摘要
剪切工艺是生产特医食品全营养乳液的关键步骤,本研究以物料溶解情况、剪切过程泡沫量、粗乳粒径分布及黏度、终产品乳液平均粒径及离心沉淀率为评价指标,探讨不同剪切条件对物料溶解过程、粗乳及终产品乳液稳定性的影响。结果表明,不同剪切条件对物料的溶解过程、粗乳的粒径分布及黏度具有明显影响,对终产品乳液的平均粒径及离心沉淀率无显著影响。本研究体系在剪切温度50℃、剪切转速3000 r·min-1、剪切时间20 min的条件下,所有物料均能完全溶解,且蛋白质不会受热变性絮凝,也不会在剪切溶解过程中产生过多泡沫。该剪切条件得到的粗乳粒径最小、黏度最大,表明其乳液稳定性最好,可避免乳液在均质前出现分层、沉淀等不稳定现象,且可以延长粗乳的放置时间。本研究结果可为特医食品全营养乳液的工业化生产提供一定理论依据。
Shearing process is a key step in the production of emulsion-type foods for special medical purpose.This study takes material dissolution,foam amount in the shearing process,particle size distribution and viscosity of crude emulsion,average particle size and centrifugal sedimentation rate of the end product emulsion as evaluation indicators to explore the influence of different shearing conditions on material dissolution process,stability of crude emulsion and end product emulsion.The results showed that different shearing conditions had significant effects on the dissolution process and the properties of crude emulsion,but had no significant effects on the properties of the final product emulsion.Under the conditions of shearing temperature of 50℃,shearing speed of 3000 r·min-1 and shearing time of 20 min,all materials in this research system can be completely dissolved,and protein will not be subject to thermal denaturation and flocculation,nor will excessive foam be generated during shearing process.The particle size of crude emulsion obtained under this shearing condition is the smallest and the viscosity is the largest,indicating that its emulsion has the best stability,which can avoid instability such as stratification and precipitation before homogenization of emulsion,and can extend the storage time of crude emulsion.The results of this study can provide a theoretical basis for the industrial production of special medical food full nutrition emulsion.
作者
黄晓玲
胡丹
邓颖诗
武林贺
卢嘉颉
袁诚
曾梓轩
李益
韩亚明
许文东
HUANG Xiaoling;HU Dan;DENG Yingshi;WU Linhe;LU Jiajie;YUAN Cheng;ZENG Zixuan;LI Yi;HAN Yaming;XU Wendong(Guangzhou Hanfang Pharmaceutical Co.,Ltd.,National Engineering Research Center of Pharmaceutical Processing Technology of Traditional Chinese Medicine and Drug Innovation,Guangdong Provincial Key Laboratory of Medicinal Lipid,Guangzhou 510240,China)
出处
《现代食品》
2023年第17期131-136,共6页
Modern Food
基金
广东省科技计划项目“广东省药用脂质重点实验室”(2020B1212070024)
广东省重点领域研发计划项目“低致敏性功能乳蛋白生物加工技术与新产品开发”(2022B0202030002)。
关键词
特医食品
全营养乳液
剪切工艺
物料溶解
稳定性
foods for special medical purpose
full nutritional emulsion
shearing process
material dissolution
stability
