食品与发酵工业2026，Vol.52Issue(9)：213-220,8.DOI:10.13995/j.cnki.11-1802/ts.044236
乳脂原料类型对酸奶油品质的影响
Effect of cream raw material type on the quality of sour cream
摘要
Abstract
To investigate the impact of fat source on sour cream quality,this study compared the nutritional composition,physico-chemical properties,microstructure,and sensory scores of sour creams prepared from fresh whipping cream and butter.Results demonstra-ted that,compared to butter-based sour cream,dairy fat-based sour cream exhibited significantly lower protein content,pH value,hard-ness,adhesiveness,chewiness,and rheological parameters(G′ and G″)(P<0.05),resulting in a softer and smoother texture.Con-versely,no significant differences were found in water holding capacity or springiness between the samples.Furthermore,dairy fat-based sour cream displayed a milky-white color and a denser network structure.Sensory analysis revealed that the dairy fat-based sour cream demonstrated superior overall flavor and higher consumer acceptability.In conclusion,fresh whipping cream was superior to butter as a raw material for producing high-quality sour cream.Among the formulations,the F20 group stood out for its rich nutritional profile,moderate hardness,and the highest sensory score.These findings provide a valuable theoretical and practical basis for the industrial development and quality enhancement of premium sour cream products.关键词
酸奶油/黄油/理化性质/质构/感官评价Key words
sour cream/butter/physicochemical property/texture/sensory evaluation引用本文复制引用
马松林,洪青,张欢畅,蔡鑫,王国骄,刘振民..乳脂原料类型对酸奶油品质的影响[J].食品与发酵工业,2026,52(9):213-220,8.基金项目
市国资委企业创新发展和能级提升项目(2022013) （2022013）
