黄油-代可可脂基奶油生产工艺优化及其晶型形成分析-食品科学.PDF

276 2018, Vol.39, No.12 食品科学 ※工艺技术 黄油-代可可脂基奶油生产工艺优化及其 晶型形成分析 周绪霞，戚雅楠，丁玉庭* （浙江工业大学海洋学院，食品工程与质量控制研究所，浙江杭州 310014 ） 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 β ’ 均匀，适宜搅打稀奶油的 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。 关键词：搅打稀奶油；黄油-代可可脂基；X-射线衍射；脂肪球部分聚结；结晶 Optimization of Production Process and Crystallization Characteristics of Butter and Cocoa Butter Replacer-Based Whipping Cream * ZHOU Xuxia, QI Yanan, DING Yuting (Institute of Food Technology and Quality Control, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China) Abstract: 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.