蛋白质用量对粉末植脂奶油品质的影响  

Effect of protein concentration on the quality of whipped cream powder

作　　者：邓欣伦 方敏[1] 赵强忠[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2015年第4期92-96,共5页Science and Technology of Food Industry

基　　金：中央高校基本科研基金(2013ZZ0076)

摘　　要：研究了蛋白质用量对植脂奶油乳浊液性质、喷雾干燥效果以及粉末植脂奶油搅打性能和流变特性的影响。结果表明:当蛋白质用量从0.9%提高到2.1%时,脂肪部分聚结率急剧降低到0.9%,乳浊液的脂肪球粒径d4,3从0.47%减小到0.37%,而粘度从170c P升高到291c P,喷雾干燥的粉末得率提高,但粉末分散性降低;粉末植脂奶油搅打过程中的脂肪部分聚结率也减小,搅打起泡率降低,当蛋白质用量为0.9%时搅打起泡率最大,达到325.38%,其弹性模量G′和粘性模量G″都较高,分别可到达7000Pa和900Pa,泡沫的粘弹性好。The effects of protein concentration on quality of emulsified state of fat,results of spray drying, whipping properties and rheological properties were investigated. The study showed that..When the protein concentration increased from 0.9% to 2.1%,fat globules partial coalescence rate reduced rapidly to 0.9% and the particle size d4.3 decreased from 0.47% to 0.37% ,but the viscosity showed the opposite trend with increasing from 170cP to 291cP,the yield of spray drying increased, but the dispersibility of the powder became inferior slightly ,the overrun and fat globules partial coalescence rate of powder declined during whipping,the one with 0.9% protein had the maximum overrun of 325.38%. At the same time,the elastic modulus G＇ and viscous modulus G” were higher,reaching forminq viscoelastic foams. equilibrium values of 7000Pa and 900Pa respectively

关 键 词：粉末植脂奶油 蛋白质 喷雾干燥 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]