响应面法优化乳化剂对奶茶乳层析出指数的影响

Response Surface Methodology to Optimize the Effect of Emulsifiers on the Milk Layer Precipitation Index of Milk Tea

从6种乳化剂单、双甘油脂肪酸酯,聚甘油脂肪酸酯,硬脂酰乳酸钠,蔗糖脂肪酸酯,琥珀酸单甘油脂,分子蒸馏单甘酯中筛选出乳化效果较好的4种,以单、双甘油脂肪酸酯、聚甘油脂肪酸酯、硬脂酰乳酸钠、蔗糖脂肪酸酯作为奶茶的乳化剂,研究了奶茶的乳化稳定体系。在常温贮藏条件下,以乳层析出指数为评价指标,获得乳层析出最少的实验方案。在单因素实验的基础上,采用响应面法进行分析,优化单、双甘油脂肪酸酯、聚甘油脂肪酸酯、硬脂酰乳酸钠、蔗糖脂肪酸酯的添加量,得到复配乳化剂的最佳配比(均为质量分数):单、双甘油脂肪酸酯添加量0.031%、聚甘油脂肪酸酯添加量0.036%、硬脂酰乳酸钠添加量0.028%、蔗糖脂肪酸酯添加量0.028%,以此实验条件开发的奶茶乳层析出指数为1.58‰。

In order to solve the problem of milk layer precipitatio during storage of milk tea at room temperature,four kinds of emulsifying agents with better emulsifying effect were selected from six kinds of emulsifiers,including mono and diglycerides of fatty acids,polyglycerol fatty acid ester,sodium stearoyl lactylate,sucrose fatty acid ester,succinylated monoglyceride and distillation monoglyceride.The emulsification stability system of milk tea was studied by using mono and diglycerides of fatty acids,polyglycerol fatty acid ester,sodium stearoyl lactylate and sucrose fatty acid ester.Under the condition of normal temperature storage,with the milk layer precipitation index as the evaluation index,the experimental scheme with the least milk layer precipitation was obtained.On the basis of single factor experiment,response surface methodology was used to optimize the addition of mono and diglycerides of fatty acids,polyglycerol fatty acid ester,sodium stearoyl lactylate and sucrose fatty acid estersingle.The best proportion of compound emulsifier was obtained:mono and diglycerides of fatty acids was 0.031%,polyglycerol fatty acid ester was 0.036%,sodium stearoyl lactylate was 0.028%and sucrose fatty acid ester was 0.028%.The milk layer precipitation index of milk tea was 1.58‰under this experimental condition.