粉末植脂奶油制备工艺条件的优化
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摘要
研究了均质条件、固形物含量和进风温度对粉末植脂奶油产品性质的影响,并进一步利用正交试验对工艺条件进行了优化。结果表明,制备粉末植脂奶油的最佳工艺条件为:50 MPa均质2次,固形物含量50%,进风温度180℃。在最佳工艺条件下,粉末植脂奶油的包埋率达到89.49%,产品为乳白色,颗粒细小均匀,溶解性好。与传统植脂奶油相比,该粉末植脂奶油复溶乳状液平均粒径增大,打发倍数略低于传统植脂奶油的,但二者的质构特性无显著差异。
The influences of homogenization condition, solid content and inlet air temperature on properties of powder non-dairy whipped cream were investigated. The optimal process conditions for preparing the powder non-dairy whipped cream were determined by orthogonal experiment as follows: 50 MPa homogenization for twice,solid content 50%,inlet air temperature 180℃. Under the optimal conditions,the embedding rate was 89.49%,and the product was milky white with fine uniformity and good solubility. Compared with the traditional non-dairy whipped cream,the powder non-dairy whipped cream water emulsion had larger mean particle size,and lower whipping times,but their texture characteristics had no significant difference.
The influences of homogenization condition, solid content and inlet air temperature on properties of powder non-dairy whipped cream were investigated. The optimal process conditions for preparing the powder non-dairy whipped cream were determined by orthogonal experiment as follows: 50 MPa homogenization for twice,solid content 50%,inlet air temperature 180℃. Under the optimal conditions,the embedding rate was 89.49%,and the product was milky white with fine uniformity and good solubility. Compared with the traditional non-dairy whipped cream,the powder non-dairy whipped cream water emulsion had larger mean particle size,and lower whipping times,but their texture characteristics had no significant difference.
引文
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[19]GOULA A M,ADAMOPOULOS K G,KAZAKIS N A.Influence of spray drying conditions on tomato powder properties[J].Dry Technol,2004,22(5):1129-1151.
[2]张海玲,郑为完,邹金,等.微胶囊型低脂植物奶油粉的制备及其性能研究[J].食品科技,2011,36(3):46-50.
[3]邓欣伦,方敏,赵强忠.蛋白质用量对粉末植脂奶油品质的影响[J].食品工业科技,2015,36(4):92-96.
[4]方敏.油脂乳化状态对粉末植脂奶油品质影响的研究[D].广州:华南理工大学,2013.
[5]史昫皓.冷水分散型粉末油脂的制备及其性质研究[D].江苏无锡:江南大学,2015.
[6]RAMPON V,RIAUBLANC A,ANTON M,et al.Evidence that homogenization of BSA-stabilized hexadecane-inwater emulsions induces structure modification of the nonadsorbed protein[J].J Agric Food Chem,2003,51(20):5900-5905.
[7]CARNEIRO H C F,TONON R V,GROSSO C R F,et al.Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials[J].J Food Eng,2013,115(4):443-451.
[8]李军杰,熊善柏,刘茹.鱼油的微胶囊化及其影响因素[J].中国油脂,2015,40(6):19-23.
[9]JAFARI S M,ASSADPOOR E,HE Y,et al.Encapsulation efficiency of food flavours and oils during spray drying[J].Dry Technol,2008,26(7):816-835.
[10]刘成祥,王力,苏建辉,等.牡丹籽油微胶囊的制备及特性研究[J].中国油脂,2016,41(11):12-16.
[11]HUYNH T V,CAFFIN N,DYKES G A,et al.Optimization of the microencapsulation of lemon myrtle oil using response surface methodology[J].Dry Technol,2008,26(3):357-368.
[12]CAI Y Z,CORKE H.Production and properties of spraydried Amaranthus beta cyanin pigments[J].J Food Sci,2000,65(7):1248-1252.
[13]ONWULATA C.Encapsulated and powdered foods[M].Boca Raton:CRC Press,2005:247-260.
[14]QUISPE-CONDORI S,SALDANA M D A,TEMELLI F.Microencapsulation of flax oil with zein using spray and freeze drying[J].LWT-Food Sci Technol,2011,44(9):1880-1887.
[15]TONON R V,GROSSO C R F,HUBINGER M D.Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying[J].Food Res Int,2011,44(1):282-289.
[16]冯卫华,刘邻渭,许克勇.猕猴桃籽油微胶囊化技术研究[J].农业工程学报,2004,20(1):234-237.
[17]LIU X D,ATARASHI T,FURUTA T,et al.Microencapsulation of emulsified hydrophobic flavors by spray drying[J].Dry Technol,2001,19(7):1361-1374.
[18]罗程印,程远渡,易有金,等.植物甾醇酯和葛根素复合微胶囊的制备工艺优化[J].食品科学,2016,37(6):26-33.
[19]GOULA A M,ADAMOPOULOS K G,KAZAKIS N A.Influence of spray drying conditions on tomato powder properties[J].Dry Technol,2004,22(5):1129-1151.