吐温80与单甘酯二元复配乳化剂对复合骨汤乳液稳定性的影响  

Effect of Binary Compound Emulsifier of Tween 80 and Monoacylglyceride on the Stability of Compound Bone Soup Emulsion

作　　者：章镇 张立彦 贺紫琼 杨杨 ZHANG Zhen;ZHANG Li-yan;HE Zi-qion;YANG Yan(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]华南理工大学食品科学与工程学院,广州510640

出　　处：《中国调味品》2023年第6期15-20,共6页China Condiment

基　　金：2022年广州市重点研发计划农业和社会发展科技专题项目(202206010178)。

摘　　要：研究了吐温80与单甘酯(MG)、大豆卵磷脂(SL)及微晶纤维素(MC)二元乳化剂的复配HLB值对复合骨汤乳液的乳化稳定效果及感官品质的影响,并通过测定乳液平均粒径D_([4,3])及粒径分布、Zeta电位、黏度等指标探讨了复配乳化剂稳定骨汤乳液的内在原因。结果表明,在吐温80-MG的复配HLB值为8,或吐温80-SL的复配HLB值为9,或吐温80-MC的复配HLB值为11时,复合骨汤乳液均表现出良好的乳化稳定性,乳液中乳滴具有最小粒径D_([4,3])值和粒径分布系数PDI值,较高的Zeta电位绝对值和乳液黏度值,乳液的感官接受度也最高。吐温80与MG、MC两两复配后具有明显的协同增效作用,但与SL的协同效应不明显,吐温80-MG复配对骨汤乳液的乳化稳定效果优于其他两组二元复配乳化剂。二元乳化剂的复配HLB值显著影响骨汤乳液的感官评分,影响作用与骨汤乳液稳定性及吐温80风味相关。The effect of compound HLB value of binary emulsifier of Tween 80 and monoacylglyceride(MG),soy lecithin(SL)and microcrystalline cellulose(MC)on emulsification stability and sensory quality of compound bone soup emulsion is studied.The internal causes of the compound emulsifier stabilizing bone soup emulsion are explored by determining the indexes such as the average particle size D_([4,3]),particle size distribution,Zeta potential and viscosity of the emulsion.The results show that the compound bone soup emulsion shows good emulsification stability at Tween 80-MG compound HLB value of 8,or Tween 80-SL compound HLB value of 9,or Tween 80-MC compound HLB value of 11.The emulsion droplets in the emulsion have the minimum particle size D_([4,3]) value,particle size distribution coefficient PDI value,higher the absolute value of Zeta potential and emulsion viscosity value,and the highest sensory acceptability of the emulsion.Tween 80 has obvious synergistic effect when it is mixed with MG and MC,but has no obvious synergistic effect with SL.The emulsification stability of Tween 80-MG on bone soup emulsion is better than that of other two binary compound emulsifiers.The compound HLB value of binary emulsifier significantly influences the sensory score of bone soup emulsion,which is related to the stability of bone soup emulsion and Tween 80 flavor.

关 键 词：吐温80 二元复配乳化剂 乳液稳定性 感官品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]