柑橘纤维及乳化剂提高麻酱蘸料稳定性的研究

为了提高麻酱蘸料的稳定性,通过单因素实验和正交实验研究了柑橘纤维的添加量、搅拌速度、搅拌时间、乳化剂的添加量对其离心析油率的影响,结果表明,对麻酱蘸料稳定性影响最大的乳化剂为蔗糖酯;熬制搅拌速度为25 r/min、搅拌时间为30 min、柑橘纤维的添加量为0.9％、蔗糖酯添加量为0.4％的条件下制备的麻酱蘸料的离心析油...

Study on Improving the Stability of Sesame Dipping Sauce with Citrus Fiber and Emulsifier

In order to improve the stability of sesame dipping sauce,the effects of citrus fiber additive amount,stirring speed,stirring time and emulsifier additive amount on the centrifugal oil extraction rate are studied through single factor experiment and orthogonal experiment.The results show that sucrose ester is the emulsifier which has the greatest influence on the stability of sesame dipping sauce,under the conditions of stirring speed of 25 r/min,stirring time of 30 min,citrus fiber additive amount of 0.9%,sucrose ester additive amount of 0.4%,the centrifugal oil extraction rate of sesame dipping sauce is 0.23%,and the sesame dipping sauce has better stability and higher sensory evaluation score.