赵改名,司羽平,李嘉辉,孙灵霞,郭旗,许龙,李蓓蓓,李航

• 1:河南农业大学食品科学技术学院
• 2:河南恒都食品有限公司

摘要(Abstract)：

为弥补现有脂肪替代品的不足，该研究旨在以牛脂肪为基础，制备一种稳定性高、适用于多种产品的乳化脂肪。以单甘酯、卵磷脂、酪蛋白酸钠、吐温80和大豆分离蛋白为乳化剂，以微观结构、粒径、粒度分布和乳化稳定性为指标，研究了不同乳化剂和油水配比对乳化体系的影响。通过单因素试验和正交试验，确定乳化脂肪的最佳配比为40%脂肪、60%水、1.25%单甘酯、0.60%卵磷脂、1.10%酪蛋白酸钠、0.3%吐温80、1.2%大豆分离蛋白。在此条件下，乳化脂肪表现出最高的稳定性，可以进一步应用于乳化肉制品。

关键词(KeyWords)： 牛脂肪;乳化剂;乳化脂;乳化稳定性;响应面

Abstract:

Keywords:

基金项目(Foundation): 国家现代农业产业技术体系建设专项(CARS-37)

作者(Author): 赵改名,司羽平,李嘉辉,孙灵霞,郭旗,许龙,李蓓蓓,李航

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