纯胶在橘油乳化香精中的应用及其稳定性的比较  

Preparation and comparison of orange emulsion flavor using purity gum

作　　者：王嫣 李彬 田颖 庞艳生 

机构地区：[1]苏州高峰淀粉科技有限公司,苏州215168

出　　处：《中国食品添加剂》2013年第3期168-173,共6页China Food Additives

摘　　要：将三种纯胶应用于橘油乳化香精中,比较乳化香精的粒径大小、分布、稳定性和应用的差异。结果表明,纯胶的表观黏度值越大,则制备乳化香精的平均粒径和峰宽相对越大,稳定性越低。三种乳化香精在不同环境温度下存放20d左右时,吸光值均达到最大值;存放30d后,吸光值均基本趋于稳定。20℃常温储存有利于乳化香精的稳定;含纯胶B、C的乳化香精在各储存条件下的稳定性均较好。通过在无醇饮料中的应用实验表明,三种乳化香精均较适合使用在pH值≤3的酸性体系中;在pH=4.0时,含纯胶B乳化香精的稳定性相对最好;在pH=3.0时,含纯胶B、C乳化香精的稳定性相对纯胶A较好;在pH=2.0时,三种乳化香精在存放20d后的吸光值均基本趋于稳定。Three kinds of purity gum were used to prepare emulsion orange flavor.The particle size,distribution,stability and emulsion flavor application were discussed.The results indicated that with the increasing of viscosity of pure gum,the average particle size increased,but the stability decreased.The absorption value of emulsion flavors reached the maximum in different temperatures after 20 days,and no more change after 30 days.This indicated that 20℃ was much more suitable for flavor storage,and pure gum B ／ C present better stability.pH value less than 3 was much more suitable for these three emulsion flavors.Emulsion flavor with pure gum B present best stability at pH 4.0,and emulsion flavors with pure gum B and C were much more stable than pure gum A at pH 3.0.All three emulsion flavors turned to stable after 20 days at pH 2.0.

关 键 词：纯胶 乳化香精 粒径 稳定性 储存 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]