Study on Processing Tolerance of Compound Emulsifier and Its Application in Milk Tea
The study investigated the ability of the mixed emulsifier combinations of monoglyceride,monoglyceride succinate,and sodium caseinate,as well as the commonly used emulsifier combinations for bottled milk tea,to withstand adverse factors such as ions,shear,and temperature during beverage processing,and their application in milk tea.Evaluate The emulsification stability of different emulsifiers under unfavorable processing factors was determined through particle size analyzer.The effects of different emulsifier combinations on stabilizing the oil in milk tea were evaluated using the results of Turbiscan and Lumisizer stability scans combined with centrifugal fat floatation and shelf life observation.The results showed that the mixture of monoglyceride,monoglyceride succinate,and sodium caseinate in the ratio of 3∶4∶10 had a good emulsification effect on coconut oil,which could reduce the average particle size of coconut oil to 0.21μm,and has strong resistance to ions,shear,temperature,and other conditions.When this composite combination was applied to milk tea,only 0.40%of the total amount of fat needed to be added to reduce the average particle size of milk tea to 0.3μm,and there was no difference in particle size before and after processing.This studymade it possible to reduce the amount of emulsifiers significantly and save production costs,and improve the processing tolerance of emulsifiers.It is great significance to maximize the role of emulsifiers,improve product quality,and improve product quality stability.It also has certain guidance and suggestions for the efficient,scientific,and standardized use of food emulsifiers.
NETL
NSTL
万方数据
维普
