胶体对稀奶油打发及其流变学特性的影响  

Influence of gum on whipping properties and rheological characterization of cream

作　　者：邢慧敏[1] 刘红霞[1] 桂仕林[1] 贾少婷[1] 刘卫星[1] 

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500

出　　处：《中国乳品工业》2009年第8期18-22,共5页China Dairy Industry

摘　　要：使用不同的胶体和不同的添加量来研究胶体对稀奶油打发及流变学特性的影响。结果表明,选择合适的胶体增加了搅打稀奶油体系的黏度、打发时间及泡沫的稳定时间,降低了产品的打发率及酪乳析出的比例。胶体与蛋白的相互作用增加了体系的稳定性,有效的阻止脂肪球的聚集。打发过程中酪乳析出比例与打发时间和泡沫的稳定时间有极显著的负相关(P<0.001),打发率与泡沫的稳定时间相关性不显著。当卡拉胶添加量为0.02%,变性淀粉添加量为0.6%,羟甲基纤维素钠添加量为0.1%时(均为质量分数)稀奶油的打发及流变学特性为最佳。Influence of gum on Whipping properties and theological characterization of whipping cream was analyzed by the change in the type of gum and concentration. The result showed that adding of gum increased the viscosity of whipping cream, whipping time and stiflhess, reduces product overrun and serum separation. The interaction between gum and protein increased of the stability of foam and effective prevent fat accumulation. The correlation between whipping time, stiffness and serum separation is significant negative（P〈0.001）; The poor correlation existed between overrun and stiflhess （P〉0.05）.When the concentration of carrageenan,modify starch, CMC-Na is 0.02%,0.6%,0.1%, the whipping and rheological properties of cream achieve the best optimal results.

关 键 词：稀奶油 胶体 特性 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]