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| 流速对棕榈油基人造奶油物理特性的影响 |
| Effect of flow rate on physical properties of palm oil-based margarine |
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| DOI： |
| 中文关键词: 人造奶油 流速 质构 流变特性 微观结构 结晶特性 |
| 英文关键词:margarine flow rate texture rheological property microstructure crystallization property |
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| 中文摘要: |
| 研究了3种流速对棕榈油基人造奶油物理特性的影响，主要包括对产品熟化及其变温储藏过程中硬度、流变特性、晶体微观形态、晶体热稳定性和晶型的影响。结果表明：流速为30 L/h的样品熟化3 d后明显出现后硬现象，具有较大的黏弹特性，结晶网络遭受明显的破坏，在温度波动期间出现明显的起砂现象，储藏后期有较多β晶型的出现；流速50 L/h和70 L/h的样品具有合适的硬度和近似市售人造奶油的流变特性；流速50 L/h的样品抵抗温度波动能力强，能够较长时间维持β′晶型，流速70 L/h的样品在变温储藏后期有大量晶体转化为β晶型，差示扫描量热（DSC）曲线有少量波动，且存在起砂现象。因此，在实验条件下最佳流速为50 L/h。 |
| 英文摘要: |
| The effects of flow rate on physical properties of palm oil-based margarine in curing and changing temperature storage processes were evaluated. The physical properties of the margarine were characterized by hardness，rheological property，crystal morphology，crystal thermal stability and crystal form. The results showed that the sample prepared with flow rate of 30 L/h after three days’curing appeared post-hardening with bigger viscoelasticity，the crystalline network damaged significantly，apparent sand phenomenon appeared during the temperature changing and lots of β form crystal appeared in latter storage；the samples prepared with flow rate of 50 L/h and 70 L/h had proper hardness and viscoelasticity close to the commercial margarine；the thermal stability of the sample prepared with flow rate of 50 L/h was the best and the crystals mostly presented as β' form for a long time in changing temperature storage，and the sample prepared with flow rate of 70 L/h exhibited poor thermal stability with lots of β form crystals，sand phenomenon and the DSC curve waved slightly. Therefore，the optimal flow rate was 50 L/h. |
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