利用水代法脱脂的松仁乳配方研究
首发时间:2015-03-16
摘要:本实验以蛋白含量16.7%、脂肪含量68.6%的红松为原料,用水代法脱除30%的油脂,对脱脂松仁乳的配方进行研究。以离心沉淀率,稳定系数,过氧化值等作为评价指标通过单因素和正交试验对松仁乳的稳定性、抗氧化性进行了研究,确定了脱脂松仁乳最优的乳化剂、增稠剂、螯合稳定剂和抗氧化剂的配方。结果表明复合乳化剂的HLB值为11时样品的乳化稳定性最好,乳化剂选用单甘酯和蔗糖酯-15。最终优化配方为:复合乳化剂添加量为0.25%,阿拉伯胶添加量为0.025%,瓜尔胶添加量为0.04%,CMC-Na的添加量为0.01%。螯合稳定剂选用六偏磷酸钠,添加量为0.02%。抗氧化剂选用D-异抗坏血酸钠,添加量为0.02%。
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Formula study of degreased pine nut milk by aqueous extraction of oil
Abstract:The formula of 30% degreased pine nut milk using aqueous extraction of oil was discussed in this paper on the material of red pine nut containing 16.7% protein and 68.6% protein. Centrifugal sedimentation rate, stability coefficient and peroxide value was taken as evaluation index of the stability and oxidation stability of pine nut to optimize the formula of emulsifier, thickener, chelating stabilizer and antioxidant by single factor and orthogonal test. The results showed that when the HLB value of compound emulsifier is 11,the stability of the emulsion is the best. Glyceryl monostearate and sucrose ester-15 was chosen to be the best compound emulsifier. The optimum formula is 0.25% content of compound emulsifier, 0.025% content of Arabic gum, 0.04% content of guar gum, 0.01% content of CMC - Na. Hexametaphosphate was chosen to be the chelating stabilizer agent and the adding amount of 0.02%. D - sodium ascorbate was chosen to be the Antioxidant and the adding amount of 0.02%.
Keywords: pine nut milk stability formula
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