搅打稀奶油制备技术与影响因素研究进展
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摘要
介绍了搅打稀奶油基本特性及制备工艺,通过分析搅打稀奶油完整体系,着重研究其搅打充气机理,包括搅打前期稳定乳液状态、中期快速充气和后期去稳定三个阶段,并探讨了脂肪、蛋白质、乳化剂、增稠剂、工艺条件等对其搅打性能和品质产生的影响及作用机理。同时,对稀奶油行业的未来发展趋势进行展望,随着人们生活水平日渐提高,对于高端乳制品需求逐年增加,我国稀奶油作为新兴乳业,虽起步较晚,但发展迅速,市场潜力巨大,用天然奶油制备性能稳定的搅打稀奶油及其相关理论研究将成为该领域的发展方向。
This paper briefly introduced the basic characteristics and preparation technology of whipping cream. Through the analysis to the complete system of whipping cream, mechanism of whipping process of whipped cream was emphasized, which was composed of three steps,including a stable emulsion state in first step, rapid puffing in second step and labilization in last step. Meanwhile, influence factors such as fat,protein, emulsifier, thickener, technological conditions etc. was investigated. And whipping cream industry development trend in the future was looking forward to, as people living standard has improved, their demand for high-end dairy products increased year by year, although whipping cream was a new dairy industry in our country started late, it developed rapidly and had huge market potential, using natural cream to prepare stable whipping cream and the related theoretical research will become the development direction of this field.
This paper briefly introduced the basic characteristics and preparation technology of whipping cream. Through the analysis to the complete system of whipping cream, mechanism of whipping process of whipped cream was emphasized, which was composed of three steps,including a stable emulsion state in first step, rapid puffing in second step and labilization in last step. Meanwhile, influence factors such as fat,protein, emulsifier, thickener, technological conditions etc. was investigated. And whipping cream industry development trend in the future was looking forward to, as people living standard has improved, their demand for high-end dairy products increased year by year, although whipping cream was a new dairy industry in our country started late, it developed rapidly and had huge market potential, using natural cream to prepare stable whipping cream and the related theoretical research will become the development direction of this field.
引文
[1]CHEN B,LEWIS M J,GRANDISON A S.Effect of seasonal variation on the properties of whipping cream,soft cheese and skim milk powder in the UK[J].International Journal of Dairy Technology,2015,68(1):30–37.
[2]孟宪霞.UHT搅打稀奶油加工工艺及配方的研究[D].内蒙古农业大学,2012.
[3]刘洁.稀奶油搅打流变学特性及奶油分馏组分加工特性研究[D].中国农业科学院,2015.
[4]高佳佳.棕榈油基搅打稀奶油的制备及应用性能的研究[D].安徽大学,2014.
[5]周莹,王维克,卢阳,等.搅打稀奶油产品综述[J].China Dairy,2010(2):38-40
[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.
[7]LENT K V,CAO T L,VANLERBERGHE B,et al.Effect of formulation on the emulsion and whipping properties of recombined dairy cream[J].International Dairy Journal,2008,18(10):1003-1010.
[8]LONG Z,ZHAO M,ZHAO Q,et al.Effect of homogenisation and storage time on surface and rheology properties of whipping cream[J].Food Chemistry,2012,131(3):748-753.
[9]MCGHEE C E,JONES J O,PARK Y W.Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream[J].Small Ruminant Research,2015,123(2–3):293-300.
[10]DUTTA A,CHENGARA A,NIKOLOV A D,et al.Destabilization of aerated food products:effects of ostwald ripening and gas diffusion[J].Journal of Food Engineering,2004,62(2):177-184.
[11]DUTTA A,CHENGARA A,NIKOLOV A D,et al.Texture and stability of aerated food emulsions--effects of buoyancy and Ostwald ripening[J].Journal of Food Engineering,2004,62(2):169-175.
[12]赵强忠,赵谋明,苏国万,等.搅打稀奶油的搅打充气机理[J].吉林大学学报:工学版,2009,39(2).
