薛玉清1,2,3，李文强1,2，吕桂善1,2，许丹虹1,2，吴伟都1,2，胡君荣1,2，张妍1,2，成官哲1,2,3，李言郡1,2,3
（1 杭州娃哈哈集团有限公司，浙江 杭州 310018；
2 浙江省食品生物工程重点实验室，浙江 杭州 310018；
3 杭州娃哈哈科技有限公司，浙江 杭州 310018）
摘要：文章研究了单双甘油酯、琥珀酸单甘油酯和酪蛋白酸钠复配乳化剂方案和瓶装奶茶常用乳化剂方案在饮料加工过程中耐受离子、剪切、温度等不利因素的能力及在奶茶中的应用。通过粒度分析仪评估不同方案乳化剂在加工不利因素下的乳化稳定性；以Turbiscan、Lumisizer 稳定性扫描结果结合离心脂肪上浮和货架期放置观察情况，评估不同乳化剂方案稳定奶茶中油脂的效果。结果表明：单双甘油酯、琥珀酸单甘油酯和酪蛋白酸钠以3∶4∶10比例复配，对椰子油有很好的乳化效果，可以将椰子油平均粒径降到0.21μm 左右，且对离子、剪切、温度等条件的耐受性强；该复配方案应用到奶茶，仅需添加油脂总量的0.40%，就能将奶茶平均粒径降至0.3μm 左右，且加工前后粒径无差异。由此可知：该研究结果不仅能够大幅度降低乳化剂用量、节约生产成本，而且可以提高乳化剂的加工耐受性，对最大限度发挥乳化剂的作用、提升产品品质、提高产品质量稳定性具有重要的意义，为高效、科学、规范使用食品乳化剂也具有一定的指导作用。
关键词：奶茶；乳化剂；加工；耐受性；稳定性
Study on Processing Tolerance of Compound Emulsifier and Its Application in Milk Tea
XUE Yu-qing1,2,3，LI Wen-qiang1,2，LYU Gui-shan1,2，XU Dan-hong1,2，WU Wei-du1,2，HU Jun-rong1,2，ZHANG Yan1,2，CHENG Guan-zhe1,2,3，LI Yan-jun1,2,3
（1 Hangzhou Wahaha Group Co.，Ltd，Hangzhou 310018，China；
2 Zhejiang Key Laboratory of food Bioengineering，Hangzhou 310018，China；
3 Hangzhou Wahaha Technology Co.，Ltd，Hangzhou 310018，China）
Abstract: The study investigated the ability of the mixed emulsifier combinations of monoglyceride，monoglyceridesuccinate，and sodium caseinate，as well as the commonly used emulsifier combinations for bottled milk tea，towithstand adverse factors such as ions，shear，and temperature during beverage processing，and their application inmilk tea. Evaluate The emulsification stability of different emulsifiers under unfavorable processing factors wasdetermined through particle size analyzer. The effects of different emulsifier combinations on stabilizing the oil inmilk tea were evaluated using the results of Turbiscan and Lumisizer stability scans combined with centrifugal fatfloatation 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 theaverage particle size of coconut oil to 0.21μm，and has strong resistance to ions，shear，temperature，and otherconditions.When this composite combination was applied to milk tea，only 0.40% of the total amount of fat neededto be added to reduce the average particle size of milk tea to 0.3μm，and there was no difference in particle sizebefore and after processing. This studymade it possible to reduce the amount of emulsifiers significantly and saveproduction costs，and improve the processing tolerance of emulsifiers. It is great significance to maximize the role ofemulsifiers， improve product quality， and improve product quality stability. It also has certain guidance andsuggestions for the efficient，scientific，and standardized use of food emulsifiers.
Key words: milk tea；emulsifier；process；tolerance；stability
中图分类号：TS252.5 文献标志码：A 文章编号：1007-7871（2024）02-0059-06
2024，Vol.27，No.2