二次均质工艺中一次均质压力对黄油基搅打稀奶油品质的影响  

Effects of First-stage Homogenization Pressure in Two-stage Homogenization on Butter-based Whipping Cream Quality

作　　者：袁佩佩 王文琼 周吉阳 于倩 李健驹 李启明 顾瑞霞 YUAN Pei-pei;WANG Wen-qiong;ZHOU Ji-yang;YU Qian;LI Jian-ju;LI Qi-ming;GU Rui-xia(Jiangsu Key Laboratory of Dairy Biological Technology and Safety Control,Yangzhou University,Yangzhou 225127,China;New Hope Dairy Company Limited,Chengdu 610023,China)

机构地区：[1]扬州大学,江苏省乳品生物技术与安全控制重点实验室,江苏扬州225127 [2]新希望乳业股份有限公司,四川成都610023

出　　处：《现代食品科技》2021年第10期180-187,共8页Modern Food Science and Technology

基　　金：国家自然科学基金青年基金项目(31901715);成都市重大科技应用示范项目(2019-YF09-00055-SN);四川省科技成果转化示范项目(2018CC0147)。

摘　　要：以无盐黄油和脱脂乳为原料制备黄油基搅打稀奶油,采用二次均质工艺,研究了一次均质压力(二次均质压力不变)对黄油基搅打稀奶油的粒径、脂肪部分聚结率、流变学特性、搅打性能的影响,分析了各评价指标之间的相关性。结果表明,黄油基搅打稀奶油的一次均质压力在10.0~15.0 MPa时,随着均质压力的增大,脂肪球粒径D4,3由1.85μm逐渐减小到1.57μm,且在15.0 MPa时脂肪球粒径D4,3达到最小为1.57μm;黄油基搅打稀奶油的脂肪部分聚结率随着一次均质压力的增大逐渐增大,由13.74%增大到17.53%;搅打时间随着均质压力的增大逐渐由314 s减小到265 s且一次均质压力在15.0 MPa时搅打时间最少为265 s;泡沫稳定性由78.09%逐渐增加到87.26%,且泡沫稳定性在15.0 MPa时泡沫稳定性达到最大87.26%。因此将黄油基搅打稀奶油的一次均质压力控制在10.0~15.0 MPa范围内较适宜。Butter-based whipping cream was prepared using salt-free butter and skim milk.The effects of first-stage homogenization pressure in two-stage homogenization(in which the second-stage homogenization pressure was kept unchanged)on the particle size,partial coalescence rate of fat,and rheological and whipping properties of the butter-based whipping cream were studied.Additionally,the correlations among the evaluation indices were analyzed.The results indicated that when the first-stage homogenization pressure was in the range of 10.0~15.0 MPa,as the pressure increased,the particle size D4,3 decreased from 1.85 to 1.57μm.In particular,when the particle size reached its minimum of 1.57μm at a first-stage homogenization pressure of 15.0 MPa,the partial coalescence rate of fat in the butter-based whipping cream increased gradually from 13.74%to 17.53%with an increase in the first-stage homogenization pressure,and the whipping time gradually decreased from 314 to 265 s.More specifically,when the first-stage homogenization pressure was 15.0 MPa,the whipping time was the shortest at 265 s.The foam stability increased from 78.09%to 87.26%as the first-stage homogenization pressure increased,and the foam stability reached its maximum of 87.26%when the pressure was 15.0 MPa.Therefore,the first-stage homogenization pressure of butter-based whipping cream should be controlled in the range of 10.0~15.0 MPa.

关 键 词：黄油基搅打稀奶油 均质压力 粒径 泡沫稳定性 搅打时间 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]