不同乳化剂对大豆基搅打稀奶油的影响
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摘要
本研究以大豆油体为原料,探究了不同乳化剂(大豆皂苷、大豆卵磷脂、大豆多糖、吐温80)对大豆基搅打稀奶油的粒径分布、粘度、乳状液稳定性、搅打起泡率、泡沫稳定性的影响。结果表明,不同乳化剂对大豆基搅打奶油的乳状液特性和搅打特性有一定影响。添加吐温80的大豆基搅打稀奶油有较小的粒径分布,ζ-电位为-30.3 mV,粘度比加其他大豆乳化剂的小,而且搅打起泡性最高,达到112.4%,但是泡沫稳定性只有2.1%。添加大豆乳化剂的大豆基搅打稀奶油具有类似的乳状液特性,但是添加大豆卵磷脂的大豆基搅打稀奶油比其他两种大豆乳化剂具有更高的膨胀率(134.5%),而添加大豆多糖的大豆基搅打稀奶油具有更好的泡沫稳定性(1.2%)。
This research took soybean oil body as raw material. The effects of different emulsifiers(soybean saponin,soy lecithin,soybean polysaccharide,tween 80)on the particle size distribution,viscosity,emulsion stability,whipping rate,and foaming stability of soy whipped cream were studied. The results showed that the emulsifier had a certain influence on the physical properties and whipping characteristics of the soy whipped cream. The soy whipped cream added with tween 80 had a smaller distribution of particle size,the ζ-potential was-30.3 mV,and the viscosity of soy whipped cream added with tween was smaller than those added with other emulsifiers(soybean saponin,soy lecithin and soybean polysaccharide),and the whipping rate of soy whipped cream added with tween was the highest,reaching 112.4%,but the foaming stability was 2.1%.Soy whipped cream added with soy emulsifier had similar emulsion properties,but the soy whipped cream added with soy lecithin had a higher whipping rate(134.5%)than the other two soy emulsifiers,while the soy whipped cream added with soybean polysaccharide had better foam stability(1.2%).
This research took soybean oil body as raw material. The effects of different emulsifiers(soybean saponin,soy lecithin,soybean polysaccharide,tween 80)on the particle size distribution,viscosity,emulsion stability,whipping rate,and foaming stability of soy whipped cream were studied. The results showed that the emulsifier had a certain influence on the physical properties and whipping characteristics of the soy whipped cream. The soy whipped cream added with tween 80 had a smaller distribution of particle size,the ζ-potential was-30.3 mV,and the viscosity of soy whipped cream added with tween was smaller than those added with other emulsifiers(soybean saponin,soy lecithin and soybean polysaccharide),and the whipping rate of soy whipped cream added with tween was the highest,reaching 112.4%,but the foaming stability was 2.1%.Soy whipped cream added with soy emulsifier had similar emulsion properties,but the soy whipped cream added with soy lecithin had a higher whipping rate(134.5%)than the other two soy emulsifiers,while the soy whipped cream added with soybean polysaccharide had better foam stability(1.2%).
引文
[1]范瑞,赵谋明,林伟锋,等.植脂奶油泡沫结构形成的研究[J].中国乳品工业,2005,33(9):40-43.
[2]李红.植脂稀奶油工艺和搅打充气机理的研究[D].天津:天津科技大学,2003.
[3]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(3):77-81.
[4]马慧,杨宏黎,杨舒,等.植物油基人造奶油研究进展[J].食品研究与开发,2017,38(13):205-209.
[5]Huang A H C.Oleosins and oil bodies in seeds and other organs[J].Plant Physiology,1996,110(4):1055-1061.
[6]吴隆坤,肖志刚.大豆油体的研究进展及其在食品中的应用[J].沈阳师范大学学报:自然科学版,2015(3):369-372.
[7]章书婷.大豆油体工业化制备的应用研究及产品开发[D].广州:华南理工大学,2013.
[8]Bettini S,Vergara D,Bonsegna S,et al.Efficient stabilization of natural curcuminoids mediated by oil body encapsulation[J].Rsc Advances,2013,3(16):5422-5429.
[9]Chen Y M,Ono T.Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium[J].Journal of Agricultural and Food Chemistry,2010,58(12):7402-7407.
[10]石叹叹,张虹,毕艳兰,等.老化时间对搅打植脂奶油品质的影响[J].中国油脂,2018,43(5):58-62.
[11]邱美彬,孟宗,刘元法,等.乳化剂添加量对零反式脂肪酸预打发植脂奶油品质的影响[J].中国油脂,2016,41(1):22-26.
[12]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.
[13]Zhao Q,Kuang W,Long Z,et al.Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream[J].Food Chemistry,2013,141(3):1834-1840.
[14]吴娜娜,杨晓泉,郑二丽,等.大豆油体乳液稳定性和流变性分析[J].农业工程学报,2012,28(25):369-374.
[15]Nikiforidis C V,Donsouzi S,Kiosseoglou V.The interplay between diverse oil body extracts and exogenous biopolymers or surfactants[J].Food Research International,2016,83:14-24.
[16]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.
[17]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.
[18]Leong W F,Man Y B C,Lai O M,et al.Effect of sucrose fatty acid esters on the particle characteristics and flow properties of phytosterol nanodispersions[J].Journal of Food Engineering,2011,104(1):63-69.
[19]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.
[20]Benichou A,Aserin A,Lutz R,et al.Formation and characterization of amphiphilic conjugates of whey protein isolate(WPI)/xanthan to improve surface activity[J].Food Hydrocolloids,2007,21(3):379-391.
