该文以m(酪蛋白)∶m(乳清蛋白)=2∶1复配蛋白质,以无盐黄油和离心乳脂肪为原料制备黄油基搅打稀奶油。以搅打时间、搅打起泡率、脂肪部分聚结率、粒径分布、表观黏度和泡沫稳定性为评价指标,研究复配蛋白质的添加量对黄油基搅打稀奶油乳液稳定性及搅打性能的影响。结果表明,当复配蛋白质的添加量为0.9%~1.2%(质量分数)时,脂肪球粒径分布为0.81~7.16 μm,乳液脂肪附聚率为6%~10%,乳液的搅打时间为277~296 s,搅打起泡率达到200%~203%,泡沫稳定性为95.86%~97.03%。故将黄油基搅打稀奶油中复合蛋白质添加量控制在0.9%~1.2%,搅打稀奶油的乳液稳定性及搅打性能较好,为以黄油为原料生产高品质搅打稀奶油奠定理论基础。
In this paper, casein and whey protein were compounded with protein in a ratio of 2∶1, and butter-based whipping cream was prepared with unsalted butter. Centrifuged milk fat were used as raw materials. Taking whipping time, overrun, fat partial coalescence rate, particle size distribution, apparent viscosity and foam stability as evaluation indicators, the effect of the added amount of compound protein on the stability and stability of butter-based whipped cream emulsion was studied. The results showed that, with the addition of 0.9%-1.2% compound protein, the fat globule particle size distribution was 0.81-7.16 μm and the fat agglomeration rate of the emulsion was 6%-10%. Meanwhile, the whipping time of the emulsion was 277-296 s, whipping foaming rate reached 200%-203% and foam stability was 95.86%-97.03%. Therefore, the addition of compound protein in butter based whipped cream was controlled at the range of 0.9%-1.2%. The whipping cream has better emulsion stability and whipping performance, which lays a theoretical foundation for the high-quality whipped cream produced from butter.
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