[13]ALLEN K E,DICKINSON E,MURRAY B.Acidified sodium caseinate emulsion foams containing liquid fat:A comparison with whipped cream[J].LWT-Food Science and Technology,2006,39(3):225-234.
[14]ALLEN K E,MURRAY B S,DICKINSON E.Whipped cream-like textured systems based on acidified caseinate-stabilized oil-inwater emulsions[J].International Dairy Journal,2008,18(10):1011-1021.
[15]赵强忠,龙肇,苏国万,等.油脂用量对搅打稀奶油的搅打性能和品质的影响[J].食品与发酵工业,2009,35(5):170-176.
[16]RIZZO G,NORTON J E,NORTON I T.Emulsifier effects on fat crystallization[J].Food Structure,2014,122(122):27-33.
[17]张露,上野聪,佐藤清隆.同步辐射X射线衍射与DSC相结合研究油脂的物性及其动力学机理的进展[J].中国粮油学报,2008,23(001):207-210.
[18]LOPEZ C.Milk fat globules enveloped by their biological membrane:Unique colloidal assemblies with a specific composition and structure[J].Current Opinion in Colloid&Interface Science,2011,16(5):391-404.
[19]LOPEZ C,LESIEUR P,BOURGAUX C,et al.Thermal and Structural Behavior of Milk Fat:2.Crystalline Forms Obtained by Slow Cooling of Cream[J].Journal of Colloid&Interface Science,2001,240(1):150-161.
[20]FOUBERT I,VANHOUTTE B,DEWETTINCK K.Temperature and concentration dependent effect of partial glycerides on milk fat crystallization[J].European Journal of Lipid Science&Technology,2004,106(8):531-539.
[21]IHARA K,HIROTA M,AKITSU T,et al.Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream[J].Journal of Dairy Science,2015,98(5):225-231.
[22]NGUYEN H T H,ONG L,BEAUCHER E,et al.Buffalo milk fat globules and their biological membrane:in situ,structural investigations[J].Food Research International,2015,67:35-43.
[23]BERTON A,ROUVELLAC S,ROBERT B,et al.Effect of the size and interface composition of milk fat globules on their invitro,digestion by the human pancreatic lipase:Native versus homogenizedmilk fat globules[J].Food Hydrocolloids,2012,29(1):123-134.
[24]FREDRICK E,HEYMAN B,MOENS K,et al.Monoacylglycerols in dairy recombined cream:II.The effect on partial coalescence and whipping properties[J].Food Research International,2013,51(2):936-945.
[25]王耿,李妍,石玚玚,等.乳蛋白乳化特性的研究进展[J].中国乳品工业,2016(3).
[26]TRUONG T,BANSAL N,SHARMA R,et al.Effects of emulsion droplet sizes on the crystallization of milk fat[J].Urology,2014,66(66):397-401.
[27]LAL S N D,O'CONNOR C J,EYRES L.Application of emulsifiers/stabilizers in dairy products of high rheology[J].Advances in Colloid&Interface Science,2006,123-126(21):433-437.
[28]LEE S H,LEFèVRE T,SUBIRADE M,et al.Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion[J].Food Chemistry,2009,113(1):191-195.
[29]ELWELL M W,ROBERTS R F,COUPLAND J N.Effect of homogenization and surfactant type on the exchange of oil between emulsion droplets[J].Food Hydrocolloids,2004,18(3):413-418.
[30]SAJEDI M,NASIRPOUR A,KERAMAT J,et al.Effect of modified whey protein concentrate on physical properties and stability of whipped cream[J].Food Hydrocolloids,2014,36(5):93-101.
[31]ZHAO L,ZHAO Q,LIU T,et al.Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions[J].Food Hydrocolloids,2013,32(1):123-129.
[32]KOVCOVR,STěTINA J,CURDA L.Influence of processing andκ-carrageenan on properties of whipping cream[J].Journal of Food Engineering,2010,99(4):471-478.
[33]PANCHEV I N,SLAVOV A,NIKOLOVA K,et al.On the watersorption properties of pectin[J].Food Hydrocolloids,2010,24(8):763-769.
[34]王才华,赵谋明,赵强忠.瓜尔豆胶对搅打稀奶油的搅打性能的影响[J].中国乳品工业,2006,34(8):18-22.
