乳化型被膜剂制备及在槟榔被膜中的应用  

Preparation of Emulsified Coating Agent and Its Application in Areca Nut Coating

作　　者：简小朋 何家伟 陈坤 JIAN Xiaopeng;HE Jiawei;CHEN Kun(Hunan Wuzizui Food Co.,Ltd.,Xiangtan 411228)

机构地区：[1]湖南伍子醉食品有限公司,湘潭411228

出　　处：《食品工业》2021年第8期22-25,共4页The Food Industry

摘　　要：为了改善槟榔产品的背胶效果、提升亮度、减少起球和粘手现象,试验以色拉油为主要原料,非离子型表面活性剂单甘酯和蔗糖酯复配为乳化剂,天然高分子明胶为稳定剂,采用高速剪切乳化法制备了水包油型(O/W)色拉油乳液,用该乳液对食用槟榔进行被膜。考察乳化剂HLB值及用量、色拉油用量、稳定剂用量、乳化温度、剪切速度、剪切时间等制备条件对色拉油乳液性能剂被膜效果的影响。结果显示,最佳工艺条件为:在乳液体系中W(色拉油)=35%,W(乳化剂)=10%,W(稳定剂)=0.3%,W(水)=54.7%;乳化温度45℃,剪切速度8000 r/min,剪切时间10 min。在上述工艺条件下,所制得的色拉油乳液外观呈乳白色、细腻、均一的液体,具有良好的被膜效果。In order to improve the gum effect of the betel nut,to enhance brightness and to reduce pilling and sticking,the oil in water(O/W)salad oil emulsion was prepared by using high-speed salad and oil as the main raw material,emulsifier of non-ionic surfactant and monoglyceride and sucrose ester as emulsifier,natural polymer gelatin as stabilizer.The oil in water(O/W)salad oil emulsion was prepared by high-speed shearing emulsification.The effects of the HLB value and dosage of emulsifier,the amount of salad oil,the amount of stabilizer,the temperature of emulsification,the shear rate and the shear time on the effect of the film on the performance of salad oil emulsion were investigated.The optimum technological conditions were determined as follows:in the emulsion system,W(salad oil)=35%,W(emulsifier)=10%,W(stabilizer)=0.3%,W(water)=54.7%,emulsification temperature 45℃,shear rate 8000 r/min and shear time 10 min.Under the above process conditions,the salad oil emulsion had the appearance of milky white,fine and homogeneous liquid,and had good film effect.

关 键 词：槟榔 乳化 被膜剂 表面活性剂 

分 类 号：TS205[轻工技术与工程—食品科学]