食品与发酵工业 >

2024 , Vol. 50 >Issue 24: 28 - 35;43

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038648

研究报告

脱脂乳粉热预处理对黄油基淡奶油品质的影响

  • 杨梦 ,
  • 徐菲菲 ,
  • 刘飞 ,
  • 陈茂深 ,
  • 钟芳
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  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(江南大学,未来食品科学中心,江苏 无锡,214122)
    3(江苏省食品安全与质量控制协同创新中心,江苏 无锡,214122)
第一作者:硕士研究生(陈茂深教授为通信作者,E-mail:chenmaoshen@jiangnan.edu.cn)

收稿日期: 2024-01-20

  修回日期: 2024-02-19

  网络出版日期: 2024-12-30

基金资助

国家自然科学基金面上项目(32272470)

收起

Effect of thermal pretreatment of skim milk powder on quality of butter-based whipping cream

  • YANG Meng ,
  • XU Feifei ,
  • LIU Fei ,
  • CHEN Maoshen ,
  • ZHONG Fang
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)

Received date: 2024-01-20

  Revised date: 2024-02-19

  Online published: 2024-12-30

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摘要

针对黄油基淡奶油与传统淡奶油的品质仍有一定差距的问题,该文分别以未经热预处理和经60、75、90、105 ℃热预处理30 min的脱脂乳粉为原料,考察脱脂乳粉热预处理对黄油基淡奶油裱花品质和搅打性能的影响,并从乳液的表观性质和界面性质分析差异产生的原因。结果表明,当热处理温度从60 ℃升高到105 ℃,蛋白质聚集体的占比从31.8%升高到45.3%,乳清蛋白的占比从17.5%下降到6.6%。当热预处理温度为105 ℃时,淡奶油的裱花性能和泡沫稳定性等品质均弱于未热处理组;而热预处理温度为60~90 ℃,淡奶油的裱花性能和泡沫稳定性相比于未热预处理组均得到改善,坍塌率从23.37%下降到17.33%,硬度从7.20 g升高到9.91 g,乳清泄露率从12.8%下降到7.4%,其中热预处理温度为90 ℃时,由于乳液具有最高的黏度(0.61 Pa·s)、最小的平均粒径(4.39 μm)、最低的界面蛋白含量(5.58 mg/m2)和界面弹性模量(3.93 Pa),表现出最好的裱花性能和泡沫稳定性。

关键词： 脱脂乳粉; 热预处理; 裱花性质; 搅打品质; 界面蛋白

本文引用格式

杨梦 , 徐菲菲 , 刘飞 , 陈茂深 , 钟芳 . 脱脂乳粉热预处理对黄油基淡奶油品质的影响[J]. 食品与发酵工业, 2024 , 50(24) : 28 -35;43 . DOI: 10.13995/j.cnki.11-1802/ts.038648

Abstract

In response to the existing quality gap between butter-based whipping cream and traditional whipping cream, this study investigated the effects of thermal pretreatment of skim milk powder on the piping quality and whipping performance of butter-based whipping cream using skim milk powder as raw material, without thermal pretreatment and with thermal pretreatment at 60, 75, 90, and 105 ℃ for 30 minutes.The study also analyzed the reasons for the differences in the apparent properties and interfacial properties of emulsion.Results showed that as the thermal pretreatment temperature increased from 60 ℃ to 105 ℃, the proportion of protein aggregates increased from 31.8% to 45.3%, while the proportion of whey proteins decreased from 17.5% to 6.6%.When the thermal pretreatment temperature was 105 ℃, the piping performance and foam stability of the whipping cream were weaker than those of the untreated group.However, when the thermal pretreatment temperature was between 60 ℃ and 90 ℃, the piping performance and foam stability of the whipping cream were improved compared to the untreated group.The collapse rate decreased from 23.37% to 17.33%, hardness increased from 7.20 g to 9.91 g, and the whey leakage rate decreased from 12.8% to 7.4%.Among these, at the thermal pretreatment temperature of 90 ℃, the emulsion exhibited the highest viscosity (0.61 Pa·s), smallest average particle size (4.39 μm), lowest interfacial protein content (5.58 mg/m2), and lowest interfacial modulus (3.93 Pa), demonstrating the best piping performance and foam stability.

Key words： skim milk powder; thermal pretreatment; piping property; whipping property; surface protein

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