摘要
该文在黄油基搅打稀奶油经高压均质、热处理后分别使用1.0~5.0 MPa压力进行二段均质处理,并以未经二段均质处理的产品为对照,比较经不同二段均质压力处理后产品稳定性及搅打品质的变化。实验发现,对照产品脂肪球粒度分布出现明显双峰现象,乳液稳定性差,搅打时间为372.00 s,起泡率仅193.70%,并且在光学显微镜下观察到大量絮凝的脂肪球簇;当二段均质压力在1.0~3.0 MPa范围内增大,产品脂肪球平均粒径减小,产品稳定性增强,搅打时间缩短,打发率上升,絮凝的脂肪球簇的数量明显减少;当二段均质压力达到3.0 MPa,产品粒度分布趋于稳定,搅打时间仅需306.50 s,起泡率达235.10%,光学显微镜下未观察到明显絮凝现象。相比对照组,经3.0 MPa压力处理后的产品稳定性更好,搅打成型时间由372.00 s缩短至306.50 s,起泡率由193.70%提高至235.10%,实验结果表明,在搅打稀奶油生产中使用3.0 MPa压力进行二段均质可有效阻止乳液脂肪球絮凝,提高产品的稳定性及搅打品质,可满足工业生产高品质搅打稀奶油的要求。
After high-pressure homogenization and heat treatment,the butter-based whipped cream was subjected to a second round of homogenization at different pressures ranging from 1.0 to 5.0 MPa.Products that did not undergo a second homogenization step served as the control to compare the changes in stability and whipping properties.The results showed that the particle size distribution of fat globules in the control followed an obvious bimodal distribution,emulsion stability was poor,and whipping time required was 372.00 s,whereas the foaming rate was only 193.70%.Additionally,numerous flocculated fat globules were observed under a light microscope.In contrast,following a second pressured homogenization step at 1.0 to 3.0 MPa,the average size of the fat globules decreased,stability and foaming rate were higher,and a shorter wiping time was required.Furthermore,the number of flocculated fat globules was significantly reduced.Compared with the control,the application a pressure of 3.0 MPa during the second homogenization improved the stability of the product,reduced the whipping time from 372.00 s to 306.50 s,and increased the foaming rate from 193.70%to 235.10%.Moreover,the second homogenization at 3.0 MPa effectively prevented the flocculation of emulsion fat globules.Thus,this second homogenization step improved the overall stability and quality of the produce.Therefore,by applying this protocol,the requirements of industrial production for high-quality whipped cream can be fulfilled.
作者
宋志鑫
王文琼
袁佩佩
瓦云超
顾瑞霞
SONG Zhixin;WANG Wenqiong;YUAN Peipei;WA Yunchao;GU Ruixia(Jiangsu Key Lab of Dairy Biological Technology and Safety School,College of Food Science and Engineering,Yangzhou University,Yangzhou 225127 China)
出处
《现代食品科技》
CAS
北大核心
2023年第10期194-200,共7页
Modern Food Science and Technology
基金
国家自然科学基金面上项目(31972094)
江苏省科技计划项目-苏北科技专项(XZ-SZ202042)。
关键词
二段均质压力
絮凝
显微结构
粒度分布
搅打品质
second-stage homogenization pressure
flocculation
microstructure
particle size distribution
whipping properties
whipping cream
