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中国精品科技期刊2020
董蕾,张萌萌,杨靖,等. 微粉化胡萝卜渣的乳化性研究[J]. 食品工业科技,2023,44(11):65−73. doi: 10.13386/j.issn1002-0306.2022060127.
引用本文: 董蕾,张萌萌,杨靖,等. 微粉化胡萝卜渣的乳化性研究[J]. 食品工业科技,2023,44(11):65−73. doi: 10.13386/j.issn1002-0306.2022060127.
DONG Lei, ZHANG Mengmeng, YANG Jing, et al. Study on Emulsification of Micronized Carrot Residue[J]. Science and Technology of Food Industry, 2023, 44(11): 65−73. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060127.
Citation: DONG Lei, ZHANG Mengmeng, YANG Jing, et al. Study on Emulsification of Micronized Carrot Residue[J]. Science and Technology of Food Industry, 2023, 44(11): 65−73. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060127.

微粉化胡萝卜渣的乳化性研究

Study on Emulsification of Micronized Carrot Residue

  • 摘要: 为探讨微粉化技术对胡萝卜渣的乳化效果,充分开发胡萝卜渣的利用价值,本研究以胡萝卜渣为试验材料,通过不同研磨时间得到不同研磨程度的胡萝卜渣粉,比较胡萝卜渣添加量及油水比对添加胡萝卜渣粉乳液的稳定性和乳化性影响,得出最佳稳定胡萝卜膳食纤维乳液的条件,并在此条件下制备乳液,研究pH、NaCl浓度、温度对乳液的乳化性、稳定性及乳析指数的影响。实验结果表明:研磨改变了胡萝卜渣的形貌结构,研磨30 min后颗粒尺寸没有进一步降低,且其乳化能力及稳定性均随着研磨时间的延长而呈现先上升后下降的趋势,当研磨时间为30 min时,乳液的乳化性及稳定性最好。同时,在最佳乳化剂、最佳油水比(2:8)及胡萝卜渣浓度(3%)下,其EAI和ESI达到60.05 m2/g和60.64 min,并且乳液乳化性会随着pH升高而增强,稳定性随着pH升高而先增强,在pH为6时略微降低再增强;随NaCl浓度的升高而降低;乳化性随温度的升高先升高后降低,稳定性随温度的升高而降低。微粉化后的胡萝卜渣有良好稳定乳液的能力,具有作为食品级乳液稳定剂的应用潜力。

     

    Abstract: In order to explore the emulsifying effect of micronization technology on carrot residue and fully develop the utilization value of carrot pomace. In this study, carrot residue was used as the experimental material to obtain different level carrot residue powder with different grinding time. Compared with the effect of carrot residue added and oil-water ratio on the stability and emulsification of the carrot residue powder emulsion, the best carrot dietary fiber emulsion conditions were obtained, and the emulsion was prepared under this condition. The effects of pH, NaCl concentration and temperature on the emulsification, stability and emulsion index of the emulsion were studied. The experimental results showed that grinding had changed the morphological structure of carrot residue, and the particle size had not been further reduced after the grinding time was 30 min. The emulsification ability and stability of carrot residue showed a tendency to rise first and then decreased with the extension of grinding time. When the grinding time was 30 minutes, the emulsification and stability of the emulsion were the best. At the same time, under the best emulsifier, the best oil-water ratio (2:8) and carrot residue concentration (3%), the EAI and ESI reach 60.05 m2/g and 60.64 min, and the emulsification increased with the pH value, stability increased with the pH value firstly, slightly reduced at pH6 and then enhanced. They decreased with the increase of NaCl concentration. And the emulsification increased and then decreased with the increase of temperature, stability decreased. Micronized carrot residue has good ability to stabilize emulsion and has the potential to be used as a food-grade emulsion stabilizer.

     

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