鸡骨高汤乳化条件及乳化稳定性的研究  

Study on Emulsification Conditions and Emulsion Stability of Chicken Bone Stock

作　　者：曾清清[1] 张立彦[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2014年第2期1-6,共6页China Condiment

基　　金：2011年广东省教育部产学研结合项目(2011B090400189)

摘　　要：研究了油脂添加量、乳化剂HLB(Hydrophile Lipophylic Balance)值及其用量、均质条件对鸡骨高汤乳化稳定性的影响。结果表明:上述条件对高汤的乳化稳定性有显著影响,添加15%的油脂及2.5%由67.4%蔗糖酯-13+32.6%分子蒸馏单甘酯-3.8复合的乳化剂(HLB值为10),并在均质压力为20MPa,60℃下均质2次所得的鸡骨高汤乳化体系较稳定,且颗粒细微均匀。The effects of the content of fat addition amount,the value and amount of emulsifier HLB （Hydrophile Lipophylic Balance）,the homogeneous conditions on emulsion stability of chicken bone stock are investigated.The results show that the above conditions have significant effects on the emul-sion stability of chicken bone stock.The emulsification system of chicken bone stock is stable and has fine and uniform particles when the amount of fat addition is about 15%,the amount of composite emulsifier （HLB=10）addition is around 2.5% mixed by 67.4% sucrose ester with HLB value of 13 and 32.6% of 3.8 molecular distilled monoglycerides with HLB value of 3.8,and the chicken bone stock is homogenized under 20 MPa of homogenization pressure at 60 ℃ for twice.

关 键 词：鸡骨高汤 乳化稳定性 复合乳化剂 均质 

分 类 号：TS201.1[轻工技术与工程—食品科学]