香料乳状液的稳定性研究  

Study on the Stability of Flavouring Emulsion

作　　者：雍国平[1] 肖洪 姚彬 阎向阳[1] 方智勇[1] 

机构地区：[1]中国科学技术大学经济技术学院食品科学与工程系,合肥市美菱大道121号230052 [2]河南省烟草公司生产处,郑州市政七街7号450003 [3]新疆卷烟厂,新疆维吾尔自治区奎屯市833200

出　　处：《烟草科技》2001年第4期10-11,共2页Tobacco Science & Technology

摘　　要：香料在乳状液中因明胶 (成膜材料 )所形成的保护性包膜而增强稳定性。影响乳状液稳定的因素有乳化剂浓度、乳化温度以及明胶浓度等。正交试验结果表明 ,香料乳状液稳定的优化条件是 :乳化剂浓度 0 .3%～ 0 .4 %、乳化温度 60℃、明胶 (成膜材料 )浓度 4 .0 %～ 5.0 %。The stability of flavouring emulsion is enhanced by addition of gelatin, a coating material. The factors of affecting the stability of flavoring emulsion included the emulsification temperature, the concentrations of emulsifier and gelatin, and etc. The results of orthogonal experiment showed that the optimum conditions of stable emulsion were as follows: the concentration of emulsifier was 0.3%～0.4%, the concentration of gelatin was 4.0 %～5.0%, and the emulsification temperature was 60℃.

关 键 词：香料浮状液 稳定性 成膜材料 正交试验 烟草 卷烟 

分 类 号：TS264.3[轻工技术与工程—发酵工程] TS452[轻工技术与工程—食品科学与工程]