油脂组成和结晶特性对奶油品质和搅打性能的影响

摘要/Abstract

摘要： 为构建油脂组成和结晶特性与产品品质和搅打性能的内在联系，本研究分析了三大类不同原料用油的稀奶油的油脂组成和结晶特性、奶油乳液及打发后的产品品质以及稀奶油的搅打性能，为开发高品质稀奶油提供理论指导。结果表明：动植物油脂形成的晶体网络结构密集，对剪切诱导的部分聚集敏感度高，对应的乳液黏度较高，打发率低，但是打发后产品的硬度大，保形能力适中；而植物油脂的结晶特性与动植物油脂的正好相反，对剪切诱导的部分聚集敏感度较低，对应的植物奶油乳液黏度较低，打发率高，但是打发后产品硬度低，保形能力最好；乳脂因为具有最低的固体脂肪含量，导致形成的晶体网络结构最弱，对应的乳液部分聚集率、黏度和打发率最低，并且打发后产品硬度最低，保形能力最差。因此，可以通过控制油脂组成和结晶特性控制产品品质和搅打性能。

关键词: 稀奶油, 油脂结晶特性, 搅打性能, 产品品质

Abstract: In order to establish the internal relationship between the composition and crystallization characteristics of fat and the product quality and whipping capability, the composition and crystallization characteristics of fat, the quality of cream emulsion and whipped product and the whipping capability of cream of three kinds of different raw fat were analyzed in this study, providing theoretical guidance for the development of high quality whipped cream. The results show that the crystal network formed by animal and vegetable fat has dense structure, high sensitivity to shear induced partial coalescence , high viscosity of the corresponding emulsion, low overrun, but high hardness and moderate conformal ability of the whipped products. However, the crystallization properties of vegetable fat are opposite to those of animal and vegetable fat, and the sensitivity to shear induced partial coalescence is low. The corresponding vegetable cream emulsion has low viscosity and high overrun, but the whipped product has low hardness and the best conformal ability. Milk fat has the lowest solid fat content, resulting in the formation of the weakest crystal network structure, the corresponding emulsion partial coalescence rate, viscosity and overrun is the lowest, and the products after whipping have the lowest hardness, and the lowest conformal ability. Therefore, product quality and whipping capability can be controlled by controlling fat composition and crystallization characteristics.

Key words: whipping cream, crystallization characteristics of oils, whipping capability, product quality

中图分类号:

TS222

苏奕柴秀航韩宛君刘元法. 油脂组成和结晶特性对奶油品质和搅打性能的影响[J]. 食品科学, 0, (): 0-0.

Yi SU Xiu-Hang CHAI Wan-Jun HAN Yuanfa -LIU. Effects of fat composition and crystallization characteristics on the cream quality and whipping performance of cream[J]. FOOD SCIENCE, 0, (): 0-0.

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