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| 植脂末冲调稳定性的研究 |
| Stability of non-dairy creamer |
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| DOI： |
| 中文关键词: 植脂末 冲调性 粒径 乳状液 稳定性 温度 pH |
| 英文关键词:non-dairy creamer solvency particle size emulsion stability temperature pH |
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| 中文摘要: |
| 采用偏振光显微镜、激光粒度仪、全能稳定分析仪研究植脂末冲调性及温度和pH对冲调后乳状液的粒径及其稳定性的影响。结果表明：植脂末的冲调性好，速溶；温度对植脂末乳状液稳定性的影响显著，pH 5.6时，在30~45℃范围内，30 h后温度越高乳状液越不稳定，但是在45~60℃范围内，高温有利于乳状液的稳定；植脂末乳状液的平均粒径可以在一定程度上反映乳状液的稳定性，平均粒径越大，乳状液的稳定性越差；植脂末乳状液的稳定性随着pH的升高而升高。 |
| 英文摘要: |
| The solvency of non-dairy creamer and stability of its emulsion were studied by polarized light microscope, laser particle size analyzer and TurbiScan. The effects of temperature and pH on the particle size and the stability of non-dairy creamer emulsion were investigated. The results showed that non-dairy creamer was instant. Temperature had significant effect on the stability of non-dairy creamer emulsion. At pH 5.6, the emulsion was more stable at lower temperature in the range of 30-45℃ after 30 h, however，at 45-60℃, higher temperature was beneficial to the stabilization of non-dairy creamer emulsion. To some extent， the average particle size could reflect the stability of the emulsion, with the average particle size increasing, the stability of non-dairy creamer emulsion became poor. Besides, the stability of non-dairy creamer emulsion increased with the pH rising. |
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