Study on Emulsification of Micronized Carrot Residue
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摘要: 为探讨微粉化技术对胡萝卜渣的乳化效果，充分开发胡萝卜渣的利用价值，本研究以胡萝卜渣为试验材料，通过不同研磨时间得到不同研磨程度的胡萝卜渣粉，比较胡萝卜渣添加量及油水比对添加胡萝卜渣粉乳液的稳定性和乳化性影响，得出最佳稳定胡萝卜膳食纤维乳液的条件，并在此条件下制备乳液，研究pH、NaCl浓度、温度对乳液的乳化性、稳定性及乳析指数的影响。实验结果表明：研磨改变了胡萝卜渣的形貌结构，研磨30 min后颗粒尺寸没有进一步降低，且其乳化能力及稳定性均随着研磨时间的延长而呈现先上升后下降的趋势，当研磨时间为30 min时，乳液的乳化性及稳定性最好。同时，在最佳乳化剂、最佳油水比（2:8）及胡萝卜渣浓度（3%）下，其EAI和ESI达到60.05 m2/g和60.64 min，并且乳液乳化性会随着pH升高而增强，稳定性随着pH升高而先增强，在pH为6时略微降低再增强；随NaCl浓度的升高而降低；乳化性随温度的升高先升高后降低，稳定性随温度的升高而降低。微粉化后的胡萝卜渣有良好稳定乳液的能力，具有作为食品级乳液稳定剂的应用潜力。Abstract: In order to explore the emulsifying effect of micronization technology on carrot residue and fully develop the utilization value of carrot pomace. In this study, carrot residue was used as the experimental material to obtain different level carrot residue powder with different grinding time. Compared with the effect of carrot residue added and oil-water ratio on the stability and emulsification of the carrot residue powder emulsion, the best carrot dietary fiber emulsion conditions were obtained, and the emulsion was prepared under this condition. The effects of pH, NaCl concentration and temperature on the emulsification, stability and emulsion index of the emulsion were studied. The experimental results showed that grinding had changed the morphological structure of carrot residue, and the particle size had not been further reduced after the grinding time was 30 min. The emulsification ability and stability of carrot residue showed a tendency to rise first and then decreased with the extension of grinding time. When the grinding time was 30 minutes, the emulsification and stability of the emulsion were the best. At the same time, under the best emulsifier, the best oil-water ratio (2:8) and carrot residue concentration (3%), the EAI and ESI reach 60.05 m2/g and 60.64 min, and the emulsification increased with the pH value, stability increased with the pH value firstly, slightly reduced at pH6 and then enhanced. They decreased with the increase of NaCl concentration. And the emulsification increased and then decreased with the increase of temperature, stability decreased. Micronized carrot residue has good ability to stabilize emulsion and has the potential to be used as a food-grade emulsion stabilizer.
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Key words:
- carrot residue /
- micronized /
- emulsion /
- emulsification
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图 2 不同油水比对样品乳化性（EAI）及稳定性（ESI）的影响
Figure 2. Effects of different oil/water ratios on sample emulsification and stability
注：CK为空白对照组，A1、A2、A3、A4组研磨时间分别为10、20、30、40 min；A、B、C、D分别代表油水比为5:5、4:6、3:7、2:8。采用Duncan差异分析，显著性差异标准设定为P<0.05。
图 4 不同胡萝卜渣添加量对乳液的乳化性及稳定性的影响
Figure 4. Effects of different addition amounts of carrot residue on the emulsification and stability of emulsion
注：CK为空白对照组，A1、A2、A3、A4组研磨时间分别为10、20、30、40 min；从上到下分别代表胡萝卜渣添加量为0.5%、1%、2%、3%；A为外观图，B为添加量对EAI和ESI影响图，采用Duncan差异分析，显著性差异标准设定为P<0.05。
图 5 不同胡萝卜渣添加量乳析指数
Figure 5. Emulsion index of different addition amounts of carrot residue
图 7 不同pH下乳液外观及乳析指数
Figure 7. Emulsion appearance and emulsification index under different pH
注：A为乳液外观图，B为pH对乳析指数的影响。
图 8 NaCl浓度对乳液EAI和ESI的影响
Figure 8. Effects of NaCl concentration on EAI and ESI of emulsions
图 9 不同NaCl浓度下乳液外观及乳析指数
Figure 9. Emulsion appearance and emulsification index under different NaCl concentrations
注：A为乳液外观图，B为NaCl浓度对乳析指数的影响。
图 11 不同温度下乳液外观及乳析指数
Figure 11. Emulsion appearance and emulsification index under different temperatures
注：A为乳液外观图，B为温度对乳析指数的影响。
表 1 研磨对胡萝卜渣营养成分含量的影响
Table 1. Effect of grinding on nutrient content of carrot residue
胡萝卜渣颗粒 蛋白质（g/100 g） 脂肪（mg/g） 水分（g/100 g） IDF（g/100 g） SDF（g/100 g） CK 5.41±0.05a 16.36±1.39a 5.60±0.03a 35.13±1.45a 9.81±0.78d A1 5.39±0.10a 13.59±2.41a 6.20±0.05a 33.24±0.63a 11.56±1.32d A2 5.39±0.05a 16.56±1.94a 5.40±0.04a 31.02±0.31b 13.23±0.75c A3 5.33±0.09a 15.56±0.52a 5.20±0.02a 23.51±0.56d 19.72±0.69a A4 5.45±0.05a 15.92±0.53a 5.80±0.07a 27.28±1.47c 16.06±1.33b 注：表中数字后标字母表示统计分析结果，不同字母表示显著性差异（P<0.05）。 
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