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《Packaging and Food Machinery》 2017-04
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Optimization of Emulsification of Mixed-red Sour Soup by Response Surface Method

ZHANG Dong-ya;XU Li;Wine and Food Engineering College of Guizhou University;  
The oil-water separation affected the flavor and color of mixed-Red Sour Soup. In order to solve this problem, we investigated the effect of sucrose ester content, mono-glycerides content, emulsifying temperature, emulsifying time on the absorbance value of emulsion of mixed-Red Sour Soup and the amount of separated oil after centrifuge using single factor experiment and response surface methodology. Results shows that the absorbance value of emulsion of mixed-Red Sour Soup under the optimized conditions of 0.21% sucrose ester content, 0.20% mono-glycerides content, 64.73℃ and 3.09 min was experimentally measured as 0.436. In this condition, the phenomenon of oil-water separation, is less likely to happen in the mixed-Sour Soup with high stability and better sensory quality.
【Fund】: 贵州省科技成果转化引导基金计划项目(【2015】5022B号)
【CateGory Index】: TS264
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