三种乳化增稠剂对花生乳稳定性的研究  

Study on stability of peanut milk by three emulsifying thickeners

作　　者：付丽[1] 赵康 刘旖旎 申晓琳[1] 高雪琴[1] FU Li;ZHAO Kang;LIU Yini;SHEN Xiaolin;GAO Xueqin(College of Food and Biological Engineering,Henan university of Animal Husbandry and Economy,Zhengzhou Henan 450046;Food Science College of Northeast Agricultural University,Harbin Heilongjiang 150000)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046 [2]东北农业大学食品学院,黑龙江哈尔滨150000

出　　处：《现代牧业》2021年第2期40-48,共9页Modern Animal Husbandry

摘　　要：主要研究瓜尔豆胶、亚麻籽胶、蔗糖脂肪酸酯三种乳化增稠剂对花生乳稳定性的影响,以不添加稳定剂的花生牛奶为对照组,测定花生乳的稳定系数、黏度、离心沉降率、油脂析出率,通过单因素实验筛选出瓜尔豆胶、亚麻籽胶、蔗糖脂肪酸酯的最适量分别是0.08%、0.1%、0.1%;然后通过三因素三水平的正交实验,以稳定系数、油脂析出率为测试指标,优化出了花生乳复合稳定剂适宜配比为:瓜尔豆胶0.08%、亚麻籽胶0.10%、蔗糖脂肪酸酯0.1%。用此复合稳定剂加工的花生乳稳定性大大增加,稳定系数为97.32%,油脂析出率为2.00%,且无明显的沉淀。本研究的目的是为花生乳的工业化生产所需的安全、高效复合稳定剂的开发提供思路。It mainly studied the effects of three kinds of emulsified thickeners such as guar gum,linseed gum and sucrose fatty acid ester on the stability of peanut milk.The peanut milk without stabilizer was used as control,firstly by stability coefficient,viscosity,centrifugal sedimentation rate and oil precipitation rate of peanut milk were determined.The optimal additions of guar gum,linseed gum and sucrose fatty acid ester were 0.08%,0.1%,0.1%in the single factor experiment,respectively.Then,through the orthogonal experiment of three factors and three levels,with stability coefficient and oil precipitation rate as test indexes,the optimum ratio of peanut milk compound stabilizer was optimized as follows:guar gum 0.08%,flaxseed gum 0.10%,sucrose fatty acid ester 0.1%.The stability of peanut milk processed with this compound stabilizer was significantly increased,the stability coefficient was 97.32%,the oil precipitation rate was 2.00%and there was no obvious precipitation.A safe and efficient compound stabilizer was developed for the industrial production of peanut milk.

关 键 词：乳化增稠剂 花生乳 稳定系数 稳定性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]