[21]温馨,李茉,ERSAN Sevcan,等.玉米黄素双棕榈酸酯乳液的制备及其稳定性研究[J].农业机械学报,2018,49(6):354-361.
[22]崔健,郦金龙,刘欢,等.乳清分离蛋白-多糖乳状液制备与乳化稳定性研究[J].农业机械学报,2011,42(9):133-137.
[23]Peamprasart T,Chiewchan N.Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization[J].Journal of Food Engineering,2006,77(3):653-658.
[24]Tunick M H.Small-strain dynamic rheology of food protein networks[J].Journal of Agricultural and Food Chemistry,2011,59(5):1481-1486.
[25]曹连鹏.大豆蛋白冷凝胶的流变特性及分形结构分析[D].杭州:浙江工商大学,2015.
[26]丛连铸,吴庆红.弱凝胶的流变特征研究[C]//全国流变学学术会议,2002.
[27]王宇.适度改性豌豆、大豆分离蛋白在低脂植脂奶油中的应用[D].无锡:江南大学,2013.
[28]Nikiforidis C V,Kiosseoglou V.Aqueous extraction of oil bodies from maize germ(Zea mays)and characterization of the resulting natural oil-in-water emulsion[J].Journal of Agricultural and Food Chemistry,2009,57(12):5591-5596.
[29]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.
[30]王琳,赵强忠,赵谋明.大豆蛋白与酪蛋白比例对搅打稀奶油稳定性影响的研究[J].食品工业科技,2010(5):110-113.
[31]吴晖,吴涛,吴剑锋.无脂稀奶油泡沫体系稳定性的研究[J].食品工业科技,2005(7):90-91.
[2]李红.植脂稀奶油工艺和搅打充气机理的研究[D].天津:天津科技大学,2003.
[3]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(3):77-81.
[4]马慧,杨宏黎,杨舒,等.植物油基人造奶油研究进展[J].食品研究与开发,2017,38(13):205-209.
[5]Huang A H C.Oleosins and oil bodies in seeds and other organs[J].Plant Physiology,1996,110(4):1055-1061.
[6]吴隆坤,肖志刚.大豆油体的研究进展及其在食品中的应用[J].沈阳师范大学学报:自然科学版,2015(3):369-372.
[7]章书婷.大豆油体工业化制备的应用研究及产品开发[D].广州:华南理工大学,2013.
[8]Bettini S,Vergara D,Bonsegna S,et al.Efficient stabilization of natural curcuminoids mediated by oil body encapsulation[J].Rsc Advances,2013,3(16):5422-5429.
[9]Chen Y M,Ono T.Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium[J].Journal of Agricultural and Food Chemistry,2010,58(12):7402-7407.
[10]石叹叹,张虹,毕艳兰,等.老化时间对搅打植脂奶油品质的影响[J].中国油脂,2018,43(5):58-62.
[11]邱美彬,孟宗,刘元法,等.乳化剂添加量对零反式脂肪酸预打发植脂奶油品质的影响[J].中国油脂,2016,41(1):22-26.
[12]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.
[13]Zhao Q,Kuang W,Long Z,et al.Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream[J].Food Chemistry,2013,141(3):1834-1840.
[14]吴娜娜,杨晓泉,郑二丽,等.大豆油体乳液稳定性和流变性分析[J].农业工程学报,2012,28(25):369-374.
[15]Nikiforidis C V,Donsouzi S,Kiosseoglou V.The interplay between diverse oil body extracts and exogenous biopolymers or surfactants[J].Food Research International,2016,83:14-24.
[16]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.
[17]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.
[18]Leong W F,Man Y B C,Lai O M,et al.Effect of sucrose fatty acid esters on the particle characteristics and flow properties of phytosterol nanodispersions[J].Journal of Food Engineering,2011,104(1):63-69.
[19]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.
[20]Benichou A,Aserin A,Lutz R,et al.Formation and characterization of amphiphilic conjugates of whey protein isolate(WPI)/xanthan to improve surface activity[J].Food Hydrocolloids,2007,21(3):379-391.
[21]温馨,李茉,ERSAN Sevcan,等.玉米黄素双棕榈酸酯乳液的制备及其稳定性研究[J].农业机械学报,2018,49(6):354-361.
[22]崔健,郦金龙,刘欢,等.乳清分离蛋白-多糖乳状液制备与乳化稳定性研究[J].农业机械学报,2011,42(9):133-137.
[23]Peamprasart T,Chiewchan N.Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization[J].Journal of Food Engineering,2006,77(3):653-658.
[24]Tunick M H.Small-strain dynamic rheology of food protein networks[J].Journal of Agricultural and Food Chemistry,2011,59(5):1481-1486.
[25]曹连鹏.大豆蛋白冷凝胶的流变特性及分形结构分析[D].杭州:浙江工商大学,2015.
[26]丛连铸,吴庆红.弱凝胶的流变特征研究[C]//全国流变学学术会议,2002.
[27]王宇.适度改性豌豆、大豆分离蛋白在低脂植脂奶油中的应用[D].无锡:江南大学,2013.
[28]Nikiforidis C V,Kiosseoglou V.Aqueous extraction of oil bodies from maize germ(Zea mays)and characterization of the resulting natural oil-in-water emulsion[J].Journal of Agricultural and Food Chemistry,2009,57(12):5591-5596.
[29]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.
[30]王琳,赵强忠,赵谋明.大豆蛋白与酪蛋白比例对搅打稀奶油稳定性影响的研究[J].食品工业科技,2010(5):110-113.
[31]吴晖,吴涛,吴剑锋.无脂稀奶油泡沫体系稳定性的研究[J].食品工业科技,2005(7):90-91.
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