油脂熔点对植脂鲜奶油质量性能的影响及其机理的研究  

Effects of oil melt point on the quality and performance of whipped topping and its mechanism

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 [2]华南理工大学轻工食品学院,广州市510641

出　　处：《中国油脂》2005年第11期42-45,共4页China Oils and Fats

基　　金：国家自然科学基金(No.20276022)

摘　　要：利用质构分析仪分析泡沫硬度和内部质构，油溶性色素法(油红-O)测定脂肪球部分聚结率，研究油脂种类对植脂鲜奶油质量性能的影响。结果表明，不同种类油脂制备的植脂鲜奶油的质量性能有较大差异，油脂种类对质量性能的影响与其熔点有关。随油脂熔点不同，在搅打过程中发生脂肪球部分聚结的程度也不同，从而影响最终的泡沫结构。搅打5min后，熔点为47～53℃的部分氢化植物油HP-51的部分聚结率大于70%，天然奶油的部分聚结率小于10%，大豆油和极度氢化油不发生部分聚结，均不能形成稳定的泡沫结构。熔点为36～41℃的部分氢化植物油制备的植脂鲜奶油，部分聚结率为65%，膨胀率为4．0，获得稳定的泡沫结构。Oil type has a critical influence on the quality of whipped topping. The influence corresponded with the oil melt point is essential on the mechanism, that is the solid fat and liquid fat ratio of oil in a given temperature has a critical effect on whether fat globule can take place partial coalescence. Only the used oil have a melt point nearly with butter fat, such as cocoa butter substitute BL - 41 or BM - 200, the ideal fat destabilization and better whipping properties can be obtained. Neither pure liquid fat nor pure solid fat can cause partial coalescence and bring out a stable foam structure. In whipped topping, 20% milk fat can not bring out a stable foam structure, but 20% cocoa butter substitute BL- 41 or BM- 200 can get a stable foam structure, it suggests that partial coalescence is also responsible for structure formation in a variety of whippable nondairy dessert toppings.

关 键 词：植脂鲜奶油 熔点 质量性能 搅打 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]