应用黄金分割法确定冰淇淋专用大豆蛋白粉中乳化剂的添加量  

Application of the golden section in choosing the dose of the emulsifiers for soybean protein flour in ice cream

作　　者：范佳璐[1] 江连洲[1] 田娟娟[1,2] 娄巍[1] 高珊[1] 王哲 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]黑龙江省双河松嫩大豆生物工程有限责任公司,黑龙江哈尔滨150008

出　　处：《食品工业科技》2010年第12期294-296,325,共4页Science and Technology of Food Industry

基　　金：农业部大豆产业技术体系资助项目(nycytx-004)

摘　　要：采用紫外分光光度计法测定生产冰淇淋的专用大豆蛋白粉中乳化剂的乳化能力,从6种不同乳化剂中看出单甘酯、蔗糖酯的乳化能力较高,分别为52·05和49·34。用黄金分割法确定单一使用单甘酯的最佳添加量为0·1854%,乳化能力为48·95;单一使用蔗糖酯的最佳添加量为0·0972%,乳化能力为47·13。两者复配之后的最佳配比为10·6:9·4,此时乳化效果最好,乳化能力可达52·67。研究结果表明,黄金分割法适用于乳化剂添加量的优选,可使实验简化,数据更具有准确性和代表性,拓宽了其应用的范围。Emulsification capacities of different emulsifiers for soybean protein flour in ice cream were measured by ultraviolet spectrophotometer.The results indicated that the emulsifying capacities of monoglyceride and sucrose ester were higher than others in six different emulsifiers,were 52.05 and 49.34 respectively.Then the golden section method was used to determine the optimal dosage of single emulsifier：the optimal dosage of monoglyceride was 0.1854%,the emulsifying capacity was 48.95.The optimal dosage of sucrose ester was 0.0972%,and the emulsifying capacity was 47.13.About mixed emulsifiers,the optimal mix ratio of monoglyceride and sucrose ester was 10.6：9.4,the emulsifying capacity was up to 52.67.The study verified that the golden section method suited for the optimization of dosage of emulsifiers,simplified the test and made the data more accurate and representative,also broaden the application scope.

关 键 词：黄金分割法 乳化剂 添加量 大豆蛋白粉 

分 类 号：TS202.3[轻工技术与工程—食品科学]