食品与发酵工业2024，Vol.50Issue(20)：88-95,8.DOI:10.13995/j.cnki.11-1802/ts.037628
明胶对凝胶油基植脂奶油搅打性能的影响机制
Mechanism of effect of gelatin on whipping properties of oleogel-based whipped cream
摘要
Abstract
A new whipped cream was prepared by using gelatin as the main protein in the emulsification system,and the effect of ge-latin concentrations(0.5％-1.5％)on the stability of whipped cream was investigated in this study.Results indicated that gelatin was adsorbed at the oil-water interface with the emulsifier to reduce the interfacial tension and stabilize the pre-whipped emulsion,and the par-ticle size of the emulsion significantly decreased by 33.69％with the increase of gelatin concentration.The samples with 0.5％-1％ge-latin concentration had excellent overrun,and the overrun of 1.5％was low.CLSM results demonstrated that the cream with low gelatin concentration had low viscosity and was easy to whip and aerate,and the partial coalescence of fat was low,so the overrun was higher,but the cream with high gelatin concentration had higher viscosity and was difficult to whip.The short-term shape-retention ability and textural properties of whipped cream also improved significantly with the increase in gelatin concentration.Rheological results showed that whipped cream had a weak gel system,yield stress increased significantly with the increase of gelatin concentration,and the internal network of whipped cream became stronger,so the cream had better shape retention ability,hardness and viscosity.Therefore,the mechanism of ge-latin to improve the quality of whipped cream is the interaction of gelatin in the continuous phase of cream forming a gelatin network struc-ture,thus improving the whipping properties of cream.This provides a theoretical basis for the application of gelatin in whipped cream.关键词
明胶/搅打奶油/流变性能Key words
gelatin/whipped cream/rheological properties引用本文复制引用
刘莹婕,冯鑫,朱瀚昆,余永,周鸿媛,马良,张宇昊..明胶对凝胶油基植脂奶油搅打性能的影响机制[J].食品与发酵工业,2024,50(20):88-95,8.基金项目
重庆市技术创新与应用发展专项重点项目(cstc2021jscx-cylhX0014) （cstc2021jscx-cylhX0014）
重庆市农业农村委员会农业科技创新项目(4322300197) （4322300197）
国家自然科学基金项目(32372353) （32372353）
中央高校基本科研业务费专项资金资助(SWU-XJPY202310) （SWU-XJPY202310）
