水牛乳搅打稀奶油品质的影响因素研究进展  

Research Progress on the Influencing Factors of Buffalo Milk Whipping Cream Quality

作　　者：王沿皓 李春梅[2,3] 付红岩 陈洁[4] 李春 WANG Yan-hao;LI Chun-mei;FU Hong-yan;CHEN Jie;LI Chun(East University of Heilongjiang,Harbin,Heilongjiang 150066,China;Guangxi Vocational&Technical College,Nanning,Guangxi 530226,China;Guangxi Zhuang Autonomous Region Health Tea Beverage Engineering Research Center,Nanning,Guangxi 530226,China;Guangxi Agricultural Reclamation Xijiang Dairy Co.Ltd,Guigang,Guangxi 537104,China;College of Food Science,Northeast Agricultural University,Harbin,Heilongjiang 150030,China)

机构地区：[1]黑龙江东方学院,黑龙江哈尔滨150066 [2]广西职业技术学院,广西南宁530226 [3]广西壮族自治区健康茶饮工程研究中心,广西南宁530226 [4]广西农垦西江乳业有限公司,广西贵港537104 [5]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《粮油食品科技》2025年第2期67-74,共8页Science and Technology of Cereals,Oils and Foods

基　　金：中央引导地方科技发展资金专项“特色水牛乳蛋白基料研发及功能乳制品创制”贵科中引专项(2023-3)。

摘　　要：水牛乳脂肪含量高,丁酸比例大,乳化能力强,适合用于稀奶油分离和奶油搅拌。搅打稀奶油作为现代食品行业的新兴乳制品,其发展前景广阔。如何提高搅打稀奶油品质,是乳品行业不断追求的目标。本文主要对搅打稀奶油乳液体系的失稳作用、搅打特性和影响水牛乳搅打稀奶油品质的因素(主要成分、其他成分、工艺条件)进行综述,以期对国内水牛乳行业发展及研发高品质稀奶油产品提供参考。Buffalo milk has a high fat content,a large proportion of butyric acid,strong emulsifying ability,and is suitable for cream separation and cream whipping.As an emerging dairy product in the modern food industry,whipped cream has broad development prospects.Enhancing the quality of whipped cream is a constantly pursued goal in the dairy industry.This paper provides a comprehensive review including the destabilizing effect of whipped cream lotion,whipping characteristics and factors affecting the quality of whipped cream of buffalo milk(main ingredients,other ingredients,process conditions),with a view to providing a theoretical reference for the development of domestic buffalo milk industry and the research and development of high-quality whipped cream products.

关 键 词：水牛乳 搅打稀奶油 失稳作用 搅打特性 工艺条件 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]