复合乳化剂对食用菌菌汤乳化效果的研究

Emulsifying Effects of Several Emulsifiers on the Soup of Edible Fungi

针对食用菌菌汤加工贮藏过程中易分层的问题,研究了单甘酯、十二烷基硫酸钠、Tween80、Span60等乳化剂对食用菌菌汤的乳化效果,得到了适宜的复合乳化剂配方。研究结果表明不同乳化剂、不同浓度的乳化剂,乳化效果不同,4种乳化剂的适宜用量均为0.3%。乳化剂复合后的乳化效果优于单一乳化剂,而4种乳化剂复合的乳化效果相比2种乳化剂复合并无明显优势。适宜的复合乳化剂配方为乳化剂总量0.3%,10%Tween80+90%Span60,HLB值为5.73,透光率为0.6;或20%单甘酯+80%十二烷基硫酸钠,HLB值为10.96,透光率为0.6。

The emulsifying effect of the emulsifiers such as glyerol monstearate, sodiumdodecylsulfate, Tween80 and Span60 on the soup of edible fungi were studied, and the best suitable combination of emulsifers were made up. The results showed that the kind of emulsifier and the Concentration of emulsifier both influenced the emulsifying effect, and the suitable concentration for four emulsifiers all was 0.3%. The mixture of emulsifiers was superior to the simple emulsifier in the emulsification, and com- pared with the mixture of two kinds emulsifiers, the mixture of four kinds of emulsifiers had no advantage in the emulsification. The best combination of emulsifiers were 10% Tween80＋90%Span60, HLB was 5.73, transmittance was 0.6, or 20% glyerol monstearate＋80% sodiumdodecylsulfate, HLB was 10.96, transmittance Was 0.6.