中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
2期
1-6
,共6页
鸡骨高汤%乳化稳定性%复合乳化剂%均质
鷄骨高湯%乳化穩定性%複閤乳化劑%均質
계골고탕%유화은정성%복합유화제%균질
chicken bone stock%emulsion stability%composite emulsifier%homogenization
研究了油脂添加量、乳化剂HLB（Hydrophile Lipophylic Balance）值及其用量、均质条件对鸡骨高汤乳化稳定性的影响。结果表明：上述条件对高汤的乳化稳定性有显著影响，添加15％的油脂及2．5％由67．4％蔗糖酯-13＋32．6％分子蒸馏单甘酯-3．8复合的乳化剂（HLB 值为10），并在均质压力为20 MPa，60℃下均质2次所得的鸡骨高汤乳化体系较稳定，且颗粒细微均匀。
研究瞭油脂添加量、乳化劑HLB（Hydrophile Lipophylic Balance）值及其用量、均質條件對鷄骨高湯乳化穩定性的影響。結果錶明：上述條件對高湯的乳化穩定性有顯著影響，添加15％的油脂及2．5％由67．4％蔗糖酯-13＋32．6％分子蒸餾單甘酯-3．8複閤的乳化劑（HLB 值為10），併在均質壓力為20 MPa，60℃下均質2次所得的鷄骨高湯乳化體繫較穩定，且顆粒細微均勻。
연구료유지첨가량、유화제HLB（Hydrophile Lipophylic Balance）치급기용량、균질조건대계골고탕유화은정성적영향。결과표명：상술조건대고탕적유화은정성유현저영향，첨가15％적유지급2．5％유67．4％자당지-13＋32．6％분자증류단감지-3．8복합적유화제（HLB 치위10），병재균질압력위20 MPa，60℃하균질2차소득적계골고탕유화체계교은정，차과립세미균균。
The effects of the content of fat addition amount,the value and amount of emulsifier HLB (Hydrophile Lipophylic Balance),the homogeneous conditions on emulsion stability of chicken bone stock are investigated.The results show that the above conditions have significant effects on the emul-sion stability of chicken bone stock.The emulsification system of chicken bone stock is stable and has fine and uniform particles when the amount of fat addition is about 15%,the amount of composite emulsifier (HLB=10)addition is around 2.5% mixed by 67.4% sucrose ester with HLB value of 13 and 32.6% of 3.8 molecular distilled monoglycerides with HLB value of 3.8,and the chicken bone stock is homogenized under 20 MPa of homogenization pressure at 60 ℃ for twice.
