食品与发酵工业 >

2025 , Vol. 51 >Issue 8: 21 - 28

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039050

研究报告

新鲜稀奶油与无水奶油配比比例对搅打稀奶油品质及风味的影响规律

  • 冯文慧 ,
  • 陈雅丽 ,
  • 王筠钠 ,
  • 谢宁 ,
  • 钱文涛 ,
  • 耿骁璐 ,
  • 杨永龙 ,
  • 李志伟 ,
  • 吕加平 ,
  • 剧柠 ,
  • 张书文
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  • 1(中国农业科学院农产品加工研究所,北京,100193)
    2(宁夏大学 食品科学与工程学院,宁夏 银川,750000)
    3(内蒙古蒙牛乳业集团股份有限公司,内蒙古 呼和浩特,010110)
第一作者:硕士研究生(剧柠教授和张书文副研究员为共同通信作者,E-mail:juning1122@163.com;zswcaas@hotmail.com)

收稿日期: 2024-03-01

  修回日期: 2024-04-22

  网络出版日期: 2025-05-28

基金资助

国家自然科学基金项目(32372378,32302137);中央引导地方科技资金项目(2022ZY0120);中国农业科学院资金项目(G2022-IFST-04);国家奶牛产业技术体系项目(CARS-36)

收起

Influence of ratio of fresh cream to anhydrous milk fat on quality and flavour of whipping cream

  • FENG Wenhui ,
  • CHEN Yali ,
  • WANG Yunna ,
  • XIE Ning ,
  • QIAN Wentao ,
  • GENG Xiaolu ,
  • YANG Yonglong ,
  • LI Zhiwei ,
  • LYU Jiaping ,
  • JU Ning ,
  • ZHANG Shuwen
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  • 1(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
    2(College of Food Science and Engineering, Ningxia University, Yinchuan 750000, China)
    3(Inner Mongolia Mengniu Dairy Group Corporation, Hohhot 010110, China)

Received date: 2024-03-01

  Revised date: 2024-04-22

  Online published: 2025-05-28

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摘要

为解决无水奶油制备的搅打稀奶油风味不佳的问题,该研究通过无水奶油与新鲜稀奶油复配制备一种新型再制稀奶油。通过测定稀奶油搅打性能、流变、稳定性、微观结构及风味等指标,研究不同无水奶油添加量(0%、10%、20%、30%,质量分数)对稀奶油的品质影响,确定无水奶油最适添加用量。结果表明,不同无水奶油添加量对稀奶油影响显著。随着无水奶油添加比例的提高,表观黏度逐渐增大(从0.29 mPa·s到0.75 mPa·s),泡沫硬度升高(从1 107 g到1 288 g),起泡率趋于下降(从196%到147%),打发时间也逐渐缩短(从225 s到192 s),Zeta电位绝对值先增大后减小,稳定性呈先升高后降低趋势,风味偏向于只添加无水奶油的样品。综合考虑,当无水奶油添加比例为20%时,脂肪球分布均匀,可保证稀奶油体系的稳定性,搅打性能良好,且风味较纯无水奶油基稀奶油更佳。

关键词： 再制稀奶油; 搅打特性; 无水奶油; 稳定性

本文引用格式

冯文慧 , 陈雅丽 , 王筠钠 , 谢宁 , 钱文涛 , 耿骁璐 , 杨永龙 , 李志伟 , 吕加平 , 剧柠 , 张书文 . 新鲜稀奶油与无水奶油配比比例对搅打稀奶油品质及风味的影响规律[J]. 食品与发酵工业, 2025 , 51(8) : 21 -28 . DOI: 10.13995/j.cnki.11-1802/ts.039050

Abstract

To solve the problem of poor flavour of butter-based cream, a new type of reconstituted cream was prepared by compounding anhydrous milk fat with fresh cream.The quality of the whipping cream was investigated by measuring the whipping performance, rheology, stability, microstructure, and flavour of the cream, and the effect of different anhydrous milk fat additions (0%, 10%, 20%, 30%) on the quality of the whipping cream was investigated.Results showed that the effects of different anhydrous milk fat additions on cream were significant.As the proportion of anhydrous milk fat increased, the apparent viscosity gradually increased (from 0.29 mPa·s to 0.75 mPa·s), the foam hardness increased (from 1 107 g to 1 288 g), the foaming rate tended to decrease (from 196% to 147%), the whipping time was gradually shortened (from 225 s to 192 s), the absolute value of the zeta potential increased and then decreased, the stability tended to increase and then decrease.The absolute value of Zeta potential increased and then decreased, the stability tended to increase and then decrease, and flavours favouring samples with only anhydrous milk fat added.In summary, when 20% of anhydrous milk fat was added, the stability of the whipping cream system could be ensured, some fat aggregation occurred, the whipping performance was good, the microstructure was uniformly distributed, and the flavour was better than that of the pure butter-based whipping cream.

Key words： recombined dairy cream; whipping characteristics; anhydrous milk fat; stability

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