脂肪球的部分聚结对冰淇淋品质的影响

Effect of partial coalescence of fat globules on quality of ice cream

冰淇淋是一种复杂的食品胶体体系,与普通乳状液有所不同,冰淇淋乳状液要求其在静态下稳定。在老化过程中,随着温度的逐渐降低,冰淇淋乳状液中的脂肪能够形成合适的固液比,在搅打凝冻时,引发由脂肪晶体为介导的部分聚结形成三维结构,该结构有利于冰淇淋感官品质和结构特征的形成。冰淇淋的配方组成和加工方式会影响蛋白质在脂肪球表面的吸附作用以及脂肪球结晶特性的改变,导致脂肪球部分聚结的程度不同,进而影响冰淇淋的质构,因此在冰淇淋生产过程中,控制脂肪球的聚结是非常有必要的。该文综述乳状液失稳的机理以及乳化剂、脂肪、蛋白质、剪切速率和加工方式对脂肪球发生部分聚结的影响以及脂肪球部分聚结作为影响冰淇淋品质关键的因素之一。

Ice cream is a complex food colloid system and is different from ordinary emulsions,its emulsion is required to be stable under static conditions.With the decrease in temperature,the ice cream formed the appropriate proportion of solid fat during the ageing process.During the beating and freezing,the partial coalescence mediated by fat crystals formed the three-dimensional structure,which was conducive to the formation of the sensory quality and structural characteristics of ice cream.Different compositions,external environments,and processing methods of ice cream will affect the adsorption of protein on the surface of the fat sphere and the change of the crystallization characteristics of the fat sphere,resulting in the degree of partial coalescence of the fat sphere,and further affect the texture of the ice cream.Therefore,it is necessary to control the agglomeration of fat pellets in the process of ice cream production.This paper reviews the mechanism of emulsion instability and the effects of emulsifier,fat,protein,shear rate,and processing methods on the partial coalescence of fat globules and the partial coalescence of fat globules as one of the key factors affecting the quality of ice cream.