| 曹佳雯，唐小俊，马永轩，等.以全谷物糙米为基质的临床营养乳剂的稳定性研究[J].广东农业科学,2015,42(11):80-86 |
|
查看全文
HTML
以全谷物糙米为基质的临床营养乳剂的稳定性研究 |
| Study on stability of clinical nutritional emulsionwith whole grain brown rice as matrix |
| |
| DOI： |
| 中文关键词: 临床营养乳剂 全谷物 稳定性 乳化剂 稳定剂 均质 |
| 英文关键词: clinical nutritional emulsion whole grain stability emulsifier stabilizer homogenization |
| 基金项目: |
|
| 摘要点击次数: 1702 |
| 全文下载次数: 889 |
| 中文摘要: |
| ：以沉淀率和乳析率为指标，研究蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯、羧甲基纤维素、黄原胶、海藻
酸钠、瓜尔豆胶、微晶纤维素等乳化剂和稳定剂及均质加工工艺对以全谷物糙米为基质的临床营养乳剂稳定性的
影响，优化确定乳化剂和稳定剂的最佳配方及均质加工的最佳工艺条件。结果表明，乳化剂的最佳配方为蔗糖脂
肪酸酯与蒸馏单硬脂酸甘油酯按5∶5 搭配，添加量为0.1%；稳定剂的最佳配方为羧甲基纤维素0.05%、瓜尔豆胶
0.15% 和微晶纤维素0.25%；均质加工的最佳条件为压力20 MPa、温度60℃、均质2 次。在此条件下，以全谷物糙
米为基质的临床营养乳剂表现出较好的乳化稳定性。 |
| 英文摘要: |
| Taking deposition rate and milk precipitation rate as evaluation index，the effects of sucrose fatty acidester，distillation monostearin，carboxymethyl cellulose，xanthan gum，sodium alginate，guar gum，microcrystallinecellulose and homogeneous conditions on stability of clinical emulsion with whole grain brown rice as matrix werestudied，and the stabilizer，emulsifier and homogeneous conditions were optimized and determined. The results showedthat the best emulsifier was sucrose fatty acid ester and distillation monostearin with ratio of 5∶5，and the dosage ofmixed emulsifier was 0.1%. The best stabilizer was mixture of 0.05% carboxymethyl cellulose，0.15% guar gum and 0.25%microcrystalline cellulose. And the optimum homogeneous conditions were as follows：homogenization pressure of 20MPa，homogenization temperature at 60℃ and 2 times. |
|
查看/发表评论 下载PDF阅读器 |
