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食品与发酵工业  2021, Vol. 47 Issue (2): 167-173    DOI: 10.13995/j.cnki.11-1802/ts.024825
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
超声波处理对大豆油预乳化效果的影响
赵紫悦1, 张伊侬1, 彭松林1, 李懿璇1, 康梦瑶1, 尚永彪1,2,3*
1(西南大学 食品科学学院,重庆,400715)
2(农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆,400715)
3(重庆市特色食品工程技术研究中心,重庆,400715)
Effect of ultrasonic treatment on pre-emulsification of soybean oil
ZHAO Ziyue1, ZHANG Yinong1, PENG Songlin1, LI Yixuan1, KANG Mengyao1, SHANG Yongbiao1,2,3*
1(College of Food Science,Southwest University,Chongqing 400715,China)
2(Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation(Chongqing),Ministry of Agriculture,Chongqing 400715,China)
3(Chongqing Engineering Research Center for Special Foods,Chongqing 400715,China)
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摘要 该文考察超声功率大小对大豆油预乳化处理效果的影响、探讨超声波处理的作用机理,探寻提升乳化型肉类产品品质的新方法。将纯净水与大豆油按1∶1(体积比)混合,添加2 g/L酪蛋白酸钠,乳化均质后以不同功率的超声波间歇处理3 min,然后测定乳化活性和表观稳定性、乳液黏度等指标。结果表明,超声波处理对大豆油预乳化液的乳化活性、乳化稳定性有显著影响,超声功率为360 W时乳化性能最好、乳化性达到最大值59.95 m2/g;超声波处理能增加乳液的黏度、减小乳滴的粒径、增加乳滴表面蛋白质的吸附量,从而增强了乳化效果。超声波处理是一种增加预乳化液的乳化性和乳化稳定性的有效手段。
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赵紫悦
张伊侬
彭松林
李懿璇
康梦瑶
尚永彪
关键词:  大豆油  超声波  预乳化    
Abstract: The effect of ultrasonic power on soybean oil pre-emulsification was investigated and the mechanism of ultrasonic treatment was discussed.A novel method to improve the quality of emulsified meat products was explored.Pure water was mixed with soybean oil at the ration of 1∶1 with the addition of 2 g/L sodium caseinat and emulsified homogeneity for 3 min with ultrasonic intermittents intermittently,and then the indicators including emulsification activity and apparent stability,emulsion viscosity were measured.The results showed that ultrasonic treatment had a significant effect on the emulsifying activity and stability of soybean oil pre-emulsion.And the emulsification performance was the best which reached 59.95 m2/g when the ultrasonic power was 360 W.With the treatment of ultrasonic,the viscosity of emulsion was increased,and the particle size of emulsion was decrease.Besides,the adsorption capacity of protein on the surface of emulsion was also increased which enhanced the emulsification effect.Ultrasonic treatment was an effective means to increase the emulsification and emulsification stability of pre-emulsifiers.
Key words:  soybean oil    ultrasonic    pre-emulsification
收稿日期:  2020-06-21      修回日期:  2020-08-04           出版日期:  2021-01-25      发布日期:  2021-02-07      期的出版日期:  2021-01-25
基金资助: 国家兔产业技术体系肉加工与综合利用(CARS-43-E-1);重庆市草食牲畜产业技术体系(Y201706)
作者简介:  硕士研究生(尚永彪教授为通讯作者,E-mail:shangyb64@sina.com)
引用本文:    
赵紫悦,张伊侬,彭松林,等. 超声波处理对大豆油预乳化效果的影响[J]. 食品与发酵工业, 2021, 47(2): 167-173.
ZHAO Ziyue,ZHANG Yinong,PENG Songlin,et al. Effect of ultrasonic treatment on pre-emulsification of soybean oil[J]. Food and Fermentation Industries, 2021, 47(2): 167-173.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024825  或          http://sf1970.cnif.cn/CN/Y2021/V47/I2/167
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