植脂奶油泡沫结构形成的研究  

Study on the formation of the foam structure of whipped topping

作　　者：范瑞[1] 赵谋明[2] 林伟锋[2] 赵强忠[2] 

机构地区：[1]广东轻工职业技术学院,广东广州510300 [2]华南理工大学轻工食品学院,广东广州510641

出　　处：《中国乳品工业》2005年第9期40-43,共4页China Dairy Industry

基　　金：国家自然科学基金项目(20276022)

摘　　要：分别测定植脂奶油乳状液在剪切、充气和搅打作用下脂肪球部分聚结率、电导率、膨胀率的变化,研究了植脂奶油形成泡沫结构的作用机理。结果表明,剪切或充气作用都不能形成稳定的泡沫结构;只有在搅打条件下才能获得60%以上的脂肪球部分聚结率,使植脂奶油由一个黏稠的液体转变为稳定的泡沫结构。The formation of whipped topping foam structure were studied in this paper. According to the comparison of the variation on fat partial coalescence rate,conductivity and overrun in shear,aerating and whipping, the results indicate that： Neither shear nor aerating alone were sufficient to forming stable foam structure. The fat globule can take place partial coalescence over 60% only in whipping process, it made phase inversion of ropy whipped topping emulsions turn into stable solidity foam.

关 键 词：植脂奶油 搅打 泡沫结构 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]