响应面法优化橄榄油饮液乳化稳定性的研究

Olive oil drink liquid emulsified stability by response surface methodology

基于橄榄油饮液的加工工艺,研究了影响橄榄油饮液乳化稳定性的主要因素,并运用响应面实验设计优化提高橄榄油饮液的稳定性。结果表明:水油体积比例为9:1,乳化剂为蔗糖脂肪酸酯,其添加量为0.9%,稳定剂为硬脂酰乳酸钠与硬脂酰乳酸钙以质量比为5:1混合的复配稳定剂其添加量为0.25%,此工艺条件下得到的橄榄油饮液乳化稳定性最好,乳化稳定系数为90.23%。

Based on the olive oil drink liquid processing technology, this study investigated the main influencing factors of olive oil drink liquid emulsion stability, and improved the stability of the olive oil drink liquid by the response surface experimental design. The results show that the water-oil volume ratio of 9：1,