不同乳化剂对植物奶油稳定性的影响  

Effects of Different Emulsifiers on the Stability of Vegetable Cream

作　　者：范媛媛 张阳阳 秦新磊 范军营 FAN Yuanyuan;ZHANG Yangyang;QIN Xinlei;FAN Junying(D.CO International Food Co.,Ltd.,Jiaozuo 454850,China)

机构地区：[1]大咖国际食品有限公司,河南焦作454850

出　　处：《食品安全导刊》2022年第26期45-49,54,共6页China Food Safety Magazine

摘　　要：本研究以氢化棕榈仁油和氢化植物油为主要原料,通过测试植物奶油的粒径和垂直扫描宏观分析测试(Turbiscan),研究不同乳化剂、乳化剂复配物及乳化剂添加比例对植物奶油稳定性的影响。结果表明,当蔗糖脂肪酸酯和硬脂酰乳酸钠复配后,会破坏植物奶油的稳定体系;加入硬脂酰乳酸钠的植物奶油,其稳定性优于加入其他乳化剂的植物奶油,当硬脂酰乳酸钠添加比例为2‰时,稳定效果最佳,此时奶油的粒径分布集中,体积分数最小,分散体系最稳定;不同的硬脂酰乳酸钠添加比例对植物奶油黏度无显著影响。In this study, hydrogenated palm kernel oil and hydrogenated vegetable oil were used as the main raw materialsto study the effects of different emulsifiers, emulsifier mixtures and emulsifier addition ratio on the stability of vegetable cream by testing the particle size of vegetable cream and vertical scanning macro analysis(Turboscan).The results showed that when sucrose fatty acid ester and sodium stearoyl lactylate were compounded, the stable system of vegetable cream would be destroyed. But the vegetable cream added with sodium stearoyl lactylate has better stability than the vegetable cream with other emulsifiers. When the addition ratio of sodium stearoyl lactylate is 2‰, the stabilization effect is the best. At this time, the particle size distribution of cream is concentrated and the volume fraction is the smallest, the most stable dispersion system, and different addition ratios of sodium stearoyl lactylate had no significant effect on the viscosity of vegetable cream.

关 键 词：乳化剂 植物奶油 粒径 垂直扫描宏观分析测试(Turbiscan) 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]