重组稀奶油静态稳定与搅打再稳定研究进展  

Research Progress on Static Stability and Whipping Re-stabilisation of Recombined Dairy Cream

作　　者：李彤 崔利敏[1,2] 任敏 李志国 宗学醒[1,2] LI Tong;CUI Li-min;REN Min;LI Zhi-guo;ZONG Xue-xing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd,Hohhot,Inner Mongolia 011500,China;Inner Mongolia Mengniu Cheese Co.,Ltd,Hohhot,Inner Mongolia 011500,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500 [2]内蒙古蒙牛奶酪有限责任公司,内蒙古呼和浩特011500

出　　处：《粮油食品科技》2024年第4期98-104,共7页Science and Technology of Cereals,Oils and Foods

基　　金：呼和浩特市科技计划项目(2023—揭榜挂帅—农—2)。

摘　　要：重组稀奶油与生鲜稀奶油相比拥有成本低廉、生产批次间一致性高、搅打后泡沫保型性好等优点,广泛应用于咖啡、茶饮等行业中。但因其生产配料众多、工艺复杂、对静态稳定性与搅打特性要求高,目前市场严重依赖进口,对国内乳制品生产企业提出了很高的挑战。首先介绍了重组稀奶油在储藏期间发生静态失稳现象的机理,包括初始稳定阶段、析水阶段与脂肪球聚结上浮阶段,探讨了各阶段失稳速率与失稳程度的影响因素,阐述了储藏期间脂肪球以及乳化剂等其他组分之间相互作用对重组稀奶油稳定性的影响。其次,探讨了重组稀奶油在搅打时发生部分聚结而起泡的过程与再次稳定过程的机理,阐述了固体脂肪含量、脂肪结晶特征与乳化剂组分对脂肪球部分聚结的影响,旨在为国内企业重组稀奶油产品的研发与生产过程提供技术支持。Compared with fresh cream,recombined dairy cream has the advantages of low cost,high consistency between production batches,and good foam stability after whipping.It is widely used in industries such as coffee and tea beverages.However,due to the numerous ingredients and complex processes involved in its production,as well as the high requirements for static stability and whipping properties,the current market has heavily relied on imports,which leads to posing significant challenges to domestic dairy companies.The review first elucidated the mechanism of static instability occurring in recombined dairy cream during storage,including initial stable phase,phase separation,and creaming of fat globules,and discussed the factors influencing the rate and extent of instability at each stage.It elaborated on the interactions among fat globules,emulsifiers,and other components during storage and their impacts on the stability of recombined dairy cream.Furthermore,it delved into the process of partial coalescence and foaming during agitation of recombined dairy cream and the subsequent stabilization mechanism.It explicated the influence of solid fat content,fat crystallization characteristics,and emulsifier components on the partial coalescence of fat globules,which will provide technical support for the development and production process of recombined dairy cream products for domestic enterprises.

关 键 词：重组稀奶油 静态稳定 搅打 部分聚结 脂肪结晶 乳化剂 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]