新型乳化剂在咖啡乳饮料中的应用研究  

The application of new emulsifier in coffee-based beverage

作　　者：郑自健 范耀辉 杨菁 胡道华 ZHENG Zi-jiang;FAN Yao-hui;YANG Jing;HU Dao-hua(Guangzhou Masson Technology Industrial Co.,Ltd.,Guangzhou 510385)

机构地区：[1]广州美晨科技实业有限公司,广州510385

出　　处：《中国食品添加剂》2018年第7期150-154,共5页China Food Additives

摘　　要：蔗糖脂肪酸酯在咖啡乳饮料中能够提供良好的乳化性能,同时蔗糖脂肪酸酯能够提供抑制耐热性芽孢杆菌作用的性能。本探究针对蔗糖脂肪酸酯在咖啡乳饮料发挥的重要性能,通过选用了不同类型的乳化剂进行研究。通过进行单因素实验和长期观察,探究是否有乳化剂能有效取代蔗糖脂肪酸酯在咖啡乳饮料中的添加使用。研究结果表明,对于蔗糖脂肪酸酯在咖啡乳饮料的使用,使用新型聚甘油脂肪酸酯PD能够在稳定性能和乳化性能上取代蔗糖脂肪酸酯的添加;而在针对耐热性芽孢的抑制性能上,PD在实验到本文攒写期间内表现的效果与蔗糖脂肪酸酯的效果无明显差异,没发生任何变败,但是在目前的实验阶段中,样品仍在静置观察中,对于PD抑制芽孢性能的作用仍需继续观察,同时,新型聚甘油脂肪酸酯PD在咖啡乳饮料的添加量与蔗糖脂肪酸酯的添加量为一致,较大程度减少原料成本。Resent research indicate that sucrose fatty acid esters perform well in coffee-based beverage as emulsifier,and it inhibits bacillus sporothermodurans reproductive function at the same time. Several kinds of emulsifier were compared with sucrose fatty acid esters in the experiment. As a result of single factor experiment and long-term observation,new type polyglycerol esters of fatty acids PD showed a good stability and emulsifying and can substitute of sucrose fatty acid. In terms of preventing bacillus sporothermodurans,PD showed the as the same ability as sucrose fatty acid esters during the experiments. The amount of the new type polyglycerol esters of fatty acids PD was the same with sucrose fatty acid,but the cost were much lower.

关 键 词：聚甘油酯 芽孢 蔗糖酯 咖啡乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]