复合乳化剂防止常温贮藏再制干酪油脂析出的研究  

Research of the oil precipitation prevention of sterilized processed cheese food by Compound emulsifler under room temperature

作　　者：樊继鹏[1] 李浩[1] 冷友斌 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江飞鹤乳业有限公司,黑龙江齐齐哈尔161800

出　　处：《中国乳品工业》2013年第9期33-36,52,共5页China Dairy Industry

基　　金："十二五"国家科技支撑计划项目<乳基料及干酪加工关键技术的研究与产业化>(2011BADO9BO2)

摘　　要：为解决常温贮藏再制干酪加工过程及贮藏期间的油脂析出问题,本研究以油析性为评定指标,从6种乳化剂中筛选出4种效果较好的乳化剂,在确定常温贮藏再制干酪最适亲水亲油平衡值(HLB值)后,根据HLB值将不同乳化剂进行复配,得到了1种最佳组合的复合乳化剂配方。结果表明,最适HLB值为12.2,复合乳化剂最佳配比(均为质量分数):14%单甘脂,30%六聚甘油单硬脂酸酯,56%的蔗糖脂肪酸酯,乳化剂总用量为0.4%。同时将样品置于(22±2)℃条件下,贮藏90 d,定期检测产品油性变化,均小于对照组,且差异显著(P<0.05),说明添加该复合乳化剂有效。In order to solve the problem of oil separation during the processing and storage of stored sterilized processed cheese.In this study, the oil separation was used as the assessment index,4 kinds of emulsifiers were slected from 6 emulsifiers. According to determine optimum HLB value of stored sterilized processed cheese, compounding with different emulsifiers,the best combination of one kinds of compound emulsifier formula were gotten.The result showed that optimum HLB value of stored sterilized processed cheese was 12.2,the best combination of compound emulsifier was that monostearin 14%, Hexapolyglyceryl Mono Stearate 30%,sucrose esters of fatty acid 56%, emulsifier total amount to 0.4%.At the same time, the sample was put in the condition of （22±2）℃, storaged 90 d,Changes of oil separation were regularly detected,were less than the control group, and significant difference （P〈0.05）, indicating that add this compound emulsifier was effective.

关 键 词：常温贮藏 再制干酪 油析性 乳化剂 HLB值 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]