摘要
此研究在单因素试验基础上,采用正交试验方法,以最大增容水量和外观为考察指标,完成猪油甘油二酯微乳液的体系构建与工艺条件筛选,确定了猪油甘油二酯、乳化剂、助乳剂和水的比例。通过测定粒径分布研究乳液性质,所得微乳液粒径为81.32 nm。微乳液分散体系的类型和性质研究结果表明,甘油解猪油微乳液为W/O型,当微乳液放置的离心转速为3000~6000 r/min,温度为30~70℃,盐溶液为NaCl,KCl和CaCl_(2),浓度为0.1,0.15和0.2 mol/L,pH为3,4,5,6和7时,分别制备得到的微乳液均表现出半透明状和良好的外观稳定性。该研究为猪油甘油二酯微乳液在肉制品中的应用奠定了一定的理论基础。
Based on the single factor experiment,the orthogonal test was used to test the construction of the microemulsion system of lard diaclglycerols diaclglycerols and the screening of technological conditions,and the ratio of glycerolized lard,emulsifier,auxiliary emulsion and water was determined by the maximum increase capacity and appearance.By measuring the particle diameter distribution and studying the properties of the emulsion,the obtained microemulsion of diacylglycerol had a particle size of 81.32 nm.The results of the type and properties of the microemulsion dispersion system showed that the glycerolytic lard microemulsion was W/O,when the microemulsion was placed at centrifugal speeds of 3000 to 6000 r/min at 30 to 70℃,salt solutions of NaCl,KCl and CaCl_(2) at concentrations of 0.1,0.15 and 0.2 mol/L and pH of 3,4,5,6 and 7,the microemulsions prepared separately all showed good appearance stability,while the microemulsion also had strong oxidative stability.It provided a theoretical basis for the application of lard diaclglycerols microemulsion in meat products.
作者
刘丽美
严馨
张雨迪
李杨
唐志国
LIU Limei;YAN Xin;ZHANG Yudi;LI Yang;TANG Zhiguo(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061;School of Food Engineering,Harbin University,Harbin 150086)
出处
《食品工业》
CAS
2023年第7期76-81,共6页
The Food Industry
基金
黑龙江省自然科学基金联合引导项目(LH2019C069)
2022年黑龙江省大学生创新创业指导项目(202210234016)。
关键词
猪油甘油二酯
微乳液
乳化剂
稳定性
lard diaclglycerol
microemulsion
emulsifier
stability
