乳化剂和亲水胶体对豆粉性质的影响及其作用机理

Effects of Emulsifiers and Low-viscosity Hydrocolloids on Soybean Flour and the Effect Mechanism

本文考察了多种乳化剂和低粘度的亲水胶体对豆粉物性的影响 ,选用Tween - 80、CentroleneS、明胶和结冷胶作为最终添加剂 ,并研究了它们的作用机理。通过复配试验 ,确定出CentroleneS和Tween - 80的复合比例为 1∶3,使用复合乳化剂后可以使喷雾干燥样品的润湿性达到 1 85s,分散性达到 1 4 6 .8s,比未添加乳化剂的样品分别缩短 2 1 2 .85s和 2 0s。亲水胶体添加后 ,样品的润湿性和分散性分别为 :2 4 5.81s,64 .2 6s。比未添加的样品分别缩短 1 52s和 1 0 2 .

To investigate the effect of emulsifiers and low-viscosity hydrocolloids on soybean flour, Centrolene S, Tween 80, Glutin, and Gellan gum are selected as the additives. The mechanism of emulsifier and hydrocolloid effects to emulsion is also studied. The optimum combination ratio of Centrolene S and Tween-80 is 1∶3. Using the combined emulsifier, the wetness of spray-dried soybean flour is 185s, and the dispersivity is 146.8s, shortened respectively 212.85s and 20s comparing with samples without additives. By addition of Gellan gum the wetness and dispersivity are 245.81s and 64.2s, respectively, shortened respectively 152s and 102.42s comparing with samples without additives.