摘要
本文采用微乳化技术制备了柠檬、甜橙透明微乳化香精。对不同乳化剂的复配在微乳化香精中的效果进行了研究,考察了不同助乳剂对透明微乳化香精的影响,确定了该微乳体系所能增溶的香精含量,并对制备的透明微乳化香精进行了稳定性考察。结果表明当采用卵磷脂与聚氧乙烯山梨醇酐单月桂酸酯、蔗糖酯为复配乳化剂、丙三醇或丙二醇为助乳剂,香精含量低于12%（重量比）时能够制备透明、稳定的微乳化透明香精,其平均粒径在12.2-31.6nm之间,加入水中时具有很高的透明度,适用于透明饮料的加香应用。所制备的透明微乳化香精具有良好的低温、高温稳定性。该透明乳化香精在制备过程中无需用到高压均质设备,便于工业化放大生产及降低成本。
A novel transparent flavor was prepared with micro-emulsion technique.The influence of mixed-emulsifiers,co-surfactant and the amount of flavor on the properties of microemulsified flavors were studied,the stability of flavors was also discussed.Lecithin,T-20 and sucrose ester were chosen as mixed-emulsifiers and glycerol or propylene glycol were chosen as the co-surfactant.The amount of flavor oil in the microemulsion was up to 12%.The mean diameter of the micro-emulsion varied from 12.2nm to 31.6 nm.The micro-emulsified flavor showed transparent after water added in.This indicated that it was suitable in the hydrophilic products.In an addition,the experiments showed that the transparent micro-emulsified flavor was more stable in different temperatures.The formation of micro-emulsified flavor does not require high pressure homogenization,thus it can reduce the cost.
出处
《中国食品添加剂》
CAS
北大核心
2011年第1期89-95,共7页
China Food Additives
关键词
香精
乳化香精
微乳化技术
表面活性剂
flavor
emulsified flavor
microemulsion technique
surfactant
作者简介
邓晶晶（1983-），女，工程师，硕士，主要从事乳化、微胶囊化技术方面的研究。
通讯作者
