| 黎明珠1,2，宋菲2,3，唐敏敏2,3，王挥2,3，阚金涛2,3，张玉锋2,3.初榨椰子油添加量对植脂稀奶油搅打前后品质的影响[J].中国油脂,2025,50(3):.[LI Mingzhu1,2，SONG Fei2,3，TANG Minmin2,3，WANG Hui2,3，
KAN Jintao2,3，ZHANG Yufeng2,3.Effect of virgin coconut oil dosage on the quality of vegetable-fat cream before and after whipping[J].China Oils and Fats,2025,50(3):.] |
| 初榨椰子油添加量对植脂稀奶油搅打前后品质的影响 |
| Effect of virgin coconut oil dosage on the quality of vegetable-fat cream before and after whipping |
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| DOI： |
| 中文关键词: 初榨椰子油 搅打稀奶油 零反式脂肪酸 搅打性能 |
| 英文关键词:virgin coconut oil whipped cream zero trans fatty acids whipping performance |
| 基金项目:中央级公益性科研院所基本科研业务费专项(1630152023008，1630152022002) |
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| Author Name | Affiliation | | LI Mingzhu1,2，SONG Fei2,3，TANG Minmin2,3，WANG Hui2,3，
KAN Jintao2,3，ZHANG Yufeng2,3 | 1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000, China
2.Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang
571339, Hainan, China
3.Hainan Engineering Center of Coconut Further Processing/National
Engineering Research Center of Coconut, Wenchang 571339, Hainan, China |
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| 中文摘要: |
| 旨在解决植脂搅打稀奶油反式脂肪酸含量较高的问题，以初榨椰子油为油相制备零反式脂肪酸植脂搅打稀奶油，研究其添加量（28%~36%）对稀奶油搅打前后品质的影响，并与市售植脂稀奶油打发后的样品进行质构特性、裱花形态及感官品质方面的对比。结果表明，随着初榨椰子油添加量的增加，稀奶油搅打时间逐渐缩短，搅打起泡率和泡沫稳定性呈现先增大后减小的趋势，表观黏度增大，搅打稀奶油脂肪球体积平均粒径、脂肪部分聚结率增大。最适初榨椰子油添加量为32%，此时稀奶油搅打时间为122 s，搅打起泡率最高（95.86%），泡沫稳定性最佳（94.58%），搅打稀奶油质构特性（硬度、内聚性、弹性、胶黏性、咀嚼性）和感官得分与市售植脂稀奶油打发后的样品均无显著差异，搅打稀奶油裱花后具有锋利的边缘和坚挺的峰，25 ℃放置1 h后无乳清析出现象，且未检出反式脂肪酸。综上，以初榨椰子油为油相制备植脂搅打稀奶油，克服了传统植脂搅打稀奶油反式脂肪酸含量较高的问题，可满足消费者对营养和健康的追求。 |
| 英文摘要: |
| In order to solve the problem of high trans fatty acid content in vegetable-fat whipped cream, the whipped cream with zero trans fatty acid was prepared with virgin coconut oil as the oil phase. The effects of virgin coconut oil dosage（28%-36%）on the quality of the cream before and after whipping were studied, and the texture characteristics, decoration performance and sensory quality of the whipped cream were compared with those of the commercial vegetable-fat whipped cream. The results indicated that with the increase of virgin coconut oil dosage, the whipping time of the cream gradually shortened, the foaming rate and foam stability of the cream showed a trend of first increasing and then decreasing, and the apparent viscosity of the cream increased. The average particle size of the fat globules, and the fat partial coaslescence rate of the whipped cream both increased. The optimum virgin coconut oil dosage was 32%. At this time, the whipping time of the cream was 122 s, the whipping foaming rate of the cream was the highest (95.86%), the stability of foam was the best (94.58%), and there were no significant differences in textural properties (hardness, cohesiveness, elasticity, gumminess, chewiness) and sensory scores between the whipped cream and the commercial vegetable-fat whipped cream. The whipped cream had sharp edges and firm peaks, and there was no whey separation after being placed at 25 ℃ for 1 h. And no trans fatty acids were detected in the cream. In conculsion, preparing vegetable-fat whipped cream with virgin coconut oil as the oil phase overcomes the problem of high trans fatty acids content in traditional vegetable-fat whipped cream, which can satisfy the consumer′s pursuit of nutrition and health. |
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