[35]刘洁,张书文,逄晓阳,等.剪切速率、温度及盐离子浓度对稀奶油流变学特性的影响[J].中国乳品工业,2015,43(6):4-6.
[36]于鹏,孙克杰,苏米亚,等.三聚磷酸钠对牛乳蛋白乳化液热稳定性的影响[J].乳业科学与技术,2008,31(3):107-109.
[37]LONG Z,ZHAO M,SUN-WATERHOUSE D,et al.Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream[J].Food Hydrocolloids,2016,52:11-18.
[38]赵强忠,邝婉湄,赵谋明.搅打充气对搅打奶油流变特性的影响[J].中国粮油学报,2015,30(11):81-85.
[39]SETA L,BALDINO N,GABRIELE D,et al.The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces[J].Food Hydrocolloids,2012,29(29):247-257.
[40]ZHAO Q,LONG Z,KONG J,et al.Sodium caseinate/flaxseed gum interactions at oil–water interface:Effect on protein adsorption and functions in oil-in-water emulsion[J].Food Hydrocolloids,2015,43:137-145.
[41]PEREZ A A,CARRARA C R,S?NCHEZ C C,et al.Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral p H[J].Food Hydrocolloids,2009,23(5):1253-1262.
[42]K?MPFER H.Topical pharmaceutical composition comprising an antiseptic and arginine for wound healing:WO,WO 2010100063A1[P].2010.
[43]孙颜君,莫蓓红,郑远荣,等.热处理和调节p H改性乳清蛋白浓缩物对搅打稀奶油加工性质的影响[J].食品工业科技,2015,36(2):133-137.
[44]LOPEZ C,BOURGAUX C,LESIEUR P,et al.Thermal and Structural Behavior of Milk Fat:3.Influence of Cooling Rate and Droplet Size on Cream Crystallization[J].Journal of Colloid&Interface Science,2002,254(1):64-78.
[45]B?RJESSON J,DEJMEK P,L?FGREN R,et al.The influence of serum phase on the whipping time of unhomogenised cream[J].International Dairy Journal,2015,49:56-61.
[46]FERNNDEZ-VILA C,ESCRIU R,TRUJILLO A J.UltraHigh Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions[J].Food Research International,2015,75:357-366.
[47]BIASUTTI M,VENIR E,MARCHESINI G,et al.Rheological properties of model dairy emulsions as affected by high pressure homogenization[J].Innovative Food Science&Emerging Technologies,2010,11(4):580-586.
[48]SANDRA S,DALGLEISH D G.Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder[J].International Dairy Journal,2005,15(11):1095-1104.
[49]ELWELL M W,ROBERTS R F,COUPLAND J N.Effect of homogenization and surfactant type on the exchange of oil between emulsion droplets[J].Food Hydrocolloids,2004,18(3):413-418.
[50]孙颜君,李志刚,莫蓓红,等.超高压处理对搅打稀奶油性质的影响[J].食品与发酵工业,2015,41(2):75-78.
[51]RAN Y,HARTE F.High pressure homogenization to improve the stability of casein-hydroxypropyl cellulose aqueous systems[J].Food Hydrocolloids,2014,35(3):670-677.
[2]孟宪霞.UHT搅打稀奶油加工工艺及配方的研究[D].内蒙古农业大学,2012.
[3]刘洁.稀奶油搅打流变学特性及奶油分馏组分加工特性研究[D].中国农业科学院,2015.
[4]高佳佳.棕榈油基搅打稀奶油的制备及应用性能的研究[D].安徽大学,2014.
[5]周莹,王维克,卢阳,等.搅打稀奶油产品综述[J].China Dairy,2010(2):38-40
[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.
[7]LENT K V,CAO T L,VANLERBERGHE B,et al.Effect of formulation on the emulsion and whipping properties of recombined dairy cream[J].International Dairy Journal,2008,18(10):1003-1010.
[8]LONG Z,ZHAO M,ZHAO Q,et al.Effect of homogenisation and storage time on surface and rheology properties of whipping cream[J].Food Chemistry,2012,131(3):748-753.
