摘要
[目的]比较3种乳化剂对超高温灭菌乳体系乳脂肪球的稳定效果。[方法]通过物理反射模型的背散射光检测技术研究3种乳化剂对超高温灭菌乳体系脂肪球的稳定性,测定了样品底部和顶部脂肪球的迁移动力学以及中部脂肪球平均粒径的变化。[结果]蔗糖酯SE-15、羟基化改性大豆磷脂及分子蒸馏单甘酯乳化样品底部脂肪球开始上浮的时间没有太大差异,为6.50 h左右,迁移速率分别为0.16,0.61和0.17 mm/h;在观察时间内,蔗糖酯SE-15和分子蒸馏单甘酯乳化样品中部的平均粒径略有降低;蔗糖酯SE-15组顶部浮油初始时间为3.32 h,羟基化改型大豆磷脂组为1.01 h,蒸馏单甘酯组为1.34 h,三者浮油速率分别为0.08,0.13和0.09 mm/h。[结论]蔗糖酯SE-15及分子蒸馏单甘酯可以作为超高温灭菌乳体系复配乳化剂的原料。
[Objective] The study aimed to compare the stabilization effects of 3 emulsifiers on the fat globe in ultra-high temperature（UHT） milk system.[Method] The stabilization of 3 emulsifier on fat globe in UHT milk system was researched through the backscattering light detection technique based on physics model.The transporting kinetics of bottom sample and top fat globe and the average size change of middle fat globe were measured.[Result] The beginning time of floating upward for the fat globe in the sample base of sucrose esters SE-15（SE-15）,soybean hydroxyphosphatide（SHP） and molecule distilled monoglyceride（MDMG） were little different,being about 6.50 h and the migration rate were 0.16,0.61 and 0.17 mm/h resp.The average particle size in the middle sample of SE-15 and MDMG were little decreased during the observe time.The initial time for top floating oil in SE-1 group was 3.32 h,that in SHP group was 1.01 h and that in MDMG group was 1.34 h.The floating oil rates of 3 emulsifiers were 0.08,0.13 and 0.09 mm/h resp.[Conclusion] The SE-15 and MDMG could be as the raw material of remixed emulsifier in UHT milk system.
出处
《安徽农业科学》
CAS
北大核心
2010年第5期2584-2587,共4页
Journal of Anhui Agricultural Sciences
基金
国家"十一五"科技支撑计划项目(2006BAD04A06)
关键词
乳化剂
超高温灭菌乳
脂肪球
Emulsifier
Ultra-high temperature processed milk
Fat globe
