搅打稀奶油品质及其影响因素的研究进展  

Progress in Research on Whipping Cream Quality and the Factors Influencing It

作　　者：李扬 李妍[2] 李栋[1] 王诗然 张列兵[3] LI Yang;LI Yan;LI Dong;WANG Shiran;ZHANG Liebing(College of Engineering,China Agricultural University,Beijing 100083,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学工学院,北京100083 [2]北京工商大学食品与健康学院,北京100048 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2022年第15期327-335,共9页Food Science

基　　金：现代农业(奶牛)产业技术体系建设专项(CARS-36);宁夏回族自治区重点研发计划项目(2021BEF02031)。

摘　　要：搅打稀奶油是一类可搅打起泡的水包油乳液。作为重要的食品工业原料,搅打稀奶油可作为呈味物质赋予食品良好的感官特性,应用前景广阔。本文首先介绍搅打稀奶油贮藏期内常见的失稳作用,包括乳析、聚集、聚结、部分聚结及奥氏熟化,并阐述界面特性及脂肪球间的交互作如何影响搅打稀奶油的稳定性;其次介绍搅打稀奶油的搅打过程,阐述结晶特性、界面特性和液相蛋白特性如何影响搅打特性。本文可为搅打稀奶油产品的工业化生产提供一定的理论指导。Whipping cream is an oil-in-water emulsion,which can turn into an aerated foam after whipping operation.It can be used as a flavor enhancer to impart excellent sensory properties to foods and thus,has broad application prospects in the food industry.In this article,we introduce five common destabilization behaviors including creaming,aggregation,coalescence,partial coalescence and Ostwald ripening during the storage of whipping cream,and discuss the influences of interfacial properties and droplet interaction on the stability of whipping cream.Then,we describe the whipping process and elucidate the influences of crystallization properties,interfacial properties and serum protein properties on the whipping characteristics of cream.We hope that this review can provide some theoretical guidance for the industrial production of whipping cream.

关 键 词：乳液 稳定性 搅打特性 界面特性 结晶特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]