打发奶油型脂肪模拟物制备的关键技术

Key Technology in the Preparation of Whipped Cream Fat Simulant

该文在单因素试验的基础上,运用响应面试验优化打发奶油型脂肪模拟物的制备工艺。市售打发奶油为对照,以打发奶油型脂肪模拟物质构与市售产品硬度、稠度、内聚性、黏度的绝对差异值为响应值,研究微粒化乳清蛋白(micronized whey protein,MWP)的pH值、添加量、黄原胶在多糖凝胶中所占百分比对产品质构参数的影响。建立中心旋转数学模型,最终确定打发奶油型脂肪模拟物的制备工艺。结果表明,打发奶油型脂肪模拟物的最佳工艺条件:pH4.3的MWP分散液与多糖凝胶(黄原胶占多糖凝胶80%)按微粒化蛋白分散液添加67%进行复配,采用手持打蛋器1100 r/min打发4 min即得。质构仪测定结果显示,该复合型脂肪模拟物的内聚性、黏度与市售打发奶油均无显著性差异,但是硬度不足,稠度过大。

In this study,response surface methodology was used to optimize the preparation of a whipped cream mimetic.Based on the results of single factor analysis,commercial whipped cream was used as the control,and the absolute difference values of firmness,consistence,cohesion,and viscosity(|△firmness|,|△consistence|,|△cohesion|,|△viscosity|,respectively)between samples and commercial whipped cream were the response values.A central rotation mathematical model was established to determine the effects of pH,dosage of micronized whey protein(MWP),and xanthan gum percentage in polysaccharide gel on product texture param-eters.The best process conditions for whipped cream fat simulants were an MWP dispersion at pH4.3 and polysaccharide gel(xanthan gum makes wp 80%of the polysaccharide gel)with a mass ratio of 67%.For compounding,a hand-held egg beater was used to beat the mixture for 4 min at 1100 r/min.Texture analysis results showed that the hardness,consistency,cohesion,and viscosity of the composite fat simulant were not significantly different from those of the commercially available whipped cream,but the firmness was insufficiont and the consistency was too large.