一种水包油包胶型乳液的制备及其在乳化肠中的应用  

Preparation of a Solid-in-Oil-in-Water(S/O/W) Emulsion and Its Application in Emulsified Sausages

作　　者：刘小飞 王旭[1] 王鹏杰[1] 张思荟[1] 张炎 LIU Xiaofei;WANG Xu;WANG Pengjie;ZHANG Sihui;ZHANG Yan(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Department of Food and Bioengineering,Beijing Vocational College of Agriculture,Beijing 102442,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京农业职业学院食品与生物工程系,北京102442

出　　处：《肉类研究》2020年第2期40-45,共6页Meat Research

基　　金：现代农业产业技术体系北京市生猪产业创新团队项目（BAIC02-2019）

摘　　要：以结冷胶和无水氯化钙为内水相凝固剂,酪蛋白酸钠为外水相乳化剂,制备一种水包油包胶(S/O/W)型乳液。以多重乳液粒径和分布为指标,研究酪蛋白酸钠添加量对S/O/W型多重乳液加工适应性的影响。结果表明:正交试验得到S/O型单重乳液最佳制备条件为:内水相中结冷胶添加量0.2%、无水氯化钙添加量0.5%;内水相乳化剂聚甘油蓖麻醇酯添加量2.5%;油相为精炼猪油,油水体积比3∶2;剪切速率17500 r/min,剪切时间1.5 min。将制得的S/O型单重乳液与不同添加量酪蛋白酸钠混合制得S/O/W型多重乳液。当酪蛋白酸钠添加量0.1%时,S/O/W型多重乳液粒径符合加工要求,且贮藏、热处理、剪切稳定性较好。以多重乳液替代猪脂肪制备的低脂乳化肠与高脂(精炼猪油含量20%)乳化肠外观不存在明显差异;微观结构观察结果表明,多重乳液在乳化肠中包裹良好、分布均匀。In this paper,a new solid-in-oil-in-water(S/O/W)emulsion was developed using gellan gum and calcium chloride as the inner aqueous phase coagulant and caseinate sodium as the outer aqueous phase coagulant.The effect of the amount of caseinate sodium on the processing suitability of S/O/W emulsions was investigated by measuring particle size and size distribution.Using an orthogonal array design,the optimum conditions for preparing single aqueous phase emulsions were determined as follows:0.2%(m/m)gellan gum and 0.5% calcium chloride,2.5% polyglycerolpolyricinoleate in the inner aqueous phase,refined lard-water at 3:2(V/V)as the oil phase,shear rate 17500 r/min,and shearing time 1.5 min.S/O/W emulsions were obtained by mixing the single aqueous phase emulsion with different amounts of caseinate sodium,and the one with 0.1%caseinate sodium met the requirements for processing and was stable to storage,thermal treatment and shearing treatment.There was no striking difference in the appearance of low-fat emulsified sausages with the S/O/W emulsion as a fat replacer compared to high-fat emulsified sausages with 20%refined lard.Laser confocal microscope showed that fat was dispersed better in the low-fat sausages than in the control.

关 键 词：水包油包胶(S/O/W)型乳液 结冷胶 猪油 酪蛋白酸钠 聚甘油蓖麻醇酯 乳化肠 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]