单甘酯和蔗糖酯复配比例对核桃乳稳定性的影响

研究了单甘酯和蔗糖酯的不同配比对核桃乳粒度分布、离心乳析率、沉淀率、贮存稳定性及感官品质的影响,在此基础上分析了乳化剂的不同比例影响核桃乳稳定性的作用机理。结果表明:随着单甘酯用量的减少,核桃乳顶层粒径、离心乳析率和沉淀率均呈先下降后上升的趋势。在单甘酯和蔗糖酯不同复配比例下,随着贮存时间的延长,核桃乳顶部和底部表面积平均直径均逐渐增大,离心乳析量和沉淀量均有所增加,感官品质均有所下降。

The Effect of Monoglyceride and Sucrose Eester Compound on Walnut-milk-stability

In this paper,effects of different combination of monoglyceride ester and sucrose ester on fat globule size distribution,centrifuge suspending,centrifuge sedimentation rate,storage stability and sensory quality of walnut-milk were studied;the possible mechanisms for different combinations were also analyzed.The results indicated that with the reduction of monoglyceride ester level,the particle size in the top layer of the milk,the centrifuge suspending and sedimentation rate was first decreased and then increased.With the storage time increasing,the top and the bottom particle mean diameter and the amount of suspending and precipitate of walnut-milk were all increased and the sensory quality were all decreased under all kinds of combinations.