Box-Behnken试验设计优化龙香芋酱稳定性工艺

为解决龙香芋酱贮存时通常会产生油脂析出的问题,提高龙香芋酱体的稳定性,优选单硬脂酸甘油酯、改性大豆磷脂和磷脂等三种乳化剂,以酱体离心出油率为参考指标,通过响应面试验,得出最佳的龙香芋酱复合乳化剂配比。结果显示,当单硬脂酸甘油酯的添加量为6.8 g/kg、改性大豆磷脂的添加量为21.5 g/kg、磷脂的添加量为14.9 g/kg时,龙香芋酱离心出油率为1.51%,酱体呈稳定均质状态,无明显油脂析出现象。     

D-最优混料设计优化速冻专用油脂乳化剂配方

为解决速冻食品易开裂的问题，对速冻专用油脂乳化剂配方进行设计优化。首先以自制酯交换油脂为基料油，以吸水性和乳化稳定性为指标，对6种常用的亲油性乳化剂进行筛选，并采用D-最优混料设计确定最佳乳化剂配方，然后用该乳化剂配方制备速冻专用油脂，并将自制速冻专用油脂和两种市售速冻专用油脂制作速冻汤圆作应用对比试验。结果表明：以酯交换油脂为基料油的速冻专用油脂最佳乳化剂配方为硬脂酰乳酸钙添加量34.4%、单硬脂酸甘油酯添加量33.8%、大豆卵磷脂添加量31.8%,在此条件下复合乳化剂的吸水性为25.1 mL/10 g,乳化稳定性为93.3%;相比于市售速冻专用油脂，自制速冻专用油脂制作的速冻汤圆表面光滑、裂纹少，冻裂率和冷冻失水率低。因此，优化得到的速冻专用油脂复合乳化剂具备良好的乳化稳定性和持水能力，可降低速冻食品的冻裂率。     

沙棘果油微胶囊化制备工艺的优化及其表征

为研究混合壁材及乳化剂对沙棘果油微胶囊包埋效果及稳定性的影响,本文以沙棘果油为芯材,以酪蛋白酸钠和变性淀粉(辛烯基琥珀酸淀粉钠)为混合壁材,单双硬脂酸甘油酯为乳化剂,麦芽糊精为填充剂,柠檬酸钾为缓冲盐,通过喷雾干燥法制备50%载油率的沙棘果油微胶囊。在单因素实验的基础上,以酪蛋白酸钠添加量、变性淀粉添加量、乳化剂添加量为实验因素,采用Box-Behnken法设计三因素三水平试验进行优化,确定微囊粉的最佳包埋效果。结果表明,所得的回归模型具有高度的显著性(P<0.0001),方程对试验拟合较好,在酪蛋白酸钠添加量8%、变性淀粉添加量16%、乳化剂添加量2%条件下,制备得到的沙棘果油微囊粉包埋率最大,可以达到91.6%;扫描电镜观察微胶囊粉表面圆润无裂痕,马尔文激光粒度分析仪测定复原乳粒径<800 nm,通过油脂氧化自动分析仪进行油脂氧化诱导期分析,对照组沙棘果油氧化诱导期为7 h,试验组沙棘果油微囊粉氧化诱导期为40 h,表明沙棘果油微囊粉稳定性强,不易氧化变质,货架期较长。     

响应面优化水酶法制备大豆粉末油脂

通过水酶法工艺制备的大豆油和大豆蛋白作为制取粉末油脂的芯材和壁材,同时加入复配乳化剂(单甘酯-蔗糖酯1∶1)和壁材麦芽糊精,通过恒温高速搅拌、高压均质得到一种稳定的水包油(O/W)型乳状液,对其进行喷雾干燥,获得高含油、无渗油的大豆粉末油脂。通过响应面法设计实验确定水酶法制备大豆粉末油脂的最优工艺条件为:麦芽糊精添加量2.6%,乳化剂添加量1.2%,酪蛋白酸钠添加量15.2%,固形物含量35.3%,乳化温度64.5℃。在最优工艺条件下制备出总含油率为40.18%,包埋率为94.13%,感官性状良好,复原乳状液的乳化程度较高,乳化稳定性好的大豆粉末油脂。     

提高水牛奶稳定性的研究

本文研究了乳化剂、胶体及盐对水牛奶油脂析出率、离心沉淀率和粘度的影响,结果表明,单甘酯和蔗糖酯用量比为4:1且总量为1.5 ‰,羧甲基纤维素钠添加量为0.2 ‰,柠檬酸钠添加量为0.2 ‰时,水牛奶的油脂析出率、离心沉淀率明显降低,粘度提高,产品风味浓郁、口感饱满.     

