摘要
对南瓜子粉加工工艺中的乳化稳定性进行了研究。采用包埋剂包裹瓜子仁中的油脂,乳化剂、稳定剂解决瓜子浆中蛋白质和脂肪的分层问题,获得了理想的成粉效果。试验结果表明,添加配料(占瓜子浆总固形物)的最佳配方为:麦芽糊精40%、黄原胶1%、复配乳化剂2%。其中复配乳化剂由32∶1∶的单甘酯、蔗糖酯和吐温-80组成,HLB为9.4。
This paper introduced emulsifying stabilization in the processing technology of pumpkin seed powder. We used embedding medium to cover lipid of pumpkin seed, emulsifier and stabilizer to settle delamination of pumpkin seed serum, the effect of powder was fairly good. The result showed that the suitable experimental proportion（occupying percentage of pumpkin seed serum） were as follows： maltodextrin 40%, xanthan gum 1%, emulsifiers 2%. Among which, emulsifiers whose HLB was 9.4 include glycerol monostearate, cane sugar ester and Tween-80 which had the proportion 3：2：1.
出处
《食品科技》
CAS
北大核心
2006年第1期96-99,共4页
Food Science and Technology
关键词
南瓜子粉
乳化稳定性
包埋剂
乳化剂
稳定剂
pumpkin seed powder
emulsifying stabilization
embedding medium
emulsifier
stabilizer
作者简介
王泽南（1947-），安徽南陵人，教授，研究方向为天然资源的开发与深加工。
