| 陈雨杭.搅打稀奶油的乳液特征和打发性能研究[J].中国油脂,2021,46(12):32~38.[CHEN Yuhang.Emulsion properties and whipping capabilities of commercial whipping creams[J].China Oils and Fats,2021,46(12):32~38.] |
| 搅打稀奶油的乳液特征和打发性能研究 |
| Emulsion properties and whipping capabilities of commercial whipping creams |
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| DOI： |
| 中文关键词: 搅打稀奶油 乳液稳定性 打发性能 乳脂 植物油 |
| 英文关键词:whipping cream emulsion stability whipping capability milk fat vegetable oil |
| 基金项目:中央高校基本科研业务费专项资金资助（JUSRP 12004）；中国博士后科学基金面上资助（2021M691291） |
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| 中文摘要: |
| 为了对搅打稀奶油的科学应用提供参考，以19款市售代表性搅打稀奶油（常温型、冷藏型和冷冻型产品）为研究对象，通过分析乳液的离心乳析率、黏度、粒径和微观结构研究其乳液的质量，通过分析打发时间、起泡率、泄漏率和裱花性能研究其打发性能。结果显示：常温型产品的离心乳析率为22.17%～32.68%，显著高于冷藏型产品的离心乳析率(1.36%～13.09%)和冷冻型产品的离心乳析率(2.97%～12.87%)；常温型和冷藏型产品的黏度、粒径分布特征接近，呈流动性较好且脂肪球分布较均匀的乳液，而冷冻型产品相对黏稠且乳液中无明显脂肪球结构；常温型产品和冷藏型产品的打发时间在13244～291.28 s之间（只有1款冷藏型产品打发时间为79.49 s），起泡率在111.49%～202.50%之间（只有2款冷藏型产品起泡率分别为92.30%、328.25%），部分有泡沫泄漏，裱花维持能力较弱；而冷冻型产品打发时间为89.91～158.52 s，起泡率在240.39%～27815%，无泡沫泄漏，裱花维持能力强。综合而言，常温型搅打稀奶油的乳液相对不稳定，打发性能与冷藏型搅打稀奶油接近，而冷冻型搅打稀奶油的打发性能最强。 |
| 英文摘要: |
| To provide references for scientific usages of commercial whipping creams, 19 representative samples with different storage requirements, mainly room temperature, refrigerated and frozen, were evaluated for their emulsion and whipping characteristics. The emulsion qualities were analyzed by centrifugation stability index, viscosity, particle size and microstructure, and the whipping capabilities were detected by the whipping time, overrun, leakage rate and whipped appearance. The results showed that centrifugation stability index of the creams stored at room temperature was 22.17%-32.68%, which was significantly higher than 1.36%-13.09% of refrigerated products and 2.97%-12.87% of frozen products. The viscosity and particle size distribution of room temperature-stored and refrigerated products were similar, with good fluidity and uniform distribution of fat globules; whereas frozen products were relative viscous and had no obvious fat globule structures. The whipping time of room temperature-stored and refrigerated creams were generally 132.44-291.28 s (79.49 s for only one refrigerated product), and the overrun were 111.49%-202.50% (only two refrigerated product was 92.30%,328.25% respectively), some of their foams might leak during the tests, and their ability to maintain whipped apperance was weak. In contrast, frozen products only took 89.91-158.52 s to be beatable, and the overrun was 240.39%-278.15% without leakage and with strong ability to maintain whipped apperance. In conclusion, room temperature-stored whipping creams showed the lowest emulsion stabilities but its whipping capabilities were close to those of refrigerated whipping creams; in contrast, frozen whipping creams were more suitable to be beaten due to their excellent whipping abilities. |
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