| 新型乳化剂在豆乳饮料中应用研究 |
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| 引用本文： | 李冬霞,张国农.新型乳化剂在豆乳饮料中应用研究[J].粮食与油脂,2005(11):18-21. |
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| 作者姓名： | 李冬霞 张国农 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 确定以乳化剂在油中法制备乳状液,研究不同乳化剂在中性和酸性水油体系中乳化性能, 结果表明:在中性水油体系中时,三聚甘油酯和1:4复合蔗糖酯与单甘油酯乳化性能较好,其使用量分别为乳状液油量6.7%和8.0%;而对于酸性水油体系,亲水性单甘油酯乳化效果最好,其最佳用量为乳状液油量9.3%。
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| 关 键 词： | 豆乳饮料 乳化剂 乳化性能 |
| 文章编号： | 1008-9578(2005)11-0018-04 |
| 收稿时间： | 2005-09-20 |
| 修稿时间： | 2005年9月20日 |
Study on Application of New Emulsifiers in Soymilk Beverage |
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| LI Dong-xia,ZHANG Guo-nong.Study on Application of New Emulsifiers in Soymilk Beverage[J].Cereals & Oils,2005(11):18-21. |
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| Authors: | LI Dong-xia ZHANG Guo-nong |
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| Affiliation: | School of Food Science and Technology, Southern Yangtze University, Jiangsu Wuxi 214036, China |
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| Abstract: | The emulsifier-in-oil method to prepare O/W emulsion was established. The emulsifying properties of several emulsifiers on neutral and acidic oil-water system were investigated, and the results magnified that: in neutral system, triglycerol fatty acid ester and the combination of sucrose ester and glycerin monostearate (1:4) showed better emulsifying properties, and their amounts were 6.7% and 8.0% of the oil amount in the emulsion, respectively. while for the acidic system, hydrophilic glyceryl Monostearate showed the best effects, and its amount was 9.3%. |
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| Keywords: | soymilk beverage emulsifier emulsifying properties |
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