粉末植脂奶油制备工艺条件的优化  

Optimization of preparation conditions of powder non-dairy whipped cream

作　　者：于昕琪 孟宗[1] 杨兆琪[1] 刘元法[1] YU Xinqi MENG Zong YANG Zhaoqi LIU Yuanfa(Synergetic Innovation Center of Food Safety and Nutrition, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China)

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》2017年第9期100-105,共6页China Oils and Fats

基　　金：国家自然科学基金(31471678);国家重点研发计划(2016YFD0401404)

摘　　要：研究了均质条件、固形物含量和进风温度对粉末植脂奶油产品性质的影响,并进一步利用正交试验对工艺条件进行了优化。结果表明,制备粉末植脂奶油的最佳工艺条件为:50 MPa均质2次,固形物含量50%,进风温度180℃。在最佳工艺条件下,粉末植脂奶油的包埋率达到89.49%,产品为乳白色,颗粒细小均匀,溶解性好。与传统植脂奶油相比,该粉末植脂奶油复溶乳状液平均粒径增大,打发倍数略低于传统植脂奶油的,但二者的质构特性无显著差异。The influences of homogenization condition, solid content and inlet air temperature on proper- ties of powder non - dairy whipped cream were investigated. The optimal process conditions for preparing the powder non - dairy whipped cream were determined by orthogonal experiment as follows： 50 MPa homogenization for twice, solid content 50%, inlet air temperature 180 ℃. Under the optimal conditions, the embedding rate was 89.49%, and the product was milky white with fine uniformity and good solubili- Compared with the traditional non - dairy whipped cream, the powder non - dairy whipped cream wa- ter emulsion had larger mean particle size, and lower whipping times, but their texture characteristics had no significant difference.

关 键 词：粉末植脂奶油 工艺条件 优化 

分 类 号：TS225.61[轻工技术与工程—粮食、油脂及植物蛋白工程]