油脂用量对搅打稀奶油的搅打性能和品质的影响  

Effects of Fat Level on the Whipping Properties and Quality of the Whipped Cream

作　　者：赵强忠[1] 龙肇[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 [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5期170-176,共7页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(20806030)

摘　　要：研究了油脂用量对搅打稀奶油的粒度分布、脂肪部分聚结、液相蛋白质浓度、搅打起泡率、质构特性、感官品质和稳定时间的影响。研究表明:随着油脂用量增加,冷却后乳浊液脂肪球粒径增大;搅打过程中脂肪部分聚结速度和脂肪球粒径d4,3均随油脂用量增加而增大,且脂肪部分聚结率与脂肪球粒径d4,3有很好的相关性;液相蛋白质浓度和搅打起泡率降低;搅打稀奶油的质构特性值增加;稳定时间呈先增后减趋势,当油脂用量为23%时,搅打稀奶油的稳定时间最长达到2.7h;搅打稀奶油的感官品质以油脂用量为20%最好,综合考虑,油脂最佳用量范围是20%-23%。Effects of fat level on particle size distribution, partial coalescence of fat globules, protein concentrations adsorbed in liquid phase, overrun, texture characteristics, sensory quality and stability time of whipped cream were studied. The results showed that, with the increase of fat level, the cooling emulsion particle size, the rate of partial coalescence and d4,3 of fat globules were found to be increased. Fat globules partial coalescence showed strong positive correlation with d4,3 in emulsions. The texture characteristics increased, while protein concentrations adsorbed in liquid phase and the overrun of whipping cream decreased. Stability time of whipped cream first increased and then decreased. The longest stability time of 2.7h could be observed at the fat level of 23% ; sensory quality was best at 20%. Comprehensive consideration, the optimum fat level is 20% --23%.

关 键 词：油脂用量 搅打稀奶油 搅打性能 品质 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]