乳化剂添加量对零反式脂肪酸预打发植脂奶油品质的影响  

Effect of dosage of emulsifier on the quality of zero- trans fatty acid pre- whipped cream

作　　者：邱美彬 孟宗[1] 刘元法[1] 李进伟[1] 蒋将[1] 曹培让 杨兆琪[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,食品安全与营养协同创新中心,江苏无锡214122

出　　处：《中国油脂》2016年第1期22-26,共5页China Oils and Fats

基　　金：国家自然基金青年基金项目(31201382);国家自然基金面上项目(31471678)

摘　　要：研究了复配乳化剂添加量对零反式脂肪酸预打发植脂奶油乳状液粒度分布、脂肪附聚率、微观结构、质构以及稳定性的影响。结果表明:乳化剂添加量为0.3%时可促进乳状液粒度的均匀分布;零反式脂肪酸预打发植脂奶油的脂肪附聚率随着乳化剂添加量的增加而增加,奶油硬度、稠度均随着乳化剂添加量的增加而下降;随着乳化剂添加量从0增加到0.3%,奶油内部气泡分布逐渐均一,而添加量为0.5%时,会有大气泡产生;当乳化剂添加量为0.3%时,零反式脂肪酸预打发植脂奶油在20℃下的稳定时间可达600 min。综合考虑,当脂肪含量为25%,复配乳化剂添加量为0.3%时,零反式脂肪酸预打发植脂奶油的品质最佳。The effects fat agglomeration rate of the dosage of compound emulsifiers on the particle size distribution of emulsion , microstructure, texture and stability of zero - trans fatty acid pre - whipped cream were studied. The results showed that dosage of emulsifiers was 0. 3 % ; with the particle size of emulsion had an uniform distribution when the the dosage of emulsifiers increasing, the fat agglomeration rate of zerotrans fatty acid pre -whipped cream increased, while the hardness and consistency decreased; with the dosage of emulsifiers increasing from 0 to 0.3%, the distribution of the air bubbles in the zero - trans fatty acid pre -whipped cream became uniform gradually, but big air bubbles appeared when the dosage of emulsifiers was 0.5 % ; the zero - trans fatty acid pre - whipped cream could keep stable for 600 min at 20℃ when the dosage of emulsifiers was 0.3%. Considering all of the factors, when the content of fat was 25 % and the dosage of compound emulsifiers was 0.3 %, the quality of zero - trans fatty acid pre -whipped cream was the best.

关 键 词：乳化剂 零反式脂肪酸 预打发植脂奶油 品质 

分 类 号：TS225.61[轻工技术与工程—粮食、油脂及植物蛋白工程]