黄油-代可可脂基奶油生产工艺优化及其晶型形成分析
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摘要
在分析油脂用量对黄油-代可可脂基奶油品质影响的基础上,通过正交试验研究油脂用量、黄油-代可可脂质量比和均质压力对奶油搅打性能、质构特性、脂肪球部分聚结率、结晶特性等的影响。结果表明,在油脂用量30%、黄油-代可可脂质量比2∶3、均质压力60 MPa的条件下,能保证脂肪部分聚结的发生,并保持搅打稀奶油较好的感官特性、起泡性和结晶特性。60 MPa的均质压力保证了体系的稳定性,使大量游离脂肪球产生从而促进脂肪部分聚结。晶型形成分析结果表明,在优化条件下,原料乳浊液X-射线衍射峰峰形由较宽、较尖锐变为峰形适中均匀,适宜搅打稀奶油的β’晶型晶体明显增多,搅打稀奶油乳浊液在低温条件下发生脂肪结晶,表现为脂肪晶体尺寸增大。
The effect of fat content on the quality of butter and cocoa butter replacer-based whipping cream was investigated.Further,we evaluated the effect of fat content,butter to cocoa butter replacer ratio and homogenization pressure on the overrun,texture characteristics,partial coalescence rate of fat globules and crystalline characteristics of whipping cream using an orthogonal array design.It was shown that a fat content of 30%,a butter to cocoa butter replacer ratio of 2:3 and a homogenization pressure of 60 MPa allowed partial coalescence rate of fat globules and maintained the sensory characteristics,overrun and crystalline characteristics of the whipping cream.Homogenization at 60 MPa maintained the stability of the system and produced a large amount of free fat globules,promoting the partial coalescence of fat globules.The results of crystal formation analysis showed that under the optimized conditions,the X-ray diffraction patterns of the initial emulsions were broadened and changed from being sharp to being moderate,and the β' crystal was significantly increased.Whipping cream emulsions produced fat crystals at low temperatures,and the size of fat crystals was larger than that at high temperature.
The effect of fat content on the quality of butter and cocoa butter replacer-based whipping cream was investigated.Further,we evaluated the effect of fat content,butter to cocoa butter replacer ratio and homogenization pressure on the overrun,texture characteristics,partial coalescence rate of fat globules and crystalline characteristics of whipping cream using an orthogonal array design.It was shown that a fat content of 30%,a butter to cocoa butter replacer ratio of 2:3 and a homogenization pressure of 60 MPa allowed partial coalescence rate of fat globules and maintained the sensory characteristics,overrun and crystalline characteristics of the whipping cream.Homogenization at 60 MPa maintained the stability of the system and produced a large amount of free fat globules,promoting the partial coalescence of fat globules.The results of crystal formation analysis showed that under the optimized conditions,the X-ray diffraction patterns of the initial emulsions were broadened and changed from being sharp to being moderate,and the β' crystal was significantly increased.Whipping cream emulsions produced fat crystals at low temperatures,and the size of fat crystals was larger than that at high temperature.
引文
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[18]赵强忠,龙肇,苏国万,等.油脂用量对搅打稀奶油的搅打性能和品质的影响[J].食品与发酵工业,2009,35(5):170-176.DOI:10.13995/j.cnki.11-1802/ts.2009.05.017.
[19]赵强忠.搅打稀奶油的搅打性能和品质的变化规律及其机理研究[D].广州:华南理工大学,2006:7-34.
[20]徐巨才,龙肇,赵谋明,等.无水奶油和BL-41的比例对淡奶油稳定性的影响[J].食品工业科技,2013,34(20):107-110.DOI:10.13386/j.issn1002-0306.2013.20.043.
[21]MéNDEZVELASCO C,GOFF H D.Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat[J].International Dairy Journal,2011,21(8):540-547.DOI:10.1016/j.idairyj.2011.03.008.
[22]王筠钠,李妍,尹未华,等.国内外搅打稀奶油应用发展概述[J].食品工业,2017(3):246-251.
