工艺条件和配方组成对鲜奶奶冻品质影响的研究
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摘要
本文以中性鲜奶奶冻为研究对象,系统研究了制备工艺、卡拉胶、氯化钾、魔芋胶、明胶、刺槐豆胶与黄原胶对奶冻硬度、弹性、乳状液粒径(d3,2等)、水析率和感官品质的影响。分析并研究了影响奶冻硬度等的主要因素,建立了亲水胶体与奶冻絮凝稳定性之间的关系,探讨了磷酸盐对奶冻品质的影响。
采用正交实验设计优化了奶冻的制备工艺,分别以硬度、弹性和d4,3为考察指标,得到的较佳工艺条件为:均质温度75℃、均质压力30MPa、水化温度75℃、水化时间15min,其中均质压力是影响粒度分布最显著的因素,而水化时间对硬度与弹性有一定影响。此外,研究了均质方式与杀菌方式对奶冻质构与絮凝稳定性的影响,结果表明,均质次数增加,奶冻粒径减小,感官品质改善;121℃/15min杀菌比100℃/30min、137℃/5s杀菌时的硬度、弹性、胶着性与咀嚼性更低,口感变差;综合考虑效率及经济效益,最终选择137℃/5s杀菌。
卡拉胶与氯化钾对奶冻的品质有明显的影响。当卡拉胶用量为0.05%与0.10%时,硬度低,凝胶结构差;当卡拉胶用量大于0.15%时,硬度高,凝胶结构较好,但从粒度分布与显微结构判断,体系开始出现絮凝;氯化钾可促进凝胶,增加水析率,而高用量的氯化钾有诱导体系失稳絮凝的趋势,在卡拉胶用量0.20%时,影响更为显著。综合考虑,奶冻在卡拉胶用量为0.15%与氯化钾用量为0.01%时具有良好的品质。
魔芋胶、明胶、刺槐豆胶与黄原胶都能影响奶冻的品质。随着魔芋胶的用量增加,奶冻硬度增大,但高用量的魔芋胶降低体系的絮凝稳定性;明胶可改善奶冻的感官品质与水析率,当明胶用量为0.10%时,粒径d4,3较大,体系开始出现絮凝;刺槐豆胶与黄原胶在低浓度时可改善感官品质和增加持水性,在高浓度时促使体系絮凝。
磷酸盐对奶冻品质尤其是奶冻粒径与絮凝稳定性有影响,磷酸盐的添加能稳定蛋白质、防止絮凝、改善持水性与感官品质,且以三聚磷酸钠与六偏磷酸钠效果较好。当三聚磷酸盐与六偏磷酸盐以1﹕1复配,两者用量均为0.01%时,奶冻具有良好的质构特性与感官品质。
The effects of preparation technology, carrageenan, KCl, konjac gum, gelatin, locust bean gum and xanthan gum on the texture characteristics, including hardness, elasticity, par-ticle size(d4,3、d3,2), bleeding capacity and taste of dairy desserts had been investigated. Main influencing factors on the hardness of dairy desserts were analyzed. The relation between hy-drocolloids and flocculation were established. Mechanisms of phosphates affecting emulsions flocculation and stability were discussed.
The preparation process of dairy desserts was optimized by orthogonal experimental de-sign. And the assessment criterion were hardness, elasticity and d4,3. Results showed that the optimum technical conditions were as follows: homogenization temperature and pressure was 75℃and 30MPa respectively; hydrating temperature and time was 75℃and 15 min inde-pendently. The results showed that the most effective factor of size distribution was homoge-nization pressure. However, hydrating time was the main element influenced hardness and elasticity. Furthermore, the influences of homogenization and sterilization on texture and flocculation were studied. When the homogenization pressure increased, the particle size de-creased accordingly and the taste turned better. The 121℃/15min treatment reduced hardness, elasticity and taste feeling compared with 100℃/30min and 137℃/5s. Considering efficiency and economic effectiveness, 137℃/5s sterilization had been chosen.
The carrageenan and KCl had significantly effects on hardness, elasticity and d4,3. The hardness of dairy desserts increased with the amount of carrageenan and KCl. When the con-centration of carrageenan was 0.05% and 0.1%, the gel structure was poor and the hardness was low. When the carrageenan quantity was higher than 0.15%, the gel structure was fine and the hardness was high. But the system began to flocculate according to particle size and microstructure. KCl could promote gel formation and increased syneresis rate, but high con-centration of carrageenan would result in flocculation, especially when the carrageenan was also high. Overall, the dairy desserts had good quality when carrageenan was 0.15% and KCl was 0.01%.
Konjac gum, gelatin, locust bean gum and xanthan gum had influence on the quality of dairy desserts. The hardness of dairy desserts increased with the amount of konjac gum, but high concentration of konjac gum was not favorable for system flocculation stability. We im-proved sensory quality and bleeding capacity by adding gelatin. When the concentration of gelatin was 0.1%, the particle size(d4,3) was big, which indicated flocculation. The low con-centration of locust bean gum and xanthan gum could improve taste and bleeding capacity, while high concentration would lead to flocculation.
