摘要
为改善猪油的加工性能及其应用性,选用微晶纤维素颗粒对猪油进行乳化处理,探讨高压微射流技术在微晶纤维素-猪油乳化液制备中的应用效果。利用高压微射流技术对微晶纤维素-猪油Pickering乳液进行处理,探究处理压力及处理次数对乳液粒径、电位、微观结构、储能模量及损耗模量等的影响。结果表明,高压微射流处理能有效减小乳液的粒径,提高乳液的黏度。随着处理压力的升高(40~160 MPa)乳液的粒径逐渐减小,当压力大于120 MPa时乳液粒径的减小趋势开始减慢;处理次数在1~5次时乳液粒径随着处理次数的增加而减小,而处理7次后,乳液的粒径反而出现增大的趋势,其黏度也较1~5次处理后的乳液有所下降。在120 MPa压力下处理5次能够制备出性能良好的微晶纤维素-猪油Pickering乳液。
To improve the processing performance and application of lard,microcrystalline cellulose particles were selected to emulsi-fy lard,and the application effect of high-pressure micro jet technology in the preparation of microcrystalline cellulose lard emulsion was discussed.The Pickering emulsion of microcrystalline cellulose and lard was treated by high-pressure microfluidization technology,and the effects of treatment pressure and times on the particle size,potential,microstructure,storage modulus and loss modulus of the emulsion were investigated.Results showed that high-pressure microfluidization treatment can effectively reduce the particle size of the emulsion and improve the viscosity of the emulsion.With the increase of treatment pressure(40-160 MPa),the particle size of the emulsion gradually decreased,and when the pressure was greater than 120 MPa,the decreasing trend of emulsion particle diameter begins to slow down.The emulsion particle size decreased with the increase of treatment times when the number of treatments was 1-5 times.However,after 7 treatments,the particle size of the emulsion increased instead of that of the 1-5 treated emulsion.The microcrystalline cellulose lard Pickering emulsion could be prepared at 120 MPa 5 times.
作者
耿宏庆
康梦瑶
杨凯麟
陆今明
彭松林
赵紫悦
尚永彪
GENG Hongqing;KANG Mengyao;YANG Kailin;LU Jinming;PENG Songlin;ZHAO Ziyue;SHANG Yongbiao(College of Food Science,Southwest University,Chongqing 400715,China;Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation(Chongqing),Ministry of Agriculture,Chongqing 400715,China;Chongqing Engineering Research Center for Special Foods,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第22期60-67,共8页
Food and Fermentation Industries
基金
重庆市技术创新与应用发展专项(cstc2020jscx-tpyzxX0011)
国家自然基金面上项目(32072215)。