[9]MCGHEE C E,JONES J O,PARK Y W.Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream[J].Small Ruminant Research,2015,123(2–3):293-300.
[10]DUTTA A,CHENGARA A,NIKOLOV A D,et al.Destabilization of aerated food products:effects of ostwald ripening and gas diffusion[J].Journal of Food Engineering,2004,62(2):177-184.
[11]DUTTA A,CHENGARA A,NIKOLOV A D,et al.Texture and stability of aerated food emulsions--effects of buoyancy and Ostwald ripening[J].Journal of Food Engineering,2004,62(2):169-175.
[12]赵强忠,赵谋明,苏国万,等.搅打稀奶油的搅打充气机理[J].吉林大学学报:工学版,2009,39(2).
[13]ALLEN K E,DICKINSON E,MURRAY B.Acidified sodium caseinate emulsion foams containing liquid fat:A comparison with whipped cream[J].LWT-Food Science and Technology,2006,39(3):225-234.
[14]ALLEN K E,MURRAY B S,DICKINSON E.Whipped cream-like textured systems based on acidified caseinate-stabilized oil-inwater emulsions[J].International Dairy Journal,2008,18(10):1011-1021.
[15]赵强忠,龙肇,苏国万,等.油脂用量对搅打稀奶油的搅打性能和品质的影响[J].食品与发酵工业,2009,35(5):170-176.
[16]RIZZO G,NORTON J E,NORTON I T.Emulsifier effects on fat crystallization[J].Food Structure,2014,122(122):27-33.
[17]张露,上野聪,佐藤清隆.同步辐射X射线衍射与DSC相结合研究油脂的物性及其动力学机理的进展[J].中国粮油学报,2008,23(001):207-210.
[18]LOPEZ C.Milk fat globules enveloped by their biological membrane:Unique colloidal assemblies with a specific composition and structure[J].Current Opinion in Colloid&Interface Science,2011,16(5):391-404.
[19]LOPEZ C,LESIEUR P,BOURGAUX C,et al.Thermal and Structural Behavior of Milk Fat:2.Crystalline Forms Obtained by Slow Cooling of Cream[J].Journal of Colloid&Interface Science,2001,240(1):150-161.
[20]FOUBERT I,VANHOUTTE B,DEWETTINCK K.Temperature and concentration dependent effect of partial glycerides on milk fat crystallization[J].European Journal of Lipid Science&Technology,2004,106(8):531-539.
[21]IHARA K,HIROTA M,AKITSU T,et al.Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream[J].Journal of Dairy Science,2015,98(5):225-231.
[22]NGUYEN H T H,ONG L,BEAUCHER E,et al.Buffalo milk fat globules and their biological membrane:in situ,structural investigations[J].Food Research International,2015,67:35-43.
[23]BERTON A,ROUVELLAC S,ROBERT B,et al.Effect of the size and interface composition of milk fat globules on their invitro,digestion by the human pancreatic lipase:Native versus homogenizedmilk fat globules[J].Food Hydrocolloids,2012,29(1):123-134.
[24]FREDRICK E,HEYMAN B,MOENS K,et al.Monoacylglycerols in dairy recombined cream:II.The effect on partial coalescence and whipping properties[J].Food Research International,2013,51(2):936-945.
[25]王耿,李妍,石玚玚,等.乳蛋白乳化特性的研究进展[J].中国乳品工业,2016(3).
[26]TRUONG T,BANSAL N,SHARMA R,et al.Effects of emulsion droplet sizes on the crystallization of milk fat[J].Urology,2014,66(66):397-401.
[27]LAL S N D,O'CONNOR C J,EYRES L.Application of emulsifiers/stabilizers in dairy products of high rheology[J].Advances in Colloid&Interface Science,2006,123-126(21):433-437.
[28]LEE S H,LEFèVRE T,SUBIRADE M,et al.Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion[J].Food Chemistry,2009,113(1):191-195.
[29]ELWELL M W,ROBERTS R F,COUPLAND J N.Effect of homogenization and surfactant type on the exchange of oil between emulsion droplets[J].Food Hydrocolloids,2004,18(3):413-418.
