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.
YUAN Peipei
,
WANG Wenqiong
,
ZHOU Jiyang
,
YU Qian
,
LI Jianju
,
GU Ruixia
. Effect of compound protein concentration on stability and whipping performance of butter based whipping cream[J]. Food and Fermentation Industries, 2021
, 47(12)
: 161
-165
.
DOI: 10.13995/j.cnki.11-1802/ts.026282
[1] LI Y, LI Y, YUAN D, et al.The effect of caseins on the stability and whipping properties of recombined dairy creams[J].International Dairy Journal, 2020, 105:104 658.
[2] 赵强忠. 搅打稀奶油的搅打性能和品质的变化规律及其机理研究[D].广州:华南理工大学, 2006.
ZHAO Q Z.Study on the change rule and mechanism of whipping performance and quality of whipped cream[D].Guangzhou:South China University of Technology, 2006.
[3] 雷绮堃. 搅打稀奶油产品概述及其在休闲饮品中的应用[J].现代食品, 2019(4):111-113.
LEI Q K.Overview of whipped cream and its application in leisure drinks[J].Modern Food, 2019 (4):111-113.
[4] 赵强忠, 赵谋明, 林伟锋, 等.乳蛋白对搅打稀奶油品质的影响[J].食品科学, 2002, 23(6):59-63.
ZHAO Q Z, ZHAO M M, LIN W F, et al.Effect of milk protein on the quality of whipped cream[J].Food Science, 2002, 23 (6):59-63.
[5] DHUNGANA P, TRUONG T, BANSAL N, et al.Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams[J].International Dairy Journal, 2020, 105:104 671.
[6] 阚传浦, 李妍, 李海梅, 等.乳化剂对以黄油为原料生产UHT搅打稀奶油稳定性的影响[J].中国乳品工业, 2013, 41(3):8-11.
KAN C P, LI Y, LI H M, et al.Effect of emulsifiers on the stability of UHT whipped cream produced from butter[J].China Dairy Industry, 2013, 41(3):8-11.
[7] CAO Z Y, LIU Z L, ZHANG H J, et al.Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream:A possible mode of action[J].Food Hydrocolloids, 2020, 99:105 350.
[8] 周绪霞, 戚雅楠, 丁玉庭.黄油-代可可脂基奶油生产工艺优化及其晶型形成分析[J].食品科学, 2018, 39(12):283-289.
ZHOU X X, QI Y N, DING Y T.Production process optimization and crystal form analysis of butter cocoa butter based cream[J].Food Science, 2018, 39 (12):276-282.
[9] DHUNGANA P, TROUNG T, BANSAL N, et al.Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes[J].Food Research International, 2019, 123:153-165.
[10] 金燕. 乳化剂对棕榈仁油基搅打奶油品质改善及机理探究[D].无锡:江南大学, 2018.
JIN Y.Study on the effect of emulsifiers on the quality of palm kernel oil-based whipping cream and its mechanism[D].Wuxi:Jiangnan University, 2018.
[11] AKEN G A V.Aeration of emulsions by whipping[J].Colloids & Surfaces A Physicochemical & Engineering Aspects, 2001, 190(3):333-354.
[12] NGUYEN V, DUONG C T, VU V, et al.Effect of thermal treatment on physical properties and stability of whipping and whipped cream[J].Journal of Food Engineering, 2015, 163:32-36.
[13] HOTRUM N E, STUART M A C, VLIET T V, et al.Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream[J].Colloids & Surfaces A Physicochemical & Engineering Aspects, 2005, 260(1-3):71-78.
[14] JIANG J, JING W, XIONG Y L, et al.Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion[J].Food Hydrocolloids, 2019, 87:670-678.
[15] 邓欣伦, 方敏, 赵强忠, 等.蛋白质用量对粉末植脂奶油品质的影响[J].食品工业科技, 2015, 36(4):92-96.
DENG X L, FANG M, ZHAO Q Z, et al.Effect of protein dosage on the quality of powdered vegetable cream[J].Food Industry Technology, 2015, 36(4):92-96.
[16] FOEGEDING E A, DAVIS J P.Food protein functionality:A comprehensive approach[J].Food Hydrocolloids, 2011, 25(8):1 853-1 864.
[17] JIANG J, JIN Y, LIANG X, et al.Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions[J].Food Hydrocolloids, 2018, 81:15-22.
[18] GENOVESE D B, LOZANO J E, RAO M A.The rheology of colloidal and noncolloidal food dispersions[J].Journal of Food Science, 2010, 72(2):11-20.
[19] 刘建华, 杜启伟, 丁玉庭.两性离子型乳化剂对高能量乳液稳定性的影响[J].食品与发酵工业, 2019, 45(7):92-98.
LIU J H, DU Q W, DING Y T.Effects of zwitterionic emulsifiers on the stability of high energy emulsions[J].Food and Fermentation Industry, 2019, 45(7):88-94.
[20] RULLIER B, AXELOS M A V, LANGEVIN D, et al.β-lactoglobulin aggregates in foam films:Effect of the concentration and size of the protein aggregates[J].Journal of Colloid & Interface Science, 2010, 343(1):330-337.
[21] 王筠钠, 李妍, 韩洁, 等.搅打稀奶油制备技术与影响因素研究进展[J].中国乳品工业, 2016(11):24-28.
WANG J N, LI Y, HAN J, et al.Research progress on preparation technology and influencing factors of whipped cream[J].China Dairy Industry, 2016(11):24-28.
