玉米油乳液的制备及在糕点中的应用

采用玉米油为原料,以乳液的粒径和多分散系数为主要指标,通过单因素试验探究玉米油乳化的最佳工艺条件。结果表明:当吐温80与司班80配比7∶3、HLB值11.79、乳化剂质量分数10%、玉米油质量分数5%、温度65℃时,所制备的玉米油乳液粒径小且尺寸均一,乳液粒径为212 nm,多分散系数PDI为0.27,且在室温下放置24 h无分层现象。将此乳液应用于糕点时发现,与天然玉米油相比,乳化玉米油能显著改善糕点的外观形貌,防止糕点塌陷,同时延缓储藏过程中糕点硬度的增加,有助于提升糕点的感官品质。

Preparation of corn oil emulsion and its application in pastry

With corn oil as raw material,and taking the particle size and polydispersity coefficient of the emulsion as main indexes,the optimum conditions for the emulsification of corn oil were investigated by single factor experiment.The results showed that when the ratio of Tween 80 to Span 80 was 7∶3,the HLB value was 11.79,emulsifier mass fraction was 10%,corn oil mass fraction was 5%,and the temperature was 65℃,the partical size of corn oil emulsion was small and uniform,which had a particle size of 212 nm and PDI of 0.27.And the emulsion was placed at room temperature for 24 h without delamination.It was found that compared with natural corn oil,emulsified corn oil could significantly improve the appearance of the pastry,prevent the collapse of the pastry,and delay the increase of the hardness of the pastry during storage,which helped to enhance sensory qualities of the pastry.