乳化剂的复配比例和用量对花生乳稳定性影响的研究

Effects of Ratio and Dosage of Emulsifiers on Stability of Peanut Milk

研究了乳化剂中蔗糖酯与单甘酯的复配比例（1：2—2：1）和用量（0.03%-0.07％）对花生乳的粒度分布、离心乳析率、离心沉淀率和储存稳定性的影响，研究结果表明：随着乳化剂中蔗糖酯（以单甘酯计）的比例上升，花生乳的粒径、离心乳析率和离心沉淀率均呈先减小后增大趋势，当蔗糖酯和单甘酯的复配比例为2：3时储存稳定性最好；当乳化剂用量低于0.05％时，随其用量的增加，花生乳的粒径、离心乳析率和离心沉淀率均呈下降趋势，储存稳定性逐渐提高，当乳化剂用量高于0.05％时，花生乳的粒径、离心乳析率、离心沉淀率和储存稳定性变化不明显；综合考虑，当乳化剂中蔗糖酯和单甘酯的复配比例为2：3，用量为0.05％时，花生乳的稳定性最好。

The influence of ratio of the emulsifiers （1：2-2：1） and their concentration （0.03%-0.07%） on particle size distribution, centrifugal creaming rate, centrifugal sedimentation rate and storage stability of peanut milk were studied. The result indicated that, particle size distribution, centrifugal creaming rate and centrifugal sedimentation rate decreased firstly and then increased with the increase of the proportion of sucrose ester （based on monoglyceride）, and the best storage stability was achieved with the ratio of sucrose ester to monoglyceride being of 2：3. When emulsifier concentration was less than 0.05%, particle size distribution, centrifugal creaming rate and cena＇ifugal sedimentation rate decreased with the increase of emulsifier levels, while the storage stability gradually improved. When emulsifier concentration was more than 0.05%, particle size distribution, cenlrifugal creaming rate and centrifugal sedimentation rate showed little changes. When the emulsifier concentration was 0.05%, stability of peanut milk was the highest.