不同乳化剂对牛骨白汤稳定性的影响  

Effect of different emulsifiers on the stability of beef bone white soup

作　　者：高浩源 李苗云[1] 赵莉君[1] 赵改名[1] 朱瑶迪 马阳阳 林菊 张洁 GAO Haoyuan;LI Miaoyun;ZHAO Lijun;ZHAO Gaiming;ZHU Yaodi;MA Yangyang;LIN Ju;ZHANG Jie(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《河南农业大学学报》2022年第2期290-300,共11页Journal of Henan Agricultural University

基　　金：国家现代农业产业技术体系资助项目(CARS-37);河南省重点研发与推广专项(科技攻关)项目(212102110081);河南省杰出青年科学基金项目(212300410008);中国博士后基金面上项目(2020M672219);河南农业大学科技创新基金项目(KJCX2020A17)。

摘　　要：【目的】探讨不同乳化剂对牛骨白汤的乳化效果,以促进牛骨白汤标准化、规模化生产。【方法】以牛骨素和牛油为主要原料制备牛骨白汤,以乳化度、粒径分布、表观黏度和流变行为作为评判依据,探究不同乳化剂(单硬脂酸甘油酯、丙二醇脂肪酸酯、Span80和阿拉伯胶)对牛骨白汤稳定性的影响,以乳化度为响应值进行响应面试验,同时建立数学模型并验证其可靠性。【结果】与未添加乳化剂组(空白组)相比,4种乳化剂的添加对牛骨白汤的乳化稳定性均有显著性影响(P<0.05)。最佳工艺条件为添加质量分数0.8%丙二醇、质量分数0.7%单甘酯以及质量分数0.8%阿拉伯胶,此时制备的牛骨白汤乳化度为0.92,乳化稳定性较好。【结论】确定了高稳定性、品质良好的牛骨白汤制备工艺,为畜禽骨工业化应用提供理论基础和参考依据。【Objective】To explore the emulsifying effect of different emulsifiers on beef bone white soup,so as to promote the standardized and large-scale production of beef bone white soup.【Method】Beef bone white soup was prepared with bovine ossein and butter as the main raw materials.Based on emulsifiability,particle size distribution,apparent viscosity and rheological behavior,the effects of different emulsifiers(glycerol monostearate,propylene glycol fatty acid ester,Span80 and Arabic gum)on the stability of beef bone white soup were explored.Response surface experiment was conducted with emulsification as response value,and a mathematical model was established and its reliability was verified.【Result】Compared with the blank group,the addition of four emulsifiers had significant effects on the emulsion stability of beef bone white soup(P<0.05).The optimal process conditions were as follows:0.8%propylene glycol,0.7%monoglyceride and 0.8%Arabic gum were added,and the emulsifiability of beef bone white soup prepared at this time was 0.92,with good emulsifying stability.【Conclusion】The preparation technique of beef bone white soup can be used to improve the stability and quality,and provide theoretical basis and reference for the industrialized application of animal bone.

关 键 词：乳化剂 牛骨白汤 乳化稳定性 流变特性 响应面分析法 

分 类 号：S823[农业科学—畜牧学] TS229[农业科学—畜牧兽医]