不同乳化剂对油脂乳化稳定性的比较研究  

Comparative Study of Emulsifying Stability of Oils and Fats with Different Emulsifiers

作　　者：谭秀山[1] 张金龙[1] 曹娅[1] TAN Xiushan;ZHANG Jinlong;CAO Ya(College of Culinary and Catering Management,Xinjiang Vocational University,Urumqi,Xinjiang 830013,China)

机构地区：[1]新疆职业大学烹饪与餐饮管理学院,新疆乌鲁木齐830013

出　　处：《农产品加工》2024年第15期33-36,40,共5页Farm Products Processing

基　　金：新疆维吾尔自治区区域协同创新专项项目“酸马奶中益生菌的益生特性及产品研发”(2022E01028)。

摘　　要：乳化剂因其亲水亲油的性质成为制备乳液过程中不可或缺的原料之一,可以降低水的表面张力,帮助不溶于水的物质与水结合,目前对乳化剂乳化能力的研究较少。以大豆磷脂、牛胆盐、蔗糖酯、单甘酯、速能为乳化剂,大豆油、橄榄油、棉籽油为油相,探究不同浓度不同品种的乳化剂对不同油脂的乳化情况,以乳液的分层时间来判断乳液的乳化稳定性。结果表明,在5种乳化剂的处理下,大豆油乳液均表现出良好的稳定性,且其分层时间高于橄榄油和棉籽油。在相同乳化剂处理条件下,随着乳化剂添加量的增加,乳液的稳定时间也呈现逐步增加的趋势。在相同油相不同乳化剂条件下,大豆磷脂具有最长的稳定时间,表现出良好的乳化能力。在乳液制备中大豆油和大豆磷脂具有较好的乳液稳定性,试验结果为食品工业中乳剂的制备和利用提供理论参考。Emulsifiers are indispensable raw materials in the process of preparing emulsions due to their hydrophilic-lipophilic properties,which can reduce the surface tension of water and help insoluble substances bind with water.However,research on the emulsifying ability of emulsifiers was limited.In this study,soy lecithin,bile salt,sucrose ester,monoglyceride,suneng and sucrose fatty acid ester were used as emulsifiers,and soybean oil,olive oil,and cottonseed oil were used as oil phases to investigate the emulsification of different oils by emulsifiers of different concentrations and varieties.The emulsion stability of the emulsion was judged by the stratification time of the emulsion.The results showed that under the treatment of five emulsifiers,the emulsions of soybean oil exhibited good stability,with their stratification time higher than that of olive oil and cottonseed oil.Under the same emulsifier treatment conditions,the overall trend was that the stability time of the emulsion gradually increased with the increasing addition of emulsifier.Under the same oil phase and different emulsifier conditions,soy lecithin had the longest stability time,demonstrating good emulsifying ability.In emulsion preparation,soybean oil and soy lecithin exhibit good emulsion stability,providing theoretical reference for the preparation and utilization of emulsifiers in the food industry.

关 键 词：乳化剂 油脂 乳液 分层时间 乳化稳定性 

分 类 号：S816.7[农业科学—饲料科学]