食品科学 ›› 2020, Vol. 41 ›› Issue (14): 23-29.doi: 10.7506/spkx1002-6630-20190619-218

• 食品化学 • 上一篇    下一篇

蛋白质用量对黄油基淡奶油搅打前乳液性质及搅打性能的影响

代克克,陈碧芬,黄丽华,蔡勇建,赵秀杰,邓欣伦,赵谋明,赵强忠   

  1. (1.华南理工大学食品科学与工程学院,广东 广州 510640;2.广州市稳邦生物科技有限公司,广东 广州 511458)
  • 出版日期:2020-07-25 发布日期:2020-07-29
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400803);国家自然科学基金面上项目(31571883)

Effects of Protein Concentration on Emulsion Properties before Whipping and Whipping Properties of Butter-Based Whipping Cream

DAI Keke, CHEN Bifen, HUANG Lihua, CAI Yongjian, ZHAO Xiujie, DENG Xinlun, ZHAO Mouming, ZHAO Qiangzhong   

  1. (1. College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 2. Guangzhou Wen Bang Biotechnology Co. Ltd., Guangzhou 511458, China)
  • Online:2020-07-25 Published:2020-07-29

摘要: 以黄油为油相制备淡奶油,研究蛋白质用量(1.0%~3.0%)对黄油基淡奶油搅打前乳液性质及搅打性能的影响。研究表明:蛋白质用量为1.0%~2.5%时,随蛋白质用量的增加,搅打前乳液的界面蛋白浓度明显增加,脂肪部分聚结率降低,脂肪球粒径减小,粒度分布曲线变窄,表观黏度升高,乳液的稳定性提高;蛋白质用量由2.5%增加至3.0%时,脂肪部分聚结率增加,脂肪球粒径增大,乳液的稳定性降低。乳液在200 s的搅打过程中,随搅打时间的延长,脂肪部分聚结率不断增加,平均粒径呈现先减小后增大的趋势,搅打起泡率则先升高后降低。蛋白质用量为1.0%~1.5%时,在搅打过程中脂肪部分聚结率、平均粒径、搅打起泡率均快速增加,易出现搅打过度现象,且泡沫稳定性差。蛋白质用量为2.0%~2.5%时,脂肪部分聚结率、平均粒径、搅打起泡率则缓慢增加,而泡沫稳定性较好。蛋白质用量增加至3.0%时,尽管泡沫稳定性较好,但搅打200 s后的脂肪部分聚结率仅有26.45%。因此,将黄油基淡奶油的蛋白质用量控制在2.0%~2.5%范围内较适宜。

关键词: 黄油基淡奶油, 蛋白质用量, 脂肪部分聚结率, 搅打起泡率, 泡沫稳定性

Abstract: In this study, whipping cream was prepared with butter as the oil phase. The effect of protein concentration (1.0%–3.0%) on emulsion and whipping properties of butter-based whipping cream was investigated. Results showed that as protein concentration increased from 1.0% to 2.5%, the interfacial protein concentration of the emulsion rose significantly, the partial coalescence and size of fat globules decreased, particle size distribution became narrower and apparent viscosity increased in the emulsion before whipping, having a positive effect on emulsion stability. However, when the protein concentration increased from 2.5% to 3.0%, the partial coalescence of fat globules increased and fat globule size became larger, resulting in a negative effect on emulsion stability. During the whipping period of 200 s, the partial coalescence of fat globules increased continuously, average particle size first decreased and then increased, whereas overrun increased firstly and thereafter decreased. As the protein concentration increased from 1.0% to 1.5%, the partial coalescence of fat globules, average particle size, and overrun increased rapidly during whipping, resulting in overwhipping and poor foam stability. As the protein concentration increased from 2.0% to 2.5%, the partial coalescence of fat globules, average particle size, and overrun increased slowly, resulting in good foam stability. When the amount of protein further increased to 3.0%, although foam stability remained good, the partial coalescence of fat globules was only 26.45% after whipping for 200 s. Therefore, protein concentration of butter-based whipped cream was preferably in the range of 2.0%–2.5%.

Key words: butter-based whipping cream, protein concentration, partial coalescence of fat globules, overrun, foam stability

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