挤压法制备搅打起泡乳化剂及其影响因素研究

Preparation of whipping emulsifier by extrusion and study on the influencing factors of the preparation process

以淀粉为载体,将几种乳化剂与载体按一定比例一起挤压生产粉末乳化剂。通过对粉末乳化剂的生产工艺进行研究,确定了最佳载体及其添加量、挤压机转速、挤压温度和喂料速度。最佳条件为:最佳载体为粳米淀粉,最佳载体添加量70%,挤压机转速140r/min,挤压温度65～55～40℃,喂料速度15kg/h。扫描电镜(SEM)研究乳化剂的微观结构,发现乳化剂像一层薄膜一样均匀地分布在淀粉颗粒表面上。将该粉末乳化剂应用到蛋糕中,发现生产出的蛋糕品质明显优于空白。

Emulsifier and starch in certain proportional were extruded with extruder to produce powder emulsifier.The carrier, proportion of carrier, screw speed ,extruding temperature and feeding rate were determined by studying the extruding technology and processing of powder emulsifier.The best conditions ：optimal carrier was rice starch,proportion of carrier was 70%, screw speed was 140r/min, extruding temperature was 65-55-40℃, feeding rate was 15kg/h.The microstructure of powder emulsifier was studied by scanning electron micrograph （SEM） ,the result indicated that the emulsifier was present as thin film surrounding the individual starch particles. The quality of cake produced using extruded powder emulsifier wasbetter than blank.