搅打充气对搅打奶油流变特性的影响  

Effect of Whipping and Air Inflation Process On Rheological Properties of Whipped Cream

作　　者：赵强忠[1] 邝婉湄[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国粮油学报》2015年第11期81-85,91,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(20806030);中央高校基本科研业务费(2013ZZ0076)

摘　　要：研究了搅打充气对搅打奶油流变特性的影响，分析其变化规律及探讨搅打充气与搅打奶油结构之间的内在联系。结果表明：搅打奶油属于假塑性流体，其表观黏度、屈服应力、触变性和黏弹性（G＊）均随搅打充气进行而增加，而相对恢复率呈先增大后减小趋势。在蠕变-回复测试中，蠕变柔量随搅打充气进行逐渐减小；推迟时间先增大后减小，到了搅打过度阶段又重新增大；回复率呈先增大后减小趋势。The effects of whipping and air inflation process on theological properties of whipped cream have been studied in the paper. The alterations and internal relation between whipping and air inflation process and struc- ture of whipped cream have also been analyzed. The results showed that whipped cream belonged to pseudoplastic flu- id, and its apparent viscosity, yield stress, thixotropy and viscoelasticity （G ＊ ） positively increased in line with whip- ping and air inflation process ; the rate of relative recovery first increased and then decreased. In the creep - recovery test, creep compliance decreased gradually during whipping ; the retardation time first increased and then decreased, and finally increased again during process of over whipping. Moreover, the rate of recovery showed a first upward and then downward trend.

关 键 词：搅打奶油 流变特性 搅打充气 

分 类 号：TS201.7[轻工技术与工程—食品科学]