乳化剂对UHT AD钙调味奶稳定性影响的研究

The study on the effect of emulsifiers on the stability of UHT AD calcium flavored milk

AD钙调味奶的脂肪上浮现象是液体奶比较常见的一类问题，利用乳化剂的乳化功能将分散剂与分散相连接，阻止油水分离，通过胶体增加体系黏度，在乳化剂与脂肪球间的静电力不足以克服脂肪球的上浮力量时，通过增加体系黏度的来抑制脂肪上浮的发生。本实验使用的乳化剂为：单硬脂酸甘油酯、蔗糖脂肪酸酯、双乙酰酒石酸单双甘油酯，对于脂肪含量在2％～3％的酸性调味奶的脂肪稳定性具有较好的保持作用。实验对酸性调味奶中常用的几种乳化剂进行复配，对样品货架期内的脂肪上浮厚度、脂肪球颗粒粒径、离心前后的吸光度进行检测，以考察几种乳化剂组合的乳化效果。结果表明：使用乳化剂可改善调味奶的稳定性，并确定最终乳化剂组合单硬脂酸甘油酯1．9％o，蔗糖脂肪酸酯1．9％。，综合稳定能力最好。

The fat rise in AD calcium flavored milk is a common phenomenon. It could use the emulsification of emul- sifter to connect the dispersing agent and the dispersed phase which prevented the separation of oil and water, through the colloid increased viscosity. When the static electricity between emulsifier and fat globules could not overcome the rise force of fat globules, the occurrence of fat rise could be restrained by increasing the viscosity of the system. The e- mulsifiers used in this experiment were glycerol monostearate, sucrose fatty acid ester, diacetyl tartaric acid mono - and di - glyceride. These emulsifiers had good holding action of the stability of fat to acidic seasoning milk which the fat content was 2% -3%. The experiment compounds some emulsifiers which commonly used in acidic seasoning milk. The thickness of fat rise, the grain size of fat globule, and the absorbency before and after centrifugation of the sample during the shelf life are tested. So the effect of emulsification of some emulsifiers＇ combination is inspected. The experi- ment result shows that the emulsifiers can improve the stability of seasoning milk, and confirms the final combination of emulsifiers which has best comprehensive stability that is glycerol monostearate 1.9%o, sucrose fatty acid esterl. 9%o.