|
| 三种乳化剂对橄榄油乳液稳定性的影响 |
| Effects of three emulsifiers on the stability of olive oil emulsion |
| |
| DOI： |
| 中文关键词: 橄榄油乳液 协同作用 乳液稳定性 黏度 浑浊度 粒径 |
| 英文关键词:olive oil emulsion synergistic effect emulsion stability viscosity turbidity particle size |
| 基金项目::中央级公益性科研院所基本科研业务费专项资金(CAFYBB2018SY028) |
|
| Hits: 937 |
| Download times: 526 |
| 中文摘要: |
| 乳化剂因亲水亲油平衡值的不同对油脂乳化效果表现出固有的差异，但这种差异会因加入辅助剂的影响而发生改变。以非离子型表面活性剂单甘酯、蔗糖酯和吐温20为乳化剂，以白果直链淀粉及阿拉伯胶（质量比1∶?1）为辅助剂，对橄榄油进行乳化，考察了辅助剂加入前后在不同制备方法（先油后水和先水后油工艺）和乳化剂添加量下乳液的稳定性。结果表明：单独使用乳化剂时，经外观观察，在三种乳化剂添加量相同时，吐温20的橄榄油乳液稳定性较好，其次为蔗糖酯、单甘酯；加入辅助剂后，乳液的乳化状态较单一加入乳化剂的好，乳液黏度、粒径和浑浊度均随着乳化剂添加量的增大呈先减小后增加趋势，且在相同添加量下，由蔗糖酯制备的橄榄油乳液黏度较低，粒径和浑浊度较小，稳定性较好，吐温20及单甘酯次之；辅助剂加入前后，先油后水工艺制备的橄榄油乳液的稳定性总体优于先水后油工艺的。 |
| 英文摘要: |
| Emulsifiers have inherent differences in the emulsification effect of oils due to the difference in hydrophilic and lipophilic balance values. However, the inherent difference can be broken by adding auxiliary reagent. With ionic surfactants monoglyceride, sucrose ester and Tween 20 as emulsifiers, and ginkgo amylose and gum arabic (mass ratio of 1∶?1) as auxiliary agents,the olive oil emulsion was prepared. The stability of olive oil emulsions were studied under different preparation methods (first oil then water and first water then oil ) and different amounts of emulsifier added.The results showed that when the emulsifier was used alone, the stability of olive oil emulsion with Tween 20 as emulsifier was better in terms of appearance when the three emulsifiers were added at the same amount, followed by sucrose ester and monoglyceride.After auxiliary reagent was added, the emulsification state of the emulsion was improved. The viscosity, particle size and turbidity of the emulsion first decreased and then increased with the increase of the amount of emulsifier, and the stability of olive oil emulsion with sucrose ester as emulsifier was better with lower viscosity, particle size and turbidity than that with Tween 20 and monoglyceride at the same amount.Before and after adding the auxiliary agents, the stability of the olive oil that prepared by first oil then water was better than that prepared by first water then oil method. |
| 查看全文 View/Add Comment Download reader |
| Close |
|
|
|
