乳化剂对植物油基起酥油的影响

采用油脂晶型分析和质构分析等方法,研究了单甘酯,单双甘油酯,司盘60,丙二醇酯,复配乳化剂对植物油基起酥油的结晶、质地、高温稳定性、打发率的影响.在相同条件下,0.3％～0.6％的司盘60,可以轻度降低起酥油的硬度,丙二醇酯、单甘酯、单双甘油酯不能降低酥油的硬度,复配乳化剂可以明显降低起酥油的硬度,改善起酥油的质地.0.6％的复配乳化剂明显地提高植物油基起酥油中β ＇晶型的比例,减缓高温处理过程中β ＇晶型转变的程度,提高油脂的品质和高温稳定性,而0.3～0.6％的单甘酯、单双甘油酯、司盘60、丙二醇酯则不能改善起酥油的高温稳定性.0.3～0.6％的单甘酯、单双甘油酯,司盘60、丙二醇酯和复配乳化剂都可以提高起酥油的打发性能.     

植物甾醇乳化体系的选择

针对植物甾醇难溶于水,容易出现油水分离等现象,本文探索研究了单甘酯、蔗糖酯、吐温60、司盘60等乳化剂对植物甾醇乳化效果的影响,为植物甾醇的下一步开发利用作好基础。结果表明,在乳化温度为60℃,油水比为1：3时,单一乳化剂蔗糖酯的乳化效果最好,其添加量为2％（W／W）。     

姜油树脂乳化体系的选择

以超临界CO2获得的姜油树脂为原料,选用常用乳化剂,司盘60(span60)、吐温80(tween80)、蔗糖脂肪酸酯(SE-15)、单甘酯探索姜油树脂的乳化条件。通过正交实验分析,以乳状液的沉淀生成率为指标,确定了姜油树脂5%,HLB值11.0,乳化剂用量3%的最佳配比。     

利用均匀设计优化植物甾醇乳化体系

针对植物甾醇难溶于水,易出现油水分离等现象而影响产品的质量,本文探索研究了单甘酯、蔗糖酯、吐温60、司盘60等乳化剂对植物甾醇的乳化效果及乳化条件,为植物甾醇的下一步开发利用作好基础。通过单因素试验得到蔗糖酯的乳化效果最佳,并利用均匀设计试验,得出最优试验条件为：乳化剂添加量2.铂,乳化时间为38min,乳化温度40℃,油水比1：2。     

乳化剂在海绵蛋糕中的应用研究

在海绵蛋糕加工中,加入单一乳化剂分子蒸馏单甘酯和复合乳化剂蛋糕油,通过检测浆料比重、成品回缩率和水分活度等的变化来评价这两种乳化剂对蛋糕加工的作用。实验结果表明,单甘酯和蛋糕油均能改善蛋糕品质,但蛋糕油对蛋糕的改良效果优于单甘酯。     

蛋糕中复合乳化剂的研制

确定了乳化海绵蛋糕生产的最佳工艺条件,用正交试验探讨由分子蒸馏单甘酯、蔗糖脂肪酸酯、司盘－60、山梨醇液复合的蛋糕乳化剂对打擦度、蛋糕体积得率、浆料比重与蛋糕品质的影响。     

常用食品乳化剂对复合骨汤乳化稳定效果的影响

以稳定系数R值、平均粒径D_[4,3]及粒径分布系数PDI、Zeta电位和乳液黏度为指标,探究了不同食品乳化剂(蔗糖酯、单甘酯、吐温80、大豆卵磷脂和酪蛋白酸钠)及其添加量对复合骨汤乳化稳定效果的影响。研究结果表明,与原复合骨汤相比,添加乳化剂后复合骨汤乳液的稳定性都得到显著提高(P<0.05);5种乳化剂的最佳乳化效果添加浓度分别为蔗糖酯2.5%、单甘酯2.5%、吐温80 0.5%、大豆卵磷脂2.5%、酪蛋白酸钠2.0%;不同乳化剂对复合骨汤乳液的乳化、稳定效果和机制不同,优劣次序为吐温80>大豆卵磷脂>蔗糖酯>单甘酯>酪蛋白酸钠;结合乳液稳定性及感官评价结果,复合骨汤中分别添加2.5%蔗糖酯和1.5%大豆卵磷脂时稳定性和感官品质最好。     

