| 董慧杰1，酉琳娜2， 陈焱2， 王翔宇2， 王崇昊1， 孙尚德1， 王风艳2.椰子甘油二酯/奶油添加量对复合脂搅打稀奶油
搅打性能和搅打品质的影响[J].中国油脂,2025,50(11):.[DONG Huijie1, YOU Linna2, CHEN Yan2, WANG Xiangyu2,
WANG Chonghao1, SUN Shangde1, WANG Fengyan2.Effect of coconut diglyceride/butter dosage on the whipping performance and whipping quality of compound fat whipping cream emulsion[J].China Oils and Fats,2025,50(11):.] |
| 椰子甘油二酯/奶油添加量对复合脂搅打稀奶油
搅打性能和搅打品质的影响 |
| Effect of coconut diglyceride/butter dosage on the whipping performance and whipping quality of compound fat whipping cream emulsion |
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出版日期：2025-11-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240431 |
| 中文关键词: 椰子甘油二酯 复合脂搅打稀奶油 搅打性能 流变学特性 感官品质 |
| 英文关键词:coconut diglyceride compound fat whipping cream emulsion whipping performance rheological property sensory quality |
| 基金项目:“十四五”国家重点研发计划项目（2021YFD210030403） |
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| Author Name | Affiliation | | DONG Huijie1, YOU Linna2, CHEN Yan2, WANG Xiangyu2,
WANG Chonghao1, SUN Shangde1, WANG Fengyan2 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China；
2.Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing Key Laboratory of Nutrition ＆
Health and Food Safety, COFCO Nutrition & Health Research Institute, Beijing 102209, China |
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| 中文摘要: |
| 旨在为高品质复合脂搅打稀奶油的生产及应用提供参考，以椰子甘油二酯与奶油的复配油脂为基料油，以复合脂搅打稀奶油搅打时间、搅打起泡率以及其搅打后产品（搅打奶油）的泡沫稳定性、硬度、流变学特性和感官品质为评价指标，探究复配油脂添加量（20%~28%，以体系总质量计）对复合脂搅打稀奶油搅打性能和搅打品质的影响。结果表明：随着复配油脂添加量的增加，复合脂搅打稀奶油的搅打时间逐渐缩短，搅打起泡率先增加后降低，表观黏度逐渐升高，搅打奶油的泡沫稳定性和硬度均呈先升高后降低的趋势，搅打前后复合脂搅打稀奶油的储能模量始终大于损耗模量；综合来看，复配油脂添加量为26%时，复合脂搅打稀奶油的搅打性能和搅打奶油的品质最佳，且其搅打奶油的感官品质优于市售复合脂搅打稀奶油。综上，通过优化椰子甘油二酯与奶油复配油脂的添加量，可有效改善复合脂搅打稀奶油的搅打性能和搅打奶油的感官品质。 |
| 英文摘要: |
| In order to provide references for the production and application of compound fat whipping cream emulsion, using a blend of coconut diglyceride and butter as the base oil, the whipping time and whipping foaming rate of the compound fat whipping cream emulsion, and the foam stability, hardness, rheological properties and quality of the whipping cream were evaluated as indicators to investigate the impact of different dosage of the blend oil (20%-28%, based on the total mass of the system) on the whipping performance and whipping quality of the compound fat whipping cream emulsion. The results showed that as the dosage of the blend oil increased, the whipping time of the compound fat whipping cream emulsion gradually decreased, the whipping foaming rate initially increased and then decreased, and the apparent viscosity gradually increased, while the foam stability and hardness of the whipping cream initially increased and then decreased. The storage modulus of the compound fat whipping cream emulsion before and after whipping was always greater than the loss modulus. Overall, when the dosage of the blend oil was 26%, the whipping performance of the compound fat whipping cream emulsion and quality of the whipping cream were the best, and the sensory quality of the whipping cream was superior to the commercial compound fat cream. In conclusion, by optimizing the dosage of coconut diglyceride and butter blend oil, the whipping performance of the compound fat whipping cream emulsion and the sensory quality of the whipping cream can be effectively improved. |
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