60%牛油粉末油脂的乳化技术

Optimization on emulsifying technique of 60% content butter fat powder

【目的】提高牛油粉末油脂的乳化性,满足60%高载油量牛油粉末油脂生产要求,对乳化剂种类、配比以及乳化工艺参数进行了优选.【方法】在单因素试验的基础上,乳化剂种类及配比采用响应面试验设计、乳化工艺参数采用正交试验设计,以乳化稳定性为指标,对60%高载量牛油粉末油脂乳化剂最佳配比及乳化工艺参数进行了优选试验.【结果】60%载油量最佳乳化剂组合为(占总固形物),分子蒸馏单甘脂(GMS)1.50%、聚甘油脂肪酸酯(PGFE)1.78%、双乙酰酒石酸单双甘油酯(DATEM)0.78%、柠檬酸脂肪酸甘油酯(CITREM)0.83%;最佳乳化条件为乳化温度70℃,乳化时间10min,乳化剪切转速10 000r/min.【结论】在上述配比和乳化条件下,乳化稳定性达到了94.5%,产品包埋率达到了91.29%,乳化效果好.

[Objective] In order to improve the oil content of butter powder and satisfy the production requirements of 60 % oil content of butter powder, the types, ratios and emulsification process parameters of the emulsifier were optimized in this study. [Method] On the basis of single factor tests,the types and proportions of emulsifiers were designed by the response surface methodology, and the emulsification process parameters were designed by the orthogonal tests,with emulsion stability as an indicator,the optimal test found the optimal emulsifier ratio of 60 % oil content of butter power and the emulsification process parameters was conducted. [Result] The optimal emulsifier composition （accounting from total solids） was 60 % oil carrier weight, 1.50 % molecularly distilled monoglyceride （GMS）, 1.78 % polyglyceryl fatty acid ester （PGFE）, and 0.78 % diacetyl tartaric acid mono diglyceride （DATEM）, 0.83 % citric acid monostearate （CITREM）. The optimal emulsification conditions were temperature at 70℃, time for 10min and shear rotation speed at 10 000 r/min. [Conclusion] Under the above mentioned conditions,the emulsification stability reached 94.5 % and the product embedding rate reached 91.29 %. The emulsification effect shows satisfied.