牛奶起泡性的影响因素及其研究进展
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摘要
总结了牛奶中不同乳成分及牛奶加工工艺对牛奶起泡性和泡沫稳定性的主要影响因素,同时结合近年来关于牛奶起泡性的研究进展,旨为相关人员提供信息,并为企业开发和生产咖啡专用打泡牛奶提供参考。
The main influence factors of milk composition and milk processing technology on milk foaming and foam stability, combined with the recent research progress of milk foaming properties,in order to provide information for the relevant personnel and provide reference for the enterprises which to development and production of milk for coffee.
The main influence factors of milk composition and milk processing technology on milk foaming and foam stability, combined with the recent research progress of milk foaming properties,in order to provide information for the relevant personnel and provide reference for the enterprises which to development and production of milk for coffee.
引文
[1]袁园.卡布奇诺咖啡专用起泡奶的研究[D].哈尔滨:哈尔滨工业大学,2013.
[2]张和平,张列兵.现代乳品工业手册[M].第二版.北京:中国轻工业出版社,2012:221-222.
[3]ROUIMI S,SCHORSCH C,VALENTINI C,et al.Foam stability and interfacial properties of milk protein-surfactant systems[J].Food Hydrocoli.,2005,19:467-478.
[4]刘小军,卢俭,秦翠霞,等.卡布奇诺咖啡牛奶的起泡性能及起泡稳定性影响因素的研究[J].中国乳品工业,2015,43(10):47-51.
[5]MARINOVA K G,BASHEVA E S,NENOVA B,et al.Physicochemical factors controlling the foamability and foam stability of milk proteins:Sodium caseinate and whey protein concentrates[J].Food Hydrocoli.2009,23:1864-1876.
[6]LAZIDIS A,HANCOCKS R D,SPYTOPOULOS F,et al.Whey protein fluid gels for the stabilisation of foams[J].Food Hydrocoli.2016,53:209-217.
[7]DOMBROWSKIA J,GSCHWENDTNERA M,KULOZIKA U,et al.Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates[J].Colloids and Surfaces A:Physicochem.Eng.Aspects,2017,516:286-295.
[8]MORO A,BAEZ G D,BUSTI P A,et al.Effects of heat-treated blactoglobulin and its aggregates on foaming properties[J].Food Hydrocoli.2011,25:1019-1015.
[9]CORZO-MARTI NEZ M,SANCHEZ C C,MORENO F J,et al.Interfacial and foaming properties of bovine b-lactoglobulin:Galactose Maillard conjugates[J].Food Hydrocoli.2012,27:438-447.
[10]MARINOVA K G,BASHEVA E S,NENOVA B,et al.Physicochemical factors controlling the foamability and foam stability of milk proteins:Sodium caseinate and whey protein concentrates[J].Food Hydrocoli.2009,23:1864-1876.
[11]CHEN M,SALAA G,MEINDERSA M B J,et al.Interfacial properties,thin film stability and foam stability of casein micelle dispersions[J].Colloids and Surfaces B:Biointerfaces,2017,149:56-63.
[12]CORZO-MARTINEZ M,MORENO F J,VILLAMIE Ml,et al.Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine b-lactoglobulin[J].Food Hydrocoli.2017,66:16-26.
[13]NORWOOD E A,C LE FLOCH-FOU.R.,V BRIARD-BI-ON,et al.Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties[J].J.Dairy Sci.2016,99(7):5265-5272.
[14]SILVA N N,PIOT M,A F DE CARVALHO,et al.p H-induced demineralization of casein micelles modifies their physico-chemical and foaming properties[J].Food Hydrocoli.2013,32:322-330.
[15]任璐,张锋华,龚广予等.乳成分对牛奶起泡性和泡沫稳定性的影响[J].食品研究与开发,2012,33(10):6-9.
[16]KAMATH S,WULANDEW AI,DEETH H.Relationship between surface tension,free fatty acid concentration and foaming properties of milk[J].Food Research International,2008,41:623-629.
