乳化工艺条件对β-胡萝卜素乳状液稳定性的影响

Influence of Emulsification Process on the Stability of β Carotene Emulsion

β-胡萝卜素是脂溶性色素,采用乳化工艺制成的O/W型乳状液可用于饮料等食品中。本文以能够反映乳状液自身稳定性的Ke值为主要指标,采用单因素实验和正交实验研究了乳化工艺对β-胡萝卜素乳状液的性状和稳定性的影响。

βcarotene is a fat-soluble pigments, emulsifying process made O/W emulsion can be used for beverages in food. This paper taking Ke value as the main index which can reflect the stability of the emulsion itself, studies the influences on emulsion properties and stability by single factor experiment and orthogonal experiment process of beta carotene.