乳化剂对芝麻酱稳定性的影响  

The Influence of Emulsifiers on the Stability of Sesame Paste

作　　者：毕海燕[1] 邵悦[1] 马勇[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁锦州121000

出　　处：《食品研究与开发》2016年第1期5-8,共4页Food Research and Development

基　　金：辽宁省教育厅重点实验室项目(2009S004);辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心"与"辽宁省食品安全重点实验室"开放课题(LNSAKF2011027)

摘　　要：分析芝麻酱长期放置后分层、板结现象的原因,研究乳化剂的加入方法以及乳化剂的配比对芝麻酱稳定性的影响。蔗糖酯与单甘酯复配后的乳化效果好于二者单独使用的乳化效果,蔗糖酯∶单甘酯=2∶3的复合乳化剂的乳化效果最好,乳化溶液透光率为68.3%;复合乳化剂与芝麻酱中油脂的质量比为3.50%,乳化效果最好,乳化溶液透光率为72.1%;向芝麻中加入复合乳化剂,再研磨成芝麻酱,其上浮指数(0.01%)小、稳定性大,呈棕黄色,放置100 d未析油;而向芝麻酱中加入复合乳化剂的酱体发灰,其上浮指数(0.11%)大、稳定性小,放置60d后出现析油、麻渣板结现象。After analyzing the reasons of sesame paste sedlmentation during a long time store, the effect on stability of sesame paste of the addition methods and the emulsifier ratio had been researched. The emulsification effect of sucrose ester compound with monoglyceride was better than it of the separate use, ratio of sucrose ester and monoglyceride for 2 ∶ 3 was the best, and the light transmittance of the emulsion was 68.3 %. The emulsification effect was the best when the mass ratio of composite emulsifier and grease in sesame paste was 3.50 %, and the light transmittance of the emulsion was 72.1 %. Grind sesame to paste after adding composite emulsifier to the sesame. The ascents exponent（0.01 %） of the paste was low, the stability of it was high and the color of it was claybank. There is no oil perspiring phenomenon after a 100 d store. But paste becomes gray when composite emulsifier was added to the paste directly, the ascents exponent（0.11 %） of the paste was large and the stability of it was poor. The phenomenon of oil perspiring and sedlmentation comes out after a 60 d store.

关 键 词：芝麻酱 稳定性 复合乳化剂 添加方式 

分 类 号：TS264.2[轻工技术与工程—发酵工程]