为了增强复合骨汤的乳化稳定性，改善乳化品质，将蔗糖酯分别与单甘酯、大豆卵磷脂及微晶纤维素复配成不同亲水亲油平衡值（Hydrophile Lipophilic Balance，HLB）的二元乳化剂，研究其对复合骨汤乳液的乳化稳定效果及内在原因，并探讨乳液感官品质的变化。结果表明：复配蔗糖酯与单甘酯的HLB值为8时乳液Zeta电位值为（-34.8 mV），黏度为8.91 Pa•s，平均粒径D[4,3]（1 496 nm）；蔗糖酯和大豆卵磷脂复配HLB值为12时乳液Zeta电位值为（-38 mV），黏度为8.94 Pa•s，平均粒径D[4,3]（725.1 nm）蔗糖酯与微晶纤维素复配HLB值在10~12之间时乳液zeta电位值在（-26.3 mV）至（-29.3 mV）之间，复合骨汤乳液均表现出良好的乳化稳定性。蔗糖酯与大豆卵磷脂复配对骨汤乳液的稳定效果优于其它2组复配乳化剂，可使乳液中乳滴粒径显著降低（P<0.05），并能增大乳滴表面的电荷数量及乳液粘度，使乳滴均匀分散、不易聚集上浮。蔗糖酯与单甘酯、大豆卵磷脂两两复配后有明显的协同增效作用，但与微晶纤维素的协同效应不明显。二元乳化剂的复配比例对骨汤乳液的稠度、色泽和可接受度影响较大，对香气及滋味影响较小，影响作用与乳液稳定性相关。

To improve the emulsion stability and quality of compound bone broths, a sucrose ester was mixed with each of monoglycerides, soy lecithin, and microcrystalline cellulose to produce binary emulsifiers with different hydrophilic- lipophilic balance (HLB) values. The effects of various HLB values on the stability of the compound bone broth emulsions, the underlying causes, and the sensory quality of broth emulsions were studied. The results showed that when the HLB of sucrose ester+monoglyceride was 8, the zeta potential of the emulsion was -34.8 mV, viscosity was 8.91 Pa•s, and the average particle size was D[4,3] (1 496 nm). When the HLB value of sucrose ester+soybean lecithin was 12, the zeta potential value of the emulsion was (-38 mV), viscosity was 8.94 Pa•s, and average particle size was D[4,3] (725.1 nm). When the HLB value of sucrose ester+microcrystalline cellulose was 10~12, the zeta potential of the emulsion was (-26.3 mV)~(-29.3 mV). All compound bone broth emulsions showed good emulsion stability. The stabilizing effect of the sucrose ester+soy lecithin binary emulsifier on compound bone broth emulsion was superior to that of the remaining two binary emulsifiers, resulting from a significant reduction in the diameter of emulsion droplets (P<0.05), and increases in the surface charge density and emulsion viscosity. These changes ensured a more uniform dispersion of the droplets and they were less likely to agglomerate and float. A substantial synergistic effect was obtained when the sucrose ester was mixed with the monoglyceride or soybean lecithin, but not with microcrystalline cellulose. The mixing ratio of the binary emulsifiers considerably influenced the consistency, color, and acceptability of compound bone broth emulsions, whereas it effect on aroma and taste, which was related to emulsion stability, was relatively diminished.

广州市重点研发计划项目（202206010178）