均质压力对搅打鲜奶油品质的影响  

Effect of Homogeneous Pressure on Quality of Whipped Cream

作　　者：赵谋明[1] 赵强忠[1] 王才华[1] 罗东辉[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：《华南理工大学学报（自然科学版）》2006年第8期100-104,共5页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金资助项目(20276022)

摘　　要：为探讨制备工艺与搅打鲜奶油品质之间的内在关系，利用激光粒度分布仪研究了均质压力对搅打鲜奶油乳状液制备过程中脂肪球粒度分布的影响规律，采用SPSS13，0分析了搅打充气过程中脂肪球粒度分布和脂肪部分聚结率及搅打起泡率之间的关系．结果表明：均质压力越高（20～60MPa），脂肪球粒径越小；在搅打充气过程中，脂肪部分聚结率随均质压力升高而增加；均质压力为60MPa的搅打鲜奶油的搅打起泡率最小，均质压力为50MPa时搅打起泡率最大，搅打鲜奶油的最适均质压力为40～50MPa．In order to reveal the interrelation between the preparation conditions and the quality of whipped cream, the effect of homogeneous pressure on the size distribution of fat globules in the emulsion during the preparation of whipped cream was investigated by means of the laser light scattering instrument. The relationship between the size distribution of fat globules and the partial coalescence rate as well as foam overrun of fat during the whipping process was then analyzed with SPSS 13.0 software. The results indicate that （ 1 ） the size of fat globules increases with the homogenous pressure within the range of 20 to 60 MPa; （2） the partial coalescence of fat is accelerated by increasing homogenous pressure during the whipping process ; （3） the overrun of whipped cream reaches its minimum and maximum values respectively at the homogenous pressures of 60 and 50 MPa; and （4） the optimal homogenous pressure for whipped cream is 40 -50 MPa.

关 键 词：搅打鲜奶油 均质压力 脂肪 部分聚结 起泡率 

分 类 号：TS252.52[轻工技术与工程—农产品加工及贮藏工程]