国内外搅打稀奶油应用发展概述
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摘要
搅打稀奶油作为现代食品工业的新兴乳制品,市场前景广阔。综述了搅打稀奶油基本分类及应用前景,通过分析搅打稀奶油产品特性,着重阐述其去稳定机理,并介绍了工艺参数、组成成分等对其搅打性能和品质产生的影响及作用机理。同时,综合国内外现状对稀奶油行业的未来发展趋势进行展望。
Whipping cream as new dairy products of modern food industry has wide market prospect. Briefly introduce the basic classification and product application of whipping cream. Through the analysis to the characteristics of whipping cream, mechanism of whipping process of whipped cream was emphasized. Meanwhile, technological parameter and influence factors were investigated. And whipping cream industry development trend in the future was looking forward.
Whipping cream as new dairy products of modern food industry has wide market prospect. Briefly introduce the basic classification and product application of whipping cream. Through the analysis to the characteristics of whipping cream, mechanism of whipping process of whipped cream was emphasized. Meanwhile, technological parameter and influence factors were investigated. And whipping cream industry development trend in the future was looking forward.
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].呼和浩特: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].北京: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].合肥: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]Mc GHEE 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]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):555-560.
[11]ALLEN K E,DICKINSON E,MURRAY B.Acidified sodium caseinate emulsion foams containing liquid fat:Acomparison with whipped cream[J].LWT-Food Science and Technology,2006,39(3):225-234.
[12]AKEN G A V.Aeration of emulsions by whipping[J].Colloids&Surfaces A Physicochemical&Engineering Aspects,2001,190(3):333-354.
[13]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.
[14]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.
[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]ACEVEDO N C,PEYRONEL F,MARANGONI A G.Nanoscale structure intercrystalline interactions in fat crystal networks[J].Current Opinion in Colloid&Interface Science,2011,16(5):374-383.
[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]谢贺.棕榈基人造奶油脂肪结晶行为与宏观物理性质研究[D].广州:华南理工大学,2012.
[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 homogenized milk 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):27-31.
[26]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.
[27]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.
[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]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.
[30]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.
[31]KOVá?OVáR,?TěTINA J,?URDA L.Influence of processing andκ-carrageenan on properties of whipping cream[J].Journal of Food Engineering,2010,99(4):471-478.
[32]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.
[33]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.
[34]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.
[35]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.
[36]BELLALTA P,TRONCOSO E,Zú?IGA R N,et al.Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior[J].LWT-Food science and technology,2012,46(2):375-381.
[37]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.
[38]PEREZ A A,CARRARA C R,SáNCHEZ 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.
[39]DAVIES E,DICKINSON E,BEE R.Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals[J].Food Hydrocolloids,2000,14(2):145-153.
[40]陆淳,黄龙,张列兵.乳制品中脂肪上浮的机理及影响因素[J].中国乳品工业,2009,37(4):42-45.
[41]赵谋明,范瑞,林伟锋.脂肪球在搅打乳状液中的部分聚结及其作用[J].食品与发酵工业,2004,30(2):80-84.
[42]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.
[43]FERNáNDEZ-áVILA C,ESCRIU R,TRUJILLO AJ.Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions[J].Food Research International,2015(75):357-366.
[44]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.
[45]HARDHAM J F,IMISON B W,FRENCH H M.Effect of homogenisation and microfluidisation on the extent of fat separation during storage of UHT milk[J].Australian Journal of Dairy Technology,2000,55(1):16-22.
[46]SANDRA S,DALGLEISH D G.Effects of ultra-highpressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder[J].International Dairy Journal,2005,15(11):1095-1104.
[47]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.
[2]孟宪霞.UHT搅打稀奶油加工工艺及配方的研究[D].呼和浩特: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].北京: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].合肥: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]Mc GHEE 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]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):555-560.
[11]ALLEN K E,DICKINSON E,MURRAY B.Acidified sodium caseinate emulsion foams containing liquid fat:Acomparison with whipped cream[J].LWT-Food Science and Technology,2006,39(3):225-234.
[12]AKEN G A V.Aeration of emulsions by whipping[J].Colloids&Surfaces A Physicochemical&Engineering Aspects,2001,190(3):333-354.
[13]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.
[14]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.
[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]ACEVEDO N C,PEYRONEL F,MARANGONI A G.Nanoscale structure intercrystalline interactions in fat crystal networks[J].Current Opinion in Colloid&Interface Science,2011,16(5):374-383.
[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]谢贺.棕榈基人造奶油脂肪结晶行为与宏观物理性质研究[D].广州:华南理工大学,2012.
[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 homogenized milk 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):27-31.
[26]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.
[27]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.
[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]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.
[30]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.
[31]KOVá?OVáR,?TěTINA J,?URDA L.Influence of processing andκ-carrageenan on properties of whipping cream[J].Journal of Food Engineering,2010,99(4):471-478.
[32]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.
[33]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.
[34]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.
[35]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.
[36]BELLALTA P,TRONCOSO E,Zú?IGA R N,et al.Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior[J].LWT-Food science and technology,2012,46(2):375-381.
[37]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.
[38]PEREZ A A,CARRARA C R,SáNCHEZ 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.
[39]DAVIES E,DICKINSON E,BEE R.Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals[J].Food Hydrocolloids,2000,14(2):145-153.
[40]陆淳,黄龙,张列兵.乳制品中脂肪上浮的机理及影响因素[J].中国乳品工业,2009,37(4):42-45.
[41]赵谋明,范瑞,林伟锋.脂肪球在搅打乳状液中的部分聚结及其作用[J].食品与发酵工业,2004,30(2):80-84.
[42]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.
[43]FERNáNDEZ-áVILA C,ESCRIU R,TRUJILLO AJ.Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions[J].Food Research International,2015(75):357-366.
[44]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.
[45]HARDHAM J F,IMISON B W,FRENCH H M.Effect of homogenisation and microfluidisation on the extent of fat separation during storage of UHT milk[J].Australian Journal of Dairy Technology,2000,55(1):16-22.
[46]SANDRA S,DALGLEISH D G.Effects of ultra-highpressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder[J].International Dairy Journal,2005,15(11):1095-1104.
[47]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.
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