利用Turbiscan稳定性分析仪检测紫苏酸性乳饮料乳化稳定性
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摘要
以羧甲基纤维素CMC1(异丙醇溶媒-淤浆法生产)和CMC2(乙醇捏合法生产)作为紫苏酸性乳饮料的稳定剂,通过电镜扫描和稳定性分析,比较两种CMC对样品稳定性的影响。试验结果表明:样品最适稳定剂为CMC1,最适添加量为0.3%。在确定稳定剂的基础上,采用单甘脂和蔗糖酯按不同质量比复配,通过观察和Turbiscan分析,得到复合乳化剂最佳配比为m单甘脂:m蔗糖酯=6:4,当总添加量为0.1%时能使体系达到最佳的乳化效果。
The effect of adding carboxymethyl cellulose(CMC1produced by isopropyl alcohol solvent-slurry method) or CMC2(CMC2produced by ethanol kneading method) as stabilizer on the stability and emulsibility of purple perilla acid milk-containing beverage was investigated by application of SEM(scanning electron microscope) and Turbiscan that employed multiple light scattering principle to evaluate sample emulsion stability. The results showed that CMC1was better than CMC2as a stabilizer and its optimal addition was 0.3%. On determination of the stabilizer, best ratio of compound emulsifier composed of monoglyceride and sucrose ester for emulsification the beverage was further determined, by using visual observation and Turbiscan, as glyceryl monostearate: sucrose ester=6∶4, and the total adding dosage of 0.1% compound emulsifier achieved the best emulsification effect.
The effect of adding carboxymethyl cellulose(CMC1produced by isopropyl alcohol solvent-slurry method) or CMC2(CMC2produced by ethanol kneading method) as stabilizer on the stability and emulsibility of purple perilla acid milk-containing beverage was investigated by application of SEM(scanning electron microscope) and Turbiscan that employed multiple light scattering principle to evaluate sample emulsion stability. The results showed that CMC1was better than CMC2as a stabilizer and its optimal addition was 0.3%. On determination of the stabilizer, best ratio of compound emulsifier composed of monoglyceride and sucrose ester for emulsification the beverage was further determined, by using visual observation and Turbiscan, as glyceryl monostearate: sucrose ester=6∶4, and the total adding dosage of 0.1% compound emulsifier achieved the best emulsification effect.
引文
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[16]余斌.含乳果汁体系稳定性研究进展[J].食品工业科技,2010,(1):436-439.
[2]于淑玲,张冬亭.紫苏的食·药用及其原理[J].安徽农业科学,2006,34(13):3047-3048.
[3]张洪,黄建韶,赵东海.紫苏营养成分的研究[J].食品与机械,2006,22(2):41-43.
[4]杨晓静,王立众,李和.紫苏子油不皂化物的分离与分析[J].中国油料作物学报,2006,28(2):207-209.
[5]Blijdenstein TBJ,van Vliet T,van der Linden E,et al.Suppression of depletion flocculation in oil-in-water emulsions:a kinetic effect of b-lactoglobulin[J].Food Hydrocolloids,2003,17:661-669.
[6]余权,赵强忠,赵谋明.乳化剂的复配比例和用量对花生乳稳定性影响的研究[J].现代食品科技,2009,25(8):903-906.
[7]张万福.食品乳化剂[M].北京:中国轻工业出版社,1993:56-58.
[8]余秀芳.卤蛋加工技术与品质变化研究[D].武汉:华中农业大学,2011.
[9]凌光庭,唐述潮,陶民强.食品添加剂手册[M].北京:化学工业出版社,2003:717-718.
[10]姚晶,孟祥晨.羧甲基纤维素钠及酸性乳饮料加工工艺对其稳定性及粒径分布的影响[J].中国乳品工业,2008,36(7):40-43.
[11]Heinze T,Liebert T,Klufers P,et al.Carboxy methylation of cellulose in unconventional media[J].Cellulose,1999,6(2):153-165.
[12]邵自强,杨晓娜,王霞,等.聚阴离子纤维素AGU上C2,C3和C6羧甲基分布与性能研究[J].北京理工大学学报,2006,26(10):929-932.
[13]Simone K,Birgit B.Synthesis and properties of anionic cellulose ethers:influence of functional groups and molecular weight on flowability of concrete[J].Carbohydrate Polymers,2003,53(4):383-394.
[14]Mengual O,Meunier G,Cayre I,et al.TURBISCAN MA 2000:multiple light scattering measurement for concentrated emulsion and suspension instability analysis[J].Talanta,1999,50(2):445-456.
[15]张金凤,刘宇键,田辉平.采用TURBISCAN LAB稳定性分析仪研究拟薄水铝石溶胶稳定性[J].石油炼制与化工,2011,42(1):28-32.
[16]余斌.含乳果汁体系稳定性研究进展[J].食品工业科技,2010,(1):436-439.