[17]郭本恒.液态奶[M].北京:化学工业出版社,2015:15-17.
[18]JARPA-PARRA M,TIAN Z,TEMELLI F,et al.Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams[J].Food Hydrocoli.2016,61:903-913.
[19]DOMBROWSKI J,MATTEJAT C,KULOZIK U,Correlation between surface activity and foaming properties of individual milk proteins in dependence of solvent composition[J].International Dairy Journal,2016,61:166-175.
[20]张锋华.利用表面张力系数研究牛奶起泡性能[J].食品工业,2015,36(5):95-98.
[21]BORCHERDING K,LORENZEN P CHR,HOFFMANN W,et al.Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk[J].International Dairy Journal,2008,18:349-358.
[22]KAMATH S,HUPPERTZ T,HOULIHAN A V,et al.The influence of temperature on the foaming of milk[J].International Dairy Journal,2008,18:994-1002.
[23]BORCHERDING K,HOFFMANN W,LORENZEN P Chr,et al.Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk[J].Food Sci.&Tech.2008,41:2036-2043.
[24]OETJENA K,BILKE-KRAUSEA C,MADANIB M,et al.Temperature effect on foamability,foam stability,and foam structure of milk[J].Colloids and Surfaces A,2014,460:280-285.
[25]MARTINEZ-PADILLA,GARCIA-MENA,CASAS-ALENCASTER,et al.Foaming properties of skim milk powder fortified with milk proteins[J].International Dairy Journal,2014,36:21-28.
[26]任璐,张锋华,苗君莅,等.卡布奇诺咖啡专用打泡牛奶的研制[J].食品科技,2013,38(1):51-55.
[27]张云(光明乳业股份有限公司).一种具有优良起泡效果的起泡牛奶及其制备方法:中国,200910196036.0[P].2011-04-20[2017-05-18].
[28]JIMENEZ-JUNCA C,SHER A,GUMYC J C,et al.Production of milk foams by steam injection:The effects of steam pressure and nozzle design[J].J Food Eng.,2015,166:247-254.
[29]EWERT J,CLAABENl W,GLUCK C,et al.A non-invasive method for the characterisation of milk protein foams by image analysis[J].International Dairy Journal,2016,62:1-9.
[30]KAMATH S,WEBB R E,DEETH H C.The composition of interfacial material from skim milk foams[J].J.Dairy Sci.2011,94:2707-2718.
[2]张和平,张列兵.现代乳品工业手册[M].第二版.北京:中国轻工业出版社,2012:221-222.
[3]ROUIMI S,SCHORSCH C,VALENTINI C,et al.Foam stability and interfacial properties of milk protein-surfactant systems[J].Food Hydrocoli.,2005,19:467-478.
[4]刘小军,卢俭,秦翠霞,等.卡布奇诺咖啡牛奶的起泡性能及起泡稳定性影响因素的研究[J].中国乳品工业,2015,43(10):47-51.
[5]MARINOVA K G,BASHEVA E S,NENOVA B,et al.Physicochemical factors controlling the foamability and foam stability of milk proteins:Sodium caseinate and whey protein concentrates[J].Food Hydrocoli.2009,23:1864-1876.
[6]LAZIDIS A,HANCOCKS R D,SPYTOPOULOS F,et al.Whey protein fluid gels for the stabilisation of foams[J].Food Hydrocoli.2016,53:209-217.
[7]DOMBROWSKIA J,GSCHWENDTNERA M,KULOZIKA U,et al.Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates[J].Colloids and Surfaces A:Physicochem.Eng.Aspects,2017,516:286-295.
[8]MORO A,BAEZ G D,BUSTI P A,et al.Effects of heat-treated blactoglobulin and its aggregates on foaming properties[J].Food Hydrocoli.2011,25:1019-1015.
