藻油乳化液的制备及稳定性研究  

An Experimental Study of Preparation and Stability of Algae Oil-water Emulsion

作　　者：桂仕林[1] 邢慧敏[1] 李琳[2] 何胜华[2] 生庆海[1] 马莺[2] 

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司乳品研发中心,内蒙古呼和浩特011500 [2]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090

出　　处：《食品研究与开发》2014年第3期51-54,共4页Food Research and Development

摘　　要：藻油富含对人体非常重要的多不饱和脂肪酸DHA(二十二碳六烯酸),将其制备成稳定的油/水乳化液成为其在乳品中应用的关键问题。采用蔗糖酯为乳化剂对其进行乳化包埋,研究乳化条件如乳化剂量、油水比率、pH和及均质条件对乳化液稳定性的影响。结果表明最适的乳化条件为:乳化剂添加量在5%以上,油水比1∶10(质量比,g∶g),pH>5,35 MPa压力下均质3个循环得到比较稳定的乳化液。The preparation of stable algae oil-in-water emulsion is critical for the success of enrichment docosahexaenoic acid （DHA） in milk. The present study was undertaken to experimentally investigate the effects of different process variables on emulsion stability. The emulsion was prepared using high pressure homogenizer with sugar ester as emulsifier. The variables studied include emulsifier dosage, ratio of oil to water, and pH as well as homogenization conditions. The results showed that the optimum process conditions are：pH〉5;emulsifier dosage, 5%;oil to water ratio, 1∶10（ratio fo weight,g∶g）;homogenization pressure 35 MPa, three cycles.

关 键 词：乳化液 乳化剂 乳化稳定性 蔗糖酯 藻油 

分 类 号：TQ645.6[化学工程—精细化工]