食品科学2024，Vol.45Issue(13)：1-7,7.DOI:10.7506/spkx1002-6630-20231117-134
单,双脂肪酸酯与吐温80复配亲水亲油平衡值对搅打稀奶油品质的影响
Effect of Hydrophilic-Lipophilic Balance Value of Mono-and Di-Fatty Acid Esters Combined with Tween 80 on the Quality of Whipped Cream
摘要
Abstract
In this study,the effects of adding mixtures of mono-and di-fatty acid glycerides and Tween 80 with different hydrophilic-lipophilic balance(HLB)values on the stability and whipping characteristics of cream were studied,and the hardness,whipping rate,apparent viscosity,stability,and microstructure of the cream samples were detected.The results showed that with the increase in HLB value,the apparent viscosity of the emulsion decreased,and shear thinning occurred in all cream samples.The centrifugal creaming rate and turbiscan stability index(TSI)decreased first and then increased,and so did the absolute value of zeta potential.The results of whipping characteristics analysis showed that with the increase in HLB value,the whipping time and whipping rate of cream decreased,and the hardness after whipping increased first and then decreased,reaching a maximum of 1 150.1 g when the HLB value was 9.At HLB values in the range of 9-11,cream exhibited a shorter whipping time,higher whipping hardness,appropriate whipping rate,and good mounting performance with no collapse or deformation.Meanwhile,the microstructure showed that the size of the cream bubbles was relatively uniform after whipping,and the fat globules around the bubbles were dense and close to each other,thus forming a better network structure to protect the bubbles and make the foam more stable.Therefore,the HLB value of mixed emulsifiers should be controlled in the range of 9-11 to obtain cream with good stability and whipping characteristics.关键词
稀奶油/亲水亲油平衡/搅打性能/稳定性/复配乳化剂Key words
cream/hydrophilic lipophilic balance/whipping characteristics/stability/mixed emulsifiers分类
轻工业引用本文复制引用
陈雅丽,钱文涛,张书文,冯文慧,剧柠,杨永龙,李志伟,耿骁璐,吕加平,王筠钠,谢宁..单,双脂肪酸酯与吐温80复配亲水亲油平衡值对搅打稀奶油品质的影响[J].食品科学,2024,45(13):1-7,7.基金项目
国家自然科学基金面上项目(32372378) （32372378）
中央引导地方科技资金项目(2022ZY0120) （2022ZY0120）
中国农业科学院资金项目(G2022-IFST-04) （G2022-IFST-04）
国家现代农业(奶牛)产业技术体系建设专项(CARS-36) （奶牛）
