复配乳化剂对黄油基淡奶油品质的影响  

Effects of Different HLB Value of Emulsifiers on the Quality of Butter-Based Whipped Cream

作　　者：朱亚成 徐菲菲 刘飞 夏熠珣 陈茂深 钟芳 ZHU Yacheng;XU Feifei;LIU Fei;XIA Yixun;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：《食品与生物技术学报》2024年第10期88-96,共9页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(32272470,32072153)。

摘　　要：搅打淡奶油具有良好的起泡性和口感,在冰淇淋、面包、蛋糕等食品制作中应用广泛。淡奶油原料中的鲜稀奶油存在运输成本高和储藏时间短等问题,限制了其进一步发展。以黄油为脂肪来源制备黄油基淡奶油,考察了不同亲水亲油平衡(hydrophile lipophilic balance,HLB)值复配乳化剂(单硬脂酸甘油酯,蔗糖脂肪酸酯)对黄油基淡奶油搅打前粒径、表观黏度、微观结构和搅打后搅打时间、搅打起泡率、硬度、乳清泄漏率、黏弹性能等指标的影响,并从界面性质和结晶性质对研究结果予以解释。结果发现,当复配乳化剂HLB值为10时,乳液粒径为(7.80±0.87)μm,界面蛋白吸附量为(20.44±0.44)mg/m^(2),稳定性良好,搅打时间居中,搅打起泡率为(167±2)%,乳清泄漏率为(15±2)%,黄油基淡奶油具有良好的搅打性能和储藏性能,为工业生产黄油基淡奶油提供理论依据。Whipped cream,known for its excellent foaming properties and texture,is widely used in the production of ice cream,bread,and cakes.However,the high transportation costs and short shelf life associated with fresh cream in the composition of whipped cream limit its further development.This study prepared the butter-based whipped cream using butter as the fat source and investigated the impacts of emulsifiers with different hydrophilic-lipophilic balance(HLB)values(monoglyceride,sucrose fatty acid ester)on the particle size,apparent viscosity,and microstructure before whipping,as well as the impacts of whipping time,whipping foam rate,hardness,whey leakage rate,and rheological properties after whipping.The results were interpreted from the perspectives of interfacial properties and crystallization characteristics.It was found that when the HLB value of the blended emulsifiers was 10,the emulsion particle size was(7.80±0.87)μm,the interfacial protein adsorption amount was(20.44±0.44)mg/m^(2),and the stability was good.The whipping time was moderate,the whipping foam rate was(167±2)%,and the whey leakage rate was(15±2)%.The butter-based whipped cream exhibited good whipping and storage properties,providing theoretical basis for the industrial production of butterbased whipped cream.

关 键 词：黄油 搅打淡奶油 亲水亲油平衡值 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]