CAJ | 학술논문

为了研制牛油粉末油脂配方,优化乳化工艺条件,以乳化稳定性和粘度为指标,采用单因素试验结合正交试验,对牛油粉末油脂配方中的碳水化合物、蛋白质、稳定剂、乳化剂组成和用量以及乳化条件进行了优化筛选.结果表明：最佳乳化条件为牛油30%,麦芽糊精∶葡萄糖浆为5∶1、用量65%,酪朊酸钠3.5%,阿拉伯胶2.5%,乳化剂SE-130.5%,GMS 0.4%,CITREM 0.9%,乳化温度75℃,乳化时间15 min,乳化剪切机转速9000 r/min的条件下,乳化稳定性为96.7%,产品包埋率达92.49%.
위료연제우유분말유지배방,우화유화공예조건,이유화은정성화점도위지표,채용단인소시험결합정교시험,대우유분말유지배방중적탄수화합물、단백질、은정제、유화제조성화용량이급유화조건진행료우화사선.결과표명：최가유화조건위우유30%,맥아호정∶포도당장위5∶1、용량65%,락원산납3.5%,아랍백효2.5%,유화제SE-130.5%,GMS 0.4%,CITREM 0.9%,유화온도75℃,유화시간15 min,유화전절궤전속9000 r/min적조건하,유화은정성위96.7%,산품포매솔체92.49%.
In order to develop the butter powder formulation,to optimize the process conditions of the emulsion,based on emulsion stability and viscosity index,the butter powder formulation with carbohy-drates,proteins,stabilizers,composition and consumption of emulsifier and emulsifying conditions were studied by using the single factor test combined with orthogonal test.The results showed that composition of 30% butter,mass ratio of maltodextrin and glucose syrup was 5∶1,the consumption of 65%,sodium ca-seinate 3.5%,arabic gum 2.5%,emulsifier SE-13 0.5%,GMS 0.4%,CITREM 0.9%,under emulsifying temperature 75 ℃,emulsifying time for 15 min,the rotational speed of shearing machine 9 000 r/min,the e-mulsifying stability and embedding rate of the product was 96.7% and 92.49% respectively.