Phosphates were very important for the quality of dairy desserts, especially for particle size and stability. The addition of phosphates could not only increase the stability of milk protein and restrain flocculation, but also improve the taste and quality of water retention. So-dium Tripolyphosphate and Sodium Hexameta- phosphate had preferable effects. Dairy des-serts had good texture characteristic and sensory quality when Sodium Tripolyphosphate and Sodium Hexametaphosphate were 0.01% respectively.
采用正交实验设计优化了奶冻的制备工艺,分别以硬度、弹性和d4,3为考察指标,得到的较佳工艺条件为:均质温度75℃、均质压力30MPa、水化温度75℃、水化时间15min,其中均质压力是影响粒度分布最显著的因素,而水化时间对硬度与弹性有一定影响。此外,研究了均质方式与杀菌方式对奶冻质构与絮凝稳定性的影响,结果表明,均质次数增加,奶冻粒径减小,感官品质改善;121℃/15min杀菌比100℃/30min、137℃/5s杀菌时的硬度、弹性、胶着性与咀嚼性更低,口感变差;综合考虑效率及经济效益,最终选择137℃/5s杀菌。
卡拉胶与氯化钾对奶冻的品质有明显的影响。当卡拉胶用量为0.05%与0.10%时,硬度低,凝胶结构差;当卡拉胶用量大于0.15%时,硬度高,凝胶结构较好,但从粒度分布与显微结构判断,体系开始出现絮凝;氯化钾可促进凝胶,增加水析率,而高用量的氯化钾有诱导体系失稳絮凝的趋势,在卡拉胶用量0.20%时,影响更为显著。综合考虑,奶冻在卡拉胶用量为0.15%与氯化钾用量为0.01%时具有良好的品质。
魔芋胶、明胶、刺槐豆胶与黄原胶都能影响奶冻的品质。随着魔芋胶的用量增加,奶冻硬度增大,但高用量的魔芋胶降低体系的絮凝稳定性;明胶可改善奶冻的感官品质与水析率,当明胶用量为0.10%时,粒径d4,3较大,体系开始出现絮凝;刺槐豆胶与黄原胶在低浓度时可改善感官品质和增加持水性,在高浓度时促使体系絮凝。
磷酸盐对奶冻品质尤其是奶冻粒径与絮凝稳定性有影响,磷酸盐的添加能稳定蛋白质、防止絮凝、改善持水性与感官品质,且以三聚磷酸钠与六偏磷酸钠效果较好。当三聚磷酸盐与六偏磷酸盐以1﹕1复配,两者用量均为0.01%时,奶冻具有良好的质构特性与感官品质。
The effects of preparation technology, carrageenan, KCl, konjac gum, gelatin, locust bean gum and xanthan gum on the texture characteristics, including hardness, elasticity, par-ticle size(d4,3、d3,2), bleeding capacity and taste of dairy desserts had been investigated. Main influencing factors on the hardness of dairy desserts were analyzed. The relation between hy-drocolloids and flocculation were established. Mechanisms of phosphates affecting emulsions flocculation and stability were discussed.
The preparation process of dairy desserts was optimized by orthogonal experimental de-sign. And the assessment criterion were hardness, elasticity and d4,3. Results showed that the optimum technical conditions were as follows: homogenization temperature and pressure was 75℃and 30MPa respectively; hydrating temperature and time was 75℃and 15 min inde-pendently. The results showed that the most effective factor of size distribution was homoge-nization pressure. However, hydrating time was the main element influenced hardness and elasticity. Furthermore, the influences of homogenization and sterilization on texture and flocculation were studied. When the homogenization pressure increased, the particle size de-creased accordingly and the taste turned better. The 121℃/15min treatment reduced hardness, elasticity and taste feeling compared with 100℃/30min and 137℃/5s. Considering efficiency and economic effectiveness, 137℃/5s sterilization had been chosen.
The carrageenan and KCl had significantly effects on hardness, elasticity and d4,3. The hardness of dairy desserts increased with the amount of carrageenan and KCl. When the con-centration of carrageenan was 0.05% and 0.1%, the gel structure was poor and the hardness was low. When the carrageenan quantity was higher than 0.15%, the gel structure was fine and the hardness was high. But the system began to flocculate according to particle size and microstructure. KCl could promote gel formation and increased syneresis rate, but high con-centration of carrageenan would result in flocculation, especially when the carrageenan was also high. Overall, the dairy desserts had good quality when carrageenan was 0.15% and KCl was 0.01%.
Konjac gum, gelatin, locust bean gum and xanthan gum had influence on the quality of dairy desserts. The hardness of dairy desserts increased with the amount of konjac gum, but high concentration of konjac gum was not favorable for system flocculation stability. We im-proved sensory quality and bleeding capacity by adding gelatin. When the concentration of gelatin was 0.1%, the particle size(d4,3) was big, which indicated flocculation. The low con-centration of locust bean gum and xanthan gum could improve taste and bleeding capacity, while high concentration would lead to flocculation.
Phosphates were very important for the quality of dairy desserts, especially for particle size and stability. The addition of phosphates could not only increase the stability of milk protein and restrain flocculation, but also improve the taste and quality of water retention. So-dium Tripolyphosphate and Sodium Hexameta- phosphate had preferable effects. Dairy des-serts had good texture characteristic and sensory quality when Sodium Tripolyphosphate and Sodium Hexametaphosphate were 0.01% respectively.
引文
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