Process Optimization of Preparing Stable Chicken Oil-Compound Flavoring Emulsion

摘要

In this study, two kinds of nonionic surfactants were used as emulsifiers to prepare waterin-oil chicken oil-compound flavoring emulsion by means of "the agent in the oil" method. And the effects of emulsifier types and dosages, emulsifying temperature and time, addition of gelatin and carboxymethyl cellulose sodium (CMC), oil-broth ratio on emulsion stability were studied. The optimum process was determined as follows: combined use of fatty acid monoglyceride and span-80, HLB value 4.3, emulsifier dosage 1.0 %, dosage of CMC and gelatin 1.0 %, emulsifying temperature 75 °C, emulsifying time 10 min.