搅打过程中植脂稀奶油脂肪和蛋白质的变化

Changes of Fat and Protein during Whipping of Non-dairy Cream

导出

摘要应用光学显微镜观察脂肪分布以及脂肪和蛋白质的微观结构,发现植脂稀奶油中在搅打过程中脂肪球膜被结晶的脂肪刺破,脂肪发生部分凝聚,凝聚程度随搅打的进行逐渐增加;植脂稀奶油泡沫表面的蛋白质占据的面积逐渐减小,被部分凝聚的脂肪替代.植脂稀奶油的搅打过程划分为起始阶段、有效搅打阶段、稳定阶段和衰减阶段.

作者李红刘嘉喜赵征

出处《中国食品学报》 EI CAS CSCD 2003年第z1期362-366,共5页 Journal of Chinese Institute Of Food Science and Technology

关键词植脂稀奶油搅打微观结构部分凝聚

参考文献8

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中国食品学报

2003年第z1期

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