低芥酸菜籽油色拉沙司配方基础——油相、水相和乳化剂配比的优选

FORMULATION BASIS OF SALAD SAUCE MADE FROM LOW-SINAPIC-ACID COLZA OIL ——OPTIMIZATION OF MIXING RATIO OF OIL-PHASE MATTER, LIQUID-PHASE COMPONENT AND EMULSIFIER

运用正交试验方法,在设定的乳化条件下,研究油相、水相和乳化剂的合理配比。通过极差、方差分析,阐明本试验中的水溶性成分(B)和低芥酸精炼菜籽油(A)对试验结果的影响都极为显著,是主要因素;乳化剂鸡蛋黄(C)有一定的影响,是次要因素;它们的交互作用,A×B、A×C和B×C的影响不显著。由此确定的上述因素的最优水平组合,构成了低芥酸菜籽油色拉沙司的配方基础,并已形成产品,中试以来受到各界的高度评价,取得较好的社会经济效益。

The rational mixing ratio of oil-phase matter, liquid-phase component and emulsifier was studied under designed emulsifying conditions by using orthogonal test method. The range and variance analysis results indicated that the water-soluble component (B) and low-sinapic-acid refined colza oil(A)had very significant effects on the test results and so were primary factors; the emulsifier, hen's egg yolk(C)had only a certain effect on the test results and so was secondary factor; however, the effects of their interactions such as A×B, A×C and B×C were not significant and might be considered negligible. According to these findings, the optimized combination of the above factors was determined and used as the formulation basis of salad sauce made from low-sinapic-acid colza oil. The products made based on this combination after pilot experiment were highly appreciated in all circles and gave already good social and economic effects.