不同食品乳化剂加工耐受性研究  

Study on processing tolerance of different food emulsifiers

作　　者：李文强[1] 薛玉清[1] 张妍 邓颖颖 成官哲[1] 胡君荣[1] 罗洁[1] 李言郡[1,2] LI Wenqiang;XUE Yuqing;ZHANG Yan;DENG Yingying;CHENG Guanzhe;HU Junrong;LUO Jie;LI Yanjun(Hangzhou Wahaha Group Co.,Hangzhou 310018;Zhejiang Key Laboratory of Food Bioengineering,Hangzhou 310018)

机构地区：[1]杭州娃哈哈集团有限公司,杭州310018 [2]浙江省食品生物工程重点实验室,杭州310018

出　　处：《中国食品添加剂》2022年第10期181-187,共7页China Food Additives

摘　　要：文章研究了聚甘油酯、蔗糖酯、单甘酯、磷脂、柠檬酸酯、乳酸脂肪酸甘油酯、双乙酰酒石酸单双甘油酯、酪蛋白酸钠等食品饮料常用乳化剂,在加工过程中对离子、剪切、温度等条件的耐受性及乳化椰子油的稳定性。通过粒度分析仪评估了不同乳化剂在均质、离子、加热、剪切等不同条件下的乳化效果;以Turbiscan、Lumisizer稳定性扫描结果,评估不同乳化剂对椰子油的乳化稳定性。结果表明:乳酸脂肪酸甘油酯乳化椰子油效果较差,且乳酸脂肪酸甘油酯对热、剪切、离子等耐受性较差;单甘酯、蔗糖酯、磷脂对热、剪切耐受性较好;蔗糖酯、酪蛋白酸钠对离子、热耐受性较好;只有蔗糖酯对热、剪切、离子等综合因素作用的耐受性较好,对椰子油具有较好的乳化效果。This paper studies the common emulsifiers used in food and beverage,such as polyglyceride,sucrose ester,monoglyceride,phospholipid,citrate,lactic acid fatty acid glyceride,diacetyl tartrate monodiglyceride and sodium caseinate,their tolerance to ion,shear,temperature and other conditions in the processing process,and the stability of emulsified coconut oil.The emulsifying effects of different emulsifiers under different conditions such as homogenization,ion,heating and shearing were evaluated by particle size analyzer;Based on the stability scanning results of Turboscan and Lumisizer,the emulsifying stability of different emulsifiers on coconut oil was evaluated.The results showed that the emulsifying effect of lactic acid fatty acid glyceride on coconut oil was poor,and the tolerance of lactic acid fatty acid glyceride to heat,shear and ion was poor;Monoglyceride,sucrose ester and phospholipid had good resistance to heat and shear;Sucrose ester and sodium caseinate had good tolerance to ions and heat;Only sucrose ester had good tolerance to heat,shear,ion and other comprehensive factors,and had good emulsifying effect on coconut oil.

关 键 词：食品 乳化剂 饮料 耐受性 

分 类 号：TS202.3[轻工技术与工程—食品科学]