超高压处理对搅打稀奶油性质的影响  

The effect of high hydrostatic pressure on the functionality of whipping cream

作　　者：孙颜君[1] 李志刚[2] 莫蓓红[1] 郑远荣[1] 石春权[1] 朱培[1] 焦金凯 刘振民[1] 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业股份有限公司乳业研究院 [2]江南大学食品学院,江苏无锡214000

出　　处：《食品与发酵工业》2015年第2期75-78,共4页Food and Fermentation Industries

基　　金：闵行区科技项目(2013MH088);超高压对酪蛋白结构及乳杀菌效果的研究与产品开发

摘　　要：以稀奶油为原料,通过测定稀奶油的加工性质和微观结构,考察了25℃下,300 MPa和600 MPa的压力处理10 min对稀奶油加工性质的影响。结果表明:超高压处理后会改变稀奶油乳状液的体系结构,粒径和光学显微镜测定发现脂肪球的粒径分布和附聚程度发生了改变,表现为超高压处理后稀奶油的打发时间由3.5 min缩短至2.5 min,且300 MPa处理后稀奶油的膨胀倍数显著增加(P<0.05)。在4℃下保藏40 d后,与对照样品相比,超高压处理的稀奶油仍能保持较好的打发性质。High hydrostatic pressure is a newly-developed non-heating processing which gradually become a research focus in the dairy application. In our study, we investigated 300 MPa and 600 MPa processing on whipping cream to observe the apparent properties and microstructure change. The result showed that high hydrostatic pressure could affect the system of cream emulsions. The particle size distribution and fat globules aggregation were changed. Not only the whipping time of high hydrostatic processing treated cream was shortened from 3.5min to 2.5min, but the expansion ratio of 300MPa treated cream increased significantly （P 〈 0.05）. After storage at 4 ℃ for 40 days, comparing to the control, high hydrostatic processing treated cream kept the better properties.

关 键 词：超高压处理 搅打稀奶油 打发性质 微观结构 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]