油脂种类对植脂鲜奶油搅打性能的影响  

Influence of Fat Type on Whipping Properties of Whipped Cream

作　　者：赵强忠[1] 赵谋明[1] 范瑞[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2005年第11期9-12,共4页Food and Fermentation Industries

基　　金：国家自然科学基金(No.20276022)

摘　　要：通过研究不同种类的油脂在植脂鲜奶油搅打过程中脂肪球的部分附聚、搅打时间、搅打起泡率和泡沫稳定性之间的关系。结果表明：不同种类的油脂对搅打性能的影响与其熔点有着密切的关系，其实质是油脂在常温下的固体脂肪指数决定了脂肪球能否发生部分聚结与聚结的程度，熔点为35～43℃的部分氢化植物油的聚结率接近60％，可以达到最佳的部分聚结率，能够形成稳定的泡沫结构；熔点为47～53℃的部分氢化植物油的聚结率超过70％，容易产生过度的部分聚结，形成结构粗糙的泡沫；天然奶油的部分聚结率低于10％；大豆油或者极度氢化油不能发生脂肪球的部分聚结，不能形成稳定的泡沫结构。This paper mainly studied the relationship between the oil type and cream whipping properties, such as partial coalescence, time, overrun and foams stability. The results indicated that there is a strong correlation between the whipping properties and the melting point of the oil, and partial coalescence is believed to be highly dependent on the solid fat index. The best partial coalescence rate （about 60 % ） and steady foams can be made when the melting point of the fat is 35- 43℃ . However, when the melting point is 47-53℃ , more than 70 % of the cream forms partial coalescence quickly, which leads to coarse structures and bad stability of the foam. The partial coalescence rate is less than 10 % in nature butter. The partial coalescence and steady foams cannot be taken place in soy oil or overly hydrogenated oil.

关 键 词：油脂 植脂鲜奶油 搅打性能 氢化植物油 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]