[9]CORZO-MARTI NEZ M,SANCHEZ C C,MORENO F J,et al.Interfacial and foaming properties of bovine b-lactoglobulin:Galactose Maillard conjugates[J].Food Hydrocoli.2012,27:438-447.
[10]MARINOVA K G,BASHEVA E S,NENOVA B,et al.Physicochemical factors controlling the foamability and foam stability of milk proteins:Sodium caseinate and whey protein concentrates[J].Food Hydrocoli.2009,23:1864-1876.
[11]CHEN M,SALAA G,MEINDERSA M B J,et al.Interfacial properties,thin film stability and foam stability of casein micelle dispersions[J].Colloids and Surfaces B:Biointerfaces,2017,149:56-63.
[12]CORZO-MARTINEZ M,MORENO F J,VILLAMIE Ml,et al.Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine b-lactoglobulin[J].Food Hydrocoli.2017,66:16-26.
[13]NORWOOD E A,C LE FLOCH-FOU.R.,V BRIARD-BI-ON,et al.Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties[J].J.Dairy Sci.2016,99(7):5265-5272.
[14]SILVA N N,PIOT M,A F DE CARVALHO,et al.p H-induced demineralization of casein micelles modifies their physico-chemical and foaming properties[J].Food Hydrocoli.2013,32:322-330.
[15]任璐,张锋华,龚广予等.乳成分对牛奶起泡性和泡沫稳定性的影响[J].食品研究与开发,2012,33(10):6-9.
[16]KAMATH S,WULANDEW AI,DEETH H.Relationship between surface tension,free fatty acid concentration and foaming properties of milk[J].Food Research International,2008,41:623-629.
[17]郭本恒.液态奶[M].北京:化学工业出版社,2015:15-17.
[18]JARPA-PARRA M,TIAN Z,TEMELLI F,et al.Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams[J].Food Hydrocoli.2016,61:903-913.
[19]DOMBROWSKI J,MATTEJAT C,KULOZIK U,Correlation between surface activity and foaming properties of individual milk proteins in dependence of solvent composition[J].International Dairy Journal,2016,61:166-175.
[20]张锋华.利用表面张力系数研究牛奶起泡性能[J].食品工业,2015,36(5):95-98.
[21]BORCHERDING K,LORENZEN P CHR,HOFFMANN W,et al.Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk[J].International Dairy Journal,2008,18:349-358.
[22]KAMATH S,HUPPERTZ T,HOULIHAN A V,et al.The influence of temperature on the foaming of milk[J].International Dairy Journal,2008,18:994-1002.
[23]BORCHERDING K,HOFFMANN W,LORENZEN P Chr,et al.Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk[J].Food Sci.&Tech.2008,41:2036-2043.
[24]OETJENA K,BILKE-KRAUSEA C,MADANIB M,et al.Temperature effect on foamability,foam stability,and foam structure of milk[J].Colloids and Surfaces A,2014,460:280-285.
[25]MARTINEZ-PADILLA,GARCIA-MENA,CASAS-ALENCASTER,et al.Foaming properties of skim milk powder fortified with milk proteins[J].International Dairy Journal,2014,36:21-28.
[26]任璐,张锋华,苗君莅,等.卡布奇诺咖啡专用打泡牛奶的研制[J].食品科技,2013,38(1):51-55.
[27]张云(光明乳业股份有限公司).一种具有优良起泡效果的起泡牛奶及其制备方法:中国,200910196036.0[P].2011-04-20[2017-05-18].
[28]JIMENEZ-JUNCA C,SHER A,GUMYC J C,et al.Production of milk foams by steam injection:The effects of steam pressure and nozzle design[J].J Food Eng.,2015,166:247-254.
[29]EWERT J,CLAABENl W,GLUCK C,et al.A non-invasive method for the characterisation of milk protein foams by image analysis[J].International Dairy Journal,2016,62:1-9.
[30]KAMATH S,WEBB R E,DEETH H C.The composition of interfacial material from skim milk foams[J].J.Dairy Sci.2011,94:2707-2718.
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