一种水包油包胶型乳液的制备及其在乳化肠中的应用

以结冷胶和无水氯化钙为内水相凝固剂，酪蛋白酸钠为外水相乳化剂，制备一种水包油包胶（S/O/W）型 乳液。以多重乳液粒径和分布为指标，研究酪蛋白酸钠添加量对S/O/W型多重乳液加工适应性的影响。结果表明： 正交试验得到S/O型单重乳液最佳制备条件为：内水相中结冷胶添加量0.2%、无水氯化钙添加量0.5%；内水相乳化 剂聚甘油蓖麻醇酯添加量2.5%；油相为精炼猪油，油水体积比3∶2；剪切速率17 500 r/min，剪切时间1.5 min。将制 得的S/O型单重乳液与不同添加量酪蛋白酸钠混合制得S/O/W型多重乳液。当酪蛋白酸钠添加量0.1%时，S/O/W型 多重乳液粒径符合加工要求，且贮藏、热处理、剪切稳定性较好。以多重乳液替代猪脂肪制备的低脂乳化肠与高脂 （精炼猪油含量20%）乳化肠外观不存在明显差异；微观结构观察结果表明，多重乳液在乳化肠中包裹良好、分布 均匀。

Preparation of a Solid-in-Oil-in-Water(S/O/W) Emulsion and Its Application in Emulsified Sausages

In this paper, a new solid-in-oil-in-water (S/O/W) emulsion was developed using gellan gum and calcium chloride as the inner aqueous phase coagulant and caseinate sodium as the outer aqueous phase coagulant. The effect of the amount of caseinate sodium on the processing suitability of S/O/W emulsions was investigated by measuring particle size and size distribution. Using an orthogonal array design, the optimum conditions for preparing single aqueous phase emulsions were determined as follows: 0.2% (m/m) gellan gum and 0.5% calcium chloride, 2.5% polyglycerolpolyricinoleate in the inner aqueous phase, refined lard-water at 3:2 (V/V) as the oil phase, shear rate 17 500 r/min, and shearing time 1.5 min. S/O/W emulsions were obtained by mixing the single aqueous phase emulsion with different amounts of caseinate sodium, and the one with 0.1% caseinate sodium met the requirements for processing and was stable to storage, thermal treatment and shearing treatment. There was no striking difference in the appearance of low-fat emulsified sausages with the S/O/W emulsion as a fat replacer compared to high-fat emulsified sausages with 20% refined lard. Laser confocal microscope showed that fat was dispersed better in the low-fat sausages than in the control.