摘要
介绍了体系的 pH值 ,盐 ,小分子表面活性剂 ,黄原胶 ,蔗糖以及均质压力对含酒精的脂肪乳状液体系稳定性的影响 .通过对各种体系的粘度和分层状态的测定 ,比较了不同酒精浓度下乳浊液对各种因素的稳定性能的变化 .实验结果表明酒精的存在使 pH值、Ca2 +、KCl等对酪蛋白稳定的乳状液的破坏作用更明显 ;小分子表面活性剂和较高的均质压力对提高体系的抗分层稳定性均有促进作用 ;在所添加的浓度范围内 ,黄原胶显示了与乳状液体系明显不相容性 ,体系的稳定性明显降低 ;蔗糖对体系的稳定性有一定程度的提高 .
The effects of factors including pH, calcium, KCl, low molecult weight emulsifiers, xanthan, sucrose and the pressure of homogenization on the storage stability of fat emulsions containing alcohol were studied by measuring the viscosity and the creaming rating of the systems. The experimental results indicate that the alcoholic emulsion system becomes more sensitive in the storage stablility to pH, as well as to the presence of calcium and KCl. Low molecult weight emulsion and extensive pressure of homogenization can give rise to an improved stability of the emulsion. Xanthan in the concentration used in the experiment will destabilize the emulsion quickly, and the addition of sucrose into the continuous phase shows a certain influence on the stability of the emulsion.
基金
教育部"留学回国人员科研启动基金"项目资助!课题
