不同结晶态脂肪比例对乳液奶油感感知的影响  

Effect of Solid Fat Content on Creaminess Perception of Emulsions

作　　者：郑淇丹 樊迪 沈清武 周辉[1] 刘成国[1] 罗洁 ZHENG Qidan;FAN Di;SHEN Qingwu;ZHOU Hui;LIU Chengguo;LUO Jie(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品科学》2022年第10期7-14,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(31901717)。

摘　　要：通过调配无水乳脂肪的脂肪酸组成,构建含不同结晶态比例的乳脂肪模型和与牛奶脂肪含量和粒径匹配的乳液体系,进而模拟口腔加工,测定含不同结晶态脂肪比例乳液的口腔聚合性和摩擦学特性,并评价其奶油感。成功构建了含不同结晶态比例(10%~85%)的乳脂肪模型(F10~F85),所构建乳液(E10~E85)中脂肪球平均粒径为4μm,在模拟口腔加工后,乳液粒径显著增大,其中E40样品增大程度最大。随着结晶态脂肪比例的增加,乳液口腔摩擦系数(μ_(20))先减小后增加,其中E40样品μ_(20)最小,为(0.04±0.01)。描述性感官评价结果显示,随着结晶态脂肪比例的增加,乳液样品的整体奶油感先增大后减小,其中E40样品得分最高,为8.06±0.73。主成分分析结果显示,乳液的口腔光滑感和糊口感与整体奶油感相关性最强,其中E40样品与整体奶油感相关性最强。暂时性感官支配评价结果显示,口腔加工中后期,乳液在口腔感知中最显著的优势感官属性为口腔光滑感和糊口感,其中E40样品的口腔光滑感和糊口感优势率最高。本研究明确了结晶态脂肪比例对乳液奶油感感知的影响,为开发低脂但具备全脂口感的乳制品提供理论依据。In this study,milk fat model systems with different solid fat contents were formulated using anhydrous milk fat as an ingredient and were used separately to prepare emulsions.The oral coalescence and tribological properties of the emulsions were measured and sensory evaluation was also performed.The results showed that the milk fat model systems(F10–F85)were found to have solid fat contents of 10%–85%.The average diameter of fat globules in the emulsions(E10–E85)was about 4μm.After simulated oral processing,the particle size of the emulsions increased,and the highest increase was observed in E40.The friction coefficientμ_(20) of the emulsion first decreased and then increased with increasing solid fat content,and the friction coefficientμ_(20) of emulsion E40 was the smallest(0.04±0.01).The overall creaminess of the emulsion first increased and then decreased with increasing solid fat content,and the score of E40 was the highest(8.06±0.73).The oral smoothness and mouth coating attributes of the emulsion were most correlated with the overall creaminess perception,and E40 had the highest correlation.At the middle and late stages of oral processing,the most dominant sensory attributes of the emulsion were oral smoothness and mouth coating.In addition,the dominance rate of oral smoothness and mouth coating of E40 were the highest.This study will provide a theoretical basis for the development of low-fat dairy products with whole milk taste.

关 键 词：结晶态脂肪 乳液 口腔加工 摩擦系数 奶油感 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]