均质压力对UHT搅打稀奶油品质的影响  

Effect of homogenization pressure on quality of UHT whipping cream

作　　者：孟宪霞[1,2] 李少英[1] 孔凡丕[2] 刘鹭[2] 吕加平[2] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国乳品工业》2012年第4期32-35,共4页China Dairy Industry

摘　　要：以新鲜稀奶油为主要原料,考察了不同的均质压力对UHT搅打稀奶油的脂肪球粒径、流变学特性、搅打特性的影响,分析了各评价指标之间的相关性。结果表明,UHT搅打稀奶油最适均质压力范围为3～5 MPa;随着均质压力的增大(1～9 MPa),脂肪球粒径减小,但打发成型所需时间增加;在α=0.01水平上,粒径与搅打时间、起泡率显著相关;在α=0.05水平上搅打时间与起泡率显著相关。Used flesh cream as raw materials, investigated how the different homogenization pressure affected the diameter of fat globule, rhe- ological properties and whipping properties, analyzed the correlation between the evaluation indicators. The results indicated that the optimized homogenization pressure is 3-5 MPa; the size of fat globules decrease and the whipping time increase with the increasing of homogenous pressure within the range of I to 9 MPa; on a=0.01 levels, diameter of fat globule and whipping time are significantly correlated, diameter of fat globule and overrun are significantly correlated; on a=0.05 levels, whipping time and overrun are significantly correlated.

关 键 词：UHT搅打稀奶油 均值压力 脂肪球粒径 搅打时间 搅打起泡率 

分 类 号：TS252.52[轻工技术与工程—农产品加工及贮藏工程]