乳化剂用量对搅打稀奶油搅打性能和品质的影响机理研究  

Effects of Emulsifier Content on the Whipping Properties and Quality of the Whipped Cream

作　　者：赵强忠[1] 余权[1] 苏国万[2] 王琳[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]华南理工大学生物科学与工程学院,广东广州510006

出　　处：《食品与发酵工业》2009年第4期175-179,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(20806030)

摘　　要：研究了乳化剂用量对搅打稀奶油的乳浊液粒度分布、脂肪球部分聚结、液相蛋白浓度、感官品质和泡沫稳定性的影响。研究结果表明:乳浊液冷却及解冻后脂肪球粒径随乳化剂用量增加而减小,随着乳化剂用量增加,脂肪部分聚结速度和液相蛋白质浓度增加速度加快,搅打起泡率和感官品质以乳化剂用量为0.60%时最好,搅打稀奶油稳定时间随乳化剂用量增加呈先增加后下降趋势,当乳化剂用量为0.60%时,稳定时间达到最大2.4h。综合考虑,当乳化剂HLB值为7,乳化剂用量为0.60%时,搅打稀奶油搅打性能和品质最佳。Effects of emulsifier levels on particle size distribution of emulsion of whipped cream, partial coalescence of fat globule, protein concentration in the aqueous phase, sensory quality and foam stability were studied. The result indicated ： particle size of fat globule reduced after the emulsion cooled and thawed ; the partial coalescence speed of fat globule and protein concentration in the aqueous phase increased with the emulsifiers . stability of whipping cream was first increased and then decreased with the increase of emulsifier. The overrun and sensory quality were the best at 0. 6% of the emulsifiers, the stability was also reached to maximum of 2.4h. In summary, when HLB value of emulsifier was 7 and emulsifier levels was 0. 60% , whipping properties and quality of whipped cream was best.

关 键 词：乳化剂用量 搅打稀奶油 搅打性能 品质 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]