利用背散射光技术比较UHT牛奶三种复配稳定剂的效果

以κ-卡拉胶、分子蒸馏单甘酯、蔗糖酯SE-11及蔗糖酯SE-15为原料，调整κ-卡拉胶/分子蒸馏单甘酯/蔗糖酯SE-11=1:2:2(W/W)，κ-卡拉胶/分子蒸馏单甘酯/蔗糖酯SE-15=1:2:2(W/W)和1:1:3(W/W)，分别制备HLB=9.10、HLB=11.10及HLB=13.05的牛奶复配稳定剂。以近红外发射光谱的背反射光随时间的变化率(ΔBS)以及稳定动力学参数为评价指标，稳定效果良好的复配稳定剂BD 007为对照，考察这3种复配稳定剂对UHT灭菌牛奶的稳定效果。结果表明，HLB=11.10的复配稳定剂组UHT牛奶体系稳定动力学参数为0.66与对照组的0.63最接近，在24h观察时间内样品测试室内ΔBS最小，说明该配比复配稳定剂对UHT牛奶体系具有良好的稳定效果。

Comparison among Three Compound Stabilizers of Ultra Heat Treated (UHT) Milk by Back Scattering Turbidity Technique

The compound stabilizers of κ-carrageenan- molecule distilled monoglyceride (DMG)-sucrose esters (SE)-11 (1:2:2, W/W) with hydrophile-lipophile balance (HLB) of 9.10, κ-Carrageenan-DMG-SE-15 (1:2:2, W/W) with HLB of 11.10 and κ-carrageenan-DMG-SE-15 (1:1:3, W/W) with HLB of 13.05 were prepared respectively. With change rate of back scattering (ΔBS) and stability kinetic parameters as evaluation indexes and with standard compound stabilizer BD 007 as the control, the advantages and disadvantages of the three compound stabilizers were compared. The results showed that among the three compound stabilizers, the stability kinetics index of the compound stabilizer with HLB of 11.10 is 0.66, which is the nearest to that of the control, and its ΔBS is the minimum during 24 h of observation in sample test room. Hence, this compound stabilizer is suitable for UHT milk stabilization.