布朗李杏仁复合蛋白饮料稳定性研究——乳化稳定剂对稳定性的影响

试验采用布朗李和杏仁为主要原料,对布朗李杏仁复合蛋白饮料的稳定性进行研究。主要探讨了单一乳化剂(分子蒸馏单甘酯、司盘60和吐温40)、复合乳化剂(将分子蒸馏单干酯和司盘60分别与吐温40进行复合,配合成不同亲水亲油平衡值(HLB值)的复合乳化剂)对布朗李杏仁复合蛋白饮料的乳化效果;单一稳定剂(黄原胶、羧甲基纤维素钠和卡拉胶)、复合稳定剂(黄原胶和卡拉胶按比例复合)对布朗李杏仁复合蛋白饮料稳定性的影响;试验表明,乳化稳定剂对布朗李杏仁复合蛋白饮料的稳定性影响显著。以复合汁的稳定系数作为测定指标,通过对单一乳化剂、复合乳化剂、单一稳定剂和复合稳定剂的筛选试验。结果表明,复合乳化剂(HLB=8)司盘60∶吐温40=25∶11,用量为0.10%;黄原胶∶卡拉胶=1∶2,用量为0.09%,布朗李杏仁复合蛋白饮料的稳定性最佳。     

大米饮料的稳定性研究

研究了11种不同稳定剂和乳化剂对大米饮料稳定性的影响,从中筛选出4种效果较好的稳定剂和乳化剂进行正交试验,以期提高大米饮料的稳定性。结果表明,添加0.60%果胶、0.165%黄原胶和0.60%单甘酯时,大米饮料的稳定性最好,沉淀率仅为0.87%,常温下放置3周没有出现分层现象。此外,黄原胶对大米饮料的稳定性已达到极显著水平(P0.01),果胶为显著水平(P0.05);乳化剂单甘酯和司盘40均为不显著(P0.05),但单甘酯对大米饮料的稳定性影响远大于司盘40。     

白芨多糖胶对花椒精油乳液稳定性研究

以花椒精油为乳化对象,采用Tween60（T）、Span20（S）、单甘酯（D）和白芨多糖胶（B）为乳化剂或乳化助剂,对单组份及双组份配比的乳化效果进行评价,结合乳液微滴的相差显微观测,初步确定了花椒精油的乳化剂配方。由Span60和白芨多糖胶合理配伍,可获得具有良好稳定性的O／W型乳化体系。白芨多糖胶是天然亲水性高分子,能有效增强司盘、吐温对花椒精油的乳化效果,并赋予产品较好的表观稠度和厚重感。     

Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels

ABSTRACT: Effect of emulsifier gels prepared using sodium stearoyl-2 lactylate (SSL), distilled glycerol monostearate (DGMS), propylene glycol monostearate (PGMS), polysorbate-60 (PS-60), and sorbitan monostearate (SMS) in shortening medium and on the physical properties of cake batter and the quality of cake were studied. Both storage modulus (G') and loss modulus (G") of batters containing emulsifier gels increased compared with the control. The evaluation of cake batters for batter density showed that the emulsifier gels decreased the batter density from 0.95 g/cm3 for the control to 0.85 g/cm3. The photomicrographs of cake batters with different emulsifier gels showed an increase in the number of air bubbles, which were evenly distributed when compared with the control, indicating a lighter batter and better air incorporation. Among the emulsifier gels, cakes with PS-60 gel showed a maximum increase in specific volume followed by cakes with SSL, DGMS, PGMS, and SMS gels.     

