瓜尔豆胶对搅打稀奶油的搅打性能的影响  

Influence of guar gum on the whipping properties of whipping cream

作　　者：王才华[1] 赵谋明[1] 赵强忠[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国乳品工业》2006年第8期18-22,共5页China Dairy Industry

基　　金：国家自然科学基金资助项目(20276022)

摘　　要：研究了不同浓度的瓜尔豆胶对搅打稀奶油乳状液的表观黏度、脂肪球粒度、脂肪球界面蛋白浓度、脂肪球部分聚结率、泡沫硬度和搅打起泡率的影响。结果表明,瓜尔豆胶对搅打稀奶油乳状液的表观黏度影响非常显著;瓜尔豆胶浓度过高或过低,都会使得解冻后的乳状液粒径变大;瓜尔豆胶的质量分数越高,脂肪球部分聚结速度越快,泡沫硬度也越大;搅打起泡率随着瓜尔豆胶质量分数增大而降低。The influence of guar gum on the whipping properties of whipping cream, such as apparent viscosity, fat globules size, protein concentrations adsorbed at fat globules surface, fat globules partial coalescence, foam firmness and overrun, was analyzed as a function of the guar gum concentration. The results showed that effects of guar gum on the apparent viscosity of emulsions were very significant. Low gum concentration or high gum concentration led to increase of fat globules after emulsions were thawed. Fat globule partial coalescence and foam firmness increased greatly because of higher gum concentration. Higher viscosity resulted in lower overrun of whipped cream when more gum was added to the emulsions.

关 键 词：瓜尔豆胶 搅打稀奶油 脂肪球部分聚结 粒度泡沫硬度 搅打起泡率 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]