研究了乳化剂HLB值(11～15)对含大豆蛋白搅打稀奶油的粒度分布、液相中蛋白质浓度、脂肪部分聚结、搅打起泡率和质构特性的影响。结果表明:乳浊液解冻后的粒度随乳化剂HLB值的增大而增大;随乳化剂HLB值增大,乳浊液脂肪部分聚结率和液相蛋白浓度升高,且在搅打充气过程中脂肪部分聚结速度和液相蛋白浓度增加速度加快;当乳化剂HLB值为11～13时,在搅打过程中搅打起泡率随乳化剂HLB值增大而增加,而当乳化剂HLB值为14、15在搅打4～5min时,搅打起泡率下降,当乳化剂HLB值为13在搅打5min时的搅打起泡率最高,达到359.77%;当乳化剂HLB值为13时,大豆蛋白搅打稀奶油的硬度、稠度、内聚性和黏性随搅打时间的延长迅速增大,搅打5min时,达到应用所需的质构。含大豆蛋白搅打稀奶油的最适乳化剂HLB值为13。

Effects of hydrophile-lipophile balance(HLB) value(11~15) on the whipping properties and functional qualities of whipped cream containing soybean protein were investigated.The particle size distribution,protein concentration in aqueous phase,partial coalescence rate of fat globule,overrun and textual characteristics were studied.It was found that particle size of thawed emulsion,partial coalescence rate of fat globule and protein concentration in aqueous phase all increased with the increasing of HLB value.The higher the HLB value was,the faster the rates for fat globule partial coalescence and protein concentration were in the whipping process.When HLB value were between 11~13,overrun increased with the increasing of HLB value in the whole whipping process.However,the overrun was decreased during 4~5min of whipping when HLB was14 and 15.As to HLB value of 13,overrun reached its maximum(359.77%) after 5min whipping.Further more,hardness,consistency,cohesiveness and viscosity all increased rapidly with whipping.After 5min of whipping,the required textual properties was achieved.As a result,the best HLB value of whipped cream containing soybean protein was 13.