Evaluation of different types of fats for use in high-ratio layer cakes

Shortening is a major ingredient used in high-ratio layer cakes. Plastic shortenings are the most commonly used by the U.S. baking industry. However, the high levels of trans- or saturated fats in some plastic shortenings cause health concerns. Compared to plastic shortenings, liquid shortenings could significantly reduce the dependence on high melting point fats and the emulsifiers they contain would enhance the shortening’s functionality. The objective of this research was to compare the influence of different types of fats on the texture and shelf-life of high-ratio layer cakes. Cakes were baked with soybean oil to evaluate the function of three emulsifiers [propylene glycol monostearate (PGMS), glycerol monostearate (GMS), and Lecithin] on layer cake quality, including volume, cake score, and firmness. An optimum emulsifier combination was chosen (PGMS 1.8, GMS 1.0, and Lecithin 0.8 in g/100g flour) for addition to the liquid oil. Four groups of layer cakes were baked using: plastic shortening, liquid shortening, liquid oil, or liquid oil plus emulsifier combinations. Cake performance and firming over-time were evaluated. The liquid shortening provided the best fresh cake characteristics and cake firmness performance. Liquid oil with a combination of added emulsifiers performed very similarly in terms of firmness to the liquid shortening. This indicated that emulsifiers played an important role on the improvement of cake firmness shelf-life.     

共轭亚油酸多重乳状液的制备及稳定性研究

以多重乳状液相对体积为衡量标准,借助显微镜直接观察,探讨油水相质量比、亲油亲水乳化剂质量比、乳化剂的HLB值、乳化剂的含量等因素对共轭亚油酸多重乳状液体系稳定性的影响.结果表明,单一乳化剂体系中,以Tween80作亲水乳化剂制备的多重乳状液稳定性较好.当m(内水相):m(油相):m(外水相)=1:5:1.3,m(Span80):m(Tween80)=9,乳化剂的含量为9.7%时,多重乳液相对体积达到93%.复合乳化剂体系中,在第一相的HLB值为7.4,m(复合乳化剂):m(Tween80)=9,乳化剂质量分数为6.67%时,稳定性最好.     

黑米黑芝麻复合谷物乳稳定剂配方优化

以黑米和黑芝麻为主要原料研制复合谷物乳饮料,探讨了蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯、CMC、琼脂、海藻酸钠,黄原胶及卡拉胶对谷物乳稳定性的影响.通过响应面实验优化筛选出最佳的乳化剂和增稠剂的组合和用量.结果表明:采用0.11％蔗糖脂肪酸酯,0.12％蒸馏单硬脂酸甘油酯和0.13％ CMC复合而成的稳定剂可有效提高黑米黑芝麻复合谷物乳的稳定性,且所得黑米黑芝麻复合谷物乳色泽纯正、口感细腻.     

海绵蛋糕复合乳化剂研究

在海绵蛋糕中加入单甘油酯、蔗糖酯、硬酯酰乳酸钙(CSL)及Tween-80等乳化剂均能提高蛋糕品质,通过正交试验研究不同配比乳化剂对提高海绵蛋糕感官品质和保鲜性不同作用,其中蛋糕保鲜性通过测定蛋糕水分活度变化和感官变化加以判断;试验结果表明,海绵蛋糕乳化剂最佳工艺配方为:单甘油酯0．2％、蔗糖酯0．2％、硬酯酰乳酸钙(CSL)0．4％、Tween-80为0．1％。     

Competitive Adsorption Between Sodium Caseinate and Oil-Soluble and Water-Soluble Surfactants in Oil-in-Water Emulsions

Competitive adsorption between sodium caseinate and either a water-soluble surfactant, Tween 60 (polyoxyethylene sorbitan monostearate—PSM) or an oil-soluble surfactant, Span 60 (sorbitan monostearate—SM) was studied in oil-in-water emulsions. Surfactants were present during homogenization. Surface concentration of protein in freshly prepared emulsions decreased as concentration of PSM or SM increased. However, only partial displacement of protein was observed with either surfactant. The reduction in protein surface concentration was greater in the presence of PSM. Interfacial protein composition was independent of surfactant type. In the absence of surfactant, preferential adsorption of β-casein occured in emulsions containing ≤1.0 wt % protein. On addition of surfactant preference for β-casein at the interface was reduced.     

