addition of compound emulsifie was 0. 12% , the increasing surface area of milk fat globnles can be completely covered by the protein and emulsifie molecules. At this point the interface membrane had a high intensity and a best stability.

关 键 词：乳体系 蔗糖酯 单双甘酯 稳定性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]