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The Preparation of Food Microemulsion and Its Application in the Dough Product

Author: ChengJuan
Tutor: WangChun；ChenJie
School: Henan University of Technology
Course: Of Food Science
Keywords: Microemulsion Surfactant Cosurfactant Conductivity
CLC: TS213.2
Type: Master's thesis
Year: 2010
Downloads: 127
Quote: 0
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Abstract

This paper aims to study food Microemulsion different flour products. Tested by the edible vegetable oil, surfactant, cosurfactant, and water-based phase, W / O microemulsion process, formulations, basic properties, and application effects, thereby determining a suitable micro-emulsion formation process and formulation , clear the impact of the relative nature of the microemulsion, to flour products microemulsion formulation. The microemulsion preparation process research results show that the test should be used in stir heated magnetic stirrer; feeding first refueling phase, surfactant and cosurfactant, coupled with the water phase; stirring speed selection 3 speed for optimum stirring speed, mixing temperature 60 ° C chosen. Microemulsion formulation studies show that the corresponding optional palm oil, surfactant selection Greenspan 85 (Span85): oct capric acid monoglyceride (ODO) for the 6:4 complex surfactant, accounting for 8% of the oil phase - 10%; cosurfactant chosen glycerol, 8% -12% of the total oil phase; aqueous phase used distilled water, 2% -6% of the total oil phase. Studies have shown that the nature of the emulsifier content and conductivity values ??were negatively correlated; cosurfactant content and conductivity was positively correlated; irregular changes in water content and conductivity curve, with increasing water content, increasing conductivity first large decreases slightly after. W / O type microemulsion is prepared by the conductance method to determine test microemulsion, good stability, good storage properties. The result of the application in the frozen dumplings Microemulsion the dumplings influence of the emulsifier and a co-surfactant on the speed significantly determine emulsifier added in an amount of 12.5%, glycerol 16% addition level, moisture content no significant change, determine was 2%; the microemulsions content on the quality of frozen dumplings significantly determine adding 10%; through different types of emulsifiers frozen dumplings quality comparison shows that the microemulsion play a significant improvement in the quality of frozen dumplings, can be applied frozen dumplings. In the bread application test results show, emulsifiers and cosurfactant microemulsion steamed bread quality significantly, to determine the amount of emulsifier 12.5% ??glycerol addition level of 12%, the water content in the microemulsion no significant effect determined was 2%; the microemulsion Add steamed bread quality, determine adding 10%; through different types of emulsifiers bread quality comparison shows that, add microemulsion can improve bread quality microemulsion entirely suitable to add to the bread production. Bread, emulsifiers and cosurfactant microemulsion obvious impact on bread quality testing to determine the emulsifier dosage of 14.4%, the glycerol added amount of 12%, a water content of 2%; The result of the influence of the added amount of the microemulsion on bread quality shows the increased amount of the microemulsion should be 6%, through different emulsified oil bread quality contrast, microemulsions can substitute completely in bread used shortenings.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Cereal system of food > Flour-made products
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