常用食品乳化剂对复合骨汤乳化稳定效果的影响  

Effect of Commonly Used Food Emulsifiers on Emulsification Stability of Compound Bone Soup

作　　者：张立彦 杜晓婷 杨杨 张挺[2] ZHANG Li-yan;DU Xiao-ting;YANG Yang;ZHANG Ting(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;School of Public Administration,Guangzhou City Polytechnic,Guangzhou 510405,China)

机构地区：[1]华南理工大学食品科学与工程学院,广州510640 [2]广州城市职业学院公共管理学院,广州510405

出　　处：《中国调味品》2023年第8期1-5,共5页China Condiment

基　　金：广州市科技计划项目(202206010178)。

摘　　要：以稳定系数R值、平均粒径D[4,3]及粒径分布系数PDI、Zeta电位和乳液黏度为指标,探究了不同食品乳化剂(蔗糖酯、单甘酯、吐温80、大豆卵磷脂和酪蛋白酸钠)及其添加量对复合骨汤乳化稳定效果的影响。研究结果表明,与原复合骨汤相比,添加乳化剂后复合骨汤乳液的稳定性都得到显著提高(P<0.05);5种乳化剂的最佳乳化效果添加浓度分别为蔗糖酯2.5%、单甘酯2.5%、吐温800.5%、大豆卵磷脂2.5%、酪蛋白酸钠2.0%;不同乳化剂对复合骨汤乳液的乳化、稳定效果和机制不同,优劣次序为吐温80>大豆卵磷脂>蔗糖酯>单甘酯>酪蛋白酸钠;结合乳液稳定性及感官评价结果,复合骨汤中分别添加2.5%蔗糖酯和1.5%大豆卵磷脂时稳定性和感官品质最好。With stability coefficient R value,average particle size D[4,3]and particle size distribution coefficient PDI,Zeta potential and emulsion viscosity as the indexes,the effects of different food emulsifiers(sucrose ester,monoglyceride,Tween 80,soybean lecithin and sodium caseinate)and their addition amounts on emulsification stability of compound bone soup are investigated.The research results show that compared with the original compound bone soup,the stability of compound bone soup emulsion is significantly improved after adding emulsifiers(P<0.05).The five emulsifiers have the optimal emulsification effect with the addition concentrations of sucrose ester 2.5%,monoglyceride 2.5%,Tween 800.5%,soybean lecithin 2.5%and sodium caseinate 2.0%;the emulsifying and stabilizing effects and mechanism of different emulsifiers on compound bone soup emulsion are different,and the order is Tween 80>soybean lecithin>sucrose ester>monoglyceride>sodium caseinate.Combining the emulsion stability with sensory evaluation results,the compound bone soup with 2.5%sucrose ester and 1.5%soybean lecithin has the best stability and sensory quality.

关 键 词：复合骨汤 乳液 乳化剂 乳化稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]