食品科学 ›› 2005, Vol. 26 ›› Issue (4): 164-166.

• 工艺技术 • 上一篇    下一篇

乳化剂在甜橙乳化香精中的应用研究

 张淑玲, 江波, 王文智   

  1. 江南大学食品学院; 华宝食用香精香料有限公司
  • 出版日期:2005-04-15 发布日期:2011-09-19

Study on Emulsifiers Formulation Effectiveness for the Application of Sweet Orange Emulsion Essence

 ZHANG  Shu-Ling, JIANG  Bo, WANG  Wen-Zhi   

  1. 1.School of Food Science, Southern Yangtz University; 2.Huabao Flavor and Fragrance Co. Ltd.
  • Online:2005-04-15 Published:2011-09-19

摘要: 本文通过对蔗糖酯(SE)、吐温(T)和司盘(S)系列的单体以及复配在甜橙乳化香精中的乳化效果研究,并应用正交实验确定了复合乳化剂的最佳配比以及相关的工艺参数。结果表明对甜橙乳化香精来说T-40,SE-15的乳化效果较好。适宜的工艺条件为:SE-15:2.00%,T-40:1.5%,S-60:0.7%,均质次数2次,均质条件一级压力150bar,二级压力50bar。

关键词: 乳化香精, 乳化剂, 复合乳化剂, 乳化效果, 正交实验

Abstract: This paper described the emulsifying effectiveness of single emulsifiers such as Tween, SE and Span and their co- emulsifiers in sweet orange emulsion flavor through the orthogonal examination, and studied up the best combination of emulsifiers.

Key words: emulsion flavor, emulsifier, co-emulsifiers, emulsifying effectiveness, orthogonal examination