摘要
研究了无水奶油和BL-41两种油脂之间不同的比例对淡奶油粒径分布、界面蛋白含量、脂肪部分聚结率及表观粘度的影响,并在此基础上探讨了其作用机理。研究结果表明,随着BL-41比例的不断增大,淡奶油的上层粒径d3,2、脂肪部分聚结率和表观粘度呈先增大后减小的趋势,在无水奶油∶BL-41为17.5∶17.5时达到最大值,而界面蛋白含量则先降低后升高,在无水奶油∶BL-41为17.5∶17.5时达到最小值。此外,随着储存时间的延长,上层粒径d3,2、脂肪部分聚结率和表观粘度均逐渐增大,而界面蛋白含量则逐渐降低。
Effects of the proportion of anhydrous milk fat and cocoa butter substitute BL-41 on size distribution, surface protein content,partial coalescence of fat and apparent viscosity of the whipping cream were studied systematically. The results showed that with the increasing proportion of BL-41,the particle size,the partial coalescence of fat,and the apparent viscosity of whipping cream tended to firstly increase and then decrease. When the proportion of anhydrous milk fat and cocoa butter substitute BL-41 was 17.5：17.5,the whipping cream got the maximum of particle size, partial coalescence of fat and apparent viscosity. The surface protein content of the whipping cream tended to firstly decrease and then increase. The whipping cream got the lowest surface protein content when the proportion of anhydrous milk fat and cocoa butter substitute BL-41 was 17.5：17.5. As the storage time passed on,the particle size,the partial coalescence of fat,and the apparent viscosity of whipping cream increased gradually,whereas the surface protein content decreased gradually.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第20期107-110,114,共5页
Science and Technology of Food Industry
基金
国家自然科学基金赞助项目(20806030)
粤港关键领域重点突破项目(2009A020700003)
关键词
淡奶油
无水奶油
BL-41
界面蛋白
粒径分布
whipping cream
anhydrous milk fat BL-41
surface protein
size distribution
