摘要
搅打稀奶油作为现代乳品工业的新兴产品,市场前景广阔。综述了脂肪结晶行为及其影响因素,分析了脂肪结晶与搅打稀奶油性能的关系,指出脂肪晶型、脂肪酸组成及含量对搅打稀奶油的影响。脂肪结晶影响因素的探究对调整工艺配方,改善产品质量具有重要意义。
Whipping cream as the modern products of the dairy industry has wide market prospect.Fat crystallization behavior and influencing factors was reviewed.Relationship between structure and properties of milk fat was analyzed,which suggested the effect of fat crystal form,fatty acid composition and content on whipping cream.Also,it was pointed out that the fat crystal network structure is the key factor of the quality of whipping cream.It had important guiding significance to study the influence factors of anhydrous milk fat crystallization to optimize formula,adjust process technology and improve product quality.
作者
王筠钠
李妍
李扬
韩洁
陈林天翔
尹未华
张列兵
WANG Yun-na;LI Yan;LI Yang;HAN Jie;CHEN Lin-tian-xiang;YIN Wei-hua;ZHANG Lie-bing(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100037,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第8期193-198,共6页
Food Research and Development
基金
现代农业(奶牛)产业技术体系建设专项(CARS-36)
国家自然科学基金项目(31471689)
公益性行业(农业)科研专项(201303085)
关键词
搅打稀奶油品质
脂肪结晶
搅打机理
影响因素
乳脂肪
whipping cream quality
fat crystallization
whipping mechanism
influence factors
milk fat
