耐盐及耐茶汁西藏酥油微胶囊乳化体系研究  

Study on emulsifier system of resistance to salt and tea Tibet ghee microcapsule

作　　者：石燕[1] 郑为完[1] 刘凡[1] 葛辉[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌大学食品科学与工程系,江西南昌330047

出　　处：《食品工业科技》2012年第17期89-92,97,共5页Science and Technology of Food Industry

基　　金：食品科学与技术国家重点实验室自由探索资助课题(SKLF-TS-200924)

摘　　要：通过比较不同种类、配比及用量的乳化剂制备的酥油乳状液稳定性及酥油微胶囊化效果,建立了牛油单甘酯-二乙酰酒石酸单双甘酯-酪朊酸钠的西藏酥油微胶囊乳化体系,最佳配比为2.3:0.7:3。结果表明:用该乳化体系制备的酥油乳状液性质稳定,产品酥油微胶囊在喷雾干燥过程中无转型破乳现象。同时,该乳化体系制备的酥油微胶囊加水复原乳状液色白、稳定,添加高浓度(5%)食盐和高浓度茶汁(含1%红茶提取物),乳状液无分层及粒子粘壁现象。Using different species, ratio and the amount of emulsifier to prepare ghee microcapslues, then contrasted the effect of oil emulsion stability and ghee microcapslues to set up butter monoglyceride-diacetyl tartaric acid ester of monodiglyceride （DATEM） -sodium caseinate Tibet ghee microcapsule emulsifier system. The best proportioning was 2.3：0.？：3.The result showed that the system was helpful to stabilize the emulsion and there was no destabilization in the spray drying process.Meanwhile, with the application of the emulsifier system, reconstituted milk appeared ivory, had a good stability, without any delamination and particle hang wall phenomenon.At the same time there was no emulsion breaking phenomenon even in the high concentration salt （5%） and high concentration tea juice（includinq 1% substance distilled from black tea）.

关 键 词：耐盐 耐茶汁 西藏酥油 微胶囊 乳化体系 

分 类 号：TS222.2[轻工技术与工程—粮食、油脂及植物蛋白工程]