3种乳化剂对乳脂肪球的稳定效果比较

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。

Comparison of 3 Emulsifiers on Stabilization Effect of Milk Fat Globe

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 ba...