[23]KOVA??OVA?R,?TěTINA J,?URDA L.Influence of processing andκ-carrageenan on properties of whipping cream[J].Journal of Food Engineering,2010,99(4):471-478.DOI:10.1016/j.jfoodeng.2010.02.010.
[24]CODINA-TORRELLA I,GUAMIS B,FERRAGUT V,et al.Potential application of ultra-high pressure homogenization in the physicochemical stabilization of tiger nuts’milk beverage[J].Innovative Food Science&Emerging Technologies,2017,40:42-51.DOI:10.1016/j.ifset.2016.06.023.
[25]何熹,迟玉森.显微技术在植物搅打奶油研究中的应用[J].食品研究与开发,2002,23(2):15-17.DOI:10.3969/j.issn.1005-6521.2002.02.007.
[26]邱美彬.零反式脂肪酸预打发植脂奶油的制备研究[D].无锡:江南大学,2015:5-6.
[27]ISHIBASHI C,HONDOH H,UENO S.Influence of morphology and polymorphic transformation of fat crystals on the freezethaw stability of mayonnaise-type oil-in-water emulsions[J].Food Research International,2016,89(part1):604-613.DOI:10.1016/j.foodres.2016.09.012.
[28]BARI V D,NORTON J E,NORTON I T.Effect of processing on the microstructural properties of water-in-cocoa butter emulsions[J].Journal of Food Engineering,2014,122(1):8-14.DOI:10.1016/j.jfoodeng.2013.08.036.
[29]DOUAIRE M,DI B V,NORTON J E,et al.Fat crystallisation at oilwater interfaces[J].Advances in Colloid and Interface Science,2014,203(4):1-10.DOI:10.1016/j.cis.2013.10.022.
[30]徐玉林,徐明波,杨水金.XRD在无机合成中物相分析的应用[J].湖北师范学院学报(自然科学版),2013(4):40-46.DOI:10.3969/j.issn.1009-2714.2013.04.010.
[2]SOPELANA P,IBARGOITIA M L,GUILLéN M D.Influence of fat and phytosterols concentration in margarines on their degradation at high temperature.A study by 1H nuclear magnetic resonance[J].Food Chemistry,2016,197:1256-1263.DOI:10.1016/j.foodchem.2015.11.058.
[3]阚传浦,李妍,李海梅,等.乳化剂对以黄油为原料生产UHT搅打稀奶油稳定性的影响[J].中国乳品工业,2013,41(3):8-11.DOI:10.3969/j.issn.1001-2230.2013.03.002.
[4]MATSUMIYA K,HORIGUCHI S,KOSUGI T,et al.Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creams[J].Food Structure,2017,12:94-102.DOI:10.1016/j.foostr.2017.02.003.
[5]EDéN J,DEJMEK P,L?FGREN R,et al.Native milk fat globule size and its influence on whipping properties[J].International Dairy Journal,2016,61:176-181.DOI:10.1016/j.idairyj.2016.06.004.
[6]SAJEDI M,NASIRPOUR A,KERAMAT J,et al.Effect of modified whey protein concentrate on physical properties and stability of whipped cream[J].Food Hydrocolloids,2014,36(5):93-101.DOI:10.1016/j.foodhyd.2013.09.007.
[7]BARI V D,MACNAUGHTAN W,NORTON J,et al.Crystallisation in water-in-cocoa butter emulsions:role of the dispersed phase on fat crystallisation and polymorphic transition[J].Food Structure,2017,12:82-93.DOI:10.1016/j.foostr.2016.10.001.
[8]MULDER H,WALSTRA P.The milk fat globule.Emulsion science as applied to milk products and comparable foods[J].Food,1975,19(4):380-381.
[9]HEBISHY E,BUFFA M,GUAMIS B,et al.Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization:effects of pressure and protein concentration on emulsion characteristics[J].Innovative Food Science and Emerging Technologies,2015,32:79-90.DOI:10.1016/j.ifset.2015.09.013.
[10]ROUSSEAU D.Fat crystals and emulsion stability:a review[J].Food Research International,2000,33(1):3-14.DOI:10.1016/S0963-9969(00)00017-X.
