乳化剂对以黄油为原料生产UHT搅打稀奶油稳定性的影响  

Effect of emulsifier on stability of butter-based UHT whipping cream

作　　者：阚传浦[1] 李妍[2] 李海梅[1] 尹未华[1] 曹佳璐[1] 刘畅[1] 张列兵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京工商大学食品学院,北京100037

出　　处：《中国乳品工业》2013年第3期8-11,共4页China Dairy Industry

基　　金：现代农业产业技术体系建设专项资金资助(CARS-37)

摘　　要：对影响以黄油为原料生产的UHT搅打稀奶油稳定性的亲水型乳化剂和亲油型乳化剂进行了筛选,并根据亲水亲油平衡值对筛选出的乳化剂进行了复配。结果表明,亲水型乳化剂蔗糖酯SE1670和亲油型乳化剂分子蒸馏单甘酯对搅打稀奶油稳定性最好,其最佳添加量均为0.2%～0.3%。当HLB为10时,稀奶油乳浊液的表观黏度最低,离心乳析率为0,脂肪的附聚率为63%,乳浊液的稳定性和搅打特性均处于较好的水平。hydrophilic emulsifiers and lipohpilic emulsifiers were screened which affect the stability of butter-based UHT whipping cream in this study. The emulsifiers were remixed according to hydrophilic-lipohilic balance （HLB）. Results showed that Sucrose ester S1670 and Distilled monoglyceride can led to the best stability of whipping cream, and the appropriate addition was 0.2%-9.3%. When the HLB value 10, the emulsion had the lowest apparent viscosity, creaming rate was 0, and the fat partial coalescence rate was 63%. The stability and whip ability were in a better level.

关 键 词：UHT搅打稀奶油 乳化剂 稳定特性 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]