乳化剂对以黄油为原料生产UHT搅打稀奶油稳定性的影响

Effect of emulsifier on stability of butter-based UHT whipping cream

对影响以黄油为原料生产的UHT搅打稀奶油稳定性的亲水型乳化剂和亲油型乳化剂进行了筛选,并根据亲水亲油平衡值对筛选出的乳化剂进行了复配。结果表明,亲水型乳化剂蔗糖酯SE1670和亲油型乳化剂分子蒸馏单甘酯对搅打稀奶油稳定性最好,其最佳添加量均为0.2%～0.3%。当HLB为10时,稀奶油乳浊液的表观黏度最低,离心乳析率为0,脂肪的附聚率为63%,乳浊液的稳定性和搅打特性均处于较好的水平。

hydrophilic emulsifiers and lipohpilic emulsifiers were screened which affect the stability of butter-based UHT whipping cream in this study. The emulsifiers were remixed according to hydrophilic-lipohilic balance （HLB）. Results showed that Sucrose ester S1670 and Distilled monoglyceride can led to the best stability of whipping cream, and the appropriate addition was 0.2%-9.3%. When the HLB value 10, the emulsion had the lowest apparent viscosity, creaming rate was 0, and the fat partial coalescence rate was 63%. The stability and whip ability were in a better level.