乳化稳定剂对奶茶稳定性的影响

研究了乳化剂、胶体和盐对奶茶离心沉淀率、油脂析出率和粘度的影响.结果表明,在奶茶体系中,复合乳化剂中的单甘酯和琥珀酸单甘酯的质量比例为3∶2且总量为2.00 g/L、卡拉胶添加量为0.30 g/L、柠檬酸钠添加量为0.20 g/L时,奶荼体系的离心沉淀率、油脂析出率明显降低,粘度增高,奶茶香味浓郁,口感饱满.     

余甘子核仁油微胶囊的制备及其稳定性分析

以阿拉伯胶和麦芽糊精为壁材,对喷雾干燥法制备余甘子核仁油微胶囊的工艺进行研究。通过单因素试验和响应面优化试验考察乳化剂添加量、阿拉伯胶与麦芽糊精质量比、芯壁比及固形物添加量对余甘子核仁油微胶囊包埋率的影响,得到最优微胶囊制备条件为乳化剂添加量1%、阿拉伯胶与麦芽糊精质量比1∶3.4、芯壁比2∶3、固形物添加量14.2%,该工艺条件下得到的余甘子核仁油微胶囊的包埋率达到（90.74±0.51）%,包埋效果好,颗粒形态完整。采用油脂氧化稳定性测定仪（Rancimat法）测定该样品的氧化诱导时间,并对微胶囊在25?℃条件下的货架期进行预测发现,微胶囊的货架期为716?d,未包埋的余甘子核仁油货架期为128?d,由此可见该微胶囊具有良好的贮藏稳定性。     

松籽饮料开发及其稳定性研究

对松籽饮料的最佳原料添加量及复配乳化稳定剂进行研究,开发了新的物理提油工艺。通过实验确定了原料最佳添加量:松籽酱脱脂率为30%、脱脂松籽酱添加量3%、白砂糖添加量6%。对松籽饮料的稳定性研究确定了最佳复配稳定剂、乳化剂、碳酸氢钠的最佳添加量分别为0.2%、0.2%、0.04%。     

黑胡椒酱杀菌条件及其稳定性的研究

目前工厂在生产黑胡椒酱的过程中,因加热杀菌和保藏等工序使酱料出现变稀和油脂析出的问题,严重影响酱料品质。文章对黑胡椒酱的杀菌条件及稳定性进行了研究,通过黏度、感官评价、菌落总数等指标确定最佳杀菌条件为121℃、10 min。并以蔗糖酯、单甘酯、卡拉胶及其复合乳化剂提高黑胡椒酱的稳定性,防止贮藏过程中油脂析出、酱料变稀。试验结果表明,0.2%蔗糖酯和0.45%单甘酯复合,0.4%蔗糖酯和0.14%卡拉胶复合,贮存30 d所得黑胡椒酱稳定性较好。试验结果为黑胡椒酱的工业化生产提供了一定的理论参考。     

三种乳化剂对橄榄油乳液稳定性的影响

乳化剂因亲水亲油平衡值的不同对油脂乳化效果表现出固有的差异,但这种差异会因加入辅助剂的影响而发生改变。以非离子型表面活性剂单甘酯、蔗糖酯和吐温20为乳化剂,以白果直链淀粉及阿拉伯胶(质量比1∶1)为辅助剂,对橄榄油进行乳化,考察了辅助剂加入前后在不同制备方法(先油后水和先水后油工艺)和乳化剂添加量下乳液的稳定性。结果表明:单独使用乳化剂时,经外观观察,在三种乳化剂添加量相同时,吐温20的橄榄油乳液稳定性较好,其次为蔗糖酯、单甘酯;加入辅助剂后,乳液的乳化状态较单一加入乳化剂的好,乳液黏度、粒径和浑浊度均随着乳化剂添加量的增大呈先减小后增加趋势,且在相同添加量下,由蔗糖酯制备的橄榄油乳液黏度较低,粒径和浑浊度较小,稳定性较好,吐温20及单甘酯次之;辅助剂加入前后,先油后水工艺制备的橄榄油乳液的稳定性总体优于先水后油工艺的。     

