黑芝麻碎米谷物乳乳化稳定剂的筛选及配比优化

Selection and Proportioning Optimization of Emulsion Stabilizer for Black Sesame and Rice Cereal Milk

以黑芝麻和碎米为主要原料研制复合谷物乳饮料,探讨蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯、羧甲基纤维素、黄原胶、海藻酸钠、微晶纤维素及均质对谷物乳稳定性的影响。结果表明,稳定剂的最佳配方为:蔗糖脂肪酸酯0.07%、黄原胶0.09%和微晶纤维素0.13%。最佳的均质条件为:均质压力20 MPa、均质温度60℃、均质次数2次。该条件下制得的谷物乳色泽纯正、口感细腻、稳定性好。

The effects of sucrose fatty acid ester,molecular distillation glycerol monostearate,carboxymethyl cellulose,xanthan gum,sodium alginate,microcrystalline cellulose and homogeneous condition on the stability of composite grains milk prepared from black sesame and broken rice were studied.The results showed that the composite grains milk prepared by the addition of 0.07%sucrose fatty acid ester,0.09%xanthan gum and 0.13%microcrystalline cellulose was most stable.The optimum homogeneous condition was that homogenization pressure 20 MPa,homogenization temperature 60℃and homogenized for 2 times.It could be found that the composite grains milk prepared from black sesame and broken rice had pure color and good taste.