摘要
为减轻红花籽油口服食用的油腻感,将红花籽油与水进行乳化。通过高压均质、胶体磨、高速剪切、超声波4种均质方式对红花籽油乳化效果进行研究,通过单因素试验确定最佳条件,添加0.20%的乳化剂聚甘油脂肪酸酯对4种均质方式进行对比分析,测定了红花籽油乳液的离心保留率、稳定性、透光率、Zeta电位和粒径。结果显示:高压均质(30 MPa,3次)处理的离心保留率、稳定性和透光率分别达到99.46%,74.97%和23.79%,Zeta电位为-42.56 mV,粒径强度分布最大达到122.42 nm。对比4种均质方式,乳化效果由好到差分别为高压均质乳化、超声波均质乳化、胶体磨均质乳化、高速剪切均质乳化。
Safflower oil was emulsified with water to reduce the oily feeling of oral consumption.Through four homogeneous way of high pressure homogeneous,colloid mill,high speed shearing and ultrasonic,safflower seed oil emulsification effect was studied.Through single factor experiment to determine the best conditions,adding 0.20%of emulsifier polyglycerol fatty acid ester,four kinds of homogeneous mode were analyzed,and the safflower seed oil emulsion centrifugal retention,stability,light transmittance,Zeta potential and particle size were measured.The results showed that the centrifugal retention,stability and light transmittance of the high pressure homogenization(30 MPa,3 times)treatment reached 99.46%,74.97%and 23.79%,respectively,the Zeta potential was-42.56 mV,and the particle size intensity distribution reached 122.42 nm at the maximum.Compared with the four homogenization methods,the emulsification effects which ranged from good to bad were high pressure homogenization,ultrasonic homogenization,colloidal mill homogenization and high speed shear homogenization.
作者
齐凤敏
王来忠
张佳佳
董建
孔令明
QI Fengmin;WANG Laizhong;ZHANG Jiajia;DONG Jian;KONG Lingming(Xinjiang Agricultural University School of Food Science and Pharmacy,Urumqi 830052;Xinjiang Yumin Tianding Safflower Seed Oil Co.,Ltd.,Tacheng 834800)
出处
《食品工业》
CAS
北大核心
2020年第12期8-11,共4页
The Food Industry
基金
新疆维吾尔自治区重点研发计划项目(2017B01003)。
关键词
红花籽油
稳定性
乳化
高压均质
超声波均质
safflower seed oil
stability
emulsification
high-pressure homogeneity
ultrasonic homogeneity
作者简介
通信作者:孔令明。
