油脂组成和结晶特性对奶油品质和搅打性能的影响  

Effects of Fat Composition and Crystallization Characteristics on the Quality and Whipping Performance of Cream

作　　者：苏奕 柴秀航 韩宛君 刘元法[1] SU Yi;CHAI Xiuhang;HAN Wanjun;LIU Yuanfa(College of Food Science,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2024年第4期50-59,共10页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100300);广东省重点领域研发计划项目(2022B0202010003);国家自然科学基金青年科学基金项目(32202082)。

摘　　要：为构建油脂组成、结晶特性与产品品质、搅打性能的内在联系,分析三大类不同原料用油(植物、动植物和动物油)稀奶油的油脂组成、结晶特性,奶油乳液性质和打发后的产品品质以及稀奶油的搅打性能。结果表明,动植物油脂形成的晶体网络结构密集,对剪切诱导的部分聚集敏感度高,对应的乳液黏度较高,打发率低,但是打发后产品的硬度大,保形能力适中;而植物油脂的结晶特性与动植物油脂正好相反,对剪切诱导的部分聚集敏感度较低,对应的植物奶油乳液黏度较低,打发率高,但是打发后产品硬度低,保形能力最好;动物油脂因为具有最低的固体脂肪含量,导致形成的晶体网络结构最弱,对应的乳液部分聚集率、黏度和打发率最低,并且打发后产品硬度最低,保形能力最差。因此,可以通过控制油脂组成和结晶特性控制产品品质和搅打性能。本研究可为开发高品质稀奶油提供理论指导。In order to establish the internal relationship between the composition and crystallization characteristics of fat and the product quality and whipping properties,the fat composition and crystallization characteristics,emulsion quality,whipped product quality and whipping properties of dairy,non-dairy and mixed creams were analyzed in this study.The results showed that the crystal network formed by mixed animal and vegetable fats had a dense structure and high susceptibility to shear-induced partial aggregation,the resulting emulsion had high viscosity and low overrun,while the whipped product had high hardness and moderate conformal capacity.However,the crystallization properties of vegetable fat were opposite to those of mixed animal and vegetable fats,and the susceptibility to shear-induced partial aggregation was low.The vegetable cream emulsion had low viscosity and high overrun,whereas the whipped product has low hardness and the best conformal capacity.Animal fat had the lowest solid fat content,resulting in the weakest crystal network structure;the rate of partial aggregation,viscosity and overrun of the resulting emulsion were the lowest,and the whipped product had the lowest hardness and conformal capacity.Therefore,the product quality and whipping performance can be controlled by regulating the fat composition and crystallization characteristics.This study can provide theoretical guidance for the development of high-quality whipped cream.

关 键 词：稀奶油 油脂结晶特性 搅打性能 产品品质 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程]