胡椒油树脂的乳化及其稳定性研究  

Research on the emulsification and stability of pepper oleoresin

作　　者：宋美娜[1] 杜丹竹[1] 仝其根[1] 

机构地区：[1]北京农学院食品科学学院,北京102206

出　　处：《中国食品添加剂》2011年第3期138-143,共6页China Food Additives

摘　　要：胡椒油树脂具有粘度大、色泽深、易结晶、溶解难等一系列缺点,给工业生产使用及走进家庭日常生活中使用带来了很多不便,为了解决以上问题,利用胡椒油树脂、不同的乳化剂、植物油和不同的乳化方式制成乳化液,并对乳化工艺和配方进行了研究,通过感官评价和激光粒度分析的方法对其乳化液的乳化性、乳化稳定性进行了分析。结果表明,由胡椒油树脂、水、单苷酯和油制成的水包油包水型(W/O/W)乳液,乳化速度快、状态均匀、无分层现象;30天乳液稳定性研究结果,经分析得到最佳工艺条件及配方如下,乳化方法为W/O/W型乳化,油相辅料为芥花油,水相辅料为酒精和水;乳化剂为黄原胶添加量1.5‰、硬脂酸钠添加量25‰、单甘脂添加量5‰。Due to the high viscosity, dark color, easily crystallize, hard to dissolve. Pepper oil resin is brought a lot of inconvenience to the industry and daily life. In order to solve the problem of pepper oil resin crystallization sedimentation problem, the emulsification process and formula were studied. The pepper oleoresin was blended different vegetable oil and different emulsifiers in different ways of emulsifying. Sensory evaluation and laser particle analysis methods was used to study emulsifying properties and emulsion stability properties. The results showed that, The water- oilwater （W/ O/W） emulsion made from pepper oil resin, water, single -glycoside esters and oils were emulsifying faster and kept in uniform state without stratification. 30 - day storage stability test, the optimum emulsify conditions and formula of pepper oleoresin are as follows： W/O/W emulsifying, canola oil as oil phase materials, alcohol and water as the water phase materials; emulsifier ratio are 1.5%o xanthan gum, 25%o sodium stearate and 5%0 monoglyceride.

关 键 词：胡椒 油树脂 乳化性 稳定性 

分 类 号：TS202.1[轻工技术与工程—食品科学]