粉末油脂的研制

Preparation of Powder Fat

本课题对猪油粉末化乳化液的配制，喷雾干燥的条件进行了研究。着重探讨了乳化剂的ＨＬＢ值、乳化剂的添加量、乳化的温度及水份的添加量对乳化液稳定性和粘度的影响，从而筛选出较为理想的工艺条件。

The paper studied the emulsion of powder fat and the cundition of spray drying. It wasdiscussed that HLB value ,emulsifier’s amount,emulsive temperature and water’s amount affectedon the stability and viscosity of emulsined mixture. The result showed that the better emulsifiedmlxture was:(1) HLB value was more than7.5;(2)Emulsifying agent’s amount was 1.8%.(3) Emulsive temperature was from、65℃to70℃,(4) Water’s amount was 70%。(5)Maltodextrinwas 9%.(6) Fat was 15%.(7) Casein was 1.8%.(8)Suger was from 3%to 4%. The bestcondition of spray drying was:(a) Thermal(in) wind temperature was from 180℃to 190℃.(b) Cold(out) Wind temperature was from 80℃ to 90℃.(c)material temperature was from 65℃to 70℃.