复配乳化剂协同作用对搅打稀奶油稳定性及搅打品质的影响

Effect of synergistic effect of compound emulsifiers on stability and whipping properties of whipped cream

该研究固定复配乳化剂总质量分数为0.3%,使用亲水乳化剂吐温-80和亲油乳化剂单甘油酯以不同比例复配制备搅打稀奶油,从乳液界面性质及脂肪结晶性质变化的角度研究其协同作用对产品品质的影响。结果表明,当吐温-80与单甘油酯的质量比由1∶1逐渐升至1∶4,乳液液相蛋白质浓度及表观黏度下降,结晶脂肪耐热性增强,β′晶型明显,产品打发率上升,泡沫析水率下降;当吐温-80与单甘油酯的质量比变为1∶5和1∶6时,产品中结晶脂肪β′晶型含量下降,晶体尺寸显著减小,产品打发率下降,泡沫析水率上升。因此,吐温-80与单甘油酯质量比为1∶4,符合工业生产高品质搅打稀奶油的要求,此时产品搅打时间仅需(277.3±2.5)s,打发率达(158.9±1.23)%,搅打泡沫析水率仅(1.55±0.47)%,并且兼具良好的乳液稳定性。

This paper used hydrophilic emulsifier Tween 80 and oleophilic emulsifiers monoglyceride(MAG)in different mass ratios to prepare the whipped cream,the total mass fraction of the compound emulsifier was fixed to 0.3%,and the synergistic effect of Tween 80 and MAG on product quality was studied through studied the change of emulsion interfacial film properties and fat crystallization properties.Results showed that the protein concentration of the liquid phase and apparent viscosity of emulsion decreased,the heat resistance of the crystalline increased,theβ′crystal was obvious,the overrun of products increased,and the leakage rate of foam whey decreased when the mass ratio of Tween 80 to MAG increased from 1∶1 to 1∶4.When the mass ratio of Tween 80 and MAG was 1∶5 and 1∶6,theβ′crystal content of crystalline fat in emulsion decreased,the crystal size decreased significantly,the overrun of product decreased,and the leakage rate of foam whey increased.Therefore,the mass ratio of Tween 80 to MAG of 1:4 met the requirements of industrial production of high-quality whipped cream.At this ratio,the stirring time of the product was only(277.3±2.5)s,the overrun was(158.9±1.23)%,the leakage rate of foam whey was only(1.55±0.47)%,and the emulsion had good stability.