| 张贵金1，范军营2，尹永智2，逯彩云2，张晖1，
王兴国1，吴港城1.油脂对植物基冰淇淋乳液性质及产品品质的影响[J].中国油脂,2025,50(01):.[ZHANG Guijin1, FAN Junying2, YIN Yongzhi2, LU Caiyun2, ZHANG Hui1,
WANG Xingguo1, WU Gangcheng1.Effect of vegetable oil on the properties of plant-based ice cream emulsion and the quality of products[J].China Oils and Fats,2025,50(01):.] |
| 油脂对植物基冰淇淋乳液性质及产品品质的影响 |
| Effect of vegetable oil on the properties of plant-based ice cream emulsion and the quality of products |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230684 |
| 中文关键词: 冰淇淋 油脂结晶特性 植物基冰淇淋 冰淇淋乳液 |
| 英文关键词:ice cream oil crystallization characteristics plant-based ice cream ice cream emulsion |
| 基金项目:云南省科技厅科技计划项目（202102AE090055） |
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| 摘要点击次数: 2 |
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| 中文摘要: |
| 为探究植物油在植物基冰淇淋中的应用情况，以4种不同脂肪酸特征的植物油替代无水奶油制作改性大豆分离蛋白冰淇淋，并以无水奶油乳蛋白冰淇淋作为对照，研究不同油脂的结晶特性及由其制作的冰淇淋的品质，并进一步考察其对冰淇淋乳液性质的影响。结果表明：富含中链脂肪酸的棕榈仁油、氢化椰子油和氢化棕榈仁油形成了针状的β′晶型，含有60.21%棕榈酸的棕榈油形成了圆形的β晶型；棕榈仁油含有16.37%油酸，晶体分布稀疏，氢化棕榈仁油硬脂酸含量较高，晶体较大；氢化椰子油合适的固体脂肪含量和较高的中链脂肪酸含量使其形成了密集的针状晶体，更易穿破界面膜并增加脂肪球的碰撞频率，促进了冰淇淋中脂肪的部分聚结；冰淇淋乳液均为非牛顿流体，在使用改性大豆分离蛋白后及凝冻搅打后，脂肪发生了絮凝和部分聚结，其黏度大幅提升；植物基冰淇淋乳液的储能模量大小与脂肪部分聚结度结果一致，且大于损耗模量；氢化椰子油改性大豆分离蛋白冰淇淋乳液的界面蛋白含量最低，为10.48 mg/m2，脂肪部分聚结度最高，为68.89%，且冰淇淋的膨胀率为66.15%，融化率为7.12%，滞后时间为212 s。综上，油脂的脂肪酸组成影响其结晶特性，进而影响冰淇淋的基本性质，氢化椰子油改性大豆分离蛋白冰淇淋的品质最好。 |
| 英文摘要: |
| In order to investigate the application of vegetable oils in plant-based ice cream, four types of vegetable oils with different fatty acid characteristics were used to replace anhydrous butter in the preparation of modified soy protein isolate ice cream. With anhydrous butter dairy protein ice cream as control, the crystallization characteristics of different oils and the quality of the resulting ice cream were studied, and the impact of different oils on the properties of the ice cream emulsion was further examined. The results indicated that palm kernel oil, hydrogenated coconut oil, and hydrogenated palm kernel oil, which were rich in medium-chain fatty acids, formed needle-like β′ crystals, while palm oil containing 60.21% palmitic acid formed round β crystals. Palm kernel oil, with 16.37% oleic acid, exhibited sparse crystal distribution, whereas hydrogenated palm kernel oil had a higher stearic acid content, resulting in larger crystals. The appropriate solid fat content and higher medium-chain fatty acid content of hydrogenated coconut oil led to the formation of dense needle-like crystals, which more easily penetrated the interfacial membrane and increased the collision frequency of fat globules, promoting partial aggregation of fats in the ice cream. All ice cream emulsions were non-Newtonian fluids, and after the addition of modified soy protein isolate and freezing stirring, fat flocculation and partial aggregation occurred, significantly increasing the viscosity of the ice cream emulsion. The elastic modulus of the plant-based ice cream emulsion was consistent with the degree of partial aggregation and greater than the viscous modulus. The ice cream emulsion prepared with hydrogenated coconut oil and modified soy protein isolate had the lowest interfacial protein content, at 10.48 mg/m2, the highest degree of fat partial aggregation, at 68.89%, and the expansion rate, melting rate and melting lag time of the ice cream were 66.15%, 7.12%, and 212 s, respectively. In summary, the fatty acid composition of oils affects their crystallization characteristics, which in turn influences the basic properties of ice cream; the quality of ice cream prepared with hydrogenated coconut oil and modified soy protein isolate is the best. |
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