水溶性小麦蛋白作为乳饮料乳化稳定剂的研究  

Studies of Water Soluble Wheat Gluten on the Emulsification Stabilization of Milk Beverage

作　　者：陈安明 

机构地区：[1]恩格乐香精香料(上海)有限公司,上海201612

出　　处：《食品研究与开发》2010年第12期33-36,共4页Food Research and Development

摘　　要：解决乳化稳定性问题是乳饮料开发生产过程中的主要课题之一。对乳饮料乳化稳定原理和特性进行研究,同时采用0.05%SDS溶液、分光光度法测试并证实,通过添加水溶性小麦蛋白解决了乳饮料的乳化稳定性,添加量(质量比)为0.50%以上,其乳化稳定性即较佳。试验结果表明,使用15/5 MPa二级一次均质、均质前物料温度70℃,水溶性小麦蛋白添加量0.60%时,K值(吸光值之比)为0.945,乳化稳定性最佳。It is a key task for research to resolve the emulsification stability issue during milk beverage development and production.The principle and characteristics of emulsification stability were studied.At the same time,0.05 % SDS solution was used in turbidimetric testing method and Spectrophotometer for evaluation of emulsification stability properties;and it was proved that the emulsification stability with more than 0.50 % water soluble wheat gluten addition quantity was effective.More amount of water soluble wheat protein was added,its emulsification stability is better.In addition,optimized homogenization parameter and addition quantity of water soluble wheat gluten was tested.After data analysis and evaluation,the homogenizer pressure should be set at 15/5 MPa,mix temperature should be at 70 ℃ with 0.60 % addition quantity of water soluble wheat protein.With these parameters,the K value（ratio of absorbance value between after 30 min storage and time zero） of the milk beverage is 0.945,the emulsification stability is best.

关 键 词：水溶性小麦蛋白 乳饮料 乳化稳定性 吸光值比 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]