脱脂乳粉热预处理对黄油基淡奶油品质的影响  

Effect of thermal pretreatment of skim milk powder on quality of butter-based whipping cream

作　　者：杨梦 徐菲菲[1,2,3] 刘飞 陈茂深 钟芳[1,2,3] YANG Meng;XU Feifei;LIU Fei;CHEN Maoshen;ZHONG Fang(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Science Center for Future Foods,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学,未来食品科学中心,江苏无锡214122 [3]江苏省食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《食品与发酵工业》2024年第24期28-35,43,共9页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(32272470)。

摘　　要：针对黄油基淡奶油与传统淡奶油的品质仍有一定差距的问题,该文分别以未经热预处理和经60、75、90、105℃热预处理30 min的脱脂乳粉为原料,考察脱脂乳粉热预处理对黄油基淡奶油裱花品质和搅打性能的影响,并从乳液的表观性质和界面性质分析差异产生的原因。结果表明,当热处理温度从60℃升高到105℃,蛋白质聚集体的占比从31.8%升高到45.3%,乳清蛋白的占比从17.5%下降到6.6%。当热预处理温度为105℃时,淡奶油的裱花性能和泡沫稳定性等品质均弱于未热处理组;而热预处理温度为60~90℃,淡奶油的裱花性能和泡沫稳定性相比于未热预处理组均得到改善,坍塌率从23.37%下降到17.33%,硬度从7.20 g升高到9.91 g,乳清泄露率从12.8%下降到7.4%,其中热预处理温度为90℃时,由于乳液具有最高的黏度(0.61 Pa·s)、最小的平均粒径(4.39μm)、最低的界面蛋白含量(5.58 mg/m^(2))和界面弹性模量(3.93 Pa),表现出最好的裱花性能和泡沫稳定性。In response to the existing quality gap between butter-based whipping cream and traditional whipping cream,this study investigated the effects of thermal pretreatment of skim milk powder on the piping quality and whipping performance of butter-based whipping cream using skim milk powder as raw material,without thermal pretreatment and with thermal pretreatment at 60,75,90,and 105℃for 30 minutes.The study also analyzed the reasons for the differences in the apparent properties and interfacial properties of emulsion.Results showed that as the thermal pretreatment temperature increased from 60℃to 105℃,the proportion of protein aggregates increased from 31.8%to 45.3%,while the proportion of whey proteins decreased from 17.5%to 6.6%.When the thermal pretreatment temperature was 105℃,the piping performance and foam stability of the whipping cream were weaker than those of the untreated group.However,when the thermal pretreatment temperature was between 60℃and 90℃,the piping performance and foam stability of the whipping cream were improved compared to the untreated group.The collapse rate decreased from 23.37%to 17.33%,hardness increased from 7.20 g to 9.91 g,and the whey leakage rate decreased from 12.8%to 7.4%.Among these,at the thermal pretreatment temperature of 90℃,the emulsion exhibited the highest viscosity(0.61 Pa·s),smallest average particle size(4.39μm),lowest interfacial protein content(5.58 mg/m^(2)),and lowest interfacial modulus(3.93 Pa),demonstrating the best piping performance and foam stability.

关 键 词：脱脂乳粉 热预处理 裱花性质 搅打品质 界面蛋白 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]