辣椒红色素乳液的研究  

Research of capsicum red pigment emulsion

作　　者：郝长虹[1] 王卓[1] 张美然[1] 孙平[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品添加剂》2015年第11期60-66,共7页China Food Additives

基　　金：国家科技支撑计划:"食用色素制备关键技术研究与产业化"(2011BAD23B02)

摘　　要：以辣椒红色素油脂为主料,对不同乳化剂及乳化条件进行实验筛选,以制得稳定、亲水型的色素乳液制品。通过对乳化时间t_1、乳化温度、剪切转速等条件的实验测试,进行以吸光度、上浮率为指标的评估综合分析。实验结果表明,采用复配乳化剂Span80(10%)+Tween80(90%),黄原胶为稳定剂时,乳化温度为50℃,乳化时间t_1为30min,剪切转速为14000r/min时,其乳化效果最佳,色素乳液稳定性最好。Taking the Capsanthin oil as a main material,experimented with different emulsifiers and emulsification conditions to obtain a stable,hydrophilic emulsion products.Performed a comprehensive analysis and evaluation using absorbance and floating rate as the indices through the test of emulsification time t_1,emulsifying temperature,shear speed and other conditions.The experimental results indicated that with emulsifiers Span80（10%）＋ Tween80（90%）,xanthan gum as a stabilizer,50℃ emulsification temperature,30 minutes emulsifying time,14000r/min shearing speed,the emulsifying effect is best and the emulsion is most stable.

关 键 词：辣椒红色素 乳化 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]