Effect of different emulsifiers on the stability of beef bone white soup
Journal Title: Journal of Henan Agricultural University - Year 2022, Vol 56, Issue 2
Abstract
[Objective] To explore the emulsifying effect of different emulsifiers on beef bone white soup, so as to promote the standardized and large-scale production of beef bone white soup. [Method] Beef bone white soup was prepared with bovine ossein and butter as the main raw materials. Based on emulsifiability, particle size distribution, apparent viscosity and rheological behavior, the effects of different emulsifiers (glycerol monostearate, propylene glycol fatty acid ester, Span80 and Arabic gum) on the stability of beef bone white soup were explored. Response surface experiment was conducted with emulsification as response value, and a mathematical model was established and its reliability was verified. [Result] Compared with the blank group, the addition of four emulsifiers had significant effects on the emulsion stability of beef bone white soup (P<0.05). The optimal process conditions were as follows: 0.8% propylene glycol, 0.7% monoglyceride and 0.8% Arabic gum were added, and the emulsifiability of beef bone white soup prepared at this time was 0.92, with good emulsifying stability. [Conclusion] The preparation technique of beef bone white soup can be used to improve the stability and quality, and provide theoretical basis and reference for the industrialized application of animal bone.
Authors and Affiliations
Haoyuan GAO, Miaoyun LI, Lijun ZHAO, Gaiming ZHAO, Yaodi ZHU, Yangyang MA, Ju LIN, Jie ZHANG
Keywords
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