不同乳化剂对汉麻矿泉饮品稳定性的影响研究
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摘要
以五大连池偏硅酸矿泉水及汉麻油为原料,制备汉麻矿泉饮品。通过测定样品稳定系数R及对感官进行评价,研究不同乳化剂对汉麻矿泉饮品稳定性的影响,进而进行乳化剂复配,对乳化剂的复配比例进行确定。结果显示:乳化剂可改善汉麻矿泉饮品稳定性,最佳复配组合为蔗糖酯∶单甘脂=8∶2,添加量0. 15%。
Cannabinaceae mineral water drink was prepared with Wudalianchi silicic acid mineral water and cannabinaceae oil as ingredient. According to the measurement of stability coefficients( R) and sensory evaluation,the effects of different single emulsifier on the stability of Cannabinaceae mineral water drink were studied,and confirmed the best composited ratio by compared. The result was gained that the stability of cannabinaceae mineral water drink increased by using emulsifier,and the maximum of stability coefficients( R) was 0. 95 when the ratio of sucrose ester and monoglyceride was 8 to 2 with the using of 0. 15%.
Cannabinaceae mineral water drink was prepared with Wudalianchi silicic acid mineral water and cannabinaceae oil as ingredient. According to the measurement of stability coefficients( R) and sensory evaluation,the effects of different single emulsifier on the stability of Cannabinaceae mineral water drink were studied,and confirmed the best composited ratio by compared. The result was gained that the stability of cannabinaceae mineral water drink increased by using emulsifier,and the maximum of stability coefficients( R) was 0. 95 when the ratio of sucrose ester and monoglyceride was 8 to 2 with the using of 0. 15%.
引文
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[3]张琨,何锦风,蒲彪,等.汉麻籽油自氧化及抗氧化性能的研究[J].中国油脂,2008,33(02):22-25.
[4] Darshan S K,Rudolph I L. Effect of fatty acids of omega-6 and omega-3 type on human immune status and role ofeicosanoids[J]. Nutrition,2000,(16):143-145.
[5] Simopoulos A P,Leaf A,Salem N. Workshop statement on the essentiality of recommended dietary intakes from omega-3 andomega-6 fatty acids[J].Prostaglandins Leukot Essent Fatty Acids,2000,63(03):119-121.
[6]杜军强,何锦风,蒲彪.汉麻籽营养成分及其在食品工业中的应用[J].食品工业科技,2011,(11):522-524.
[7]张耀德,王允鹏,耿成运,等.五大连池药泉山矿水成因研究[J].水文地质工程地质,1988,(02):24-27.
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