[11]GOIBIER L,LECOMTE S,LEAL-CALDERON F,et al.The effect of surfactant crystallization on partial coalescence in O/W emulsions[J].Journal of Colloid and Interface Science,2017,500:304-314.DOI:10.1016/j.jcis.2017.04.021.
[12]PALANUWECH J,POTINENI R,ROBERTS R F,et al.A method to determine free fat in emulsions[J].Food Hydrocolloids,2003,17(1):55-62.DOI:10.1016/S0268-005X(02)00035-8.
[13]卫生部.稀奶油、奶油和无水奶油:GB 19646—2010[S].北京:中国标准出版社,2010:2-3.
[14]张智明.工艺参数对人造奶油结晶特性的影响[D].郑州:河南工业大学,2013:8-24.
[15]谢贺.棕榈基人造奶油脂肪结晶行为与宏观物理性质研究[D].广州:华南理工大学,2012:2-11.
[16]池娟娟.乳化剂对棕榈油基人造奶油结晶行为的影响[D].无锡:江南大学,2012:9-10.
[17]ALLEN K E,DICKINSON E,MURRAY B.Acidified sodium caseinate emulsion foams containing liquid fat:a comparison with whipped cream[J].Food Science and Technology,2006,39(3):225-234.DOI:10.1016/j.lwt.2005.02.004.
[18]赵强忠,龙肇,苏国万,等.油脂用量对搅打稀奶油的搅打性能和品质的影响[J].食品与发酵工业,2009,35(5):170-176.DOI:10.13995/j.cnki.11-1802/ts.2009.05.017.
[19]赵强忠.搅打稀奶油的搅打性能和品质的变化规律及其机理研究[D].广州:华南理工大学,2006:7-34.
[20]徐巨才,龙肇,赵谋明,等.无水奶油和BL-41的比例对淡奶油稳定性的影响[J].食品工业科技,2013,34(20):107-110.DOI:10.13386/j.issn1002-0306.2013.20.043.
[21]MéNDEZVELASCO C,GOFF H D.Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat[J].International Dairy Journal,2011,21(8):540-547.DOI:10.1016/j.idairyj.2011.03.008.
[22]王筠钠,李妍,尹未华,等.国内外搅打稀奶油应用发展概述[J].食品工业,2017(3):246-251.
[23]KOVA??OVA?R,?TěTINA J,?URDA L.Influence of processing andκ-carrageenan on properties of whipping cream[J].Journal of Food Engineering,2010,99(4):471-478.DOI:10.1016/j.jfoodeng.2010.02.010.
[24]CODINA-TORRELLA I,GUAMIS B,FERRAGUT V,et al.Potential application of ultra-high pressure homogenization in the physicochemical stabilization of tiger nuts’milk beverage[J].Innovative Food Science&Emerging Technologies,2017,40:42-51.DOI:10.1016/j.ifset.2016.06.023.
[25]何熹,迟玉森.显微技术在植物搅打奶油研究中的应用[J].食品研究与开发,2002,23(2):15-17.DOI:10.3969/j.issn.1005-6521.2002.02.007.
[26]邱美彬.零反式脂肪酸预打发植脂奶油的制备研究[D].无锡:江南大学,2015:5-6.
[27]ISHIBASHI C,HONDOH H,UENO S.Influence of morphology and polymorphic transformation of fat crystals on the freezethaw stability of mayonnaise-type oil-in-water emulsions[J].Food Research International,2016,89(part1):604-613.DOI:10.1016/j.foodres.2016.09.012.
[28]BARI V D,NORTON J E,NORTON I T.Effect of processing on the microstructural properties of water-in-cocoa butter emulsions[J].Journal of Food Engineering,2014,122(1):8-14.DOI:10.1016/j.jfoodeng.2013.08.036.
[29]DOUAIRE M,DI B V,NORTON J E,et al.Fat crystallisation at oilwater interfaces[J].Advances in Colloid and Interface Science,2014,203(4):1-10.DOI:10.1016/j.cis.2013.10.022.
[30]徐玉林,徐明波,杨水金.XRD在无机合成中物相分析的应用[J].湖北师范学院学报(自然科学版),2013(4):40-46.DOI:10.3969/j.issn.1009-2714.2013.04.010.