食品乳状液冻融稳定性的研究进展  

Advances in freeze-thaw stability of food emulsion research

作　　者：简俊丽 毛丽娟[1] 刘夫国[1] 高彦祥[1] 袁芳[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院功能配料与食品添加剂研发中心植物源功能食品北京市重点实验室

出　　处：《食品与发酵工业》2015年第4期236-240,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(31371836)资助

摘　　要：文中详细分析了食品乳状液冻融过程中的失稳机理,特别是油水两相在冷冻过程中的结晶化特点,并总结了影响乳液冻融稳定性的因素及改善方法,如控制油相和水相组成、控制冷冻速率和合理设计乳液组成等。This paper analyzed the mechanism of emulsion destabilization during freezing,especially the characteristics of aqueous and oil phase while freezing. Further more,it summarized the factors affecting the freeze-thaw stability of emulsion and approaches for improving the stability. For example,controlling the composition of aqueous and oil phase,controlling the freezing rate and designing the structure of emulsion. The study was aim to provide the reference for the study of frozen food.

关 键 词：破乳 冻融稳定性 冷冻速率 结晶化 

分 类 号：TS201[轻工技术与工程—食品科学]