整蛋白/短肽复合型特膳营养乳的乳化稳定剂配方与均质工艺优化  

Formula and Homogenate Optimization of Whole Protein and Peptide Compound Clinical Nutrition Emulsion

作　　者：马永轩[1] 张名位[1] 魏振承[1] 张雁[1] 张瑞芬[1] 邓媛元[1] 

机构地区：[1]广东省农业科学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,广州510610

出　　处：《中国食品学报》2016年第7期113-120,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD33B10;2012BAD37B08);国家"863"计划项目(2013AA102208;2013AA102201);广东省社会发展攻关项目(2014A020220005;2011A080403019);广东省重点实验室建设项目(2012A0 61100004)

摘　　要：本文分析了影响整蛋白/短肽复合型特膳营养乳稳定性的主要因素,对其乳化稳定剂的配方及均质加工工艺进行系统优化。结果表明:特膳营养乳的最适HLB为8.40,即蔗糖脂肪酸酯与蒸馏单硬脂酸甘油酯的最佳配比为5:5,复合乳化剂的添加量为0.2%;稳定剂的最佳配方为羧甲基纤维素0.12%,黄原胶0.05%和海藻酸钠0.02%;最佳均质条件为均质压力20 MPa,均质温度60℃,均质次数2次。The major factor affected the stability of whole protein and peptide compond clinical nutrition emulsion was investigated. The optimum emulsion stabilizer and homogeneous conditions were systematically studied. The results showed that： The optimum concentration of HLB in the system was 8.40. The best ratio of sucrose fatty acid ester and distillation monostearin was 5 ∶5, and the dosage of mixed emulsifier was 0.2%. The optimum concentration of the best stabilizer was 0.12% carboxymethyl cellulose, 0.05% xanthan gum and 0.02% sodium alginate. And the optimum homogeneous conditions were： homogenization pressure was 20 MPa, homogenization temperature was 60 ℃ and homogenized for 2 times.

关 键 词：整蛋白 短肽 营养乳 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]