奶茶粉末油脂乳化液性能分析  

Emulsion Property Analyses of Powdered Oils Used in Milk Tea

作　　者：柳新荣 王炜清 刘元法[2] 张建文 邢志强 LIU Xinrong;WANG Weiqing;LIU Yuanfa;ZHANG Jianwen;XING Zhiqiang(Jiahe Food Industry Co.,Ltd.,Suzhou 215200,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]佳禾食品工业股份有限公司,江苏苏州215200 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2022年第3期96-102,共7页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2016YFD0401400);科技部农村司咨询项目。

摘　　要：近年来,随着奶茶行业的兴起,现制现售饮品行业对粉末油脂原料的需求日趋增多,粉末油脂的乳液性能已是在奶茶中应用的重要影响因素之一。因此,以市售典型奶茶专用粉末油脂(non-dairy creamer,NDC)为研究对象,采用粒径分析与微观结构观察探究粉末油脂的乳化性,并利用Turbiscan分析仪进一步探讨其乳液稳定性。结果表明:NDC-1、NDC-2具有更小的粒径(分别为0.261μm和0.229μm),乳液滴分布均匀,且在60℃下呈现较好的乳液稳定性(NDC-1乳液放置24 h后的稳定性指数(TSI_(24 h))为1.05)。在此基础上,以粉末油脂为原料制作奶茶,发现NDC-1与NDC-2奶茶组织状态更佳、口感顺滑,这为粉末油脂在奶茶领域中的应用提供了理论依据。With the rise of milk tea beverage industry,the demand of powdered oils in the ready-to-sell beverage industry has gradually increased.The emulsification of powdered oils is one of the important factors affecting the application of milk tea.Therefore,the commercial typical powdered oil exclusively used in milk tea,i.e.,non-dairy creamer(NDC),was studied.The emulsification of NDC was investigated by particle size analysis and microstructure observation,and the emulsion stability was further detected by Tubiscan analyzer.The results showed that NDC-1 and NDC-2 had smaller particle size(0.261μm and 0.229μm,respectively)and uniform distribution of emulsion droplets,with good emulsion stability at 60℃(the stability index(TSI_(24 h))of NDC-1 emulsion was 1.05 at 60℃for 24 h).On this basis,milk tea was prepared using powdered oils.It was found that NDC-1 and NDC-2 milk tea had better texture and smooth taste,which provided a theoretical basis for the application of powdered oils in milk tea.

关 键 词：粉末油脂 乳液稳定性 奶茶 微观结构 

分 类 号：TS201.7[轻工技术与工程—食品科学]