乳化剂对植脂鲜奶油质量性能的影响及其机理的研究  

Effect of emulsifiers on the quality of whipped topping and influence mechanism

作　　者：范瑞[1] 赵谋明[1] 林伟锋[1] 赵强忠[1] 彭志英[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州市510641

出　　处：《中国油脂》2004年第5期17-20,共4页China Oils and Fats

基　　金：国家自然科学基金资助项目(No.20276022)

摘　　要：利用扫描电镜观察亚微观结构,质构分析仪分析泡沫硬度和内部质构,研究单一和复合乳化剂对植脂鲜奶油质量性能的影响。结果表明,添加乳化剂可以改善植脂鲜奶油的质量性能,乳化剂的作用规律与其类型有关。采用单一乳化剂最适使用量为0.4%～0.8%。与单一乳化剂相比,不同乳化剂复配的复合乳化剂性能更佳,较低用量的复合乳化剂可以使植脂鲜奶油达到最佳的泡沫稳定性和理想的起发率及泡沫硬度,其最适HLB值为6～9。The effects of emulsifiers on the stability,appearance, flavor and texture of the whipped topping were studied by the environmental scanning electron microscope and the texture analyzer.The results indicate that:in the whipped toppings, the role of the emulsifiers relate with their HLB, the optimum quantity of single emulsifier is 0.4%～0.8%. Compared with using only one kind of emulsifier, the compound emulsifier have a better quality of foam stability, texture and flavor,and the best HLB is from 6 to 9.

关 键 词：乳化剂 植脂鲜奶油 质量性能 作用机理 复配 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]