以全谷物糙米为基质的临床营养乳剂的稳定性研究  

Study on stability of clinical nutritional emulsion with whole grain brown rice as matrix

作　　者：曹佳雯 唐小俊 马永轩 魏振承 张名位 张雁 张瑞芬 邓媛元 刘磊 遆慧慧 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430000 [2]广东省农科院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610

出　　处：《广东农业科学》2015年第11期80-86,共7页Guangdong Agricultural Sciences

基　　金：国家科技支撑计划项目(2012BAD33B10;2012BAD37B08);国家高技术研究发展计划项目(2013 AA102208);农业部"948"计划重点项目〔2011-G8(2)-5〕;国家公益性行业(农业)科研专项(201303071);广州市科技计划项目(2013J4500023;201300000077)

摘　　要：以沉淀率和乳析率为指标,研究蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯、羧甲基纤维素、黄原胶、海藻酸钠、瓜尔豆胶、微晶纤维素等乳化剂和稳定剂及均质加工工艺对以全谷物糙米为基质的临床营养乳剂稳定性的影响,优化确定乳化剂和稳定剂的最佳配方及均质加工的最佳工艺条件。结果表明,乳化剂的最佳配方为蔗糖脂肪酸酯与蒸馏单硬脂酸甘油酯按5∶5搭配,添加量为0.1%;稳定剂的最佳配方为羧甲基纤维素0.05%、瓜尔豆胶0.15%和微晶纤维素0.25%;均质加工的最佳条件为压力20 MPa、温度60℃、均质2次。在此条件下,以全谷物糙米为基质的临床营养乳剂表现出较好的乳化稳定性。Taking deposition rate and milk precipitation rate as evaluation index, the effects of sucrose fatty acid ester, distillation monostearin, carboxymethyl cellulose, xanthan gum, sodium alginate, guar gum, microcrystalline cellulose and homogeneous conditions on stability of clinical emulsion with whole grain brown rice as matrix were studied, and the stabilizer, emulsifier and homogeneous conditions were optimized and determined. The results showed that the best emulsifier was sucrose fatty acid ester and distillation monostearin with ratio of 5 ： 5, and the dosage of mixed emulsifier was 0.1%. The best stabilizer was mixture of 0.05% carboxymethyl cellulose, 0.15% guar gum and 0.25% microcrystalline cellulose. And the optimum homogeneous conditions were as follows： homogenization pressure of 20 MPa, homogenization temperature at 60℃ and 2 times.

关 键 词：临床营养乳剂 全谷物 稳定性 乳化剂 稳定剂 均质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]