食品与发酵工业2024，Vol.50Issue(24)：28-35,43,9.DOI:10.13995/j.cnki.11-1802/ts.038648
脱脂乳粉热预处理对黄油基淡奶油品质的影响
Effect of thermal pretreatment of skim milk powder on quality of butter-based whipping cream
摘要
Abstract
In response to the existing quality gap between butter-based whipping cream and traditional whipping cream,this study in-vestigated the effects of thermal pretreatment of skim milk powder on the piping quality and whipping performance of butter-based whipping cream using skim milk powder as raw material,without thermal pretreatment and with thermal pretreatment at 60,75,90,and 105 ℃ for 30 minutes.The study also analyzed the reasons for the differences in the apparent properties and interfacial properties of emulsion.Results showed that as the thermal pretreatment temperature increased from 60 ℃ to 105 ℃,the proportion of protein aggregates increased from 31.8％to 45.3％,while the proportion of whey proteins decreased from 17.5％to 6.6％.When the thermal pre treatment temperature was 105 ℃,the piping performance and foam stability of the whipping cream were weaker than those of the untreated group.However,when the thermal pretreatment temperature was between 60 ℃ and 90 ℃,the piping performance and foam stability of the whipping cream were improved compared to the untreated group.The collapse rate decreased from 23.37％to 17.33％,hardness increased from 7.20 g to 9.91 g,and the whey leakage rate decreased from 12.8％to 7.4％.Among these,at the thermal pre treatment temperature of 90 ℃,the emulsion exhibited the highest viscosity(0.61 Pa·s),smallest average particle size(4.39 μm),lowest interfacial protein content(5.58 mg/m2),and lowest interfacial modulus(3.93 Pa),demonstrating the best piping performance and foam stability.关键词
脱脂乳粉/热预处理/裱花性质/搅打品质/界面蛋白Key words
skim milk powder/thermal pretreatment/piping property/whipping property/surface protein引用本文复制引用
杨梦,徐菲菲,刘飞,陈茂深,钟芳..脱脂乳粉热预处理对黄油基淡奶油品质的影响[J].食品与发酵工业,2024,50(24):28-35,43,9.基金项目
国家自然科学基金面上项目(32272470) （32272470）
