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中国精品科技期刊2020
复合乳化剂在栀子蓝色素乳化中的应用[J]. 食品工业科技, 2013, (13): 264-267. DOI: 10.13386/j.issn1002-0306.2013.13.065
引用本文: 复合乳化剂在栀子蓝色素乳化中的应用[J]. 食品工业科技, 2013, (13): 264-267. DOI: 10.13386/j.issn1002-0306.2013.13.065
Application of mixed emulsifier in emulsification of gardenia blue[J]. Science and Technology of Food Industry, 2013, (13): 264-267. DOI: 10.13386/j.issn1002-0306.2013.13.065
Citation: Application of mixed emulsifier in emulsification of gardenia blue[J]. Science and Technology of Food Industry, 2013, (13): 264-267. DOI: 10.13386/j.issn1002-0306.2013.13.065

复合乳化剂在栀子蓝色素乳化中的应用

Application of mixed emulsifier in emulsification of gardenia blue

  • 摘要: 研究了复合乳化剂在栀子蓝色素乳化中的应用,通过实验确定乳液的亲水亲油平衡值(HLB)为3.5,配方实验确定最佳的复合乳化剂为50%单甘酯,20%油酸和30%司盘60。正交实验确定最佳的乳化条件为:乳化剂量1%,乳化温度65℃,乳化时间30min,搅拌速度1200r/min,沉淀量为1.02g。 

     

    Abstract: The application of mixed emulsifier in emulsification of gardenia blue was studied. The hydrophilic and lipophilic balance (HLB) value for emulsion was confirmed to be 3.5.With the formula experiments the best mixed emulsifier was proved to be composed of 50% monoglyceride, 20% oleic acid and 30% Span-60.The orthogonal design experiments showed that the optimum conditions for emulsification were as follows: the addition of mixed emulsifier 1% , homogeneous time 30min, homogeneous temperature 65℃ and strring speed 1200r/min. Under these conditions, the precipitation capacity was 1.02g.

     

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