食品与发酵工业2023，Vol.49Issue(23)：187-193,7.DOI:10.13995/j.cnki.11-1802/ts.033845
复配乳化剂协同作用对搅打稀奶油稳定性及搅打品质的影响
Effect of synergistic effect of compound emulsifiers on stability and whipping properties of whipped cream
摘要
Abstract
This paper used hydrophilic emulsifier Tween 80 and oleophilic emulsifiers monoglyceride(MAG)in different mass ratios to prepare the whipped cream,the total mass fraction of the compound emulsifier was fixed to 0.3％,and the synergistic effect of Tween 80 and MAG on product quality was studied through studied the change of emulsion interfacial film properties and fat crystallization proper-ties.Results showed that the protein concentration of the liquid phase and apparent viscosity of emulsion decreased,the heat resistance of the crystalline increased,the β'crystal was obvious,the overrun of products increased,and the leakage rate of foam whey decreased when the mass ratio of Tween 80 to MAG increased from 1∶1 to 1∶4.When the mass ratio of Tween 80 and MAG was 1∶5 and 1∶6,the β'crys-tal content of crystalline fat in emulsion decreased,the crystal size decreased significantly,the overrun of product decreased,and the leakage rate of foam whey increased.Therefore,the mass ratio of Tween 80 to MAG of 1∶4 met the requirements of industrial production of high-quality whipped cream.At this ratio,the stirring time of the product was only(277.3±2.5)s,the overrun was(158.9± 1.23)％,the leakage rate of foam whey was only(1.55±0.47)％,and the emulsion had good stability.关键词
复配乳化剂/协同作用/界面性质/脂肪结晶/稳定性/搅打品质Key words
compound emulsifiers/synergy/interface properties/fat crystallization/stability/whipping properties引用本文复制引用
宋志鑫,王文琼,袁佩佩,瓦云超,顾瑞霞..复配乳化剂协同作用对搅打稀奶油稳定性及搅打品质的影响[J].食品与发酵工业,2023,49(23):187-193,7.基金项目
国家自然科学基金面上项目(31972094) （31972094）
江苏省自然科学基金面上项目(BK20211325) （BK20211325）
江苏省科技计划项目-苏北科技专项(XZ-SZ202042) （XZ-SZ202042）
