超高压处理对黄油物理特性的影响  

Effect of ultra high pressure treatment on physical properties of butter

作　　者：李燕杰[1] 梁钻好 蒋卓[2] 杜冰[2] 

机构地区：[1]广东食品药品职业学院,广东广州510520 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2017年第18期36-39,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金青年基金资助项目(21606090)

摘　　要：主要研究了100、200、300、400、500 MPa压力对黄油熔点、固体脂肪含量、晶型、酸价以及硬度、稠度、涂抹性等质构特征的影响。结果表明:超高压处理可导致黄油熔点升高,晶型转变成β'与亚β型混合,对黄油酸价影响不显著(p>0.05),低温(15℃)和室温(25℃)超高压处理下黄油的固体脂肪含量和硬度明显降低,涂抹性显著(p<0.01)增强,粘度和稠度降低。The effects of 100,200,300,400,500 MPa ultra high pressure treatment on the melting point,solid fat content,crystal form,acid value,hardness,consistency and spread ability of butter were studied.The results showed that the ultra high pressure treatment could increase the melting point of butter and change crystal form to the blends of the β＇ and beta form.Ultra high pressure treatment had no significant effect on the FFA（ p〉 0.05）,but decreased the solid fat content,hardness and consistency of the butter,and significant increased in spreadability（ p 〈0.01） under low temperature（ 15 ℃） and room temperature（ 25 ℃）.

关 键 词：超高压 黄油 熔点 晶型 酸价 质构 

分 类 号：TS201.3[轻工技术与工程—食品科学]