乳状液成分对O/W乳状液性质的影响

采用单因素实验设计,通过机械搅拌方法制备O/W乳状液。通过乳状液的离心稳定性、粘度和乳状液的显微结构,研究不同HLB值的复合乳化剂及含量、脱脂乳粉溶液的浓度以及油和水比例对乳状液性质的影响,最终确定较佳的乳状液成分。实验结果表明:当以Span-80和Tween-80为复合乳化剂,其HLB值为9.6、复合乳化剂含量为16%(w/w)、脱脂乳粉溶液浓度为25%(w/v)、油与水比为1∶1(w/w)时,可以获得状态较好的乳状液,此时乳状液的离心稳定性最高,可以达到97.5%。     

Effect of type of emulsifiers and antioxidants on oxidative stability,colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols

Low-fat beef burgers were formulated using fresh lean meat, 9.9% oleic sunflower oil and 0.1% deodorized fish oil to obtain a product enriched in unsaturated fatty acids. The effect of two emulsifiers (whey proteins or egg white) and natural antioxidants (tocopherols and/or oregano–rosemary), as well as the influence of frozen storage on the oxidative stability, colour, and fatty acid (FA) profile was determined on the cooked products. Whey proteins protected better against oxidation than egg white, and tocopherols demonstrated an adequate antioxidant effect in formulations with egg white. For all the formulations the unsaturated/saturated FA ratio was higher than 5.8, showing a good lipid balance in the products. The consumption of 100 g of the cooked product would provide 6% of the recommended daily intake of phytosterols suggested to decrease cholesterol and the risk of heart disease. Formulated low-fat burgers with pre-emulsified oils and phytosterols could be considered to be potentially functional foodstuffs.     

Effects of protein level and fat/oil on emulsion stability,texture, microstructure and color of meat batters

Beef meat batters formulated with increasing protein level (10–15%) and containing 25% beef fat were compared to batters prepared with 25% canola oil. Emulsion stability of the canola oil treatments was higher (less separation during cooking) at the 10–13% protein level compared to the beef fat treatments. However, above 13% protein this was reversed and the canola oil treatments showed high fat and liquid separation, which did not occur at all in the beef fat treatments. This indicates differences in stabilization of fat versus oil in such meat emulsions. Hardness of the cooked meat batters showed significantly (P < 0.05) higher values when the protein level was raised, and was higher in canola oil than in beef fat meat emulsions at similar protein levels. Products’ chewiness were higher in the canola oil treatments compared to the beef fat emulsions. Lightness decreased and redness increased in canola oil batters as the protein level was raised. The micrographs revealed the formation of larger fat globules in the beef fat emulsions compared to the canola oil meat emulsions. The canola oil treatment with 14% protein started to show fat globule coalescence, which could be related to the reduced emulsion stability.     

Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions

Water-in-olive-oil emulsion stability was studied as a function of the composition of the water dispersed phase. In particular, different polyphenolic extracts from natural sources were dispersed in the olive oil and their impact on emulsion kinetic stability and susceptibility to oxidation was evaluated. As natural sources, extra virgin olive oil, olive mill waste and green tea leaves were chosen. To test their impact on emulsion properties, the emulsions were prepared with fixed aqueous phase content. As emulsifiers, a fixed percentage of a mixture Span 80 (sorbitan monoleate)/Tween 80 (polysorbate 80) was used. The effect of the antioxidant dispersion on emulsion oxidation was studied by triggering the oxidation reaction in the oil phase with the lipophilic radical initiator AMVN (2,2-azobis(2,4-dimethylvaleronitrile). Then, the oxidation reaction was followed by using diphenyl-1-pyrenylphosphine, which becomes fluorescent when it is oxidized by hydroperoxides. The impact of antioxidant dispersions on emulsion kinetic stability was studied by UV–Vis turbidity measurements. The oxidation results were correlated to antioxidant extracts oxygen radical adsorption capacity (ORAC) and to emulsion kinetic stability. On the whole, antioxidants dispersions delayed the oxidation reaction to different extents in dependence on their ORAC values and their components amphiphilicity. Remarkably, among the antioxidants tested, the aqueous polyphenol extract from virgin olive oil was the most effective because it protected emulsions both from oxidation and from phase separation. Additionally, from this set of experiments, the primary role of the interfacial properties of olive oil polyphenols was highlighted.     

Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems

The emulsion capacity and stability of a new emulsifier containing sodium stearoyl lactylate plus iota carrageenan (SSL/iC) in comparison to caseinate and soy isolate was analysed. The emulsion capacity and stability of SSL/iC in oil/water (O/W) model system emulsions was higher than shown by caseinate and soy isolate. However, the O/W emulsion stability was negatively affected by sodium chloride addition, but positively affected by an increase in temperature. Meat batters were made with caseinate, soy isolate, and SSL/iC at the minimum concentration that showed a good performance (>75% stability) in the O/W emulsions. The emulsifier SSL/iC produced high cook yields and good stability when used in meat batters. However, the cooked meat batters containing SSL/iC showed texture characteristics highly detrimental to the sensory analysis. On the other hand, the addition of 2% potato starch reduced the differences in texture parameters among the samples made with the different emulsifiers.     

新型乳化剂在豆乳饮料中应用研究

确定以乳化剂在油中法制备乳状液,研究不同乳化剂在中性和酸性水油体系中乳化性能, 结果表明:在中性水油体系中时,三聚甘油酯和1:4复合蔗糖酯与单甘油酯乳化性能较好,其使用量分别为乳状液油量6.7%和8.0%;而对于酸性水油体系,亲水性单甘油酯乳化效果最好,其最佳用量为乳状液油量9.3%。     

一种稳定的阳离子丙烯酸酯乳液的合成

本文介绍了一种以BA/MMA/DM/DMC为单体制备稳定的阳离子丙烯酸酯乳液的方法,并就不同复合单体组合、乳化剂、交联剂及引发剂的用量对乳液聚合稳定性的影响进行了讨论,结果表明：复合乳化剂、交联单体和引发剂的最佳用量分别为单体总量的2.5%、3.0%和0.4%。     

High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications

Over the last decade, conscious food consumption has been revolutionizing the food industry. The search for additives that meet concepts of naturalness, healthiness and sustainability represents one of the major challenges in food industry. The development of emulsifiers in the ionic liquid (IL) form using compounds that can be obtained from natural sources to replace conventional ones is a promising approach. In this work, we have reported the application of bio-based ILs derived from fatty acids (FAs) and choline (Ch) as novel emulsifiers to produce potential food-grade oil-in-water emulsions by pre-mixing (PM) or PM followed by high-intensity ultrasound (HIUS)-assisted process (PM + U). The effects of the type of IL, considering molecular structures of FAs (C₁₈OOH or C_18:1OOH) and vegetable oil concentration (30:70 or 70:30, oil:water ratio) to form and stabilize emulsions were evaluated. The study was focused on the following aspects: synthesis and characterization of ILs, and kinetic stability, droplet size and size distribution, optical microscopy, viscosity profile and rheological behavior of the emulsions. ILs presented high emulsifier ability, since some emulsions were stable after storage time of at least 30 days, being such stability related to the type of IL, oil concentration and emulsifying process. The observed behavior was associated to lower droplet size and/or emulsion viscosity. [Ch][C₁₈OO] presented higher emulsifier ability than [Ch][C_18:1OO], and this behavior was more evident at higher oil concentration. Emulsions obtained by PM presented phase separation after their preparation, whereas most of those prepared by PM + U were visually stable, being those containing higher oil concentration the formulations that presented higher viscoelasticity, with a gel like behavior. Therefore, bio-based ILs have promising application potential as emulsifiers, and their use to obtain high stable emulsions can be enhanced by using the HIUS technique.     

Stability of Lycopene Emulsions in Food Systems

ABSTRACT The chemical stability of lycopene and the physical stability of lycopene emulsions diluted in 3 different food systems (skimmed milk, orange juice, and water as control) were studied. In these investigations, 3 different emulsifiers were used. It was found that lycopene stability strongly depends on the food system. In orange juice, lycopene is particularly stable. The emulsifiers used have only little influence on the stability of lycopene. Emulsions with α-tocopherol as an additional antioxidant showed a good lycopene stability in all food systems. Coalescence of oil droplets was not observed in any of the food systems investigated. Keywords: lycopene, stability, food systems