Position: Home > Articles > Optimization on butter oil powder formulations and emulsifying conditions
Journal of Gansu Agricultural University
2014
(4)
164-169
牛油粉末油脂配方及乳化条件优化
作 者：
范婷婷;杨富民;王炳祥
单 位：
甘肃农业大学食品科学与工程学院;山东省昌邑市畜牧兽医技术推广中心
关键词：
粉末油脂配方;牛油;乳化
摘 要：
为了研制牛油粉末油脂配方,优化乳化工艺条件,以乳化稳定性和粘度为指标,采用单因素试验结合正交试验,对牛油粉末油脂配方中的碳水化合物、蛋白质、稳定剂、乳化剂组成和用量以及乳化条件进行了优化筛选.结果表明:最佳乳化条件为牛油30%,麦芽糊精∶葡萄糖浆为5∶1、用量65%,酪朊酸钠3.5%,阿拉伯胶2.5%,乳化剂SE-13 0.5%,GMS 0.4%,CITREM 0.9%,乳化温度75℃,乳化时间15min,乳化剪切机转速9 000r/min的条件下,乳化稳定性为96.7%,产品包埋率达92.49%.
译 名：
Optimization on butter oil powder formulations and emulsifying conditions
作 者：
FAN Ting-ting;YANG Fu-min;WANG Bing-xiang;College of Food Science and Engineering,Gansu Agricultural University;Promotion Center of Animal Husbandry and Veterinary Technology;
关键词：
powdered oil;;formulation;;butter;;emulsification
摘 要：
In order to develop the butter powder formulation,to optimize the process conditions of the emulsion,based on emulsion stability and viscosity index,the butter powder formulation with carbohydrates,proteins,stabilizers,composition and consumption of emulsifier and emulsifying conditions were studied by using the single factor test combined with orthogonal test.The results showed that composition of 30% butter,mass ratio of maltodextrin and glucose syrup was 5∶1,the consumption of 65%,sodium caseinate 3.5%,arabic gum 2.5%,emulsifier SE-13 0.5%,GMS 0.4%,CITREM 0.9%,under emulsifying temperature 75℃,emulsifying time for 15 min,the rotational speed of shearing machine 9 000r/min,the emulsifying stability and embedding rate of the product was 96.7% and 92.49%respectively.
导出引用
计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
