初榨椰子油添加量对植脂稀奶油搅打前后品质的影响  

Effect of virgin coconut oil dosage on the quality of vegetable-fat cream before and after whipping

作　　者：黎明珠 宋菲[2,3] 唐敏敏 王挥[2,3] 阚金涛 张玉锋[2,3] LI Mingzhu;SONG Fei;TANG Minmin;WANG Hui;KAN Jintao;ZHANG Yufeng(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430000,China;Coconut Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wenchang 571339,Hainan,China;Hainan Engineering Center of Coconut Further Processing/National Engineering Research Center of Coconut,Wenchang 571339,Hainan,China)

机构地区：[1]华中农业大学食品科学技术学院,武汉430000 [2]中国热带农业科学院椰子研究所,海南文昌571339 [3]海南省椰子深加工工程技术研究中心/椰子国家工程研究中心,海南文昌571339

出　　处：《中国油脂》2025年第3期116-123,共8页China Oils and Fats

基　　金：中央级公益性科研院所基本科研业务费专项(1630152023008,1630152022002)。

摘　　要：旨在解决植脂搅打稀奶油反式脂肪酸含量较高的问题,以初榨椰子油为油相制备零反式脂肪酸植脂搅打稀奶油,研究其添加量(28%~36%)对稀奶油搅打前后品质的影响,并与市售植脂稀奶油打发后的样品进行质构特性、裱花形态及感官品质方面的对比。结果表明,随着初榨椰子油添加量的增加,稀奶油搅打时间逐渐缩短,搅打起泡率和泡沫稳定性呈现先增大后减小的趋势,表观黏度增大,搅打稀奶油脂肪球体积平均粒径、脂肪部分聚结率增大。最适初榨椰子油添加量为32%,此时稀奶油搅打时间为122 s,搅打起泡率最高(95.86%),泡沫稳定性最佳(94.58%),搅打稀奶油质构特性(硬度、内聚性、弹性、胶黏性、咀嚼性)和感官得分与市售植脂稀奶油打发后的样品均无显著差异,搅打稀奶油裱花后具有锋利的边缘和坚挺的峰,25℃放置1 h后无乳清析出现象,且未检出反式脂肪酸。综上,以初榨椰子油为油相制备植脂搅打稀奶油,克服了传统植脂搅打稀奶油反式脂肪酸含量较高的问题,可满足消费者对营养和健康的追求。In order to solve the problem of high trans fatty acid content in vegetable-fat whipped cream, the whipped cream with zero trans fatty acid was prepared with virgin coconut oil as the oil phase. The effects of virgin coconut oil dosage(28%-36%)on the quality of the cream before and after whipping were studied, and the texture characteristics, decoration performance and sensory quality of the whipped cream were compared with those of the commercial vegetable-fat whipped cream. The results indicated that with the increase of virgin coconut oil dosage, the whipping time of the cream gradually shortened, the foaming rate and foam stability of the cream showed a trend of first increasing and then decreasing, and the apparent viscosity of the cream increased. The average particle size of the fat globules, and the fat partial coaslescence rate of the whipped cream both increased. The optimum virgin coconut oil dosage was 32%. At this time, the whipping time of the cream was 122 s, the whipping foaming rate of the cream was the highest (95.86%), the stability of foam was the best (94.58%), and there were no significant differences in textural properties (hardness, cohesiveness, elasticity, gumminess, chewiness) and sensory scores between the whipped cream and the commercial vegetable-fat whipped cream. The whipped cream had sharp edges and firm peaks, and there was no whey separation after being placed at 25 ℃ for 1 h. And no trans fatty acids were detected in the cream. In conculsion, preparing vegetable-fat whipped cream with virgin coconut oil as the oil phase overcomes the problem of high trans fatty acids content in traditional vegetable-fat whipped cream, which can satisfy the consumer′s pursuit of nutrition and health.

关 键 词：初榨椰子油 搅打稀奶油 零反式脂肪酸 搅打性能 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TS207.7[轻工技术与工程—食品科学与工程]