摘要
采用单因素法初步对影响乳状液稳定性的四个因素——混料温度、剪切时间、均质机流量和均质机开度进行研究,分别以三种乳清蛋白为壁材,DHA和AA油为芯材,形成稳定的乳状液。结果表明,在混料温度30℃的情况下,剪切时间30 min,均质机流量和开度分别是1.5 t/h和47%的条件下得到了粒径尺寸最小的乳状液。
The influence of mixing temperature, shear time, homogenizer flow and the opening of the homogenizer on the initial emulsion stability were studied by single factor method of four factors. Three kinds of whey proteins were used as wall material. DHA and AA oil were used as core material to form a stable emulsion. The results showed that, when the mixing temperature was 30 ℃, shear homogenizer was 30 min and flow rate and the degree of opening were under 1.5 t/h and 47%, the smallest grain size of emulsion was obtained.
出处
《食品工业》
CAS
北大核心
2015年第12期49-51,共3页
The Food Industry
关键词
乳清蛋白
乳状液
粒径
whey protein
emulsion
grain size
