摘要
O/W型焙烤专用脱模剂作为一种乳化油脂有着特殊的性质。研究了各实验因素对O/W型焙烤专用脱模剂的粘连率、液滴直径和黏度的影响,分析O/W型焙烤专用脱模剂的脱模性和稳定性。结果表明,在Tween80-单甘酯比例1∶4,Tween80-单甘酯添加量3%,乳化时间1 min,油水比例4∶6,乳化温度70℃,搅拌速率10 000 r/min,酯化磷脂添加量3%,黄原胶添加量0.30%的条件下,O/W型焙烤专用脱模剂的液滴直径最小,为1.39μm,黏度为5 090 mPa.s,焙烤蛋糕和面包粘连率均为0,粒度分布较均匀,体系较稳定。
O/W baking release agent as an emulsified fat has special properties. Effects of experimental factors on adhesion rate, droplet diameter and viscosity of O/W baking release agent were investigated and the release ability and stability of O/W baking release agent were analyzed. The results showed that when the ratio of Tween80 to monoglycerides was 1 ： 4, TweenS0 - monoglycerides dosage was 3 % , emulsion time was 1 rain, ratio of oil to water was 4 ： 6, emulsion temperature was 70 ℃, stirring rate was i0 000 r/min, acetyl phospholipids dosage was 3% and xanthan gum dosage was 0. 30% , the minimum droplet diameter was 1.39 μm, the viscosity was 5 090 mPa · s and the adhesion rates of baking cakes and breads both were 0, which represented a stable emulsion system.
出处
《中国油脂》
CAS
CSCD
北大核心
2013年第4期48-52,共5页
China Oils and Fats
基金
863计划项目(2010AA101506-1)
关键词
O
W
焙烤
专用脱模剂
粘连率
液滴直径
黏度
O/W
baking
special release agent
adhesion rate
droplet diameter
viscosity
