以牛脂肪为基底乳化脂的制备  

Preparation of Emulsified Fat Based on Bovine Fat

作　　者：赵改名[1] 司羽平 李嘉辉 孙灵霞[1] 郭旗 许龙 李蓓蓓 李航 ZHAO Gai-ming;SI Yu-ping;LI Jia-hui;SUN Ling-xia;GUO Qi;XU Long;LI Bei-bei;LI Hang(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Hengdu Food Co.,Ltd.,Zhumadian 463700,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]河南恒都食品有限公司,河南驻马店463700

出　　处：《中国调味品》2025年第4期132-146,共15页China Condiment

基　　金：国家现代农业产业技术体系建设专项(CARS-37)。

摘　　要：为弥补现有脂肪替代品的不足,该研究旨在以牛脂肪为基础,制备一种稳定性高、适用于多种产品的乳化脂肪。以单甘酯、卵磷脂、酪蛋白酸钠、吐温80和大豆分离蛋白为乳化剂,以微观结构、粒径、粒度分布和乳化稳定性为指标,研究了不同乳化剂和油水配比对乳化体系的影响。通过单因素试验和正交试验,确定乳化脂肪的最佳配比为40%脂肪、60%水、1.25%单甘酯、0.60%卵磷脂、1.10%酪蛋白酸钠、0.3%吐温80、1.2%大豆分离蛋白。在此条件下,乳化脂肪表现出最高的稳定性,可以进一步应用于乳化肉制品。In order to compensate for the shortcomings of current fat substitutes,the aim of this study is to prepare a kind of emulsified fat with high stability and suitability for multiple products based on bovine fat.The effects of different emulsifiers and oil-water ratios on the emulsification system are investigated using monoglyceride,lecithin,sodium caseinate,Tween 80 and soy protein isolate as the emulsifiers,with microstructure,particle size,particle size distribution and emulsification stability as the indexes.Through single factor test and orthogonal test,the optimal ratio of emulsified fat is determined to be 40%fat,60%water,1.25%monoglyceride,0.60%lecithin,1.10%sodium caseinate,0.3%Tween 80 and 1.2%soy protein isolate.Under these conditions,the emulsified fat exhibits the highest stability and can be further applied in emulsified meat products.

关 键 词：牛脂肪 乳化剂 乳化脂 乳化稳定性 响应面 

分 类 号：TS201.22[轻工技术与工程—食品科学]