食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 257 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039884

研究报告

乳化剂亲水亲油平衡值对椰子油基搅打稀奶油品质的影响

  • 黎明珠 ,
  • 唐敏敏 ,
  • 王挥 ,
  • 张玉锋 ,
  • 杨金燕 ,
  • 赵文斌 ,
  • 宋菲
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  • 1(中国热带农业科学院椰子研究所, 海南 文昌, 571339)
    2(华中农业大学 食品科学技术学院, 湖北 武汉, 430000)
    3(海南省椰子深加工工程技术研究中心, 椰子国家工程研究中心, 海南 文昌, 571339)
    4(云南农业大学 热带作物学院, 热带作物与食品工程系, 云南 普洱, 665000)
第一作者:硕士研究生(宋菲副研究员为通信作者,E-mail:songfeijj@163.com)

收稿日期: 2024-05-15

  修回日期: 2024-07-26

  网络出版日期: 2025-06-11

基金资助

中央级公益性科研院所基本科研业务费专项(1630152023008,1630152022002)

收起

Effects of emulsifier hydrophile lipophilic balance value on quality of virgin coconut oil-based whipped cream

  • LI Mingzhu ,
  • TANG Minmin ,
  • WANG Hui ,
  • ZHANG Yufeng ,
  • YANG Jinyan ,
  • ZHAO Wenbin ,
  • SONG Fei
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  • 1(Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China)
    2(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000, China)
    3(Hainan Engineering Center of Coconut Further Processing/National Engineering Research Center of Coconut, Wenchang 571339, China)
    4(College of Tropical Crops, Yunnan Agricultural University, Department of Tropical Crops and Food Engineering, Puer 665000, China)

Received date: 2024-05-15

  Revised date: 2024-07-26

  Online published: 2025-06-11

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摘要

将单甘脂与蔗糖酯按一定比例复配成具有不同亲水亲油平衡(hydrophile lipophilic balance, HLB)值的乳化剂。研究不同HLB值(4.0~6.0)下初榨椰子油基搅打稀奶油产品搅打性能及品质的变化。结果表明,随着HLB值的增加,稀奶油的搅打时间与搅打起泡率逐渐减小,脂肪球部分聚结率与乳液表观黏度逐渐增加。质构特性及裱花性能研究表明,在HLB值为4.0~4.5时,稀奶油硬度较小,打发后奶油较软,裱花后易塌陷,而当HLB值大于5.0时,稀奶油泡沫硬度显著增加,此时裱花粗糙且稀奶油搅打性能降低。相比较而言,复配乳化剂HLB值为5.0时,稀奶油搅打时间适中(28 s),搅打起泡率较高(84.68%),泡沫稳定性较好(81.52%),硬度适中且涂抹性较佳。因此,复配乳化剂HLB值为5.0时更适合初榨椰子油基搅打稀奶油体系。该研究结果为高品质零反式脂肪酸植脂搅打稀奶油的生产及应用提供了理论指导。

关键词： 搅打稀奶油; 复配乳化剂; 亲水亲油平衡值; 搅打性能; 裱花性能

本文引用格式

黎明珠 , 唐敏敏 , 王挥 , 张玉锋 , 杨金燕 , 赵文斌 , 宋菲 . 乳化剂亲水亲油平衡值对椰子油基搅打稀奶油品质的影响[J]. 食品与发酵工业, 2025 , 51(10) : 257 -263 . DOI: 10.13995/j.cnki.11-1802/ts.039884

Abstract

Emulsifiers with different hydrophilicity lipophilic balance (HLB) values were made by mixing monoglycerides and sucrose esters in a certain proportion.The changes in whipping performance and quality of virgin coconut oil-based whipped cream products under different HLB values (4.0-6.0) were studied.Results showed that the whipping time and whipping foaming rate of cream gradually decreased with the increase of HLB value, while the partial coalescence rate of fat globules and the apparent viscosity of emulsions gradually increased.The research on texture characteristics and decoration performance demonstrated that when the HLB value was 4.0-4.5, the hardness value of the cream was small, and the whipped cream was soft and easy to collapse.When the HLB value was higher than 5.0, the hardness of the cream increased significantly, the whipped cream was rough and the whipping performance of the cream decreased.In comparison, when the HLB value of the mixed emulsifier was 5.0, the whipping time of cream was moderate (128 s), the foaming rate of whipping was high (84.68%), the stability of foam was good (81.52%), the hardness was moderate, and the spreadability was good.Therefore, an emulsifier with an HLB value of 5.0 was more suitable for the virgin coconut oil-based whipped cream system.The research results provide theoretical guidance to produce high-quality zero trans fatty acid whipped cream.

Key words： whipping cream; mixed emulsifier; hydrophile lipophilic balance; whipping properties; decorating performance

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