[30]SAJEDI M,NASIRPOUR A,KERAMAT J,et al.Effect of modified whey protein concentrate on physical properties and stability of whipped cream[J].Food Hydrocolloids,2014,36(5):93-101.
[31]ZHAO L,ZHAO Q,LIU T,et al.Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions[J].Food Hydrocolloids,2013,32(1):123-129.
[32]KOVCOVR,STěTINA J,CURDA L.Influence of processing andκ-carrageenan on properties of whipping cream[J].Journal of Food Engineering,2010,99(4):471-478.
[33]PANCHEV I N,SLAVOV A,NIKOLOVA K,et al.On the watersorption properties of pectin[J].Food Hydrocolloids,2010,24(8):763-769.
[34]王才华,赵谋明,赵强忠.瓜尔豆胶对搅打稀奶油的搅打性能的影响[J].中国乳品工业,2006,34(8):18-22.
[35]刘洁,张书文,逄晓阳,等.剪切速率、温度及盐离子浓度对稀奶油流变学特性的影响[J].中国乳品工业,2015,43(6):4-6.
[36]于鹏,孙克杰,苏米亚,等.三聚磷酸钠对牛乳蛋白乳化液热稳定性的影响[J].乳业科学与技术,2008,31(3):107-109.
[37]LONG Z,ZHAO M,SUN-WATERHOUSE D,et al.Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream[J].Food Hydrocolloids,2016,52:11-18.
[38]赵强忠,邝婉湄,赵谋明.搅打充气对搅打奶油流变特性的影响[J].中国粮油学报,2015,30(11):81-85.
[39]SETA L,BALDINO N,GABRIELE D,et al.The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces[J].Food Hydrocolloids,2012,29(29):247-257.
[40]ZHAO Q,LONG Z,KONG J,et al.Sodium caseinate/flaxseed gum interactions at oil–water interface:Effect on protein adsorption and functions in oil-in-water emulsion[J].Food Hydrocolloids,2015,43:137-145.
[41]PEREZ A A,CARRARA C R,S?NCHEZ C C,et al.Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral p H[J].Food Hydrocolloids,2009,23(5):1253-1262.
[42]K?MPFER H.Topical pharmaceutical composition comprising an antiseptic and arginine for wound healing:WO,WO 2010100063A1[P].2010.
[43]孙颜君,莫蓓红,郑远荣,等.热处理和调节p H改性乳清蛋白浓缩物对搅打稀奶油加工性质的影响[J].食品工业科技,2015,36(2):133-137.
[44]LOPEZ C,BOURGAUX C,LESIEUR P,et al.Thermal and Structural Behavior of Milk Fat:3.Influence of Cooling Rate and Droplet Size on Cream Crystallization[J].Journal of Colloid&Interface Science,2002,254(1):64-78.
[45]B?RJESSON J,DEJMEK P,L?FGREN R,et al.The influence of serum phase on the whipping time of unhomogenised cream[J].International Dairy Journal,2015,49:56-61.
[46]FERNNDEZ-VILA C,ESCRIU R,TRUJILLO A J.UltraHigh Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions[J].Food Research International,2015,75:357-366.
[47]BIASUTTI M,VENIR E,MARCHESINI G,et al.Rheological properties of model dairy emulsions as affected by high pressure homogenization[J].Innovative Food Science&Emerging Technologies,2010,11(4):580-586.
[48]SANDRA S,DALGLEISH D G.Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder[J].International Dairy Journal,2005,15(11):1095-1104.
[49]ELWELL M W,ROBERTS R F,COUPLAND J N.Effect of homogenization and surfactant type on the exchange of oil between emulsion droplets[J].Food Hydrocolloids,2004,18(3):413-418.
[50]孙颜君,李志刚,莫蓓红,等.超高压处理对搅打稀奶油性质的影响[J].食品与发酵工业,2015,41(2):75-78.
[51]RAN Y,HARTE F.High pressure homogenization to improve the stability of casein-hydroxypropyl cellulose aqueous systems[J].Food Hydrocolloids,2014,35(3):670-677.
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