中性营养乳剂加工过程中奶皮产生机理及控制措施研究
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摘要
为探究乳化剂和稳定剂对中性营养乳剂稳定性的影响,试验考察了乳化剂和稳定剂对营养乳剂稳定性的影响的单因素试验,在单因素试验的基础上,考查乳化剂和稳定剂复配添加对营养乳剂的稳定性的影响。结果表明:磷脂和卡拉胶复配使用,添加量分别为0.2%和0.02%时,营养乳剂经过高温高压灭菌后无肉眼可见奶皮产生,经高速离心测得的离心沉淀率最小为1.22%。
In order to explore the effect of emulsifiers and stabilizers on the stability of neutral nutritional emulsions, the single factor test of the effects of emulsifiers and stabilizers on the stability of nutritional emulsions was investigated. On the basis of single factor tests, the compound addition of emulsifiers and stabilizers on the effects of stability of nutritional emulsion was investigated. The results showed that when the phospholipids and carrageenan addition amount was 0.2% and 0.02% respectively. In this condition, the film of the nutrient emulsion was not produced, and the centrifugal sedimentation rate measured by high speed centrifugation was the minimum value 1.22%.
In order to explore the effect of emulsifiers and stabilizers on the stability of neutral nutritional emulsions, the single factor test of the effects of emulsifiers and stabilizers on the stability of nutritional emulsions was investigated. On the basis of single factor tests, the compound addition of emulsifiers and stabilizers on the effects of stability of nutritional emulsion was investigated. The results showed that when the phospholipids and carrageenan addition amount was 0.2% and 0.02% respectively. In this condition, the film of the nutrient emulsion was not produced, and the centrifugal sedimentation rate measured by high speed centrifugation was the minimum value 1.22%.
引文
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[2]刘芸,刘波,邓元源,等.食品稳定剂在植物蛋白乳酸菌饮料生产中的应用研究进展[J].福建农业学报,2017,32(9):1043-1049.
[3]刘昊天,李媛媛,孔保华.天然乳化剂在食品乳状液中的应用研究进展[J].食品工业,2017,38(7):223-227.
[4]薛玉清,舒成亮,余立意,等.微晶纤维素特性及其在中性乳饮料中的应用研究[J].食品安全质量检测学报,2016,7(8):3143-3147.
[5]马永轩,张名位,魏振承,等.整蛋白/短肽复合型特膳营养乳的乳化稳定剂配方与均质工艺优化[J].中国食品学报,2016,16(7):113-120.
[6]栾晶晶,纪强,刘珊珊,等.肠内营养制剂临床应用进展[J].中国新药与临床杂志,2018(12):665-670.
[7]张和平,李彦贤.奶皮子的制作及理论[J].中国乳品工业,1994(1):31-38.
[8]王宇.乳化剂的作用机理及其应用[J].山东化工,2012,41(3):111-113.
[9]马红燕,康怀彬,李芳,等.食品增稠剂在乳制品加工中的应用[J].农产品加工,2016(2):57-61.
[10]蒋文真,钟秀娟.复配乳化稳定剂对可可奶的影响[J].食品科技,2007(6):197-199.
[11]吕心泉,闵健慧,安辛欣.复配乳化稳定剂的研制及其在饮料中的应用[J].中国食品添加剂,2003(1):57-63,72.