The Preparation Of Food Microemulsion And Its Application In The Dough Product

The purpose of this article is studying the preparation and the application of food microemulsion in the different dough products. Its process, optimal formula, Basic Properties and effect had been confirmed through the study of the W/O microemulsion, which was composed by the edible vegetable oil, surfactant, cosurfactant and water.The process of microemulsion's preparation had been studied. The result showed that the constant temperature magnetic stirrers was selected as the mixer; The way of adding materials was that the oil phase ,the surfactant and cosurfactant should be added first , then the water should be added in after while stirring; The best speed of mixing was 3 grades , the temperature of reaction was 60℃.The study of the microemulsion'formula indicated that the palm oil was selected as the oil phase, the surfactant was confirmed to be combinational surfactant systems, which was mixed by Span85:ODO of the ratio of 6:4. and the content is 8%~10% of the oil's weight; cosurfactant was confirmed to be the glycerol, and occupies 8%~12% of the oil's weight; the distilled water was to be selected as the water phase, and occupies 2%~6% of the oil'weight.The property of the microemulsion had been discussed. The result showed that the content of the emulsifier and cosurfactant had the positive correlation to conductivity value; the conductivity relational curve presents the anomalous change, and the conductity increases and then reduce with the water content increasing. The microemulsion, which prepared in laboratory, should belong to the W/O microemulsion judging by conductivity method and had the well stability and the storage stability.The result of the microemusion's application at the quick-frozen dumplings showed that the emulsifier and cosurfactant had the remarkable influence and the water's effect was not obviously. It can be concluded that the optimal content of emulsifier was 12.5%, the glycerol was 16%, the water was 2%; The content of microemulsion was remarkable influence to the quick-frozen dumplings'quality, the optimal content was 10%; the microemulsion could improve the quick-frozen dumplings'quality, and was suitable to the quick-frozen dumpling.The result showed that the emulsifier and cosurfactant of microemusion had important effect on the steamed bread. It can be concluded that the optimal content of emulsifier was 12.5%, the glycerol was 12%, the water was 2%; The content of microemulsion was remarkable influence to the steamed bread's quality, the optimal content was 10%; the microemulsion could improve the steamed bread's quality, and was suitable to the steamed bread.It could be concluded that the emulsifier and cosurfactant of microemusion effected the bread's quality remarkablely. It could be concluded that the optimal content of emulsifier was 12.5%, the glycerol was 12%, the water was 2%; The content of microemulsion was remarkable influence to the quick-frozen dumplings'quality, the the optimal content was 10%; the microemulsion can improve the bread's quality, and was suitable to the bread.