摘要
研究了乳制品中常见的几类乳化剂对超高温瞬时灭菌(UHT)调制乳稳定性的影响,主要采用粒径分析、离心分析等分析手段进行稳定性评价,重点考察了乳化剂质量分数、复配比例、乳液pH等因素对UHT调制乳的粒径分布、离心脂肪上浮等稳定性的影响。结果表明随着乳化剂质量分数增大,调制乳的粒径呈现出先减小后增大趋势,当质量分数为0.18%时,稳定性最佳。在乳化剂总量一定的前提下,复配比例为1∶1时稳定性最好。由于乳化剂本身特性的原因以及乳制品成分的影响,结果显示乳化剂3与乳化剂1的复配效果最好,其次是乳化剂5和乳化剂1的组合。
A study was carried out on the influences of several categories of common emulsifiers on the stability of ultra- high-temperature （UHT） modified milk, with the stability evaluated mainly by particle size analysis, centrifugal analysis and a LumiSizer. The effects of emulsifier mass fraction, mixing ratio and pH on the particle size distribution and fat creaming after centrifugation in the modified milk were focused on. The results indicated that the particle size decreased first and then increased with the increase of emulsifier mass fraction. The optimum stability was achieved at an emulsifier mass fraction of 0.18% and a mixing ratio of 1：1, with the total dosage of emulsifiers fixed. Moreover, because of the u- nique characteristics of milk and the emulsifiers used in the study, the results indicated that the combination of Emulsifiers 1 and 3 was the best, followed by the combination of Emulsifiers l and 5.
出处
《饮料工业》
2013年第9期14-18,共5页
Beverage Industry