四种蔬菜固体保鲜剂对黄瓜的保鲜效果研究

研究蔬菜固体保鲜剂的保鲜效果。采用丁香、花椒、大蒜、生姜4 种天然香辛料精油,通过微胶囊技术分别制成挥发性保鲜剂,让其挥发性释放于黄瓜表面,于常温(25℃± 5℃)条件下贮藏30d,定期测定黄瓜的腐烂率、失重率、呼吸强度、总糖和叶绿素含量并观察其变化规律。结果表明：4 种天然香辛料精油制成的保鲜剂对黄瓜都有显著的保鲜效果,其中用丁香精油制成的保鲜剂保鲜效果最好,花椒次之,大蒜保鲜效果最差。     

微胶囊化玉米胚芽油粉的研制

以玉米胚芽油为芯材,CMC和大豆分离蛋白为壁材,单甘酯与蔗糖酯为乳化剂,对喷雾干燥法制备玉米胚芽油微胶囊的工艺条件进行研究.确定制备玉米胚芽油微胶囊的最佳工艺条件为乳化剂(单甘酯:蔗糖酯=1:4)添加量为2%,CMC与大豆分离蛋白之间的比例为1:5,复合壁材添加量为22%,芯材添加量为18%,乳化温度为80℃、乳化时间...     

不同乳化剂对糯米糕品质的影响及抗老化研究

以糯米粉、粘米粉为原料制作糯米糕,以感官评定与质构分析为指标,研究不同食品乳化剂对糯米糕品质的影响及抗老化效果.结果表明:单一乳化剂对糯米糕品质的改善均有一定的作用,单独添加蔗糖脂肪酸酯(sucrose fatty acid ester,SE)0.60％、单硬脂酸甘油酯(glyceryl monostearate,GM...     

Development of Soybean Protein-Isolate Edible Films Incorporated with Beeswax,Span 20, and Glycerol

Abstract: The effect of the beeswax, Span 20, and glycerol content on qualities of soybean-protein-isolate edible films was evaluated. Beeswax and Span 20 were selected to improve qualities of soybean-protein-isolate films from 11 emulsifiers. The content of beeswax, Span 20, and glycerol was further optimized by response surface analysis. The optimal composite emulsifier was beeswax (1.87% of soybean protein-isolate), Span 20 (10.25% of soybean protein-isolate), and glycerol (29.12% of soybean protein-isolate) with tensile strength of 908 MPa, percentage elongation at break of 25.8%, water vapor permeability of 19.2 g/m·d·MPa, and oxygen permeability of 0 cm³/m·d·MPa. The quality of soybean-protein-isolate films incorporated with the optimal composite emulsifier was 2.34 times higher than that of the control. Furthermore, the disulfide bond content of soybean-protein-isolate films showed a positive correlation with their quality, which provided a simple and rapid way to rank quality of soybean-protein-isolate films. Therefore, our result will not only give an instruction to soybean-protein-isolate-film production, but also give a simple and rapid way to rank film qualities. Practical Application: Our results give the optimal composite emulsifiers for the soybean-protein-isolate-film production. The soybean-protein-isolate films based on the optimal composite emulsifiers show their tensile strength of 908 MPa, percentage elongation at break of 25.8%, water vapor permeability of 19.2 g/m·d·MPa, and oxygen permeability of 0 cm³/m·d·MPa, being stronger than the control. Moreover, our results give a simple and rapid way to rank film qualities, because the disulfide bond content of soybean-protein-isolate films showed a positive correlation with their quality. Hence, the disulfide bond content was an indicator to rank qualities of soybean-protein-isolate films.